If any components of this unit are broken, do not operate properly, or for product returns, please
Phone: 1-800-814-4895 (Outside the U.S. 440-638-3131)
20365 Progress Drive, Strongsville, Ohio 44149
All Trademarks and Registered Trademarks are property of the respective companies.
ATTENTION!
contact Weston Products LLC
WestonProducts.com
SAVE THESE INSTRUCTIONS!
Refer to t hem o ften and u se th em to inst ruct other s.
Tomato
Press
MODEL NO. 67-1001-W
REV121310
Waste
Funnel
Roller Assembly
Roller
Fin
Roller
Assembly
Hopper
3
Handle
Hole
1
Base
Locking
Screen
Handle
Suction Cup
Foot
2
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in
accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,
the product shall be free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC
within 30 days from purchase date for the warranty to apply. Failure to send the completely lled out Warranty
Card, along with a copy of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services,
in either its original packaging or similar packaging affording an equal degree of protection. Damage due to
shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench
charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost
to the customer will be added to the repair invoice.
Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment
of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of
purchase. Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Weston Products LLC’s Customer Service at 1-800-814-4895 M-F
8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization
Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO
NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is
designed. The product must not have been previously altered, repaired, or serviced by anyone else other
than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The
product must not have been subjected to accident in transit or while in the customer’s possession, misused,
abused, or operated contrary to the instructions contained in the instruction manual. This includes failure
caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This
warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied,
including warranty merchantability and tness for a particular purpose, shall apply to this product. Under no
circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with
said product and Weston Products LLC neither assumes nor authorizes any representative or other person to
assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied
warranties are also limited to the one (1) year period of the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.
CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL
PURCHASE RECEIPT TO:
20365 Progress Drive, Strongsville, OH 44149
Weston Products LLC
WESTON WARRANTY INFORMATION
COMPONENT LIST
DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER
1 Handle N/A
2 Juice Chute N/A
3 Rubber O-Ring (3 (2 spare)) 67-0104
If any components of this unit are broken or the unit does not operate
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
properly, call Weston Products LLC Toll Free at
1-800-814-4895
-2-
WESTON WARRANTY CARD
SEND T HIS CA RD ALONG WITH A COPY OF Y OUR OR IGINAL PURCH ASE RE CEIPT TO:
WESTON WARRANTY, WESTO N PROD UCTS L LC, 20365 PROGRES S DRIV E, STR ONGSVI LLE, OH 44149
Customer Name: _________________________________
Address: _______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ____________________
E-Mail Address: _________________________________
Original Date of Purchase: ______/________/________
Product Model #: _________________________________
Serial # (if applicable): ______________________
-7-
FOOD SAFETY
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a
lot of attention lately, and with good reason. When meat is ground, the bacteria present
on the surface is mixed throughout the ground mixture. If this ground meat is not cooked
to at least 160oF to 165oF, bacteria will not be destroyed and there’s a good chance you
will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on
the inside, so they can be served more rare. Still, any beef cut should be cooked to an
internal temperature of at least 145oF (medium rare). The safe temperature for poultry
is 180oF and solid cuts of pork should be cooked to 160oF. Eggs should be thoroughly
cooked too. If you are making a meringue or other recipe that uses uncooked eggs, buy
specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2
days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator,
not on the counter.
When grilling or cooking raw meats or sh, make sure to place the cooked meat on a
clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash
the utensils used in grilling after the food is turned for the last time on the grill, as well as
spatulas and spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary
after you have touched raw meat or raw eggs. Not washing hands and surfaces while
cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with
soap and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40oF
and 140oF. Your refrigerator should be set to 40oF or below; your freezer should be 0oF or
below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes or hot plates
to keep food hot while serving. Use ice water baths to keep cold foods cold. Never let any
food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature is
90oF or above. When packing for a picnic, make sure the foods are already chilled when
they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold when
properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
GENERAL SAFETY RULES
WARNING!
1. Read all instructions before using
the Tomato Press .
2. DO NOT leave the Tomato Press
unattended. Close supervision is
necessary used near children. This
appliance is NOT to be used by children.
3. The use of attachments from other
manufactures is not recommended,
personal injury or damage to the
Tomato Press may result.
4. DO NOT put your ngers or hands
into Tomato Press, serious injury may
result.
5. Thoroughly clean all parts that will
come into contact with food before
you use the Tomato Press for the rst
time. The Tomato Press is top-rack
dishwasher safe.
6. Check for damaged parts before
using the Tomato Press. Ensure that
all parts are working correctly.
7. The manufacturer declines any
responsibility in case of improper use of
this product.
