Blown away actually. It made my job of getting syrup into the bottling tank much easier since I was pumping it instead of pouring pails. All I had to do was ensure the right density was coming out of the pan and it pretty much did the rest. It did about 45-55 gallons before needing the cake plates emptied and the papers changed, which takes about 8 or 10 minutes.
After seeing that it was full (pressure gauge) I sucked a gallon of hot distilled water through the press and when I took it apart the cakes and filters were hardly even sticky. So not only is it much faster, but it's better at getting all the syrup into bottles instead of stuck in a filter or mixed with sugar sand.
We bottled 147 gallons in two afternoons. With cone filters it would have taken us four. And the syrup looks great in the bottles. I'll have to take a picture tomorrow, but it's true what they say, after it goes through the press it really sparkles.