CiderCon 2021We are so excited to announce we will be attending the virtual CiderCon 2021! Featuring a whole network of suppliers, partners, and cider makers to learn, share, network and most importantly taste.

We will be live February 3-5th with our Juicing.Systems team. Learn all about our belt presses, pasteurizers and filling options while having the opportunity to ask questions in real-time!

Tune in live to a virtual press day with the Okanagan Mobile Juicing crew as they crush and press apples with their trailer.

Want to register for the virtual CiderCon 2021? Click here.

Or maybe those dates don’t work for you? Not to worry!

Learn about Kreuzmayr Single Belt Presses

Learn about Kreuzmayr Double Belt Presses

Stock equipment is machines that we have in our warehouse, ready to ship to you! This reduces lead times so you can get pressing faster. Read below for what we have available:Read More…

Belt press shopping is not like your typical shopping, it’s a little more hands-on. However, that’s to be expected when you’re juicing, right?

With the help of this blog post, it will lend some light on what to look for, how to get answers, and source out solutions for your commercial fruit processing operation.

To break it down, we are going to dive into the five elements of researching, sourcing, and purchasing a belt press. These are the what, why, where, when, and how. To start, what do we even mean when we talk about a belt press?

Belt Press KEB1250
Belt Press KEB1250 with pumped infeed.

Read More…

BC Tree Fruit Broken Ladder
BC Tree Fruit Broken Ladder

Every cidery and cider maker has their own story. Whether it’s their award-winning recipe or the realization that their hobby has turned into a full-time profession! For both scenarios, scaling up was the only option was the conclusion in order to keep their dream alive. We’ve teamed up with the brilliant writers at CiderCulture to create an article on how we can help cider makers and their cider operations recognize a new level of business by investing in equipment that scales up their production capacity. Read the original story here.Read More…

applesIt’s almost our favorite time of year. Can you guess it? Yep, that’s right…apple season! So with apples comes pressing season! Pressing is a crucial step in fruit and vegetable processing, which you already know all about. What is equally important is the set up and maintenance required to keep your Kreuzmayr equipment operating at its finest.Read More…

Our friends over at Eckert’s Farm and Country Store have been putting their shiny new Kreuzmayr equipment to good use. And it caught the news attention too! They’ve developed their own peach apple sweet cider that is processed into bag-in-boxes to be sold in their stores. The produce is all fresh-pressed on-site at Eckert’s without the use of preservatives or added sweeteners. For those curious of the process, you can watch how the sweet cider is made from their viewing window outside their packaging facilities.Read More…

Pasteurize with confidence

Kreuzmayr Chamber Pasteurizer KKP 360

KKP 360 Chamber Pasteurizer
KKP 360 Chamber Pasteurizer

 

 

 

 

 

Self contained unit including heating source of Electric, Natural Gas or Propane. Heat up – Hold – Cool down.

Read more about the KKP 360 Chamber Pasteurizer here.Read More…

Stock equipment is machines that we have in our warehouse, ready to ship to you! This reduces lead times so you can get pressing faster. Read below for what we have available:Read More…

Having too much fruit can’t be a problem, can it?cider apple tree

Well as it turns out, having an excess of fruit is a major problem for orchardists and fruit growers all over, as each piece of fruit that doesn’t reach a consumer is a cost to the producer.
Read More…

This just in! We just re-stocked our warehouse full of equipment to reduce lead times. Having stock equipment allows you to get the right equipment when you need it. Please note, all stock equipment is configured for 220 V single-phase power. Here’s what we have available:Read More…

Cold pressed juiceCold pressed juice is here, and it’s not going anywhere.

Artisanal juices have carved a place in the health and wellness industry with a dedicated following ranging from health enthusiasts to Instagram influencers and everyone in between.Read More…

Scaling Up!

Man holding an apple in a cider orchard

 

You have decided to jump in with both feet into your lifelong passion for cider and turn it into a business. You knew it was going to be a substantial amount of work, but no one had prepared you for navigating equipment logistics, production, and operations management!  Maybe you’ve started with a rack and cloth method or home brewing but you’re ready to take it to the next level. Here’s where we enter, as we’ve been there too. In fact, we started a mobile juicing unit traveling to orchards all over the Okanagan so we know just how much work is involved with pressing the fruit. So much so, that we decided to help other cider makers and orchards with their processes using what we learned on our journey.

