Slow juicing at 80 rpm
The slow juicing technology differs from the conventional centrifugal juicing in terms of speed and the method of extracting the juice from the fruit and vegetable cells. Conventional juicers spin the blade at a high speed (1.500 to 2.500 revolutions per minute) to cut the cell walls and release the juice from them. Vertical motion of the slow juicer auger (at 80 rpm) crushes the fruit and vegetables and then separates the extracted juice and the pulp. As a result, there are fewer air bubbles in the juice; the juice is silkier; and juicing temperature is lower which allows the juice to retain more enzymes.
The pulp resulting from the juicing process is collected in a separate container. The amount of the pulp can be set by the user by moving a lever on the front side of the juicer. Enjoy a glass silky smooth juice, or add bits of fruit and vegetables to it for some texture. Do not discard the pulp before trying it in other dishes such as soups, sauces, desserts etc.
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