A recent advancement in the juicing industry has been the slow juicers or the cold press juicers. Also called the masticating juicers, this new technology is designed to provide its users with the freshest, most nutrient rich juices which can be stored for longer than traditionally extracted juices. Let’s look at some comparisons between cold press juicers and traditional juicers.
Basic Difference in Working
Cold press juicers have a metal screw auger which crushes fruits and squeezes them to extract juice. For those wondering how this is different from a traditional juicer, called centrifugal juicers, it is the metal auger which makes the distinction between the two. Centrifugal juicers have metal blades in place of an auger which spin at very high speeds to slice fruits to extract juice from them.
The metal screw auger in cold press juicers rotate at low revolutions per minute such as 40RPM or 60RPM. This slow spinning rotation speed is what sets the cold press juicer aside from traditional juicers because it ensures many elements essential to juice quality such as low heat emission and less oxidization. In contrast to this, centrifugal juicers are high speed juicers which have metal blades which spin at great speeds to process fruits. This high speed accounts for heat emission and sucking in air making the environment inside the juicer susceptible to oxidization. Although the motors of both slow and centrifugal juicers run at different speeds and RPMs, the overall time taken for both juicers to process the final batch of juice is on average similar.
You may be tempted to not spend money on a juicer as they are worth hefty amounts. Instead, you might be inclined towards regularly purchasing store-sold, factory-made juices. Generally store bought juices are not as nutritionally rich as the juice which you extract at home. Often they have preservatives and artificial flavor in them. Not to mention the sugar content in market juices peaks in unhealthy amounts. Organic and cold pressed juices cost a lot in stores, and a better long term solution would be to spend once on a machine and not have to spend again in the market.
Each part inside a cold press juicer is designed to protect the juice from harm such as early degeneration, oxidization, and damage to nutrients. The slow rotating metal auger in the juicer is responsible for not emitting as much heat as the metal blades of centrifugal juicers which means that the enzymes inside the juice in a cold press juicer are more immune to heat damage. Furthermore, cold press juicers have special installations and adaptations to ensure that they are air tight such as their fine strainers, closed valves, and augers which do not encourage air to be sucked inside as they rotate. This prevents oxidation of the juice as it is being juiced. Both these benefits of less heat and oxidation prevention mean that the minerals, vitamins, and antioxidants inside the juice are better protected from losing their potency. This means that the juice will be healthier, thicker, and have a longer shelf life. Not only this but juices processed in cold press juicers also taste better than regular juicers.