Sucrose is Churned, as it Moves Along
To prevent any buildup, the sucrose must be churned along the way to the cookers. This is done by channeling it into open vats with motorized propellers which stir the sucrose.
Heavy froth collects on the surface of the sucrose, but it passes along the channel to the next vat, just ahead of the cooking room. These tanks also allow for any heavy sediment to collect on the bottom. Sediment is taken away through another channel.
The bright lighting at this stage allows workers to visually inspect the sucrose canal.
Next, things heat up!