Ceado Professional Fruit Juicers and Bar Blenders

Ceado is an Italy-based manufacturer whose roots trace to Egidio Girardi's family story beginning in Venice in 1952, developing professional coffee and beverage equipment under the Ceado brand since 1999. When comparing Ceado juicer prices, one should look not just at motor power but at which method, citrus press, centrifugal solid-fruit juicer, or low-speed cold press, suits the menu.

Ceado's beverage equipment program includes the ES500, ES700, and next-generation ES900 centrifugal juicers, the S98 and SL98 citrus presses, the CP150 cold press machine, the B185 and sound-enclosed B285 bar blenders, the M98 beverage mixer, and the V90 ice crusher. Although these devices can be used at a similar bar station, they process product differently and have different cleaning arrangements.

A Citrus Press and a Centrifugal Juicer Are Not the Same Device

The S98 and SL98 citrus juicers are geared toward fruits squeezed halved, such as orange, lemon, lime, and grapefruit. The fruit's peel remains on top of the squeezing head while juice flows into the collection section below.

The S98 model has interchangeable squeezing heads for different citrus diameters. An open spout allows juice to be poured directly into a glass or pitcher. The compact body can be considered for cafes and breakfast stations with limited counter space.

The SL98 offers a professional arrangement with a stainless steel universal squeezing head and a safety mechanism engaged by pressing the fruit. Quick removal of fruit-contact parts makes cleaning between services easier.

The centrifugal ES series, on the other hand, processes apples, carrots, celery, and different fruits and vegetables with a rotating grater and filter basket. Unlike a citrus press, product peel, seeds, and pulp are managed differently during prep.

What Production Volumes Do the ES500 and ES700 Suit?

The ES500 is a compact centrifugal fruit and vegetable juicer developed for professional use. It can be used for repeated orders throughout the day at cafes, bars, and restaurants with a small juice menu.

The ES700 offers a larger working structure for more intensive production and different product sizes. Two separate feed chutes can help direct large and small ingredients into the machine based on prep needs.

In a centrifugal system, basket speed separates juice from pulp. When filter pores become clogged with fiber and fruit residue, product output can decrease and machine vibration can increase. The basket should be checked not just at day's end but during service based on the recipe and production amount.

The choice between the ES500 and ES700 shouldn't be made based on total daily liters alone. Washing the fruit, cutting it, feeding the machine, emptying the pulp container, and washing the filter determine total beverage speed.

What Recipes Is the Cold Press System Used For?

The CP150 is in the cold-press class, processing products with lower-speed mechanical pressure. It can create a different pulp and beverage texture than a centrifugal device in greens, vegetable, and different fruit recipes.

Low-speed operation changes the product's movement and extraction time inside the machine. It shouldn't be assumed cold pressing gives higher yield or better results in every recipe. The product's fiber structure, ripeness, and prep method affect the result.

The cold press machine's press, filter, and pulp-outlet parts should be separated and cleaned at the end of service. Fine fibers drying on the filter can negatively affect flow and hygiene at the next use.

The Usage Difference Between B185 and B285 Bar Blenders

The B185 is a 1.5-liter class professional bar blender geared toward smoothie, frozen, cocktail, and iced beverage production. Manual control allows the operator to manage mixing time and speed based on the recipe's texture.

The B285 is geared toward front-bar areas close to customers with a sound enclosure surrounding the blender jar. The transparent cover helps reduce motor and blade noise from spreading into the environment. The upper clearance needed when the cover is open should be added to the counter plan.

A blender's ability to crush ice doesn't mean it should be run continuously with only dry ice. Ice size, liquid ratio, frozen fruit, and the order of adding ingredients to the jar change motor load and beverage consistency.

The maximum fill level marked on the jar shouldn't be exceeded. If a large recipe isn't split into two separate cycles, product can put stress on the lid and proper circulation around the blade may not occur.

V90 Ice Crusher and the Blender's Division of Labor

The V90 is a vertical professional ice crusher geared toward breaking cube ice into small pieces. According to manufacturer data, it can offer crushing capacity of up to roughly two kilograms per minute with suitable ice.

