Several different types of juicers are available for the extraction of juice from vegetables and fruit (produce). These devices are generally powered by an electric motor and employ filters to separate excess solids (pulp) from the juice. Most of the higher quality juicers allow for continuous juicing (automatic pulp expulsion). There are three basic types of juicers: AUGER, CENTRIFUGAL and MASTICATING.
Auger-type juicers operate at low speeds, typically from 80 to 100 revolutions per minute (RPM). Auger juicers consist of the single auger types, which include horizontal and vertical auger orientation and twin auger types with horizontal auger orientation.
Single Auger Juicers use a gearbox attached to the output of an electric motor to achieve low speed and high torque during processing. The auger juicers vary in shape, auger orientation and auger grooves angle and depth. However, juice extraction occurs in the same basic fashion. The produce is pushed against the rotating auger where it gets chopped or torn into smaller pieces. The ribs of the rotating auger forces the chopped foodstuff forward or down, where it gets pressed against a restriction device and screened enclosure for extraction of the juice. These juicers are best suited for juicing grasses, leafy greens and soft materials such as fruit. However, they are poor at homogenizing due to their low speed operation. Juice quality is good.
Horizontal Auger – Juicing of hard vegetables such as carrots and beets tends to be slow and cumbersome. Assembly is simple and clean-up is fast due to the small number of parts.
Vertical Auger – Juicing of hard vegetables is better due to the cutting action of a larger and more aggressive auger. However, assembly is more complicated and clean-up is slower.
Twin Auger Juicers utilize two augers that work in tandem with each other. Like the single auger juicer, they also use a gearbox for low speed and high torque during processing. The ribs of two steel augers mesh together and rotate in opposite directions to cut and pull the produce down where it gets crushed between the augers. The augers’ ribs move the produce forward against a screen and a spring loaded restriction device where extraction of juice occurs. Twin Auger juicers are best suited to juice wheatgrass and greens and fruits. Due to the low RPM and the considerable force required when introducing hard vegetables, such as carrots or beets, against the small cutting grooves of the augers, juicing of harder materials can be slow and cumbersome. Due to a higher number of parts, assembly is more complicated and cleaning takes longer. As with the single auger juicers, twin auger juicers are poor at homogenizing due to their low speed operation. Juice quality is good.
Centrifugal-Type Juicers use a rotating round screened basket. A grating disk at the bottom of the basket cuts the produce and then uses centrifugal force, which flings the chopped produce to the outside and against the screened side of the basket for extraction of juice. In order to achieve sufficient centrifugal force, these juicers operate at very high speed, typically about 3,600 RPM. This type of juicer processes the produce for a very short period of time, typically less than one second. Due to this short processing time, the juice tends to be more watery and less nutritious and flavorful and yield is lower than that from most other juicer types. Centrifugal-type juicers are best suited for juicing of vegetables and fruit. They cannot juice grasses and greens or homogenize.
Champion juicers are the only true masticating juicers, because they are the only juicers that cut and chew the produce during processing. They accomplish this by using a high speed cutter-auger that uses saw tooth stainless-steel blades that cut and grind the produce. The cutter-auger rotates at high speed (about 1725 RPM) and then a forward auger section expels the pulp forward and out of the processing chamber. A combination of centrifugal force, gravity and compression is used to extract the juice where it is expelled out of the bottom of the processing chamber. The mastication process extracts a richer and more nutritious juice with more robust color and flavor. Due to the higher speed of the cutter and the grinding action of the cutter blades, the Champion Juicers’ homogenizing capability is superior to all other juicers. Their ability to produce products such as nut butters and frozen fruit smoothies are unsurpassed. The Champion Classic 2000 Juicer offers a Greens Attachment at additional cost for juicing of grasses and leafy greens. The Champion Elite 4000 Juicer includes a greens auger for juicing of grasses and leafy greens.