Error message

  • Strict warning: Only variables should be passed by reference in captcha_get_form_id_setting() (line 74 of /var/sites/a/
  • Strict warning: Only variables should be passed by reference in captcha_get_form_id_setting() (line 74 of /var/sites/a/

Juicing - advice on using a fruit press

How to make juice using a medium sized fruit press - a step by step guide based on a 20 litre press. 


This article is based on a 20 litre crossbeam press from Vigo. The Kensal to Kilburn group gives it to people borrowing our press.


The sequence is:

·         wash fruit (apples or pears)

·         cut fruit in halves or quarters

·         remove diseased bits but can leave the core and peel

·         mill in the crusher leaving the wooden slat on top to keep it stable.

·         pour milled apples into the circular cage/ ring with the nylon net inside

·         position the beech disks on top of the milled apples and press by winding the central screw downwards.

·         unwind the press and empty the nylon net of used pulp to start again.

·         You need a strong table or raised surface to place the press (or to mount it on its legs). A bucket (supplied) is needed to catch the juice and a jug to pour it.

·         You can either mill directly into the circular cage or into a separate sturdy container and then transfer the milled fruit.  The latter is more work but means you can press the juice and mill fruit at the same time.

·         Take care to centre everything before you start pressing, and always include the block with the protective steel plate. Otherwise when pressure is applied it will tilt and not be efficient.

·         The very highest part of the press is a 3cm bevelled steel bolt. If it’s put in the right way then the long steel pole used to turn the screw does not need to be rotated 360 degrees. You can go backwards and forwards instead, using a ratchet technique allowing the pin to drop into the next hole which makes it much easier. Please do not lose this bolt. The press is useless without it.

·         The press needs to be held steady/braced when you squeeze the last juice out but don’t squeeze too hard

·         It’s a bit easier if you pause to let juice out and relieve the pressure before the final squeeze.

·         The cross beam lifts up when you take the pin out – then you can load and empty the wooden cage/ ring. Remember to put the pin back in when you are pressing.

·         It’s best to fill the press right up with fruit, though it works with less

·         Watch out for wasps getting in the juice – they will. Use a strainer?

·         We can advise on where to buy recyclable, washable cups.

·         At Queens Park day we used 210 kg of apples to make 90 litres of juice. We have 5 people cutting apples, 2 working the mill and 2 the press.

·         You need to plan disposal of waste pulp - a nearby city farm with pigs is ideal!


More details: (pasteurising & bottling)


Conditions of loan

  • Please wash thoroughly and dry after use.
  • The press and crusher cost £600, which we expect re-imbursed if lost or damaged beyond repair.


What you’ll need

·         5-15 people to keep the press busy

·         Chopping boards

·         Knives

·         A sturdy bucket to mill fruit into - unless milling direct into the cage (slower).

·         Water for washing hands, fruit and the equipment afterwards

·         Boxes to put the waste in

·         2 jugs, cups

·         Sturdy table or surface for the press

·         Scouring pad to wash equipment afterwards and something to dry it

·         Lunch for your helpers?



Apple milling machine, with handle

Vigo 20 litre apple press:

1 Circular beech cage

1 Stainless steel draining tray

1 Stainless steel press handle/ rod

3 cm bevelled connecting bolt

2 wood blocks

4 legs and bolts

1 nylon net


Dimensions and weight:

Height:  89cm / 35 " 
Cage height:  24 cm / 9½"
Cage diameter:  37cm / 14½" 
Overall width: 61cm / 24" 
Weight:  38 kg / 84 lbs