Hyperreductive Pressing

A closed pressing system that can also be used for hyperreductive pressing.

The PSH press combines two pressing systems. It can be used for classic or hyperreductive pressing. The winemaker can decide, based on grape quality and variety, which grape pressing system to use.

Switching from one system to the other is quick and easy.

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PSH 21 ATK 400V 50HZ 3PH

  • Pneumatic press type PSH - closed pressing system, closed drum with interior draining channels, possibility of oxygen-free pressing
  • Nominal volume in hl: 21
  • Automatics Automatics type ATK
  • Supply voltage: 400V 50Hz 3PH

Picture of PSH 21 ATK 400V 50HZ 3PH

PSH 29 ATK 400V 50HZ 3PH

  • Pneumatic press type PSH - closed pressing system, closed drum with interior draining channels, possibility of oxygen-free pressing
  • Nominal volume in hl: 29
  • Automatics Automatics type ATK
  • Supply voltage: 400V 50Hz 3PH

Picture of PSH 29 ATK 400V 50HZ 3PH

PSH 42 ATK 400V 50HZ 3PH

  • Pneumatic press type PSH - closed pressing system, closed drum with interior draining channels, possibility of oxygen-free pressing
  • Nominal volume in hl: 42
  • Automatics Automatics type ATK
  • Supply voltage: 400V 50Hz 3PH

Picture of PSH 42 ATK 400V 50HZ 3PH

PSH 55 ATK 400V 50HZ 3PH

  • Pneumatic press type PSH - closed pressing system, closed drum with interior draining channels, possibility of oxygen-free pressing
  • Nominal volume in hl: 55
  • Automatics Automatics type ATK
  • Supply voltage: 400V 50Hz 3PH

Picture of PSH 55 ATK 400V 50HZ 3PH
Kinnegar Brewing // Ireland

Kinnegar Brewing // Ireland

County Donegal

At Kinnegar they pair brewing tradition with a contemporary sense of adventure to produce clean, crisp, full-flavoured farmhouse beers. The brewery is named after the nearby Kinnegar Beach just north of Rathmullan in County Donegal. In 2017, Kinnegar opened K2, a new, state-of-the-art facility in nearby Letterkenny. While the clinking of bottles coming off their line no longer mingles with the bleating of sheep from the surrounding fields, the farmhouse ethos at the core of what Kinnegar does remains the same. They don’t filter or pasteurise, and they let their industrious little friends, the yeast, carbonate the beer naturally during fermentation.

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