Our three new solutions will make juicing even easier – It’s Going Viral in 2026

For our latest round of juicer testing, I focused primarily on a new category that is quickly becoming the norm: batch juicers.

The batch juicers I tested have large hoppers and an auto-feed feature that grinds the ingredients in the hopper and pulls them into the auger (a slow-rotating auger that grinds the food). This way, you can load almost all of the ingredients into the juicer whole and walk away, instead of having to pre-cut them and feed them into the chute one by one. The extraction process itself is a couple of minutes slower, but a batch juicer will generally reduce labor costs and time.

According to John Kohler of DiscountJuicers.com, batch juicers also eliminate the user error that was common with trough-type juicers. If chute juicers don’t cut the ingredients to the right size or you insert them too quickly, the machine can become clogged and jammed, and the resulting juice may end up being meatier.

During our research and testing, I focused on several key criteria:

Easy to clean: Perhaps the scariest part of juicing is the cleanup. Almost all juicers have parts that need to be washed by hand, and pulp can be difficult to remove from strainers, pulp chutes, and crevices. I appreciated how easy each juicer was to clean, as well as the included cleaning tools.

Track: Juicers are usually an additional kitchen appliance rather than a main one, and they tend to be large. For each juicer, I considered its size and countertop space, weighing that against its power and efficiency.

Guarantee: Juicers are quite expensive equipment. Therefore, it is important to remain calm about the value of the juicer over time. I looked for machines with a long warranty, as well as those that came with both parts and engine warranties.

Ease of assembly: Juicers have many parts that need to be put together before you can use them. The auger is located inside the screen, which is located in the rotating cleaner; all this is located in a set of chambers (the main body of the juicer). A set of chambers are then placed on the base of the motor, which powers the juicer.

If any of these parts do not fit together well, the machine will not work. I noted the assembly process for each juicer, noting any that required excessive effort or had to be done in a specific order.

In 2025, I compared three batch juicers to our previous models, focusing on each machine’s ease of use and cleaning process. My testing followed the same design as previous tests, and this allowed me to compare my findings with data from juicers we have tested previously.

Green juice test: First, I juiced 8 oz kale and green grapes. This test showed us how each machine handled both soft fruit and tough greens.

Fibrous greens are difficult to break down, and a quality juicer will extract more juice from the leaves than smaller models. Soft fruits (such as seedless grapes) present a problem for juicers for the opposite reason; It lacks the fiber that helps the juicer pull the fruit completely through the chamber, and this can ruin the job.

I tasted the juice and noted its level of sweetness; sweetness signals higher grape juice content, which tells us that the juicer didn’t do a good job of squeezing the juice out of the greens.

Root sap test: I repeated our tests with hard fruits and vegetables, using 8 ounces each of carrots and apples, 4 ounces of celery, and 1 ounce of ginger. This helped me determine how well the machines shredded tough roots and fibrous fruits. The best juicers produced smooth, earthy juices that didn’t stick to your tongue.

Juice and pulp yield: To see how efficient each model was at extraction, I measured yield by weight. I also weighed how much pulp was left and squeezed it to feel how much liquid was left. A good juicer will leave the pulp a little moist, but not wet—a sign that it has squeezed the last drops out of the product.

Soap: I measured the thickness of the head of foam on each juice as too much foam is unpleasant. For juicers with a strainer, I noted the yield by weight of juice, both with and without foam.

Temperature: I measured the temperature of each juice to see if either machine warmed the product significantly, but we didn’t notice any major differences.