When you are looking for a commercial juicer, there are two big questions you need to ask.
What Are You Juicing?
Not all juicers are created equal. Different types of juicers are ideal for juicing different types of fruits and vegetables.
If you only want to juice citrus fruits, then a manual or electric citrus juicer is a great choice for you. If you want to juice herbs or wheatgrass, you will want to go with a wheatgrass juicer.
How Much Are You Juicing?
The amount of juice you want to produce is an essential factor in picking the right juicer for your application. If you only want to squeeze some fresh lemon juice for cocktails, then a manual juicer might be just the thing for you. On the other hand, if you want to bottle juice for sale, you will want an electric commercial juicer that can handle a high volume and demand.
Below we'll breakdown 9 juicer types so you choose the one that best matches your business's needs and goals. What type of juicer is best for your business will mostly depend on the volume of juice your business is looking to offer as well as the type of foods you're looking to juice.
Application: Medium- to high-volume use in juice bars, spas, restaurants, or cafes
Used for: Apples, Oranges, Celery, Limes, Lemons, Tomatoes, and other hard or firm fruits and vegetables with thick peels, large seeds, and stems removed
How to Use: Centrifugal juice extractors use a spinning metal mesh basket to pulp fresh foods and remove juice. Prepare fruits by removing thick skins, large seeds or pits, and stems, and cutting down to size. Turn on the juicer and allow it to reach full speed. Slowly add fruit and vegetables.
Application: Medium- to high-volume use in juice bars, spas, restaurants, or cafes
Used for: Spinach, Kale, Apples, Oranges, Celery, Limes, Lemons, Tomatoes, and other hard or soft fruits and vegetables with thick peels, large seeds, and stems removed
How to Use: Masticating or cold press juicers use an auger and strainer to remove juice from even tough greens. Prepare room temperature fruit and vegetables by removing peels, stems, and seeds, and cutting in half. Turn unit on. Slowly add foods to the chute. If needed, press down with the provided pusher.
Application: Medium-volume use in bars, restaurants, and concessions
Used for: Lemons, Limes, Oranges
How to Use: Citrus juice extractors use a motorized spinning reamer to remove juice from citrus. To begin, halve and prepare the fruit. Turn on the machine. Press the cut side of the fruit firmly downward against the reamer, but not so hard that the reamer stops.
Application: Medium- to high-volume use in juice bars, spas, restaurants, or cafes
Used for: Grasses, Sprouts, Herbs, Leafy Greens; not for use with fruit
How to Use: Cut grasses above the roots. Remove woody stems if present. Turn the wheatgrass juicer on. Feed grasses or greens through the chute. Use the provided pusher to help feed the product into the machine.
Application: Medium- to high-volume use in restaurants, bakeries, or hotels
Used for: Cut fruits, whole berries, chopped olives, pre-cooked vegetables, sauces, bisques, ground fish
How to Use: Sieves use a strainer to separate seeds and skins from juice. Before beginning, be sure to follow the manufacturer’s instructions to prepare foods for processing. Load the product tray. Turn the unit on. Slowly feed product into the feed chute.
Application: Medium- to high-volume use in markets, spas, hotels, restaurants, or cafes
Used for: Oranges
How to Use: Ensure the machine is set up for operation. Add fruit to the feeding chute. Orange juice machines may vary, but in general simply press the lever to begin squeezing and press the stop button to stop squeezing.
Application: Low-volume, infrequent use in bars or cafes
Used for: Lemons, Limes, Oranges, Grapefruit
How to Use: Halve the fruit. Press the reamer into the cut side of the fruit and twist firmly to release juice.
Application: Low-volume, infrequent use in bars, bakeries, or cafes
Used for: Lemons, Limes, Oranges
How to Use: Halve the fruit. For maximum efficiency, place the fruit in the citus squeezer with the cut side down. Squeeze the handles together to invert the peel and extract the juice.
Application: Low- to medium-volume use in bars, cafes, or concessions
Used for: Lemons, Limes, Oranges
How to Use: Halve the fruit. Place the cut side of the fruit down on the manual juicer. Pull down on the juicer’s handle to close the press and extract the juice.
There is no doubt that fresh-squeezed juice is full of healthy vitamins and nutrients. And offering this option to customers at your health club, spa, restaurant, or hotel can be pretty healthy for your bottom line, too!
If you are looking for a profitable way to expand your menu, adding fresh juices may be the way to go.
Juice contains many beneficial nutrients and it can be a great way to add more variety of fruits and vegetables to the diet. For customers who are looking for that benefit, or just want a healthy and refreshing alternative to sugary sodas or coffee drinks, fresh juice is a delicious option. Many types of juice (like wheatgrass) are also great for adding boosts of energy and nutrients to smoothies and drinks!
One thing to keep in mind is that health experts don't recommend using juice as a meal replacement. Also, eating fruits and veggies whole will still give you the most benefit. Many types of juice just don't contain the same amount of fiber and certain other nutrients as their whole food counterparts.
So, is fresh-squeezed juice good for you? The short answer is, yes! But remember that there is more to the story.
Creating homemade juices can be a healthy and profitable addition to your menu - or a great business on its own! But keep in mind that there are some special considerations when selling, bottling, or distributing fresh juice.
Many municipalities and health departments have special requirements for juicing operations. Be sure to check with your city and state regulatory agencies before starting your juice operation.
Because juice is prepared from fresh foods and is often not processed further, it is especially important to ensure that fruits and vegetables are clean, follow food safety guidelines, and have documentation procedures in place.
A HACCP plan is a great way to ensure safety in any food operation. It is highly recommended for juice-making operations and sometimes even required if you will be selling your product off site. Be sure to check all the necessary regulatory codes to see if you are required to have a HACCP plan.
Commercial juicing equipment has moving parts that break down fruits, vegetables, greens, or herbs to remove the juice from the solids. Because of this, you will want to follow a few simple safety guidelines.
To make sure your juice production equipment is always ready to use, it is important to clean the units right away after they have been used. Waiting to clean a juicer allows residual juice and pulp to dry in the machine, making it difficult to clean later. Many types of fruit juice are quite acidic, too, so cleaning your unit right away will help reduce corrosion.
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