From masticating and centrifugal extractors to manual citrus presses and heavy-duty sugarcane juicers designed for juice bars, restaurants, and home kitchens, VEVOR's juicer range includes every type of commercial juice maker and VEVOR juice machine. VEVOR juicers can handle every situation, from quick centrifugal extraction to slow, masticating juicing that preserves nutrients, whether you're setting up a bustling juice bar or pressing apples in your backyard. Browse the full selection below to choose the juicer that best fits your produce type, daily volume, and budget.
Are you squeezing oranges for a weekend brunch rush, making cider at home, or filling a juice bar? In addition to sugarcane juice machines and fruit wine presses for cider and wine production, VEVOR offers centrifugal, masticating, and manual juicers. Every juicer is made from food-grade stainless steel and designed to meet the output needs of home kitchens, restaurants, and cafés, ensuring dependable extraction regardless of product type or batch size.
VEVOR's four main juicer categories suit different speeds, yields, and use cases. Whether your process runs smoothly or bottlenecks at the counter depends on the type of juicer you use for your daily volume.
Centrifugal juicers shred produce with a spinning cutting disc, usually between 3,000 and 15,000 RPM, then shoot the juice through a mesh sieve. As a result, this category is the fastest option available, making it ideal for cafés and juice bars that need to serve customers without compromising throughput.
VEVOR's professional orange juicers use this extraction method and feature 120W motors that process 20 to 25 oranges per minute. When consumers line up for fresh orange juice during the morning rush, that kind of speed matters. Compared to slower extraction methods, prep time drops significantly because this commercial juice extractor accepts whole or halved fruit through a wide feed opening.
Pull-out filter boxes, peel-collecting buckets, and stainless steel housings speed up cleanup between batches, which matters when a commercial juicer squeezer runs for hours on end. Higher spin rates add heat and oxidation to the juice, so serving it fresh is preferable to storing it for days. A commercial orange juice machine based on centrifugal extraction remains one of the most practical options for eateries, juice bars, and catering businesses that value speed and volume.
Masticating juicers, also known as cold press or slow juicers, take the opposite approach to speed. These devices use a single or twin auger to slowly crush and grind produce, usually at 40 to 100 RPM, instead of high-RPM spinning. Faster extraction techniques can break down enzymes, vitamins, and natural flavor compounds, but this mild mechanical action produces far less heat.
VEVOR's 100W masticating commercial orange juicer applies the same low-speed concept to oranges, offering a quieter, more nutrient-conscious choice for cafés and wellness-focused kitchens. Because the crushing motion extracts more liquid from pulp and fiber than rapid shredding, this gradual extraction method also tends to yield more produce per pound. Every extra ounce of juice from a case of oranges adds up over a week, which is important for companies with narrow profit margins.
Bottling and pre-batching are feasible because juice extracted via masticating extraction also keeps better in storage, often staying fresh in the refrigerator for 48 to 72 hours rather than a few hours. A slow juicer from VEVOR is worth the slower pace for wellness centers, smoothie bars, and any business building a menu centered around cold-pressed juice.
An electric motor that runs continuously is not necessary in every kitchen. VEVOR's 15-inch and 19-inch cast iron hand press manual citrus juicers are designed for smaller batches when control and consistency matter more than speed. These hand press juicer designs extract juice through a perforated basin while leaving most pulp and seeds behind, using intense downward pressure from a long lever arm on half lemons, oranges, pomegranates, or grapefruits.
These citrus presses' cast iron construction provides them the strength to withstand frequent industrial usage without deteriorating, and the mechanism doesn't require maintenance for a motor, belts, or electronics. Small cafés, restaurants that combine citrus into cocktails, and home kitchens that squeeze a few pieces of fruit at a time instead of running continuous batches will find this simplicity appealing.
The unit disassembles into a few sections that rinse under running water, making cleanup simple. VEVOR's manual press alternatives offer a small, affordable solution for anyone who wants reliable citrus extraction without the expense or environmental impact of an electric juicer.
Beyond fruit juicing, VEVOR offers customized extraction with fruit crushers, sugarcane juice equipment, and fruit wine presses. Using three or four stainless steel rollers and a 2.4-inch feed inlet designed for whole sugarcane stalks, the 800W electric sugarcane juicer machine can produce up to 661 pounds of juice per hour; a manual version can produce about 110 pounds per hour for smaller vendors and lower-volume stands.
