Potato processing with Pulsemaster PEF Systems to make better French fries and chips

Pulsed Electric Field (PEF) for solids like potatoes is a physical potato processing method that uses short, targeted electrical pulses to achieve gentle membrane disruption in potato cells. This leads to a significant decrease (40%) of cutting force, smoother surfaces and less breakage. PEF-treatment of your potatoes leads to improved blanching, drying and frying control. Potato processors can obtain increase in yield, while at the same time saving time and energy.

Easier cutting also means there is less wear and tear of cutting blades. Processors using the Pulsemaster’s PEF System obtain their biggest benefit when cutting long thin French fries from big raw potatoes. Even intricate cuts such as deep ridges, waffles, or lattices are simpler to achieve with higher yields. Tougher produce like sweet potatoes, turnips, and beetroots are now easily processed into French fries and veggie chips.

Pulsemaster has the ambition to scale up Pulsed Electric Field processing across food systems. Our largest PEF Systems can process up to 100 tonnes potatoes per hour. Our technology aligns with the industry's demand for natural, clean end products.