JBT Marel’s Fresh’n Squeeze 1800 Juicer maximises yield and profit

JBT Marel has unveiled a significant development for in-store fresh juice programs with the launch of the Fresh’n Squeeze 1800 Citrus Juicer. Introduced at the International Fresh Produce Association (IFPA) Global Produce and Floral Show, this new machine brings industrial-grade extraction technology to a compact, countertop footprint.

This innovation is set to redefine profitability for juice producers, grocery stores, and foodservice operators by delivering up to 50% more juice per orange compared to traditional juicing methods.

The Fresh’n Squeeze 1800 utilises the same whole fruit extraction technology found in JBT Marel’s larger industrial juicers, the technology that processes over 75% of the world’s citrus. The key differentiator is its smaller countertop footprint, which saves valuable space and labour for high-volume settings like juice bars, hotels, coffee shops, and grocery stores.

This advanced process instantly separates the juice from the peel and seeds, preserving the juice’s integrity, fresh flavour, and natural nutrients. By maximising juice yield by up to 50% per fruit compared to conventional cut-and-press technology, the 1800 model enhances profitability and offers a higher return on investment. It can process up to 50oz of juice per minute.

For businesses looking to use fresh juice as a differentiator, the 1800 model offers compelling sales benefits:

• Increased sales: implementing Fresh’n Squeeze juicers in-store has been linked to an 18% increase in sales.
• Customer attraction: the machine creates an experience that attracts customers, as “the fresh aroma of citrus and the health-focused connection to fresh juice create an experience that attracts customers and encourages them to purchase.”

Megan Dyer, director of key accounts and beverage at JBT Marel, noted: “It’s a win-win for shoppers looking for healthier options and food service retailers looking to broaden their offerings with fresh offerings, drive traffic to the perimeter, and strengthen their bottom line.”