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What is a Spinzall?

The Spinzall is the only centrifuge designed BY bar and restaurant people, FOR bar and restaurant people. It’s the only centrifuge under a thousand dollars that can process enough product for a professional. What was previously a niche technique is now a key component of many establishments.

Clarity. That’s what you get when you apply several thousand times the force of gravity to a liquid or puree. Components separate so that larger and denser pieces form a puck at the bottom, any oils float on the top, and everything in between is clarified liquid. A centrifuge will give you beautifully clear, bright, and clean-tasting fruit liquors. It will make crystal-clear fruit juices that won’t ruin carbonation, cordials for stirred cocktails, impeccable herb and spice oils – and it can make ultradense purees. With a centrifuge you will get these results better, faster, and with higher yield than with any other technique.

The Spinzall is the best way to clarify. Better than hydrocolloids like agar and gelatin, which strip flavor and require both heat and time. Better than filtration, which can never remove the finest particles. Even with liquids that settle on their own over time, the Spinzall allows you to recover every last drop –dramatically increasing yield and saving precious ingredients. If you need something clear now and you hate to waste, the Spinzall is the answer.

Before Booker and Dax launched the Spinzall, centrifuges were impractical for the bar and restaurant: the affordable ones had a tiny capacity, while the behemoth models that were large enough cost nearly $10,000 and were dangerous to operate without training.

What can I do with a Spinzall?

How much can I make in a Spinzall?

The Spinzall can operate in two modes: Batch and Continuous. Batch produces the very best clarification, but Continuous mode is great when you have a lot of product to process and you can’t babysit your machine. The rotor in the Spinzall (the part that spins around, increases the force of gravity, and does all the magic) holds 475 milliliters, which is how much the Spinzall can process in Batch mode. The spinning process usually takes five minutes, so you can batch clarify about 4.75 liters an hour with a single Spinzall. In Continuous mode, the Spinzall can pump liquid into the rotor while it’s spinning, allowing you to process up to 15 liters an hour unattended.

What's Better about the Spinzall 2.0?

Anybody who has owned or worked with a Spinzall will appreciate some exciting improvements. We listened to your feedback to make the Spinzall 2.0 an even more valuable asset to you and your team.

Worldwide Compatibility: We understand the world needs centrifuges, and that’s why the Spinzall 2.0 can be plugged in anywhere worldwide (115-240 Volts, 50-60 Hertz). It comes with a standard North American plug, and international users only need an adapter, not a transformer.

Redesigned Safety Mechanism: Say goodbye to the electric lid interlock. The new interlock is entirely mechanical and integrated into the lid. Now you can open a Spinzall without turning it on, and there is no solenoid to get stuck or burn out. It’s easy and reliable.

Quality-of-Life Improvements: We’ve made several tweaks to enhance your overall experience.

The lid bearing is now easily replaceable, ensuring longevity. We don’t want you to muscle the lid off the Spinzall and ruin the bearing, but if you do, the fix will be easy and fast.

We’ve removed the shake sensor, reducing false positives and unnecessary machine shutdowns. 99.9% of the times the original unit went into alarm mode were due solely to the peculiarities of the sensor.

We redesigned the lid cap to seal without an O-ring, so you’ll never have to tape the cap on the lid again. We also made the liquid enter from the edge of the cap instead of the center, so you aren’t dumping goop into your bearing.

We have removed the timers and replaced them with switches. No more stuck or broken timer knobs, and no more having the Spinzall turn off when you don’t want it to.

The pump now offers truly continuous speed adjustability, giving you more control.

Enhanced Performance: We’ve increased the speed of the rotor to 3800-4200 RPM (compared to the previous model’s speeds of around 3650-4050 RPM.) This improvement means ten percent faster separation times, especially noticeable in batch mode. Many products will separate in under five minutes, boosting your efficiency.

What are people saying about the Spinzall?

What else do you need to buy with your Spinzall?

Most of the liquids that you will want to clarify with your Spinzall require pre-treatment. So while it is possible to operate the Spinzall without out them, you will be very limited in what you can acccomplish and the results that you will get.

There are three primary ingredients used for pre-treatment.

Pectinex Ultra SP-L - An enzyme the breaks down pectin and hemicellulose in fruits and other plants.

Kieselsol - A silica-based fining agent that helps to separate solids from a liquid.

Chitosan - A hydrocolloid fining agent that heps to separate solids from a liquid. While typically made from shrimp shells, Modernist Pantry Chitosan is microbial-based and completely vegan.

