[masticating vs centrifugal juicer]Comparing the juicer and distinguishing the slow juicer from a regular juicer, it looks like a slow juicer is different from a regular juicer, showing that each one has its advantages and disadvantages.
There are 3 main types of juicer, including centrifugal juicer, slow juicer and dual shaft juicer, each with a different price and different juice presses.
Centrifugal juicer
Centrifugal juicer is a popular line of presses on the market for a long time. The machine uses a round tray with many small sharp blades to grind the fruit, when the wheel rotates at high speed, it will separate the water from the pulp by centrifugal force, the mesh of the tray will retain the residue and push it to the pulp container, while the separated water will follow another path to the container.
Centrifugal juicer is best used with hard, thick fruits and vegetables, such as apples and carrots, pumpkin. Generally, centrifugal juicers are not very effective when used to juicing vegetables, but with soft and juicy fruits the juicer does not run out of water. If the juicer has not run out of the water, you can remove the pulp and return it to the machine to remove some more water, as shown in the video above.
Because of the strong centrifugal force needed to separate the water, the centrifugal juicer has a very high speed, can reach up to 2400 rpm, so it is also known as a fast juicer. The characteristic of centrifugal juicers is the noise, the machine is quite loud, the cheap machines are also shaken when pressed hard fruit. Due to the high speed, the machine will generate heat, theoretically, this heat causes the loss of nutrients in the juice, thus also creating more bubbles and making them tasteless fresh than the other types. The juice is made by a slow pressing machine. Juices made from a centrifugal juicer are also separated from the water much faster than the slow juicer.
The machine is also easy to assemble and clean, the price is usually quite cheap, the least expensive models are only a few hundred Dollar, the high-end models usually cost between $ 200 and $ 300.
Masticating juicer
A slow speed juicer has been around for a few years now, and it's getting more and more diverse. The machine uses a spiral shaft, which resembles a drill but is wider, when the shaft rotates (masticate) fruits and vegetables, squeezes water out of the residue, and also uses a strainer to retain the residue and push water through the net, then move the residue and water out of two separate paths.
Because of a much slower rotation speed than a centrifugal juicer, only about 30 - 90 rpm, the machine is called a slow juicer, because there is a pressing shaft, so it is also called a single shaft press.
Centrifugal juicers usually do not produce vegetables and have limited effectiveness on succulent fruits, but slow presses produce vegetables, tubers, fruits, and seeds and can process some other foods, juicing berries very good. High-quality juice: concentrated, fresh juice, has very little foam in it and can hold for quite a long time without water splitting. Because the juicer is very slow, it does not generate heat to destroy enzymes and antioxidants in the juice.
Although it is called a slow press to compare the rotation speed with a centrifugal press, it does not mean that you will have to wait long for a glass of juice. The pressing time is only about 1.5 to 2 times longer than the centrifuge for the same amount of fruit.
Slow speed juicer comes in 2 types, horizontal and vertical, of which the most popular type on the market today is the vertical axis. The horizontal axis machine is slightly slower than the vertical one, and the juicer and hardware are better than the vertical one, but the feeding tube is usually smaller so it takes longer to cut the material. In addition, mainly vertical machines in Vietnam, horizontal axis machines are rarely seen.
Twin Gear Juicer, The Triturating Juicer
Dual shaft presses are currently not popular in Vietnam, but are available around the world, usually for those who specialize in juices and vegetable juices because this is the line for the amount of juice, especially good green vegetables. and keep the highest nutrition (for a maximum of 72 hours to keep cold).
The machine has two screws assembled very close to each other and in contact with each other by matching gears. When the fruit is put into the machine, these two shafts rotate the gears and crush the ingredients into very small particles and separate the juice, leaving the residue very dry. It is especially effective for juicing water from both green vegetables and hard ingredients like carrots and pumpkin. However, double shaft machines are not the best candidates for soft and juicy fruits.
With dual-shaft presses, the pressing process is slightly higher in speed than the single-shaft press machine (i.e. the slow-press machine mentioned above), so this is also considered as a kind of a slow-pressure press line. The machine is also often called a cold press because it only uses a crushing force to squeeze it, does not heat the food, makes the juice very stable and nutrient-dense, and can survive for a long time without being metamorphosis.
COMMENTS