Citrus Juicers

380W. Up to 100 drinks a day

The Santos Classic Citrus Juicer 11 is a straightforward countertop citrus juicer designed for continuous juice extraction in commercial settings. It handles oranges, lemons, limes and grapefruit — halved and pressed directly onto the reamer — and is built around a high-speed motor that extracts efficiently without requiring operator effort beyond slicing the fruit. The recognisable yellow and green colouring is typical of the Santos Classic range.

In service, this machine suits operations where fresh juice is prepared regularly throughout the day rather than in very large batches. It is commonly found in cafés, hotel breakfast operations, juice bars and smaller restaurant kitchens where consistent output and ease of use matter more than industrial throughput. The motor handles steady demand well, and the compact footprint means it fits comfortably on a busy counter without claiming excessive space.

From a practical standpoint, the Santos 11 offers a number of day-to-day operational advantages:

• Simple operation — halve the fruit and press; no complex technique required
• Aluminium and plastic construction keeps the unit lightweight and easy to reposition
• Straightforward disassembly makes end-of-service cleaning quick
• Consistent extraction reduces fruit wastage over the course of a busy shift
• Compact dimensions suit counter space in smaller kitchens and back-of-bar setups

Installation is straightforward — the juicer runs from a standard 13A socket and requires no plumbing or fixed installation. At 5kg it is easy to move and store. The 65dB(A) noise level is worth considering in quieter front-of-house environments, though it is unremarkable for this type of equipment. It is not suitable for processing pineapple, pomegranate or other non-citrus fruit.

This model is well suited to cafés, breakfast services, juice bars and smaller hospitality kitchens producing fresh juice to order or in modest batch quantities. For higher-volume operations — such as large hotel buffets or dedicated juice production — a more heavy-duty model with greater output capacity would be worth considering.

If you are unsure whether this model matches your service volumes or counter setup, the team is happy to talk it through with you.

The Santos No.10 is a countertop automatic citrus juicer designed for commercial use in cafés, restaurants, hotels, and juice bars. The operating principle is straightforward: place a halved citrus fruit onto the reamer and press the lever down to start juicing. The machine handles the rest automatically, making it accessible for any member of front- or back-of-house staff without any particular training.

In service, the No.10 is a practical workhorse for venues where freshly squeezed juice is a regular offering rather than an occasional request. The motor turns at 1,800rpm and the machine is rated to produce up to 30 litres of juice per hour — enough to support a busy breakfast service, a brunch menu, or a bar operation running citrus-heavy cocktails through a shift. It handles oranges, lemons, grapefruits, and similar fruits without difficulty. At 65dB(A), it operates at a reasonable noise level for a countertop appliance, though it will be audible in quieter front-of-house settings.

From an operational standpoint, the key advantages are:

• Simple lever-operated action requires no training and keeps service moving
• Consistent yield per fruit, reducing waste over a service period
• Compact footprint suits tight counter space in smaller operations
• Straightforward to disassemble and clean between services
• Self-contained unit with no plumbing or extraction requirements

Installation is uncomplicated. The No.10 runs on a standard 230V single-phase supply and requires only a suitable countertop position with access to a power socket. No drainage connection or fixed installation is needed. At 10kg, it can be moved easily for cleaning or storage. It is not designed for venues requiring industrial-scale throughput — for sites juicing continuously across a long service or producing very high volumes, a heavier-duty continuous-feed model would be worth considering.

This juicer is well suited to cafés, hotel breakfast operations, restaurants with a fresh juice offering, and bar environments where citrus juice is prepared in quantity during service. It is a reliable, uncomplicated piece of kit for venues that want consistent results without complexity.

If you're unsure whether the No.10 suits your service volume or workflow, our team is happy to talk through the options with you.

The Santos 52 is a countertop citrus juicer designed for continuous commercial use. It operates at 1,800rpm with a 230W motor and is built to handle the repetitive pressing demands of a busy service environment. The grey housing is a standard colour option in the Santos 52 range, making it straightforward to match front-of-house or back-of-house aesthetics.

