Search intent: commercial investigation + informational
Citrus vs Masticating vs Centrifugal: Yield per Kg, Foam, and Daily Cleaning Minutes → Dollars
Written for Australian cafés, juice bars, hotels and QSRs heading into spring–summer. Reviewed for compliance and accuracy • Last updated: 3 Oct 2025
- Citrus automatics (OJ, lemonade): expect roughly 2.5–3.0 kg oranges → 1 L juice (variety‑dependent). Best for FOH theatre and consistent orange/lemon throughput. Fewer parts than cold press. See yields.
- Masticating / cold press: highest extraction on greens/roots and the cleanest, least‑foamy juice; slower feed. Typical commercial throughputs advertised: ~40–60 L/h depending on model and produce. See throughputs.
- Centrifugal: speed king for carrots/apples with large chutes and auto pulp ejection; manufacturers quote up to 120–160 L/h on flagship units. Juice is typically foamier and separates faster; great for by‑the‑glass volume. See foam notes.
- Compliance: Keep potentially hazardous foods at ≤ 5 °C or ≥ 60 °C; when using time as a control apply the 2‑hour/4‑hour rule. Record staff training and cleaning under Standard 3.2.2A. See compliance snapshot.
- ROI: Real money hides in yield per kg and cleaning minutes per day. Our calculators turn those into dollars for your venue. Jump to calculators.
Scope: this page covers commercial juicers (AU)
We’re comparing three commercial categories—citrus (automatic reamers), masticating “cold press”, and centrifugal extractors—for café/juice‑bar menus. Domestic “party” units aren’t discussed here, because they’re not built for continuous service or food‑business compliance.
Compliance snapshot (plain English, Australia)
| Requirement | What it means for juice service | Where to check |
|---|---|---|
| Keep potentially hazardous foods ≤ 5 °C (or ≥ 60 °C). Time out of temp can be managed using the 2‑hour/4‑hour rule. | Chilled storage for cut fruit/veg and made‑ahead juices. If using time as a control: <2 h → back to fridge; 2–4 h → use immediately; >4 h → discard. Time is cumulative. | FSANZ — Temperature control • FSANZ — 2‑hour/4‑hour rule |
| Cleaning vs sanitising are different steps. | Scrape → wash with hot water & detergent → rinse → sanitise → air‑dry. Don’t skip the rinse before sanitiser; residue can neutralise it. | FSANZ — Cleaning and sanitising • Safe Food Australia Appendix 6 (PDF) |
| Training & records under Standard 3.2.2A. | Document food‑handler training, and keep basic evidence for critical controls (temps, time out of temp, cleaning, calibration). Keep records accessible. | FSANZ — 3.2.2A overview • 3.2.2A Evidence Tool (PDF) |
| Unpasteurised juice risk is real (history of outbreaks). | Treat made‑ahead fresh juice with the same temperature/time discipline as other PHF. Label/date in BOH, and rotate stock quickly. | FSANZ — Orange juice pasteurisation context • NSW Food Authority — Temperature control |
Non‑compliance can lead to improvement notices or fines under state/territory food laws. In serious cases (unsafe practice causing risk), closures or prosecutions may apply.
Who this helps (reader personas) & how to use this page
- New café owner (budget‑tight): start with the type‑by‑type table, then use the ROI calculators with conservative numbers.
- Busy juice bar manager: check throughputs and foam/separation, then put your own minutes/kg and wage rate into the calculators.
- Hotel F&B: consider automatic citrus for breakfast FOH and centrifugal for event spikes. Keep records for 3.2.2A audits.
Type vs menu fit, foam, speed & care — at a glance
| Type | Shines when | Foam & texture | Advertised throughput (illustrative) | Cleaning notes |
|---|---|---|---|---|
| Citrus automatics | OJ stations, lemonade, citrus cocktails; consistent size fruit stream. | Bright, low‑pulp; peel oils excluded by design; minimal foam. | “40 fruits/min; ~1 gal/min” on high‑capacity models; mid‑range ~22 fruits/min. Examples: Zumex Speed, Versatile Basic. | Fewer parts than cold press; daily rinse & sanitise, weekly deeper clean; check juice taps and peel buckets. |
| Masticating / cold press | Greens/roots blends; premium “clean” juice; bottled short holds. | Least foam and slower separation; suitable for grab‑and‑go if cold chain is disciplined. | Many commercial units quote ~40–60 L/h (produce‑dependent). Examples: Kuvings CS700, Santos 65. | More components; plan a tight dismantle/brush routine. Rinse‑through between recipes to reduce cross‑flavour. |
| Centrifugal | High‑volume carrots/apples; fast bar service; short on‑demand runs. | More aeration → more foam, quicker separation; excellent speed and big chutes. | Flagships quote 120–160 L/h. Examples: Robot Coupe J80/J100, Ceado ES700. | Auto pulp ejection helps; daily end‑of‑shift deep clean of basket/filter; periodic basket split‑clean. |
Yield per kilogram: realistic ranges you can plan around
Yields vary with variety, ripeness, handling and machine design. Use ranges as planning inputs and validate with your own test batches.
