As most of you know, I've been awaiting the arrival of my new cheese press and thanks to the man in brown (UPS) I now have it in my possession.
Honestly, I don't know where to begin with this review.....
First of all, the item was packaged perfectly with lots of bubble wrap on every single part that could possibly sustain damage. If any of you are familiar with UPS, then you realize how important this particular point is.
Secondly, the workmanship on this item is much better than I can put into words.
I could tell from the previous photos, that I'd looked at, that this press was nice but until you see one up close you really can't begin to imagine how well this thing is put together.
The machine is nice and square and the welds are very professional looking. The paint job looks perfect and the decals add a very nice commercial touch.
Also, Carter has added fitted, plastic end caps to the pressing frame which both protect the surface the press is sitting on while covering any sharp edges from the manufacturing process. This is a very nice addition that adds fuctionality and asthetics.
As you can see from the photos the drain pan has been upgraded both in functional design and with the custom etching (btw. the etching says: Master Series Cheese Press). Not sure that came out well in the photos.
Also, the wooden pressing block that was used previously, has been replaced with a solid HDPE food grade block. Much nicer looking in my opinion.
All hoses are supplied and are very generous in length.
The hoses all attach via quick coupling fittings which simply take an easy "push" to finish installation. They are also released just as easily if need be.
Operation of the cylinder is via an air switch that is mounted on the press. To raise the ram you simply push the switch in one direction and to lower you push it in the opposite direction.
The setup and use instructions are very well written and easy to follow and I literally had this set up and was playing with it in WELL under 5 minutes time.
Included is a chart listing the line pressure needed to obtain a certain pressing weight on the mold. In short, it could not be easier or better.
I will post two photos in this post and then two more in a seperate post.
In the first photo you can see both the press and the portable air tank that I'll be using to operate it.
This will give a good idea of just how compact this press actually is.
During my testing tonight I raised and lowered the cylinder over 10 times and only used about 4 lbs. of air out of the tank. Since I can charge this tank with up to 120 lbs.of air it should work a long long time between refilling.
I set this up at my workplace today and all of my co-workers gathered around to see it in operation.
Although none of these guys could care less about cheesemaking, they were all very impressed with the design and all of them had to give "flipping" the switch a try.
After I told them about my previous press and all of the stacking and unstacking of 200+ pounds of weight, they were doubly impressed!
Thanks to Carter for all of the extra care and added features he put into this product. I could not have asked for anything more.
Okay, I'm getting away from myself a little. Can you tell I'm excited?
Here's a couple of photos with another couple to follow.
Dave
And here's a couple of more photos of the press.......
I couldn't have said it better myself. Thanks Dave. ;)
P.S. On the production models the air lines will be run close to the frame for an even more neater look but my supplier was out of the parts I need to do that.
What????
You cut corners on my press?!?!?!
I demand a refund!
Well umm....
Maybe I'm being a little hasty there. In fact it would take one hell of an offer to get me to part with this now that I've actually seen it and played with it.
Dave
The only difference is the quick connect fittings, they should be 90 degree ones on some parts just so the air lines lay down flatter and have a better appearance.
Just kidding, Carter.
I could NOT be happier than I am.
Good idea on the 90 degree fittings though. I can see how they would really "dress" up the design.
I'm guessing that once this press goes public you are going to hurt a lot of the other manufacturers.
The design is far superior to anything else I've seen and I can tell that you are constantly thinking of ways to improve it.
The only draw back is the price, which I haven't set yet. It's pricey but the parts are very expensive. It might be pricey but the accuracy you get is above and beyond anything on the market and it will last forever. What insults me and others is the fact that those little PVC presses offered on the web from $90-$175 are litteraly $15 worth of parts and 10 minutes of shop time. I know I've built a few in my day, years ago. Really I'm not trying to sell presses here but $175 for something that took 10 minutes and $15 worth of materials!
Ok so after the excellent "wrap up" I want to see a cheese made with this, and pic of the process.
Carter, congrats on your work. Professional as always.
How's the press so far Dave, did you make anything this weekend?
Carter,
It has completely surpassed my expectations.
This weekend I did a Parmesan (see parmesan step by step thread), a Romano and a Stilton.
Both of the pressed wheels turned out perfectly and totally hassle free.
It was nice going to bed and not worrying about a ton of weights collapsing in the middle of the night.
Tea..
I tried giving a representation of how the press works in the parmesan thread. I honestly would recommend this style of press to anyone and everyone.
Dave
Sweet, I'll post a comment in that thread.
Carter...
One more thing concerning this press...
In your documentation you say that a compressor cabaple of producing 100 psi is required.
I've found that you can get by with MUCH less pressure than this to operate the press.
When I started pressing my parmesan I had 120 psi in the portable air tank.
After fully pressing both the parmesan AND the romano I made on Saturday (well over 24 hours of pressing), I still was left with 112 psi in my portable air tank. That's only 8 psi used for TWO cheeses.
This thing is very frugal when it comes to air usage.
According to most weight requirements (according to my recipes) I would say that as little as 50 psi would cover just about every cheese out there.
Man, I can't say it enough. You have designed the perfect press.
Dave
Dave do you have a pressure gauge reading the air pressure in the tank or on one of the outlets to the air line. Because you have to adjust the pressure coming out for the amount you want to press or do you have a gauge on both?
I say 100 psi just to be safe, especially someone wants to press a 12" mold.
Carter,
I went ahead and used a gauge on both the tank pressure and the line pressure. I wanted to be able to monitor each while using the press.
It seems to work well.
Dave
Good to know, just wanted to make sure.
I have been trying to find it but me and computer do not get allog so I am just going to ask. Where can I buy one of these cheese presses
From me of course. I make them. I don't advertise online except here. I just posted on here one I have for sale that's ready to ship next week. https://cheeseforum.org/forum/index.php/topic,5702.0.html (https://cheeseforum.org/forum/index.php/topic,5702.0.html)