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Replaces or reduces the need for blanching, improves crunch taste and texture and minimizes acrylamide formation

E-FLO™ Electroporation System: Enlargement



Miminize or reduce blanching
Replace or reduce the need for costly blanching systems that take up floor space.

Improve product quality
Reduce sugar and asparagine levels and achieve significant acrylamide reduction.

Textural improvements
Improve crunch, taste and texture of the end product.

Yield improvements
Less downtime for maintenance processing. Increase yield of the slicer and achieve longer blade life.

Reduced Footprint & Retrofit
The design is compact for easy integration into existing processing or new lines.


Heat and ControlHeat and Control, Inc.

Food Processing Equipment

Product Information SheetProduct Information Sheet

E-FLO™ Electroporation System

Replaces or reduces the need for blanching, improves crunch taste and texture and minimizes acrylamide formation
Model E-FLO  

The patent protected E-FLO Electroporation System provides significant product improvement in chip crunch, taste and texture as well as reduction in acrylamide formation and oil content.

Pulse Electric Field Processing (PEF) perforates the cell walls of the potato creating micro holes that allow asparagine and reducing sugars to be washed out of the potato in a cold water wash. In most cases, eliminating or reducing the need to blanch the product.

Higher yield and reduced processing costs are also key benefits of this technology with other vegetable applications possible.

Ideal for potato chip, French fry formed potato products and other root vegetable processing.



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Potato Chips Equipment
French Fry Equipment
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