Increased yield, better quality, & greater savings with Elea PEF Advantage belt systems for French fries

Energy savings

Replacement of the thermal preheater reduces energy consumption by about 90%. Increased heat transfer enables reduced blanching, drying and frying times.

Increased yield

A softer structure causes less cell damage during cutting, resulting in less starch leakage, feathering and breakage.

Improved quality

Elea PEF helps to produce longer French fries with less crust separation and a more uniform colour.

New product opportunity

The softened structure enables processing of hard-to-handle raw materials such as sweet potato and cassava and provides new cuts and product development opportunities.

Reduced oil uptake

The smoother cutting surface reduces the fat uptake into the product by about 10%, providing monetary savings in production.

Higher yield, less breakage, smoother cut, longer fries, better colour, reduced oil uptake and new product opportunities 

Find the right Elea PEF Advantage system for your French fry line

We have installed more than 175 Elea PEF systems globally, working for some of the world’s leading food producers. Every Elea PEF Advantage systems share the same 24/7 production capability and are built to operate under extreme conditions.
Elea PEF Advantage systems have a fully flexible processing capacity. Able to process a single potato or a full load with no impact on the PEF treatment and putting you fully in control of your production planning. All Elea systems are designed to be easily and fully integrated into your existing production line with minimal disruption.

Exert greater control over your French fry production line with Elea PEF systems. PEF benefits selection, cutting, blanching, drying, frying, and product quality.

Potato Selection

PEF pre-treatment compensates for natural variations in the quality of the raw material, allowing new and normally more difficult to process varieties to be used in production.

Easier cutting, greater flexibility, new product opportunity

PEF gently opens the pores in the potatoes cell membrane, transforming the structure of the product. It’s a clean, gentle, targeted process. After treatment, the potato is smoother, softer, has better strength and flexibility.

Improved cutting, smoother surface

Above are scanning electron microscopy images of untreated and treated potato slices, captured at equal magnification.

Reduced Oil Content

Core        →        PEF
The smoother surface produced by PEF results in less oil uptake, as illustrated by the above confocal laser scanning pictures of a French fry.
Protein displayed as green and oil as red.

Elea PEF Advantage benefits for French fries in greater detail

Click on the drop-down menus below for a more in-depth explanation of some of the PEF benefits for chips.

The figures here are for example purposes only and are dependent on the raw material.

Elea application support for French fries

From your initial brief to final installation, we quickly get your new PEF system working perfectly for your product.
Each and every PEF solution we provide for our clients is tailored to their specific requirements. 

We can trial your product at our specialist PEF piloting facility at our headquarters in Quakenbrück, Germany, or we can run trials on location at your production line.

Once trials are finished you can be sure that you getting the most optimal PEF treatment for your product.

Our scientists and engineers work with our clients every step of the way offering expert guidance and professional advice for your chip product. We take your product concept and apply our industry-leading knowledge and experience to designing a system that will deliver greatest value.

Technical care and support

We offer a range of service options including remote monitoring and 24 hours support.

Installation and commissioning

Our specialist installation teams work closely with our customers to ensure a smooth, swift and successful commissioning of our systems into your production line.

24 / 7 / 365 Support

As part of our service contract we supply each customer with round the clock technical support. With our team of support engineers, options for remote maintenance and on-site spare parts, we keep you up, running and efficient.

Remote monitoring

Optionally the ELEA PEF-systems can be connected for remote diagnostic and support by our Customer Service Department. For this option, ELEA can offer a specific package.

With our team of support engineers, options for remote maintenance and on-site spare parts, we keep you up, running and efficient.

Amica testimonial for Elea PEF Advantage

In early 2021 Elea held a webinar dedicated to PEF chip production. Mr Frank Bianchi, plant manager for Amica chips kindly introduced the webinar and you can watch his testimonial here.

Working in partnership to develop PEF systems for the potato industry

In this video, we show you the process of the development and the implementation of a Pulsed Electric Field Belt System into the production line of the German manufacturer of potato products Wernsing Feinkost GmbH in 2012.

The world’s longest French fry?

Elea attempted to fry the world’s longest French fry in front of a large and enthusiastic crowd. Cut in one piece from a single potato and reaching 314 cm in length, the world record attempt was conceived as a way of demonstrating PEF’s remarkable and transformative effects on food. Afterwards, another attempt was made with a sweet potato with even greater results reaching 347 cm.

Meet the Elea French fries team

Kevin Hill

R&D Engineer (M. Sc.)

Jimmy Kinsella

Engineering Manager

Johannes Pfeiffer

Sales Manager
The Elea PEF Advantage Belt team includes process engineers, food and biotechnologists, mechanical and electrical engineers and more – all of whom specialise in Pulsed Electric Field.