Application of PEF in French Fries production: an Elea / Wernsing success story since 2012

Development and implementation of the first Elea PEF systems for a french fry processing line at Wernsing Feinkost in 2012

Development and implementation of the first Elea PEF systems for a french fry processing line at Wernsing Feinkost in 2012

Junio 12, 2017

Wernsing Feinkost GmbH, a German manufacturer of potato products and delicatessen salads, implemented one of the first Elea PEF systems into their French fry processing line in 2012, replacing their installed traditional preheater.

The Elea PEF systems can handle throughputs of up to 50 t of potatoes per hour.

The pulsed electric fields contribute to cell breakdown in the processed potatoes, which results in a number of benefits for Wernsing including:
 

  • Improved cutting behavior resulting in less knife wear
  • Less breakage, reduced feathering and longer fries
  • Reduced water consumption
  • Smoother surface on the French fries
  • Reduced fat uptake
  • Eliminate odor and hygiene problems normally associated with preheating

Wernsing are so happy with the results of the Elea PEF system that they have in the last 3 years installed 3 additional Elea PEF systems on different lines, with processing volumes of between 20 and 50 t/hr.

All of these lines are producing French fries and running 24/5
 

(Click picture to watch video) This Elea video shows the development and implementation of a Pulsed Electric Field Belt System for the production line of the German manufacturer of potato products and delicatessen salads, Wernsing Feinkost GmbH in 2012.

This Elea video shows the development and implementation of a Pulsed Electric Field Belt System for the production line of the German manufacturer of potato products and delicatessen salads, Wernsing Feinkost GmbH in 2012.

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