Press question

Does anyone here use a fairly large press that only has one door? I am looking at a 200 hectoliter press, but it only has one door. This concerns me regarding the ease of emptying the press.

That’s what I’m used to at various wineries. Just let it rotate with the hatch open and most comes out. What’s left is easy to scoop out.

Have you done this with macros, or just conveyors?

Just with a macro under it.

Fantastic info, thanks!