Tri

Other Presses


Having made the apple presses, I have been asked to look at other presses, specifically Honey presses, Cheese presses and to a lesser extent book presses

1  Honey Press
Leaving centrifugal presses aside, there are occasions where more traditional presses are necessary to extract the honey and separate it from the wax and other material within to combs. After some research, 2 types have emerged as “fit for purpose”, and can be made for you. I am no bee keeper but have in the past been asked to look at these, so here are the basic sketches and information. Please contact me for further details.

A.  Basic but functional, after Warré.
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1.  The main resource has been the following website:-
http://warre.biobees.com/pressing.htm which provided good information on both types of press shown here.
2.  Some design variations have been embodied to the press shown on the left, specifically:-
* Running channels on the inside of the pressure plates to allow the honey to flow
* Replacement of the “car jack” method of applying pressure with the cost effective Acme threaded bar. This will make for a more sturdy arrangement, as well as being slightly less dependent upon on “scrap spares”!
3. All timber is fully sealed with a food safe varnish

B.  Box press  after  “Templeton – Stade” design
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1. The detail (left) is taken from Google’s 3D warehouse / Sketchup and there is sufficient detail to make one based on this design. This press is table top mounted and measures 35 x 15 x 11 inches high. Pressure is applied by a trapezoid (acme) thread onto the press piston.
2. The construction is from Beech wood, with a marine ply base. Stainless steel fixtures are used throughout with all timber surfaces sealed and finished with a food safe varnish.
3. The press dismantles into easily cleaned sub assemblies
4. Further details are available from the US Beesource website:- www.beesource.com or by an internet search on “Templeton- Stade Honey Press. To see this press in action please refer to:-

2  Cheese Press
These operate at a considerably lower pressure that the presses above, so present fewer technical considerations to those who can, and do make their own presses utilising commercially (and widely) available moulds. The most popular press design is the “Dutch cheese press” which is readily available on line (Amazon etc) and elsewhere; the illustrations below are a bit more complex but do overcome most of the inherent short-comings of the simpler models:-

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A basic press for larger moulds, this uses a fitness weight to provide the force. Fundamental to all these presses is the mechanical advantage derived from the outboard lever. Varying the distance from the fulcrum and / or changing the weight will adjust the downward force according to the mould’s cross sectional area and type of cheese being made.
For more details on this see:- http://cheeseforum.org

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This press makes use of a pulley system and a calibrated milk carton to achieve the required mechanical advantage so enables a shorter outboard lever.
It also enables a more accurate downward force to be used with the inclusion of internal sliding frame - (less friction)
For more details on this, see:- http://www.milkme.co.nz

 

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This is a double press where one is shown loaded and the other (left) is at rest.
It is clearly important to be able to utilise different size moulds for different cheeses so adaptors  are available to suit pressing followers.
For more details on this, see:- http://www.cwmglyn.co.nz