So far, so complicated. But the real logistical feat is behind the scenes. To create those packs in the Los Angeles plant, workers receive truckloads of produce from nearby organic farms, triple-wash it, then chop it into specific shapes (carrots are finely diced, while beets are chunkier).

A specialized machine then fills each pack. The packs are then sent by FedEx to users, who order them using Juicero’s smartphone app.

Mr. Evans and his investors speak of Juicero being a “platform” for a new paradigm of food delivery. And they speak of commercial sales. Already, chain restaurants including Le Pain Quotidien have agreed to use Juicero. The hope is that bigger companies will put machines in their office kitchens, too.

At this point, however, the investors betting millions don’t have any sales data to reassure them. Instead, they have little more than Mr. Evans’s enthusiasm for juice. He drinks it for breakfast, lunch and dinner. He is so committed to a largely liquid diet that he rarely consumes water.

“Organic cold-pressed juice is rainwater filtered through the soil and the roots and the stems and the plants,” he said. “You extract the water molecules, the chlorophyll, the anthocyanin and the flavonoids and the micronutrients. You’re getting this living nutrition. It’s like drinking the nectar of the earth.”

But do other people have such refined palates when it comes to juice? Will those who don’t subsist entirely on raw produce be able to tell a difference between organic and nonorganic fruit, as Mr. Evans claims to do? Even if they can, what will they be willing to pay for the privilege of consuming it in their own kitchens? After all, this is a machine that won’t make a glass of carrot juice if your Wi-Fi is down.

Industry insiders say that if anyone can pull it off, it is Mr. Evans. “This is not some guy who looked at a Bloomberg terminal and said, ‘Juice is trending,’” said Colleen Wachob, a former Organic Avenue employee who is now chief brand officer at MindBodyGreen, a lifestyle website. “He’s been into this since before it was cool.”