72 Litre Rack and Cloth Press

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A rack and cloth (pack) press with ratcheted screw mechanism, 6 acacia racks, 6 machine washable press cloths, metal cheese frame, a pomace scoop and a tub of food grade grease.

  • The same type of press commonly used by commercial cider mills in a more manageable size. This press is suitable for a particularly large home operation, with a mid-sized orchard and plenty of trees.

  • The press will take up to 40kg of milled apples and assuming you can press 3 times per hour will give a daily juice yield of up to 450 litres / 100 gallons (depending on fruit variety and ripeness).

  • Milled fruit is wrapped in weaved cloths and formed into ‘cheeses’ which are packed between the acacia racks. These are then pressed, with the press applying up to 12 tons of pressure. This method of juicing is especially efficient and can yield up to 75% juice by weight.

A comprehensive 2 year guarantee is supplied as standard with all presses sold by us. Should anything fail with the press during normal operation then please let us know and we will repair or replace the unit.

Note: Delivered on a pallet - allow 5 working days for delivery. Delivery included in price for UK Mainland (exc. Scottish Highlands). See delivery page for charges to other regions.

  1. Crush or mill your apples. We recommend using an electric mill as the pomace will be the perfect consistency for pressing. It’s much quicker too! See our own apple mill or the top of the range Speidel mill, which can process up to 500kg and 1 ton of apples per hour respectively!
  2. You will now need to make what is known as a ‘cheese’ using the acacia racks, cloths and cheese form supplied. To do this, place an acacia rack in the juice tray and the form on top of the rack. Line it with a cloth, fill with pomace and then fold the edges of the cloth over to make the first layer. You can now repeat this up to 6 times for the 6 racks supplied.
  3. Place the wooden pressure plate/bearing block on top of the cheese and line the screw up with the metal bearing.
  4. Now use the ratchet mechanism to lower the pressure plate. This will compress the cheese, allowing the juice to flow laterally, giving a quick and high yield.
  5. Don’t forget to place a sufficiently sized bucket under the spout in the juice tray to catch the juice! You will need 2 buckets with a minimum capacity of at least 27.5 litres to catch all of the juice.

  • Welded steel frame protected by a tough baked-on polyester coating, meeting British/EU safety standard EN71 toy standard 
  • Supplied with 6 slatted, riveted acacia racks, 6 press cloths (machine washable)and a pomace scoop 
  • Free standing heavy beech pressure plate with handles upon which a wooden block with metal bearing rests 
  • All wood from sustainable forest plantations, seasoned and coated with food-compatible varnish 
  • Screw fitted with ratchet mechanism for ease of use, which operates through the hinged lockable beam 
  • Stainless steel juice tray with outlet spout 
  • The frame feet have boltholes to enable the press to be fixed to a stand at a convenient height for pressing and juice collection 
  • Basic Cider & Juice Making booklet by  Alex Hill
  • A free tub of food grade grease is supplied with this press 
  • Height:  113cm / 44½" 
  • Width: 54cm / 21¼"
  • Weight:  63 kg / 139 lbs 

Easy to clean, simply hose down with fresh water after use and dry with a clean cloth. Lubricate the non-food contact metal parts with food grade grease; this will also inhibit corrosion of these parts. Store in a clean, dry place.