Cold press refers to gently squeezing the fruit or vegetable.

This method is superior as it does not aerate the juice to the extent of a centrifugal juicer.

Oxidation is the scourge of juicing as it reduces nutritional values and shelf-life.

Generally, fresh unpasteurised juice and smoothies will last three days chilled. For best results chill immediately between + 2C – 3C.

Pineapple juice tastes wonderful but doesn’t store well as its high enzyme level will fizz within hours.

Variable speed and timer are a must, as it can blend more types of drinks and stop automatically when finished.

Milkshakes and ice-based drinks require slow speeds whereas blending smoothies need a faster speed.

Other features such as pre-set ‘stepped’ programmes are more blending efficient & a sound enclosure for reducing noise front-of- house.
Both features found usually in more expensive models.

Poorer performance and a smaller motor means domestic equipment will burn-out quickly in a busy café.

You can but it will push waiting times to an unacceptable level. Each drink should be made in less than a minute.

Fresh orange juice and smoothies require separate equipment and a cold press juicer should be reserved for making ‘green’ juices.

As a minimum: 1.2m of counterspace + nearby sink + freezer for smoothie fruit + 3 x 13amp sockets + fridge (optional).

To make a wide range of juices & smoothies quickly: commercial orange juicer, cold press juicer & smoothie blender.