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Juicer classification

1, high speed centrifugal juicer

This is the most common type of juicer on the market. Its principle is to use the knife net to rotate the fruit at a high speed of several thousand revolutions per minute. The powerful centrifugal force causes the juice to flow into the juice cup, while the pomace breaks into the slag. barrel.

Advantages: The fruit does not need to be cut very small, the juice is fast, and it takes only a few seconds to squeeze an apple, and the juice is clear.

Disadvantages: high noise; juice rate is generally, the pressed slag is damp and some waste; for leafy vegetables with less water content or especially soft fruits, almost no juice can be extracted.


2, low speed squeeze juicer

This type of juice machine is also loved by many people. Its working principle is to rotate the fruit at a low speed of 80 rpm by an internal screw. The fruit is squeezed, ground, and the juice is filtered out. The slag mouth is discharged.

Advantages: low noise; high brittle fruit juice yield rate, the pressed fruit slag is very dry, not wasted, and the juice yield of leafy vegetables is also satisfactory.

Disadvantages: The fruit needs to be cut into small pieces, and then filled in and squeezed a little bit, taking time; the juice is thicker and mixed with fine pulp fibers.