Juicers

Professional citrus juicers for hospitality

Freshly squeezed orange juice is a high-value product: cheap in raw materials, it sells well at breakfast, at the bar or on the counter and enhances a venue's fresh image. You just need the right equipment for your volume. Our range covers every need, from the countertop electric juicer to the automatic auto-feed model for self-service, including lever presses for optimal yield. Built for intensive use, these appliances quickly extract quality juice while resisting the acidity of citrus.

Lever-free, lever or automatic

Three families meet different needs. The lever-free juicer, with an electric rotating cone like the Diamond lever-free electric juicer, is the simplest: you press the fruit half by hand on the cone, ideal for regular use and a controlled budget. The lever model, such as the Diverso lever juicer, adds a pressing arm that multiplies the force and improves yield while sparing the operator: the choice for a bar squeezing continuously. The automatic juicer, like the Santos automatic juicer or the Diamond refrigerated cabinet model, goes further: it cuts, presses and ejects the fruit without intervention, from a store that can be refrigerated. On a cabinet or countertop, it is the answer for self-service and high volumes of fresh juice.

Which model for which throughput

The choice depends above all on the number of juices served. For a few glasses per service, a lever-free or lever countertop appliance is more than enough and fits on the smallest worktop. For a juice bar, a hotel buffet or a self-service area, an automatic model avoids queues: it processes fruit effortlessly and guarantees consistent juice. The Diamond compact automatic model is a good compromise where space is tight, while refrigerated cabinet versions keep the fruit cool and offer a neat self-service display. Also consider footprint and available height, as some automatic models exceed 1.70 m.

Juice yield

For the same fruit, yield varies with the pressing system. Lever presses apply a strong, even pressure that extracts more juice than a simple cone, while limiting the peel-related bitterness if you do not press too hard. Automatic models are optimised to process large volumes quickly with a consistent yield. The quality and size of the oranges also matter: ripe, good-sized juicing fruit gives a better yield and a more balanced taste. For a premium menu, highlight "freshly squeezed", a freshness argument much appreciated by customers.

Hygiene, durability and maintenance

Citrus fruits are acidic and sticky: a good juicer is easy to clean and resistant to corrosion. Favour removable, washable contact parts, ideally dishwasher-safe, and clean after each service to prevent pulp build-up and rancidity. A professional-grade motor handles repeated cycles without overheating. Well maintained, the appliance keeps a consistent yield and a clean-tasting juice, without the bitterness of the peel.

Beyond the orange

While the orange remains the star, a professional juicer also presses lemons, limes, grapefruits and clementines, broadening your juice and cocktail menu. Fresh lemon juice is invaluable in mixology and cooking; grapefruit appeals to customers looking for less sugary drinks. Matching the cone to the fruit size improves yield and ease of use. This versatility makes the juicer a profitable investment well beyond breakfast alone.

Our selection and related categories

Browse our citrus juicers, from the countertop electric model to the automatic refrigerated cabinet model, and complete your drinks offer with the other categories in the Coffee bar - Tea room family: coffee machines for coffee, ice crushers for cold drinks and hot water boilers for tea and infusions.