Cold pressed juicers grind and shred produce into a fine pulp. This pulp is then placed between two press plates that hydraulically produce 30,000 pounds of pressure on the pulp to extract every last drop of juice. This little-to-no-heat method produces a juice that is both superior in flavor and nutritional value, containing up to five times the amount of vitamins, trace minerals and enzymes as a typical centrifugally-produced juice. Cold-pressed juice may be bottled and kept fresh for 72 hours.