Pulsemaster Pulsed Electric Field Advancements set to shine at the SNAXPO 2025

Pulsemaster, a global leader in Pulsed Electric Field (PEF) technology will present its Cutting-Edge PEF solutions at SNAXPO 2025 from March 30 to April 1 in Orlando, Florida. The participation of Pulsemaster at SNAXPO 2025 marks another milestone in its journey of innovation and excellence in the potato processing industry. The company remains dedicated to expanding its international presence and offering PEF solutions that cater to modern French fries and chips processor's needs.

Book a Meeting at Pulsemaster Stand 1007 at SNAXPO 2025 to explore Pulsemaster’s PEF solutions for snack production, visit Stand 1007 at SNAXPO 2025. Let's Connect and Book a Meeting at Pulsemaster's Stand. Pick a Time! 

Add value to your business with Pulsemaster PEF-Systems

In a significant advancement for the food processing industry, Pulsemaster has introduced a 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.

A Perfect Fit for Small and Mid-Size Production Lines

The Pulsemaster Compact PEF system is a game-changer for small and mid-sized production lines. Its robust, all-in-one design features a minimal footprint, making it an ideal addition to facilities with limited space. Not only is this system easy to integrate into existing production lines, but it also boasts a rapid startup time and minimal energy and water requirements, underscoring Pulsemaster’s commitment to sustainable practices.
 

Pulsemaster Compact PEF unit, delivers up to 10 tons/hr at PEF for Chips & French fries processing lines.

Harnessing the Power of Electroporation

At the heart of the Compact PEF system’s success is a phenomenon known as electroporation. This process, which involves tissue softening, is instrumental in Pulsemaster’s mission to implement PEF technology across a broad spectrum of food industry applications. The technology aligns perfectly with the industry’s growing preference for natural and clean processing methods.

The rapid moisture loss from potatoes after PEF treatment

A Tailored Solution for the Industry

Mark de Boevere, Managing Director at Pulsemaster: 

"Responding to customer needs, we’ve tailored this new system specifically for small and mid-scale production lines. Our extensive experience, process expertise, and client feedback have been instrumental in this design. This innovation allows our clients to significantly enhance their business value with Pulsemaster PEF systems, bringing an increased yield and a better quality, at a lower cost."

Enhanced Food Quality: Crispier Crisps and Superior Fries

The Compact PEF system’s ability to soften texture (through reduced cell pressure) has remarkable implications for food quality. The technology facilitates easier cutting, diminishes starch loss, and reduces feathering and breakage, ultimately enhancing yield. Additionally, controlled moisture release and smoother food surfaces lead to decreased oil absorption and lower frying times and temperatures, a boon for both efficiency and health. 

Healthier snacks, made from potatoes, vegetables and fruits. For food & snack processors seeking to launch new and innovative premium snack food products. Pulsemaster’s Pulsed Electric Fields technology applied as a wet disruption method of plant cells, prior to the extraction and drying processes.

A Breakthrough for Frozen Vegetables and Fruits

The Compact PEF system is particularly advantageous for the production of frozen vegetables and fruits. As a wet disruption method of plant cells, PEF technology is applied before the dehydration and freezing processes. This method is especially effective for high- water-content produce like strawberries, peppers, onions, garlic, and mushrooms.

It extracts a portion of the free water from the produce prior to freezing, preserving cellular structure and organoleptic qualities, and ensuring that the final product retains authentic flavors. Better than existing classical methods, without PEF pre-treatment. This latest offering from Pulsemaster is more than just a piece of machinery; it’s a testament to the company’s innovative spirit and commitment to enhancing food quality and production efficiency worldwide.

Revolutionizing Processing of Big Raw-Peeled Potatoes

 

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

From Stand 1007, Pulsemaster will showcase its state-of-the-art PEF processing systems, demonstrating how this groundbreaking technology is transforming French fry, chip, and snack production by enhancing efficiency, reducing waste, and improving product quality. As a leader in providing PEF systems for enhancing the quality of french fries and potato chips, the Dutch-German company continues to innovate, constantly refining its technologies.

Mark de Boevere:

"Our PEF-systems signify a giant leap in product output for chip and french fry processors. At Pulsemaster, we are dedicated to employing this cutting-edge technology - known as electroporation - across a broad spectrum of food industry applications. Our technology aligns with the industry's demand for natural, clean end products, with capacities up to an impressive 100 tons per hour, setting a new standard in French fries processing."

Visit Pulsemaster at Stand 1007 during SNAXPO 2025 and explore the future of PEF technology!