Elea, member of the i3-food consortium, implemented one of its first PEF (Pulsed electric field preservation) systems in 2012 into the French fry processing line of Wernsing Feinkost GmbH, a German manufacturer of potato products and delicatessen salads. Since then, Wernsing have installed 3 additional Elea PEF systems on different lines. The PEF contribute to cell breakdown in the processed potatoes, which results in a number of benefits for, including: improved cutting behavior resulting in less knife wear, less breakage, educed feathering and longer fries, reduced water consumption, smoother surface on the French fries, reduced fat uptake… and also the elimination of odor and hygiene problems, normally associated with preheating.

You can see this full case on the Elea website (elea-technology.de/wernsing-using-elea-pef-since-2012), and the video about this successful PEF implementation: https://youtu.be/LV2tClLzQZA