PEF for vegetable chips processing

Increase yield, develop new product opportunities, control acrylamides, improve quality and reduce cost with Elea PEF Advantage systems for veggie chips.

Reduce costs
Reduced energy and water consumption. Softer raw material results in better knifeware.

Increase yield
PEF-treated vegetables are softer resulting in easier cutting and less fines and breakages.

Control acrylamides
Less oil uptake, increased water evaporation and lower frying temperatures lead to less browning and improved colour.

Improve quality
Elea PEF Advantage produces crunchier, crispier, brighter-coloured, healthier vegetable chips.

New product opportunity
More flexible potato produced by PEF enables more complex cuts and shapes.