Fresh sugarcane juice is a mainstay at food trucks, farmers' markets, and juice stands in Southeast Asia and Latin America. VEVOR's fruit wine presses for cider, wine, and pressed fruit juice range in size from small 0.44-gallon (1.65L) countertop units to large 7.93-gallon (30L) hydraulic machines with T-shaped handles, stainless steel or solid beech wood baskets, and filter bags.
Juice production is greatly increased by pre-grinding apples and grapes in a matching 1.8-gallon apple and grape crusher press. Small cideries, home brewers, and orchard owners use this crusher-and-press combination to turn a harvest into gallons of finished juice or wine in the afternoon.
Beyond juicer type, the spec sheet's power, output per hour, and roller count show how well a juicer performs under regular commercial use.
Although output per minute or per hour best forecasts real-world performance, wattage is a general measure of how much resistance a juicer can push through without straining. At 20 to 25 oranges per minute, VEVOR's 120W commercial orange juicer can process well over 1,000 oranges without overheating over a single lunch shift.
For sellers selling by the cup during peak hours, the 800W sugarcane juicer machine's rated output of 661 pounds of juice per hour is crucial. Comparing juicer types solely by wattage can be deceptive because lower-wattage masticating devices, such as VEVOR's 100W slow orange juicer, trade speed for softer extraction and higher yield per piece of fruit.
Instead of buying an industrial orange juice machine or any commercial juice extractor based solely on motor size, match the rated output to your real peak-hour demand. A large machine that sits idle loses money and takes up counter space.
Food-grade stainless steel, which resists rust, corrosion, and the acidic sting of citrus and fruit juice better than plastic or coated metal, forms the foundation of almost every VEVOR professional juicer and juice machine. Fruit wine presses use solid beech wood or stainless baskets that can withstand repeated hydraulic pressure without cracking.
In contrast, sugarcane extractors use stainless steel rollers rated for continuous contact with fibrous stalks. Because smooth stainless surfaces meet food-service cleanliness standards and wipe down quickly between batches, this design also simplifies sanitation. Convenience and safety features round out the design. While sugarcane machines include a 2.4-inch inlet guard sized for safe stalk feeding, commercial orange juicers usually come with pull-out filter boxes, peel-collecting buckets, and protective coverings.
Replacement rollers, filter bags, and movable stainless steel base cabinets on swivel casters are juicer accessories that extend a machine's lifespan and make it easier to move bulky equipment around a kitchen or stall. With the right accessories, a commercial juicer can run longer between maintenance calls.
VEVOR offers a wide selection of juicing equipment, including heavy-duty sugarcane juice machines, manual fruit wine presses for home cider production, gentle masticating versions, and quick centrifugal commercial orange juicers. Each juicer is constructed from sturdy cast iron or stainless steel and is priced competitively without sacrificing functionality. VEVOR has a juicer that fits your volume and budget, whether you're running a home kitchen, a juice bar, or a farmers market stand. Choose the juicer that best suits your company or upcoming harvest by browsing the full selection now.
VEVOR's 120W commercial orange juicers are ideal for busy juice bars and restaurants since they can process 20 to 25 oranges per minute, which adds up to well over 1,000 oranges per hour of continuous operation.
Indeed. Enzymes, vitamins, and flavor are preserved because masticating juicers operate at 40 to 100 RPM rather than thousands, producing less heat and oxidation. You should drink juice sooner, even though centrifugal juicers are quicker.
Indeed. The 15-inch and 19-inch cast iron hand press juicers work for bars, cafés, and home kitchens, and they handle oranges, lemons, limes, pomegranates, and grapefruit.
With three or four stainless steel rollers, the 800W electric sugarcane juicer machine can produce up to 661 pounds of juice per hour. For smaller stands, the manual version can produce about 110 pounds.
The sizes of VEVOR fruit wine presses vary from 0.44 gallons (1.65L) to 7.93 gallons (30L). Compact sizes work well for small batches of a few pounds of fruit, while the 15L to 30L models are necessary for orchard-scale pressing.