An ice crusher reduces the physical size of ice; it doesn't mix beverage ingredients. It can be used to prepare crushed ice for mojitos, granita bases, display, or cocktails. A blender, on the other hand, turns ice together with liquid, fruit, or syrup into a single beverage.

Since crushed ice begins melting quickly, only the amount to be used in a short time should be prepared. The output container should be sized to prevent ice from spilling to the floor and melted water from accumulating on the counter.

Where Is the M98 Bar Mixer Used?

The M98 is a bar mixer that processes milkshake, frappé, and similar products in a glass or metal cup with a rotating mixing spindle. It uses a spindle mixer instead of a cutting blade like a blender's.

The milkshake mixer isn't designed to break down large ice cubes or hard fruit. The product needs to be brought to a suitable consistency with ice cream, milk, syrup, and soft ingredients.

Single and dual M98 versions can be chosen based on how many beverages will be prepared simultaneously. On a dual-spindle model, a station arrangement should be established so staff work with the correct cup and ingredient without mixing up the two recipes.

Cleaning and Pulp Flow

At a juice station, peel, pulp, filter, and liquid waste should be managed separately. The pulp container should be emptied before it's full; waste product shouldn't contact the machine's air intake or electrical body.

Removable filter, squeezing head, jar, lid, and blade parts should be washed according to manufacturer instructions. Dishwasher suitability may not be the same across all parts.

A quick water rinse alone may not be enough between different allergen or product groups. Separate jars or a documented cleaning procedure should be used for blender recipes containing fruit, dairy, nuts, and protein.

Featured Highlights

• Compact or stainless professional citrus-squeezing arrangements geared toward different service volumes in the S98 and SL98 models
• Different capacity and feed structures processing fruit and vegetables in a centrifugal basket on the ES500 and ES700
• Low-speed cold pressing with the CP150; professional bar blender options with the B185 and sound-enclosed B285
• Completing cocktail, granita, and milkshake processes beyond juicing with the V90 ice crusher and M98 beverage mixer

How Should a Ceado Beverage Station Be Planned?

The menu should be divided into citrus, apple-carrot juice, green vegetable mix, smoothie, frozen, and milkshake. After each product's extraction or mixing method is determined, separate device capacity is calculated.

Fruit washing, cutting board, pulp container, clean glasses, and washing sink should create a short flow around the devices. Upper and side clearance should be preserved when removing the centrifugal machine's basket.

The blender and ice crusher should be used away from water splash areas, on a counter suited to the electrical line. On the sound-enclosed model, the cover must fully open and the motor's air channels mustn't be blocked.

Ceado Juice and Bar Equipment on Mutfak10

Ceado ES500 and ES700 solid-fruit juicers, S98 and SL98 citrus presses, the CP150 cold press machine, B185 and B285 blenders, the M98 mixer, and the V90 ice crusher can be reviewed on the Ceado professional beverage equipment page on the Mutfak10 sales platform operated by Arlinoks. Ceado juicer prices vary by extraction method, motor, feed chute, and cleaning structure.

Frequently Asked Questions

How do the Ceado ES500 and ES700 juicers differ?

The ES500 is geared toward daily professional fruit and vegetable juice production with a more compact body. The ES700 offers a larger working structure with two feed chutes for more intensive service and different product sizes. The choice should be based not just on motor power but on peak service amount and pulp-cleaning time.

What is the difference between the Ceado S98 and SL98 citrus juicers?

The S98 uses interchangeable squeezing heads for different fruit diameters and a compact alloy body. The SL98 stands out with a stainless steel universal head, stainless construction, and a press-activated safety arrangement. Both models are geared toward orange, lemon, and similar citrus fruits.

What features affect Ceado juicer prices?

Price is determined by the citrus, centrifugal, or cold-press method, along with the motor and feed structure. A stainless body, dual feed chute, continuous pulp discharge, and a removable filter system can change the cost. The blender, ice crusher, and spare parts should be evaluated separately.