Non-centrifugal or slow juicers can be auger (single gear), twin-gear, horizontal or vertical style. These are often referred to as cold press juicers, but this term is usually used to refer to a non-heated method of extracting oil from olives to product extra virgin olive oil, so we’ll just refer to them as slow juicers. These types slowly crush the fruit/vegetable and direct the juice and fruit out of two different chutes. They are quieter, take longer to juice, and tend to have smaller, fiddlier parts and smaller chutes. Some can also be used to make nut butters and milks, sorbets and ice-cream, and for mincing meat.
Centrifugal or fast juicers are the most common and affordable type of juicer. They spin at high speeds to pulverise the fruit or vegetables, and use centrifugal force to separate the pulp from the juice (hence their name). They are noisy and fast, are more likely to have larger chutes, and can be bulky.