Güde OP 14 Manual Fruit Press – Stainless Steel 14 Litres, Steel Frame, Removable Swivel Tray, Assembled
The OP 14 is the hygienic manual press that BRIDGES the gap between semi-professional food businesses (OP 9, 9 L) and large professional operations (OP 18+, 18 L): 14-litre capacity, hygienic perforated stainless steel basket (OUTPERFORMS the wooden 12 L OP 12 = stainless steel with a higher 14 L capacity), sturdy professional solid steel frame, removable swivel drip tray for maximum convenience, swivelling press mechanism for simple filling (KEY DIFFERENTIATOR), steel spindle with smooth operation, 740 mm height for optimal stability and ergonomic access, sturdy 20,2 kg weight ensuring continuous reliability, fully assembled and ready-to-use.
Who the Güde OP 14 press is right for
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Profile
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Suitable?
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Reason
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Small to medium dairy
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Ideal
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Intermediate 14 L capacity, 6–10 cycles/day, stainless steel for ricotta and whey hygiene (certification), sturdy 20,2 kg weight against vibration, 740 mm height for ergonomic access
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Medium-sized organic juice producer
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Ideal
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Stainless steel + swivel tray + smooth operation for maximum juice quality and organic-grade hygiene, 14 L = 50–70 bottles/day, 740 mm height for a stable workstation
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Ice cream / yoghurt lab scaling up
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Ideal
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Intermediate step from OP 9 to OP 14, stainless steel for organic hygiene, 60–80 L/day, ergonomic height, fully assembled: zero setup for expansion
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Not recommended for: hobbyists (< 5 cycles per week) – the natural wood OP 6 is a better fit (rustic look); large-scale professionals (500+ trees) – the OP 30/47 offers maximum capacity (hobbyists prefer wood); anyone looking for a "pure artisan wood aesthetic" – the OP 14 is modern stainless steel rather than rustic.
Technical specifications — Güde OP 14 Manual Fruit Press
Drive and pressing
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Parameter
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Value
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Drive type
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Manual mechanical, sturdy steel spindle
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Spindle
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Sturdy steel with smooth operation
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Crank handle
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Included, manual rotation
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Frame
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Sturdy solid steel
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Press mechanism
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Swivelling (easy access for filling)
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Pressing plate
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2-piece set
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Capacity and filtration
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Parameter
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Value
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Press basket capacity
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14 litres (intermediate professional level)
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Basket height
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280 mm
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Basket diameter
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250 mm
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Basket material
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Perforated stainless steel (KEY DIFFERENTIATOR, OUTPERFORMS THE OP 12)
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Collection tray
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Swivelling + removable (convenient access)
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Basin diameter
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370 mm
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Construction and materials
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Parameter
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Value
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Frame
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Solid steel (sturdy, professional)
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Internal surface coating
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Food contact (EU certified)
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Basin
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Coated with food-safe paint
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Removable basket
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Yes, easy hygienic cleaning
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Assembly
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Fully pre-assembled, ready-to-use
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Dimensions and weight
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Parameter
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Value
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Length
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560 mm
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Width
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440 mm
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Height
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740 mm (stable, ergonomic access)
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Net weight
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20,2 kg (sturdy, professional)
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Gross weight (packaging)
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23,6 kg
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Compliance
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Parameter
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Value
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Marking
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CE – Machinery Directive 2006/42/EC
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GTIN
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4015671512468
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Standard equipment
- Güde OP 14 press (fully pre-assembled, ready-to-use)
- Steel spindle with smooth operation (installed)
- Manual crank handle (included)
- 14-litre perforated stainless steel press basket (included, removable)
- Solid steel frame (included, assembled)
- Removable swivel drip tray (included)
- Pressing plate, 2-piece set (included)
- Coated steel basin (included)
- User manual
- CE declaration of conformity
- Güde international warranty
Frequently asked questions
1. OP 14 vs OP 12: what is the main difference?
Higher capacity + stainless steel hygiene. The 14-litre stainless steel OP 14 OUTPERFORMS the 12-litre wooden OP 12 (+2 L capacity, GUARANTEED stainless steel hygiene to food-grade standards). The OP 14 is a direct UPGRADE: stainless steel (instead of wood), sturdy solid frame (instead of wood), ergonomic 740 mm height (instead of 575 mm). How to choose: food lab requiring hygiene certification = stainless steel OP 14. Traditional professionals who want the wooden look = OP 12.
2. What does "stainless steel, 14 litres" mean for a dairy?
Milk hygiene + continuous capacity. Stainless steel vs wood: wood absorbs milk whey (capillary pores) = biological contamination. Stainless steel does not absorb (smooth hygienic surface) = zero biological contamination, in line with dairy certification. Rinsing stainless steel with hot water = complete hygienic cleaning (no milk residue or denaturation). A 14-litre capacity = 6–10 continuous ricotta pressing cycles without changing the basket.
3. What does the 740 mm height mean in practice?
Ergonomic access + workstation stability. A height of 740 mm (vs 640 mm for the OP 9 and 575 mm for the OP 12) is the optimal positioning on a lab bench (80–90 cm bench + 740 mm OP 14 = natural access at operator height, no bending over). Maximum stability: 20,2 kg weight + steel frame = continuous pressing for 6–8 hours with no vibration or sagging (vs the less stable OP 9/12 over continuous cycles).
4. What does a removable swivel tray mean in practice at 14 litres?
Fast, hygienic emptying of hot whey. Swivelling = the operator rotates the tray to the most accessible angle to empty the whey (no awkward position close to the heat). Removable = take the tray out, rinse it separately with hot water in the lab, then put it back (MAXIMUM hygiene). Benefit: very fast continuous cycles (emptying + cleaning in 40 seconds = fast ricotta pressing cycle).
5. What does the spindle's smooth operation mean for ricotta?
Gentle pressing + maximum whey drainage yield. Smooth operation = gentle, progressive spindle movement (no shock impact when pressing ricotta). In practice: ricotta from 14 litres of milk and whey comes out at MAXIMUM QUALITY (complete whey drainage = compact ricotta, 90 %+ yield, with no damage to the ricotta structure unlike harsh pressing). Ice cream / yoghurt = aroma intact, organic quality preserved.
6. The 14-litre capacity sits between what and what?
Between the semi-professional 9 L and the 18 L for large professional operations. OP 9 = 9 L (ice cream lab, 35–45 L of juice/day). OP 14 = 14 L (medium dairy, medium organic juice production, 60–80 L/day). OP 18 = 18 L (large professionals, 80+ L/day). How to choose: small to medium food business (dairy with 8–12 cycles/day, 50–70 juice bottles/day) = OP 14 is ideal. When scaling up from the OP 9, the OP 14 is the natural next step.
