1,566 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

A tablet holder

Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.
March 14^th 20261,0185

Pre-calibrated pastry dough

When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...
March 9^th 20261,0715

Butter vs. grease

We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1^st 20253,1315

Getting out of the fridge early

Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?
November 24^th 20252,0485

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 20251,885

See all posts Random post RSS feeds

Other pages you may also like

Markers in cooking

When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
July 3^rd 202113 K5

Coarsely chopped herbs

Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
January 9^th 202115 K4.9

Circles vs. moulds tins

If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials. They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds,...
October 2^nd 202017 K5

The so-called "nervous" meats

You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16^th 202139 K4.5

The preservation of bread

Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
June 11^th 202215 K4.7