Straining Sack

Every Press comes with a straining sack, but you can now buy them as an optional extra or if yours is damaged or worn out.

The sack is used in conjuction with the VSPX and could not be easier. Milled fruit is emptied into the straining sack that is placed between a central rubber bladder and the outer stainless steel wall of the press. The bladder is then inflated by means of mains water pressure (operating pressure is 3 bar) and the juice is squeezed out of the press and runs freely down the outside of the press wall into a collection tray at the bottom. The juice can then be pumped into a storage tank.