Read More…

Cider cheersMeet Joe A. Pretty neat guy. He has ordered a Kreuzmayr Single Belt Press.

Setting up a cidery is a dream that Joe A has been working on for years. He’s perfected his craft cider recipe using a rack and cloth press in small quantities and now he’s ready for full production.

Joe A has chosen a single belt press from Juicing Systems to keep up with the upcoming demand. Joe is a smart guy and has done his homework to know that single belt presses have the high yields he’s looking for. Their continuous usage transforms production days from hard labor to consistent results while reducing labor hours.

It’s like Christmas time at the orchard as Joe A is eager for its arrival. He has studied the manual and it seems pretty easy to set up, so he decides against having the service technician come to set up.KEB 400 Belt Press

*suspenseful music plays in the background*

It arrives. Joe A unpacks it. Sets it into its place. It runs beautifully. Wow. This is going to give me the production that I’ve been waiting for, he thinks giddily!

A month later, Joe A finds he is not getting the yields that he expected so he calls us. Our service tech comes out to see what’s going on. He makes a few adjustments to the way Joe A was operating the machine and shows him correct pressure washing procedures so that the belt can press the same yields as when it was brand-new, except now with the tweaks Joe A is actually getting better yields. As well, having operated these machines for years, the technician shows him the best cleaning and sanitizing processes. Now Joe A is thinking, what if I’d done this a month ago?

 

The Other Side

 

Let’s meet our other protagonist in this anecdote, Joe B. Original names, we know.

Working on single belt pressJoe B has a humble background in farming with his family orchard. Just recently he has started making apple cider from his orchard yields. He has put together one too many IKEA shelves to know that his strengths do not lie in engineering or production set up so figures that the investment of the installation is most likely worth it.

Turns out Joe B, you are very right indeed.

Let’s Do Some (Simple) Math

There’s a dollar value in it. Setting up and cleaning your machine systematically and efficiently starts saving you an hour of cleaning time each day you run the machine. Let’s say you are pressing for 20 days, so the savings of one hour for each day = 20 hours of a total clean up time. At a dollar rate of $20/hour each day, that’s a savings of $400.

The extra adjustments from the service rep allow Joe B to work the machine to its full capacity. He has gained in production. Joe B is now making 100 liters more juice a day. At $.30/liter x 100 liters, that’s another 30 dollars made. Now times that by the 20 days he is pressing, that’s an extra earning of $600. Let’s say Joe B gets 200 liters more, he has made an extra $1200. The dollars add up. Add this to the extra cleaning savings and Joe B has an extra $1600 in your pocket. Keep at it, and that service call has paid for itself and Joe B continues to press at this increased rate.

No one likes production mishaps.

While we always hope nothing will break down, machines have moving parts, and things do break. Having the peripheral vision of the machine sure helps us problem solve from far away. Having been to the location to see the location and know the set up of the machine allows us to better problem solve over the phone, saving you on downtime.

  

What Is The Service?

Serving belt press

You decide to opt-in for the service and training from our experts. They arrive, know-how loaded, ready to get started on the job. While installing, they explain to you what each part is and what it does for the overall machine. They also show you precise methods of taking apart these parts to clean them as this is a crucial part of keeping the machinery running smoothly with high yields as promised. Different machines require different ways of cleaning to ensure it is in the optimal condition for performance. The service also allows you to be more comfortable with the equipment as well as ask any questions you may have. With proper usage and maintenance, your machine will have fewer breakdowns allowing to maximize your investment

Keep in mind that you hopefully outgrow this machine sooner than later. A well-cared machine has a higher resell value because we do buy them back as well. But you’ll just have to wait for those juicy details in another blog post.

It’s the beginning of the season and excitement is in the air! There is lots to prepare so we thought we’d take a moment to remind you that your Kreuzmayr machines need a little love too. Waking up after months of winter hibernation is tough on anybody! Starting up and running your machines with our smart start guide before production is crucial to ensure your equipment operates properly. If there is anything that needs special attention then you can let us know about it before it becomes a huge problem! To make this job a bit easier, we’ve broken it into different machinery parts and what to look for.

Check out your Smart Start Guide below!

Read More…

Ever wondered what life looks like after purchasing equipment, like a De Stoner, from Juicing.Systems? Look no further as we interview Robin Felder from Monte Piccolo and his journey of fruit distilling and introducing a brand new unique line of Varietal Gins™.

