Therefore, the final juices are of much higher quality and nutritional value. In sharp contrast to their centrifugal counterparts, this masticating style allows higher levels of vitamins and minerals to be extracted. The juice then passes through the screen and is funnelled into a suitable collection container. This process squeezes the juice out of the ingredients, which is then separated from any leftover pulp by a finely perforated screen. To do this, they use an augur (a large screw) or a pair of gears, to grab ingredients while rotating and pull them downwards, pressing and masticating them in the process. Typically working between 40 to 150 rotations per minute, they take a very different approach to juice extraction that focuses on crushing ingredients under high pressure to push juice out of them. As a result, they are commonly called ‘slow juicers’ within the juicing community. Now, serving as the opposite of centrifugal juicers, masticating/cold press juicers are instead defined by their slow operating speeds.
Namely, those produced to a higher standard by brands such as Sage or Magimix. However, on the flip side, the juice they extract isn’t of particularly good quality and their fast operation speeds and frequently cheap production do lead to reliability issues.Īlthough some models are less susceptible to a few of these problems than others. It can be replicated cheaply and in practice it’s easy to use, making centrifugal juicers more accessible for beginners. Overall, this method of juicing proves to be ideal in some ways. The filtered juice then trickles down below the cutting disc and is funnelled out of the juicer through a spout into a receptacle of your choice. The mesh then separates the juice from any remaining pulp as it passes through.
The released juice is then pulled by centrifugal force to the edge of the disc, which is surrounded by a fine mesh wrap.
This style, as previously mentioned, is defined by its fast operation speeds that can vary from 10,000 to 25,000 rotations per minute.Ĭentrifugal juicers work by using a cutting disc, which is effectively a disc-shaped grater, to tear and shred ingredients in order to release the juice stored inside them. Understanding Centrifugal Juicersįirst off, let’s go into some greater detail on centrifugal juicers. So, if you have the time, we’d strongly encourage reading on, as we’ll now explore them all in greater detail. Now, these definitions are still undoubtedly vague. Juice Yield - Quite simply refers to the amount of juice that a juicer can extract from ingredients. Masticating - Again, this term is normally referenced as a type of juicer, that instead works slowly to grind and press ingredients to release juice.Ĭold Press - Either used as a synonym of masticating or to describe the juice produced by a masticating juicer. So, let’s get to explaining some of the most common juicing keywords.Ĭentrifugal - Typically this word refers to a specific style of juicer that works at high speeds to extract juice from ingredients by cutting them apart. However, if you just want some quick answers, we’re happy to oblige. Some Quick Definitionsįair warning, understanding the world of juicers properly isn’t as simple as you might assume. Well, without any further ado, let’s get straight into de-mystifying juicers while pointing out some of the fallacies that are frequently spread about them. Ultimately, that’s probably why you’re reading this right now, to understand these terms and perhaps which type of juicer you should buy altogether. If you’ve spent even as little as 5 minutes researching juicers, you’ve probably been bombarded with jargon terms such as ‘centrifugal’, ‘masticating’ and ‘cold press’ without anyone taking the time to explain what they mean.