Cold-pressed juice
Making cold-pressed juice is a two-step process. The first stage is to shred the fruits and vegetables into a pulp. Typically the shredding process uses a steel rotating disc. Produce is loaded into a large hopper feeding tube and typically falls into a filter bag. The second process is the hydraulic press; this exposes the shredded produce to extreme pressures between two plates. The pressure causes the juice and water content from the produce to drip into a collection tray below, leaving behind the fibre content in the filter bag. The fibre left behind is generally composted, recycled in food products or discarded.
Juicer
A juicing press, such as a fruit press or wine press, is a larger scale that are used in agricultural production. These presses can be stationary or mobile. A mobile press has the advantage that it can be moved from one orchard to another. The process is primarily used for apples and involves a stack of apple mash, wrapped in fine mesh cloth, which is then pressed under approx 40 tonnes. These machines are popular in Europe and have now been introduced to North America.