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Apple juice has earned its place in our diets, thanks to its delicious taste and numerous health benefits. There is a reason that it is considered a staple in our diets and lives. Most people pick up apple juice from the supermarket, but if you want the excitement of saying that yours is homemade, you can make it yourself. Whether you are an individual who likes to experiment in the kitchen or a restaurant owner looking to add to your commercial beverage equipment, take a look at this guide that describes how to make apple juice so you can up your juice game.

Why Make Apple Juice?

Whether you are at home or running a business, apple juice is bound to be a popular meal choice. If you’re at home, homemade juice is sure to please any guests you may be entertaining. Or it can be a healthy choice for your family.

How to Make Apple Juice

The exact method for creating juice varies depending on whether it is produced for home or commercial purposes. All in all, these are two very different processes, the details of which are outlined below.

Apple Juice at Home

Making apple juice at home can be a rewarding process that yields a healthy and refreshing beverage you can enjoy anytime. Some of the steps involved in this process include:

– Peel, core, and deseed around 3-5 apples

– Place the apple peels and cores in a pot

– Fill the pot with water

– Simmer the apples for about 30 minutes

– Strain the juice to free it of pulp and other detritus

– Add about 50 grams of sugar

– Refrigerate the juice and enjoy

Anyone who has access to just a few simple kitchen tools can make apple juice using this method. It is simple, relatively quick, and cost-effective because it requires only a few ingredients. In addition, when someone makes their own apple juice, they can use any type of apple that they wish to make their juice precisely to taste. Experimenting with different measurements and types of apples can sometimes yield unexpected results.

Commercial-Scale Apple Juice

The process of creating commercial-grade apple juice is quite different than making it at home. This process begins on large-scale farms run by professional agriculturalists, who must follow specific guidelines to ensure the safety of the products they produce for widespread consumption.

The process for this begins with growers selecting apples, which are chosen based on their flavor, color, and texture. These apples are then washed, sorted, and inspected for quality. These apples are then cut into small pieces and pressed using industrial machinery to extract the juice.

This pressed juice is filtered to remove pulp, seeds, and other solid materials. Following this, the juice is pasteurized to remove harmful bacteria that can cause illness. Following this, the juice is ready to be bottled and sold.

Equipment for Large-Scale Production

The equipment used to produce apple juice is highly specialized and designed to make the process as efficient and quick as possible, thereby satisfying the massive national and international demand for this product. All in all, the process of creating apple juice involves numerous complex pieces of industrial machinery from start to finish.

Harvesting equipment, pulping machines, juice extractors, mesh filters, gravity belt filters, and other parts of the industrial process all contribute to making a standardized product that is safe to consume. To access this level of quality, you will need to investigate the available options and determine which one is most suitable for your specific situation.

If you plan to manufacture juice on a commercial scale, you must understand the various pieces of equipment required, as well as the details of the pasteurization process. This can help you make informed decisions about the type of equipment you will need, as well as prepare you to create a product that is safe, tasty, and ready for the market.

Your Resource for All Things Beverage

SC Beverage has everything you need to implement commercial-grade beverage delivery systems in your lifestyle. If you have questions about commercial-grade juice machines, contact us today to discuss options.

How to Clean Juice Equipment

Every establishment’s cleaning guide will look a little different depending on the normal flow of customers. Ideally, the most thorough cleaning will occur during slow or closed hours. With that said, the frequency and steps involved in your cleaning schedule should look about the same if you’re going to ensure that your equipment is safe for your customers. Here are some tips on how to establish a cleaning schedule that works.

Use Separate Juicers

Whenever possible limit each piece of restaurant juice equipment to one product. Having separate machines for each of your primary ingredients will reduce the need to wash in between drinks, as the risk of cross-contamination is essentially eliminated. You may keep one juicer for your less common ingredients. This machine will need to be washed in between each drink.

Washing Between Drinks

If you’re processing more than one ingredient in a given machine, then you will need to wash the primary pieces in between each drink. For traditional juice equipment, a quick scrub with soap and water followed by a thorough rinse is fine. For juice equipment that processes whole fruits and vegetables, you will need to use a nylon bristle brush to remove pulp from the basket and blades. Other machines that are only used for a single ingredient should be washed in the same way every few hours to prevent the growth of bacteria.

Wash Produce First

For restaurants using whole fruits and vegetables, it is important to thoroughly wash produce prior to juicing. Check with your local government body to learn more on the approved washing methods for the produce you regularly use.

Thorough Daily Washing

Owners should thoroughly wash juice equipment after closing each day. This typically includes soaking any spouts or tubs in warm water and soap prior to sanitization and rinsing. This process is designed to ensure that your equipment is squeaky clean at the end of every day, preventing bacteria from growing overnight. As a bonus, it means you get to start each day fresh.

Weekly System Flushes

Small, individual juicers don’t usually have water or syrup lines. However, the professional equipment provided by SC Beverage Company will have these extra lines in most cases. Healthcode guidelines can vary by area, but the typical rule is that these lines should be flushed once per week. The process for flushing these lines is fairly simple, just time-consuming. However, the process will vary depending on the manufacturer, so check with your user guide to ensure it is done properly.

Maintaining Standards

Maintaining a clean and safe restaurant is not easy. It is a constant, uphill battle that never ends. Therefore, it is vitally important to start with a cleaning schedule that keeps you on top of the most pressing items on a day-to-day basis. Remember that you can always make small adjustments to account for changes in traffic, but you will need to establish those changes with your employees to make sure that your restaurant never suffers from poor hygiene.

For further advice regarding equipment maintenance and regular cleaning schedules, talk to your representative at SC Beverage Company. They will be able to provide targeted advice that’s specific to your business and your equipment.