BROWIN 810002 Series Fruit Juice Pressing Making Machine User Manual

810002 Series Fruit Juice Pressing Making Machine
User Manual FRAME PRESS
FOR EXTRACTING JUICE FROM FRUIT
No 810002 / 810005 / 810501 / 810505
/ 810006 / 810015 / 810018 / 810509 / 810514

810002 Series Fruit Juice Pressing Making Machine

Parts list;

1. Pressure screw
2. Support beam
3. Basket;
4. Base;

FRAME PRESS FOR EXTRACTING JUICE FROM FRUIT

Intended use:

Steel press is intended to extract juice from pre-prepared fruit (comminuted and macerated with Pectic Enzyme or after initial fermentation).
Perfect both for hard and soft fruit such as apple, grapevine, plum, cherry, currant and many other types of fruit available in the Polish market.
Steps:

Preparation of fruit

This is the most important step in pressing juice from fruit. Well prepared fruit is easily pressed. Without proper preparation, pressing will be very difficult and the result will not be satisfactory.
Prior to commencement of pressing, fruit should be washed thoroughly and all rotten pieces should be removed.
Failure to do so may lead to wine or juice diseases.
Next, place the fruit in a large vessel (for example, a plastic fermentation container, bucket or a big bowl) and grind it. Soft fruit such as strawberry, raspberry, currant, blackberry and cherry or plum  is comminuted by crushing. Please ensure that the fruit is not ground excessively.
For stone fruit, prior to commencing grinding, stones needs to be removed (leaving stones during the entire period of wine fermentation may lead to generation of some hydrocyanic acid that is  hazardous to health. Apples, pears or similar should be chopped into small pieces.
The next step of processing fruit pulp depends on the type of fruit used.
Cherries, gooseberries or plums (soft fruit) should be left for 24 hours, covered and in a cold place. This process is called maceration – fruit tissue softens and juice is released.
Apples or pears, called hard fruit, directly after grinding should be covered with 2 – 4 litres of boiled water (temperature approx. 80°C). The aim of this process is to soften the fruit tissue and  inactivate selected enzymes that are naturally present in fruit, which interaction could have a negative effect on the quality of the fruit pulp. Quantity of water added in this process should be noted  down. Fruit placed in the container should be tightly covered and left for cooling.
The process of releasing juice from both types of fruit pulp can be accelerated and intensified by adding a natural enzyme preparation – PECTIC ENZYME. Adding this enzyme increases efficiency  of releasing juice from fruit. In the case of the first type of fruit pulp (from soft fruit), preparation should be added directly after the fruit has been ground, in the second case (hard fruit), preparation  should be added once the pulp is cooled. Pectic enzyme causes further softening of fruit tissues, followed by intensive juice release. The preparation contains enzymes – pectinases, the same as the  ones occurring in the fruit. Increasing their concentration causes significant acceleration of juice release, and what is very important – decreases viscosity of liquid – thus facilitating the process of  oozing out and extracting (pressing) the fruit.
Fruit pulp with preparation should be mixed and left covered for 4 – 9 hours.
After that time, juice extraction can be commenced using the press.

Pressing

Put the press frame with a piston to a horizontal position. Place a vessel under the juice flow out point. Insert pre-prepared fruit pulp into the basket. Put the press frame to a vertical position and  commence the pressing process.
Pressing should be done slowly. If a filtration bag is included to the set, you should put it in the basket wrapping its edges over the basket and fill the bag with the previously prepared fruit pulp. Wrap  the bag edge towards the basket interior, place the press frame in a vertical position and start pressing.
Press slowly. When you notice that the bag slots are clogged and no juice is drained, take the bag out of the basket and displace its content by pressing manually. Place the bag with the pipe back into the basket and continue pressing.

Maintenance

Connection points of bolt – nut, bolt – piston and unpainted part of the bolt should be lubricated with a thin layer of cooking oil prior to each pressing and after each cleansing of the press.
Dry all painted parts.
Store the press under a breathable cover.

General safety rules

1. The press is designed for private and domestic use only.
2. The appliance may be used by adults only. Make sure that storage area is properly safeguarded against access of children and unauthorised persons. The appliance is not a toy, do not let children play with it.
3. Implementing any changes in the press structure is forbidden (do not extend press arms, bolts or piston). This creates risk of damaging the press and waiving the guarantee.
4. BROWIN shall not be liable for any damages arising out of improper use of the appliance.

BROWIN Spoke with Oceanographic Liability Sp. k.
ul. Principality 129/141
PL 93-373 Lodz
tel. +48 42 23 23 230
www.browin.pl
VISIT US ON:

References

• Browin - sam sobie upiecz chleb, rób sery i zdrowe wędliny

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