Is Slow juicer really better?

Juicing has become an incredibly popular way to get more nutrients into your diet. With the array of juicers available, it can be tough to know which type is best for you. Two of the most common types are centrifugal juicers and slow juicers (also known as masticating or cold press juicers). But is one really better than the other? Here’s a detailed comparison of slow juicers versus centrifugal juicers to help you decide.

How They Work

Centrifugal juicers utilize a fast spinning metal blade that shreds vegetables and fruit. The fast spinning motion separates the juice from the pulp via centrifugal force. The juice goes through a strainer and into a container, while the pulp is discarded.

Slow juicers work via a slower rotating auger that crushes produce into a pulp and presses it against a screen. The auger spins at around 80-100 RPM, compared to centrifugal juicers which spin at 1,000-15,000 RPM. The slower speed allows juice to be extracted without heat buildup or oxidation.

Juice Quality

Due to the high speed spinning, centrifugal juicers introduce air into the juice which causes oxidation. This reduces the shelf life of the juice. Slow juicers keep air out of the juice, preventing oxidation. The juice from a slow juicer can last up to 72 hours in the fridge with minimal nutritional degradation.

The slower extraction process of masticating juicers also allows them to get more juice from produce. You can expect around 10-20% higher juice yield compared to centrifugal models.

Enzyme and nutrient levels have been shown to be higher in juice from slow juicers. The slower speeds crush cell walls but don’t damage enzymes and vitamins via heat and oxygen like centrifugal models can.

Heat and Oxidation

The high speeds of centrifugal juicers generate heat and friction that can destroy nutrients and enzymes. Slow juicers produce virtually no heat so enzymes and vitamins remain intact.

Less oxidation also occurs with masticating juicers due to the lack of air exposure and heat. This results in juice with a longer shelf life and better nutrient content.

Juicing Efficiency

Centrifugal juicers are generally much faster at juicing. A centrifugal model can juice a cup of vegetables or fruit in around 5-10 seconds. Slow juicers take 60-90 seconds to extract juice due to the slower mechanism.

So if you’re short on time in the morning, a centrifugal juicer would be the better choice. But the increase in juice quality from a slow juicer may be worth the extra time for many users.

Types of Produce

Centrifugal juicers do best with softer produce like citrus fruits and celery. The fast spinning blades have trouble extracting juice from harder items like carrots, beets, and ginger. Feeding hard produce into a centrifugal juicer will increase instances of clogging.

Slow juicers excel at juicing all types of fruits and vegetables – whether soft or hard. Their crushing augers have no issue extracting liquid from harder produce. You can also juice wheatgrass and leafy greens which are difficult to juice in centrifugal models.

Pulp Dryness

Due to the slower extraction, masticating juicers remove more liquid from pulp. Pulp from a slow juicer often feels nearly dry after passing through the juicing screen.

Centrifugal machines extract juice much quicker, meaning pulp retains more moisture. If you don’t consume the pulp, drier pulp from a slow juicer allows you to get the most juice out of your produce.


Centrifugal juicers operate at very high speeds, resulting in loud noise levels while juicing. Slow juicers have much quieter motors and won’t disrupt your morning routine or wake up the whole household.


There is overlap, but centrifugal juicers are generally $50 to $200 while masticating slow juicers range from $200 to $400. Keep in mind that slow juicers may save you money in the long run thanks to higher yields and drier pulp.

Ease of Use

Centrifugal juicers are usually easier to assemble, operate, and clean. Slow juicers have more parts and screens that require more attention when cleaning.

Feeding produce into a centrifugal juicer is fast and straightforward. Slow juicers feature smaller produce chutes that require some chopping beforehand.

Feature Centrifugal Juicer Slow Juicer
Juicing Speed Very fast (seconds) Slow (60-90 seconds)
Heat Generation High heat Low heat
Oxidation High oxidation Low oxidation
Juice Shelf Life 1-2 days 3-5 days
Juice Yield Lower yield Higher yield
Nutrient Retention Lower Higher
Enzyme Preservation More destruction Less destruction
Produce Handling Soft produce only All produce types
Pulp Dryness Wet pulp Dry pulp
Noise Level Loud Quiet
Price Range $50-$200 $200-$400
Ease of Use Easy More difficult

The Bottom Line

When it comes to juice quality, slow juicers are the clear winners. The slower mechanism results in less oxidation, higher yields, and better retention of nutrients and enzymes. Juice from a masticating juicer simply tastes better and provides more micronutrients.

Centrifugal juicers are good for those who want to juice quickly or stick to mostly softer fruits and veggies. But their high speeds produce heat, foam, and oxidation that degrades juice quality.

Investing in a slow juicer may cost more up front but pay off in the long run through increased juice output and savings from not having to buy store-bought juice. Plus higher nutrient levels lead to better health.

For most people, the increase in juice quality is worth the slower juicing time and higher cost. If you’re looking to maximize nutrients, enzymes, and juice shelf life, a masticating slow juicer is likely the best option.

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