I bought the slow juicer in addition to the old juicer. They are very different.

The slow juicer basically allows you to extract all the juice from fruit and vegetables. You get a pure juice. If you want, you can use the resulting waste product (e.g. fruit waste for cakes and the like or vegetable waste for homemade bouillion). However, fruits such as apples etc. must be cored, which is not necessary with the old "professional juicer".

In contrast to the slow juicer, the professional juicer produces much more waste product and, unfortunately, a lot of juice ends up there. From this point of view, the professional juicer does not extract everything from fruit and vegetables, and since you can also use whole fruits with pips, it is probably not advisable to continue using the resulting waste product. The juice obtained also contains pulp, which makes it somewhat thicker.

I'm not familiar with this, but I think the vitamins remain the same in both machines. The biggest advantage of the slow juicer is simply that it uses more of the fruit or vegetables than the professional juicer.

The new one has a centrifuge and the vitamins are preserved.