Zumex - Zumex MASTERY Cold-Press Commercial Juicer

Applications & Use Cases

• Producing fresh, high-quality cold-pressed juices for retail sale in cafes, health food stores, and supermarkets.
• Manufacturing juice for bottling and distribution, extending shelf life compared to centrifugal juicing.
• Creating custom juice blends and wellness shots for catering services and hospitality venues.
• Processing a wide variety of fruits and vegetables, including leafy greens, roots, and citrus.

Typical Specifications

Typical capacity

For this class of equipment, throughput typically ranges from 100 to 250 litres per hour, depending on the produce.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Pressing force

A hydraulic pressing force of around 20 to 30 tonnes is commonly found on units of this type, optimising juice yield.

Materials

Contact parts are typically constructed from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

Footprint

Commercial cold-press juicers typically have a significant footprint, often requiring dedicated floor space of approximately 1.5m x 1m.

Juice yield

Cold-press technology typically achieves higher juice yields, often 70-85% depending on the produce, compared to other juicing methods.

Frequently Asked Questions

• What is cold-press juicing?

  Cold-press juicing involves grinding produce into a pulp and then applying hydraulic pressure to extract the juice. This method minimises heat and oxidation, preserving nutrients and flavour.

• What are the benefits of a cold-press juicer over a centrifugal juicer?

• Is this unit suitable for continuous operation?

• What kind of maintenance does a unit like this require?

• Can this machine process all types of fruits and vegetables?