The existing commercial cider press utilized by Wea Creek Orchard features a perforated stainless steel barrel fitted with an inflatable rubber cylinder at its core, which serves to press crushed apples uniformly against the barrel walls. Prior to pressing, operators place a heavy-duty mesh bag inside the barrel and load crushed apple pulp into the bag, ensuring even distribution for optimal juice yield. During operation, the lid is sealed and the central cylinder inflates with water, exerting pressure that efficiently squeezes cider through the barrel’s perforations, leaving behind a dense apple mash.
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Problem Statement/Summary
To improve the turn around time for pressing apples by creating a way to empty the pomace faster.