Omcan J-110, Instruction Manual

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7
Operation
enough mass has been collected in the filter, the centrifugal force of the spinning filter will expel the pulp.)
8. Turn OFF the machine when not in use. (If the juicer runs continuously for 30 minutes (not typical) turn the
machine OFF and allow 15 minutes for the motor to cool-down.)
9. If not in use for more than 30 minutes, UNPLUG, disassemble and rinse the filter under hot water to
remove any pulp residue.
HOW IT WORKS
The juicer works by centrifugal force. The motor turns the filter and cutter plate at 3,450 rpm. This causes
air to be drawn through the holes in the top and bottom of the machine, forcing air out of the pulp ejection
pipe. When the produce is pushed through the hopper, the cutter plate works with the mating plate to cut the
produce. The rotation forces the pulp onto the filter screen; then the airflow and rotation passes the pulp across
the screen. While the pulp is moving across the screen, the juice is being forced through the holes of the filter
into the juice pan and out of the spout. At the same time, the waste pulp is blown out of the pulp ejection pipe.
The filter and cutter plate are the critical components in the operation and efficiency of your machine.
Therefore, great care must be taken in the handling and cleaning of these parts. A dented or badly stained filter
will cause a drop in efficiency of the machine, and if problems aren’t corrected promptly, more damage could
occur.
YIELD
Juice yield is governed by a number of things:
1. Freshness of produce.
2. Produce in or out of season.
3. Organic vs. non-organic produce.
If you start noticing drops in yield or performance of the machine, ask yourself the following questions:
1. Have I changed my produce supplier?
2. Is the produce in or out of season?
3. Is produce as fresh as usual?
TIPS ON JUICING
The safe handling, cleaning, and processing of fruit/vegetable, and the proper cleaning and sanitizing of
equipment are essential to help reduce the risk of food borne illness. Consult your local health department to
determine the adequate methods of cleaning and storing the produce prior to juicing, and storing your juices
after juicing. Following are some recommendations to reduce risk.
1. You need to wash all fruit/vegetables in clean fresh water. You may wish to dip fruits and vegetables in a
chlorine bleach solution for 3-5 minutes and then rinse them off. Use on teaspoonful of bleach per gallon
of cool water. Rinse off fruit/vegetables after dipping in bleach. Items such as carrots and other root
vegetables can be peeled as a precautionary measure.