Commercial Juicers

The difference is how the juice comes out of the fruit, and it decides what you can sell. Pick on speed, flavour and how long you need the juice to keep.

A cold press juicer slowly crushes fruit and vegetables to get the juice out. It is slower than a centrifugal machine, but it holds the flavour well, gives you less foam and keeps more of the nutritional value. That suits health-conscious customers, and it suits juice you want to make ahead and keep in the fridge to serve later.

A centrifugal juicer uses high-speed blades to shred the produce instead of pressing it. The juice and pulp are separated and the juice comes out much faster, ready to serve. These models suit cafes and restaurants making juice on demand or in bulk. The trade-off is the air the juice picks up on the way through, so the flavour is not as crisp and it does not keep as long as cold-pressed juice.

That is what they are built for. Automatic commercial juicers cut down the work the staff have to do, with wide feed chutes that take whole fruit, continuous pulp ejection and powerful motors for faster turnover.

They are quicker to empty and reload and need less pre-cutting, which is what keeps a counter moving when the orders come in together.

It depends on your setup, and on whether you are a dedicated juice bar or selling juice as part of a wider menu. Work out where the produce is coming from and where the fruit and vegetable waste is going before you pick the spot.

We usually recommend a dedicated station, or the top of a fridge, so the produce is within reach. An underbench fridge works well, because you get a solid flat surface for the juicer and the ingredients underneath it. Front of house is the other option, and it suits a bar making non-alcoholic drinks and cocktails, but the motors are loud, so think about the room first.

Wellness shots like ginger and turmeric, green juices built on fruit, vegetables and herbs, and takeaway juices people pick up on the way past. Savoury juices with tomato, cucumber and greens are the other direction.

Some venues sell juice flights, a set of juices to be drunk one a day over a few days. What you put on the menu is your call, but the format decides which juicer suits you.

Yes, and plenty of kitchens do. With more customers drinking less alcohol, fresh juice gives you bases to mix with non-alcoholic spirits and bitters for your own signature cocktails and mocktails.

In the kitchen, a juicer pulls the flavour out of vegetables and herbs, so you can make concentrates for savoury reductions, sauces, soups and vinaigrettes.

If speed and volume come first, a centrifugal juicer is normally the answer. They get through bulk produce quickly, so you can change flavours and combinations and still move to the next customer.

The other approach is to pre-press juice with a cold press juicer before the buffet rush, then make juice to order on the same machine as a premium option.

A slow juicer, or cold press juicer, suits a menu built around drinks where texture matters as much as flavour. Some juices are naturally thicker than others, depending on the water and sugar content of the fruit or vegetable.

The slow extraction keeps heat and oxidation down, which gives you thicker, richer juice than a centrifugal machine. So if you are selling wellness shots, or drinks with delicate ingredients where you want to hold onto the taste, a slow juicer is the one to buy.

Mostly, yes, and that is the argument for buying a good one. The same machine covers juice menus, wellness shots and the bases for reductions, sauces, dressings and jus.

Check the feed chute and the pulp handling against the busiest thing you will ask it to do. A machine sized for the juice menu alone will slow you down once the bar starts using it too.

You will see commercial juicer machine, industrial juicer, professional juicer, industrial juicer machine, juice commercial machine, professional juicer machine, professional juice machine, commercial juicer for restaurant and commercial juice maker used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial juicers range to see every option side by side.