Page 20 - Grapevine Jan-Feb 2020

In The Winery Around The Vineyard • March - April 2011
Walls: The walls on the crush pad should be
durable and reasonably easy to clean. Concrete,
cinderblock, tile or other physically strong mate-
rials should be considered for at least the first 40
inches of height of the walls. These are reasonably
cleaned and very durable to resist bumping from
pallet jacks, forklifts, tractors and other heavy
items. Above the 40 inches, if the masonry is not
extended, perhaps look at an easily cleaned attrac-
tive and durable surface such a metal or vinyl siding ease and then make sure vineyard tractors and
materials.
Flooring Surface: Mentioned earlier but worth
re-emphasizing. Make sure the surface of the
flooring will handle all predicted vehicles, such as
pallet jacks and forklifts, in terms of its thickness
and PSI ratings. Also make sure the surface has
enough aggregate finish to avoid slipping of foot
and vehicle traffic.
Mirrors: An easy tool to implement, and rarely
considered, if certain areas are difficult for forklift
and machinery operators to see. Try and locate
a mirror placement that will allow sight to that
area. This could be in, near and around door ways.
Another area nice for mirrors is above any equip-
ment that has high hoppers filled by forklift. This
will allow the operator to remain on the forklift,
yet, be able to see inside the hopper to know all
the fruit has moved through the hopper before
adding more or closing a press door for example.
Catwalks: Study your crush pad operation to
determine if you need catwalks to service, operate
and clean certain machinery. Can these catwalks
have dual purpose by allowing winery production
staff access the catwalk while also allowing tour
guides to accompany tour traffic through the same
area? This can be a great marketing tool as well
as a great working tool. Some wineries have suc-
cessfully placed their hopper to the press along a
catwalk so winery workers may rinse and clean that knows locality regulations to see if this is an option
hopper carefully from that catwalk location. The
same area can be used for customer tours.
Crush Pad Access Into Building: Many win-
eries opt for a lay out that gives access to the
tank room from the crush pad. Often this is the
first place the juices or must will go so that layout
makes logical sense. Try and have easy access to
the lab, also, so winemakers can easily assess the
fruit and corrections, if desired, can be made quick- pieces of equipment come with short flexible elec-
ly and easily.
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Crush Pad Access from Outside: Makes sure
to plan for forklift, pallet jack, truck, tractor trailer
and drive on traffic by way of tractor and wagon.
Most designs have at least two tractor trailer load-
ing dock stations so one may park a refer semi on
the premise to chill fruit as needed. Another dock
may be used to receive fruit or other items by
way of tractor trailer. If possible include a height
to load a box truck or pick up with some relative
wagons may drive on the crush pad for delivery
and perhaps pomace removal from the crush pad.
Many smart winery setups elevate their presses
high enough in the air so that pomace may be
dumped directly into a wagon or manure spreader
to remove that pomace quickly and efficiently with
little shoveling. Think this through when deciding
on placement of the equipment.
Building Door Access Placement: Make sure
to have at least one people door, with glass panes
, and one larger overhead door, with see though/
drive through plastic strip doors added. The over-
head door is usually where large tanks are brought
in and out of the winery. New glass shipments,
if arriving at this loading dock will need to have
access to the building and this door is often the
door of choice due to its proximity to the loading
dock.
Thresholds: Make sure to design most of the
crush pad, as well as the complete winery build-
ing, with minimal raised thresholds in doorways or
between floors so as to allow for easy movements
of items by way of pallet jack, forklift, dolly etc.
Vineyard Safety Assistance: If your winery
has vineyard operations on the property or close
by, review if one may place the potentially required
outdoor chemical safety shower on the crush pad
in case of emergency. Check with someone who
at reasonable savings. In many cases this same
shower may be enough for the winery lab and pro-
duction needs.
Non-Stationary Equipment: If your winery
has movable equipment make sure to place elec-
tric outlets appropriately to service these pieces
of equipment. Plan to be able to crush reds and
to press whites simultaneously if possible. Many
tric cords to them so take a proactive step, before
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