In practice, the Santos 52 is a reliable workhorse. With an output of up to 40 litres per hour, it handles steady demand in hotel breakfast service, bar menus, and dedicated juice bars without labouring. The motor runs at 65dB(A), which is noticeably quieter than many comparable machines — a meaningful advantage if the juicer is operating close to customers or in an open kitchen environment. Santos machines have a long-standing reputation in commercial settings for consistent performance over years of daily use.

Key operational advantages include:

• Quiet 65dB(A) motor suitable for front-of-house or customer-facing positions
• Output of up to 40 litres per hour sustains continuous service without interruption
• Heavy-duty construction designed for daily commercial use
• Compact countertop footprint suits tight bar and service counter setups
• Straightforward to disassemble and clean between service periods

Installation is straightforward — the Santos 52 runs from a standard 230V supply and requires no fixed plumbing or extraction. At 10kg it is easy to position and reposition on a counter. The unit's footprint is modest, but operators should ensure adequate counter space around the machine for fruit preparation and collection vessels. It is not designed for unattended batch processing; it works best when attended during service.

The Santos 52 suits hotels running breakfast service, bars offering freshly squeezed juice on the menu, and juice bars with consistent but moderate daily throughput. It is well proportioned for kitchens and counters where space is limited. Operations running very high volumes continuously — for example, large-scale juice production or high-footfall venues pressing several hundred covers a day — may find a higher-capacity machine more appropriate for their needs.

If you are unsure whether the Santos 52 matches your service volume or counter setup, our team is happy to talk it through before you commit to a purchase.

The Ceado SL98 is an automatic citrus juicer built for continuous commercial use. It presses halved citrus fruit — oranges, lemons, grapefruits and similar — directly into a glass or container at the point of order, with no manual effort required beyond loading the fruit. The all-metal construction distinguishes it clearly from lighter domestic or semi-commercial machines and reflects the daily demands it is designed to handle.

In a café, bar or hotel breakfast service, the SL98 performs reliably across repeated cycles throughout a shift. The asynchronous motor is engineered for high cycle counts without overheating. A patented micro-switch activation system means the machine only runs when a glass or container is correctly positioned beneath the press — a practical safety feature that also reduces unnecessary motor wear between uses.

From an operational standpoint, the SL98 offers several clear advantages:

• NSF-certified construction confirms suitability for professional food service environments
• Removable components are dishwasher safe, making end-of-service cleaning straightforward
• All-metal build reduces the component failures more common in plastic-heavy alternatives
• Compact countertop footprint suits most bar or café service areas
• Arrives ready to use — no complex installation or assembly required

The SL98 runs from a standard single-phase electrical supply and requires only a clear section of countertop with reasonable access for fruit loading and glass collection. There is no plumbing or drainage requirement. As with any automatic citrus juicer, fruit will need to be halved beforehand, and throughput will vary depending on fruit size and ripeness — worth factoring in during particularly busy periods.

This machine is well suited to cafés, bars, hotel breakfast operations and juice counters with a steady, consistent demand for freshly pressed citrus. For very high-volume sites running near-continuous throughput — large hotel restaurants or dedicated juice bars — it is worth considering whether a higher-output model would better match the pace of service.

If you would like to talk through whether the SL98 is the right fit for your operation, the team is happy to help you work it out.

The Ceado S98 is a continuous-duty citrus juicer built for commercial bar, café, and hospitality environments where freshly squeezed juice is a regular part of the drinks offer. Unlike lighter semi-commercial machines, it is engineered around a fan-cooled asynchronous motor with an automatic safety cut-out, which allows sustained use throughout a service period without the overheating or shutdown issues that can affect lower-grade equipment.

In practice, the S98 holds up well across the kinds of service patterns where freshly squeezed citrus juice earns its place on the menu — hotel breakfast service, all-day café operation, juice bars, and bar menus where orange or grapefruit juice is ordered regularly. The continuous-duty motor removes the need to pace the machine or wait for recovery between portions, keeping service moving during busy periods.

