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Centrifugal Juicer or Slow Juicer?

 

Slow juicer

Slow juicer

Centrifugal juicer

Centrifugal juicer


Speed of juice extraction from cells

Juicer with a low speed, only 82 rotations per minute High speed, varying from 1000 to 36000 rotations per minute

Speed effect

Absolute advantages of lower speed:
Practicaty no friction, and this means that the product is not heated during juice extraction. This saves living enzymes which are necessary for our bodies.
Consequences of high speed:
Revolving at a high speed  the bolster rubs  the pulp of the product like a grater, and because of this the product inevitably heats up. The higher the speed, the more friction, the higher the temperature. This leads to the destruction of useful nutrients, and enzymes, which are sensitive to temperature, and die under heat.

Juice oxidation

Thanks to the press there is no blowing. The juice is squeezed from the grinded pulp in the press. This practically eliminates the possibility of oxidation. Juice is extracted due to centrifugal force from the rubbed pulp and blasted into a glass. The intensive blowing during extraction of the juice allows active oxidation to occur.

Juice structure

Minimal interference in the juice structure.

The juice is homogeneous, without settling, thick and rich. Sometimes it resembles light jelly.
Storing the juice is not recommended.

Juice which is already exposed to oxidation in the extraction process very quickly loses it's useful properties.

Agricultural chemicals in the products and juice

Chemicals used in agriculture, are often found in fruits and vegetables. They are contained in the cellulose. During the press extraction and 3-step filtration practically all cellulose ends up in the scrap compartment. Up to 90% pure of chemicals. If there is settling, then there is cellulose  in the juice. If there is cellulose, then there are chemicals.

 

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