I'm considering purchasing a membrane pneumatic press. Can anyone spare some thoughts on getting an open-tank version vs a closed-tank version?

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      Each type of pneumatic, or "bladder" press has a tank which is perforated on one side. The other side is where the uninflated membrane resides while in the deflated position. Closed presses have a second tank surrounding the first. Some have juice channels inside the tank designed to increase yield and decrease solids while pressing.    
    Closed style presses are for people who are trying to decrease oxidation of juice or wine. They have more parts and are harder to clean.
     Open- style, pneumatic membrane presses are easy to clean, less expensive, and work very well when enzymes and tannin are used on the crushpad to produce good yields, which precludes the need to over- press and avoids many potential complications while preserving the potential for stable color and good aromatics. 
       As the old tailor once said, "If a man wants a brown suit, sell him a brown suit". We sell both types of presses. The choice is yours. 
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Choosing between a closed and open membrane pneumatic press is a matter of balancing your particular needs as a winery with the inherent advantages and disadvantages of each type.  While there are a number of differences, the three primary differences are: oxidation risk, production time, and upkeep.

A closed membrane press is generally easier to clean and there is less risk of oxidation.  Further, the closed design allows for mash standing in the tank itself without juice runoff.

An open membrane press may be more difficult to clean and does increase the risk of oxidation, but the design forces free run juice to be expelled through the perforated membrane.  This juice runoff allows for a greater quantity of grapes to fill the tank, and thus, for improved production.
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