Located not far from Monticello in the picturesque foothills of the Blue Ridge Mountains, Monte Piccolo Farm and Distillery is the newest distillery to open its tasting room showcasing Eau-De-Vie fruit brandies made with a Kreuzmayr De-Stoner.

Monte Piccolo means “tiny mountain” in Italian. The name is referring to its relative size when compared to Monte Cello (small mountain) where the United States third president, Thomas Jefferson, built a home in Virginia which is referred to as Monticello. The initial fruit orchards were started in 2003 with the planting of apple, apricot, and Burford pear orchards. Monte Piccolo Distillery was started in 2009 and completed in 2017.

This is where the idealistic scene of brandy making ends.Read More…

Does pressing with a single belt press create sediment in the juice?

Apple in hand
Apple in orchard

Patrick lives and works on acreage that he purchased in 2015 with an existing orchard. After a season of selling his apples at the local farmers market, he was looking for more ways to boost his income. The Gala apple variety that he grows is a good variety for being pressed. The juice comes straight from the orchard so Patrick doesn’t mind a bit of sediment in his juice as it is a naturally occurring byproduct.

Sediment goes hand in hand with fresh juice, we can’t eliminate it without without the added step of settling or filtration. To keep it to a minimum while keeping yields high, a continuous belt press has adjustments to belt tension, speed and mash thickness.

If you are working with deteriorated fruit that commonly creates more sediment, adjustments can be made. Reducing the pressure on the belt, and increasing the speed will result in less sediment.

Pressing with a belt press may have more sediment than other systems, because more fibers are pushed through the belt due to higher pressure placed on the mash. Read more about yields of a belt press

Getting more out of your apple

Pressed apple juice with naturally occurring sediment
Fresh juice with naturally occurring sediment

Sediment can be seen in the output from a Kreuzmayr press because the continuous belt press is using more of the fruit. Our presses are known for their high yields because the press can be manipulated to suit the quality of fruit that is being pressed. Adjusting the belt tension, speed and thickness allows you to get the most out of your fruit while adjusting it to keep the sediment to a desirable level.

What creates more sediment?

If the fiber of the mash is deteriorated, there will be more solids being pushed through.

 How can I decrease the amount of sediment?

By:

  • pressing apples that are fresh and not deteriorated
  • speeding up the press
  • reducing the pressure on the mash, and
  • increasing the thickness of the mash

Patrick chooses to press his apples straight from the tree without storing them. This keeps the yield high, the juice clear, and the product fresh.

high pressure cleaning

This is part two of a three part series of articles addressing questions, myths, and misconceptions in processing fruit with a belt press.

Read the first article here


Q: My press doesn’t use water: Why do your presses have continuous water usage as the press runs and why can I not recycle it?   

Let’s start by talking about how much water our presses use:

Our Kreuzmayr KEB 400, KEB 500, KEB 750 and KEB 1000 Single Belt Presses use approximately 90 gallons/hour of potable water, our KEB 1250 and K2B 750 use approximately 180 gallons/hour, and our largest Double Belt Presses use 360 gallons/hour.

How is the water used?

Our presses spray high pressure water across the belt after the fruit mash has been scraped off to remove sediment and particulate. This stops the screen belt from plugging up and and keeps yields high.

If you haven’t yet, read the first part of our series here: Yields of a Belt Press here.

Fresh potable water is used in a Kreuzmayr press, keeping the pathogen count down. Using recycled water accumulates pathogens which can’t be removed through a simple filtration process. If we used a simple filtration process the contaminated water would be sprayed onto the belt again and again, creating a pool of pathogens. Safety is of the utmost importance, that’s why our belt presses only use fresh potable water!

How important is it to you to keep your pathogen count down?

Quality control standards around food production may include a limited pathogen count. Pathogens are a food safety concern to processors of unpasteurized juices and ciders. According to The Canadian Food Inspection Agency (CFIA),

 “The consumption of unpasteurized juices and ciders contaminated with pathogenic organisms, such as Escherichia, Salmonella and Cryptosporidium have been known to cause human illness. The young, the elderly and those in poor health are considered to be at higher risk.” Check out our selection of pasteurizers here.

More information:

apples with water flowing through in a Kreuzmayr Belt Press
Fresh water is used with a Kreuzmayr Belt Press to keep the pathogen count low.

If you are looking for more information on juicing and the quality control standards that government regulatory bodies have in place, we have included a list of website resources that are centered around food safety and food guidelines:

Read our first article about Yields of a Belt Press.

