Cold-press slow juicers built for the fruit that is actually available here — passion fruit, mango, pineapple, watermelon, carrot, beetroot and ginger. Prices run from UGX 40,000 for a manual fruit press to about UGX 195,000 for a vertical 2-in-1 slow juicer. The 4-in-1 juicer and blender is our best-selling model in this category.
6 products available. Prices in Ugandan shillings, delivered across Kampala in 30 min–1 hr and upcountry in 3–6 hours.
A centrifugal juicer shreds fruit against a spinning screen at 10,000rpm or more and is done in 30 seconds. A slow juicer, also called masticating or cold-press, crushes fruit through an auger at around 50 to 80rpm. The slow one takes longer and gives you noticeably more juice from the same fruit, drier pulp, and juice that separates less and keeps better in the fridge because far less air is whipped into it. If you juice daily, the extra yield adds up; if you juice occasionally and want it fast, centrifugal is fine.
Carrot, beetroot, ginger, pineapple, watermelon and apple all run beautifully through a slow juicer. Passion fruit needs the seeds separated first or they jam the auger. Mango and banana are too soft and pulpy to juice properly — they belong in a blender, which is exactly why the 4-in-1 juicer-and-blender combination sells so well here: most Ugandan fruit baskets contain both kinds. Leafy greens like sukuma wiki and spinach juice well in a slow juicer and badly in a centrifugal one.
The honest failure mode of an expensive juicer is that it ends up in a cupboard because cleaning it is a chore. Rinse the auger, screen and jug immediately after use, while the pulp is still wet — it takes two minutes then, and fifteen once it has dried on. Every model we stock has a screen brush; use it on the mesh, which is the part that clogs. A juicer that lives on the counter and gets rinsed straight away is a juicer that gets used.