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It is called a slow juicer because it operates at only 75-80RPM and uses a mere 150watt of energy, instead of 1,000-24,000RPM and up to 1,500watt of energy like a typical centrifugal "Hi Speed" juicer. But dont let the name fool you. The slow juicer actually juices faster than a typical juicer and expels much drier pulp with a much higher yield. The method of extraction is masticating and pressing. The action crushes and presses the food, releasing its deep-seated nutrients and enzymes. It also breaks up more of phytonutrients, resulting in a richer colored juice that retains more vitamins and minerals. The slow RPM ensures that it does not disturb the cellular structures of fruits and veg.
This seller has been a member since: Mar. 13, 2015
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