Cafés
A cold-pressed juice sits beside the coffee at a similar price, with no barista training and no extra equipment behind the counter.
It runs quietly enough to press while orders are being taken.
For business
Juice that pays for itself.
Fresh juice carries one of the best margins on a food and beverage menu. The machine is a one-time cost. The fruit is the cost that repeats every single day, which is why yield decides whether a juice counter works.
Where it earns
Five counters, five reasons.
Juice Bars
This is the whole business, so the machine has to hold up right through the peak hour.
Commercial duty cycle: heavy-duty build and a stainless steel body made for all-day counters, then strip down and wash in under three minutes.
Restaurants
A fresh juice section lifts the average bill without adding a cooking step or a new supplier.
Cold-pressed mocktail bases also cut down on bought syrups.
Hotels
Breakfast buffets are judged on the juice. Pressing it in front of the guest is a visible upgrade over a carton.
Stainless steel and a compact footprint suit a live counter.
Commercial Kitchens
Batch juice in the morning for the day's service, cloud kitchen orders or staff meals.
Dry pulp means less waste weight and a cleaner bin.
Why yield matters
Every extra millilitre pressed out of the same kilo of fruit is margin you already paid for. A pressing auger takes more out of the produce than a shredding blade and leaves the pulp drier, so the saving lands on the cost line that repeats daily rather than the one you pay once.
Illustrative calculator
Your counter, your numbers.
Change the four inputs to match your outlet. Nothing is sent anywhere, the sum runs in your browser.
Illustrative only. These figures are a simple arithmetic model based on the numbers you enter. They are not a forecast, a guarantee or an offer.
Margin per glass
$4
Price minus fruit cost
Monthly gross margin
$4,160
From juice, before other costs
Yearly gross margin
$49,920
Twelve months at the same rate
Months to recover the CS750
Under 1 month
At Global Price $2099 (all-inclusive)
The maths, in full:
Margin per glass = selling price - fruit cost
Monthly gross margin = margin per glass × glasses per day × days open
Yearly gross margin = monthly gross margin × 12
Months to recover = $2099 ÷ monthly gross margin
Enter your own numbers above.
Gross margin counts fruit only. It does not include staff, rent, electricity, packaging, wastage or taxes, so your net figure will be lower. Treat this as a way to compare scenarios, not as a forecast.
Front of house ready
It belongs on the counter.
- Quiet. Low noise and low vibration, so it runs while orders are being taken.
- Stainless. A steel body that wipes clean and looks right in front of a paying customer.
- Compact. A footprint of 145 × 220 mm, so it takes a corner of the counter, not a section of it.
- Visible. Pressing in front of the guest is the proof that the juice is fresh.
Demo at your counter.
We bring the CS750 to your outlet. You bring the fruit you sell every day. Twenty minutes, no obligation.