Best Juicers of 2026

Most juicers lose their home to a cupboard, because they are tall, heavy, or miserable to wash. The JC151 is 7.15 inches wide and 15.93 inches tall, which puts it under the cabinet next to the coffee maker, and its parts are dishwasher safe. Two pulp filters snap into the same housing so you can choose a clear glass or a thicker pour, and the 24-ounce jug sits in front of a separate 36-ounce pulp bin.

What settled it for us is how little ceremony a glass takes. One button starts it, one reverses it, and the 150-watt auger is slow enough that carrots and beets go through without the motor sounding strained. Slow pressing at this speed is genuinely slow, a few minutes of feeding for a full glass, but nothing about it feels like a project. The NeverClog name is the one overpromise: soft, stringy things like mango and berries bridge in the auger. Smaller handfuls and a press of reverse clear it.

Noise tracks the ingredient. Soft fruit is a hum, while hard apples and dense roots make the machine complain, which is worth knowing if you juice before the rest of the house is up. The warranty runs a year, and the motor is what decides any juicer's life. Where it earns its place in a small kitchen is the pulp bin: 36 ounces means a bag of carrots goes through before you stop to empty it, so cleanup happens once, at the end.

Three inches of chute and 850 watts is the whole idea. Apples, carrots, and whole beets go in, and juice comes out in seconds rather than minutes. The 1-liter jug has a froth separator built into the spout, so what pours into the glass is juice rather than foam, and the removable parts are dishwasher safe. It is a centrifugal machine, a shredding disc spinning against a mesh basket, which makes it the fastest way to a glass and the loudest.

We were also impressed by how settled the design is. This model has been on sale since 2009, long enough that its chute, its basket, and its technique are what other centrifugal juicers get measured against, and the parts are still easy to find. It is the machine we point people to when the morning routine is the priority and they want juicing finished in about a minute.

The cost of that speed is noise and a little heat. A centrifugal basket is loud enough to end a conversation and warms the juice slightly, which is the trade for a minute-long glass. Cleanup is straightforward if you rinse the basket before anything dries on it, and the cord wraps under the base so it stores without a cable flapping around.

A 6.5-inch chute is the point at which juicing stops needing a cutting board: whole apples, whole carrots, a whole celery heart. Behind it sits a 100-ounce hopper, so a full recipe goes in at once and the machine feeds itself while you wipe down the counter. It is the batch setup of the premium machines at a midrange price.

One strainer does juice, nut milk, and sorbet instead of three you have to store and keep straight, and there is no mesh screen to scrub, so the parts rinse and go in the dishwasher. That single design decision is worth more day to day than another hundred watts of motor.

At 60 RPM it is quiet enough for a weekday morning, and at 7 pounds it is light enough to move when the mixer wants the counter. The footprint is the catch: 17 inches tall and 13 wide, with a hopper lid that swings up, so measure the gap under the cabinets before you commit the space.

What earns it a place is the arithmetic. Whole-fruit feeding, dry pulp, and dishwasher-safe parts at a midrange price is the combination most families actually need, and it is the reason we send people here rather than to the premium machines. Buy it if you juice in batches and would rather spend the difference on produce.

The part that decides whether you keep juicing is the filter, and this one has no mesh screen to scrub. The strainer lifts out, rinses, and goes back. At the bottom of the cold-press range, that is the detail that makes it the budget machine we are comfortable recommending, and the 5.8-inch chute takes whole apples and carrots without a cutting board.

A 300-watt motor sets the pace. Fibrous things such as celery, kale stems, and wheatgrass want a slower feed than apples, and the manual asks for a 20-minute cooldown after every 20 minutes of that kind of work. That is not a quirk, it is what a small motor costs you, and it is manageable if you juice in two shorter sessions instead of one long one.

Everything detaches without a fight, the included brush reaches the corners, and at 8 inches deep and just over 7 pounds it moves out of the way when the counter is needed for something else. For a first slow juicer, that is the whole proposition: modest money, a small footprint, and a routine you can actually keep.

The unit of production here is a single 16-ounce cup. You juice directly into it, twist on the to-go lid, and drink, which means no jug to wash afterward. The machine itself is 11.5 inches tall and 6 inches wide, so it fits under a cabinet in a kitchen that has no room for a juicer, and the silicone spout cap catches drips before they reach the counter. That sounds minor until you have wiped carrot off a white surface.

Four hundred watts is more than the size suggests. Celery, carrots, and apples all go through without the motor bogging down, and it is quicker than its footprint implies. The attachments are top-rack dishwasher safe and the sieve lifts out for a rinse, so cleanup is a couple of minutes rather than a session.

We think it is the right juicer for one person and one glass a day. Against the cold presses here it gives up yield and quiet, but it costs a fraction of them, takes up almost nothing, and does not ask you to wash a jug as well as a cup. If you are testing whether juicing fits your morning at all, this is the least expensive way to find out.

Seventy ounces is the number that matters. That is the jug, roughly a week of juice for one person or a long Sunday session for a family, and behind the 3.5-inch chute whole apples, carrots, and beets go in uncut. Twelve hundred watts pushes them through faster than anything else in this guide, and the pulp bin sits behind the base so the machine stays comparatively shallow on the counter.

Breville calls the extraction Cold Spin, and it is worth being precise about what that means. This is still a centrifugal machine with a spinning basket, engineered to limit heat build-up rather than to crush at 50 RPM. In practice the juice tastes fresh and the froth is manageable. What you do not get is the bone-dry pulp a slow auger leaves behind.

The quiet setting cuts mechanical noise noticeably, which is a genuinely useful switch in an open kitchen where the machine runs while people are talking. The parts are hand wash only, and that is the real running cost of a big batch: a 70-ounce machine means more to clean when you are done.

We wondered whether a jug that size was overkill, and for a household going through a fridge drawer of produce at a time, it is not. Fill the jug, refrigerate, and stop thinking about juice until Wednesday. If you make one glass at a time, its bulk, its hand-wash parts, and its premium price are all cost and no benefit.

Five inches of depth is unusual here, where most machines run 8 to 14 inches front to back. That is the reason to look at this one if your counter is shallow, and it does not cost you the features that matter: a 5.8-inch chute takes whole apples, the auger turns at 55 RPM, and the 400-watt motor is the largest of the cold presses in this guide.

Two strainers with 0.3mm mesh cover juice and nut milk, a reverse function clears jams, and a safety lock keeps the machine from running with the lid open. It also carries a one-year warranty, which is more coverage than several machines here state in their own specifications, and that counts for something on a press with a plastic auger housing.

While we have not put enough hours on this one to speak to its motor, the design is sound and the price sits between the budget presses and the big-hopper machines without giving up much. It is the pick for a narrow counter, or for anyone who wants a wide chute without a three-liter hopper taking over the kitchen.