Kreuzmayr GKE Bin Tipper in action

Lets talk about belt presses!

Juicing Systems owners Kristen and Remo TrovatoAt Juicing.Systems we have been making juice for a long time. Over the years we have produced juice with a variety of systems, including a rack and cloth press. After many 14 hour days of juicing, we knew there had to be a better way to go about getting the juice out of our fruit. After looking around extensively, we wound up purchasing a Kreuzmayr belt press. Read the full story of Juicing.Systems.

We love using it so much that we want to share the ease of using the belt press with others who were looking to eliminate the batch process in favor of a continuous process. Ease of use, coupled with higher yields and decreased labor requirements made the belt press an attractive machine. This is how Juicing.Systems was born.

Why did we decide to go this route, when other options such as larger rack and cloth systems, bladder presses, squeeze boxes, and a host of other options for extracting our juice were available. This took some serious thought, and we wanted to share our experience with you. We have had many questions about the system, as we’re sure that you do.

Over the next few weeks we will be examining some of the questions we’ve had to ask ourselves, and questions we’ve heard from you while trying to decide which direction to take your process.

We will address questions, myths, and misconceptions in processing fruit with a belt press.


Are my yields higher using a Belt Press because water is added…. or is this a myth?

Our Kreuzmayr KEB 750 can press up to 500 litres of apple juice in approximately 15 minutes from two bins of apples.

In determining the answer to this question we measured the water coming out of the press while the belt washer was operating with no fruit being run through the press. Our testing found that 1 liter of water came out of the press while operating over the 15 minutes. This is a .2% addition of water to the 500 liter yield. Having said this, there is a small amount of residual water captured in the weave of the belt that may be squeezed through when operating with mash. It is hard to determine the exact amount. Even if we double the measured amount, it still amounts to only 0.5% of water added.

The simple answer is yes, we are adding water, but it’s pretty low in relation to the overall yield.

If it’s not water, why does the press have greater yields?

Depending on the product pressed, the Single Belt Press shows a 5-20% greater yield than other pressing systems.

Our three roller system starts with a large roller and works into smaller rollers. Because of this, the same amount of mash has to travel around the progressively smaller radius of the rollers. This increases the pressure exerted on the mash. In addition to this, we can manipulate the mash thickness, the belt speed and pressure of the single belt press. These three variable can easily be altered to adapt to the fruit we are processing.

2 belts of a belt press the belt of a belt press 3 belts of a belt press

The fruit pulp is dispensed across the main pressing roller and across the width of the belt to start the initial juice extraction. The pulp is progressively squeezed over the rollers to achieve an optimum juice yield of up to 75%.

When compared to other methods such as pressing with a rack and cloth or squeeze box style press, having a thinner and more uniform cake running through the rollers allows us to place higher pressure on more of the pomace. By running it through 3 different rollers, each roller smaller than the last, we increase the pressure placed on the cake with each consecutive roller, extracting all possible juice from the fruit.

Want to see more videos? Check out our YouTube channel here.

Apple in hand

Embark Cider has been releasing it’s Dreamcicle series, a cider made with their farmhouse blend of apples and fermented with milk sugar, fresh peaches, apricots and raspberries.Dreamcicle Cider Series by Embark Cider

When Embark is in full production, the machine is running non-stop. A halt to production would cause a serious setback.

When cider-maker Chris Gowan called to say the elevator was jammed, the service team (department) at Juicing.Systems knew it was time sensitive.

“I called him because our elevator had stopped. We were in mid run of pressing so if we had to wait for somebody to call back, we would have had to clean everything and stop what we were doing, and change production plans. It would have really screwed things up.”

When Chris called, he was directed to open the electrical panel. The Variable Frequency drive was between 20 and 25 Hz, so by process of elimination it was determined that it must be mechanical.

Running this equipment ourselves our service dept is able to diagnose the majority of common issues without ever being on-site

Kreuzmayr Elevator with apples

“It was really helpful process of elimination by having me check different things, when they were as they should be, we moved on to different things it could be”

He was then told to look at the top, around the bend, and a big apple was found!

“It ended up being an apple stuck in the top between the paddles. It’s something I would have never thought of, (if you don’t know to look for it), because I couldn’t see it.”

With the problem resolved, Chris went back to production, to continue creating the delicious ciders he’s been making.


We understand that when production stops, it’s costly. Our service team is available to help.

