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2025-09-11
Juicing machines using different processes vary significantly in their principles, juice yield, nutrient retention, and applicable scenarios. The following are the main categories and features:
1. Centrifugal Industrial Juicer
Principle:
High-speed rotating blades (6,000-15,000 rpm) shred fruits and vegetables, using centrifugal force to separate the juice from the pomace.
Features:
Fast juice extraction, suitable for high-moisture fruits and vegetables (such as apples and oranges).
Juice is easily oxidized, requiring rapid processing or the addition of antioxidants.
The equipment cost is relatively low, but the pomace has a high moisture content (approximately 30%-40%) and requires secondary processing.
Applicable Scenarios:
Large-scale juice production lines (such as NFC juice pretreatment).
2. Slow-Speed Extrusion (Cold-Press) Industrial Juicer
Principle:
Low-speed screw extrusion (40-80 rpm) simulates stone mill grinding, reducing oxidation and nutrient loss.
Features:
High juice yield (pomace dryness over 90%), retaining more vitamins and flavor.
Suitable for soft fruits (such as strawberries) and leafy greens (such as kale).
Equipment investment is high (over 20 million yuan per unit), but raw material utilization is significantly improved.
Applications:
High-end HPP juice (high-pressure sterilized juice) production.
3. Surface-Breaking Industrial Juicing Equipment
Principle: Ultra-high-speed blades (over 20,000 rpm) pulverize ingredients, preserving all fiber and cellular contents.
Features:
Versatility (capable of producing purees, thick pastes, baby food, etc.).
No pomace separation is required, but subsequent homogenization is required to improve taste.
High energy consumption and high noise levels make it suitable for nutritional beverage production lines. Applicable Applications: Functional food processing (e.g., dietary fiber supplements).
4. Commercial Vertical Basket Juicer
Principle:
Hydrostatic technology uses hydraulic or mechanical pressure to slowly squeeze fruits and vegetables.
Features:
Produces pure juice, suitable for small-batch, high-quality production (e.g., ice wine, cold-pressed olive oil).
Low production capacity, but high added value.
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