Industry professionals involved in the potato processing sector are invited to meet with the Pulsemaster team at this year’s Interpom event to discuss the company’s latest pulsed electric field (PEF) solutions, and its commitment to keep pace with emerging industry trends. Pulsemaster will exhibit at Stand R30 during Interpom 2024 in Kortrijk Xpo (Belgium) on November 24 to 26.

Pulsemaster PEF-systems for big, raw-peeled and skin-on potatoes

As a leading supplier of PEF systems to produce higher quality French fries and potato chips, the Dutch-German company continues to innovate in this specialized industry sector by improving constantly on existing technologies. With Pulsemaster’s PEF-systems, chip and French fry processors can expect huge improvements in product output. At Pulsemaster we aim to apply this innovative technology – also known as electroporation – in the widest possible range of food industry applications. The PEF technology that we have on offer meets the processing industry’s demand for natural and clean end products.

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At the forefront of food technology innovation, Pulsemaster is set to showcase its groundbreaking Pulsed Electric Field (PEF) technology at the prestigious Anuga FoodTec show in Cologne, Germany from March 19 to 24.

This event, renowned for highlighting cutting-edge advancements in the food and beverage industry, will witness Pulsemaster’s demonstration of how PEF technology is transforming food processing, preservation, and extraction methods.

Pulsemaster has launched an industrial-scale pulsed electric field (PEF) system designed for the treatment of tubers, roots, vegetables, and fruits, capable of processing up to 10 tons per hour.

Designed for Small and Mid-Scale Production Lines

In a significant advancement for the food processing industry, Pulsemaster has introduced a new groundbreaking compact industrial-scale pulsed electric field (PEF) system. This cutting-edge technology, designed to treat tubers, roots, vegetables, and fruits, can process up to an impressive 10 tons per hour, setting a new standard in food treatment efficiency.

Innovation at the Forefront: Compact PEF System

Pulsemaster’s Compact PEF System is a beacon of innovation, particularly for smaller producers who previously found advanced technologies unattainable. This system not only empowers them with cutting-edge technology but also fosters creativity and experimentation in food processing. Its versatility in handling diverse products marks a significant leap in PEF applications, expanding from staple foods to exotic fruits, offering new textures and tastes to consumers.

In the dynamic world of food processing, Pulsemaster is making waves across North America with its groundbreaking Pulsed Electric Field (PEF) technology, revolutionizing the production of French fries and potato chips. This Dutch-German powerhouse is not just leading the industry; it’s transforming it with continual advancements in technology.

A Quantum Leap in Potato Processing

Mark de Boevere, Managing Director of Pulsemaster, is at the forefront of this technological evolution. “Our PEF systems are not just equipment; they’re game-changers for chip and French fry processors,” he asserts. Pulsemaster’s commitment to innovation is evident in their application of electroporation across a broad spectrum of food industry processes, meeting the increasing demand for natural, clean end products.

Industry professionals involved in the potato processing sector are invited to meet with the Pulsemaster team at this year’s Interpom event to discuss the company’s latest pulsed electric field (PEF) solutions, and its commitment to keep pace with emerging industry trends. Pulsemaster will exhibit at Stand R30 during Interpom 2022 in Kortrijk Xpo (Belgium) on November 27 to 29. 

“Our latest Pulsemaster PEF-systems are a must-see,” says Managing Director, Mark de Boevere. “Not only will we display existing technology, but we will also unveil new technology developments and discuss our vision for the future in this exciting field of the processing industry.”

Pulsemaster is a leading provider of Pulsed Electric Field (PEF) systems for the potato processing industry globally. Pulsed electric field treatment of potatoes being processed contribute to cell breakdown of the potatoes, which results in a number of benefits for the customer, including improved cutting quality, resulting in smoother surfaces of French fries. It has also been proven to provide processors with higher yields in that lesser volumes of starch is produced.

Wear and tear of cutting blades curtailed

“Easier cutting also means there is less wear and tear of cutting blades,” says Mark de Boevere, Managing director of Pulsemaster.

In a significant stride toward enhancing potato processing, Agristo, a renowned producer of premium French fries and potato specialties, has once again chosen Pulsemaster’s cutting-edge Pulsed Electric Field (PEF) technology, investing in two additional 100 kW PEF systems. This move not only solidifies Agristo’s commitment to quality but also cements Pulsemaster’s status as a frontrunner in the potato processing industry.

A Partnership Rooted in Excellence

Operating from Belgium and Holland, Agristo has long been a name synonymous with high standards in the potato processing industry. Their continued collaboration with Pulsemaster, as they acquire their third and fourth PEF systems, speaks volumes about the trust and efficacy established in this partnership. Mark de Boevere, Managing Director of Pulsemaster, expresses his delight, “We are extremely pleased that a European customer with such high standards and a global reputation has agreed to purchase additional Pulsemaster PEF systems.”

Pulsemaster introduces its advanced Pulsed Electric Field (PEF) systems, revolutionizing the manufacturing of dehydrated healthy snacks. This technology is ideal for food and snack processors eager to introduce innovative premium snack products made from potatoes, vegetables, and fruits. Pulsemaster’s PEF technology employs a wet disruption method on plant cells before extraction and drying, offering a healthier snack alternative.

A PEF Pre-Treatment for Superior Dehydration

Utilizing PEF as a pre-treatment alters the plant cells of raw materials, enhancing the dehydration and drying processes. Pulsemaster’s PEF allows for high-speed, low-temperature drying, either above or below the freezing point. This preserves the nutritional value, bioactivity, flavor, color, and texture better than traditional methods, offering an improved alternative to classical dehydration techniques.

In a groundbreaking advancement for the olive oil industry, Pulsemaster has unveiled an innovative Pulsed Electric Field (PEF) system, revolutionizing olive oil processing. This state-of-the-art technology, capable of handling up to 10 US tons/h (9,000 kg/h), promises to dramatically enhance the efficiency and quality of cold-pressed olive oil.

A New Era in Olive Oil Processing

The Pulsemaster PEF system represents a significant leap forward in olive oil extraction. It’s a game-changer that brings a new dimension to the traditional process, employing a non-thermal, low-energy method that complements the crucial crushing step. By forming pores in the cell membranes of olives, it aims to permeate these membranes, leading to enhanced cell disruption. The result? A marked increase in yield and aroma quality from the very first day of storage.