Equipment/Technology, Europe, UK, Ireland, Processing, fries, chips

Agristo doubles down on innovation with new Pulsemaster PEF systems

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.”

Agristo’s Expanding PEF Footprint

Agristo’s existing PEF systems, sourced from Pulsemaster, span across their manufacturing facilities in Belgium and Holland. These new additions will bolster their capacity, enabling the treatment of whole potato tubers at an impressive rate of up to 60 tons per hour per PEF system. This investment is set to significantly enhance the production of their renowned French fries and potato specialties.

The Science Behind the Success

The secret to the success of these PEF systems lies in their ability to facilitate cell breakdown in processed potatoes. This not only improves the quality of the end product but also brings numerous benefits to the consumer. Thomas Rohe, Engineering Director at Pulsemaster, elaborates, “Our PEF systems are fully integrated and modular, suitable for cell disintegration of solids or microbial inactivation of liquids, like making high-quality juices and smoothies with extended shelf life and enhanced taste, smell, and color.”

Engineering Mastery in Every System

Werner Kohorst, Technical Director at Pulsemaster, sheds light on the technology behind these systems. “Our typology is a Marx solid state pulse generator with a rectangular, unipolar pulse wave shape. This design is the culmination of our extensive experience in creating PEF systems for a wide range of applications in the food and beverage industry.” Each system is a testament to the high-quality German and Dutch engineering, designed to withstand continuous industrial operation.

As Agristo gears up to integrate these state-of-the-art PEF systems into their production line, the partnership with Pulsemaster is not just about technology acquisition; it’s a mutual journey towards redefining the standards of quality in the world of French fries and potato specialties.

Source: Pulsemaster
Online: www.pulsemaster.us
Photo: After PEF treatment of the potato, a more elastic, raw French fry or chip, less breakage, smoother surfaces and less oil absorption.
Related news: McCain Foods Tasmania installs Pulsemaster PEF-tech innovation, reduces water use by more than 100,000 litres per day
Further information:
Mark de Boevere
mark.deboevere@pulsemaster.us
Tel: +31 497 820 300

Editor & Publisher: Lukie Pieterse


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