Testing Bork juicers: can vitamins be kept in juice?

The winter months are a traditional period of colds and colds. It's time to support your body with vitamins. Nowadays, fresh vegetables and fruits are available all year round, so everyone can make juices, cocktails and other drinks that are good for the immune system in their own kitchen. A high-quality juicer will make the process easy and enjoyable, and the juices obtained with its help will be really tasty and healthy. We found out what technological tricks manufacturers of expensive models go to achieve this.

Disassembly Models

In our hands were three Bork centrifugal juicers - S701, S800 and S810. They are similar in parameters, only models of the 800th series are made in a metal case, and the S810 also has a 1800 W motor, plus it comes with a Kinetix blender with a knife system. One of the testing objectives was to find out their advantages and disadvantages over screw juicers.

Screw models “chew” products with a helical shaft, turning them into pulp and pushing them to the sieve under pressure. They work at low speeds, so they are also called press-type cold-pressed juicers. Centrifugal aggregates chop fruits and vegetables at high speeds using a disk grater, which is then sent to a separator with a filter. Spin speed is their main advantage, moreover, it is not necessary for them to cut products. There is an opinion that screw juicers better preserve the beneficial properties of juices, because they operate at lower speeds and heat products less during processing. They also do better with soft foods like tomatoes and grapes. However, our tests showed the injustice of both statements.

Work with a chill

To begin with, we disassembled the power block of the S810 model. When working at high speeds, any motor heats up and heat somehow penetrates the juicer, but Bork engineers solved this problem. Our eyes opened wide cooling fan, almost completely covering the motor. We have not seen on any other model an equally powerful and efficient cooling system. After a few hours of looking at the juicer in the thermal imager, we noted that the separator chamber was practically not heated.

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Thin and beautiful

Then the separator chamber was inspected. Here, too, a pleasant surprise awaited us. Even with the naked eye it was clear that the holes in the filter mesh made by laser perforation are much smaller than with conventional, stamped nets. When viewed under a powerful magnifying glass, it turned out that the cells are located at a small angle, and the distance between them is 4-5 times less than in a standard grid. There, the contact area of ​​the processed product with the mesh is minimal, which minimizes its heating.

The grater under the net turned out to be no less “advanced”, with an increased number of cutting petals of a reduced size. But its main advantage is the almost “eternal” golden nitride-titanium coating with a thickness of 3 microns. Titanium nitride is a compound of titanium and nitrogen that forms a thin film on a metal surface. This is a kind of unique chemical substance with unique characteristics. Nitride-titanium thin-film coatings are not subject to corrosion, are resistant to abrasion and aggressive environmental influences, have excellent decorative capabilities, since they resemble gilding in appearance. All these properties have led to the fact that titanium nitride spraying has become widely used in various industries, from dentistry to mechanical engineering. This is not only a very hard coating (~ 85 HRC), but also very “smooth”, that is, it has a minimum coefficient of friction, in contrast to the usual “stainless steel”. Which, in the case of a grater for a juicer, seriously affects the quality of the juice obtained. After all, products rub less on the work surface and, accordingly, heat up less.

Lush rivers

After ascertaining the high quality of the filling of the Bork juicers, we proceeded to field trials. The first thing we noticed is the high load resistance in all modes. There are five of them in the S810 model, from 6, 500 rpm to 13, 000 rpm. Not even one of the toughest fruit - among which, for example, pineapple slices with a peel - did not make the juicer “stall”, everything flew “with a whistle”, practically without making you strain your hand on the pusher. Electronic speed control coupled with a powerful motor did their job. The juice output did not disappoint us either. 90% of the initial mass came from strawberries, and 95% from apples. The citrus fruits that we crushed together with the skin gave more than 60%. By the way, oranges with apples, as well as small grapefruits, went into the juicer uncut, thanks to a particularly wide loading chute with a diameter of almost 9 cm.

made by laser perforation is much smaller than conventional stamped nets. When viewed under a magnifying glass, it turned out that the cells are located at a small angle, and the distance between them is 4-5 times less than in a standard grid. There, the contact area of ​​the processed product with the mesh is minimal, which minimizes its heating. The grater under the net turned out to be no less advanced. Its main advantage is the almost eternal golden titanium nitride coating with a thickness of 3 microns.

The fine-mesh filter showed one more advantage - nothing got stuck in its mesh, even fragmented grape seeds. Therefore, between the sessions, we decided not to wash the juicer, but simply sent a liter of clean water through it. Even after squeezing citrus fruits this was enough, the residual taste was not felt at all.

Yellow and blue

We did not start the heating tests right away, but only after letting the unit work hard. The apples, taken out of the refrigerator and lying for several minutes on a table at room temperature, had an average temperature of 19.5 ° C and tomatoes about 21 ° C (a thermometer with a penetrating probe was used for measurement). The temperature of the squeezed juices turned out to be 19.7 ° C and 21.4 ° C, respectively - that is, the heating did not exceed half a degree. This is very small, because most of the models that we had previously tested, including the screw ones, heated the juice by 0.8–0.9 ° C. Thus, the statement that centrifugal juicers supposedly “digest” vitamins turned out to be pure myth. The thermal image shows how cold “dark blue” juice flows from a relatively warm “yellow” juicer. In the visible spectrum, it is, of course, also yellow, since it is orange. Crushing the tomato out of curiosity with a simple hand press, we found that the resulting slurry was heated by almost a degree!

apples had an initial temperature of 19.5 ° C, and tomatoes 21 ° C. The temperature of the squeezed juices turned out to be 19.7 ° C and 21.4 ° C, respectively - that is, the heating did not exceed half a degree. This is very small, because the models that we previously tested, including the screw ones, heated the juice by 0.8–0.9 ° C. The claim that centrifugal juicers supposedly “digest” vitamins turned out to be a pure myth. The thermal image shows how cold “blue” juice flows out of a warmed “yellow” juicer. In the visible spectrum, it is, of course, also yellow, since it is orange.

The test lasted more than five hours. Ripe and not very fruit, soft and hard vegetables, berries and grapes, several types of citrus fruits and pineapples underwent processing in various modes. At some point, the testers discovered that they were facing a long line of colleagues with glasses and mugs in their hands. And no one left offended.

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