| Crusher-destemmers are used
for bulk processing of grapes during harvest in preparation for pressing
or primary fermentation. The crushers utilize a set of aluminum rollers
that crush & break the skins to release the juice & allow the breakdown
of the remaining pulp. A screw feeder moves the grapes to the rollers
to begin crushing, dropping the skins & pulp onto a perforated grid,
while a shaft with paddles causes the stems to be separated from the grape
clusters which are then expelled to the side of the crusher. |
| The rollers should be adjusted
to properly crush & break the skins while avoiding bruising or abrading
the skins which would release phenols & excess tannin, thus adding
astringency to the must & the final product. White grapes are
crushed before pressing, while red grapes are crushed for immediate fermentation
to maximize yield of tannins & flavors, then pressed after the skins
& pulp are broken down by the fermentation process. |
SETUP & USE
1. Before using the crusher-destemmer,
thoroughly familiarize yourself with the operation of the unit. With
the power disconnected, wash & sanitize the unit including all metal
components that will come into contact with the grapes or must. Inspect
the unit for loose bolts, debris or items which may hinder the crushing
operation. Lubricate all moving parts with petroleum jelly or food
grade lubricant & replace all guards & panels before use. |
| 2. The unit is provided
with handles for two persons to move the unit. For safety, it should
be only moved by two persons. Place firmly on stand if provided,
or use a stable base. |
| 3. Place a sanitized vessel
(bucket or bin) below the drain to collect the skins & juice. |
| 4. Adjust the rollers to
allow the grape skins to be broken & gently squeeze the fruit to release
the juice. The adjusting bolts for the rollers should be adjusted
uniformly to maintain parallel alignment of the rollers, that is, each
turn of the bolt on the right side should be matched with a turn of the
bolt on the left side. |
| 5. Connect the unit to an
adequate power source & start the machine. Remove all vine leaves
before crushing. Feed the grapes into the hopper at a uniform rate.
Do not over fill the hopper, as the stems may be forced through the rollers
into the must. |
| 6. Work in a steady &
continuous pace to allow the stems to be expelled from the hopper &
to minimize the risk of oxidization to the final processed juice.
Sulfite as recommended for the correct volume of must. |
| 7. Do not put hands or other
objects into the hopper while the machine is running or connected to a
power source, as severe injury may result. If clogging occurs in
the stem discharge chute, remove power & carefully remove debris from
the chute. |
| 8. The unit should be washed
after the end of each day’s run. After final processing, thoroughly
wash the unit in clean water. Allow to thoroughly air dry prior to
storage. |
| 9. Lubricate all moving
parts with petroleum jelly or food grade lubricant. |
| 10. Cover & store in
a dry environment. |
General
Instructions for Wine Presses |
| Unlike tabletop & fruit
presses that use a moving screw & plate, these presses use a stationary
threaded shaft with a ratcheting head to do the pressing with a greater
amount of torque & capacity. Select a press that will meet your
pressing requirements. Generally, 2 cases of grapes will yield 6
gallons of wine. Each case of grapes weighs approximately 36 pounds.
The #30 press will readily accommodate two cases of grapes at one pressing. |
| Wine Press includes:
A pressed steel base with
threaded shaft & drain pan.
Split wood basket with
metal bands, hinges & pins.
Wood pressing plate &
wood blocking.
Ratcheting head with metal
knives or keys.
|
SETUP & OPERATION
Before use, disassemble
the basket by removing the pins; clean & sanitize along with any other
components which will come into contact with the grapes or juice, including
wood press plates & wood blocks. |
| Lubricate all moving parts
& hinges with petroleum jelly or a food grade lubricant. Assemble the
basket onto the metal base & secure with hinge pins. Place a clean
sanitized container under the spout to catch the juice. |
Woodblocking
You may choose to line the
basket with a nylon bag to contain large particles or pulp as a result
of the pressing. Fill the basket with grapes to within one inch of the
top. Place the pressing plate on the top of the grapes, followed by wood
blocks placed at right angles to the plate halves. Thread the ratcheting
head onto the threaded shaft, set the ratchet keys to allow clockwise operation
as shown, & lower onto the wood blocks. Ratchet key (clockwise) |
| Apply pressure on the head
& begin pressing by turning 2-3 turns in a clockwise direction. Pause
until the juice no longer runs, then continue pressing in 2-3 turn intervals.
Stop when the head reaches the top of the basket. Ratchet key (counterclockwise) |
| Reverse the ratcheting head
as shown & raise to add more wood blocks at right angles to the previous
ones. |
| Lower the head to the blocks
& repeat the pressing operation until all of the grapes have been reduced
to 1/3 of the original volume or the ratchet turns with excessive resistance.
To prevent damage to the press do not use levering devices longer than
supplied with the unit. Raise the ratcheting head & remove the wood
blocks & pressing plate from the basket. Remove the hinge pins, open
the cage & remove the pomace. |
| if you wish to do a second
pressing, place the pomace in a sanitized large container & break up
with a ladle or large spoon & place back into the cage. Repeat
the pressing cycle until all juice has been satisfactorily removed.
This step is sometimes called the second run or pressing. The second
pressing should be avoided if you are making wine for quality over quantity.
The second pressing is of lesser quality, since some oxidization occurs
& excessive tannins & harshness from the skins & pulp will
be pressed into the wine. |
Large Ratchet Head
The larger presses #40 &
#45 are supplied with a two slot ratcheting head which will operate fast
(key in inner slot) or slow (key in outer slot). More pressing torque
is available at the slow setting. |
| To keep the press in proper
operating condition & provide long reliable service, perform the following
procedure after completing pressing for the season: |
|
Clean all components with water
& allow to dry thoroughly.
Re-lubricate all moving
components of the ratchet head & basket hinges.
Tighten any loose bolts.
Service & replace any damaged or worn parts.
Cover & store the
press in a dry environment.
|
No.
20 STAINLESS STEEL FRUIT PRESS $189-
