Juicer vs. Extractor

by David Grimes ; Updated September 28, 2017

A juicer making fresh orange juice.

Piotr Adamowicz/iStock/Getty Images

Juicers and extractors are the same machine, designed to extract juice from fresh fruits and vegetables, while separating out the fiber in these foods. The difference in terminology is a consequence of marketing, but it doesn’t mean there aren’t different types of juicers out there. Choosing a cold press or a centrifugal juicer will affect the quality of juice you make, as well as the type of juice you can make. Other important considerations include price, size and other uses for the juicer.

Centrifugal or Cold-Press

A cold press juicer uses as large plastic screw-shaped implement to chew up the cut fruits and vegetables and press out the juice. The slow speeds of a cold press juicer contrast with a centrifugal juicer, which extracts juice by shredding the fruit and vegetables before quickly spinning them to separate the pulp and juice. Proponents of juicing, including James Colquhoun and Laurentine ten Bosch of Food Matters, recommend cold press juicers. Cold press juicers produce more juice because centrifugal juicers are inefficient at extracting all of the juice from the pulp. The heat generated by the centrifuge may also destroy some of the nutrients and enzymes in fresh juice.

Juicer or Blender

Juicers tend to be expensive, so, unless you are dedicated to including juice in your diet, a blender may be a better choice. Blender-made juices include all of the dietary fiber from fruit and vegetables -- juicers extrude insoluble dietary fiber. But blenders can only produce juices from certain types of fruits and vegetables, such as leafy greens and softer fruits. For harder fruits and vegetables, such as carrots and apples, you'll need a juicer.

Photo Credits

  • Piotr Adamowicz/iStock/Getty Images

About the Author

David Grimes has worked professionally as a chef since 2002, in settings as wide-ranging as a corporate caterer and as a sous chef in a Michelin-starred French restaurant. He has been writing about food since 2009 and published in "Time Out New York" and "Food and Wine" magazine.