| Produce | Indicative yield (L per kg) | Notes & source | Menu uses |
|---|---|---|---|
| Oranges (citrus reamer) | ~0.33–0.40 | ~2.5–3.0 kg fruit → 1 L juice (machine & season dependent). | Breakfast OJ jugs; spritzers; mocktails. |
| Carrots | ~0.50–0.65 | General industry heuristics & charts (method‑dependent). Cold press tends to be higher than centrifugal. | Carrot‑apple‑ginger; immunity shots. |
| Apples | ~0.55–0.65 | Example: ~0.86 lb ≈ 1 cup (236 mL) → ~0.60–0.65 L/kg on slow juicers (variety dependent). | Apple‑mint; cold‑pressed blends; base sweetener. |
| Celery | ~0.50–0.60 | Example conversions from weighed sticks to cups on slow juicers. | Green juices; detox shots. |
Always weigh your test batch: yield (mL) ÷ produce (g) → mL/g. Multiply by 1000 for L/kg.
Throughput & bowl size: what the spec sheets actually say
Citrus automatics
- High‑capacity models advertise up to 40 fruits/min and ~1 gallon/min with specific fruit diameters and kits.
- Mid‑range units advertise ~22 oranges/min. Plan your breakfast window with a 15‑minute run‑up for top‑ups.
Masticating “cold press”
- Many vertical commercial models quote around 40 L/h; some heavy‑duty units promote up to 60 L/h (produce‑dependent).
- Benefits: higher extraction on greens/roots and cleaner mouthfeel. Trade‑off: slower feed, more parts to brush.
Centrifugal extractors
- Flagship extractors list 120–160 L/h with auto pulp ejection and wide chutes.
- Great for by‑the‑glass service during rushes and for carrot/apple‑heavy menus.
Foam & separation: why it matters for customer perception
Centrifugal baskets spin at high RPM and incorporate more air into the juice, so you’ll generally see more foam and faster separation. Cold‑pressed juice (masticating + press) is usually cleaner, with less foam and slower separation—handy if you bottle same‑day for grab‑and‑go. Independent lab comparisons and literature point in this direction, even though exact nutrient differences vary by produce and test method.
- Minimise foam by chilling produce, avoiding unnecessary aeration at the spout, and straining foam at service.
- For FOH show, citrus automatics pour visually clean juice with minimal head—nice for buffets and hotels.
Daily/weekly cleaning SOP (commercial juicers)
Citrus
- Power off & unplug. Empty peel bins.
- Disassemble squeeze/reamer parts; pre‑rinse to remove acids/sugars.
- Wash with hot water + detergent → rinse → sanitise (per chemical label).
- Air‑dry. Wipe exterior; sanitise tap/nozzles.
Cold press (masticating)
- Run clean water through to purge flavours.
- Disassemble lid, strainer, wiper, auger, bowl; brush mesh thoroughly.
- Wash → rinse → sanitise; avoid dishwashers if manufacturer warns.
- Air‑dry. Inspect gaskets; replace when cracked.
Centrifugal
- Unplug. Remove basket/filter and pulp bin.
- Soak basket; scrub outside of filter cone; avoid pressure washers.
- Wash → rinse → sanitise → air‑dry. Re‑assemble when fully dry.
- Periodic: split the basket assembly for deep clean per manual.
Always follow your model’s manual. Many manufacturers offer quick‑rinse tips between batches and caution against dishwashers for plastic parts.
Turn yield and cleaning minutes into dollars (calculators)
Calculator A — Ingredient cost & revenue by yield
Estimate how yield affects daily serve count and gross revenue.
Prefills are conservative examples. Replace with your measured yields and costs.
Calculator B — Daily cleaning minutes → labour cost
Minutes vary by model and how often you rinse between recipes. Use your timing data from a live shift.
Case study (real‑world style): a 90‑second way to sanity‑check your choice
Venue: inner‑city café in Sydney, 60 seats, morning juice line is OJ + carrot‑apple‑ginger, and a green “detox”. They currently use one centrifugal.
- Measure your day: 15 kg oranges • 12 kg carrots/apples • 6 kg celery/spinach. They time cleaning at 12 min/day on centrifugal.
- Plug into calculators: Using 0.36 L/kg for citrus, 0.55 L/kg centrifugal, and 0.62 L/kg cold press (greens/roots). Wage baseline $24.95/h.
- Run the sums: Moving greens/roots to a cold press adds litres without changing oranges. With $7/300 mL serves, the extra yield turns into several extra serves/day. Cleaning adds ~+3 min if they deep‑brush the cold‑press screen, which costs a few dollars/week—small compared to added serves.
- Outcome they choose: keep the centrifugal for FOH speed (carrots/apples) and add a compact cold‑press for greens. Citrus stays manual/automatic reamer at FOH for look‑and‑feel.
The numbers above are examples to show the math. Use your own kg/day, yields and timing for a true ROI.
Hot FAQs (quick, useful, source‑linked)
How many oranges make 1 L of juice?