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT.
YOUR SAFETY IS MOST IMPORTANT! FAILURE TO
COMPLY WITH PROCEDURES AND SAFE GUARDS
MAY RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL SAFETY IS
YOUR RESPONSIBILITY!
8. This product is not intended for
commercial use. Commercial use will
void the warranty.
9. DO NOT use ngers to scrape
material away from the screen. Gently
use a rubber spatula or wooden spoon.
10. WEAR EYE PROTECTION!
Wear safety glasses. Everyday eye
glasses are NOT safety glasses.
Safety Glasses conform to ANSI Z87.1
requirements. NOTE: Approved safety
glasses have “Z87” printed or stamped
on them.
11. DO NOT use the Tomato Press
while under the inuence of drugs,
medications or alcohol.
12. TIE BACK loose hair and clothing,
and roll up long sleeves before operating
the strainer. REMOVE ties, rings,
watches, bracelets or other jewelry
before operating the Tomato Press.
13. Keep ngers clear of the Roller
Assembly and Screen at all times.
NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during eld dressing. Venison is often held
at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions or
information on meat and food safety.
-6-
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
-3-
CLEANING INSTRUCTIONS
Before using the Tomato Press for the rst time,
and after every use, the unit must be completely
disassembled and cleaned with hot, soapy water. Rinse
with clear. Dry immediately. The Tomato Press is top-
rack dishwasher safe.
For hard to reach areas, we recommend using a soft
bristle brush.
For cleaning the Screen, it is highly recommended to
wear heavy, sturdy gloves, such as Kevlar Cut Resistant
Gloves; failure to do so may cause personal injury.
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended
whenever handling the
Screen assembly!
ASSEMBLY INSTRUCTIONS
To assemble the Tomato Press, please follow these simple steps:
1. Dampen the rubber Suction Cup on the Base and press it onto a smooth,
level working surface. NOTE: When positioning, make sure the Suction Cup
Locking Arm is in the raised position.
2. Hold the Base and push the Suction Cup Locking Arm to the down position.
3. Install the Roller Assembly into the Base. Make sure the threaded portion
lines up with the Handle Hole.
4. Insert the Handle, with the O-Ring installed onto the shaft, into the Handle
Hole and turn the Handle clockwise to secure it to the Roller Assembly.
5. Attach the Juice Chute to the Body by positioning the tab on the Juice Chute
into the notch in the Body under the Screen.
DISASSEMBLY INSTRUCTIONS
To disassemble the Tomato Press, please follow the simple steps listed below:
1. Remove the Juice Chute by gently pulling it straight out from the Base.
2. Remove the Handle, by turning it counter-clockwise until it un-threads from the
Roller Assembly.
3. Reach into the Hopper to remove the
Roller Assembly. NOTE: DO NOT reach
into the Hopper UNLESS the Handle has
been REMOVED! Failure to follow this
warning may cause severe injury!
4. While holding the Roller Assembly,
pinch the Roller Fins and slide them out of
the channel. This will also release the Cap,
allowing the Roller Fins and Spring to be
removed from the housing.
5. Disassemble the Roller Fins and Spring.
6. The Tomato Press is now completely disassembled and ready to be cleaned.
Roller Assembly
Cap
Spring
Roller Fin
6. Once assembly is complete, try to move Tomato Press. If there is any
movement, repeat steps 1 and 2.
7. Tomato Press is now ready for use.
RECIPES
NOTE: The Tomato Press works great with soft fruits and vegetables. Firm or hard
fruits and vegetable will need to be cooked to soften prior to straining.
ITALIAN TOMATO SAUCE___________________________________________
2 lb plum tomatoes 1/2 cup extra-virgin olive oil 1/4 cup chopped white onions
1/4 cup nely chopped celery 1 tsp sugar 1 Tbsp ne sea salt
• Core and quarter the tomatoes, then run them through Tomato Press to yield fresh tomato puree.
• Heat the olive oil over a medium heat in a large pan.
• Add the onions and celery and sauté until tender, do not overly brown.
• Add the rest of the ingredients.
• Bring mixture to a boil, reduce heat and simmer.
• Stir occasionally.
• Simmer until sauce has thickened, 15 to 20 minutes.
QUICK APPLESAUCE________________________________________________
3 Tbsp butter 6 Macintosh apples 1/4 cup sugar
1 tsp cinnamon 1/2 tsp nutmeg 4 Tbsp water
• Steam apples in a covered pot for approximately 15 minutes or until soft.
• Allow apples to cool.
• Core and quarter the apples then run them through Tomato Press
• Mix the remainder of the ingredients with the apple puree and chill.
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