tutacardio.blogg.se - Used fruit press for sale

However, Ray Blockleys press design has been used many times to produce a cheap and very effective version of a rack and cloth press. These presses can vary in size and cost generally from expensive to very expensive. These cheeses are then pressed by applying pressure to a large block that sits on top of the cheeses. A frame with a heavy duty base, the pomace is formed in 'cheeses' (layers of pomace folded into cloths and with racks in between each cheese - see images). Vicky, our resident distributor, imports this style of press from Italy - so do compare.īy far the most popular method of pressing apples, and also one of the more traditional methods. These are larger volume presses of a similar design to its table top cousins, although they are much more durable and can press much larger quantities. Be careful when buying one of these, as the metal body may not be up to pressing the pomace of apples or pears very effectively. These are entry level fruit presses, and are often using for wine making.

Table top presses (very small quantities).

If you come up with some ingenious new way of pressing fruit, do let us know! Other, more creative methods of pressing fruit include the use of a vice and some wooden/plastic boards sitting the pomace in a hessian bag in a tray, placing a large board on the top and standing on it. The most popular, naturally, is the press design created by Ray Blockley (currently shown in the UKCider site, but hopefully soon to be found in a more detailed format on the Cider Workshop - thanks to Ray). There are a few places online where you can find details of how to squeeze the juice out of fruit using a home made press. Below is a brief explanation of the kind of thing you can get – follow the links to the side for companies that can supply them.

Presses can range from table-top, single screw press to hydraulic rack and cloth presses, hydro press or belt press. Once again, the size of press will depend on the quantity of juice you want to extract – and to some degree, the speed by which you want to extract the juice. Pressing the fruit to extract the juice is essentially carried out by containing the fruit and applying pressure to it (squeezing it). Once the fruit is washed and milled (and for pears, macerated), then comes the fun bit.