Tag Archives: enzymic activity

Industrial Juicer!? Shouldn’t I make smaller batches?

The question is legitimate- “Is it right to make juice at an ‘industrial’ rate?”

Peer pressure aside, Pressed Right is here to attempt a solution.

The raw juice market is booming, and all those high quality counter top machines just aren’t made to run 24/7. So you need a solution that provides the same high quality raw juice more efficiently.

This is the problem Pressed Right was created to solve.

 

First, Quality Juice:

Floating around out there is an assumption that producing juice in “small batches” is the only way to produce a quality juice.

There was a good argument for this until Pressed Right showed up. It is simply no longer true. Time to leave received wisdom in the dustbin of history.    Pressed Right presses use the cold press method, just on a larger scale. The cold press method minimizes exposure to heat and oxygen, thus maintaining the integrity of the juice as best possible.

When a raw food chef with experience working on the highest quality cold press juicers was asked recently about how Pressed Right’s juice compared with other industry leaders; she responded, “Honestly, just as good, if not better!”

Taste before you judge.

 

Second, Meeting Market Demand:

The math is simple; demand for raw juice exploded and your free time has imploded. The line is out the door, the local yoga center is calling asking for a fridge full of cleanses, and your employees are exhausted. Something has got to give… usually it’s either your countertop juicer or your profit.

 

Until Pressed Right, no manufacturers sought to provide a solution. Our goal has always been and always will be to produce the highest quality juice as efficiently as possible.

So, the question has changed: “Does Pressed Right provide you a solution?”

What is the Cold Press Method?

Cold Pressing is the process of extracting nutrient rich juice from fresh produce by using high pressure exerted through a Hydraulic Press or Commercial Juicer.  The term “Cold” press is employed when machines use Hydraulic Press technology and avoid adding heat during the extraction process. Commonly, juice is heated  during the extraction process when the produce is improperly ground or blended in food processors, blenders, etc. Pressing the produce however, in order to extract the juice, helps keep the nutrient rich enzymes intact and is the closest you will get to raw unadulterated juice.

At Pressed Right we make cold press machines that utilize hydraulic press technology which exert high pressure (16.25 tons) to extract juice from fruits and vegetables without adding any heat. Our machines are the ONLY commercial juice press machines (or, of their class) that were designed with the guidance of a former NSF auditor, composed of stainless steel construction, and wash down for easy clean up.  We take the quality of your juice seriously and believe in full transparency in how your juice is made. So make sure you and your favorite juice company are using Pressed Right Commercial Juicers.

Hydraulic Juice Press- Commercial Juicer

At Pressed Right we get asked often, “What is a Hydraulic Juice Press Machine?  Here we will briefly explain what a Hydraulic Juice Press Machine is and why ours is the best Commercial Juicer on the market.

The definitions of some of these words are as follows:

Hydraulic Press – A press in which a force applied by a piston to a small area is transmitted through water to another piston having a large area. –2008 Princeton University, Farlex Inc

Juice – Any liquid that occurs naturally in or is secreted by plant or animal tissue Collins English Dictionary   HarperCollins P. 2003

At Pressed Right we make commercial juice press machines that use hydraulic press technology, exerting high pressure in order to extract liquids from fruits and vegetables to make juice without adding any heat in a sanitary manner.  Our machines are the ONLY commercially available juice press machines (of their size) that were built with the consultation of a former NSF auditor, sanitary, all stainless steel, and wash down.  We take sanitation seriously and believe in full transparency in how your juice is made.  So make sure you and your favorite juice company are using Pressed Right.

Cold Press Method

Cold pressing is the process of extracting nutrient rich juice from fresh produce by using high pressure exerted through a Hydraulic Press or Commercial Juicer.  The term “Cold” press is employed when machines use Hydraulic Press technology and avoid adding heat during the extraction process. Commonly, juice is heated  during the extraction process when the produce is improperly ground or blended in food processors, blenders, etc. Pressing the produce however, in order to extract the juice, helps keep the nutrient rich enzymes intact and is the closest you will get to raw unadulterated juice.

At Pressed Right we make cold press machines that utilize hydraulic press technology which exert high pressure (16.25 tons) to extract juice from fruits and vegetables without adding any heat. Our machines are the ONLY commercial juice press machines (or, of their class) that were designed with the guidance of a former NSF auditor, composed of stainless steel construction, and wash down for easy clean up.  We take the quality of your juice seriously and believe in full transparency in how your juice is made. So make sure you and your favorite juice company are using Pressed Right Commercial Juicers.

What is High Pressure Pasteurization (HPP)?

With Starbucks unveiling their new juice line, many people are asking about their pasteurization process known as HPP or High Pressure Pasteurization. Many of Pressed Right’s customers have asked about this new technology and while Pressed Right does not offer pasteurization equipment nor endorse any specific approach to pasteurization, we hope this provides a short intro to the subject.

From what can be gathered from scientific studies it seems that HPP offers a leap forward in pasteurization technology by avoiding a product’s exposure to heat. Instead, HPP utilizes isostatic or hydrostatic pressure which is equal from every direction, subjecting the product to pressures up to 100,000 psi. which destroy pathagenic microorganisms by interrupting their cellular functions. According to industry leader Avure Technology,  HPP juice can be pasteurized in accordance with FDA regulations without compromising taste, texture, color, and nutritional content. Therefore, Starbucks should be able to offer a better product than previously seen in the the pasteurized juice market.

For the thinking juicer, however, HPP offers an unsatisfactory alternative to what is known as raw juice. Raw juice enthusiasts desire not just the enjoyable taste, texture, and color of their favorite juice concoction, but the myriad health benefits including an important influx of live enzymes. Packed with living enzymes that act immediately to facilitate vital metabolic function, unpasteurized raw juice offers more than mere taste and texture. To the educated raw juicer, drinking juice without the live enzymes is a waste of time- and money!- as it shortchanges the detox, cleansing, and cellular repair processes. As Hippocrates once said, “let food be thy medicine, and medicine thy food.” $8 makes sense if it helps repair your body and replaces a meal, not if it merely puts you a few tasty grams closer to diabetes before dinner. Without live enzymes, save your money.

However, when asked about how HPP affects the enzymic integrity of juice, all studies state something along the lines of this statement found on the Department of  Food Science and Technology website at the Ohio State University: “Because no heat is needed, the sensory characteristics of the food are retained without compromising microbial safety.”

Or see this revealing statement by High Pressure Dynamics, Inc:

Within a living bacteria cell, many pressure sensitive processes such as protein function, enzyme action, and cellular membrane function are impacted by high pressure resulting in the inability of the bacteria to survive.  Small macromolecules that are responsible for flavor, order, and nutrition are typically not changed by pressure.

In other words, don’t worry about those pesky enzymes! Perhaps this is why Starbucks is planning to press their juice in San Bernardino, CA and serve it in Seattle, WA- the shelf life doesn’t have to take into account enzymic degradation, an issue they are wisely ignoring in all their promotions lest they lose educated Juicers. For sure, this will be the issue juice enthusiasts everywhere will want to come back to again and again. It seems Starbucks and HPP proponents wish to avoid this vital issue and in order to get an answer, the juicing public will have to turn up the heat… or rather, as they wish, put on the pressure.

For more research visit:

http://www.avure.com/food/applications/default.asp

http://ohioline.osu.edu/fse-fact/0001.html

http://www.highpressuredynamics.com/id3.html