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Champion Juicer G5-PG710 - BLACK Commercial Heavy Duty Juicer
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- Can be converted for domestic or overseas use.
- Item Size: 8" x 11" x 20.5"
- Color: Black.
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About the product:
The Champion Juicer makes it easier to eat healthier, more flavorful foods.
Health professionals praise the nutritional benefits of adding fresh juice from greens, vegetables and fruits as part of a balanced diet. Champion Juicer’s faster juicing process results in a richer, deeper colored juice with more flavor and nutrients.
Dependable single auger construction delivers continuous cool juicing with automatic pulp ejection. Heavy duty, high quality, long lasting juicer utilizes a 1/3 hp electric motor and stainless steel motor shaft backed by a 10 year limited warranty. This juicer offers unmatched starting torque, updated front and rear endshield design, and front and rear ball bearings for smoother running and cooler operation. Durability and simplicity makes for easy assembly, disassembly and clean up.
Same single auger construction with added power and durability with heavy-duty front and rear ball bearing
installation for smoother running, maximum RPM’s. Added winding capacity increases starting torque and
allows the motor to run cooler-increasing the durability and performance under heavy use conditions.
Variable 110/220 volt 50/60 hertz with stainless steel shaft for longer wear. Unit can be converted for
domestic or overseas use.
- 1 Body
- 1 Cutter
- 1 Screen holder
- 1 Screen
- 1 Blank
- 1 Tamper
- 1 Funnel
- 1 Bowl
- 1 Sieve
- 1 Book
Tips for Success
1. Follow package instructions to assemble juicer.
2. Wash, trim and prepare everything you plan on juicing before starting.
3. Turn the juicer ON before feeding items in the feeding chamber.
4. Start and continue feeding produce into the feeding chamber until you have juiced everything.
5. Turn OFF the juicer.
6. Disassemble juicer and rinse parts. Use a brush to clean screen; brush inside and out.
For more juicing tips refer to the owners manual
Top customer reviews
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However, in my opinion, it is NOT a great juicer. You can use it to make great fruit purees. Simple frozen bananas make a great frozen custard-like treat when run through. Other frozen fruits can also be used to make sorbet or a delicious ice cream-like mixture with a little milk. And there is the possibility of making nut butters, etc. The Champion does these things better with a nicer consistency than you can usually do with a blender or food processor or other appliance. However, since this is primarily a "juicer," and a relatively expensive one at that, I don't think most people are looking to buy this device only to make sorbet and nut butters.
I did research before buying this juicer, and at the time I was convinced by the various claims made about the this juicer (and often about masticating juicers in general) regarding their efficiency, better nutrition, etc. I paid the greater cost for what I thought was a high-quality juicer. And, as I've said, in terms of durability, I can't fault it.
The Champion juicer and other masticating juicers are supposed to be better for a number of reasons: (1) they process food slower at a lower speed, which retains more nutrients, (2) partly because of the slower speed, the juice is kept at a lower temperature, which preserves more enzymes and nutrients, (3) because the food is not cut up as much as with centrifugal juicers, the nutrients are retained longer giving the juice a longer shelf life while retaining its health qualities, (4) the slower speed also allows a greater extraction of juice from the same amount of fruit, (5) the juicer's effective ejection of pulp allows easily operation without clogging. There are other things that could be said, but I think these are the main claims for spending the extra money for this type of juicer.
There are other things about Champion juicers that are not as prominently advertised, because they aren't always seen as benefits. For example, the masticating process results in a LOT of foam. The exact amount depends on the type of fruit/vegetable, but you often end up with something closer to a juice latte than what people normally think of as juice. Removing the foam requires some sort of press or the extra (tedious) step of straining through a fine sieve. It's true, you could just skim the foam with a strainer and throw it away, but particularly with juicy fruits, the Champion produces so much foam sometimes that you'd be losing half of the juice in that foam. It really is like a fruit cappuccino. If juicing in any quantity, you may need to stop and deal with the quantity of foam that comes out before it overflows the container underneath the juicer that you're using.
