I want to create a simple hydraulic press (up to 10,000 lbs) for juicing. 

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Both A & B could be made in any way, but if I were to CNC the pieces from a metal — what all needs to be done to it afterwards?

 And what options do I really have?

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I’ve always seen “food grade” stainless steel, but is that a designation when buying material or the processes which treats the metal during manufacture?

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My initial questions:

• If I were to manage to get our machinist where I work to CNC the surfaces on which food is in contact, (besides standard soap & water), how do you wash to remove all oils & such that had contaminated the metal?
• Is there an actual “food grade” metal that should be used?

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Other questions are as such:

• Is there process that needs to be done to harden for pressure?
• How thick to resist pressure?
• How thick to resist pressure & fatigue long term?
• If I used pipe (welded to) plate for a plunger assembly, are the same processes applicable for cleaning?
• What is the preferred grade of cress to use for the application? Or would alluminum suffice for the project?

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The design is very basic. Mash the pulp of fruits/veggies, which is held in a mesh pouch, by a plunger. This slowly forces juice through the drain holes with 5 tons (max) of pressure. 

The press needs a gearbox possibly to slow the speed of the press. As you don’t want to release the juice quickly. 

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Thanks in advance to the engineer who I’m asking this to!!

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5/7/2017 Sunday, 12:46pm
[edit]

The response: 

“You would probably want 18-8 or 18-10 stainless.”

I will query him again, after I do my own research and/or ask another guy. 

5/7/2017 Sunday 10:25pm