A sample kit of these ingredients are being offered as an add-on to your Spinzall 2.0 pre-order. If you don't already have them, we highly recommend getting this kit. You can also purchase these ingredients at any time in bulk from modernistpantry.com.

What about shipping?

Because transportation rates are highly variable, we are not charging shipping at this time. You will be notified and charged for shipping after your Spinzall is made and ready to ship, at which point your order becomes non-refundable. This is the fairest way to ensure that you are not overcharged and that we collect enough to get it to you.

Shipment will be available to just about anywhere in the world. Please note that if you are outside the US, you will be responsible for any additional duties, customs fees or VAT, that your particular government collects.

If we have enough orders for any geographic region we will take advantage of any possible bulk shipping discounts to lower the cost. Booker and Dax and Modernist Pantry are committed to using the least expensive and most reliable shippers, and will only charge you exactly what we pay - with no markup.

You will also have the option to arrange for your own shipping if you prefer.

The following are current shipping charges, for an individual Spinzall (including tracking, insurance, and delivery verification) shipped from our warehouse. These are for reference only.

Continental US .......... $ 40 - $ 55

Canada ...................... $ 85 - $100

Central America ........ $110 - $240

Europe ....................... $115 - $160

Asia ............................ $120 - $165

South America .......... $235 - $290

Australia .................... $200 - $215

Africa ......................... $225 - $290

Spinzall 2.0 FAQ

What is the Spinzall 2.0?

It is the next iteration of the Booker & Dax centrifuge. The only centrifuge designed specifically for bars, restaurants, and other kitchens.

What does a centrifuge do? Why is it useful in a kitchen?

A centrifuge subjects substances (liquids and purées) to thousands of times the force of gravity. This separates components within the material by density and particle size.

In culinary applications, this is generally the fastest and most efficient way to achieve clarification.

What can I clarify with my Spinzall?

We have tested the following items in the Spinzall. Fruits and vegetables will clarify as juices or purees or when blended into liquors or spirits (the Justino process). Pectinex enzyme and wine fining agents used unless noted:

Apple Juice

Apricot Puree

Blueberry Puree

Banana Puree: Does not need fining agents in liquors

Bitters

Underripe Banana Puree: with Magnesium Carbonate

Carrot Juice (works best with added acidic juices

Cherry Puree

Corn Juice: with Magnesium Carbonate

Heavy Cream, cultured or sweet: turns into a high-moisture butter-like spread and buttermilk

Cucumber Juice

Fats: can fractionate by freezing (experimental)

Fig Puree

Dried Fruits in Liquor: Dates, Persimmon, Figs, Apricots, Peach, Prunes, etc.

Ginger Juice: With Magnesium Carbonate

Grapefruit Juice

Horseradish Juice

Blended Whole Kumquats: still a bit cloudy because of oil and yield low

Lemon Juice

Lime Juice

Milk-Washed Spirits/Milk Punch

Nectarine Puree

Nut Milks: works but recipe is finicky, not recommended

Oils with herbs or spices: removes all the water and solids

Olive Puree: cloudy and hard to separate oil but yield good

Onion Juice

Orange Juice

Passion Fruit Puree

Pea Butter

Peach Puree

Plum Puree

Potato and Sweet Potato Juice: with Magnesium Carbonate

Raspberry Puree

Rhubarb Puree: a bit cloudy and needs added liquid

Strawberry Puree

Tomato Juice or Puree

Yogurt: turns to Labneh

What can't a Spinzall clarify?

We haven’t figured out a way to clarify meat and other protein based stocks effectively. We are working on it.

What makes this centrifuge specific for the kitchen?

All other centrifuges are designed for laboratory and industrial work. Small desktop units will process under 100 mL at a time and have tiny test tubes that are a pain to use. Larger units will have a capacity of 2-3 L, but require meticulous balancing, heat up your product substantially unless they are refrigerated, are difficult and dangerous to use without training, take up a massive tabletop footprint with a matching weight, and are usually around $10,000. If you invest in a single $10,000 centrifuge and it breaks (which it will), your program goes down, the repairs take a long time, and repair cost is high.

The Spinzall was designed to have a standard kitchen appliance footprint and can be moved from station to station or location to location easily. The capacity is suitable for bar and restaurant production, and if you need more capacity it is easy to get and store multiple units. If you have multiple units and one breaks your program can continue uninterrupted while we quickly address whatever problems you have. The patented Spinzall design is self-balancing, does not heat up your product, and can perform better clarification at a lower level of force than larger units can. All for a fraction of the cost compared to larger units. If you really want an earful, ask Dave about swinging-bucket rotors versus fixed-angle rotors, puck forming ability, and the Spinzall hybrid rotor design.

