Shipping to all EU countries in good price.
Wooden cheese press with lever for home and semi-professional use.
Polish manufacturing, high quality pine wood. Additional stabilising base. During usage of a bigger load it stabilises the structure so it doesn't overbalance and fall on the lever side.
- PINE - good wood qualities, lighter structure, lower price
- BEECH - hard, more durable wood less absorbent, heavier, more solid, higher price
Our presses are impregnated with specialist carpentry linseed oil which is intended for wooded elements coming into contact with foodstuffs. It preserves the wood, prevents excess dirtying of the press, facilitates whey drainage and cleaning.
Base 60 x 33 cm, height: 65 cm
Do cheese mould of maximum diameter of 25.5 cm.
Lever effect results in increase of press by 3.2 times.
Placing weight of 0.5 kg on the arm causes press on the mould (cheese) of power of ca. 1.6 kg.
Placing weight of 1 kg causes press on the mould (cheese) of power of ca. 3.2 kg.
Placing weight of 1 kg causes press on the mould (cheese) of power of ca. 6.4 kg.
And so on...
Note! Cheap, tiny presses are available on the internet. We warn you not to buy them. Only tiny moulds fit into them, and besides, they have no stabilising base, which causes them to fall sideways under a bit higher load!
Our presses do not have these flaws.
Why lever and not screwed-in press?
In practise, the screwed-in press is useless. We do not have them in our offer.
1. As a result of pressing, the whey flows out, and the pressure in the mould decreases. Which is why screw press requires tightening the screw every few minutes. Can you imagine 12 hours of pressing when you have to adjust the screw all the time...?
2. How do we know what pressure we extert on the mould? Too high pressure can cause whey to get stuck and the final effect to be the opposite of the intended one!
Our lever presses are devoid of these two basic flaws. Lever structure causes the pressure to be even throughout the whole pressing process – the arm slowly falls down as the cheese volume decreases, generating the correct, even pressure the whole time.
Moreover, the generated pressure can be easily calculated. The presses have multiplier of 3.2 (depending on the model). When you multiply the hanged weight by the press multiplier, the result will be the value of pressure exerted on the cheese mould.
For loading the presses you can use e.g. small churns filled with water – for purchase in our store: Milk churns