You can:

  1. Call us 250-558-5488,

  2. Submit a service ticket

  3. Email [email protected]

If you have a technical question about your machinery or you are experiencing an issue, you can now submit a service ticket through the chat button on our website!

Handling excess mash from old pressure press.

Andrew Hefele was featured in Cider Culture as part of the history of cider making and his experience with the latest technology. We thought we would get a more in-depth look at what that transition was like changing from a rack and cloth system to a Kreuzmayr Single Belt Press for Andrew Hefele of Knaebe’s Mmmunchie Crunchie Apple Farm and Twisted Roots Cider, (as you can tell by their name, they have a lot of fun on their farm.) 

The Family Orchard

Andrew Hefele has accomplished a lot in 4 years since taking over the family orchard. He’s now running a successful cidery, Twisted Roots Cider, producing 36,000 litres a year, and has changed the family farm by growing new varieties of apples, attracting a younger crowd, and having a lot of fun with it.

Photo of Andrew Hefele and family. Twisted Roots Cider moved from a rack and cloth press to a single belt press in 2017
Andrew Hefele and family – Twisted Roots Cider

When Andrew took over the family orchard he faced a dilemma. The orchard was small and they distributed their apples at the local farm market. Andrew was seeing that a third of the crop would just fall to the ground unpicked at the end of the year. “No market for them,” he said. “I realized that pruning, watering, spraying, mowing were substantial costs and I had to either find a market for the apples or yank out some trees.”

Deciding to go the hard cider route not only saved the orchard, it has transformed it in many ways.

“We now utilize our entire crop,” he says. “The hard cider also opens up our farm to an entirely different customer. Younger customers who tend to spend more.”

The Challenge

As many businesses discover, growth comes with its’ challenges. Solving the dilemma of fruit loss only created another concern. Andrew was using a rack and cloth press and finding five employees to work a long gruelling day pressing cider was starting to get difficult. When working with the rack and cloth press, the pressing had to take place during a small window when the apples were ripe.

Using a rack and cloth press is much like folding laundry. The cloth (called a cheese) is filled with pomace, a frame is set on top, and this is repeated until the stack is high enough to be squished between the press. If the fruit is over-ripe, the pomace will explode through the cloth. In addition to the intensive labour, when Andrew stepped away the whole process stopped.

Andrew went looking for a better solution, one that would transform his operation to be more efficient, less labour intensive and more flexible, widening the window where he could press his fruit.

A Better Solution

Moving from a Rack and cloth press to a Single Belt Press, Andrew found a way to address his labour woes. “On smaller press days I do it myself now. Or, if I have someone else helping I can step away and deal with other issues at the farm,” he says. “It takes about half the time now with the new press, and with two people vs. five. A 4,000 liter press takes us 6 hours with cleanup vs. almost 12 before.”

Finding the right equipment can revolutionize production for a cidery like Twisted Roots.

With the progression of technology, Kreuzmayr offers specialized equipment suited to hard cider makers like Andrew who want to modernize their production, to suit their budget, size requirements and production needs.

The Right Equipment

Andrew upgraded his operation with a Kreuzmayr KEB 500 Single Belt Press, a GKE Bin Tipper and a KWEM 1000. 

The Bin Tipper effortlessly places the apples into the elevator/washer/grinder, the belt press then moves the pulped fruit through a series of rollers, extracting the maximum amount of juice, quickly and reliably. 

Full view of Twisted Roots juicing system      Employees operating their press

The excitement has changed for Andrew, from the days of anticipating apple explosions in the cold, to a more laid back, relaxed schedule of pressing.

“I primarily press in the fall, but I do a big hard cider press in February too. Which is crazy, because it was -30 C this last year when I pressed. I couldn’t do this with the rack n’ cloth. The cloths would clog up.”

A New Life to the Orchard

Apple blossomTo produce the cider and get the crisp flavours he is looking for within the cider he’s changed the varieties of apples he grows.

“I have yanked traditional varieties (red delicious, gala, etc) for some hard cider varieties: Spitzenburg Esopus, Pippens, Michelin, Ellis Bitter, Brown Snout, Winesaps, Ashmeads Kernel, Dabinett, Gold Rush, Golden Russett, Bulmers Norman, Frequin Rouge, Nehou, Harrison, and Franklin Cider Apple.

Of the changes made to the orchard, and the change in focus, Andrew believes it has brought life back into an aging industry.

