Therefore, the production of cold pressed juice is cheaper per ounce, and machines do not need health insurance. I wanted freshly squeezed juice, not a fridge full of bottles of cold squeezed juice prepared in large quantities. If you don’t have time to make juice, you can find an old-fashioned juice bar in your community that squeezes fresh fruits and vegetables. This means that although freshly squeezed juice can be used to make probiotic drinks such as water kephir, cold squeezed juice generally cannot. Conversely, cold pressed juice is safe and a good choice if that is what you prefer. I tried to find a bar of freshly squeezed juices, and all I could find was facilities that cold pressed their fruits and vegetables. The hydraulic press used for extraction is much more efficient than industrial construction machines for the production of freshly squeezed juice. One of the major advantages is that the process gets the most juice from the pulp and fibers of the fruits and vegetables. The juice is bottled, sealed and placed in a large chamber that is filled with water and applies crushing pressure to inactivate pathogens. What I was looking for was a place where a work surface centrifuge would be used to press the fruits and vegetables individually on behalf of the customer. There seems to be a great myth about cold pressed juice. To be clear, the above analysis does not mean that cold pressed juice is in any way dangerous or unhealthy. This means that fewer fruits and vegetables are needed to produce a certain amount of juice. Since the high pressure treatment or HPP destroys all the pathogens present in the juice, the shelf life is increased so that it can remain fresh for up to three days when refrigerated.