Centrifugal juicers = fast, great for busy juice bars. Cold press juicers = high yield, nutrient retention. Citrus juicers = dedicated for oranges, lemons, limes.

Countertop juicers suit cafés and restaurants. High-volume extractors process kilos of fruit per hour for juice bars and hotels.

Look for models with removable, dishwasher-safe parts or quick-release assemblies to speed up cleaning between batches.

Cold press units are quieter but slower. Centrifugal models are noisier but better for front-of-house speed service.

Trusted brands include Ceado, Hamilton Beach, Waring, Robot Coupe, Skymsen, and Yasaki — proven in commercial juice service worldwide.

Centrifugal juicers for speed, or cold press juicers if you prioritise nutrient retention and premium juice quality.

Cold press yields more juice with less foam and better nutrient retention, but centrifugal juicers are much faster for service speed.

Yes if your menu focuses on orange, lemon, or lime juice. They deliver higher yield and faster prep for citrus fruits.

No — most have removable parts and dishwasher-safe components for quick cleaning between shifts.

From $350+GST, depending on type, output, and brand.