Professional juicers are a key element of bar and catering business equipment, directly influencing the quality of drinks and dishes. Freshly squeezed juice has become a standard offering appreciated by both customers and staff. When choosing a professional juicer, it is important to consider the intensity of use, the power of the equipment, hygiene requirements and the type of juice to be extracted. A properly selected machine ensures fast service, minimal product loss and a long service life even under intensive operating conditions.
Product range
Citrus juicers are among the most popular bar equipment. They are designed for extracting juice from oranges, lemons, limes, grapefruits and other citrus fruits. Available options include manual, electric and high-power automatic models for bar counters with high drink turnover.
Centrifugal or high-speed juicers ensure fast juice extraction from hard fruits and vegetables such as apples, carrots, beets and celery. These machines are ideal for venues where many customers need to be served in a short time, such as canteens and self-service restaurants.
Slow juicers use the cold-press method, preserving the nutritional value and flavour of the juice at a high level. They are quieter but slower, and are often chosen by health-focused cafés and hotels where customers value high-quality products.
Automatic citrus juicers for supermarkets are designed for direct integration into fruit sections, allowing customers to purchase freshly squeezed juice directly in-store. They are fully automatic, hygienic and easy to maintain.
How to choose a juicer for professional use
The first criterion is workload intensity. Bars and cafés with high customer traffic require machines with high performance and a durable motor. For home use or small cafés, a more compact model with lower power is sufficient.
Secondly, choose the type of juice. A citrus juicer does not need high speed – power and hygiene are more important here. If you plan to juice apples, carrots and other hard vegetables, a centrifugal or slow juicer with the appropriate cutting or pressing mechanism is needed.
Thirdly, evaluate hygiene requirements. Bars and food processing facilities adhere to strict hygiene standards. The juicer’s body must be made of food-grade stainless steel or high-quality plastic that can be quickly disassembled and washed.
The fourth factor is noise level. Slow juicers are significantly quieter than centrifugal juicers. This is important in bars and cafés, where noise levels directly affect customer comfort.
The fifth criterion is ease of maintenance. Professional equipment is used intensively every day, so easily removable and washable parts are a practical advantage. Before purchasing, it is advisable to check whether the manufacturer provides spare parts and service – this means less downtime in case of damage.
The sixth consideration is the size and capacity of the machine. Compact countertop models can be placed directly on the bar counter, while larger stationary machines are suitable for fruit sections or spacious kitchen areas. When choosing a model, consider the available space and the planned daily juice production volume.
Frequently asked questions
Which juicer is suitable for a bar counter?
The most suitable for a bar counter are compact citrus juicers with a stainless steel body and a sufficiently powerful motor for intensive use. Models with two presses and automatic juice collection can be placed directly on the counter, ensuring fast service. BHS specialists will help you choose the optimal solution for your specific bar format.
Is a slow juicer suitable for professional use?
Yes, slow juicers are suitable for professional use in hotels, health-focused restaurants and cafés where high nutritional value and preserved vitamins in the juice are important. However, they take longer to extract juice, so in high-traffic venues, a centrifugal juicer is a better choice.
How often should a professional juicer be cleaned?
Professional juicers should be cleaned after each shift or more frequently if the machine is used continuously. Most models have removable parts that are easy to wash under running water. Regular cleaning extends the machine’s service life and complies with hygiene standards.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
