Review on Slow Juicer,AMZCHEF Masticating Juicer Machines With Reverse Function, Cold Press Juicer With Brush, Recipes For High Nutrient Fruits And Vegetables, Green(Updated) by Deborah Velarde

Some reviews say they chop everything up tiny but you don't need to do that. As long as it fits in the chute it seems fine. I put whole carrots in there. If you're doing things like spinach and romaine etc then it's easier to push them down with a carrot or celery rather than the tool they give you. The plunger tool just compacts it really hard and gets it stuck. It's also really easy to put the pulp back thru and it will squeeze a few more drops out. Just only do a few pieces at a time so you don't get it too messy and clog it up. Theres a reverse function for if food stops moving, you'll probably only need to do this for the last bit of food you send through since there will be nothing coming to send it forward. You just press and hold reverse for a few seconds and then go forward again to get the food moving into the filter.The whole juicing part comes off in one piece after and then it's really easy to disassemble to clean and reassemble. Once you do it once you won't forget how to do it again.It's not as fast as a centrifugal juicer of course. The centrifugal juicer I owned before was too messy and threw pulp all over the place inside the juicer and was just annoying to clean. There were too many spots the pulp would end up. The pro though is that you can make juice fast. I really don't don't the heating of the juice matters. You can put cold vegetables in a centrifuge and get cold juice out. I think they need to be heated up quite a bit more to change their composition. So of you're looking at a slow juicer for that reason maybe read up to see if that is a total scam. I'm not sure I'm just thinking rationally. For me the slow juicer was all about the cleaning and I read they produce drier pulp. They also look nice on the kitchen counter, very cultured looking :PIt probably takes 5 minutes to push all the vegetables I use though. 4 big carrots, 10 celery sticks, half an apple, half a lemon, piece of ginger, a whole romaine and half a cucumber. The prep is minimal since a lot of that can go through without being cut in half first. If it fits in the chute whole I leave it as is. That amount makes about 20z of juice and then I make a broth with the pulp and store it in the freezer.It's also fairly quiet compared to the centrifugal juicer I used before. It'll probably still wake someone up though.All in all I like it a lot.I have more tips now that I've used it a bit moreSome stuff will create soggy pulp like cucumbers, lemons, kiwi. Do these ones very first and hold a 1/2 measuring cup where the pulp comes out. Then you can pass the pulp through really easily and you will watch less and less pulp come out. I pass it through probably 5 times and if you're using the measuring cup it'll only take an extra couple minutes to do that. Push the pulp through gently with a carrot or celery because the plunger will compact it and get it stuck. You can use the measuring cup method to pass pulp back through as you juice stuff if you want but I find the greatest return on the stuff like cucumbers. Carrots won't give you much back, the pulp for carrots comes out pretty dry so I do the carrot very last. I dont bother passing pulp through out last because the pulp gets stuck in there and if there's nothing whole coming in after to push it through then a lot of the pulp doesn't come out. Think this is the best method that works for me