A continuous-crush press for the grape industry… The Serpentine Fruit Press

Author

R. J. Coffelt

Author Affiliations

Robert J. Coffelt is Assistant Research Engineer, Department of Agricultural Engineering, University of California, Davis.

Publication Information

Hilgardia 19(6):8-9. DOI:10.3733/ca.v019n06p8. June 1965.

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Abstract

The prototype of the new continuous-flow fruit press described in this report was developed mainly for wineries, but the flexibility of layout, light weight and low power requirements allow the press to be built in a large number of configurations and sizes. The average yields of liquid from grapes increased 9% above the conventional basket-pressing method. A commercial sized machine modeled after the prototype but with 36-inch-wide perforated-plastic belts and nine pressing stages could handle 125 tons of crushed grapes per hour and require only 10 hp—many times less than the power needed for other fruit presses of the same capacity. This machine has been patented and is being produced by commercial manufacturers.