This overall score is made up of ease of use (70%), and juicing yield (30%). We think that if a juicer is too difficult and fiddly to use, it's more likely to stay in the cupboard, so we've given ease of use a higher weighting.
Average juicing time is the average time taken to juice 1kg of produce for each juicing test. Note that some juicers struggled with leafy greens and took significantly more time than their average - see the bad points for these models.
This tells you the type of juice each juicer makes. Fast centrifugal juicers tend to produce frothier, more aerated juice with little pulp, whereas slow juicers produce pulpier juice with less aeration and frothiness. It's a personal preference as to which juice texture is preferred.
The amount of green juice made from a total of 1kg of produce, which included english spinach, pear, cucumber, kiwi fruit, celery, and mint. The quantity of each individual food item was also measured and remained consistent for each product tested. Expressed as grams (similar to ml equivalent).
Depends on juicer type. For fast juicers, multiple speeds are ideal: high for juicing hard fruit/veg and low for softer fruit/veg. For slow juicers, a reverse function is handy for unclogging fruit/veg.
A large chute is easier and quicker to use, as pieces of fruit and vegetables don't need to be cut too small. But make sure the blade assembly can't be easily touched through the chute, especially for little fingers.
This is the measured height, width and depth of each unit, with the juice spout positioned in front but the juice jug not in place, i.e. the most logical position that it will sit on the bench ready for use.