Cold-pressing is a juicing method that works without the use of a rotary blade centrifugal machine, which is currently the most prevalent commercial method used. The key difference between hydraulic pressed juice extraction and centrifugal juice extraction is in the lack of fast moving parts.

When the blades in a centrifugal juicer spin at up to 16,000RPM, as is the case in the majority of commercial kitchens, there is an abundance of heat produced by friction. The hot blades then contact the produce and can destroy sensitive enzymes, lowering the nutritional value of the juice and affecting the taste. 

On the other hand, the hydraulic juice press we use at Raw Press works by slowly applying pressure until all of the juice is drained from the fruit and vegetables. We use the industry-leading juice presses, which first shred down the solid produce to a pulp, before pressing the pulp in the hydraulic press. The process is slow, natural and it is a method that results in minimal oxidisation, zero heat and the highest integrity.

The press does not force air into the juice during pressing, so the juice does not decay as fast as with other methods of juice extraction.