Plan on ~2.5–3.0 kg oranges per litre, varying with size, season and machine. Automatic citrus units specify acceptable diameters and feed speeds—check the product page when you buy fruit by the carton.
Which type gives the most juice from carrots and greens?
Cold‑press/masticating systems typically extract more from greens and roots than centrifugal designs (lab and industry comparisons back the trend), though exact percentages vary by produce and machine. If your menu is heavy on celery/spinach, expect the cold press to win on yield.
Why is my centrifugal juice so foamy?
The spinning basket aerates the juice. Work colder, avoid splashing at the spout, strain at service, and don’t over‑run batches. For bottled same‑day juices, many operators prefer cold press for the cleaner look.
Are fresh juices “potentially hazardous” foods?
Some are—especially low‑acid vegetable juices (e.g., carrot/celery). Follow FSANZ temperature control (≤ 5 °C) and, if you use time as a control, apply the 2‑hour/4‑hour rule and keep simple records under 3.2.2A.
What about cleaning frequency?
End‑of‑day deep clean, full sanitise, air‑dry. Between recipes, most manufacturers show a quick rinse‑through to minimise flavour carryover. Keep a short daily tick‑sheet for 3.2.2A evidence (sample below).
Where can I see commercial models?
Browse our Commercial Juicers category, or reach our team for Sydney/Melbourne/Brisbane installs.
Copy‑paste templates (3.2.2A friendly)
Daily juice line check (time/temperature/cleaning)
| Date | Batch / SKU | Start temp (°C) | Out‑of‑fridge start time | Time back to ≤ 5 °C (or used) | Cleaner used | Sanitiser (name/dilution) | Signed |
|---|---|---|---|---|---|---|---|
| __/__/__ | Carrot‑Apple | __ | __:__ | __:__ | __ | __ | __ |
| __/__/__ | OJ | __ | __:__ | __:__ | __ | __ | __ |
Staff training log (food handler)
| Name | Role | Training module | Date | Assessor | Evidence (file/ref) |
|---|---|---|---|---|---|
| __ | Juice line | Cleaning & sanitising SOP | __/__/__ | __ | __ |
| __ | BOH | Time/temperature control (2h/4h) | __/__/__ | __ | __ |
FSANZ suggests keeping simple evidence for at least several months; check your local enforcement agency for expectations.
City notes: Sydney • Melbourne • Brisbane
- Sydney (NSW): NSW Food Authority emphasises temperature control and accurate probe thermometers. If you batch and display in self‑serve, double down on ≤ 5 °C and short hold times.
- Melbourne (VIC): Health Victoria’s 3.2.2A implementation info videos are useful for onboarding new staff. Keep cleaning logs simple and visible near the sink.
- Brisbane (QLD): QLD guidance mirrors FSANZ tools; use the evidence tool language in your logs—it reduces back‑and‑forth during inspections.
Product pathways (so you can act)
Appendix: Spec examples (manufacturer‑published)
| Model (type) | Headline spec from manufacturer | What to take away |
|---|---|---|
| Robot Coupe J100 (centrifugal) | Extraction rate listed at ~160 L/h with auto pulp ejection and wide feed. | Designed for continuous, fast bar‑service throughput. |
| Ceado ES700 (centrifugal) | “Two litres in a minute”; high‑duty, 3000–3600 rpm; double feed chute. | Throughput suits peak windows; plan strong cleaning on basket/filter. |
| Kuvings CS700 (cold press) | Quoted at ~40 L/h (produce‑dependent); 50 rpm auger; commercial duty. | Best for premium green/root blends; lowest foam; slower feed. |
| Santos 65 (cold press) | Australian sellers quote up to ~60 L/h; extra‑wide chute for less prep. | High volume cold press option; verify against your mix. |
| Zumex Speed / Versatile Basic (citrus) | “Up to 40 fruits/min & ~1 gal/min” on Speed series; ~22 fruits/min on Versatile Basic. | Pick by fruit size range and service format (FOH vs BOH prep). |
Sources & further reading (primary first)
- FSANZ: Temperature control • 2‑hour/4‑hour rule • Standard 3.2.2A overview • Evidence Tool (PDF) • NSW Food Authority — temperature control
- Wages (AU): Fair Work Ombudsman — National Minimum Wage 2025
- Yields & method: Zummo FAQ (oranges per litre) • Goodnature — produce → juice heuristics • Juicernet — average yields by produce • Kuvings — produce weights to cups (indicative)
- Throughput examples: Robot Coupe J100 (160 L/h) • Ceado ES700 (2 L/min) • Kuvings CS700 (≈40 L/h) • Santos 65 (≈60 L/h) • Zumex Speed S+ • Zumex Versatile Basic
- Foam/separation: Goodnature visual comparison • Peer‑reviewed comparison: cold‑pressed vs centrifugal (quality attributes)
- Buying‑guide context: Nisbets AU — commercial juicers • SilverChef AU — buyer’s guide
Ready to choose? (we can help spec & install)
Tell us your menu, kg/day and service windows. We’ll recommend a citrus, cold press, and/or centrifugal mix and map it to your budget—and to the cleaning minutes you have.
