Is the Cold-Pressed & Centrifugal Juicer Better for Your Café or Restaurant?
Are you one of those people who just need a fresh juice to start your day? Do you visit your closest café or restaurant for a glass of your favourite juice? It’s not a surprise that juicers are getting popular with both commercial and residential clients. It’s a smart way to get your daily serving of fruit and veggies in one convenient way. There are so many different café supplies in the market that it can get confusing for someone who is new to them.
The two main kinds of juicers are the cold pressed and the centrifugal juicer. The cold pressed juicer yields juice by first crushing then pressing the veggies/fruit. These don’t emit a lot of heat so they are more nutrient dense. On the other hand, the centrifugal true to its name, uses a centrifugal force to separate juice from flesh. It has a fast spinning blade which does all the hard work and you are left with a delicious beverage. As this uses a lot of force, it releases heat which therefore destroys some of the nutrients in the fruit and veggies. Comparatively the centrifugal juicer is the more commonly used.
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A centrifugal is great if you are using for baking or cooking, you are not too concerned about the nutrient content in the final mix and are on the look for a cheaper option. On the other hand, a cold pressed juicer is suitable for those into juice cleansing, making green juices and nut milks. It is also great if you are after a machine that retains more nutrients after the juicing process. On the downside, this costs a little bit more compared to a centrifugal.