The Severin Slow juicer has been "tortured" by me in the last few days several times intense, especially with our first windfalls for apple juice. He had this to do with very different types of apples, very hard as well as slightly crumbly, and has passed its task brilliantly. Even with hard vegetables like carrots and radish and with softer varieties such as celery, tomatoes, cucumbers, he copes well. In all cases, the juice yield was enormous - much higher than in the centrifuge. The foam can be very easily separated from the juice because of slow dripping into the collection vessel, quite different from the centrifuge, which shoots the sap in the jet into the tank and continuously mixed everything. The pulp, which is ejected forwards in small "sausage" is dry remarkable. Very beneficial, I find that you do not always need the machine disassemble when the grounds container is full. Knock-out, insinuate again, further presses - It could hardly be better. On top of the low volume, which developed the juicer when working, compared with the centrifuge is really relaxing.
The operation is very easy to disassemble the device quickly and re-assemble. The cleaning ... well, as with all juicers somewhat lengthy and costly. And the transparent housing with the feed tube and the receptacle for the worm and sieve is so twisty that you can not get good everywhere. Despite strong enough through showers with hot water. The enclosed small brush is used only for the sieve.
The pusher I hardly need to use. If you drop one by one into the funnel, they are almost all at once detected by the worm and transported easily. The return, although I have tried, but I have not used it. The device has not been firmly bitten once.
There's shortcomings? Not really. The juicer works as the name implies, relatively slowly, and he can not be longer than ten minutes according to instruction run at a time. He is nevertheless destined not only for small amounts. If you schnibbelt and juiced in portions, not only the cooling-down times are used wisely. Even the fruit remains fresh to entsaftende or not running as fast to brown, because it's not so far from finished cut is around.
