Garlic press Zyliss Susi 3 Aluminium Red with stainless steel components

The Zyliss Susi 3 Garlic Press in red aluminium with stainless steel components is a handheld kitchen tool designed to crush garlic cloves quickly and efficiently. Its aluminium body provides a lightweight but sturdy frame while the stainless steel working parts resist corrosion and maintain hygiene. The design focuses on straightforward operation, easy cleaning and consistent results when preparing fresh garlic for cooking.

Advantages

The combination of an aluminium handle and stainless steel pressing components ensures durability and reliable performance. The ergonomic shape fits comfortably in the hand to reduce effort when pressing cloves. The stainless steel contact surfaces are easier to rinse clean and less prone to retaining odours compared with softer materials. The compact size makes it convenient to store in a kitchen drawer.

Suitable for

• Crushing fresh garlic cloves for sauces, dressings and marinades
• Preparing garlic for sautéing, roasting and baking
• Small-batch cooking and daily meal preparation
• Use in home kitchens where quick, consistent garlic preparation is needed

Key specifications

• Material: aluminium body with stainless steel pressing components
• Type: handheld garlic press
• Finish: red-coloured aluminium exterior
• Operation: manual, lever-action press
• Cleaning: rinsable under running water; compatible with hand washing
• Storage: compact, drawer-friendly dimensions

How to use

Place a peeled or unpeeled garlic clove inside the pressing chamber, close the handles and squeeze the lever until the garlic is crushed through the perforations. If the clove is large, halve it for easier pressing. After use, open the chamber and remove any remaining skin or fibres. Rinse the stainless steel components and aluminium body under warm running water to remove residue; use a small brush to clean the holes if necessary. Dry thoroughly before storing to preserve the finish.

Usage recommendations

For best results, use fresh, firm garlic cloves and avoid pressing very soft or aged cloves. To minimise odour transfer to hands, keep skins on when possible and wash hands with soap after handling. Regular cleaning after each use prevents food buildup in the perforations and maintains hygiene.