Hi Everyone at the N.J.C.F Hope you are all genki!! I just spent over an hour reading the chats on this forum and thought i`d better join. You all seem very switched on!!..and i need some perspective. Could anybody advise me about what juicer would be best for the small juice bar i am about to create at my son`s school? I will probably make about 40 juices a day to start and hopefully more when the kids and parents get turned on to fresh juices. It`s still misunderstood here in Tokyo and quite underground. The “juicebars” i`ve come across consist of frozen fruit and blenders!! Oh Dear! And forget about fresh wheatgrass…at least in Tokyo. I do really like the Norwalk!!! Does anybody out there use one for a commercial venture? If so, how does she go? I don`t mind about cleaning….i like cleaning but do i have to do it after every juice? That wouldn`t be very efficient would it? I will really, very much appreciate anyone who has some answers for me and your time and consideration… Cheers!!! mels xxx

Dear Mels, Glad to have you with us here. I managed a vegetarian restaurant in Toronto, Ontario, Canada years ago. I brought in a Norwalk and hoped to make fresh juices in our business. well we got instantly too busy to deal with the Norwalk. It is fine for juices made ahead of time, but forget doing juices to order. not enough time. We got a large “Sanamat” brand juicer (pulp ejector commercial unit. after we had used a variety of juiceman type domestic juicers. Later I figured out a way of making a few gallons of juice with the Norwalk ahead of time and selling it by the quart. The Nowalk makes very high quality juice that keeps well while refrigerated. So the idea is to sell the principle of high quality juice made by the Norwalk. I suggest if it were me, I would start with a simple pulp ejector and then go for the higher quality machine. But if you have the money a Norwalk makes a lot of sense the juices are full of vitality and there is very little waste compared to your average pulp ejector! We sold fresh juices, blender protein drinks etc. As far as cleaning, a good pulp ejector juicer will run all day before cleaning. We made all our juices with the Norwalk then cleaned it and made frozen fruit sorbet and ice creams later with it. Paul

Thanx Paul!!!

SO!!!...I could start juicing with the Norwalk early in the morning and refridgerate those juices for the rush hour or two that would happen when parents drop off their kids to school and the amount i will need all at the same time, immediately for the children`s snack time ( about 1 hour later after drop off) yeah? It could still be made to order in some way by mixing the different vege and fruit juices to ones` tastes or requirements, mix in a bit of spirulina or of the like and it`s ,somewhat, to order…??? I`m not considering a centrifugal juicer at all. I do understand that the masticating or press machines are time consuming but i really have my heart set on doing it for real. I could take advantage of the fact that probably all of my cliental have no idea about the differences but I DO!! so i`ll have to do it the hard way…. and i really don`t mind. You said that a good pulp ejector would be the best bet but what is that? A centrifugal? Or do you mean a masticating juicer like the Omega, Angel…ad nauseum….. I`m gonna check out that Sanamat brand you suggested right now. THANKYOU sooooooooooo much!!! I`m very grateful there are peeps like you out there!!!

mels x

Better do the juice fresh!

The Norwalk is not quick enough, or you have to sell high quality juice for a very high price.

For a bar I would choose the Santos 28 (made in France, look @ ebay number 220230043114), this machine is much quicker, the Norwalk do the better quality!

Hello Tokyo Regards

Thankyou juicingLady,

I very much appreciate your advice. I`m about to check out your reco for the Sanos 28. Are you suggesting a centrifugal commercial juicer for me? Of course i would agree with you with that a fresh- made to order juice ( but the slow anheyuw wa<~hard way) really what it`s all about . But what is the difference between a masticated juice with more vitamins and enzymes intact that has been stored at a appropiate temeperature and sold withing an hour or a little bit over and a convenient centrifugal that would juice immediate orders?/or one/

l to order but apparently would have damaged the integrity of the juice? Do you think there is much difference? what juicer do you use? Do you have a juicing establishment?....you seem to me like a very cool lady and i hope yo don`t mind me picking your brain…..if you please just tell me to leave you alone…..just that i am alone in tokyo. nobody knows what i trip is….. booooooooooooooo!

looking forward to your reply. ARIGATO!! mels xxx

Thankyou juicingLady,

I very much appreciate your advice. I`m about to check out your reco for the Sanos 28. Are you suggesting a centrifugal commercial juicer for me? Of course i would agree with you with that a fresh- made to order juice ( but the slow anheyuw wa<~hard way) really what it`s all about . But what is the difference between a masticated juice with more vitamins and enzymes intact that has been stored at a appropiate temeperature and sold withing an hour or a little bit over and a convenient centrifugal that would juice immediate orders?/or one/

l to order but apparently would have damaged the integrity of the juice? Do you think there is much difference? what juicer do you use? Do you have a juicing establishment?....you seem to me like a very cool lady and i hope yo don`t mind me picking your brain…..if you please just tell me to leave you alone…..just that i am alone in tokyo. nobody knows what i trip is….. booooooooooooooo!

looking forward to your reply. ARIGATO!! mels xxx

Yes we used a santos also (until it broke) as well as the sanamat juicer..both are pulp ejectors and fast, but there is a lot of waste because the pulp is not in the juicer long enough to have all the juice removed form it. And remember the air flow through this type of juicer is high enough dry the pulp also. I mean we did resort to using these larger pulp ejectors they are fast easy to clean etc. But the juice is not the same as that from a Norwalk. I agree that you can’t juice to order efficiently with a Norwalk..but we got around it by doing custom orders which were preordered the day before or earlier in the day. We mixed combinations from pre made juice. So in the busy time we just made juice combinations from the refrigerated juices made earlier. When we started our restaurant in Toronto we tried the Norwalk but could not do juices to order. We were very busy (and quite inexperienced in the beginning) we needed a juicer which was quick and easy to use for juicing per order we got a series of “juiceman” style pulp ejector juicers, then a used commercial Santos which broke (due to age) and we got a new Sanamat. Which was a large commercial pulp ejector juicer similar to the Santos. {you can search on ebay or general internet for examples} This was our experience. I have traveled a lot and have seen restaurants in florida and the west coast USA using Norwalks, Omegas, Green Machines etc. The pulp ejectors which are cetrifugal (Santo, Sanamat, Nutra Juicer, ruby etc. ) do not produce juices with the highest vitality. The auger style Omega, green machine, green life juicer etc produce higher quality juice. The Norwalk is my personal favorite ..You have to start somewhere..maybe contact some juice bars for their experience also..then start with a less expensive unit especially if you have little or no experience juicing!!