Citrus juicers for bars and restaurants (7)

Types of citrus juicers

Juicers differ in design, method of operation and capacity. A simple manual juicer is ideal for preparing individual drinks, whilst a lever-operated or electric model will be more convenient for regularly juicing larger quantities.

The main types of juicers are:

• manual clamp-style juicers for individual fruits,
• stationary lever-operated juicers,
• electric commercial juicers,
• models with interchangeable heads for fruits of various sizes.

Manual juicers for limes, lemons and oranges

Compact manual juicers allow you to squeeze juice directly into a shaker, a bar glass, a jug or a kitchen bowl. They are small, easy to store and do not require access to a power supply.

Models designed for specific types of fruit make it easier to position the citrus half correctly. Smaller squeezers are ideal for limes, medium-sized ones for lemons, and larger ones for oranges.

A manual juicer is a good choice for:

• making individual cocktails,
• squeezing juice directly into a shaker,
• seasoning sauces and dressings,
• working at a small bar counter,
• mobile bars and catering.

Manual lever-operated juicers

A stationary lever-operated juicer utilises mechanical pressure, meaning that juicing fruit requires less effort than using a simple clamp-style juicer. The stable base makes it easy to position the appliance on a bar top, kitchen worktop or breakfast counter.

Lever-operated models are ideal for establishments that prepare fresh juice regularly, but in quantities that do not require the use of an electric appliance. They can be used in cafés, small restaurants, bars and hotels.

Electric commercial juicers

An electric juicer speeds up the work and reduces the effort required by staff. It is suitable for establishments where fresh juice is a permanent fixture on the menu or is regularly used to prepare cocktails and drinks.

Before choosing a machine, it is worth checking:

• motor power,
• expected output,
• type of pressing mechanism,
• number and size of juicing heads,
• the appliance’s dimensions,
• the method of juice drainage,
• whether parts can be dismantled for cleaning.

Interchangeable heads for different citrus fruits

Some professional juicers are fitted with several heads of different diameters. This allows you to adapt the appliance to limes, lemons, oranges or larger fruits without having to use a separate juicer.

A correctly selected head helps to hold the fruit securely and effectively separate the juice from the pulp. The exact range of citrus fruits supported should be checked in the specifications for the specific model.

Juicers for bars and cocktail bars

Fresh citrus juice is one of the essential ingredients in bar work. It is used to balance sweetness, enhance aroma and give drinks a fresh, tangy character.

The juicer can be used when preparing:

• classic and signature cocktails,
• margaritas and sours,
• lemonades,
• mocktails,
• iced teas,
• drinks based on tonic water and sparkling water,
• fresh fruit juices.

Juicers for restaurants and kitchens

Citrus juice is not only used in drinks. In the kitchen, it can be an ingredient in marinades, sauces, dressings, desserts and fish and seafood dishes.

The appliance is useful for preparing:

• salad dressings,
• marinades for meat and fish,
• sauces and emulsions,
• desserts and creams,
• breakfast drinks,
• flavoured water and lemonades.

Juicers for hotels and breakfast buffets

In a hotel, a juicer can be used to prepare fresh juice before breakfast begins or operate directly at a station manned by staff. For higher demand, it is worth choosing an electric model designed for continuous use.

It is also important that the machine is easy to refill with fruit, quick to clean and minimises juice spillage onto the worktop.

How do you choose the right capacity for a juicer?

The machine’s capacity should be matched to the number of drinks prepared during peak hours. A different solution will be suitable for a bar using a few limes an hour, and another for an establishment that regularly prepares jugs of fresh juice.

When making your choice, it is worth considering:

• the average number of orders,
• the number of fruits juiced at a time,
• the types of citrus fruits used,
• the duration of continuous operation,
• the number of staff using the machine,
• the space available at the workstation.

Cleaning the citrus juicer

Parts that come into contact with juice and pulp should be cleaned regularly. Any fruit residue left behind may dry out, hinder further operation and affect workplace hygiene.

Once you have finished working, you should:

• disconnect the appliance from the mains,
• remove the parts intended for washing,
• remove seeds, pulp and peel,
• wash the parts in accordance with the manufacturer’s instructions,
• dry them thoroughly before reassembly,
• wipe down the base and worktop.

Not all parts of the appliance may be dishwasher-safe. Always check the instructions for your specific model.

What should you look out for when buying?

• the type of fruit most commonly juiced,
• manual or electric operation,
• capacity suited to the number of orders,
• stability of the appliance on the worktop,
• ease of use and the force required to press the fruit,
• ease of dismantling and cleaning,
• the appliance’s dimensions,
• access to a power supply at the workstation,
• the ability to replace consumable parts.

Why choose a professional citrus juicer?

• it speeds up the preparation of fresh juices,
• it makes it easier to maintain consistent drink recipes,
• it allows the juice to be used immediately after juicing,
• works well in bars, restaurants, hotels and cafés,
• can be adapted for individual drinks or high-volume production,
• makes it easier to work with limes, lemons, oranges and grapefruit.

Choose a citrus juicer suited to the type of fruit, the number of portions being prepared and the nature of the workstation. A compact manual juicer will streamline cocktail preparation, whilst a lever-operated or electric model will be ideal for higher demand for fresh juice.