"The factory promised to send someone from the factory
for weeks now."
had to disassemble and clean the plates each day."
almost impossible to control the temperature - I've got to
stay with it all the time."
shelf-life of my raw cider was better than the juice I ran
through the machine."
thought the square bailer was the most complicated piece of
equipment on the farm 'til this thing came along."
had to put preservatives in our pateurized cider to keep it
from blowing up."
was taking back lots of juice that had gone bad."
flow rate changes constantly if we can even get the pump to
run at all."
temperature sensing probe is is not even in the main stream
of cider - it's way off to the side."
factory said I can't get it to work because I had air in my
system. They sent me two brand new pumps and that didn't even
correct the problem."
plates were so covered in cooked-on pectin - nearly impossible
to get clean."
it started to divert, you may as well clean up and go home."
spent many hours to do what should have taken only minutes."
heard about so many problems other mills are having, we're
not even going to try to run ours."
pasteurizer performed so poorly, I sent it back and asked
for a refund of my money - I'm still waiting"
told me my shelf life problems were because the cider was
coming out too warm, that I had to add a cooling section to
my heat exchanger, and a separate Glycol chilling system -
it cost me thousands of dollars."
had to settle our cider overnight or the pasteurizer got plugged
up. Then after we pasteurized, we had to settle the cider
overnight again or we would get a thick layer of solids in
the bottom of the jug."
can't believe that after 5 years they knew about these problems
and didn't notify any of their customers."