Is Champion The Best Juicer Available Today? An Honest Deep-Dive

You have heard the stories. People who have owned a Champion juicer for twenty years swear by it. They say it pulverizes wheatgrass, handles celery stalks, and refuses to die. So you start searching. Is Champion the best juicer available today? The answer is more complicated than a simple yes or no.

This article walks you through the real trade-offs: masticating versus centrifugal, old-school build versus modern convenience, and how the Champion stacks up against newer machines built for nutrition and ease. By the time you finish, you will know whether the Champion is right for your kitchen or if you should spend your money elsewhere.

Omega

Omega Juicer Cold Press Vertical 43 RPM…

Cold Press Slow Juicer: This juice maker machine operates at a slow 43 RPM and uses gentle squeezing action that helps keep healthy enzymes intact, reduces heat buildup, and delays oxidation to extend the shelf life of your juice. Please note that this juicer features an interlock that must be engaged for juicer to operate.

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The Omega Juicer Cold Press Vertical 43 RPM Slow Masticating Compact Juice Extractor (check the current price on Amazon) represents the modern alternative. It runs at 43 RPM, uses a dual-edge auger, and includes a no-drip tap that lets you mix juice without spilling. Where the Champion relies on brute force and a solid motor, the Omega focuses on slow squeezing to keep enzymes intact and reduce oxidation. Both have loyal followings — for different reasons.

What the Champion Juicer Does Well (and Where It Falls Short)

The Champion is a horizontal masticating juicer that has been around since the 1950s. Its design is simple: a single auger crushes produce against a screen, then spins pulp out one side and juice out the other. The motor is a 1/3-horsepower induction motor — that thing is built to last decades.

It handles nearly everything you throw at it: leafy greens, wheatgrass, apples, carrots, even soft fruits. The Champion produces a thick, pulp-free juice with very low foam. People who juice daily for years often stick with it because there is nothing to break.

But it is far from perfect. Cleaning the Champion takes real effort. You have to disassemble the auger, screen, and housing, then scrub the screen with a brush. There is no self-cleaning function. The machine also runs loud — not blender loud, but you will hear it in the next room. And it operates at roughly 1,720 RPM, which is faster than a true slow juicer. That speed generates heat and can degrade nutrients faster than a 40–60 RPM machine.

Another limitation: the Champion does not have a reverse function. If you jam a large piece of carrot or a tough stem, you have to stop, unplug, and clear the chute manually. That gets old fast.

The Cold Press Alternative: Slow Squeezing Technology in Practice

Machines like the Omega Cold Press Vertical run at 43 RPM. That is slow enough that the auger never heats the produce. Heat destroys enzymes and vitamins — vitamin C, for example, degrades rapidly above 90°F. A slow juicer keeps the temperature low, so your juice stays fresh longer. Many reports show shelf life extending from 24 hours to 72 hours when stored properly.

The Omega uses a three-stage auger with a tighter fit tolerance than the Champion. That tighter fit pushes more juice out of the fiber. In practice, you get roughly 15–20% more juice per pound of produce compared to a centrifugal juicer. The difference is less dramatic against the Champion, but noticeable with leafy greens and wheatgrass — the Champion leaves slightly wetter pulp.

The no-drip tap is a small detail that makes a big difference. You can close the spout while juicing, then open it to pour into a glass. No drips on the counter. The auto-cleaning system helps keep the screen clear while you run, which reduces the need to stop and scrape pulp off the mesh. It is not truly self-cleaning — you still have to rinse parts after each use — but it cuts the time in half.

One trade-off: the Omega processes produce slower than the Champion. At 43 RPM, you have to feed items carefully. Whole apples can jam the chute. You must cut most produce into pieces that fit the 1.5-inch feed tube. The Champion’s wider chute (about 2 inches) accepts larger chunks, so your prep time is shorter.

Comparing Build Quality, Noise, and Longevity

The Champion is a tank. The motor is warrantied for 10 years, and owners routinely report 20+ years of service. The plastic housing is thick, the auger is stainless steel, and the screen is heavy-duty. If you treat it well, it will outlast your kitchen remodel.

