Juicers are widely used in public food facilities for making fresh fruit and vegetable juices.
There are various types of such equipment:
Mechanical juicers work on the principle of the press: juice from halved citrus fruits (oranges, grapefruits, etc.) is squeezed with hands, thus pulp content in the finished product is minimal.
Semi-auto juicers are suitable not only for citrus fruits, but also for hard vegetables (carrots, etc.). In the process of making citrus fruit juice halves of fruits are one by one are placed on a rotating cone by hands. Herewith, for the work with vegetables it is specified using of rotating blades and grater discs, which shred products. During the preparation juice with a high content of pulp is collected in a special container, and flesh falls into the waste bin.Automatic juicers require minimal efforts and very economical, as the percentage of juice produced in the the weight ratios of raw product is about 50%. To make fresh juice you need to pour into the hopper the right amount fruits (about the same size) you need to pour into the hopper, then starts the process of producing juice.