From an operational standpoint, the S98 is straightforward to run day to day:

• Two interchangeable reamers handle different citrus fruit sizes without additional tooling
• All fruit-contact parts are removable and dishwasher safe, reducing cleaning time between service periods
• The removable stainless steel collection container keeps the work surface clean and is simple to empty
• The automatic safety cut-out protects the motor under overload, reducing the risk of burnout during heavy use
• The compact light alloy housing keeps the machine manageable on a busy countertop

Installation is uncomplicated. The S98 is a countertop unit requiring only a standard electrical supply and a stable work surface with reasonable clearance around the machine. There are no water line or drainage connections needed, which gives useful flexibility over placement. Positioning the machine close to the juice service point is worth considering, as the collection container will need emptying regularly during high-volume periods.

The S98 is well suited to cafés, juice bars, hotel breakfast operations, and bar environments where freshly squeezed citrus juice is served consistently throughout the day. It handles moderate to high daily volumes comfortably. Operations with very high continuous throughput — large hospitality venues running juice service across a long, unbroken window — may find it worth discussing whether a heavier-duty machine would better match their demand before committing.

If you would like to talk through whether the S98 fits your service pattern, our team is happy to help you work it out.

The Sammic ECP is a hand-operated citrus juice extractor designed for commercial use in bars, cafés, restaurants, and hospitality venues where fresh-squeezed juice is part of the daily offer. The operator halves the fruit, places it on the reamer, and applies downward pressure to extract the juice directly into a glass or jug. A stainless steel strainer intercepts pulp and pips, delivering a clean pour without additional filtration.

In practice, this kind of extractor suits venues producing fresh juice to order rather than in sustained high volume. Hotel breakfast service, a café brunch menu, or a cocktail bar programme that relies on fresh citrus are all realistic applications. It is not designed for sites pressing fruit back-to-back throughout a long uninterrupted service — for that pattern of demand, a motorised extractor would be a more appropriate choice.

Practical advantages of the ECP include:

• No electrical connection required — can be positioned anywhere on the counter
• Stainless steel strainer separates pulp and pips cleanly at the point of extraction
• Compact footprint suits busy bar tops and tight prep areas
• Quick to disassemble and clean between or after service periods
• No motors, controls, or wiring to maintain under normal daily use

Because there is no power requirement, there are no socket proximity constraints and no installation work involved. Cleaning is straightforward, which matters when turnaround between covers is tight. The absence of mechanical components also means there is very little to go wrong under regular use.

The ECP is well suited to smaller and medium-volume operations where fresh citrus is part of the menu but not produced continuously at scale. If your throughput is higher or you need consistent output over a long service period, it is worth discussing whether a motorised model would serve you better.

If you would like to talk through whether this fits your service pattern before committing, the team is happy to help you work it out.

The Sammic ECM is a manually operated citrus juice extractor built for counter use in commercial settings. It works through a lever-press mechanism that draws juice from oranges, lemons, grapefruits and similar citrus fruit without any electrical supply. An internal stainless steel strainer separates pulp during extraction, delivering a clean, consistent result in a single press.

In bar and café environments, this type of extractor performs reliably where fresh juice orders come through at a steady pace rather than in continuous high volume. The hand-press action gives the operator direct control over extraction, and the absence of a motor means no noise, no warm-up time and no mechanical complexity to manage mid-service. For brunch operations, cocktail counters using fresh citrus throughout the day, or juice bars preparing to order, it holds up well under regular daily use.

The practical advantages centre on simplicity and hygiene:

• No electrical connection required — can be positioned anywhere on the counter
• Stainless steel strainer is durable and straightforward to sanitise between service periods
• Disassembles quickly for thorough cleaning in a matter of minutes
• Compact footprint suits smaller bars, café counters and prep areas
• No motor or electronic components means reduced long-term maintenance requirements

Because the ECM needs no power supply, there are no installation prerequisites beyond a stable counter surface. Positioning it near a wash point makes the cleaning routine more practical, but there are no drainage, ventilation or electrical requirements to plan around.

This extractor is well suited to cafés, small restaurants, hotel breakfast operations and bar counters where fresh citrus juice is prepared to order. It is not intended for continuous batch production — sites with high-volume or uninterrupted juice output would be better served by a motorised extractor with greater throughput capacity.

If you are weighing up whether the ECM fits your service volumes or counter layout, the team is happy to talk it through.