Here's another possibility:
Vacuum press:
The sliding piston assembly is then installed. The vacuum pump evacuates the carboy (or other vacuum capable vessel) and applies a vacuum under the false bottom of the WineEasy™ fermentor. This causes atmospheric pressure to push down on the sliding piston, pressing the pomace to the ideal maximum pressure of 14 PSI to avoid hard-press conditions.
Because all of this is done without transferring the pomace to a press — and in a completely closed, air-tight system — oxidation, contamination, and mess are virtually eliminated.
Cleanup is as easy as scooping out the dry pomace into a container and washing out the high-polish stainless steel fermentor.
Or how about:
Electric Hydralic Press
Constructed completely in steel. Equiped by an electric control board with the pressure gauge at microcontacts, can be adjusted from 0-350 atm for an automatical crushing. Facility of loading and unloading by one or more trolleys extractable, complete by cages. Piston: rectified, chromium-plated, autolubrificated. Engine single-phase or three-phase.
The way I would use this one is to place hot water in bucket, place the kava in a strainer bag, then put that in bucket with water. Then program the press to continuously cycle up and down for the desired time. Then drain or pump the grog out the bottom of the bucket. That way you get agitation, heat, and straining with multiple washes.