A cold press juicer separates the liquid from the fibre of fruits and vegetables without introducing heat. This means the nutrients and enzymes that would be destroyed by a centrifugal juicer are preserved and the result is a more nutritious juice.
When we tested cold press juicer in our Good Housekeeping Institute kitchen appliances and innovation lab, we looked for how well the machine handled the different kinds of produce we put through it. We also checked how much foam the machine produced, how dry the waste pulp was, and whether any juice leaked or splattered during or after juicing. We also rated how easy it was to set up, assemble, and clean the machines.
Sip the Freshness: Exploring the World of Cold Press Juicers and Their Benefits
Designed for slow and steady juicing, this powerful machine makes flavorful juice with minimal bits of pulp in each recipe we tried. It’s also quiet, sturdy and lightweight—a plus if you want something that doesn’t take up a lot of counter space. It even comes with a small booklet that provides safety information, parts, assembly and cleaning instructions, and some recipes.
This model’s juicing chamber has a 3.3-inch wide chute so you can just drop whole fruits and vegetables in—no need to chop them beforehand. Its smaller feed tube meant some of our test ingredients needed more force or to be pushed or reversed during the juicing process, but overall it worked great for producing delicious juice. It can handle leafy greens and wheatgrass, too, so it’s a good choice if you like to drink plant-based juices.
