Collection: Juicers

Commercial juicers cover the working span from bar citrus presses to high-volume cold-press machines for juice bars and health programs. Hospitality Connect stocks centrifugal, masticating, and citrus juicers from Sanamat, Zummo, Santos, Robot Coupe and Zumex — built for high duty cycles and food-grade sanitation.

Types of commercial juicers

• Manual citrus presses: Cast-iron lever presses for bar use — fast, no power, no cleaning beyond wiping.
• Centrifugal juicers (Santos): High-RPM blade-and-strainer; fast extraction; suits hard fruit and vegetable. 30–60 sec cleanup between batches.
• Cold-press / masticating juicers: Low-speed auger compression; higher yield, longer fridge life, slower throughput. Suits leafy greens and ginger.
• Automatic citrus machines (Zumo, Zumex): Self-feeding orange and lime juicers with hopper; for breakfast service and orange juice bars.
• Bar pour-pad juicers: Compact under-counter machines for bar wedge-and-press use.

Throughput and sizing

A centrifugal juicer like the Santos 50 handles 50–80 kilos of fruit per hour — enough for cafe and bar use. Health-juice programs running 200+ ml shots per hour need cold-press machines or multiple centrifugal units. Automatic citrus machines are rated by oranges per minute — Zumex Versatile and Zummo Z40 run 30–35 oranges/minute. Match the machine to your peak hour, not your average — juice bars run 70% of daily volume between 7–10am and 12–2pm.

Operating considerations

• Pulp ejection: External-pulp models clean faster than internal-pulp; matters for high-volume sites.
• Strainer mesh: Different mesh sizes for clear juice vs pulp-in. Stock a backup mesh per machine.
• Cleaning protocol: Most centrifugal machines need full strip-down every 4 hours of running; cold-press once per shift.
• Power: Bench citrus machines run 10A 240V; high-throughput cold-press steps to 15A.
• Noise: Centrifugal machines are loud (75–85dB); place behind glass or in a back-of-house prep zone.

Juicers chosen for the wrong throughput break service. A juice bar pushing 200+ shots in a 4-hour breakfast period needs at least two centrifugal machines or one cold-press plus a backup, not a single bench unit. Auto-citrus machines like Zummo and Zumex run 30–35 oranges per minute — fine for cafe service but limiting for breakfast-bar peaks. Cold-press machines have lower throughput but produce higher yield and longer-shelf-life juice; suit health-juice bars where margin per litre matters more than litres per minute. Plan cleanout time into the menu — most centrifugal machines need a 4-hour strip-down cycle.

Pair with

Round out a juice or smoothie program with blenders, ice cream / gelato maker and commercial blast chiller for next-day storage.

Why buy commercial juicers from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Commercial juicers care and longevity

• Hand wash where the manufacturer says: Plastic-handled tools and timber components are not dishwasher safe.
• Inspect handles and rivets weekly: Loose rivets become a foreign body risk.
• Match material to acid: Aluminium reacts with citrus and tomato; use stainless or anodised for prep.
• Replace silicone components annually: UV and heat brittle silicone over 12 months of service.
• Store off the bench: Wall-hung or magnetic strips reduce wear and bench congestion.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right commercial juicers to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.