The Omega is also well-built, but the materials are lighter. The housing is BPA-free plastic, the auger is Ultem (a tough polyetherimide), and the screen is stainless steel. The motor has a 15-year warranty, but the plastic parts are more prone to cracking if dropped. Neither machine is cheap plastic, but the Champion feels more like an appliance from a previous era — for better and worse.

Noise is a clear difference. The Champion hums at a steady, noticeable drone. The Omega is quiet. You can hold a conversation next to it without raising your voice. If you juice early in the morning before the family wakes up, the Omega wins hands-down.

Longevity goes to the Champion. The induction motor has no brushes to wear out. The Omega’s motor is also brushless, but the drive mechanism and bearings are less heavy-duty. Both are reliable, but the Champion is the one you would buy for a commercial operation or for daily heavy use over a decade.

When to Pick the Champion and When to Pick a Modern Slow Juicer

Here is a direct comparison table to help you decide:

The Champion excels if you value raw durability and want to juice large batches without cutting produce into tiny pieces. The Omega excels if you prioritize nutrient retention, quiet operation, and easier cleanup. Neither is wrong — they serve different habits.

For deep dives on how slow masticating juicers handle high-volume prep, or how cold press juicers affect taste and nutrition, check out those guides. For a large chute juicer comparison, that article covers the trade-offs in detail.

Frequently Asked Questions

Is the Champion juicer still being made?

Yes. Champion Juicer is still manufactured by Plastaket Manufacturing Co. in the USA. You can buy them new from their website or select retailers. Parts and screens are still available, which matters for long-term ownership.

Does the Champion juicer handle wheatgrass well?

Very well. The Champion is one of the best machines for wheatgrass because the auger crushes the blades thoroughly and the screen separates the juice with minimal foaming. It does leave the pulp slightly wetter than a dedicated slow masticating juicer, but the yield is high enough for most home users.

Can you make nut milk in a Champion juicer?

Yes, but it requires the optional blank screen (sometimes called the homogenizer plate). Without that plate, the standard screen lets the milk and pulp pass through together. With the correct attachment, you can make almond milk, oat milk, and cashew cream. The Omega includes a no-drip tap and comes with the right screens for nut milk out of the box.

How long does it take to clean a Champion vs. a modern slow juicer?

Cleaning a Champion takes about 5–7 minutes with a brush and warm water. The auger and screen have many crevices. The Omega takes 3–5 minutes because the parts are smoother and the screen self-cleans during operation. Neither is instant, but the Omega wins on speed.

Is a slow juicer better than a Champion for nutrient retention?

Yes — if you care about keeping enzymes and vitamins intact. The Champion runs at 1,720 RPM, which creates some heat. A slow juicer running at 43–80 RPM produces almost no heat. Tests show that vitamin C and antioxidant levels drop measurably faster in juice from higher-speed machines. If you drink your juice within an hour, the difference is small. If you store it, go slow.

What You Should Do Next

• If you own a Champion and it works, keep it. There is no urgent reason to upgrade unless you want quieter operation or easier cleanup.
• If you juice mainly leafy greens and wheatgrass, a modern slow juicer like the Omega gives you drier pulp, longer shelf life, and less noise. The trade-off is slower prep.
• If you juice large batches (more than 2 quarts daily) with hard produce like carrots and beets, the Champion’s larger feed tube and faster processing speed save time.
• Do not buy a Champion solely because of the myth that it is indestructible. It is durable, but the plastic screen can crack if you wash it with boiling water or drop it. Treat it right and it lasts.
• Consider your counter space. The Champion sits horizontally and takes up more depth. The Omega is vertical and compact — fits under standard cabinets easily.
• If you want to make nut milks regularly, pick a machine that includes the right screens from the start. The Omega does. The Champion needs an extra purchase.
• Ultimately, asking is Champion the best juicer available today is the wrong question. The right question is: which machine fits your juicing habits? Answer that honestly, and you will buy the right one.