The Best Juicer for All Your Green Juice and Fresh Squeezed OJ Needs

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The Best Juicer for All Your Green Juice and Fresh Squeezed OJ Needs
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In shopping for juicers, you will notice that vertical machines are one of two types of juicer: centrifugal or slow. Knowing the difference will help you determine which style of juicer is best for your home kitchen’s needs.

Centrifugal juicers are fast, powerful, and loud. The mechanical whirring and speed can make it sound like the machine is going to take off into space. This is because centrifugal juicers feature sharp metal teeth that shred produce while spinning rapidly. They’re the best bet for making lots of juice in a short period of time, but you’ll also need to drink your yield more quickly; the juice from centrifugal models separates and oxidation happens more rapidly.

Slow juicers take longer than centrifugal juicers to break down produce because the internal mechanism moves at low-speed to manually crush and squeeze each piece as it passes through rather than tearing it to bits. Some slow juicers have smaller feed tubes, so you’ll have to prep your ingredients a bit more beforehand, but because there is no heat or fast-moving parts, the resulting juice has less foam and stays fresh for slightly longer.

Between produce prep, carefully feeding fruits and veggies through the chute, and thoroughly cleaning pulp-caked strainers, juicing is a fairly laborious process. So finding a machine that youWe focused our testing on three of the most common juicer concerns: high juice/low foam yield, ease of use, and ease of cleanup.

When we got down to juicing, we used the same amount of produce for each machine: half of an unpeeled cucumber, two carrots, half an unpeeled apple, one stalk of celery, three large leaves of kale , one hunk of ginger , 10 grapes, 10 blueberries, and half a lemon . One at a time, we fed each item through the chute. We noted how the pulp came out, then measured the juice and foam.

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