I have had the Super Angel Juicer for a year now, and since it is so expensive I have really used it. The fruits I’ve used are apples, pineapple, and carrots. A few times I used leafy greens and beets.
I have purchased this juicer because I wanted something that will give me the most amount of juice. Before I made up my mind I have watched some videos online to see the comparison between this juicer and others and the juice amount.
When I have purchased this juicer I was only interested in the juice quantity, but overtime I grew tired of spending my time making juice.
Juicing apples
Apples juice fine with the skin on.
I like the Granny Smith apples and they produce the most amount of juice. After juicing Granny Smith apples, the pulp is incredibly dry. It is almost like the cinnamon challenge. OK not exactly 
, but if you are trying to eat the juice depleted fibers is going to take quite some time to ingest them because they are super dry.
I have tried other kinds of apples but after juicing, the pulp came out moister than the Granny Smith apples. Those apples have a different texture, the pulp is more flowery and you get a bit less juice, but that is not the juicer’s fault. In addition the juice is a bit thicker from these flowery apples.
Juicing Pineapple
This one is a tough challenge. It also becomes messy if you don’t have the patience.
The fibers in the pineapple are tough; especially the core and they clog the juicer making the process much more difficult. The functioning principle of the juicer is to somewhat clogging the two filter pipes with fruit giving the juicer the ability to squeeze out the last drop of juice before expelling out the dry pulp. The two spinning rods are encased into two narrowing pipes and the fruit pulp gets crammed at this end and only inserting more fruit trough the chute will actually help expel the pulp at the end. In addition the pineapple juice is much foamier than apple juice, and a lot of foam gets built up in the chute, and you have to stop to leave time to the juicer to push out the pulp. Otherwise the foam buildup will spill out when you try to add more fruit in the chute. In addition you have to cut the pineapple in manageable chunks that fit in the chute, well that is true for all fruits you might use.
I have used entire pineapples without taking the skin off, the separation is perfect, there no skin residue in the juice, just juice. In addition, a good practice is to alternate between on piece of skinned pineapple in conjunction with one skinless core piece, this tends to extend the workflow to an entire pineapple without cleaning the system. I have tried juicing two pineapples without cleaning the system but the second pineapple adds 50% more work because there is residue pulp on the channels already.
I think there is a need to have a second screen housing, with a larger chute and a larger expelling section, which will enhance the work-flow. I mean for a thousand dollar juicer that’s not a lot to ask. For pineapples you have to make small pauses to wait for the foam to diminish as the pulp gets expelled out of the screen housing.
Juicing Kiwi
Ok this one cannot be juiced with the skin on because those mini needles on the skin slip into the juice. In addition you get more like mash kiwi in the juice collector, and thicker mashed kiwi in the pulp collector. Perhaps for kiwi one would need a Norwalk. But I think we can do without kiwi.
Juicing Pomegranate
It takes an extra step of straining it – plus you have to take the fruits out of the skin which is time consuming.
You need to have a strainer which would separate the juice from the masticated seeds. The seeds get grounded into a fine powder like flour, and it slips into the juice. Therefore you have to collect the juice and strain it trough a cloth, or maybe coffee paper filter.
Juicing Carrots
This process could not be easier, and the collected pulp can be used for carrot cake, I think. Juicing fruits is the closest I got to cooking.
Juicing mango is like kiwi; you get mashed juice and thicker mashed mango.
Juicing leafy greens
This is the easiest part, I tried juicing spinach and lettuce and for the most part the process is self feeding. You don’t have to even use the wooden pushers.
The overall process of juicing
First of all it’s not worth it to juice 3-4 apples, because the cleaning process will take longer than the juicing process, therefore will render the entire idea obsolete. So I usually get two bags of Granny Smith apples and juice them, that gives me somewhat more than a half gallon of juice. This will take probably an hour to do. You have to chop the apples to fit trough the chute, put them in a big pot, and then juice them. There might be a need of slowing down at some points to give the juicer time to catch up with you. Then you must clean the entire equipment, otherwise you will have a tough time scraping of the dried off fruit. Then you have to clean the sink and you definitely have to have a strainer to block off the fruit residue from going down the drain. So this entire process (juicing and cleaning) will take like an hour +.
If you can’t stand half hour to an hour of noise, then this juicer is definitely a good pickup. People that hate noise will find value in this product.
If it would be up to me:
Now, I would definitely sacrifice 10% juice for a 20 or more percent improve in work-flow, with a second and third filter housing where the dried pulp gets expelled faster and perhaps a larger filter holes and larger chute, and where one can use an entire apple at once. However the larger chute for an entire apple might demand a new design or a great mind to manufacture like a side attachment, somehow. Anyway with three horsepower motor the juicer has enough power to chop trough wood, if it has to, and any side attachment would have enough power to chop trough entire fruits. I used the juicer intensely and I never managed to clog it up. It has a reverse button to get it unclogged if that happens.
Cleaning
One not too cool thing about this juicer is the attachment design. The braces that lock in the housing filter are not completely detachable and this area becomes a bit difficult to clean. The entire machine housing, rods, filer is made from stainless steel, which makes cleaning easy. However the cleaning should not just be a simple rinsing, try to put a bit of work into it so later on you don’t have to remove fruit stains from the rods or the filter.
You can find more information by searching online about other features the juicer has. But I felt I had to review the most important ones.
Possible Tweaks
I think the juicer should be on a special stand to allow for the bottom fan to circulate the hot air away from the juicer thus keeping it cool. In addition in the manual they inform you that you should take a 10 minute break after a 45 minute use. So this would give the time window to rinse the juicing system when you’re dealing with tougher fruits. The juicer gets hot after long usage so give it a break every half hour or 45 minutes.
Another tweak, I used is to put the rubber gasket in the water and just stick in on the main machine attachment area, instead of wrapping it on it, because on tough fruits like pineapple the pressure applied tends to allow some juice and foam to slip out where the rods and filter housing attach to the main machine. Using the gasket like that seals off better the attachment area.
Overall the juicer is a versatile machine and apparently the juice quality is better than most others. You see, I don’t have a lab to test and compare the amount of juice oxidation with the Super Angel 5500 and other juicers, so I am reiterating whatever other people said. But these days you can’t trust the FDA anymore; therefore one might need to get his own lab facility to retest whatever other people claim.
Lots of juice and a wide variety of fruits can be used with the Super Angel 5500.
