PEF for French Fries processing

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

New product opportunity
The softened structure enables the 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.