Process Improvement to Reduce Crushpad Labor
If you could process your grapes with only two workers on the crushpad, would you? Welcome to Life with a Carlsen & Associates Crushpad Package.
With machines designed to work together, small touches like compatible heights, complimentary speed ranges, tandem starts and stops, etc. can mean the difference between two people handling ten tons of grapes/ hour on your crushpad or not.
Imagine one person weighing bins and dumping fruit from a rotating head forklift into a receiving hopper with the gentlest auger available to delicately deliver grapes to the destemmer or the press.
Person number two is in charge of monitoring the speeds at which grapes or must are being processed/ moved and deciding when to cart away the waste bin at the end of the destemmer, when to run the press pan pump, when to pause to switch tanks/ fermenters, etc. The attendant on the crush pad has it easy once the speeds are set and the job is mainly just watching levels.
Using our receiving hopper is a bit like having a dump station or accumulation table on the bottling line. The grapes are spread across the interval of the auger and delivered to the destemmer or press like water from a hose. Nailing down the flow rate of the grapes to the height- adjustable destemmer delivers the best possible result when the destemmer is then dialed in for that fruit. With the standard legs on our Vega 10 destemmer, we can destem directly to bins or into our must pumping system and (with more laborers) onto a sorting table. Using the hopper and destemmer together will achieve 90% of what sorting will, so that one is on you. Surely, there is another way to increase the overall quality of the wine by a small margin which will cost less than tripling your labor expense? If not, we sell that system, too! For now, back to the two- person crush pad.
Pumping must only when necessary to decrease labor is best done by the strongest/ gentlest must pumping system on the planet. Yes, that is Carlsen's Waukesha 130 with its wing rotor equipped head quick- coupled to the must sump. Thirty percent air in the 3" must hose is desired and is proof that we move must with a change of air pressure; Not by mechanical violence.
If pumping crushed whites through the axial feed of our press, we do this with the door open so that we may get a chance to see the level and decide when to rotate away some free run, which goes straight into the press pan/ pumpover sump provided with our presses.
Fermented reds can be pumped back to our press with the Waukesha or dumped from bins into our receiving hopper to feed into the press.
All of our presses are built to our spec and come stock with a discharge height which is perfect for removing pomace with 1/2 ton bins.
Enotools services and sells the machines provided by Carlsen & Associates which enable you to preserve the quality of your fruit with a series of machines designed to be easy to clean and work very well by themselves, but really shine together.
Rest assured that our parts are available in the U.S. because Carlsen builds more equipment for the wine industry in the U.S. than the competition.
You are getting tight on time! Contact us for more info.
Imagine one person weighing bins and dumping fruit from a rotating head forklift into a receiving hopper with the gentlest auger available to delicately deliver grapes to the destemmer or the press.
Person number two is in charge of monitoring the speeds at which grapes or must are being processed/ moved and deciding when to cart away the waste bin at the end of the destemmer, when to run the press pan pump, when to pause to switch tanks/ fermenters, etc. The attendant on the crush pad has it easy once the speeds are set and the job is mainly just watching levels.
Using our receiving hopper is a bit like having a dump station or accumulation table on the bottling line. The grapes are spread across the interval of the auger and delivered to the destemmer or press like water from a hose. Nailing down the flow rate of the grapes to the height- adjustable destemmer delivers the best possible result when the destemmer is then dialed in for that fruit. With the standard legs on our Vega 10 destemmer, we can destem directly to bins or into our must pumping system and (with more laborers) onto a sorting table. Using the hopper and destemmer together will achieve 90% of what sorting will, so that one is on you. Surely, there is another way to increase the overall quality of the wine by a small margin which will cost less than tripling your labor expense? If not, we sell that system, too! For now, back to the two- person crush pad.
Pumping must only when necessary to decrease labor is best done by the strongest/ gentlest must pumping system on the planet. Yes, that is Carlsen's Waukesha 130 with its wing rotor equipped head quick- coupled to the must sump. Thirty percent air in the 3" must hose is desired and is proof that we move must with a change of air pressure; Not by mechanical violence.
If pumping crushed whites through the axial feed of our press, we do this with the door open so that we may get a chance to see the level and decide when to rotate away some free run, which goes straight into the press pan/ pumpover sump provided with our presses.
Fermented reds can be pumped back to our press with the Waukesha or dumped from bins into our receiving hopper to feed into the press.
All of our presses are built to our spec and come stock with a discharge height which is perfect for removing pomace with 1/2 ton bins.
Enotools services and sells the machines provided by Carlsen & Associates which enable you to preserve the quality of your fruit with a series of machines designed to be easy to clean and work very well by themselves, but really shine together.
Rest assured that our parts are available in the U.S. because Carlsen builds more equipment for the wine industry in the U.S. than the competition.
You are getting tight on time! Contact us for more info.
