SPINZALL | Culinary Centrifuge Designed for Single Batch Capacity, Perfect for Clarifying Juices, Separating Fats, Melding Fruits with Spirits, for Use in Restaurants, Bars, and Home Kitchens

I was hesitant to invest in the Spinzall at first due to some of the reviews here on Amazon. I love cooking and culinary experimentation, and listening to Cooking Issues callers talking about the cool things they were doing with centrifuges made me super excited about the idea, so I decided to take the plunge despite some of the less than stellar reviews—I'm glad I did! The Spinzall has worked great for me, and while there's a little bit of a learning curve, I think that's to be expected for something that's so far out of the ordinary. When you buy this make sure you get Pectinex Ultra SP-L, Kieselsol, and Chitosan, or you won't be able to do much of anything with it besides butter (all three are available in a Spinzall package on the Modernist Pantry website). One reviewer said they thought the Spinzall was loud; I would say it's much quieter than I expected. Another reviewer said the cleanup was hard; I think it's quite easy, it's entirely dishwasher safe but even if you don't put it in the dishwasher it's not that hard to hand wash. If you think this is something you want but are on the fence because of the negative reviews, I'd say get it. I'm happy I decided to go for it, I'm having a lot of fun with this thing! I've only had it for a couple weeks so I can't speak to the longevity (some reviewers did mention theirs breaking) but assuming you aren't doing some stupid stuff with it I would be surprised if Dave Arnold and crew didn't stand by their product and help fix it if it did break.

I've been using my Spinzall for over two years and have had ZERO issues with it. Perhaps I'm lucky, as I see a lot of negative reviews here, but perhaps I merely read the entire manual prior to using it the first time. Dunno. Over the past couple years, I've used this device hundreds of times. Mainly for juice clarification (berries are especially amazing), but also for clarifying what creator Dave Arnold calls a "justino" (clarified blend of booze and fruits/vegetables/nuts), herb oils, broths, even gazpacho (which I can't recommend - was just plain weird). I usually use it in "batch mode", which limits you to around a pint/0.5L of material, primarily because cleaning the peristaltic pump, hose and catch basin used in "continuous mode" is an extra step. I love this one-of-a-kind device and would wholeheartedly recommend it to mixologists and cooking fanatics alike.

While the spinzall works well for it’s intended use, it is made from cheap materials and breaks very easily. I have had it for 9 months and many of the plastic parts are breaking. I have used it about 20 times and the molded plastic housing under the bowl is breaking apart. The pump housing on the back also cracked in half from use. The warranty is only 3 months so at 9 months I’m pretty much out of luck. I do not recommend the spinzall because it is made from cheap materials and does not have a long enough warranty (especially for the high price tag)

I bought this machine to clarify home-made beer (remove yeast and sediment after fermentation). In some runs it works fine, and in others it acts up and gives me problems. The biggest issues are the self-balancing and the automatic feeder. Sometimes it won't auto-balance correctly and starts rocking back and forth violently - everything was put back together properly following cleaning, I have no idea why this happens. The electronic feeder mechanism will also stop working randomly in the middle of the clarification. If I turn off the machine and wait about 30 minutes, it will usually start working again (no idea why this happens). Considering all the problems I've had with it, I feel I should have invested more money into a more reliable machine, especially since I'm not getting as nice of a clarification as I would like.

Well I understand the missing parts ..but when there is no communication when trying to follow up about it...is just BS especially when you need the part etc etc etc

This is a great product. If you’ve got the money, kitchen space, and time to tinker, you won’t regret purchasing. Cleanup can be a bit complicated but use is dead simple. I’ve made lots of butter and many bottles of clarified banana rum to give as gifts

Sturdy little gadget that replaced my full size bench top. Easy to operate.

The Spinzall is a culinary centrifuge that can keep up with the demand of a cocktail bar. That's a large task for a relatively small (food processor-sized) device, and it pulls it off. If that's what you're looking for, this is the device for you. You have to keep in mind when evaluating this that it's an $800 centrifuge that can do 3L an hour of product even on the slowest setting. It's not really fair to compare this to a model with the mini vials that can spin 100-200mL at a time. Try cleaning, balancing, and loading six tiny vials over and over every 20 minutes for bar service, I dare you. The labor cost will be astronomical. It'll take five times the man hours to get half the product. When you've got to clarify liters a day and don't have $10,000 to spend on a new 3L refrigerated benchtop. it's pretty hard to beat the $800 Spinzall. The Spinzall ain't perfect but for the first pass it's pretty good. If Amazon let me I'd have given it 4.5 stars but I've rounded up because my gripes with it are mostly very minor. I've used mine pretty heavily with no major complaints. The Spinzall seems pretty easy to use for a centrifuge, but it's still a centrifuge. It comes apart easily and is mostly dishwasher safe, which I really appreciate. Clarification isn't the easiest bar task and you might have to run a few experiments to dial in the treatment needed for your exact product. The upside is, even the ones that don't work out are often delicious. The failures might not get clear enough to carbonate, but they're still often delightful in some other cocktail. So what's this centrifuge for? Honestly, it's going to get used 95% of the time for getting fruit into cocktails in unique ways. You can clarify fruit juices directly, or in liquor, which allows you to make great carbonated cocktails or, alternatively, to make interesting stirred cocktails. That might not sound like much, but for the right kind of bar it's a game changer. Imagine the infinite variety of fruit/liquor combinations. I make a force-carbonated blackberry mojito with this bad boy that's got soda-levels of carbonation because I can make a clarified blackberry rum and lime juice, and mix the entire drink (with a little mint magic) and carbonate the whole thing. Whereas a normal blackberry mojito would muddle some stuff and drop a little bit of club soda (that would promptly fizz out) and get just a hint of CO2, mine's got the kind of sparkle that lets you serve it in a champagne flute. The Spinzall has some culinary uses but they're mostly novelty. The first thing I made with it was the pea butter, and while delightful it's so incredibly low yield (something like 1% of the pea is fat) that it's more curiosity than anything. I spun my own butter which was delightful, but again, not sure I'd try to scale that. I don't know that this is a tool for very many restaurants, but then again not very many have previously been able to afford a centrifuge so perhaps people will come up with some great ideas for it. Booker and Dax support is very responsive. Mine's functioned without fail so far (9 months now) but there's a Facebook group for owners and problems are responded to quickly. Replacement parts are available if needed too. Overall if you're the kind of person who has been thinking about buying a centrifuge, this is a solid buy. It's taken the cost down by an order of magnitude, into expensive blender territory and for that we should be grateful.