A kitchen or commercial device that separates juice from the pulp of fruits and vegetables. Centrifugal extractors shred produce at high speed and spin out the juice through a fine sieve, working quickly but generating heat and foam. Masticating or cold-press juicers crush and squeeze more slowly, yielding slightly more juice with less oxidation, and handle leafy greens better. Manual reamers and presses suit citrus and small batches. Commercial operations use large-scale extractors, such as the whole-fruit systems developed for oranges, that maximise yield while controlling bitterness from peel oils. Choice depends on volume, produce type, and the desired balance of speed, yield, and juice quality.