Yes, my friend has one and he asked me to make chokecherry wine out of his resulting chokecherry juice. He loves it.
I'm not a fan. I think the juice has a bit of a "cooked fruit" taste. Think apple pie apples, instead of a fresh apple. Cooked fruit tastes totally different than the raw version.
I'm not using it for any of my wines at all, and he asked me to show him how to make his own wine so I haven't sampled any more of his juices.
I'd prefer just freezing the pears (wash first) and then putting them in a mesh bag and fermenting on them that way. After 5 days, remove them and squeeze, squeeze, squeeze the bag to "press" them.
I don't have a press, and I did 83 pounds of crabapples like that last fall! I also do chokecherries, apples, blackberries, etc- whatever you can think of- that way.
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