Juicer FAQ

What you will actually juice. If celery, kale, chard, spinach or wheatgrass are on your list, you need a cold press (masticating) machine, because an auger crushes along long fiber and a spinning basket cuts across it. If your list is apples, carrots, beets and peeled citrus, a centrifugal machine is faster and cheaper and completely adequate. Every other decision follows from that one. Masticating vs centrifugal.

$100-200 for a cold press machine, or under $100 for a centrifugal one if greens are not the plan. That band now holds several genuine masticating machines, and the only real compromise against the premium tier is warranty length. Above $400 you are paying to remove friction you have not experienced yet. Best juicers for beginners.

For celery, kale, chard and wheatgrass, yes -- a centrifugal machine genuinely cannot do that job. For apples, carrots and peeled citrus the advantage narrows a lot and the speed and price of a centrifugal machine are real benefits. Cold press vs centrifugal.

Nothing -- all three describe the same mechanism: a single auger turning slowly, crushing produce against a screen. Masticating is the mechanical term, cold press is marketing language, slow juicer is the plain-English version. A listing using all three is describing one machine, not three features. Cold press vs masticating.

Only if citrus is most of what you juice. A $40 electric reamer beats a $400 slow juicer at orange juice specifically -- no peeling, fewer parts, pulp control -- while a general juicer handles peeled citrus perfectly well if it is one item among many. Citrus juicers.

They make different drinks rather than two grades of one. A juicer removes the fiber and gives you thin liquid; a blender keeps everything and gives you something filling. A meaningful number of people shopping for a juicer want a smoothie and already own the machine that makes one. Juicer vs blender.

Chute width, for how your mornings feel, and warranty length, for confidence. Both are published on nearly every product page. Wattage and RPM are reported as manufacturer claims but they do not predict performance -- more watts on a centrifugal machine means a faster basket and more noise, not better juice.

Nobody can answer that from published data, and this is the single most important thing to understand about shopping in this category. No manufacturer at any price publishes a comparable juice yield figure, and we found no independent test measuring these models in consistent units. By mechanism, twin gear extracts most thoroughly, then single-auger cold press, then centrifugal on fibrous produce -- which is a mechanical argument, not a measurement. Juicer yield explained.

We could not verify it. That figure, and others like 72 percent versus 45 percent on greens, circulate widely in juicer content. The trails we followed led either to a manufacturer's own marketing or to no identifiable source at all, so we report them as claims other people make rather than as facts.

No manufacturer publishes a figure, so we will not invent one. From the routine: about ninety seconds on a vertical cold press machine if you clean it before you drink the juice, and four to six minutes if the pulp has dried into the screen. The order matters more than the machine. How to clean a juicer.

Practically yes, and the reason is mechanical rather than hygienic: dried pulp in a mesh screen has to be forced out, which over time deforms the mesh and reduces extraction. If you genuinely have no time, empty the pulp bin and leave the parts submerged in water -- the enemy is drying, not time. Cleaning after every use.

Almost always celery, fed too fast or in long pieces -- the strands wrap the auger instead of being carried along it. Cut stalks to 1-2 in lengths and feed slowly. A reverse function clears a jam in seconds if one happens anyway. Juicer clogging fixes.

Usually a blocked screen. Pulp dries into the perforations over time, so juice leaves with the fiber instead. Soak the screen in warm water and brush it from the outside, then hold it up to a light to check the holes are clear. Why your juicer is not making much juice.

Omega claims up to 72 hours for juice from its 80 RPM machines, and that is the only manufacturer figure we found -- nobody else publishes one. We will not give you a safety number we cannot source. Observably: color changes within hours, taste over a day or two. Fill containers to the brim, use glass, refrigerate immediately. How long fresh juice lasts.

Loud, if it is centrifugal, and almost nobody publishes a figure -- AMZCHEF's claim of under 60 dB for the ZM1501 is the only decibel number in our entire registry. Rotational speed is the usable proxy: our machines span 43 RPM to 18,000 RPM. How loud is a juicer.

No. Every juicer separates fiber from liquid, so the fiber has to leave the machine somewhere. You can get very little pulp in the glass with a fine screen, and dry pulp in the bin with a thorough mechanism, but not zero pulp. Juicer pulp explained.

Compost most of it, and keep carrot and tomato pulp for soups, sauces and fritters. Carrot pulp is by far the most useful; greens, celery, citrus, cucumber and watermelon pulp genuinely are not worth keeping. Freezing bags of pulp you will never use is relocating the waste, not reducing it. What to do with juicer pulp.

No. We have no test kitchen, no lab and no instruments, and we do not write as though we do. Every figure on this site comes from a manufacturer's own documentation or a cited third-party test, and each is labeled with which. Of the eight juicer publications we read while researching this category, three write as though they tested when they cannot show it -- we would rather be the site that says what it actually did. How we pick.

Because the figures are genuinely not published. Almost no manufacturer in this category states a yield figure or a cleanup time, and very few state a decibel level. Showing the gap is the whole point: it is what makes the figures we do publish worth trusting.

Because a price typed into a page is wrong within weeks, and a stale price is worse than no price because it looks authoritative. We publish a band -- under $100, $100-200, $200-400, $400+ -- and every buy button goes to the live retailer listing so the number you see is the current one.

Because we hold no rating data of our own, and restating somebody else's star average as ours would be dishonest. There is an editorial score out of ten, which is our weighting of the four criteria explained on how we pick, and it is never emitted as structured data because it is a judgment rather than a rating.

We do not answer either question, in either direction. We hold no medical or nutritional credentials, this sits next to subject matter where bad advice does real harm, and the right response is not to write the claim and then disclaim it -- it is not to write it. You will find confident answers elsewhere, frequently on sites selling one type of machine. Ask somebody qualified.

Through the Amazon Associates program -- we earn a commission when you buy through our links, at no extra cost to you. It does not affect the ordering: several of our top picks are the cheapest option in their category, which earns us less. We accept no payment, product or placement from manufacturers. Affiliate disclosure.

Brijon M., owner-operator of MadGrey LLC, which publishes Auger & Pulp. One named person writes and maintains every page. There is no anonymous panel and no rotating freelance byline, and the bio claims no credentials beyond that. About.

No, and none is presented as one. All photography here is licensed stock -- we have no manufacturer image library. Where the appearance of a machine matters to a decision, the manufacturer's own product page is linked in the sources at the foot of every page.

Email contact@augerandpulp.com with the page and what you believe is wrong. We check the source, and where a factual claim changes the page carries a dated correction note rather than being quietly edited. Editorial policy.