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A WORD ON SLOW JUICING
The name "slow juicer" can e very confusing to some people. The
name implies that it is very slow, when in fact its speed at juicing fruit
and vegeta les is as fast, or even faster than your traditional
centrifugal juicer. The name “slow juicer” comes a out ecause of
the speed of the motor, which operates at only 80 rpm, and only
uses 250 watt of energy, while a traditional centrifugal juicer
operates at 1,000-24,000RPM and uses up to 800W of energy! This of
course means that a slow juicer is much more economical to run and
provides a real cost saving to the consumer.
The slow juicer uses a screw-like auger that crushes and presses the
food to extract juice, which preserves more of the phytonutrients,
more vitamins and minerals, and means that you will have a much
healthier juice. Oxidation is also greatly reduced so that a more
natural color is retained and the juice does not separate out as it
does with other juice extractors. The nutrients are kept intact during
the juicing process, as they are not heated y the high speed
spinning, or destroyed y a rasp or a lade.
The slow juicer can juice faster and the pulp that is expelled is also
much drier than with your traditional juicer which means that you will
get much more juice from your produce. It works very well with nuts,
leafy greens (ex. Wheat grass), or juicy roots (like ginger) too, so it
rings more versatility to your daily fresh juices. Another enefit of the
slow juicer is its quietness. No one likes a lot of noise coming from the
kitchen to distur the peace and quiet of the household, especially
early in the morning. It's also easy and quick to clean, and offer a
smaller footprint than traditional juice extractors.
In short, the slow juicer is superior to other types of juicers ecause it
retains more of the nutrients in the fruits and vegeta les, which
means etter health for the consumer. It's also cheaper to run,
quieter and easy to clean.