9 Better juice (2025): centrifugal, slow, chewing

Most juices of all purposes are located in one of two types. Central Escape juices or slow juices also known as “cold press”.

A Central Escopper juice It provides speed and a lot of strength. In essence, it works a little like a blender with an additional network screen to separate the juice from the pulp. The fast fruit code slips, produces and grinds it on a network screen, and is often quickly thousands of revolutions per minute. All that passes through the network is juice.

The strength and speed that means centrifugal juice is often in the treatment of roots, pineapple, and other most difficult or dense products that may be slow to put pressure. The most soft fruits like berries or leafy vegetables will not work well here, providing less juice returns or even clogging of the network screens. Centrifuge’s juice also tends to produce technical juice, given high incitement. However, the rotation quickly makes it fast.

A Chew– It is called the times called “slow” or “cold” juice – the latest trend in the old juice and technology. Basically, slow juice works on the same principle as the old apple juice mill, slowing “chewing” and pressing the fruit at a much lower rate, which some believe fruits and vegetables to less than stress and heat, thus maintaining more basic character.

More exciting, slow juice tends to a net yield of higher juice and waste less than centrifugal juices and more effective in particular on leafy vegetables, soft fruits, and berries. It also adds less butter and ventilator to the resulting juice and produce more Tusin results.

The juices are loaded once in a horizontal and giving mill, which took some effort and asked you to come to the juice during the entire process. Recently, the appearance of the vertical zawasir juice from South Korea has changed all of this – with the large voltage that one can carry, ignore, and move away from the juice’s work. The majority of the juice that we included in our guide, and all our best choices, are now slow, decorated juice.

We have also included classicism Citrus For orange, lemon and lemon drinks. These devices are very simple and most like each other, regardless of style and work environment. Basically, you press half of the citrus fruit on the dilled dome of the Reamer and operate the device. Reamer will rotate until the juice is made.

The juice can be mixed and central, of course, unpleasant citrus fruits – and the added enthusiasm is very delicious in lemon juice and lemon. (In fact, this is my preference.) The easiest way to orange juice will always be half and pressure it against the hidden dome of citrus juice.