Review on Auger juicer Kitfort KT-1102-2, burgundy by Ada Adamek ᠌

This is the second auger that we have purchased for our Kitfort. The first one, an older model, was purchased during the previous summer at the dacha in order to "compete" with the abundant apple harvest. They consumed liters of apple juice throughout the entire summer and fall. The juice that is extracted contains the pulp rather than being clear, as is the case with centrifuged juice. Since it appears that juice extracted with a screw extraction may be kept in the refrigerator for a couple of days without suffering a significant loss of vitamins, they saved some of it for the future so that they would not have to wash it again. They brought that juicer into their house in the fall, and throughout the winter they enjoyed apple, pumpkin, orange, carrot, and beet juices. Beside this, we learnt from the book that was linked to the juicer that after squeezing beetroot juice, it is vital to store it in the refrigerator for a couple of hours so that some hazardous compounds can be destroyed in it. This was something that we discovered from the book. The cake turns out to be little wet, but this is actually a benefit for us because we use vegetable cake in puree soups, and it is better for the vegetable cake to have some flavor than to be insipid. And considering that throughout the summer there is an abundance of apples around the country, it doesn't matter how dry the cake is in terms of moisture content. It is unreasonable to expect a screw juicer to produce a cake that is totally devoid of moisture when one considers the cost of the appliance. The most important benefit is that moderate speeds prevent the destruction of vitamins, and another advantage is that some of the juice's fiber content is preserved for consumption. The juicer itself is very attractive (the orange one was the one that was purchased), it operates without making much noise, does not take up a significant amount of space, and has a wide loading neck. In theory, you can put apples that are not very large and put them whole; however, we still cut them in half and check the inside for worminess so that the juice will not taste "with meat" later. Apples (and other fruits and vegetables) should be used while they are still firm rather than after they have gone bad since else the result would not be juice but rather mashed potatoes. However, this is a characteristic that augers typically have.