Hurom’s 2026 cold-press lineup: the H80, the H330, and the CP50

In the last version of this guide the H400 was my winner. The H80 is the next step from that same family, and it addresses the part of slow juicing that wears people down, which is feeding.

The two-liter self-feeding hopper matters if you make juice for more than one person. It feeds the produce for you, and the inlet on top is wider than before, so you can top it up while it runs instead of stopping the machine. When you're making a gallon of green juice, that's the difference between standing at the counter and getting on with your day. It's the kind of convenience I'd put ahead of an extra attachment.

The Spiral Blade is the other new piece. Hurom put it in the hopper to keep fibrous greens moving down into the auger. Kale and celery are the two ingredients most likely to stall a slow juicer. If kale and celery are regular ingredients for you, that is a feature worth looking at.

For juice quality, I look at the strainer options as well as the pressing system. The fine strainer is for everyday juice, the coarse one for a thicker vegetable juice or smoothie base, and the ice cream strainer for softened frozen fruit. That's useful versatility if you'll actually use the extras.

Cleanup is the reason I'd point most people here. Hurom lists the components as dishwasher safe, and the Fit & Clean pulp bar clears the chamber before the parts come out. That single line changes the daily math more than any headline spec, because the machine you dread washing is the one you stop using.

The only real objection is price. If $749 is out of range, keep reading, because the H330 shares most of what makes this machine good.

The H330 has been selling in Europe for a while and only reached the United States in August 2026. Hurom builds it on the same core technology as the H320, one of the machines I've recommended most often over the years, and it's advertised at $479 against a $549 regular price.

You get the self-feeding hopper, a 500 ml chamber and the same 50 RPM squeeze Hurom uses on the H80. Those are shared specs rather than a promise of identical internals, so I'd read them as the H330 being built on the same slow-press approach. Where the H80 clearly pulls ahead is the Spiral Blade, the ice cream strainer, and how much produce you can push through without touching it.

The paint-free body is a nice detail. Fewer chemicals in the build, a cleaner look on the counter, and nothing to chip because there's no coating. The box is smaller and made with less material too, which matters to me more than it used to.

If you're buying your first slow juicer and you're not sure you'll stick with it, start here. It makes real cold-pressed juice, cleanup is a rinse and the brush rather than a project, and Hurom covers the motor and parts for 15 years.

This is Hurom's commercial cold-press machine, and it's the one that generated the most conversation in the trade this year. Buying for a business changes the four criteria: juice quality still matters, but throughput, workflow between orders and warranty coverage move to the front.

Start with throughput. The 3-liter hopper and 800 ml chamber, plus a chute wide enough for whole ingredients, mean prep time drops before the machine even starts. Four preset run times (2, 3, 4 and 5 minutes) let someone load it, press a button and go plate something, and Auto-Pilot+ is designed to manage the feed so it doesn't jam mid-run. Rated for 30 minutes of continuous operation, it's built for a service window rather than a morning glass.

The workflow feature to evaluate is the Dual Press Switch. Most commercial slow juicers make you choose: a fine mesh strainer for clear, low-pulp juice that's slow to clean, or an easy-clean strainer that leaves more pulp in the glass. On the CP50 you swap the strainer inside while the hopper and chamber stay in place. Pure Line for the cold-pressed menu, Easy Line when you're slammed and need to turn batches fast. If your menu spans both, that's a real answer to a real problem.

Cleaning between orders is the other thing I'd weigh. Make a green juice, then take an order for orange, carrot and beet, and you can't send green residue out in the cup. The Quick Rinse button flushes the strainer and chamber with water without disassembly, which is the difference between a machine that keeps up on a line and one that doesn't.

At 65 RPM it runs faster than the home models, which is the tradeoff for volume, but it's still in slow-juicer territory rather than centrifugal. Then look hard at the warranty: four years, against fifteen on the home machines. For a machine running all day in a business, I'd want to understand exactly what that four years covers, and price a service plan in from the start.

If you're buying for a home kitchen, you don't need this. If you're selling juice, the case rests on how many batches a day you turn and what your labor costs to run them.