The funny thing about the set-up I posted pics above is that it's run by a local dentist. His uncle used to run that press for other people. When his uncle got too old to do anything with it, he just let the building fall in on the copper pan and press. After his uncle died, his aunt gave him all of the stuff (cane press, copper pan, copper skimmers) and restored it. He built the other holding pans using stainless steel and wood. The juice coming out of the press runs through PVC into the building into the first pan that holds about 200 gallons. That pan has a valve that runs into another 200 gallon pan that sits on top of the fire box but back far enough that no fire is on it (basically pre-heating). From that pan, a valve runs it to the evaporator pan. Out of the evaporator pan, a valve runs into a bucket that is used to fill up the finishing pan. This is where it is stirred and all of the green crud is skimmed off. It is boiled to 224-228 degrees depending on what he feels like and the sugar content. A chain hoist is used to pick the finishing pan off of the fire and over to a table to prevent scorching and so the jars can be filled. Using this set-up he makes about 100 gallons every year. Unfortunately my pictures didn't post in order. He posts a sign in his yard and sells it out if his office. He's working with the Board of Health to be able to sell into retail establishments. Once he gets that permit and retires, he'll probably expand. My Dad (73) and uncle (74) have helped for the past 4 years. I go when I can, but I have to work through the week and the weekends are the only time I have to do my stuff. Wish I had more time.
I'm still looking for the picture of the home-made PTO with an S-10 rear end and transmission set up.