Willmes Sigma horizontal pneumatic presses
Willmes Sigma horizontal pneumatic presses
Sigma wine presses are designed and manufactured by internationally renowned Willmes (established in 1918), who invented the modern pneumatic press and continue to innovate and make top quality equipment with features not found on other presses. Sigma horizontal pneumatic wine presses feature a double-sided membrane for double the area of pressure application, vertical flexible juice channels with Perfect-Flow mesh for impressive, high quality & economically efficient press results. See Features for the Willmes Pressing Principle. It can be used for whole-cluster or mash processing; vertical or axial (supplied as standard) filling; maceration in the tank; pressing with inert gas, additional cooling, reductive or oxidative grape processing.
Models are available from 2,900 up to 32,000 litre capacities.
When compared with conventional pressing systems, Sigma benefits include:
- 50% lower pressure - the double membrane technology doubles the area of pressure application, thereby halving the pressure at the same force
- Higher juice yield - the short juice paths through the vertical juice channels, the perforated area of the Perfect-Flow mesh and double the area of pressure application allows yields up to 95% at pressures of less than 0.8 bar and results in an extremely high quality must
- Shorter pressing time - with the Willmes Pressing Principle (see Features), pressing times are reduced by up to 30%
- up to 70% less lees - a lower amount of fine lees due to lower pressure, the particularly fine mesh tissue, fewer rotations and fewer pressing cycles; the gentle processing of grapes frequently results in only 2% lees, so net juice yield and must quality are significantly increased
- 30% more filling quantity - due to the special design of the press body and the vertical juice channels, the juice can flow directly into the filling position, without rotations of the press body being required; the result is optimised pre-juicing conditions and a a considerably higher amount of filling material
Read our blog The Willmes Pressing Principle for more information.
Installed & commissioned by our Engineers.
Please ask us about our customer Case Studies.
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Please see the Presses - Grape category in Catalogue for our range of grape presses.
Please see the Crushers & Destemmers - Grape category for our range of grape crushers & destemmers.
Sigma wine presses are designed and manufactured by internationally renowned Willmes (established in 1918), who invented the modern pneumatic press and continue to innovate and make top quality equipment with features not found on other presses. Sigma horizontal pneumatic wine presses feature a double-sided membrane for double the area of pressure application, vertical flexible juice channels with Perfect-Flow mesh for impressive, high quality & economically efficient press results. See Features for the Willmes Pressing Principle. It can be used for whole-cluster or mash processing; vertical or axial (supplied as standard) filling; maceration in the tank; pressing with inert gas, additional cooling, reductive or oxidative grape processing.
Models are available from 2,900 up to 32,000 litre capacities.
When compared with conventional pressing systems, Sigma benefits include:
- 50% lower pressure - the double membrane technology doubles the area of pressure application, thereby halving the pressure at the same force
- Higher juice yield - the short juice paths through the vertical juice channels, the perforated area of the Perfect-Flow mesh and double the area of pressure application allows yields up to 95% at pressures of less than 0.8 bar and results in an extremely high quality must
- Shorter pressing time - with the Willmes Pressing Principle (see Features), pressing times are reduced by up to 30%
- up to 70% less lees - a lower amount of fine lees due to lower pressure, the particularly fine mesh tissue, fewer rotations and fewer pressing cycles; the gentle processing of grapes frequently results in only 2% lees, so net juice yield and must quality are significantly increased
- 30% more filling quantity - due to the special design of the press body and the vertical juice channels, the juice can flow directly into the filling position, without rotations of the press body being required; the result is optimised pre-juicing conditions and a a considerably higher amount of filling material
Read our blog The Willmes Pressing Principle for more information.
Installed & commissioned by our Engineers.
Please ask us about our customer Case Studies.
Â
Please see the Presses - Grape category in Catalogue for our range of grape presses.
Please see the Crushers & Destemmers - Grape category for our range of grape crushers & destemmers.
Sigma wine presses are designed and manufactured by internationally renowned Willmes (established in 1918), who invented the modern pneumatic press and continue to innovate and make top quality equipment with features not found on other presses. Sigma horizontal pneumatic wine presses feature a double-sided membrane for double the area of pressure application, vertical flexible juice channels with Perfect-Flow mesh for impressive, high quality & economically efficient press results. See Features for the Willmes Pressing Principle. It can be used for whole-cluster or mash processing; vertical or axial (supplied as standard) filling; maceration in the tank; pressing with inert gas, additional cooling, reductive or oxidative grape processing.
Models are available from 2,900 up to 32,000 litre capacities.
When compared with conventional pressing systems, Sigma benefits include:
- 50% lower pressure - the double membrane technology doubles the area of pressure application, thereby halving the pressure at the same force
- Higher juice yield - the short juice paths through the vertical juice channels, the perforated area of the Perfect-Flow mesh and double the area of pressure application allows yields up to 95% at pressures of less than 0.8 bar and results in an extremely high quality must
- Shorter pressing time - with the Willmes Pressing Principle (see Features), pressing times are reduced by up to 30%
- up to 70% less lees - a lower amount of fine lees due to lower pressure, the particularly fine mesh tissue, fewer rotations and fewer pressing cycles; the gentle processing of grapes frequently results in only 2% lees, so net juice yield and must quality are significantly increased
- 30% more filling quantity - due to the special design of the press body and the vertical juice channels, the juice can flow directly into the filling position, without rotations of the press body being required; the result is optimised pre-juicing conditions and a a considerably higher amount of filling material
Read our blog The Willmes Pressing Principle for more information.
Installed & commissioned by our Engineers.
Please ask us about our customer Case Studies.
Â
Please see the Presses - Grape category in Catalogue for our range of grape presses.
Please see the Crushers & Destemmers - Grape category for our range of grape crushers & destemmers.
