When it comes time for a bar manager to commit to a juicer, one must consider volume, juice demand, and frequency of use. Some bartenders favor hand squeezing, while others require electric assistance. Here are picks for both form and function.
“For freshly pressed juice, I use the Breville juicer ($100 and up). For citrus, I hand squeeze lemons and limes, but this may change as demand for cocktails and [our] popularity are increasing.” —Makeda Gebre, former bar manager, the Ginger Pig, Denver
“We splurged on a Zumex ($2,500 and up). The amount of time it cuts down on labor paid for itself in year one. We also use a Dynamic PA96 ($350 and up), which juices a full case without overheating, and has a screen to catch pulp.” —Steven Waters, owner, Run for the Roses, Denver
“The Hamilton Beach 932 commercial citrus juicer ($199 and up) is my favorite because it’s great at extracting juice out of round citrus and once you get good at using it, it’s extremely fast.” —Carlos Garcia, director of sales, Lee Spirits Co., Colorado Springs
“The Goodnature X-1 ($5,000 and up) turns cases of fruit into juice instantly. They’re what a transformer would turn into if they were disguising themselves as kitchen equipment. I’d consider skipping rent to afford one.” —Daryl Pryor, bar manager, Brass Tacks, Denver
“We use a table-mounted RovSun hand juicer ($70 and up) as well as two attachments for our Robot Coupe (pictured). The RovSun is reliable and the Robot Coupe attachments ($150 and up) are useful for heavier duty juicing.” —Mat Guzzetti, bar manager, Root & Flower, Vail
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