I have a large Vitamin Juicer, as an average chef, it would have never been worth the $80.00 retail price tag, but has been worth every penny of the $2.00 garage sale price I paid. As a cater & home brewer of beer, wine and mead, the $80 price would have been well worth it. If i were only using it for home juicemaking and had to pay retail I would have gone with a much smaller unit for both space and cost concerns.
Mine thuroughly seperates pulp from huice and there is much to do with both pupl and juice. When making apple or pear juice I often freeze the pulp for marmalade making later. Carrots provides carrot juice whch is something I would have never purchased before but now mix with OJ all the time and save about 90% of the cost associated with carrot juice. Also the shredded pupl makes great carrot cakes, breads and muffins. The juicer is also the best way to rid cucumbers of their excess liquid for making tzatziki. i also separate juice from pulp of many other veggies for making vegetable stock. The pulp roasts up nicely for the carmelized flavor and the juice can be added back to the stock liquid before cooking.
the one big complain i have is they are a pain to clean.