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So whats up with that slow speed, cold press, masticating Juicer?

Posted by Jonathan Juicer on

The world is a confusing place...

It's true, we have so much noise out there from overworked marketing people that it can be very confusing as a consumer to even work out the basics. Take juicers for example, we get people asking for slow mastication press cold speed juicers (not quite) but you get the picture. There are so many terms people often get confused so we thought we would talk about the different kinds of product on the market as after all, our aim is to make this an easy process for you.

The fundamentals:

There are essentially the following products for domestic use, and we will cover the different aliases further on:

  • The Centrifugal juicer
  • The Masticating juicer
  • The Triturating juicer

So that's it, three types... how can that be confusing I hear you ask? Well that's where the hype comes in to play. Lets just break it down a little further and throw in a few pictures to assist. Now please note this is not a history lesson, we are just trying to highlight the different common juicers of today.

The Centrifugal juicer:

Fast Juicer          Fast juicer blades (teeth)

This is the 'original' juicer if you like, its been around for a long time, the description from wiki on this read as follow:

"A centrifugal juicer cuts up the fruit or vegetable with a flat cutting blade. It then spins the produce at a high speed to separate the juice from the pulp."

They are known by the following terms:

  • Centrifugal Juicer
  • Fast Juicer
  • or the technical term, the one that goes Neeeeeer Neeeeer

These machines typically run at fast as 12,000 rpm and the cutting process generates heat and damages the produce at a cellular level. They are not very expensive to buy but don't produce as much juice as other juicers. When we talk to people about this they often neglect to consider that the juicer is the smaller investment in their health. Day after day and week after week we put precious produce through our machines, it becomes important if one machine produces a lower juice extraction than another machine, this will cost you more in the long run. 

The other consideration here is the quality of the juice produced, this is a common image that is used to highlight the issue discussed above related to speed and heat:

But as you can see, the juice will separate from the centrifugal process. Another misconception in this graphic is that juice will not separate if you use a slow juicer (cold press) most juices are made of more than one type of produce, i.e. you may juice apple and carrot, in this case if they have a different consistency they will separate no matter what machine you have used. But what is not explained about the image above is that a juice of the same type should not. 

The Masticating juicer:

These are known as single auger juicers as seen in the image above, these juicers that have been gaining in popularity for the past 10 years plus, for many reasons but most importantly the slow speed and gentle way the juice is extracted from the fibre. Again lets see what wiki has to say about these:

"A masticating juicer uses a single auger to compact and crush produce into smaller sections before squeezing out its juice along a static screen while the pulp is expelled through a separate outlet."

Now there are two types of these juicers which fundamentally work on the same principle. Horizontal and Vertical.

Horizontal JuicerVertical Juicer

There are pros and cons with both of these machines, but they are both good at extraction of juice and both gentle on the produce. We feel the vertical juicers offer a nice balance of effective all round juicing along with convenience. They are easy to clean, take up a small footprint on the bench top and do a good job of most produce, they do good with leafy green and fruit and are a good all-rounder. The horizontal juicer may be a little better at leafy greens as there is less room to move but not so good for fruit, takes up more bench space and can be more complex to clean. On the other hand the vertical juicers are very easy to clean and can take only between 3 - 5 minutes to clean. You may have noticed that we only carry the Vertical Slow Juicers and this is based on our research on what will do a good job but be easy to maintain and still produce good results. Other graphics that are used to promote the benefits of a Slow Juicer go along the line of these examples:


As you can see both of these images are compelling when you consider the benefits of gaining more nutrients and more juice so the cold pressed (slow juicer) seems to have a lot of proof that they are better in the long term. We think so anyway.

The Triturating juicer:

wiki has a very simple line about these juicers:

"Triturating juicers have twin augers to crush and press produce."

Ok, twin augers, lets go straight to the image:

So basically where the single auger (masticating juicer) presses the produce between the auger and the screen to extract the juice, the triturating juicer presses the juice between two gears. These are the best for leafy greens, even a flat leaf would get pressed in those gears, but are much harder to clean and assemble with lots of parts and they have to be re-assembled 100% correctly or the machine may break.

We hope this information helps your understanding of the products in the market and makes your buying decision easier. If you have any question or would like to discuss any option you are considering, please feel free to contact us any time. You can use our contact us page to email us here.

Juice and Blend
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