You can both use a juicer and slow juicer to make your own fresh orange juice or apple juice. The devices just do this in a slightly different way. In this article, you can read how a juicer and a slow juicer work and you will immediately discover the main differences between both kitchen appliances.
A juicer is a device that processes fruit and vegetables into juice at lightning speed. You put the ingredients in the feed tube, and the machine squeezes them out with a rotating grater and centrifuge. This separates the juicer from the pulp. The result: clear juice that is ready quickly, very suitable for a healthy vitamin boost on a busy morning. A juicer works best with fruits and vegetables that contain a lot of moisture, such as apples and oranges.
A slow juicer presses fruit and vegetables slowly and carefully. Instead of grating, this device gently crushes the ingredients with a screw. This creates less heat and foam, which would leave more nutrients and fibre in the juice. This has not been scientifically proven. A slow juicer makes juice from both hard and soft fruits and vegetables, such as berries, leafy vegetables and wheatgrass. The juice is often a bit thicker and fuller in taste when you compare it to juice from a juicer.
Although the result of both devices is the same, namely a freshly squeezed juice, there are clear differences between a juicer and a slow juicer. Among other things, the preparation method and the size of the filling opening are different, as are the type of ingredients that are most suitable and the thickness of the juice you get after pressing.
A juicer works with a sharp grater that rotates at lightning speed. This force throws the juice out of the pulp. A slow juicer runs slowly and crushes ingredients to squeeze out the juice. This makes it splash less and leaves more juice.
The feed tube of a juicer is often larger than that of a slow juicer. You put whole apples or large pieces of vegetables in the opening of a juicer in one go. With a slow juicer, the filling opening is usually smaller. So, you cut ingredients into pieces in advance. This may take a little more time, but it does ensure an even sap flow.
In a juicer you put vegetables and fruit that have a lot of moisture in them. Think of oranges, apples or citrus fruits. A slow juicer squeezes almost all the juice out of every ingredient. Even from fruit, vegetables and other nutrients that do not contain much moisture, such as cashew nuts, avocado or bananas. The pulp that remains from a slow juicer is therefore very dry.
A juicer generally produces very clear juice. That's because a juicer rotates quickly and thus mainly removes moisture from the ingredients. The juice from a slow juicer is slightly thicker compared to that from a centrifuge. Because of the slower way of pressing, more fibres remain in the juice. This more concentrated juice is not necessarily healthier than the clear juice from a juicer.
| Property name | Juicer | Slow juicer |
|---|---|---|
| Procedure | Very fast grating | Slow pressing |
| Filling opening | Large (little cutting in advance) | Small (more cutting in advance) |
| Type of ingredients | Moisture-rich | Moisture-rich and low-moisture |
| Cloudy or clear juice | Bright | Cloudy |
Do you want to make fresh juice? Then you can choose from a juicer or slow juicer. A juicer works quickly and makes clear juice, preferably from moisture-rich fruit and vegetables. The slow juicer squeezes slowly and extracts juice from low-moisture ingredients. The juice is thicker and fuller in taste, because more fibre remains. The filling opening of a juicer is larger, so you don't have to cut ingredients as much. Both devices provide delicious fresh juice, but the preparation method, the type of ingredients and the structure of the juice differ.
