Review on Auger juicer Kitfort KT-1102-2, burgundy by Felicja Chmielewska ᠌

In general, a normal device. Bear in mind, however, that there are a number of juice items that won't function. For instance, mashed potatoes made with apples from soft kinds, or apples that have been softened during storage, will result in a cake that is relatively moist. The pulp content of this puree makes it impossible to strain it through a sieve or a gauze since there is too much of it. This equipment does a poor job of squeezing grapes, as a result, there is very little juice produced, and the cake is uncooked. In conclusion, this juicer is ideal for squeezing juice out of fruits and vegetables that are on the more fibrous side. If you want juice from the remaining foods, you should use a centrifugal juicer. However, there are a few notable exceptions: I gave squeezing citrus fruits a shot, and the results were satisfactory (juice with a reasonable amount of pulp that could be strained out using a sieve). And one more feature: if you want to avoid jamming the mechanism or breaking plastic parts, as well as reducing the extrusion of soft products and their clinging to the lid, then you should not be overly enthusiastic when feeding products into the neck. This will prevent you from jamming the mechanism and will also prevent you from sticking soft products to the lid. Serve people slowly and don't be in a hurry. Because of this, the juice will be poured more cleanly, and you won't need to use the opposite method or open the lid to clean it. You'll get considerably further if you keep a low profile.