Any juicer aficionados here? I'm currently using an old Kambrook centrifugal juicer. Surprised at how well it works to be honest... But it's not going to last forever and I'm thinking about what to replace it with. Is there really that much a difference in the quality of juice from the single auger 'cold press' Vs the centrifugal types? I know there is less aeration which improves the longevity, but all this talk of centrifugal juicers heating the juice and killing the enzymes - sounds like a bit of a wank to me. If the juice actually _tastes_ better, I might be prepared to spend the extra on a single auger machine. Seems like they are easier to clean too, and more versatile. How do they go on tomatos?