1,532 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to choose a centrifugal juicer

A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc.

45 K 4.4/5 (22 reviews)

Keywords for this post:Centrifuge Juice Extraction Choice Utensil Equipment

Last modified on: April 1^st 2011

For this post: Comment Follow Ask me a question Send to a friend

How to choose a centrifugal juicer

centrifugeuse The principle is very simple: the chosen fruit is fed into the top of the machine through a pipe called a "chimney".

centrifugeuse The fruit is washed, but not peeled as this is not necessary. They are pulverized by a grater which rotates at very high speed (green arrow), the pulp obtained is thrown against a very fine grid where the juice is extracted by centrifugal force (hence the name), the "dry" pulp is ejected at the rear into a collection tray (blue arrow), and the precious juice is collected in a pitcher (red arrow).

centrifugeuse Note that the resulting juice is very, very frothy, and you'll need to wait a few minutes for it to settle before the froth rises to the top and the (clear) juice settles to the bottom.

Selection criteria

There are all sorts of centrifuge models and brands to choose from, and having hesitated a great deal before taking the plunge, I'd like to give you the points I consider important, or not, in making your choice.

What's important

Power and speed: these determine the machine's capacity and efficiency. To be efficient, it needs to turn very fast (8,000 rpm minimum), and be powerful (500 watts minimum) to avoid jamming during operation.
The recovery pitcher: This essential element receives the juice that flows from the centrifuge, and is designed so that when you pour, the foam remains in the pitcher and only the juice flows out.
The pulp tank or pulp selector: A tank at the back of the centrifuge that receives the pulp from whatever you're juicing, it allows you to juice large quantities of fruit before having to clean the machine.
The size of the chimney: The larger the chimney, the better, as it allows you to process whole fruits (apples, for example) without cutting them.

Not essential

Centrifuge parts are dishwasher-safe, but cleaning by hand is easier and more effective.
The centrifuge's spout can be raised to avoid dripping onto the work surface, which is just handy.
Several rotation speeds, although we always use the maximum speed.
Citrus juicer function, but of little interest.

To sum up

500 Watts, 800 rpm minimum
Recovery pitcher
Pulp bin

My choice

Based on these criteria, I opted for a Philips HR 1858, which I bought for around €150 in 2010. I'm very happy with it, although it broke down after 1 month and was sent to the after-sales service for 3 weeks...

centrifugeuse But since then, it's been a real pleasure to use: Grany apple juice, for example, made in 1 minute, is simply divine!

Lasts posts

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20251,8905

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 20257,0763

The grease spray

As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26^th 20256,5585

Cake moulds

When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25^th 20256,6325

Thinning out herbs

If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8^th 20254,7465

See all posts Random post RSS feeds

Other pages you may also like

How to properly roll out a pie crust?

Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert. At home, of course, you get out your rolling pin and simply roll it out. Is there a way to get an evenly rolled out dough? That's what we will see in this article.
May 10^th 20239,9344.9

In praise of slow cooking

You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...
February 9^th 201142 K4.2

Perpetual stock

It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
November 22^th 201630 K5

Using stretch food film effectively

Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...
May 12^th 201823 K 14.9

How to break eggs properly?

It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...
June 26^th 202115 K4.8