Santos Professional Juicers and Ice Preparation Equipment

Santos is a brand founded in France in 1954 by André Fouquet, manufacturing electric preparation appliances for professional bars, cafés and food and beverage businesses. The company's first products were coffee grinders and cheese graters; its current range includes citrus presses, centrifugal juicers, cold-press juicers, ice crushers, blenders and drink mixers. When researching a Santos professional citrus juicer, motor power alone should not be the focus — the fruit type to be processed, service speed and pulp management also matter.

Santos products are manufactured in France and supplied to professional businesses in various countries. Although the brand's beverage equipment may look similar, the units use different extraction methods. A citrus press squeezes fruit over a cut half-shell; a centrifugal unit grates fruit and vegetables and separates juice from pulp; a cold-press machine processes the product with low-speed mechanical pressure. These methods should not be used interchangeably.

The Division of Roles Between Citrus Press, Centrifugal and Cold Press

Citrus presses are aimed at fruits processed by cutting the peel in half, such as orange, lemon, lime and grapefruit. Units like the Santos No 11 Classic have interchangeable pressing cones suited to different fruit diameters. The operator cuts the fruit, presses it onto the appropriate cone, and lets the juice flow directly into a glass or pitcher.

In centrifugal juicers, the product enters a rotating basket through the feed chute. The grating section breaks down the product, centrifugal force passes the juice through a filter while pulp collects in a separate compartment. The Santos No 50 and No 68 are models with this working principle in different capacity and body layouts. Apple, carrot, celery and similar products require a different preparation process than a citrus press.

In a cold-press system, the product is processed with a press mechanism running at lower speed. The Santos No 65 is an adjustable-speed cold-press unit offering an operating setting suited to different fruits, vegetables, greens or recipe structures. The feed chute, filter structure and product preparation differ from a centrifugal unit; the two models should not be compared solely on litres-per-hour value.

Which Beverage Workflow Do the No 11, No 50, No 65 and No 68 Suit?

The No 11 Classic can be used in cafés, breakfast rooms and hotel buffets where citrus orders are prepared per portion. Interchangeable pressing cones of different sizes help move between orange, lemon, lime and grapefruit. Since the fruit must be pre-cut in half, separate space should be allocated for a cutting board, knife and peel waste.

The No 50 centrifugal juicer is considered for bars preparing fresh fruit and vegetable juices on order. Continuous pulp discharge, filter cleaning and fruit feeding order affect service speed. Since fibrous or very soft products can behave differently, the business should test its recipes according to manufacturer recommendations.

The No 68 Miracle Edition offers model features aimed at high-volume fresh juice production, such as a wide feed chute, a fine filter and a stainless food-contact area. The maximum capacity figures stated by the manufacturer depend on the product used and operating conditions. A large feed chute can reduce preparation time, but pit, peel and size checking of the fruit must still be done by the operator.

The No 65 cold-press unit is aimed at businesses that want products processed at low speed with adjustable speed settings for different recipes. The cold-press process creates a different pulp and cleaning routine than the centrifugal model. The choice should account for the target drink texture, daily production volume and the washing time for device parts together.

How Does Ice Crush Size Change Beverage Service?

Crushed ice can be used in different sizes for cocktails, iced coffee, juice presentation and display applications. The Santos No 53 ice crusher offers a fine or coarser crush option and can be used in automatic or manual operation. According to the manufacturer's model data, the unit can process a certain amount of ice in a short time; actual service capacity depends on ice cube size and the operator's feed rate into the hopper.

Finely crushed ice can increase a drink's surface area for faster cooling and melting. Coarser pieces are chosen for slower melting in certain cocktails or presentations. An ice crusher does not replace a blender; the unit only reduces the ice's physical size rather than mixing it with beverage ingredients.

In heavy ice use, there should be a clean ice container at the unit's inlet and a suitably sized collection basin at the outlet. The working surface and drainage arrangement should be planned so melting water does not build up on the counter. As the transport distance between the ice machine, crusher and service station increases, hygiene and melt loss can increase.

Featured Highlights

• Interchangeable orange, lemon, lime and grapefruit pressing cones on the No 11 Classic for different citrus diameters
• An extraction structure on models like the No 50 and No 68 that processes fruit and vegetables by centrifugal method, managing pulp and juice in separate flows
• A low-speed cold-press mechanism adjustable for different products and a wide feed chute on the No 65
• Fine or coarse crush selectable per service recipe, and automatic or manual operation, on the No 53 ice crusher

Waste, Washing and Container Planning at a Fresh Beverage Station

Station planning should begin with the beverage menu. For a business serving only orange and lemon juice, a citrus press may be sufficient. If apple, carrot and vegetable blends are on the menu, a centrifugal or cold-press unit is needed. A separate ice crusher should be positioned for crushed-ice cocktails.

Citrus peel, fruit pulp and melting ice should not be managed in the same waste stream. A large-capacity container for peels, an easily emptied bin for centrifugal pulp, and a drained working surface for the wet area can be used. How often filters and pressing cones will be washed during service should be defined; spare parts should be kept in a clean, closed area.

Electrical outlets for the units should be away from the splash zone, and space should be left above and to the sides for removing chambers and filters. The route between product delivery, wash sink, cutting board and service glass should be kept short. In busy operations, not just motor capacity but staff time to prepare fruit and reassemble parts also determines overall drink speed.

Santos Bar and Beverage Equipment on Mutfak10

The Santos brand page on Mutfak10 features citrus juicers, centrifugal juicers, cold-press units, bar blenders and various other beverage preparation equipment. Current models can be compared on the Santos professional juicer and bar equipment page. Selection should consider product type, feed chute, extraction method, pulp discharge and removable parts for cleaning together.

Frequently Asked Questions

Which fruits is the Santos No 11 citrus juicer used with?

The No 11 Classic is used with interchangeable pressing cones for different-diameter citrus fruits such as orange, lemon, lime and grapefruit. Once the fruit is cut in half, it is pressed manually onto the appropriate cone. Cone selection should match fruit diameter, and parts should be cleaned when switching products.

What is the difference between the Santos No 50 centrifugal juicer and the No 65 cold-press unit?

The No 50 grates the product and separates the juice from pulp by centrifugal force; the No 65 processes the product with a lower-speed press mechanism. The two units differ in drink texture, pulp structure, preparation time and cleaning steps. Choice should be made not just on capacity but on the menu items and target drink profile.

How is fine or coarse ice selected on the Santos No 53 ice crusher?

The operating setting on the No 53 allows selection of fine or coarser crushed ice. Fine ice can be considered for fast cooling and certain frozen presentations, while coarse ice is chosen for drinks where slower melting is desired. The starting ice size and hopper feed rate can affect the result obtained.