Comparison Amica JSM 4014 vs Amica JSM 4011

The volume of the tank for the oil cake (pressed pulp) installed in the juicer.

While most models with a pulp tank come equipped with an automatic pulp ejection function (see "Functions"), there are some exceptions. Nevertheless, the size of the tank directly affects the duration for which the juicer can be used without having to empty the oil cake residue. However, an increase in capacity significantly impacts the device's dimensions, weight, and cost.

Modern juicers are designed with oil cake containers ranging from 200-500 mL in the most compact models to 3 liters or more in larger ones. The specific capacity is usually chosen by designers based on the unit's total power and performance. However, models with similar performance characteristics may differ in their oil cake container volume. When selecting a juicer, it's important to consider the intended use of the device. For occasional home use, a smaller container may suffice, but for a cafe or bar where freshly squeezed juices are prepared regularly, a larger capacity juicer may be the better option.

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.

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.

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.

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.

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.

The round shape of the neck for loading products allows you to load small fruits into the device without cutting them. Round neck juicers have appeared recently; before that, necks were usually made oval, and products for processing most often had to be cut.