Cold press juicers operate at a very low speed, slowly squeezing juice out of fruits and vegetables. Cold press juicers or masticating juicers typically use an auger and strainer to squeeze and push juice out. Using the slow juicing or cold press juicing method, a slow juicer creates very little friction and no heat. This effectively retains all the enzymes and nutrients in fruits and vegetables, producing juice with no separation. Cold pressed juice does not oxidize quickly and can last for up to 72 hours in the refrigerator. The pulp that is produced is also much drier, meaning that the maximum amount of juice has been extracted from fruits and vegetables. Juicepresso Pulp can be used in many delicious recipes from baked goods to baby food! Cold press juicers produce up to 40% more juice than high speed juicers. The machine essentially pays for itself. Traditional centrifugal juicers operate at high speed. A shredder disc or spinning blade is used to pulverize fruits and vegetables against a metal strainer, generating a force that separates the juice from the pulp. High speed creates friction and heat, which can destroy nutrients and enzymes from fruits and vegetables. The juice extracted from centrifugal juicers also separates and oxidizes much faster. This oxidation causes your juice to begin losing nutrients minutes after juicing. The pulp extracted is a lot wetter, yielding much less juice than a slow juicer. Juicepresso operates at an incredibly slow 40 RPM, providing maximum juice extraction. Although juicing time remains the same as centrifugal juicers, Juicepresso provides up to 40% more juice. The patented, dishwasher safe three in one screw makes clean up fast and easy. Since pressed juice lasts up to three days in your fridge, you can juice less often.
Brand : Juicepresso