I've been using a small basket type wine press for wine and cider for years, and am ready for an upgrade. Basically I'd like a bigger unit and one that doesn't have the metal screw going down the center. Will probably go with a used bladder press if I can find one. I sometimes press wine grapes, so being able to do both is a plus for me.
I thought about making a rack and cloth press, but building the stack of apple "cakes" and then cleaning all the pressing cloths just looks too time consuming for me. I can get local apples really cheap and have a bunch of trees of my own, so I'm not really worried about yield, I want to get it done with as little hassle as possible.
My grinder is a slightly modified electric wood chipper/shredder meant for small tree limbs and other garden debris. Harbor freight sells a similar machine for $135:
https://www.harborfreight.com/14-amp-1-12-in-capacity-chipper-shredder-69293.html
It works ok and makes a pretty good pulp.
I'd like to get the German apple grinder that costs $1,000, (on sale for $850 right now), but can't justify the cost:
https://www.morebeer.com/products/speidel-motorized-apple-pear-crusher.html
If I was just starting out with cider, I'd go with the garbage disposer apple crusher and 5 gallon bucket with holes/ car jack press. Start off cheap, see if you like it and keep your eyes open for a used wine press.
One things that helps juice extraction for me is to grind up the apples, put the pulp in 5 gallon buckets, snap the lid on and press 24 hours later. Cleaning up all the cider making gear is somewhat of a chore, so I like to grind and clean up all that mess one afternoon then press the next day after work.
Another trick is after the first run, put the pulp back in the buckets and add 1 gallon of water, put the lid on and let it sit overnight. I usually get another 2.5 gallons of 1.050 cider out from the second run but it has less color and flavor than the first run. I use the second run cider to brew an apple ale or Graff or add honey to bring the gravity up to 1.070-1.080 and it makes a pretty good Ciser, or I've freeze concentrated it , fermented with raisins and add Jack Daniels wood Chips.