What’s The Difference Between Cheap And Expensive Juicers? from freeamfva's blog

What’s The Difference Between Cheap And Expensive Juicers?

A cold-pressed green juice from a hip juice shop can set you back $10, but buying a juicer can cost hundreds. Most juicers range in price from $50 to more than $500, and like blenders, you get what you pay for.To get more news about Industrial Juice Extractor, you can visit hl-juicer.com official website.

That doesn’t mean you absolutely need to buy the most expensive option on the market, though. Your needs (including budget) and plans for your juicer are important factors in determining which juicer is best for you. If you’re interested in buying a juicer, here’s what you need to know.For juicers, the main factor impacting price is how it extracts juice. Centrifugal juicers are the cheapest. Masticating juicers are more expensive. And true cold-press juicers, mostly reserved for commercial use, are the most expensive.

Centrifugal juicers have a flat spinning blade that you push fruits and vegetables through. From there, it uses centrifugal force to push the juice through a strainer and separate it from the pulp.Masticating juicers have an auger (a screw-shaped press) that slowly rotates and squeezes out the juice. “Masticate means to chew and that’s generally what it’s doing,” said Chase Brightwell, assistant editor at America’s Test Kitchen Reviews. “Instead of relying on centrifugal force, a masticating juicer relies on the force of its motor to push food up against the filter.”

These types of juicers are sometimes called cold-press, but true cold-press juicers grind produce into a chunky salsa-like consistency before squeezing it between two metal plates using thousands of pounds of pressure.

A true cold-press juicer will easily set you back a few thousand dollars. Khoran Horn, CEO of VIII XII Hospitality, chef-founder of Stripp’d Juice and chef-owner of Guardhouse Cafe, told HuffPost that the hydraulic cold-press juicer at his business costs a cool $27,000.

“Centrifugal juicers are generally less expensive because their technology requires less finesse and it’s easier to get right,” Brightwell said. “They’re like a food processor with a spinning basket.”

From his research and tests of nine electric juicers, Brightwell found that in general, there’s more innovation in masticating juicers, particularly from big companies like Omega, Kuvings and Tribest. “These famous juicing companies put a lot of time and energy throughout decades trying to optimize their designs, and I think that’s why the price tag on masticating juicers is a little bit higher,” he said.Centrifugal juicers are less expensive, and they make juices quickly. The produce passes through the juicer faster than in their masticating counterparts, and they often have larger feed chutes. This means you can throw in whole apples and lemons, and not have to spend extra time chopping.

While speed will get you out the door faster, it has drawbacks. Because centrifugal juicers are fast, “the juice is more likely to oxidize and heat up more easily,” said Olivia Roszkowski, chef-instructor at the Institute of Culinary Education.

It’s important to skim off any foam and to consume juices made from a centrifugal juicer as soon as possible because the fast-spinning blade introduces oxygen into the juice, which can degrade the quality faster, Roszkowski noted. Centrifugal juicers work great for semifirm produce like apples, beets and celery, but they’re not as great for leafy greens and grasses.

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