Commercial grade juicers have historically lagged behind in terms of creativity. The days are evolving, and things are being reinvented.
We also ask the question, “What is the best commercial-grade juicer for making juice? This varies on many things such as how much juice you are making, how it will be consumed, how much blending you are doing, whether it has done in front of your consumer more.”
For instance, a drink bar only requires a small citrus push to handle any lemon and lime juice to be added to drinks.
A tiny mall store will not be eligible to use a large centrifugal juicer. As well as a juice bar would like multiple juicers, each performs a particular job or menu.
What is the difference between a home and a commercial-grade juicer?
There is no direct distinction between a home juicer and a consumer juicer. Theoretically, a commercial-grade juicer should be made with more powerful products, have a better motor with a longer service cycle, provide broader elements (such as a feeding tube, juice screen, juice cup, and auger) to process faster processing, and provide larger juice and pulp containers that need less disposal.
Besides that, some vendors have been allowed to make small improvements to home juicers (like changing a plastic body with stainless) and re-brand them as “commercial grade juicers.
Kinds of commercial-grade juicers
Although there are two significant kinds of juicers used throughout commercial applications: citrus juicers and high-speed centrifugal commercial-grade juicers, let’s probably take a dive at each of them and mention their pros and cons.
They are also found in restaurants selling orange juice and in bars requiring citrus juice as a component.
Since they use gradual or manual processing, the resulting juice is delicious and stays full longer. There are a few forms of citrus juicers available:
Squeezers – These are hand-held instruments that appear as two ice-cream tubs mixed combined. They put half a citrus in it, and then you squeeze the hands around.
This can be time-consuming to produce a bottle of fruit juice, but it’s perfect anytime you need a little quantity of lemon flavoring juice.
Manual presses – Large and strong, they are comfortable and sturdy machines where the cut fruit is mounted on a funnel, and the user pushes the handles back.
That strength produces a potent force for optimum extracting. They can also be used to make grapefruit juice.
Electric citrus juicers – In such juicers, you press the cut citrus to an auger that rotates inside a metal cup. Any of the higher-priced versions have a handle that pushes the fruit against the rotating auger.
Pro of citrus juicers:
- Usually, it’s cheaper than other kinds
- No peeling needed for citrus fruit
- Durable and silent
Cons of citrus juicers:
- Restricted to citrus fruit (and pomegranate with hand-operated pushes)
- Late procedure
2. Centrifugal juicers
Centrifugal juicers are “modern” juicers that are widely used in department shops and deals shops.
Quickly rotating strong blades grind create a paste, which is then turned at high speeds to extract the pulp’s juice.
They are the most popular form of commercial juicer found in most juice shops and restaurants.
That method to be produced at up to 10,000 rpm. They are ideally designed for locations that need to make juice efficiently and where noisy machinery is away from consumers.
Pros of Centrifugal juicers:
- Quite quickly – up to 2 liters per minute for the larger ones.
- Obvious openings mean the less time-cutting output
- Comparably cheap equivalent to cold press equipment.
Cons of Centrifugal juicers:
- Higher yield is relative to cold press units.
- Fast speed oxidizes the juice, ensuring that it must be drunk easily and has a lower nutrient benefit.
- Unusual speed produces soupy juice that appears waterier.
- Not fit for leafy greens
As described previously, everything relies on your requirements. Citrus juicers are quite limited, but they make excellent fruit juice.
They are recommended for restaurants providing fresh juice, hotels offering breakfast bars, and bars using citrus juice as a component.
Centrifugal juicers are ideal for high-quantity conditions, conditions when the juice is used in dishes, or fresh juice delivered but not processed in front of the consumer.
The noise makes it possible to make them less suitable for smaller restaurants and juice bars, but some versions have an enhanced noise shield.
As you can see, each juicer has its own advantages and disadvantages. You can choose as per your needs. Hope you will like this article.