What is slow juicer?

The slow juicer's low-speed screw extrusion technology, the lower the extrusion speed, the better. Generally, the juicer rotates at about 50-75 revolutions per minute. The juice is slowly squeezed out like a towel, without damaging the fruit cell structure, and the fruit nutrition is preserved.. Moreover, the slow juicer will not generate high heat, and the problem of juice oxidation by heat is also avoided. The compact horizontal structure of the original juicer makes the separation of the juice residue more scientific, and it can also effectively reduce the contact between the juice and the air during the process of juicing, and slow down the natural oxidation of the juice.

Product Feature

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The difference between the juice machine and the centrifugal juicer

①. The difference in working principle

Slow juicer, which processes food through screw extrusion and low-speed flexible extraction.
The centrifugal juicer has a built-in high-speed motor, which can instantly break the food cell wall, and fully break the wall and release a large amount of phytochemicals in the peel, core and rhizome of the food.

②. Different functions

The working method of the slower juicer is a low-speed screw extrusion, which can be used to make juice, fruit ice cream and grape pulp, etc., and finally get the original juice.
The core function of the centrifugal juicer is to break the wall. Under this core function, the wall breaker can do many things, such as grinding powder, juice, smoothie ice cream, stirring meat, peanut butter, soy milk and thick soup. In terms of functions, the centrifugal juicer is much richer than the original juicer, but if you want to get the most original juice, the centrifugal juicer cannot replace the original juicer.

③. Different nutritional value

The slow juicer produces the juice after the juice residue is separated. At the same time, the flexible extraction method will not cause severe damage to the food, minimize the possibility of the food being oxidized by the air, and retain the natural taste and nutrition of the food.
The centrifugal juicer breaks the cell wall through high-speed rotation, extracts phytochemicals, and produces a pulverized mixture, not the juice of the slow juicer.