PEF specialist Pulsemaster offers a conductivity measurement device to both the food and beverage industry, as well as the scientific sector. This unit is instrumental in the quantification of a pulsed electric field treatment on e.g. potato tissue.

Manufacturing the French fries and the frozen French fry do not have much difference. It differs only in the final part of frying and freezing. The frozen French fries take lesser time to fry than the fresh French fries.

The WeighGuard® is an advanced system for dosing and weighing flavourings and additives that takes into account the line capacity

Pellet bag filling station structure is manufactured from RHS stainless steel or a mild steel with painted or galvanized finish.

Idaho Steel is active worldwide in designing, producing and installing complete processing lines, factory upgrades and individual machines for potato specialties.

Ferguson accura-dry® BD 3 is a drying solution, removing moisture from French fries before frying.

The PEF Advantage B 1000-850 was developed for production runs of up to 100 t/h. With a higher throughput and more capacity, the machine comes in a more compact design, and includes all the usual safety features.

Pulsemaster manufactures a range of PEF systems for research and development, tailored to suit specific research needs. This Pulsemaster Solidus PEF pilot-scale batch unit can treat solids and liquids for research and development purposes.

Rosenqvists Food Technologies have designed the Multi-Zone Chips Fryer to give the final product the desired characteristics, for optimal control of the frying process.

NSSPL Freeze Dryers are designed with the latest technologies and high-quality equipment that ensures its performance with consistency. It ensures the aroma and taste of the foods