Centrifugal juicers are usually the cheapest and most common juicers on the market. These juicers typically work by dropping or pushing food into an upright chute, the food is then grinded down into a mesh filter chamber and the high-speed motion separates the juice from the pulp. The juice is then filtered through the mesh and funneled to the front spout. See this video below for a more clear demonstration.

Main Benefits of Centrifugal Juicers

They’re fast

They’re cheap compared to masticating and triturating juicers

They’re typically easier to clean

They’re pretty efficient at juicing citrus fruits

Main Downsides of Centrifugal Juicers

They can be very loud during the juicing process

They typically produce a lot more wet pulp (waste)

The blades and discs can get worn down quickly

Not great for leafy greens such as kale, spinach and wheat-grass

Don’t have a very long life span (i.e. they die after the warranty ends)

Tend to produce frothier juices

Centrifugal juicers tend to be more wasteful and produce a lot of excess wet pulp. You don’t get as much juice out of the same quantity of fruit and vegetables as you could from a masticating or triturating juicer. So if you intend to be juicing regularly as part of a diet or long-term lifestyle change, then it could actually save you money in the long run to invest in a masticating or triturating juicer. This really depends on how often you intend to make juices.

There's a lot of talk regarding heat damage and oxidation with the centrifugal juicing process. I'd like to clear up some of the confusion on the topic.

Heat Damage

It’s true that heat can affect the nutritional quality of the juice. However, significant damage only occurs when the juice is heated beyond 118 degrees Fahrenheit. Exposing juice to this kind of temperature can result in enzyme deactivation, however, most “reputable” juicers don’t heat the juice up to this temperature. It’s also true that masticating and twin gear juicers won’t heat the juice as significantly as most centrifugal juicers, but how much this really affects the nutritional content of the juice is still up for debate. My advice if you choose a centrifugal juicer would be as follows

Keep it chilled: Juice your produce straight from the fridge, if possible.

Overwork: Feed your produce down the chute in smaller batches, the juicer may be able to handle more, however, it may cause cheaper models to overheat.

Oxidation

in layman’s terms and in this context, oxidation occurs when you break the cell walls of the produce and expose them to oxygen. So cutting an apple in half would expose the two inside halves to oxygen. Given the process centrifugal juicers use, more of the juice is exposed to oxidation than masticating or twin gear juicers…

So is this anything to worry about?

Oxidation can affect the nutrient value of juice, however, I think the significance of the damage is fairly overstated. Having said that, the centrifugal juicing process will expose the produce to a greater level of oxidation, so it does have the greatest potential todamagethe nutrient value.

In any case, regardless of what type of juicer you use, it’s always going to be better to consume the juice sooner rather than later. But most juice can be stored for up to 3 days without much nutrient degradation from the initial exposure (assuming you store it correctly).

If you do need to store your juice, make sure it’s stored in an environment with as little oxygen exposure as possible.

Source:

http://about-juicers.siterubix.com