Automatic Slow Juicer – 90mm Whole-Fruit Chute, High-Torque Cold Press for Celery, Carrots, Apples & Leafy Greens with Built-In Pulp Separation

Nobody stops juicing because they stopped liking juice

They stop because of the twenty minutes around it. The chopping board. Apples quartered small enough to fit. The sieve. Pulp on the worktop. Parts stacked in the sink while the juice goes warm. Two weeks in, the machine moves to the back of the counter, and then into a cupboard.

This one is built to take steps off both ends. Whole fruit goes in the top without being cut down first. The pulp comes out of its own spout into its own cup, so there is nothing to strain afterwards. Fewer steps before, fewer steps after — that is the entire difference between a juicer you use and one you own.

Whole apples. No knife.

The feed chute is wide-mouthed — the manufacturer's own photographs show a whole orange and a whole peach going in without being cut down. Rinse the fruit, flip the black lid back, drop it in. Anything wider than the opening still needs halving, a large melon or a big beetroot for instance, and stones come out of peaches, mangoes and cherries first.

It presses. It does not shred.

Inside the clear bowl there is a single auger — a thick turning screw — and a stainless steel screen wrapped around it. Produce is drawn down, crushed against the screen and squeezed through it. There is no spinning cutting disc in this machine.

You can see the result at the pulp spout: what comes out is dry, fibrous crumble that holds its shape, not a wet sludge. That is what the difference between pressing and shredding actually looks like.

The pulp leaves by its own door

Two spouts, not one. Juice runs out of the front of the bowl; pulp is pushed out of the side. Each has its own cup underneath. Nothing has to be poured through a sieve afterwards, and nothing has to be dug out of a basket between batches — you can keep feeding.

The juice spout has a small lever tap on it. Closed, it holds the juice in the bowl, so you can let a batch finish and pour it in one go, or change the cup without dripping down the worktop.

Celery, kale and ginger — the stringy stuff

This is the real test in this category, so it is worth being straight about it. An auger is the design people buy for greens, because crushing and pressing gets liquid out of fibre that a cutting disc mostly just chops up. Technique does as much work as the machine:

• Cut fibrous stalks short. Roughly finger length. Long strands are what wraps itself around an auger.
• Feed steadily, a piece at a time. Do not pack the chute full and walk away.
• Alternate leaves with something firm. An apple, a carrot or a stick of celery after a handful of kale keeps the auger biting and pushes the leaves through.
• Expect leaf pulp to be wetter. Leaves hold water differently from apple and carrot. That is true of every juicer built this way, not a fault in this one.

If it does bind on a big load of stalks, switch it off, twist the bowl off the base and clear the auger rather than forcing more in on top.

Wash it before you drink the glass

Everything that touches food lifts off the motor base: the clear bowl, the stainless screen and the auger inside it, the chute with its hinged lid, and the two collection cups. The red motor body never goes near water — wipe it and leave it.

Do the rinse straight after you pour, while the pulp is still wet. It comes away under a running tap. Dried pulp is what turns a rinse into a job, and it is the single most common reason a juicer ends up in a cupboard. The screen is the part worth attention — hold it up and rinse until you can see light through the holes.

What you get

• A vertical slow juicer — one auger pressing produce against a stainless steel screen, no cutting blade
• A wide feed chute with a hinged lid, sized for whole fruit
• Separate juice and pulp spouts, with a collection cup for each
• A lever tap on the juice spout to hold or stop the flow
• A clear bowl that twist-locks off the motor base for washing
• A carry handle moulded into the back of the body, for lifting it in and out of a cupboard

Not just a January machine

It is for anyone who has owned a juicer before and stopped using it, because the failure is almost never the juice — it is the prep and the washing up, and this machine is built around both. For anyone who wants celery, kale and ginger in the glass rather than only orange juice. For small kitchens, because it stands up rather than sprawling and has a handle in the back for lifting it out of a cupboard. And for the ten minutes you actually have in the morning, rather than the half hour you don't.

Frequently asked questions

Do I really not have to cut anything?

Most everyday fruit and veg goes in whole — the manufacturer's own photographs show a whole orange and a whole peach entering the chute. Anything wider than the opening needs halving, and stones come out of peaches, mangoes and cherries first.

Does it actually handle celery and leafy greens?

That is what an auger design is for: it crushes and presses fibre instead of chopping it. Cut stalks into finger lengths, feed them steadily rather than all at once, and put an apple or a carrot through after a handful of leaves. Leaf pulp comes out wetter than apple or carrot pulp on any juicer built this way.

How wet is the pulp?

On hard produce it leaves the side spout as dry fibrous crumble that holds its shape — that is what you are looking at in the photographs above. Soft fruit and leaves give a wetter pulp. If a batch is wetter than you expected, it has usually been fed too fast.

How long does cleaning actually take?

It is a rinse rather than a wash-up, as long as you do it straight after pouring. Everything that touches food lifts off the motor base and goes under a running tap. Leave it until the pulp has dried on and it becomes a genuine job — that is the whole trick with this category.

How loud is it?

It presses at low speed instead of spinning a cutting disc, so it does not make the high-pitched whine of a centrifugal juicer. It is still a motor working under load, though — expect a low hum that changes pitch depending on what you are putting through it.

Does it go in the dishwasher?

Wash it by hand. The motor body must never go in water at all, and we do not hold a dishwasher-safe rating from the manufacturer for the clear parts. A rinse under the tap while the pulp is still wet is faster than a dishwasher cycle anyway.

Can I make it the night before?

You can, but drink it fresh where you can. Sealed and refrigerated it holds up better than juice from a high-speed machine, because far less air is beaten into it on the way out. Same day is still best.