Apples or pears fed into the conical hopper are pulverised by stainless steel blades. The pomace (pulp) is then discharged through the chute into your bucket.
Swing the hinged cross beam off the press. Line the press cage with a straining bag (optional; available separately) overlapping the side of the press. Pour the crushed apples directly into the press until it is brimful.
Fold the edges of the press bag to cover the pomace making a parcel. Place the pressure plate and bearing block onto the crushed fruit within the press cage, swing cross beam back into position lining the screw up with metal bearing. Place the handle in the slot and use a ratchet mechanism to lower the pressure plate. The juice will soon flow down through the press staves into the juice tray, ready for collection. Collect the juice in a food-grade bucket, ready for freezing, pasteurisation or irresistible instant drinking.