Commercial Juicing Essential Equipment and Tools (with Video)

Every juice bar needs some essential equipment and tools to supply the highest quality juice, smoothies, bowls, and more. Please take the time to watch the companion podcast below for a full description of why each product is so useful!

Juice Production

• Commercial Cold Press Juicer - It's essential to produce juice that is produced by the Goodnature cold press method which gives higher yield, less separation, and longer shelf life.
• Push cart - Helps being mobile around the kitchen and can provide a variety of uses.
• Produce wash sink - If your space allows both a 3 compartment sink, plus a separate product wash sink, it's best to have both.
• Colander lexan - A special bin that has holes for drainage allows easy produce washing and drying. A necessity in a juicing kitchen for efficiency.
• Bus tubs - Makes weighing much more efficient. Make sure the container is large enough to fit the entire batch of produce for your largest recipe.  
• High-quality scale for larger measurements 
• Smaller scale for smaller measurement. Option #. Option #2
• Chill stick - Great way to chill juice quickly while running multiple batches. Keeps refrigeration space open, as it can cool juice quickly on counter.

Smoothie/Bowl and Milk Production

• Blenders. I prefer ones without a noise-dampening shield so I can use the tamper. The only way I would recommend this style is if your blends are on the thinner side and can be easily processed without tamper.
• Multiple blender tops (jars) and tampers - This helps when busy to avoid rinsing between smoothies.
• Dump sink - Real easy to rinse between batches, cleaner presentation from the guests perspective. 
• Smoothie spatula  - Much cleaner to dispense smoothies into cups or bowls.
• Dry goods containers - Cleaner presentation than different packaging, the products come in. Cheap and reusable.
• Measuring spoons - For a consistent product, either get enough for each container or store in a bain-marie for cleaner presentation from guest perspective 

Refrigeration Organization 

• Up-front refrigeration - I prefer ones with drop in so the fresh produce can be on display, These are ideal for smoothies, bowls, toasts, last minute garnishes for other food items
• Up-front freezer - Drawers are essential for 99% of operations, much easier to access product vs swinging doors. Ideal for smoothies and bowls.
• Temp dial for coolers and freezers - Secondary readings help when the equipment is broken.
• Speed rack - These are great to organize all coolers, freezers, and walk-ins. Can weigh all recipes, in bus tubs and on sheet trays. Can wheel right to produce washing area, right into the cooler. Can have a door and lock it to hold onto equipment, etc.

Food Prep Tools

• Cutting board mats - Slip-resistant and sanitary vs wet towel.
• Cheap knives with a sharpener - Chefs knife, paring knife, serrated knife.
• Y-style peeler - Cheap and works better than any other peeler ever!
• Tasting spoons! Not just necessary but required. Single use small sample spoons. Everything should be tasted before serving to customers. Available in plastic or compostable materials.
• High-quality strainer  - Large cone shape to filter juice quickly and other applications
• Japanese mandoline  - Great for speeding up slicing vegetables for salads and more.
• Spice grinder - Freshly ground spices just taste better!
• Microplane  - Great for adding citrus flavor without the acidic taste to items. Can be used for other items like eggs, cheese etc.

Sanitation Equipment

• Dishwasher - Makes life easier if space allows it. Many sizes and options available. Find what's best for your space. High temp important for sanitizing glasses bottles.
• High-pressure sprayer. Good pressure can save time and money.
• Cleaning solutions. Get dispensers when possible; they are consistent and easier to use. Ecolab is common provider, look for a local distributor.
• Probe Thermometer - Most accurate.
• IR Thermometer - Easier to use in some applications, not as accurate. Use for all bottled and packaged products where you don't have access to use a probe thermometer.