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Any sound fruit is suitable; blemishes and the occasional wormhole are not a problem but mouldy or rotten fruit must be avoided. Windfall fruit is perfectly acceptable but it is advisable to wash off any mud before crushing. The size of fruit is not important although small apples are likely to yield proportionately less juice than large juicy ones.
Apples must be crushed to give pomace (a grated consistency) before pressing. Crushing is essential because a body of unbroken fruit presents a great resistance to pressure (even hydraulically powered commercial cider presses are fed with finely milled apples).
Apples can be crushed by pounding them in a bucket with a clean length of timber although this is a vigorous process. Freezing and then thawing the apples before pounding will make the job easier. Cutting apples into slices is not sufficient. At the opposite extreme, food processors and liquidisers produce too fine a puree for pressing.
We offer a range of purpose-built apple crushers, from hand-operated to electrically powered, to handle all levels of production. These machines will make fast work of the fruit, producing a consistency appropriate for pressing.
Using the hand-operated crushers, halved or quartered apples are dropped into the stainless steel hopper, fall onto the blades, are cut and then crushed by the rollers and hooked blades.
Click on Crushers for our range of crushers.
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