Meet the Fresh’n Squeeze® 1800: the commercial citrus juicer built for rushes, not wishful thinking. It pulls up to 50% more juice from every orange with whole fruit extraction so you sell more ounces per case and toss less profit in the bin. It also keeps your line moving: 18 fruits per minute, up to 50 oz/min, and it runs oranges, lemons, limes, and tangerines without head swaps. Cleaning? Fast. Six removable parts, hose-down safe, reverse to clear jams. Compact, NSF + UL certified, and backed by coast-to-coast service.

• Get up to 50% more juice per fruit with whole fruit extraction, so each case turns into more sellable ounces (and less waste).
• Keep service moving with 18 fruits/min and up to 50 oz/min—built for busy mornings and nonstop rushes.
• Juice oranges, lemons, limes, and tangerines with no head swaps, so you stop pausing the line to change parts.
• Reset fast with six removable, hose-down-safe parts plus a reverse function that clears jams before they cost you sales.
• Install with confidence thanks to a compact 25″ × 20″ footprint, NSF + UL certification, and coast-to-coast service support with parts in stock.

Fresh’n Squeeze® 1800 Citrus Juicer

Overview: make fresh juice a repeatable profit center

Fresh juice shouldn’t feel like a daily compromise between speed, waste, and margin. The Fresh’n Squeeze® 1800 is a commercial citrus juicer built for real-world service: busy mornings, nonstop lunch rushes, and grab-and-go demand.

It uses whole fruit extraction technology to deliver up to 50% more yield than traditional cut-and-press. That means more sellable ounces per case, with no added labor and fewer slowdowns.

Why it wins (fast scan):

• Up to 50% more yield per fruit → less waste, higher profit per case
• High-speed output → processes 18 fruits/min and produces up to 50 oz/min
• No head swaps → oranges, lemons, limes, and tangerines without changing parts
• Built for uptime → reverse function clears jams fast
• Easy resets → six removable parts, hose-down safe
• Fits where work happens → compact 25″ × 20″ footprint
• Ready for commercial environments → NSF + UL certified

If you’re shopping for a professional citrus juicer or a reliable citrus juice extractor for high-volume programs, this one is designed to keep pace and protect your margins.

Will my team actually use it?

Totally fair. A new citrus juicer can fail in the field if it’s finicky, slow to reset, or too complicated to train across shifts.

The Fresh’n Squeeze® 1800 answers that with fewer interruptions (no head swaps) and faster recovery (reverse clears jams). And with four strainer tube sizes, you can dial pulp once and keep the product consistent across operators.

What internal buyers usually need to say yes:

• A clear yield/margin story (more sellable ounces per case)
• A workflow story (fast output + fewer stops)
• A cleaning story (simple teardown + quick reset)

What if citrus prices jump or demand dips?

Citrus pricing and supply can change fast—especially if you’re sourcing citrus USA at scale. And even when guests love “fresh squeezed,” demand can shift between seasons, dayparts, and locations.

That’s exactly why yield and speed matter. When you pull more juice from each fruit and keep service moving, you’re better protected when costs rise or staffing gets tight.

Think of it as an automatic citrus squeezer that helps stabilize the two variables you can control: throughput and waste.

Guide: choose the setup that matches your program

Use this quick guide to decide if the 1800 fits your operation and buyer intent.

Best-fit programs:

• Juice bars and retail juice programs
• Restaurants & cafés (breakfast/brunch, lemonade, fresh OJ)
• Grab-and-go bottling
• Corporate dining, universities, hospitals
• Bars (fresh citrus for cocktails & mixers)

When it’s the right tool:

• You’re paying too much for peel/pulp in the trash
• You need speed that keeps up with demand
• You want one machine for multiple citrus types
• You need a compact, commercial-grade footprint

If you’re comparing a commercial citrus squeezer to older cut-and-press methods, the biggest difference you’ll notice is fewer stops and more sellable ounces per case.

Plan: turn “fresh squeezed” into a system

A profitable juice program isn’t about effort. It’s about repeatability.

Plan your rollout in 3 steps:

• 1) Pick 1–2 hero beverages. Start with orange juice and lemonade (or cocktail citrus).
• 2) Set your pulp preference. Choose from four strainer tube sizes and lock it in.
• 3) Define your “rush rhythm.” Where fruit is staged, where juice is served, and how often you reset.

This is how you stop “offering juice” and start running a juice program that’s worth it.

Implement: make every case count (without slowing the line)

Put it on the counter or in back-of-house—either way, the 25″ × 20″ footprint keeps placement easy. Then train to one simple routine: run fruit, monitor output, quick reset.

What implementation looks like day-to-day:

• Run oranges, lemons, limes, and tangerines without head swaps
• Keep pace at 18 fruits/min and up to 50 oz/min
• Clear jams fast with the reverse function
• Reset quickly with six removable parts that are hose-down safe
• Operate confidently with NSF + UL compliance for commercial environments

And when support matters, you’ve got coast-to-coast service and parts availability behind you—so your juice program isn’t one breakdown away from disappearing.