Picked up my press from my Father-in-law yesterday. See what you think.
Looks great to me!
Can't wait to try it out. This weekend for sure.
That looks very nice! I am thinking about building one in a similar style and get rid of the spring press I made. One question - why the multiple holes on the extension arm - aren't you going to be hanging weight from just one point?
Chris
Not necessarily, I may move them inward to decrease the pressure on the cheese. The design that I patterned off of that it that way so I followed suit. By moving the weights toward the plunger it will decrease the pressure on the cheese. For example, if I have to press the cheese with 15 lbs of pressure, my 5lb weight would have to be 20" from the fixed point of the lever. If I had it out on the end, there would be 20lbs on the cheese. I wish that I had had the lever made about 6" longer. Requires hanging less weight on the end.
Nice job. Very compact style...I get a sense of the dimensions from the tub faucet on the left. I don't see the lever hole closest to the pivot getting much use though.
What do you estimate is the highest psi you can deliver? Do you see a cheddar in your cheesemaking future?
-Boofer-
Yeah, I don't think that the builder realized that support would be unusable. If the arms will support the full 50lbs in weight plates that I have, (and that remains to be seen), on my 7" mold I could get around 5.5 psi. The lever arm is 28" long and the base is 30". On my 4" molds I could generate about 16psi if I have calculated correctly. I may extend the lever arms to about 36". Would be very easy to do and would give me additional psi advantage over the 28".
Well done. I like the old school look.
Nice looking press Mr Kim.
Nice.