When you're shopping for a juicer, you're likely to come across two main types: slow juicers and “regular” juicer machines — usually the fast-spinning centrifugal kind. At first glance, the decision seems simple: one costs more, one is cheaper. But if you're thinking long term — in both health and value — the picture gets more interesting.

So which one is the better investment? Here's what you need to consider before choosing.

What’s the Difference?

Juicer Machine (Centrifugal Juicer)
This type of juicer uses high-speed blades to shred fruits and vegetables, spinning at thousands of revolutions per minute. The centrifugal force pushes juice through a strainer while pulp is ejected.

Slow Juicer (Cold Press or Masticating Juicer)
Instead of blades, slow juicers use an auger to crush and press ingredients at low speed. The result? Less heat, less oxidation, and more nutrient-dense juice.

On the surface, both extract juice — but how they do it affects everything from taste to cost over time.

1. Juice Quality: Which One Delivers Better Nutrition?

Juicer machines work fast but generate heat and introduce air into the juice, reducing its nutrient content and shelf life. You get juice that may separate quickly and taste flat after a short while.

Slow juicers, especially those from Hurom, operate gently, preserving enzymes, antioxidants, and vitamins. The juice stays fresh longer and retains its natural flavor and color.

If you’re juicing for health, this difference matters — every single time.

2. Juice Yield: Which One Gets More from Your Produce?

Slow juicers extract significantly more juice per fruit or vegetable. That means less waste, drier pulp, and more juice in your cup.

Over months of juicing, that higher yield translates to fewer groceries and lower costs. You’ll need fewer apples, carrots, or oranges to get the same amount of juice.

This makes a big impact on your grocery bills — especially if you juice regularly.

3. Durability: Which One Lasts Longer?

Juicer machines are usually mass-produced with plastic parts and faster-wearing motors. With frequent use, they tend to slow down, clog, or break within 1–2 years.

Hurom slow juicers, on the other hand, are engineered for long-term use. With solid internal components, powerful motors, and warranties of up to 10 years, they’re built for daily juicing without wear and tear.

You may pay more upfront, but you won’t be replacing it every year.

4. Cleaning & Maintenance: What’s Easier to Live With?

It’s a common myth that slow juicers are harder to clean. In reality, modern models like the Hurom H310A and H400 come with:

• Easy-to-rinse parts
  
  

• No sharp blades
  
  

• Fewer mesh strainers
  
  

• A “quick rinse” function for daily use
  
  

Fast juicers might seem easier because they have fewer parts, but the pulp splatter and sticky foam can take just as long — if not longer — to clean out.

5. Cost Over Time: The Real Comparison

Let’s look at a long-term view.

Juicer Machine:

• Lower upfront cost (RM200–RM400)
  
  

• More waste, lower juice yield
  
  

• Shorter lifespan (1–2 years)
  
  

• Lower nutrient value (less health return)
  
  

Slow Juicer:

• Higher upfront cost (RM1,200–RM1,800 for Hurom)
  
  

• Higher yield, less produce waste
  
  

• Longer lifespan (8–10 years)
  
  

• Greater health impact and nutritional value
  
  

The slow juicer quickly makes up for the higher cost by saving on produce, reducing replacements, and offering more health value per glass.

If you only juice occasionally and care more about speed than quality, a basic juicer machine might seem like the better choice. But if you're serious about your health, want better-tasting juice, and care about long-term savings, a slow juicer like Hurom is the clear winner.

This isn’t just an appliance — it’s a daily tool for a healthier, more cost-effective lifestyle.