The Optimum 700 Advanced Cold Press Juicer is the next generation of the revolutionary Optimum 600 – a cold press (masticating) juicer that requires no food prep! Like the 600, the Optimum 700 Advanced features a wider mouth chute (8cm x 8cm) that allows you to add fruits, vegetables and other ingredients whole – no chopping required. The positioning of the additional 3.5cm x 4.5cm feeding chute offers the versatility to juice longer style ingredients without the necessity to chop smaller. The strategically positioned self-feeding dual wings act as a safety mechanism and offer the ability for the ingredients to flow through to the juicing screw in an effortless motion. The multi-purpose dual wings also assist with reducing the risk of a blockage as over feeding is eliminated. Similar to the 600, it offers a 50% larger juicing screw, which means it extracts more juice with far less clogging and overall waste. The Optimum 700 Advanced Cold Press Juicer outshines the Optimum 600, in its sleek, stylish design and the increased quality of its components. The Optimum 700 conveniently provides a collection of components offering greater versatility than the Optimum 600 with the inclusion of a tofu box, fabric cloth and filter strainer attachment.view more
Features of the Optimum 700
Lifetime Motor Warranty
Domestic lifetime motor warranty for your Optimum 700 juicer.
Create your own Tofu
The tofu box can be used to make fresh tofu at home.
8cm x 8cm Feeding Chute
The Largest feeding chute on the market.
Clean those hard to reach locations with the specifically designed cleaning brush.
Why offer the Optimum 700 Cold Press Juicer?
Juicers come in two categories: centrifugal and cold press (masticating). The Optimum 700 Slow Juicer is a cold-press juicer. That's important because, compared to centrifugal juicers, a cold-press juicer:
Extracts more juice: you'll get between 35-50% more juice* from the same volume of produce in a cold-press juicer than you would from a centrifugal juicer. That means it creates less waste and saves you money every time you use it.
Preserves more nutrients: centrifugal juicers operate at high speeds that generate a significant amount of heat as they create their juice. Not only does the heat alter the taste of the resulting juice, but it can also break down some of the nutrients. For example, independent tests* show that juice from a cold-press juicer contains 42% more Vitamin C, and 60% more Vitamin A.
*Test results from Michelson Laboratories,Inc., Korean Food Research Institute (KRFI), and internal labs.
Is far quieter cold press juicers also provide a much quieter and more pleasant experience while they're operating. In their article comparing the two juicer types, Huffpost describes the centrifugal juicer as being "as loud as a blender". Meanwhile, the cold press juicer was "quiet enough to hear the TV while juicing".
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Frozen Fruits Ice Cream
Cold Press Juicer FAQ
Most of us have juiced with the old-style centrifugal juicing machines. If you recall, those machines require you to forcefully press/shove food into them, and allow large items like whole apples. You are required to push hard on carrots and apples to shove them into the spinning blade where they are shredded into tiny flying pieces.
Do not use this same pushing/pressing/shoving force with the Optimum Juicer or any other slow juicer. There is no spinning blade and no dizzying shredding taking place. No pressing is required. Instead, simply let your food fall into the “chewing auger.” Virtually no force is necessary, and forcing more food into the chute can cause too much vegetable mass to clog in the auger, resulting in pulp overflowing into your juice, or the juicer becoming blocked.
When juicing grasses, feed the Optimum Juicer a small amount of grass at a time, cutting the grass into short pieces approximately 3cm long. This ensures the waste can easily come out of the waste chute. You do not need to “clump” the grass into a ball. In fact, you can slowly feed small strands of grass, coriander, parsley, kale, spinach and other leafy greens without any force necessary.
A great tip for large leafy, stringy or fibrous vegetables is to remove the leaf from the stem, cut both leaves and stems into 3-5cm lengths and feed through gently, letting the auger pull the ingredients into the juicer, using the tamper only gently if required.
Here’s a really important tip: If you’re going to juice high-fibre plants like celery or spinach, juice them last! Why? Because the fibres in celery tends to accumulate in the ejection port at the bottom of the juicing auger. If this port becomes clogged, then “pulp overflow” will occur, sending extra pulp into your juice. Following Tip #1 though will minimise the chances of this occurring to almost zero.
As long as the ejection port stays open, the pulp in your juice will be minimised. The best way to do this is to juice low-fibre fruits and veggies first: Apples, carrots, etc. and saving the stringier, fibrous plants for last. This will lead to a much better result when your concern is the amount of pulp in the final juice.
NB: If you are planning on juicing large amounts and do not mind a very small amount of pulp in the juice another alternative (to ensure you do not block the juicer), is to alternate your leafy greens and stringy items, with the harder items like carrot and beetroot.
Make sure the red rubber plug/tongue/stopper on the underside of the juicing bowl, is correctly inserted into its slot. This part is removable to assist with cleaning but often not reinserted correctly. It acts as a pressure point to ensure pulp ejects from the waste chute.
If you still find too much pulp in your juice, simply pour the juice back through the machine again and you will find that the second time through, nearly all the pulp is removed.
You can also strain it through a nut-milk bag, if you wish, but that takes more time and effort.
The juicer has a fine mesh screen for harder produce (ULTEM/PEI Material), the coarse screen for soft produce including fruit (Nylon Material).
The fine mesh screen has holes that are smaller to allow less pulp into the juice. The coarse screen allows a much greater amount of pulp. (full of fibre to enter the juice)
In most cases the fine mesh screen can be used at all times, unless you are looking for a more pulpy juice, but this is your personal preference.
The no-hole/blank screen, sometimes called a homogenising plate (ULTEM/PEI Material) is used for making nut butters, ice creams and baby food and does not separate any liquids from the pulp.
The juicer tap offers some extra features in your Optimum Juicer. When it is correctly in place, you can start juicing with the tap closed. This allows a mixing function that lets you juice your ingredients and fill the juice bowl (up to 300ml) with your favourite mixture. Once your food is juiced, you simply open the tap and release the mixed juice into your glass, reducing any frothing. With the automatic pulp ejection, you can still juice continuously until the bowl is full, let out the juice and then continue juicing. The mixing function also improves the results when making nut milk.
We recommend a minimum soak time of 6 hours, with 12-14 being optimal. You will need to change the soak water (and filtered is recommended) every 12 hours.
If the water has been changed regularly you can leave them longer, however they often start to ferment depending on heat and environmental conditions.
As the soaking process is designed to mimic nature and rainfall, after the initial soak period you may take the almonds out and sprout them (using a sprouter or by placing them in a nut milk bag in a glass jar and rinsing them every 12 hours) and little tails will grow if you use good quality almonds. However, extended soaking is not recommended.