• Bosch corporate

Strong on power, juice, vitamins,
low on effort.

World novelty!
The unique Bosch
ceramic knife.
Bosch VitaJuice 4

Quality engineering, quality results.

With the world’s first ceramic knife, a powerful, but quiet motor and innovative sieve design, the VitaJuice 4 extracts even the last drop fast. Designed to perform and built to last.

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The VitaJuice 4 has the strength and capacity to manage the most
demanding juicing tasks, day in, day out.

High-power motor
No load is too much or too hard for the powerful 1200 watt motor. Quiet operation, with three power levels for perfect control.

Ceramic knife
The unique Bosch ceramic knife gets every drop of juice out quickly. Unlike metal knifes, the ceramic knife remains almost fibre-free and is easy to clean.

1.5 liter juice jug
The large 1.5 liter juice jug provides plenty of room for even the biggest amount juice and the integrated foam-separator for clear, filtered juices.

3.0 liter pulp container
The high-capacity pulp
container minimizes
waste disposal time.

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The VitaJuice 4 is just as easy to clean as it is to use.

Easy cleaning
The innovative ceramic knife and super-smooth electro- polished sieve can be simply rinsed clean.

DripStop spout
The drip-stop on the spout avoids dripping after juice extraction and keeps work surfaces clean.

Extra large feeding tube
No cutting required! Even large fruits and vegetables up to a diameter of 84 mm can be simply put into the tube.

Non-slip rubber feet
The non-slip rubber feet ensure optimal stability.

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The VitaJuice 4 takes care of your safety so you can concentrate on juicing.

SafetyStop Motor
As soon as the appliance is opened, the motor automatically stops. If any parts are incorrectly assembled, the motor will not start.

Non-slip rubber feet
The non-slip rubber feet ensure optimal stability.

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With a robust, but elegant aluminium die-cast housing, high-performance motor and the professional ceramic knife,
the VitaJuice 4 is a real pro-performer. Quality, engineered by Bosch.

Premium design
From the quality aluminium die-cast housing to the electropolished sieve, every component is designed for maximum durability, performance and ease of use. With its wide extra large feeding tube and its large jug, the VitaJuice 4 makes short work of all sizes of fruit and vegetables, hard or soft – no precutting is required for top results.

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With the VitaJuice 4, food and drinks are not only nutritious but delicious!
Here are some of our favorite recipes.

Cucumber-Kefir Smoothie
(Makes 4 servings)

Prep time: 20 minutes
Difficulty: Easy

1 cucumber
400 g kefir
100 g yogurt
1 teaspoon olive oil
1 tablespoon lemon juice
2 tablespoons freshly chopped dill
Sea salt
Freshly ground pepper

For the smoothie, rinse and clean cucumber and cut four thin slices lengthwise using a vegetable peeler. Extract juice from remaining cucumber and blend together with kefir, yogurt, oil, and lemon juice. Stir in dill and season smoothie to taste with salt and pepper. Thread cucumber slices accordion-like onto wooden skewers. Pour drink into glasses and place cucumber slices across the rims.

Watermelon-Yogurt Smoothie
(Makes 1 smoothie)

Prep time: 10 minutes
Difficulty: Easy

100 g plain yogurt
1 pinch vanilla pulp
1 tablespoon honey (optional)
200 g watermelon
(without rind or seeds)

Combine yogurt, vanilla pulp, and honey, stir until smooth, and pour into a tall glass. Cut watermelon into suitable-sized pieces and extract juice. Pour melon onto the yogurt. If desired, serve garnished with a piece of watermelon.

Sweet Pepper-Vegetable Smoothie
(Makes 1 smoothie)

Prep time: 15 minutes
Difficulty: Easy

1 red sweet pepper
4 very ripe tomatoes
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon olive oil
Cayenne pepper
1 teaspoon lemon juice
Szechuan pepper as garnish

Rinse sweet pepper, cut in half, remove seeds and white interior, and cut coarsely into pieces. Rinse tomatoes, remove cores. cut into pieces, and juice along with sweet pepper. Stir in paprika and olive oil, and season to taste with salt, cayenne, and lemon juice. Pour into a chilled glass and serve garnished with grated Szechuan pepper.

Carrot Cake

4 eggs
4 tablespoons warm water
200 g sugar
100 g flour
200 g carrots
(You will also use the carrot left over from juicing – found in the pulp reservoir.)
200 g ground hazelnuts
1 teaspoon baking powder

Combine eggs, water, and sugar and blend for about 5 minutes until the mixture has a foamy appearance. Gradually add flour, baking powder, hazelnuts, and carrots. Carrot pieces should not be too large. Pour batter into a pan and bake at 180°C for
30-35 minutes.

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