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SCALE UP YOUR JUICE BUSINESS

The Goodnature X-6

The X-6 contains six X-1 sized press bags, ramping up your production for commercial juice and cider production. Producing 40 – 100 US Gallons per hour (150 – 380 Liters), the X-6 produces 320 – 800 sixteen oz. bottles/hour. Used by cold press juice and cider producers, nutmilk producers, and kombucha producers world-wide.

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Goodnature X-6

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Goodnature X-6

Product Features

High Performance Grinder

Raw material is fed manually or by conveyer into the EG260 Grinder. The powerful grinder produces a fine slurry which is ground into a stainless steel tray.

Pressing Cycle

With a lever push, the moving platen compresses the racks together, creating juice. At the end of the pressing cycle, pull back on the lever to reopen the pressing module.

Fast-Paced Growth

Perfect for Producing more than 30 gallons per hour of any one particular juice variety, the X-6 supports medium sized businesses. Using the same construction principles as our presses that produce 1000’s of gallons per hour, the X-6 is built to last.

Produce40-100 GallonsPer Hour

More Than3,000 BottlesPer Day

Goodnature X-6

Product Specs

Capacity:480 lbs. (217 kg) per hour
Output:Capable of outputting 40 - 100 US gallons per hour. (150 - 380 Liters) - depends on workflow and recipe
Power Requirements:Single Phase, 220 V, 50/60 Hz Single Phase, 220 V, 50/60 Hz (grinder)
Ratings/Certifications:Conforms to UL STD 763 NSF/ANSI STD 8 Certified to CSA STD C22.2 #195 CE Compliant IEC Tested
Weight:1000 lbs. (454 kg) fully assembled
Dimensions:51 x 46 x 46 in. high with castors (130 x 117 x 117 cm high)
Manufacturing:Made in Buffalo, NY, USA – NAFTA certificate available upon request
Finish:Stainless steel for excellent corrosion and wear resistance
Produce Varieties:Apple, Kale, Pineapple, Spinach, Almonds and other nuts, Beet, Celery, Carrot, Herbs, Lemons, and hundreds more.
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Revolutionizing Cold-Pressed Juicing

“Goodnature not only revolutionized the way we look at cold-pressed juicing on a mass-produced level: they practically created the segment itself!”

– Peter Cervoni, Professional Vegan Chef at Peter Cervoni, New York

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