Shipping to all EU countries in good price.
Wooden cheese press with lever for home and semi-professional use.
Polish production, high-quality pine or beech wood. Additional stabilizing base. When using higher loads, it stabilizes the structure so that it does not tip over onto the lever side.
PINE - good wood properties, lighter construction, lower price
BEECH - hard, more durable wood; less absorbent, heavier, more solid, higher price
Our presses are impregnated with specialized linseed oil, which is designed for wooden elements in contact with food. Preserves wood, prevents the press from getting dirty, facilitates whey dripping and cleaning.
Base 40 x 23 cm, height 50 cm.
For cheese molds with a maximum diameter of 17 cm.
The leverage effect increases the pressure by 3.5 times.
Suspension on the shoulder of 0.5 kg causes pressure on the form (cheese) with a force of about 1.75 kg.
Suspension on the shoulder of 1 kg puts pressure on the form (cheese) with a strength of about 3.5 kg.
A 3 kg shoulder suspension puts pressure on the mold (cheese) with a force of about 10 kg.
And so on...
Warning! Cheap, tiny presses appeared on the internet. We warn you against buying them. Only tiny forms fit into them, besides they do not have a stabilizing base, which causes them to tip over sideways under a slightly higher load!
Our presses are free of 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 3.5 or 4 (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 for example small churns filled with water – for purchase in our store: Milk churns