09
Component Details
Component Details
/ Juice Strainer
(Black)
03
Root
Vegetables
Carrots, beets,
ginger, sweet
potatoes, etc.
Wash produce thoroughly under running water. Make sure there are
no soil particles or small stones. Cut root vegetables into pieces 3-4
cm in length. Ginger should be peeled and fed slowly due to its
dense fiber.
Clean the juicer after every 1 kg of root vegetables
processed.
Leaf/stem
vegetables
Celery, spinach,
kale,
wheatgrass,
etc.
Cut into pieces 3-4 cm in length. Put wheatgrass or leafy greens in
by small handfuls.
Clean the juicer after every 1 kg of greens
processed.
Fruits with
thick peel
Pomegranate,
etc.
Remove the peel and cut the flesh into small pieces to fit into the
hopper tube. Don’t put in hard seeds (anything which couldn’t be
eaten).
Pitted fruits
Peach, plum,
apricot, etc.
Make sure to remove all parts of the pit before juicing. Note that
sometimes the outer part of the pit will stick to the flesh of the fruit.
Remove that to prevent damage to the juicing strainer.
Nuts and
soybeans
Almonds,
walnut,
cashews,
soybeans, etc.
Do not use nuts by themselves, but as a flavoring with fruits and
vegetables. Soak nuts at least 8 hours and rinse well before putting
into the juicer. Gradually add nuts after juicing the fruits or
vegetables. Soak soybeans 24 hours and rinse well before juicing.
Juice them in a 1:1 ratio with water.
Do not use
with juice
strainer!
Banana,
berries, kiwi,
tomato, mango,
pineapple, etc.
Use the soft fruit strainer for soft fruits.
①
Juice strainer wing:
Wings for holding the
strainer in the chamber.
The strainer fits
securely into the groove.
• Use this to extract juice from most fruits and vegetables. (Use the soft fruit strainer for
soft fruit).
• Note: The juice strainer can be identified by its black color and the letter
“J”
on the wing.
• The juice strainer is used for most fruits and vegetables. Please follow the guidelines
below for proper ingredient preparation.
J
①
