Citrus Juicers

Common Types and Configurations

• Manual lever-press citrus juicer: Hand-lever countertop unit. Operator places cut fruit on the reamer and pulls the lever down to press juice through a strainer. Suits cafes, bars, and small restaurants producing under a gallon per shift.
• Electric countertop citrus juicer: Motor-driven reamer with manual fruit loading. Catalog units run 155 to 350 watts and 1/4 to 1/2 HP. Output 30 to 50 liters per hour. Suited to mid-volume restaurants and brunch service.
• Automatic-feed citrus juicer: Loads whole fruit from a hopper, cuts and presses automatically. Catalog units produce up to 15 fruits per minute. Suited to juice bars, hotel breakfast lines, and high-volume operations.
• Heavy-duty electric model: Reinforced motor and frame for long continuous runs. Catalog heavy-duty units run 50 liters per hour in stainless steel.
• Catalog finishes: Stainless steel, chrome, classic green, black, white, and grey. Match the unit finish to the front-of-house aesthetic for cafes and juice bars.
• Removable squeezers and crowns: Standard across the catalog. Operators swap reamers to match orange, lemon, or lime sizes and wash components between fruit changes.

What to Look at Before You Buy

• Daily juice volume: Match output to peak service. Manual units produce a few gallons per shift. Electric 30 to 50 L/hr units handle 8 to 13 gallons per hour. Automatic 15-fruits-per-minute units produce up to 5 gallons of fresh orange juice per hour, depending on fruit yield.
• Fruit variety: Orange, lemon, lime, and grapefruit have different sizes. Multi-size reamer sets or removable crowns let one unit handle the full citrus line. Confirm the unit accepts the fruit sizes you stock before ordering.
• Manual vs electric vs automatic: Manual lever costs less and needs no electrical service. Electric reduces operator effort and produces consistent speed. Automatic feeders free the operator to plate or pour during the cycle, which matters in high-volume breakfast service.
• Motor power: Catalog motors run 155 watts at the low end up to 350 watts. Heavier output and longer continuous runs need 260 watts or higher. Light cafe use suits 155 to 190 watts.
• Construction and finish: Stainless steel and chrome contact surfaces resist citric-acid corrosion and clean fast. Detachable crowns and removable squeezers reduce wash time between fruit changes.
• Counter footprint: Manual lever units are tallest because of the handle swing. Electric models are compact bench-top. Automatic-feed units need hopper-loading clearance plus a drip catch under the spout.
• Voltage and power: Catalog units run on 115V single-phase. Confirm dedicated counter outlet for the heavy-duty 350W models.

Frequently Asked Questions

What is a commercial citrus juicer used for?

A commercial citrus juicer extracts fresh juice from oranges, lemons, limes, and grapefruit at production speeds. Restaurants and juice bars use it for fresh-squeezed orange juice at brunch, lemon juice for the cocktail program, lime juice for marinades and ceviche, and grapefruit juice for breakfast trays. Catering operations and hotel breakfast lines run continuous batches for buffets. Bars use the smaller lever-press units to portion fresh citrus into cocktails on the line. The equipment replaces hand-squeezing, which is slow, inconsistent in yield, and hard on the kitchen during peak service.

What is the difference between a manual, electric, and automatic commercial citrus juicer?

A manual citrus juicer uses a hand-pulled lever to press cut fruit against a rotating reamer. It costs less, needs no electrical service, and suits bars and small cafes producing under a gallon per shift. An electric citrus juicer drives the reamer with a 155 to 350 watt motor. The operator still places fruit on the reamer by hand, but the motor turns it. Catalog electric units produce 30 to 50 liters per hour, suited to mid-volume restaurants. An automatic-feed citrus juicer loads whole fruit from a hopper, cuts it, presses it, and ejects the rinds. Catalog automatic units produce up to 15 fruits per minute, suited to juice bars and high-volume breakfast service.

What size commercial citrus juicer do I need?

Match capacity to peak juice volume. Bars and small cafes producing under a gallon per shift suit a manual lever-press unit or a 155-watt electric. Mid-volume restaurants and brunch service producing 1 to 5 gallons of fresh juice per shift need a 260 to 350 watt electric at 30 to 50 liters per hour. Juice bars, hotel breakfast lines, and high-volume operations producing 5 gallons or more per shift need an automatic-feed unit at 15 fruits per minute. Confirm the unit accepts the fruit sizes you stock and that 115V outlets are available at the line position before ordering.

Related Categories

• Juicers
• Centrifugal Juicers
• Food Blenders
• Beverage Dispensers

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