Tuesday, June 14, 2011

Waring Juicing Center, Quite White/Stainless

Waring Juicing Center, Quite White/Stainless Review





Waring Juicing Center, Quite White/Stainless Feature


  • Powerful, professional-grade juice extractor for vegetables and fruits
  • Citrus juicer attachment included
  • 8.6 inches wide by 12 inches high
  • All parts except plastic plunger dishwasher-safe
  • Cellulose filters (included) strain pulp from juice



Waring Juicing Center, Quite White/Stainless Overview


All the juicing capabilities that Waring has to offer %97 in one package%2E With Waring%27s premium Juice Extractor%2C turning fruits and vegetables into delicious and nutritious pulp%2Dfree juices is quick and easy%2E Put on the Citrus Juicer Attachment%2C and you can make refreshing fresh%2Dsqueezed orange juice or lemonade%2C too%2E Interchangeable parts are commercial quality stainles steel and impact%2Dresistant plactic%2E With its powerful induction motor and citrus juicer attachment%2C this is the most versatile juice maker on the market%2E


Waring Juicing Center, Quite White/Stainless Specifications


Flick a switch and this powerful, compact, professional-grade juice extractor, with citrus juicer attachment included, produces all the vegetable and fruit drinks imaginable. A carrot-cucumber-beet cocktail? No problem. Celery with a hint of lemon? Good as done. How about orange-grapefruit? Simply fit the durable, plastic citrus juicer attachment into the extractor's bowl and fill a glass--or fill a pitcher, as this juicer is suitable for big jobs. It's rugged, too, with heavy, stainless-steel working parts mounted on a tough, plastic power base. For pulp-free juice, use the disposable cellulose filters included (you can get more by mail order). And then use the pulp to flavor soups, breads, cakes, and desserts. All the juicing center's working parts, except for the plastic plunger, are dishwasher-safe. --Fred Brack

Available at Amazon Check Price Now!




*** Product Information and Prices Stored: Jun 14, 2011 13:55:17

No comments:

Post a Comment