When beginning a project to sell natural juices, one initial concern is related to the conservation time of the juice and the processes that should be followed to extend its shelf life. To understand how the conservation of natural juices works, some of the methods currently used in the industry are explained below.
Why many juice companies fail and why many other juice bars succeed. Andrew McFarlane, owner of the Start A Juice Bar agency has spent nearly the last decade mastering the ins and outs of it. The Zumex team is very proud to share this interesting interview at Cold Press & JuiceTech. We are sure […]
One of the most common concerns when setting up a bar selling cold squeezed juice is the new bio trend. Some of the most frequently asked questions are: Does it make sense for my business to offer organic juices and eco-friendly products? How do I get an organic label? How much extra effort does this […]
The commercial kitchen is the heart of your juice sales and distribution business. It is the space where the raw material is prepared and all the juices on your recipe list will be prepared. The design and correct distribution of the parts is fundamental for improving staff productivity and as a result, your juice production […]
The Citrus Z450 industrial citrus extractor is Zumex Food Engineering’s most famous and international juicing unit. Designed for small and medium citrus juice production, Citrus extracts the best juice from oranges, grapefruit, limes, lemons, mandarins, and pomegranates with the Z450p version.
