The following are the results of the test conducted in our facility to check and compare the yield of juice from the Green Star Juice Extractor and a leading Pro Restaurant Citrus Press.
Date conducted: April 11, 2002
Facility conducted: In the kitchen of Green Power International
Juicers used: 1. Green Star Juicer
2. Pro Restaurant Citrus Press
Oranges used in this test were weighed and made to be about the same weight of 25.6 oz, skin included (2 California oranges). Method of juicing was followed per the instruction of the manual of the machine.
For the Green Star Juice Extractor, the oranges were peeled and cut into 6 wedges. The wedges were fed into the machine at a moderate speed to make certain that the juicer had sufficient time to juice. The Pulp Outlet Adjusting Knob (Regular) was loosened three to four turns and the Fine Screen was used.
For the Pro Restaurant Citrus Press, the oranges were cut in half to be pressed. The oranges juiced were firmly pressed and rotated numerous times for maximum yield.
The Green Star Juicer produced more juice than the Pro Restaurant Citrus Press. Even with the soft texture of the orange pulp the Green Star surprisingly ejected the pulp out easily without any hesitation. The Green Star Juicer produced over 100% more juice than the Pro Restaurant Citrus Press. The juice extracted from the Green Star was thicker in texture and sweeter in taste. The amount of pulp in juice was very minimal.
The Pro Restaurant Citrus Press produced less than half of what the Green Star Juicer extracted. The extracted juice looked watery and had a fair amount of pulp mixed in the juice.