How to choose a centrifugal juicer


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.
43 K 4.4/5 (22 reviews)
Grade this page:
Keywords for this post:CentrifugeJuiceExtractionChoiceUtensilEquipment
Last modified on: April 1st 2011
For this post: Comment Follow Ask me a question Send to a friend User-friendly URL
How to choose a centrifugal juicer

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


centrifugeuseThe 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).


centrifugeuseNote 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

  1. 500 Watts, 800 rpm minimum
  2. Recovery pitcher
  3. 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...

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



Lasts posts
Cake moulds
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 25th 20251,2235
Thinning out herbs
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 8th 20251,2795
Add a bay leaf
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...
July 31th 20251,3645
Parsley stems
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28th 20251,507 13
A drizzle of olive oil
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...
July 13th 20251,6285

Other pages you may also like
Cake moulds
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 25th 20251,2235
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...
November 5th 201344 K3.8
In praise of the whetstone
In praise of the whetstone
Have you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thin cylinder made of very hard metal. And in a smooth and elegant gesture, he very quickly passes the edge of the knife against the rifle, which makes a very characteristic noise,...
June 5th 20219,3454.8
Small, regular pieces
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?
November 28th 20208,8144.5
How to sprinkle well?
How to sprinkle well?
When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?
May 23th 20237,6704.7
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page