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JBT Counter Citrus Juicer (CJ) *Refurbished

JBT
$6,995.00

Meet the Counter Citrus Juicer built to turn every orange into more profit. Patented whole-fruit, cold-press extraction instantly separates peel and seeds, delivering up to 50% more juice per fruit—lowering cost per glass and cutting waste. The result? A naturally sweeter, cleaner taste customers notice at first sip, plus irresistible “made-before-your-eyes” theater that boosts foot traffic and repeat orders. With a compact countertop footprint and 10 fruit/min (~46 qt/hr) throughput, it keeps pace during rushes. 

Up to 50% more juice per fruit with patented whole-fruit cold-press extraction—so you lower cost per glass and waste less.

Sweeter, cleaner taste as peel and seeds are separated instantly, plus live “made-before-your-eyes” theater that boosts traffic and repeat orders.

Rush-ready throughput—10 fruit/min (~46 qt/hr)—in a compact countertop footprint that fits tight FOH spaces without slowing the line.

Plug-and-pour simplicity on standard 110V, handling oranges, lemons, limes, and tangerines (2.5″–3.25″) with quick peel disposal to keep service moving.


Watch sweeter, fresher juice made in seconds with the JBT Counter Citrus Juicer.

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Product Description

Turn oranges into profit, on display

Serve sweeter, fresher juice while you lower cost per glass.

The JBT Counter Citrus Juicer uses patented whole-fruit, cold-press extraction to deliver up to 50% more yield and irresistible “made-before-your-eyes” theater that drives traffic and repeat orders.

Why it wins (at a glance):

  • Higher yield, less waste: Up to 50% more juice per fruit with peel/seed instantly separated.
  • Taste that converts: Naturally sweeter, cleaner juice customers notice at first sip.
  • Built for rushes: Compact footprint, 10 fruit/min (~46 qt/hr).

What you can expect with JBT Counter Citrus Juicer

You’ll get expert help mapping yield, volume, and menu pricing to your goals.

We’ll recommend accessories—hoppers, cart, chilled dispenser—to match your throughput, space, and service style.

Taste + traffic flywheel:

  • Live juicing becomes a magnet that pulls in passersby.
  • Sweeter juice boosts conversion and repeat visits.
  • Higher yield compounds margin on every glass.

Implement the Plan — Go live in days, not months

  • Install & test: Place on counter, plug into 110V, test with your standard fruit size.
  • Dial in speed: Use 10 fruit/min throughput and hopper options to meet peak demand.
  • Maintain momentum: Empty peel bin regularly, follow the quick clean checklist, and highlight “cold-pressed on site” across menus and digital boards.

Outcome: Lower cost per glass, a sweeter product customers love, and a visible experience that turns every squeeze into measurable revenue.

Product Information

JBT Fresh’n Squeeze® Counter Citrus Juicer (CJ) — Technical Specifications
Feature Details
Model / Name JBT Fresh’n Squeeze® Counter Citrus Juicer (CJ)
Extraction Principle Patented whole-fruit, cold-press extraction (peel/seed instantly separated)
Supported Fruit Oranges, lemons, limes, tangerines
Recommended Fruit Size 2.5″ – 3.25″ diameter
Throughput 10 fruit per minute (approx.)
Juice Production ~46 quarts per hour (approx.)
Fruit Capacity (without hopper) 15–20 fruit
Waste Container Capacity Holds peel from ~30–40 fruit
Power 110 V, 60 Hz
Dimensions (H × W × D) 31 ½″ × 18 1/6″ × 4″ (as provided; verify depth before installation)
Weight ~200 lb (net/gross)
Dispenser Integration Compatible with freestanding chilled juice dispenser (optional)
Optional Accessories Standard hopper (~50–60 fruit, ~20 lb); Large-capacity hopper (~100–120 fruit, ~40 lb); Mobile cart with dispenser shelf; Chiller/Dispenser
  • Specification accuracy: All specs are approximate and subject to change without notice; verify critical dimensions/utilities before install.

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Testimonials

We paid for the quality. It’s a good investment for our business and we get a really good juice out of it.

@hometowncoffeejuice

Frequently Asked Questions

Will this actually pay off?

Finance and ops need proof the yield translates to real savings.

We make it easy to model ROI with your fruit costs, menu price, and daily volume—so sign-off isn’t a leap of faith but a simple calculation.

Quick ROI snapshot (fill in your numbers)

  • Current cost per glass = Fruit cost ÷ Yield per fruit × Fruit per glass.
  • New cost per glass = Fruit cost ÷ (+50%) yield × Fruit per glass.
  • Savings per day = (Old cost − New cost) × Glasses sold/day.
  • Payback = Total investment ÷ Savings per day.

Will it slow my line or add labor?

With 10 fruit/min throughput, size-sorted citrus, and quick daily cleaning, the unit keeps pace; optional standard/large hoppers and fast peel disposal help staff stay in flow.

Do we have space and power?

At 200 lbs with a compact footprint, it’s made for the counter.

Standard 110V/60Hz power and a sturdy surface are typically all you need; add the mobile cart or chilled dispenser to fit your exact layout.

Citrus supply is volatile

Seasonality and size can swing costs and consistency.

The juicer performs best with 2.5″–3.25″ fruit; we’ll share sourcing tips and size ranges (FL/CA counts) to keep yields high and pricing predictable.

External Barrier — Service, parts, and lead times

Specialized equipment demands dependable support.

With an established manufacturer and authorized service network, you get parts availability and turnaround designed for peak seasons.

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