How to choose the best hotel juicer: a practical guide for professionals

The juicer is not just another appliance in the kitchen or at the bar. It is a strategic tool that can make a difference in the gastronomic offer and in the perception of quality of your hotel.

Professional juicers are designed for intensive and continuous use, which is essential in hotels with high service volumes. They provide speed, hygiene and superior performance compared to domestic machines, delivering fresh juices with flavour and nutrients intact. They also reflect the hotel's commitment to health and quality, values that are increasingly appreciated by customers.

Specifically, a professional juicer offers:

• Greater speed in the juicing process, reducing waiting times at buffets or bars.
• Guaranteed hygiene thanks to materials and designs that facilitate cleaning and avoid cross-contamination.
• Optimum performance, squeezing the fruit to the maximum to avoid waste.
• Durability and resistance that ensure a long-term investment, with machines prepared to work during intense days.

An efficient juicer contributes to enhancing the guest experience by facilitating the offer of varied, fresh and natural juices, which are increasingly demanded by health and wellness conscious customers. In addition, the modern and attractive design of many professional machines adds visual value, creating a fresh and exclusive atmosphere in key areas such as the breakfast buffet or the cocktail bar.

The choice of juicer type is key to meeting the speed and quality requirements of the hospitality industry.

• Vertical juicers: they are ideal for hotels due to their capacity for continuous operation and their advanced juicing system. Zummo, for example, has an EVS (Systematic Vertical Squeezing) system that guarantees complete squeezing without oxidation, preserving the flavour and quality of the juice. This type of juicer is designed for intensive use, facilitating fast and effective extraction.
• Horizontal juicers: although useful for occasional use or in kitchens with lower demand, they are not designed for the pace of a large hotel. They tend to be slower and less efficient for continuous service.

In a hotel, the juicer must meet standards that ensure efficiency and reliability:

• High capacity and speed of squeezing to serve many customers quickly.
• Easy operation and maintenance to reduce cleaning time and avoid interruptions.
• Robust and resistant materials, such as stainless steel, to withstand intensive use.
• Hygienic design with removable and accessible parts for thorough cleaning.
• Energy efficiency that allows low consumption without affecting performance.

A hotel needs machines that process large quantities of fruit without compromising quality. Speed is essential in order not to create queues and delays in service, especially at breakfast or during special events.

Hygiene is a priority in the catering industry. Juicers with systems that prevent pulp accumulation and allow easy disassembly of their parts are the most recommended. In addition, preventive maintenance helps to extend the useful life of the machine and avoid unexpected breakdowns that affect service.

Investing in juicers made of high quality materials guarantees resistance to wear and corrosion, essential in a professional environment.

The juicer should be integrated into the available space, whether in kitchens, bars or self-service areas. A compact and aesthetically pleasing design contributes to maintaining a pleasant and tidy environment, especially in areas visible to guests.

Operating costs are a constant concern. Choosing juicers with energy-efficient technology allows you to reduce costs without sacrificing capacity or speed.

Zummo has developed the EVS system (Systematic Vertical Squeezing), an exclusive technology that optimises juice extraction by minimising oxidation and contamination, which keeps the natural properties and authentic flavour of the fruit intact. This system ensures a homogeneous and fast squeezing, adapted to the demands of the hotel sector.

• Reduced squeezing time for quick service.
• Greater durability of the squeezed fruit, preserving freshness and colour.
• Ease of cleaning and maintenance, thanks to a modular design.
• Energy saving and optimisation of resources.

Preventive maintenance to ensure durability

It is essential to establish daily and regular cleaning and maintenance routines to ensure the correct operation of the machine and prolong its life.

Staff training for optimal use

The team in charge must be trained to operate the machine correctly, ensuring efficient and safe use to maximise the quality of the juice served.

Selection of fruit and vegetables for ideal juicing

The quality of the juice also depends on the fruit. It is advisable to use fresh produce, preferably in season and from reliable suppliers, to ensure a delicious and healthy result.

How to choose reliable distributors

Purchasing through official distributors ensures access to genuine products, warranty, and specialised technical support, which is essential for service continuity.

After-sales service and technical support

Good after-sales service and quick availability of spare parts and maintenance are key to minimising the impact of any issues and keeping the juicer always operational.