Twisted Roots cider and growler

“We tend to market the hard cider more than the traditional u-pick orchard. The margins are bigger and it attracts a younger fun crowd.” Twisted Roots sponsor events such as the Twisted Roots 5k and have bands play occasionally on the weekends .

bar at Twisted Roots

The name ‘Twisted Roots’ demonstrates how interwoven our lives can be. When we cross paths with someone new, we often find we have acquaintances in common, as we refer to the six degrees of separation. Twisted Roots mirrors this – as the family has it’s own interwoven history. Andrew’s wife, a relative of his stepmother, was two degrees away from him in the pathof meeting. The Entrance to Twisted Root displays a cedar root, demonstrating this connectedness.

And now, we all have yet another reason to connect, and that’s over a glass of hard cider at the Twisted Roots Cider tasting room.

These cherries were processed using our KEP 650 Destoner and separated overnight using enzymes. The result? A beautiful 100% cherry juice!

A great way to make use of your seconds and cull fruit, the mash can also be used for brewing or distilling!

ISO totes full of cherry juice and mash

Juicing in Action!

Here’s a look at the process of producing this delicious Okanagan cherry juice using our Kreuzmayr De stoner, Elevator/Wash/Grinder and Pasteurizer.

Introducing the Citrus Pressing / Orange Juice Line
The Kreuzmayr citrus/tropical pressing line can be used for oranges, pineapple, lemons, limes, kiwi and even papaya without changing parts. The output is about 2 tonnes/hour and includes everything you need from start to finish.

Read More…

BX Press

PX Press, Belt Press for Cider
Melissa, with her husband Dave and dog Pippin at the BX Press orchard

BX PRESS

BX Press, a family run cidery in the BX area of Vernon, B.C. upgraded to a Kreuzmayr Single Belt Press KEB 400 and a elevator/washer /grinder KWEM 1000 in 2016.

The BX Press Cidery started in 2014, making the natural and refreshing cider using a rack and cloth system, using the 30 varieties of apples grown right on the orchard. The all natural, branch to bottle ciders pressed from their own apples, and no added sugars, cider was popular quickly and sold out by the end of their first summer.Read More…

cidercon special

Purchase your Juicing.Systems equipment, and  we’ll include the set up! 

Back by popular demand! We held a special last year at CiderCon and many have asked us about it, so we’ve brought it back for a second year.

Meet us at CiderCon and order within 2 weeks, and we’ll waive up to 3 days of installation charges from your new system. Up to $2250 in Value!

*Some restrictions apply. Installation only. Set up includes the daily rate of Juicing.Systems personnel within North America,  excluding cost of travel, accommodation and other expenses.

cidercon 2018 baltimore

Interested in upgrading your pressing equipment this season?

Come and visit us in person at Booth #201! We will be at CiderCon 2018 in Baltimore. We will have machines on site, and answers to your questions.Read More…

Fruit season is coming to an end and you’ve finished pressing apples (or other fruit) for the season, it’s time for a well earned rest for you and your belt press.

Whether you prefer to do your deep clean now or in the spring, the team at Juicing.Systems has put together a few important steps in addition to your regular cleaning to ensure your press gets as clean as possible.Read More…

unpackaging the trailer with our new juicing systems including a belt pressThe first of two trailers has arrived! It arrived packaged up in tinfoil, much like a Christmas present. Follow us, on Social Media as we unwrap and assemble it.

twitter icon to juicing systems facebook icon to juicing systems instagram icon to juicing systems

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price-changeThere will be a 5% price increase at the Kreuzmayr factory on April 1st 2017 (no joke).

If you are in need of equipment for the 2017 season, here are few good reasons to place your order now.

  • Place your order before then to avoid the price increase.
  • Take advantage of the low dollar! It is at an all time low and we have very competitive exchange rates for you!
  • There are several standard machines in stock (lead times are currently 8-12 weeks) but once they are gone, lead times will increase. Custom orders may have a longer lead time.
  • Get a quote now

Read More…

2017 Cider Con ChicagoCome and talk to us directly at Booth # 500 and take advantage of a special offer we have for you! Pick up a flyer and see some of the machines in action!
To see what we offer and prepare yourself with some questions for us, please visit our websites components section.

Read More…

happy holidaysFrom our family to yours.

Thanks for being interested in our products.
We hope you enjoy this holiday season and get some deserved rest.
We will be back at it on January the 9th 2017 and look forward to serving you again.Read More…