Engineering questions regarding juice press manufacture

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

A is the pan of a thousand tiny holes. B is the plunger. (NOT to scale)

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?

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?

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?

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?

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. 

… 

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

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

Email query to 

Fresh Harvest website


Hi. You don’t mention your delivery range. I am in Savannah. The baskets look great, but I really just want bulk carrots & beets for juicing. Perhaps other stuff too, later on. 
I’d love to get around 200 pounds in a go, (for a full week of 2 gallons per day). 
Could you assist?
undercutsyou@gmail.com
Thanks!

Wish I could do this every day. 

Peter Rabbit (red) & Carrot Stalker. 

Though that was a BUNCH of juice to drink, especially when drinking it slowly, swishing for digestion. 


Hopefully this will help. I usually buy the type that you take before eating, but they were out of stock again. These are taken after eating. 

I heavily researched digestive enzymes previously and had come to find the other version of their enzyme had a great allocation of enzymes according to research. Then after seeing real results – never tried this kind. The other type has a whole separate combination of different enzymes to pre-activate the digestive process, whereas these spike bile production. You can tell by seeing Hydrochloride as the largest ingredient. 



4_1_2017 Saturday, April Fool’s, 5:37pm

Saturday Night Juice Session 

Here is my setup. Both knives were sharpened pre-cutting. (And) resharpened midway through.

Everything is organic. I washed the beets & greens to remove dirt. All else needs no prep – except cutting.

Some peel was left on. And a bit of unblemished peel was kept. To make a disgusting but healthful tonic.

This is post cleanup. And cleanup is quick. Though, I rinse the assembly each time the pulp container fills, perhaps seven times.

My juicer. A graduation present from Mom (for Drafting Technology Associate of Applied Science).

18 oz bottles. The box works great to use as a storage to keep out of the light.

The delicious juice.

Red is ~98% beet. Orange is 100% carrot. See below for other details.

The beet & carrot are in the center. The reddish color on the end is not the beet juice. 
I attempted to leave one each container pure with carrot/beet. Then be able to mix as desired before meals. 

The beets did not quite fill the container. I made a concoction of juices that didn’t affect the taste and topped off the remaining ounce or so. 

The green is a very citric juice, where I added tons of cucumber to neutralize, but it wasn’t enough. This is a strong, therapeutic juice. 

The reddish juice is the remaining bits. The last juice created. I re-ran the carrot pulp, added the few remaining chunks of beet, a chunk of ginger (about 2x the size of my birdie finger), and everything minus actual scrap (bowl on far left of main picture). I pushed most of the carrot pulp through, using celery stalks. This drink will be really tough to drink, but it’s gotta be great for you.

# I’m about to go hold my breath, hold my nose, and chug some down. 

## Even though that’s not the proper way to drink juice. Juice should be swished in mouth to activate digestive enzymes in the mouth – since there is no chewing to begin the normal progress. 

### I will take digestive enzymes to aid with the loss – and post the reasoning behind this one day.  And then update this with a link of why.  


1_22_2017

Juicing on last night, January 21st. 

Sunday:

That’s ~75% carrot 25% beet. It’s nice and sweet.