With "drier" and harder fruits or vegetables, you may also have trouble extracting a lot of juice with one pass. Carrots, for example, result in a rather wet pulp. You can run the pulp through again to get more juice, but besides the extra effort, the pulp really starts to heat up the machine. If you're only making a glass of juice, this isn't a problem, but if you're juicing a quart or more and want to do another pass with the pulp, you may need to stop the machine and wait unless you want your juice to actually start getting quite warm. Even with one pass of carrots, the machine will eventually start to warm up quite a bit if you do a lot of them.
And then there is the problem with stringy or leafy vegetables. It's true that the Champion will do a better job of extracting juice from these than many centrifugal juicers, but stuff that is too stringy (particularly celery) will eventually clog up the juicer, requiring you to stop and clean it out before continuing.
In sum, this machine has some problems with every type of juice: for juicy fruits, it produces a cappuccino, for hard fruits and vegetables, it doesn't extract well and will warm up if used to produce a large quantity, and for stringy or grassy things, you need to stop and clean it periodically. Again, none of these is a huge problem if making just one glass of juice at a time. But if you're trying to make a larger quantity of juice (for a couple people or to save some for later), these can be annoying.
Also, in general, the juice that is produced has a LOT of pulp. Personally, I like this, but it may not be to everyone's taste. Without straining or pressing, juicing carrots results in something more like foamy carrot soup, rather than the kind of carrot juice you may be used to drinking. Frankly, the foam and pulp combination makes most juices from the Champion taste strange compared to other juice you may have had: it has a strange texture that also influences your perception of flavor.
I never thought much about any of these issues until my parents bought a cheaper centrifugal juicer, and I tried the juice made from it. I expected it to be warm (from the higher speed), harder to use, and less nutritious, with a lot of juice left behind in the pulp. I can't be sure about the nutrition (though see below), but the juicer was actually COOLER than what comes out of my Champion, it has almost no foam, and the pulp was drier than anything I get from one pass in my Champion. And it was easy and fast to use, and the juice didn't have that odd foamy mealy texture that the Champion produces without extra effort of post-juicing straining or whatever. Frankly, the flavor was more vibrant and more like typical "juice."
I then started trying to find actual research to back up Champion's claims. To review the benefits I mentioned above:
(1) they process food slower at a lower speed, which retains more nutrients
We'll get to the nutrients in a second, but masticating juicers run at a lower speed simply because of the design. The centrifugal juicers need to use a higher speed to extract juice through the spinning action. Masticating juicers would work effectively at higher speeds, but it would cost too much to produce them. This whole speed thing is more a design issue than something done deliberately to increase nutrient content. (Note that the Champion has one of the highest speeds of masticating juicers, if you're actually concerned about this.)
(2) partly because of the slower speed, the juice is kept at a lower temperature, which preserves more enzymes and nutrients
Masticating is also a much more intense process, essentially "chewing up" the food with a bunch of small cutters instead of the grinding and chopping in a centrifugal model. All of this extra "chewing" also generates heat. As I said, the juice that came out of my parents' centrifugal model was cooler, and it didn't seem to suffer the problem that the Champion has of getting warmer over time when processing larger amounts of hard foods (like carrots, beets, etc.).
Besides, you'd have to heat the juice to well above body temperature to break down significant amounts of nutrients, and that's not happening in either kind of juicer.
(3) because the food is not cut up as much as with centrifugal juicers, the nutrients are retained longer giving the juice a longer shelf life while retaining its health qualities
I saw only one study on carrots in different types of juicers that tried to measure this, and it didn't find a significant difference. Basically, you'll probably get the best nutrition from drinking fresh juice, but some enzyme amounts will decrease and even increase over a couple days as the fruits and vegetables break down more.
(4) the slower speed also allows a greater extraction of juice from the same amount of fruit
As I said, anecdotally this was not true when comparing with my parents' cheap centrifugal juicer. The carrot study I mentioned also found that the Champion really needed to have its pulp pressed to extract a greater amount of juice: it leaves quite a bit in the pulp (which is why I discussed running it through twice, which results in overheating).
