Technical Support and E-Warranty Certificate www.vevor.com/support
Fruit Vine Press
MODEL:LD-SS12/LD-SS5
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when you are placing an order with us if you are actually Saving
Half in comparison with the top major brands.
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MODEL:LD-SS12/LD-SS5
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www.vevor.com/support
This is the original instruction, please read all manual instructions
carefully before operating. VEVOR reserves a clear interpretation of our
user manual. The appearance of the product shall be subject to the
product you received. Please forgive us that we won't inform you again if
there are any technology or software updates on our product.
Fruit Vine Press
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Warning-To reduce the risk of injury, user must read
instructions manual carefully.
This must be ground before pressing, prefer ably with a fruit e.g. Berry
flour!
Ensure that the fruit press storage is most stable and horizontally
underground placed. clothing embroidery Dangerous areas (press spindle)
Oh! Make sure that the storage area is properly accessible to children and
Low-pressure, bolt or piston lengthening). This creates the risk of food
damage and forfeits the guarantee.
A Under the influence of drugs,
Packaging parts or undetectable hazards (e.g. suffocation).
Fruit pressing exclusivity
Materialist food safety.
MONTHS&OPERATION
Splian the fruit press ver each use gravelly with kdarem Waseer usl
It is difficult to press. Without proper preparation, the press is more
and all faulty parts are removed. Otherwise, you may get wine or juice
diseases. ensure that the (if they remain within the wine sector as a whole,
They should be cut into small embroidery.
Preparation of the fruit flesh for specific types of meat used: cherries,
prickly berries or plums(berries)should be covered for 24hours in a row.
This process is called maceration and the fruit tissue becomes soft and
juicy.released.
2-4litre boiled water(temperature approx.80c)
Inactivate which are naturally present in fruit have a negative effect on the
quality of the pulp could. The two quantities of water added to this process
should be noted. Themaintenance costs should not be covered and left to
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be paid.
In addition, an additional enzyme preparation PECTICENZYME is
accelerated and intensified. Adding this enzyme increases the efficiency of
Juice release from fruit. The first two types of fruit pulp(avoid fries) should
be added as a preparation directly after the crushing of fries,both
types(hard fruits) should be added as a preparation as soon as the pulp is
cooled. The spectral enzyme causes a further softening of the fruit tissue,
followed by an intensive enEnzyme pectinases,which also include in fruit
deposits. The increase in their concentration leads to a
Significant acceleration of juice release and what is important Squeeze out
the fries. covered. Afterthis time, juices may be pressed by the press.
PRESS
Fruit basket. Bring the press frame into an inverse position and begin the
damping process.
NOTE:The presses should follow slower.
Maintenance
spilensie fruit presses after each use, grind off with water.
The connection points of screw nut,screw piston and unpainted part of the
screw should befor each press and after each Cleaning presses must be
lubricated internally.
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Detail Image
1
press screw/spindle
2
Test beams
3
Stainless steel basket
4
Bracket
5
sock
6
Outlet pipe
