Winegrowers Supplies   -  Pneumatic fruit presses - horizontal - 1100 litres or larger capacity

When deciding on the size of press: remember it needs to be at least a quarter full in order to work properly.

NIKO: have developed special versions of their pneumatic grape presses to use for pressing apples, pears or soft fruit (raspberries, strawberries, kiwi, peaches, apricots etc). Fully automatic with manual override.

  

      

Filling of the press is through the central axial coupling DN80 (or DN100 from VP44) via a large mohno-pump or rubber impeller pump.

Special net for fruit pressing, new draining elements, opening and closing the upper and lower sides on one side, leg extensions, cleaning opening DN65, automatic AT touch screen.
The production litres/hour depends on the variety of apples, and time of pressing (autumn, winter, spring):-

  VP11e: 1100 litres, 3.7 kWatt, 380 Volt, 200 to 300 litres/hour, 74 to 77 % efficiency, 18,323 Euros

  VP15e: 1500 litres, 4.0 kWatt, 380 Volt, 300 to 400 litres/hour, 74 to 77 % efficiency, 23,851 Euros

  VP21e: 2100 litres, 4.7 kWatt, 380 Volt, 400 to 500 litres/hour, 74 to 77 % efficiency, 28,548 Euros

  VP26: 2600 litres, 6.0 kWatt, 380 Volt, 600 to 850 litres/hour, 77 to 80 % efficiency, 40,652 Euros

  VP32: 3200 litres, 7.0 kWatt, 380 Volt, 700 to 900 litres/hour, 77 to 80 % efficiency, 46,372 Euros

  VP44: 4400 litres, 8.5 kWatt, 380 Volt, 1000 to 1200 litres/hour, 82 to 85 % efficiency, 56,896 Euros

  VP52: 5200 litres, 10.8 kWatt, 380 Volt, 1200 to 1400 litres/hour, 82 to 85 % efficiency, 67,018 Euros

During pressing an essential part of the processing is the separate Self-cleaning filter to filter the juice:-

Some of the following is in 'draft' form as I am waiting for more detailed technical information:-

A method of pressing has been developed which involves:-

Pectolytic enzymes added to the fruit mash in the Press; fruit should be ripe and sound, fresh or frozen (thawed).

A minimum temperature of 15 to 18 C, although the temperature depends on the fruit; 50 to 55 C is recommended for raspberries (which have high pectin content).

a minimum contact time of 40 minutes is necessary for the enzymes to have their effect; for raspberries 1 to 2 hours at 50 55 C is recommended. Occasional stirring is beneficial.

To heat the mash, a tube heat exchanger is used between mash pump and press.

Mash enzyme dosage: Panzym Pro Color: 60 120 ml/t or Panzym BE XXL: 50 100 ml/t

For frozen fruit, the dosages may have to be increased significantly.

Mash enzymation: 1 2 h at 50 55 C

Then:

Pectin removal: approx. 1 2 h at 50 55 C

Panzym Pro Color: 20 50 ml/t or Panzym BE XXL: 15 30 ml/t

For increased filterability: Panzym Flux: 10 30 ml/t

Check via alcohol test

Fining: 2 4 h at 50 55 C

SIHA PURANIT/SIHA PURANIT UF: 500 g/t Gelatin Fine Granules: 50 100 g/t

BEVASIL 30: 500 1000 ml/t

Lees filtration with BECOLITE 5000 Dosage: 5 7 kg/m

Kieselguhr filtration with BECOGUR 200 (approx. 10 %)

BECOGUR 3500 (approx. 90 %) Dosage: approx. 1 1.2 kg/


Prices shown are exclusive of Vat.
Delivery will usually need to be charged at cost.

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