(5) the juicer's effective ejection of pulp allows easily operation without clogging.
It's true that some cheap centrifugal juicers are inefficient and require cleaning out during operation, but many throw out the pulp as well. The Champion gets clogged with a lot celery, grassy things, or sometimes with stringy leafy vegetables, but I didn't see this with my parents' juicer.
Finally, I should note that studies do show that SOME enzymes are retained better by masticating over centrifugal juicers, but I haven't seen a comparison with a variety of foods or with a comparison of various vitamins, etc., which could also be sensitive to the way the food is processed. Even if the juice was cooler and less processed, the foam produced is a potential problem, since oxidation (increased by exposure to excess air) will also destroy nutrients.
In sum, the Champion juicer is a DIFFERENT juicer than the cheaper centrifugal juicers out there. Is it "better"? Well, it certainly is slower and requires more work and effort to produce "normal" juice (without foam or large amounts of sometimes mealy pulp). It probably retains larger amounts of certain kinds of nutrients, but I haven't seen any exhaustive studies showing that the output of the Champion is really significantly better. These claims have been around for at least 40 years, as far as I can tell, but there isn't a lot of research to back them up in terms of actual measurements of nutrients. It's all based on ideas about the temperature of the juice (which, as I said, is at least as high or higher in the Champion) and less chopping (which will change the release time of the nutrients, but may or may not impact absorption into the body).
I used the Champion heavily for a couple years, thinking it was producing superior (though weird) juice. Is it? I don't know. But I haven't seen any actual evidence showing that it's significantly better, so if I were to buy another juicer today, I'd probably go with a cheaper centrifugal model.
Nowadays, I usually only get it out to make purees and dessert things. As I said, it works great for that. As for fruits and vegetables, it's generally healthier to eat the whole thing (especially for fruit), so I do that rather than juicing.
Oh lastly, if you are going to buy a Champion, get a darker model. My white one has developed some stains over time, which aren't horrible, but it will happen eventually.
I began juicing back in the 70's when I became vegetarian. At that time juicers were not considered fashionable as now, and certainly there were no infomercials or cable! There was a fairly inexpensive line of centrifugal juicers made by Braun, Krups, Oster, etc. There was the Norwalk, still the Rolls-Royce of juicers (at $2000+). There was the excellent Acme centrifugal (now sold as Omega). And there was the Champion, then selling for $250-300. After chopping through a nice little Braun in a year or so I spent hard-earned college earnings on a Champion; they only came in white then. Much of of the hoopla about oxidation of juice hadn't come up yet. We had no health food stores in Texas that I knew about that carried the Champion, so I ordered mine over the phone.
I was shocked when it arrived at the weight. This is no lightweight! Unlike the department store juicers, it has a very large motor, a GE, with tons of torque. This is because this is a masticating juicer with a slow-turning cutting cone. Without the cone assembly on the front it is actually not large at all.
The 'plastic' parts on the Champion were/are nylon rather than just molded plastic. This means they are also quite flexible and are of course shatterproof. The cutting cone is quite different than other machines, being a solid piece of nylon on a large metal cutting shaft. The 'blades' are not sharp as on a centrifugal juicer; one can run one's fingers over them without cutting oneself. Why? Because their purpose is not to cut alone; they force the food around the cone inside the outside housing, then over a curved screen at the bottom where the brushing motion and pressure mash the juice out of the produce. The cone has an indentation that spits the pulp out the front of the cone assembly. Again, this is not the same as a single-auger juicer where the auger forces the food against a screen at the front. I won't say which is better, they're just different. However, unlike single-auger machines like a Samson or Omega 2005, it is not self-feeding. There is a supplied pusher; if you look down in the feeding area you can see that the cone turns while you apply pressure on the food, to grind off bits of the produce to send over the juicing screen. It is NOT pressureless, but you don't have to put your weight on it to get it to feed, either. Judging from what I've seen of twin-gear machines on YouTube and a couple of friends, the pressure required is nothing like trying to force produce through those. There's one bodybuilder on YouTube who demonstrates putting his twin gear on the floor so he can put his weight into it! A child can easily operate the Champion's required force.
