With over 125 installed systems, we are the world’s leading provider of Pulsed Electric Field systems (PEF) to the food, beverage & scientific sectors.
PEF’s transformative benefits are applicable to a huge range of raw materials. The use of PEF in the food industry with our PEF Advantage systems is called eleaporation. Below are three movies covering just some of them.
PEF JUICE & SMOOTHIES WITH PEF ADVANTAGE PIPE
PEF CHIPS & FRIES WITH PEF ADVANTAGE BELT
PEF DRYING WITH PEF ADVANTAGE B 1
Elea PEF systems are transforming manufacturing processes – improving output, reducing labour costs, streamlining supply chain logistics and helping minimise retail waste.
As Eleaporation with PEF is applicable to all products where quality counts it will become the preferred industry technology.
Elea is the world’s leading provider of Pulsed Electric Field Systems (PEF) to the food, beverage & scientific sectors.
Eleaporation, developed over many years, is rapidly transforming food and beverage manufacturing around the world.
PEF changes the physical structure of fresh produce resulting in significant increases in yield, freshness, flavour and nutritional preservation – plus savings in time and energy.
When you work with us you’ll be talking to the best scientific and engineering minds in the sector, not through a salesperson but dealing directly with exactly those people who can make quick and informed decisions and progress projects quickly and efficiently.
Elea’s staff work closely with clients to provide tailor-made solutions through a process that involves initial briefing & research, developing, building and testing of our new design and finally installation and on-going maintenance of our approved PEF systems.
This close collaboration often yields exciting new opportunities, inventions and technical advances which means our learning and development is continually progressing increasing our industry-leading knowledge of PEF.
We provide 3 customisable PEF systems. Designed and engineered here in Germany to the highest standard.
PEF ADVANTAGE™ PIPE
Elea PEF is a low temperature process which means that liquids retain their natural nutritional value better than any other processing method. The retention of vitamins, antioxidants and pigments produce a healthier, fresher and altogether more appetising final product.
PEF Advantage™ Pipe process pumpable liquid and semi-liquid products – juices, syrups, mash and pumpable non-foods.
PEF ADVANTAGE™ BELT
By permeabilizing cell membranes Elea PEF modifies a product’s structure. Product handling is enhanced by tissue softening, improved cutting and increased process capacity resulting in more efficient manufacturing, a higher quality product and exciting new product development.
PEF Advantage™ Belt systems process solid products such as roots, leaves, fruits and vegetables.
Specialists in Pulsed Electric Field Technology.
Elea is made-up of the best scientific and technical minds in the sector from process engineers, food and bio technologists, mechanical and electrical engineers – all of whom specialise in PEF.
Our scientific credentials are second to none – Elea has a long history of collaboration and
RESEARCH & DEVELOPMENT
Elea is driven by world-leading food technologists and engineers. Together we can take your concept through research to final installation and production.
We have developed and installed over 125 Elea PEF systems that are in full-scale operation around the world in many different food and beverage sectors.
Our experience has grown over the years and in that time we have developed a systematic procedure in customising our technology to your specific needs. This often involves rigorous testing in an industrial environment or at our state of the
OUR HERITAGE & PARTNERS
Since the successful commercial introduction of PEF, Elea continues to develop novel PEF applications in conjunction with DIL.
Elea was created to commercialise all Pulsed Electric Field technologies initially developed by DIL.
DIL is a membership research institute focused on the development of novel and innovative methods of food production, quality assurance and process optimisation.