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

This is the second auger Kitfort we have bought. The first, the previous model, was bought last summer at the dacha to “fight” with a large harvest of apples. All summer and autumn they drank liters of apple juice. The juice is obtained with pulp, and not transparent, as in centrifuge. It seems like with a screw extraction, juice can be stored in the refrigerator for a couple of days without much loss of vitamins, so they did a little for the future so as not to wash it again. In the fall, they took that juicer home and drank apple, pumpkin, orange, carrot, and beet juices in the winter. By the way, from the book attached to the juicer, we learned that after squeezing beetroot juice, it is necessary to keep it in the refrigerator for a couple of hours so that some harmful compounds are destroyed in it. The cake turns out to be slightly wet, but for us this is even a plus: we then use vegetable cake in puree soups, so it's good that it does not remain tasteless. And in the summer there is a sea of ​​\u200b\u200bapples in the country, so it doesn’t matter how dry the cake is. And at such a price, it’s ridiculous to demand from a screw juicer that the cake comes out completely dry. The main thing is that vitamins are not destroyed at low speeds + some of the fibers remain in the juice, which is also useful. The juicer itself is very beautiful (this one was bought orange), it works quietly, does not take up much space, the loading neck is wide, in principle, you can put not very large apples and put them whole, but we still cut them in half, check inside for worminess, so that later the juice " with meat" do not drink  Apples (well, and other fruits and vegetables) should be used solid, not stale, because then it will not be juice, but mashed potatoes. But this is generally a feature of augers.