JBT Marel, a prominent global provider of integrated food processing solutions, unveiled a fresh juice game-changer at the International Fresh Produce Association (IFPA) Global Produce and Floral Show: the Fresh’n Squeeze® 1800 Citrus Juicer.
This juicer features the same whole fruit extraction technology as the larger free-standing models in the Fresh’n Squeeze product line. (Which is also the same technology that allows JBT Marel to juice over 75% of the world’s citrus, thanks to its industrial-grade juicers.) The big difference lies in the size: the 1800 model features a smaller countertop footprint that will save retailers on labor and space, whether they are a grocery store, juice bar, hotel, resort, or coffee shop.
The Fresh’n Squeeze® 1800 uses an advanced whole-fruit extraction method that instantly separates juice from peel and seeds—preserving flavor, nutrients, and overall product integrity. This system boosts juice yield by up to 50% more per fruit than conventional cut-and-press technology. Capable of producing up to 50 oz of juice per minute, it helps maximize efficiency as well as profitability, offering a stronger return on investment.
Executive Statement
According to Megan Dyer, Director of Key Accounts and Beverage at JBT Marel, implementing Fresh’n Squeeze® juicers in-store has been linked to an 18% increase in sales. The fresh aroma of citrus and the health-focused connection to fresh juice create an experience that attracts customers and encourages them to purchase. It’s a win-win situation for shoppers looking for healthier options as well as food service retailers looking to broaden their offerings with fresh offerings and drive traffic to the perimeter as well as strengthen their bottom line.
According to Wade Roberts, Fresh’n Squeeze Design Engineer, the Fresh’n Squeeze® 1800 also allows customers to see their juice made right before their eyes, turning the process into an engaging experience and fostering transparency as well as trust. Plus, its low maintenance along with durable design empowers staff to target customer service rather than constant equipment upkeep. These collective benefits make it more attractive to retail food service businesses – from proprietary businesses to chains alike.