▁stage ▁is ▁to ▁sh red ▁or ▁compress ▁the ▁f ruits ▁or ▁veget ables ▁into ▁a ▁pul p . ▁In ▁industrial ▁production , ▁the ▁sh red ding ▁process ▁uses ▁a ▁steel ▁rot ating ▁disc . ▁Produ ce ▁is ▁loaded ▁into ▁a ▁large ▁ho pper ▁feed ing ▁t ube ▁and ▁typically ▁falls ▁into ▁a ▁filter ▁bag . ▁The ▁second ▁process ▁is ▁the ▁hyd ra ul ic ▁press ; ▁this ▁ex poses ▁the ▁sh red ded ▁produce ▁to ▁extreme ▁press ures ▁between ▁two ▁pl ates . ▁The ▁pressure ▁causes ▁the ▁ju ice ▁and ▁water ▁content ▁from ▁the ▁produce ▁to ▁d rip ▁into ▁a ▁collection ▁t ray ▁below , ▁leaving ▁behind ▁the ▁fib re ▁content ▁in ▁the ▁filter ▁bag . ▁The ▁pom ace ▁left ▁behind ▁is ▁generally ▁comp ost ed , ▁rec yc led ▁in ▁food ▁products ▁or ▁disc arded . ▁ ▁The ▁industry ▁standard ▁hyd ra ul ic ▁cold - press ▁technology ▁with ▁vertical ▁pressing ▁layers ▁was ▁invent ed ▁by ▁D ale ▁E . ▁W ett lau fer ▁in ▁ 1 9 8 3 . ▁Vert ical ▁press ▁layers ▁with ▁open - top ▁cloth ▁b ags ▁allow ▁for ▁faster ▁loading ▁and ▁empty ing ▁of ▁the ▁press , ▁compared ▁to ▁the ▁classic ▁ra ck - and - cl oth ▁method ▁which ▁involved ▁wrapping ▁layers ▁of ▁ground ▁fruit ▁in ▁cloth . ▁ ▁After ▁extract ing ▁ju ice ▁from ▁ ▁f ruits ▁and ▁veget ables , ▁the ▁ju ice ▁may ▁be ▁consum ed ▁raw , ▁or ▁the ▁manufact urer ▁may ▁choose ▁to ▁put ▁the ▁ju ice ▁through ▁a ▁pres