Multiple-effect evaporation plants in sugar beet factories have up to eight effects.

By 1849, Merrick & Towne in Philadelphia were offering sugar makers a choice of three different multiple-effect evaporation systems.

The thin juice is concentrated via multiple-effect evaporation to make a thick juice, roughly 60% sucrose by weight and similar in appearance to pancake syrup.

The multiple-effect evaporation system that he said addressed both the spillage that resulted from transfer and the uneven application of heat, as well as making the process safer for workers.