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Crushes garlic cloves with or without skins into even mince using a heavyweight aluminium hopper and plunger
The Ghidini 1968 press crushes whole cloves into a consistent mince within seconds, whether the skin is left on or removed. Its hopper holds several cloves at once and the single-hand squeeze action keeps preparation fast and tidy. Strong odours stay off the fingers, making it practical for everyday seasoning tasks.
This unit is not dishwasher safe and must be cleaned in warm, soapy water after each use. The aluminium body can react with harsh detergents, so avoid abrasive pads or strong chemicals. Verify that a hand-wash routine fits your kitchen workflow before ordering.
Heavyweight aluminium construction resists deformation during repeated pressing sessions and the hinge action remains consistent over time. The hopper design traps skins inside, so the mechanism does not clog even when processing multiple batches consecutively. Hand washing between uses restores it to ready condition instantly.
| Brand | KitchenAid |
|---|---|
| Name | Ghidini's Italian Garlic Press HIC Kitchen |
| Model | 1968 |
| Care Instructions | false, Aluminum |
| Collection | Ghidini's Italian Garlic Press, HIC Kitchen |
| Dishwasher Safe | False |
| Selling Unit | unit, 1 |
| Part Number | 1968 |
| Features | Ghidini's Italian Garlic Press, Aluminum, false |
| Set Includes | Ghidini's Italian Garlic Press, 1 |
| Material | Aluminum |
| Quantity | 1-Piece |
| Blade Length | 6" |
| Handle | Aluminum |
| Height | 6 L x 1.5 W x 1.25 H inches |
| Width | 1.25 inches |
| Depth | 6 L x 1.5 W x 1.25 H inches |
| Weight | 0.1 pounds |
| Ergonomic | Ghidini's Italian Garlic Press |
| Handle Material | Aluminum |
The box contains the single aluminium garlic press, model 1968, and nothing else; no peelers, cleaners or storage cases are included.
Model 1968 is offered only in the 6" x 1.25" heavyweight aluminium version shown; no alternative capacities, colours or handle materials are listed.
The hopper holds several cloves at once and the plunger crushes them into a consistent mince in seconds, with skins left behind inside the chamber.
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