Elea PEF Advantage systems increase yield, improve quality, save energy and reduce costs for French fries.
Greater yield, less breakage, smoother cuts, longer fries, improved colour, reduced oil absorption, and new product possibilities.
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![Potato processing machine with peeled potatoes on blue conveyor tray, high voltage warning sign, Elea logo.]()
Energy savings
Replacing the thermal preheater reduces energy use by 90%. Enhanced heat transfer allows for shorter blanching, drying, and frying times.
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![Production line in a factory with conveyor belt moving cut potatoes for processing]()
Increase yield
A softer structure helps to minimize cell damage during cutting, leading to less starch leakage, feathering, and breakage.
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![Close-up of a curved piece of sliced yellow fruit or vegetable against a black background.]()
Improve quality
Elea PEF aids in producing longer French fries with reduced crust separation and a more consistent colour.
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![Close-up of an orange carrot curl on a white background.]()
New product opportunity
The softened structure enables processing of tough materials like sweet potato and cassava, creating new opportunities for cuts and products.
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![Golden French fries in a rustic metal container, dusted with salt, on a wooden surface.]()
Reduced oil uptake
The smoother cutting surface decreases fat absorption by approximately 10%, leading to significant cost savings in production.
Discover the right Elea PEF Advantage system for your French Fry line
Designed for quick and seamless integration into your existing production line, our systems are built for 24/7 operation and can withstand extreme conditions with minimal disruption.
Micro systems
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Our latest system is targeted at smaller production lines. Based on the successful design of our Advantage B 1 system this all-in-one belt and generator slots easily into any setup.
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The PEF Advantage B Micro provides total control over your processing capacity from 0 - 1.7 t/h.
All in one solutions
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The compact industrial-scale PEF solution is available in two versions, the B 1 and B 1 mini. The B 1's small footprint makes integration into any production line simple.
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The PEF Advantage B 1 Mini offers a processing capacity of 0 - 3.5 t/h, while the PEF Advantage B 1 handles 0 - 10 t/h.
Large-scale production
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The largest systems in the Elea belt range deliver unmatched robustness, power efficiency, safety, and ease of use. Built with premium stainless steel and engineered to the highest standards by our German team, these systems are designed for 24/7 operation in the most demanding environments.
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We build a range of different models for large-scale production.
The PEF Advantage B 10-320: 0 - 13 t/h.
The PEF Advantage B 100-550: 0 - 32 t/h.
The PEF Advantage B 1000-850: 0 - 100 t/h.
Getting the perfect PEF solution for fries
Each PEF Advantage system offers fully flexible processing, handling anything from a single potato to a full load without affecting the PEF treatment, giving you complete control over production planning. All Elea systems are designed for seamless integration into your existing production line with minimal disruption.
Our PEF Advantage Belt systems have been used throughout the potato-processing industry since 2010, and our PEF technology has become the standard worldwide due to its significant and positive impact on both the product and the process.
The benefits of PEF for French fries
Exert greater control over your French fry production line with Elea PEF systems. PEF benefits selection, cutting, blanching, drying, frying, and product quality.
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PEF pre-treatment balances natural variations in raw material quality, enabling the use of new and typically more challenging varieties in production.
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The PEF treatment is separate from the peeling step. Since PEF is a volumetric treatment, the size, composition, or cleanliness of the potatoes does not influence it. PEF neither positively nor negatively impacts the peeling process. However, using cleaned and unpeeled potatoes results in the lowest increase in conductivity of the processing water during PEF, which helps reduce water consumption.
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The PEF treatment is a purely physical process that does not alter the composition of the raw material. Electrical pulses ionize the ions on either side of the cell membrane, which acts as an isolator, causing these ions to attract each other and create pores in the membrane. This leads to the leakage of water and water-soluble compounds from the raw material, making the product softer and more flexible, while macromolecules like starch remain inside the cell.
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The softening effect of PEF makes cutting easier, leading to greater yields, more consistent cuts, and longer-lasting knives. Enhanced slicing also reduces waste and breakage.
