Cold press juicers and centrifugal juicers differ in many ways. There is some research that shows that if their performances were analyzed using these 3 parameters; Variety of juice they would produce, low noise and nutrient quality, cold press juicers always win. For a juicer to attain the status called top-notch, it should indeed fulfill at least all of those three things. Other factors that can be used to grade juicers mostly come very late in the thoughts of a buyer who’s on budget. We want to compare cold press and centrifugal juicers using the above parameters.
Cold press juicers are superior to centrifugal juicers when it comes to extracting the most out of fruits and vegetables. They are in fact the best for juicing grasses, leafy greens, herbs and sprouts. People who prefer eating to drinking will love it more because it produces a wet bulb rather than juice. Cold press juicers are slower than centrifugal juicers, but they would save you a lot of cash in the long-run because you get the most out of your fruits. The juice will also last longer with the enzymes activity continuing for up to two days.
Cold press juicers win again because they lack a rotating motor which centrifugal juicers have. The centrifugal juicer’s mechanism of a spinning motor and the slicing of contents using multiple blades at high speed will make so much noise. When a cold press juicer is working near you, you’ll still be able to perceive the noise of boiling water on your cooker. Most of us prefer to invest only on hushed kitchen appliances regardless of their short-comings. The cold press juicer is therefore the best.
A cold press juicer can prepare a wider range of juices because it produces less foam and doesn’t cause juice separation. It is therefore suitable for preparing nut milk, sorbet, nut butter, ice cream and butter. The only problem is that it takes quite longer to produce juice. The end result though is very good.