What is the capacity of the Spinzall?

The self-balancing rotor has a capacity of just around 475 mL. The highest clarity is achieved when doing products in individual batches. Most products will separate/clarify with as little as five minutes of active spinning time. This allows for an overall capacity between 4-4.5 L per hour using. (Allowing for time to reset the rotor etc.)

Even larger volumes can be achieved using continuous mode, using the built-in pump. Although clarity is slightly reduced, material can be actively pumped into the machine while it is spinning. This increases the capacity anywhere between 50- 250 mL per minute (3-15 L per hour). While also being totally passive.

How do I actually clarify something?

The vast majority of products will require some type of additional ingredient(s) to effectively clarify. All fruit and vegetable juice/purée require a pectinase enzyme and most require wine fining agents to achieve maximum clarity. These ingredients (available through Modernist Pantry in the additional starter bundle) are easy to use, all-natural, vegan, and non-GMO. Products with starch like ginger juice and potato juice require magnesium carbonate (also available through Modernist Pantry) to clarify well. Generally, you add 2-4 ml of enzyme per liter of room-temperature product along with 2-4 ml of Kieselsol (a wine fining agent), wait ten to fifteen minutes, add 2-4 ml of chitosan (another fining agent), wait ten to fifteen minutes, then add one more round of Kieselsol and spin for 5 minutes.

What is different about the Spinzall 2.0 from the original?

The 2.0 version will be the only model in production going forward. We have made some very exciting updates. The 2.0 spins slightly faster, allowing for better clarification with reduced batch times. You can plug the 2.0 in worldwide (110-240 Volts, 50-60 hertz), although it will ship with a standard North American plug. The safety system for the lid of the machine is now mechanical instead of electronic, making it much more resilient and reliable, and the lid cap has been re-designed. The host of other quality-of-life improvements is listed in the full campaign.

Can I Upgrade my version 1.0 Unit to a 2.0?

Unfortunately, no. There are too many parts that are different. The entire inside of the 2.0 runs on DC power (this is how we made it work worldwide), so all the motors are different as are the electronics. The shaft on the motors is also different to accommodate the integrated lid interlock, so the lids are not compatible. The rotors, tube feeders, bowls, fins, lid cap, and pump tubes are the only compatible pieces (although the new lid cap is much nicer).

Why should I order my Spinzall today?

The original design unfortunately stopped production due to issues with the factory. This presale will allow us to restart the production, however, that can only happen if we reach our goal of at least 500 preorders. Future production runs are not guaranteed. So if you want to ensure that you get one (or more) Spinzalls, you need to lock in your preorder now.

What certification does the Spinzall have?

The Spinzall 2.0 has ETL certification to UL standards and to FDA compliance of materials.

Which original Spinzall parts will be compatible with 2.0?

The known compatible parts include:

- External tubes

- Tube feeder assembly (juice cup in rotor)

- Rotor

- Bowl

- Fins

- Lid Gasket

- Lid Cap

- Motor Pump Knob

The original parts that will NOT be compatible include:

- Lid

- Base

- Main Motor

- Pump Motor

- Motherboard

- Solenoid

- Interlock mechanism

Who do I contact if I have questions?

Our team at Modernist Pantry will be happy to help you with any questions you have related to the Spinzall pre-sale or your order.

CUSTOMER SERVICE EMAIL: service@modernistpantry.com

CUSTOMER SERVICE PHONE: +1(888) 578-3932 | Mon – Fri (9 AM – 5 PM EST)

TECHNICAL SERVICE EMAIL: spinzall@bookeranddax.com

Modernist Pantry LLC | 25 Harold Dow Highway | Eliot, ME 03903 | United States

Pre-Sale Terms and Conditions

By using this pre-order form you agree to accept and abide by the following terms and conditions.

I understand that this pre-sale is offered in advance of the availability of the ordered goods and that while payment will be collected now, the actual goods will be delivered at a future date that exceeds 30 days.

I understand that I may cancel this order and request a full refund up until the time that it is shipped.

I understand that production of this order is conditioned upon a minimum of 500 total units being pre-ordered. If this condition is not met, this order will be cancelled and a full refund issued.

I understand that shipping charges are not included and will be billed at the time of actual shipment.

I understand that I will be responsible for any VAT, customs duties, or applicable fees charged by my government.

I understand that this transaction is made exclusively with BOOKER AND DAX LAB, who is solely responsible for fulfillment of all commitments related thereto.