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The blanching process in French fry production serves two main purposes. First, it inactivates enzymes such as peroxidase to prevent browning during production. Second, it partially cooks the fries before frying. Enhanced heat transfer through the potato allows for reduced blanching temperatures and/or times, leading to energy savings and lower production costs.
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The open-cell structure created by PEF enhances mass transfer within the French fry and improves water removal during drying. More efficient water removal leads to considerable energy savings in the dryer and reduces moisture content before frying, resulting in additional energy savings.
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The open cell structure enhances mass and heat transfer within the French fry, allowing for adjustments in frying times and temperatures to achieve a gentler frying process. This results in a brighter final product and the potential to increase processing capacity. The smooth surface structure also improves oil drainage after frying, reducing fat content. Additionally, the more uniform distribution of water in the cells enhances starch gelatinization, improving the final product’s crunchiness.
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The increased flexibility from PEF treatment allows for the production of longer French fries with less breakage and more uniform filling due to fewer air pockets. The smoother cutting surface also ensures more consistent colour formation during frying, leading to even browning. This benefit extends to the coating process as well, where the smoother potato surface results in a more even application of the coating, producing a more visually appealing product.
Easier cutting, enhanced flexibility, and new product possibilities
PEF delicately opens the pores in the potato cell membrane, altering the product’s structure. This clean, gentle, and precise process results in potatoes that are smoother, softer, and exhibit improved strength and flexibility.
Enhanced cutting and a smoother surface
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Untreated potato
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![Close-up of cracked concrete surface under a scanning electron microscope.]()
PEF treated potato
Above are scanning electron microscopy images of untreated and treated potato slices, captured at equal magnification.
Reduced Oil Content
PEF
Untreated
The smoother surface achieved through PEF leads to reduced oil absorption, as demonstrated by the confocal laser scanning images of a French fry above. In these images, proteins are shown in green and oil in red.
Working in partnership with our clients to get the best from Pulsed Electric Field
Mr Frank Bianchi, plant manager for Amica chips, talks about Amica’s experience working with Elea, their PEF Advantage systems and the benefits Pulsed Electric Field treatment has brought to the Amica production line.
Partnering to develop PEF systems for the potato industry
This video demonstrates the development and integration of a Pulsed Electric Field Belt System into the production line of Wernsing Feinkost GmbH, a German potato product manufacturer, in 2012.
The longest French fry in the world?
Elea set out to fry the world’s longest French fry before a large, enthusiastic crowd. Measuring 314 cm and cut from a single potato, this world record attempt aimed to showcase the impressive and transformative effects of PEF on food. Subsequently, a new attempt with a sweet potato achieved even greater success, reaching 347 cm.
The benefits of PEF for French fries in greater detail
feathering [%]
Less feathering
The smoother cut enables less feathering, an even coloured product and better adhesion of seasoning.
11
6,3
Up to 50% fewer breaking losses
Improved cutting and a smoother surface results in less breakage.
17
7
Cutting force reduction with PEF of up to 50%
The PEF induced open cell structure and water release softens the raw material making cutting easier.
Untreated
PEF
No crust separation and an overall better appearance.
No crust separation
6 hours
2 hours
Longer knife durability
The softer PEF-treated potato increases the knife's durability.
extra value from starch
71,400 €
+50 t/year
+240 kg/day
+10 kg/h
10%
reduced starch loss
with PEF
Reduced starch loss with cutting improvement for continuous processing
There is less starch leakage during washing because fewer cells are mechanically damaged during cutting.
(Data from a 8 t/h final product line)
PEF solutions, customer care and support
Built for you
Each of our systems are customisable to your requirements.From your initial brief to final installation, we quickly get your new PEF system working perfectly for your product.
Application support
Our experts can work with you to test the effectiveness of our PEF systems for your requirement, either in-house at our specially designed PEF pilot hall or on-site at your production line.
Technical care & support
We offer a full 24-hour support service worldwide. Our specialist installation and training teams work closely with our clients to ensure our systems' smooth, swift, and successful commissioning.
Meet the Elea French Fry team
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Jimmy Kinsella
Strategic Project Engineer
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Dennis Böckermann
Engineering Manager
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Kevin Hill
Application Support Manager
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Johannes Pfeiffer
Sales Manager