It will really depend on the type of fruit as to the yield per pound, and it varies from one harvest to the next, cultivar, water content of fruit, etc. No one way answer. Some fruits are great at 100%, others may need diluting/blending. Layers of cheesecloth works for pulp, but I think you really want to invest jn med and fine mesh straining bag, some use paint strainers, because you have borhersome miniscule seeds that you may not want for an extended period of time--strawberries, blackberries, raspberries, etc. Many fruits are used without a press. For that matter you can use one bucket that fits inside another as a press, with holes in the lower bucket. Always a way.
Most fruit does well if you are able to freeze, thaw, ferment--this breaks down cell walls and typically increases juice yield. Many fruits break down by way of ferment. Have you ever macerated fruit, just covered with sugar and seen how it breaks down? Similar thing.
Are there certain fruits you are interested in? Apples/pears--grind, bananas--steep or go directly into ferment.
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