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Supplied to order, please contact us with your requirements and we will provide a quote.
Allows for quick extraction of the crown cap and frozen yeast lees from a bottle when producing Champagne or sparkling wine with the traditional Champagne method. Residue discharge is controlled and there is no concern over excess dirt and ice spillage.
The base is made from galvanised iron and has adjustable height.
Stainless steel head can be adjusted to vary both angle and cap size.
Weight: 23kgs
