Juice container
The volume of the built-in or freestanding juice tank (see Juice capacity). It is usually in the range from 0.2 to 2 liters. Doing more volumes, usually, does not make sense — freshly squeezed juice is considered the most useful, and it quickly loses its properties. Therefore, the best option is to prepare small portions of juice
up to 1 liter, with the expectation that you can drink it right away. On the other hand, for the preparation of canned juices,
a tank volume of 1.5 – 2 liters is usually quite enough.
Control
Juicer control panel design.
— Control knob.
Mechanical control is carried out using rotary knobs and switches. Most parameters in such devices are set and controlled manually. In this case, the control elements are connected to the working parts of the juicer directly, without additional electronic circuits. This option is simple, reliable and low cost; True, it is only suitable for the most basic functions, but juicers usually do not require more than that.
–
Push-button. Push-button control is based on electronic circuits. Such systems are more accurate than mechanical ones; more capabilities and modes are provided. On the other hand, such control is more complex and more expensive than mechanical control.
–
Touch. A type of
electronic control with touch switches. Compared to push-button models, it provides a high level of comfort in operation, and looks more modern and aesthetically pleasing. Touch control is found mainly in top models of juicers.
Number of speeds
The number of speeds of the juicer. The optimal working speeds for different fruits are different: for example, soft fruits and vegetables need to be pressed at low speeds, solid ones (for example, carrots) — at maximum. In addition, the amount of pulp in the juice depends on the extraction speed: at high speeds it is more, at low speeds the juice is light.
The number of speeds provided by the design of the juicer can vary from 1 to 9. The more speeds, the easier it is to choose the optimal mode for each specific case.
Max. revolutions
The maximum rotation speed of the working tool is centrifuges in juicers, conical nozzles in citrus juicers. The higher the maximum speed, the more solid products can be processed in the device (this applies primarily to centrifugal juicers). At the same time, for soft products, a high rotation speed is not always suitable, as it leads to the ingress of an excessive amount of pulp into the juice. The perfect option is to have a speed control in the juicer (see Number of speeds).
Reverse
The ability to rotate the working tool of the juicer alternately in different directions. It is believed that this provides a better spin quality than during rotating in one direction; in addition, the
reverse can be useful in case of jamming of the nozzle. It is found mainly in models of auger design, as well as in devices for citrus fruits (see "Type").
Loading opening width
The width of the opening for loading products into the centrifugal juicer. You should pay attention to this parameter if you plan to get juice from large fruits such as apples or pears — if the opening is less than 70 mm wide, the fruits will most likely have to be cut into pieces.
Display
The presence of the display increases the information content of the juicer control. The display can show data on the selected operating mode, centrifuge rotation speed, container fullness (for juice, oilcake), critical situations (engine overload, open lid), etc.
Body material
The body of a modern juicer is most often made of plastic or steel.
Plastic juicers tend to weigh less and cost less; in turn,
metal ones are more durable and look “more respectably”. The body material usually does not affect the functionality of the device.
Sorbet nozzle
A supplementary attachment specifically created for producing sorbet, which is a cold treat made from ice or frozen fruit and berry puree. It's important not to mistake sorbet for sherbet, which is a type of frozen dessert.
Nowadays, sorbet nozzles are mainly found in auger juicers (see "Type"), and are designed to grind frozen fruits and berries into a puree. Unlike traditional juicing, the pulp (cake) is not separated from the juice, resulting in almost the same amount of product output as input, but with a different consistency.
