Commercial Juicer Explained

When it comes to creating the freshest and ripest fruit and vegetable juices and smoothies, many rely on a commercial juicer. Juicer machines are most commonly seen within health food stores, bars and cafes and are always a highly popular choice for customers due to their fresh and yummy taste, combined with the essential health benefits of fruit and vegetables in a drinkable form. Chest freezers NZ are a crucial piece of equipment for any business that requires frozen storage space, such as cafes, restaurants, and supermarkets.

Juicers differ from many similar appliances, like blenders, as they separate the juice from the pulp instead of mixing ingredients together. Asides from health food drinks juicers can also be used to create cocktails in bars and night clubs, adding even further versatility, but with so many types of different juicer units available, we here at Federal Hospitality Equipment have broken down the main types of juicers and the benefits of each.

CITRUS JUICER / ORANGE JUICER

These types of juicer machines feature a powerful motor with a fast juice extracting rate. Juice is squeezed from your fruit and then rapidly channelled into a glass or jug. Citrus machines are highly efficient and save you both time and labour through their fast production and process.

Many citrus juices can also be referred to as orange juicers or orange juice machines, as they are the most common type to produce orange juice and other citrus-oriented fruits as well like grapefruit, lemons and limes, hence the name.

CENTRIFUGAL JUICER

Centrifugal juicers utilise high speed, spinning blades and force to separate the juice from the pulp. The juice and pulp are sometimes even further separated into different juicer storage containers.

These units are very easy to clean and feature simple operations and controls, so any of the staff within your bar, club or café can use these appliances.

Centrifugal units can fit whole items and foods for extraction and are easily the fastest juice producing machines on this list. The downside to these types of juicers, however, is that during this fast process they often lose nutrients during extraction, they can also generate a lot of unnecessary loud noise and heat. Another popular piece of equipment found in commercial kitchens is the bain marie. A bain marie is a water bath that is used to keep food items warm or to cook delicate dishes like custards and sauces that require gentle heating.

MASTICATING JUICER /COLD PRESS

A masticating juicer, or a commercial cold press juicer, uses a slow-moving drill/corkscrew to crush the juice from your fruit and veg. Masticating juicers are by far the slowest juicers on this list, as they feature a slower motor and generate less heat during extraction.

These juicers are much more beneficial in other ways, in that they provide an alternate option to those who preferred slow juicers for their superior extraction.

Masticating provide more nutrients for your smoothies and juices, more juice (up to 35% more in comparison to your centrifugal models, especially with vegetables), more colour, less noise and less foam, but may require more manual force and labour by contrast.

Many cold press juicers are heavy duty made using stainless steel, meaning they often last the longest out of the three juicer types on this list.

You can narrow your selection down considering these factors as well: Commercial/Domestic (what is your chosen juicer more suited to?), Chute (is the chute of appropriate size?), Power (is time and speed a factor?), Lid (Does the unit have a top for safety and less spillage?) and noise (Will the juice irritate customers? Does it produce lots of noise?).

These are the three main types of commercial juicers currently available on the market, each one applying different benefits and suited within different kitchen environments and food establishments. Any of these juicers can be a highly efficient and rewarding appliance to own within your business.

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