Ra Chand Citrus Press squeezes every last drop of juice from fruit

Living in Southern California, we have an abundance of citrus nearly year round — lemons, limes, kumquats, grapefruits, and more. I also have a household of beverage enthusiasts, from my kids who love to make lemon-, lime-, etc. -ades, or “kid drinks” as they call them, to my wife and I who are crazy about cocktails, flips, fizzes, and sours. This is why I graduated from my fine, but slow, hand juicer, to the monstrous, restaurant-calibre Ra Chand J210 Bar Juicer. It makes quick, efficient work of juicing tons of citrus. Rather than dread all the labor, I’m now happy to juice enough fruit to make a full pitcher of Ginger Limeonade with my kids to sell in their DIY juice stand.

The Ra Chand is dead simple. No motors or fragile plastic parts to break — in fact it only has six parts, made of cast aluminum, plus a wire return spring and a few bolts. The mechanical advantage it provides is tremendous. With its long lever and offset pivots, even my six-year-old daughter can use it to easily squeeze a half-lemon dry. The Ra Chand is big enough for me to juice a medium grapefruit — when I have a larger-sized one to contend with I quarter it (and secretly wish I had the even-larger model, the J500).

The straining cone (which looks like a half beehive) allows juice and the occasional small seed through, but very little pulp. This is also due to the fact that pressing (rather than twisting like a motorized juicer) bursts the cells of the fruit, but doesn’t shred the membranes.

If I have one complaint it is that the juicer can be tipped forward easily until you get the hang of pulling the lever down, not down-and-toward-yourself. I’ve gotten used to this, but I do hold onto the base when my kids use it to avoid a mess.

In all, the Ra Chand is hands-down the best citrus juicer I’ve used. I appreciate its size, speed, power, ruggedness, and simplicity. I imagine it’ll be in our family for many years, hopefully providing juice for generations. -- John Edgar Park

Ra Chand Citrus Press $194


  1. BB’s editorial is all over the place. Can you combine stories to save us time?

    How about combining this industrial press, smashing things with that ice cube tray, and live cats, and see what you can make?

  2. A deck screw through the back of the base and into the countertop would solve that tipping problem in a jiffy. 

      1. Considering it’s a Mexican site I’m pretty sure it’s 259 Mexican pesos. Not every $ is a US dollar :)

  3. I know the aluminum-Alzheimer’s link has been debunked, but I still steer clear of aluminum in contact with citrus juice.

    1. Yeah no real links to health problems. But aluminium is pretty reactive and I’d rather my juice not taste like metal.

      1. Good catch.  You’d think they could at least make the cup sections out of stainless steel

    2. I put a sheet of aluminum foil over a salmon mousse once, which had a bit of lemon juice in it. By dinner time, most of the foil was just a layer of black goo on top of the mousse.

  4. But I like the pulp… 

    and I don’t have counter space. It’s a lot easier for lazy me to pull off most of the peel and just throw the fruit in the blender if  I want to drink it instead of eat it.

    (Lime peels are underrated foodstuff)

  5. Remind me of how one of the nice things about Turkey was that in all the cities you could go into almost any small food store and get fresh squeezed orange or pomegranate juice on the spot.

  6. Or you could buy an antique potato ricer at a garage sale for a buck and use a bowl.  It’s how I’ve made fresh lemonade for years.  Fast clean up, less storage, much cheaper.

  7. I’m a bit confused. I’ve seen these my entire life (I’m 45) in Italian and Greek cafe type mom and pop joints growing up in Montreal and all over Israel as a kid. Is this something new here in the US? I’m pretty sure they must have been incredibly popular in coffee shops and restaurants that serve a lot of fresh juice on this side of the world.

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