Assembly of the Champion is extremely easy. I suppose it sounds quaint now, but one needs to keep a little Crisco container and put a dollop on the motor output shaft prior to juicing. This is a metal-to-metal contact when the juicing cone is put on and simply helps separate the cone when finished. I guess one could use Pam or some spray but I've never had a problem with keeping a little Crisco can for that, and only a very small amount is required. Slide the cone on, put the juicing screen in its recessed holder on the nozzle container holding the cone, a short twist and you're ready.
The Champion amazed me then, and still amazes me at the simplicity and durability of its design. Not a bunch of little plastic parts to keep up with. As the parts are nylon, they won't break if dropped. They don't crack, they don't deform. They just work.
At the end of juicing, just twist the cone exterior a few degrees and it's off. Reach over and pull off the cutting cone. That's it. Take the juicing screen out and scrub it just like any other juicer, except this one is only a little curved screen and very easy to brush w/o any weird crevices. Wash the cone assembly clean, wash the cutting cone, and you're done. I've always owned dishwashers but have never seen the need to run any of this through. Juice pulp is not baked-on spaghetti sauce; it rinses right off, so why dishwash it? These new Champions come in colors; the light colors will certainly stain with carrot and beet juice, as in any other juicer. If it bothers you, just wipe the affected parts with a little bleach and you are back like new. The motor housing is powdercoated paint.
Those who know juicing know that to juice greens they should be alternated with firm produce like carrots, celery, radishes, apples, etc. This aids the juicer in pushing the greens through. This applies to any juicer I've ever seen, including the Norwalk. Don't expect to run pounds of spinach, etc., through without a 'cleaning' carrot every so often. Most of us don't juice just greens anyway. Once again, a little common sense and knowledge.
Since this is a masticating juicer and the pulp comes out the cone in the front, one can conceivably juice all afternoon w/o having to stop and empty anything. I set mine next to the sink so that the cone end just drops the pulp into the sink bowl. Because of the design of the machine and in the interest in keeping the cone assembly reasonably compact (several inches) the size of the receptable for juice is somewhat limited. Perhaps because I've used one of these so long it's not an issue for me.
I can't count the number of juicings my Champion has had. It has never overheated, never jammed, never plugged up. The motor has never required service or maintenance. Does it remove more juice than any other juicer? No. If that's the supreme issue, buy a Norwalk. However, there is a device known as the People's Press--you can find it on the web--where you can use your Champion, discharging pulp into a cloth bag, then using a hydraulic press (like the Norwalk) to truly get all the juice out of the pulp. My pulp is damp, but again, I don't consider that the only criterion for juicing, not by a long shot. It's just an easy way to market machines.
I currently use two other juicers also, but if my Champion died tomorrow I'd order another one. I remember a few years ago seeing Elizabeth Taylor's kitchen in a magazine and there was a Champion like mine on her counter! Last place I expected to see one.
There is a small blanking plate one can put in place of the juicing screen. This makes great nut butters, drop them into the feed tube and out comes the butter at the other end. I've used this machine forever for frozen dessert by freezing banana pieces and strawberries, etc., then dropping them down the feed tube and coming out with soft-serve at the end of the cone. If one wants something like grated carrots, just run the machine without any plate under the cutting cone and beautiful grating will come out the bottom.
I've found over the years that each juicer has its strong points for some foods and is weaker at others. I've never gotten wheatgrass to do well in here. If I were doing wheatgrass daily I'd buy a juicer for it. On the whole, though, and if I could have just one juicer, this would still be the one. A couple of friends have bought Champions in the last few years and I don't see any difference in quality between mine and theirs. It amazes me that they can sell them so cheap now--the $300 I paid in the 70's was a lot dearer than now!
Most recent customer reviews
I had purchased the original 25 years ago and love it.Read more