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Quick repeat business for Pulsemaster PEF system with major potato processor

Quick repeat business for Pulsemaster PEF system with major potato processor

The Pulsemaster conditioner, a Pulsed Electric Field system for processing whole potatoes at a capacity of 70-80 tonnes per hour with a single system

March 10, 2018
Pulsemaster, a global leader in Pulsed Electric Field systems for potato processing, supplied a PEF system to “a major European producer of high quality French Fries and potato specialities” four months ago.

That was for a line for the production of frozen french fries with an input capacity of 132,000 lbs/hr (60 tonnes per hour).

Now, that same producer has made another agreement with Pulsemaster to supply a 100kW PEF system for a new processing line. The PEF system will be installed in Q3, 2018.

Pulsemaster pointed out that their proprietary PEF-technology can be used to treat whole potato tubers at a capacity of up to 70-80 tonnes per hour per system and “sets a new standard in reducing Costs of Ownership in French fries processing”.

Mark de Boevere, Managing Director of Pulsemaster:

“We are extremely pleased that a European customer with very high standards and a global reputation has agreed to purchase Pulsemaster’s PEF equipment again for their next, new French fries processing line, only four months after the start-up of the producers’ first Pulsemaster PEF system.”
Pulsemaster added that the first system supplied operated perfectly from start-up and the processor reported excellent results; i.e. improved product and process. The cut potato strips had perfectly smooth surfaces in November and December last year whilst running the potato variety Fontane

More information about the Pulsemaster PEF technology at: https://www.pulsemaster.us
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Pulsemaster is an innovative company providing Pulsed Electric Field Systems (PEF) for the food industry. Applied on potato, vegetable, fruit and meat products for cell disintegration purposes, PEF- treatment leads to more efficient production processes.
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