Buying a juicer

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Juicers have become popular in recent times with people using them to make liquid breakfasts and for taking nutritious drinks to the gym with them. In this blog, we’re going to look at the main features to look out for when you’re getting into the world of juicing.


When choosing a juicer, the size of the juicer’s bowl will dictate how many ingredients you can use at once to blitz into juices. Another thing to consider will be the size of the feed chute. The wider this is, the less chopping you’ll have to do to get your fruit into the machine. Juicer bowls tend to range from 0.75l for a single person’s breakfast up to 2.5 litres for a massive post gym pick me up.



Juicers are something that need to be cleaned directly after use. The fruit acids and pulp can build up and cause havoc with the filters. An easy way to take care of your juicer is to pop a plastic bag in the pulp compartment and it can be removed in its entirely, where you can add the pulp into sauces, soups or onto the compost heap. Investing in a brush to get into the nooks and crannies will extend the life of your machine.


Slow Juicers

Slow juicers work by grinding and chewing the fruit at low speed to retain more of the fibre. This means you get more nutrients because they are not broken down and discarded. This also lets your juice stay fresher for longer. They also work better on tough greens like kale and other stubborn vegetables.


Fast juicers – Centrifugal

Centrifugal juicers use higher power motors and centrifugal force to separate the juice from the fruit pulp and are cheaper than slow juicers. These are the quickest and cheapest way to get into juicing. The juice will taste great but won’t have quite as many nutrients as slow juiced juice.


Nothing goes to waste

There is a native American saying where they talk about “using all the buffalo” and this is what juicers do, except it’s not a buffalo, it’s fruit, but you get the idea. Once you have your juice, you also are left with the pulp, which can be used in a variety of different way like in soups, sauces or as biomass in compost.

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