Greatly reduce malaxation time, increase yield and enhance quality with Elea PEF Advantage systems.

Improve olive oil processing at lower temperatures, increase yield and gain more EVOO with Elea PEF Advantage systems.

  • Bottles of oil on a production line in a factory setting.

    Up to 10% yield increase

    PEF lowers the temperature required for malaxation resulting in a significant increase in the amount EVOO gained. Malaxation time is also reduced, enabling greater processing capacity.

  • Olive oil being extracted and flowing from two metal pipes in a production facility.

    Improved extraction process

    PEF increases the extraction of oil by opening pores in the olive cell membrane. It is a low-temperature process, reliable and instantaneous, and can be applied continuously 24 hours a day.

  • Fresh olive oil pouring from a stainless steel spout into a container during production.

    Enhanced oil quality

    PEF maintains and can improve the quality of the olive oil. Our HPLC study has shown that the number of biophenols in the EVOO is increased by 9-18% due to the PEF treatment.

Discover the ideal Elea PEF Advantage P e system for your olive oil.

Metal chamber with treatment cells and pipes.

Elea PEF Advantage Pipe systems treat both liquid and semi-liquid food. All Elea PEF Advantage Pipe extraction systems comply with HACCP requirements and are CIP and SIP ready.

PEF Advantage P 1 e

  • Our most compact PEF extraction solution, easy to integrate, operate and maintain.

  • The P 1 e offers full control over your processing capacity, handling up to 11 t/h, depending on the process parameters.

Generator and external chamber with pipes and treatment cells

PEF Advantage P 10-100 e

  • The PEF Advantage P 10 e & 100 e are designed to be easily and fully integrated into your existing production line with minimal disruption.

  • The PEF Advantage P 10 e can process up to 15 t/h, while the PEF Advantage P 100 e handles up to 24 t/h, both depending on the process parameters.

Industrial machinery for food processing, featuring large metal cabinets with a control panel, branded as Elea, used for processing foods using pulsed electric fields.

PEF Advantage P 1000 e

  • The PEF Advantage P 1000 e, Elea’s highest-capacity extraction system, is designed for large-scale production and offers easy installation and maintenance.

  • The PEF Advantage P 1000 e can handle capacities of up to 35 t/h, depending on the process parameters.

Every Elea PEF Advantage systems share the same 24/7 production capability and are built to operate under extreme conditions.

The Benefits of Elea PEF Advantage P systems for olive oil production

  • Illustration of two gears processing green coffee beans.

    Olives enter the Elea PEF system

    PEF integrates easily into the production line; the treatment is instantaneous.

  • Line drawing of an industrial battery charging station with control panel and open cabinet with interior view of components.

    PEF treatment

    PEF gently opens the pores in the olive cell membrane, increasing extraction. After treatment, malaxation time and temperature are reduced, and yield is increased.

  • Illustration of three green liquid tanks connected in series

    Lower malaxation temp & shorter malaxation time

    Reduce malaxation time from 90 min to 25 min. Lower temperature from 27-32 ºC to 15ºC.

  • Illustration of five green bottles with white caps and labels.

    Higher yield from improved extraction

    The softened structure enables processing of hard-to-handle raw materials such as sweet potato and cassava and provides new cuts and product development opportunities.

PEF extraction systems

The benefits of PEF for olive oil in greater detail

Residual oil in the pomace [%]

up to 10% oil yield increase

More olive oil yield with PEF

Improved extraction with PEF treatment results in reduced oil losses in the pomace.

Biophenols [mg/kg]

9-18% increase

Increased olive oil quality

Pulsed Electric Field improves the quality of the olive oil by retaining greater amounts of biophenols resulting in more EVOO.

Malaxation time [min]

Dramatically reduced malaxation time

PEF reduces malaxation time, increasing process capacity. Process more olives early season and win more EVOO.

extra EVOO value

(2-4 €/kg approximate EVOO cost)

8,000-17,000 €

4,33 t/day increase

2,7% increase in EVOO quantity

Increased EVOO yield cost-benefit example 

We can illustrate the cost-benefit of PEF with a simple calculation. PEF treatment can potentially increase the oil yield from 20 to 22.7%.

In an industrial oil mill operating at 160 t/day, PEF treatment could increase the EVOO daily production by 4.33 t (from 32 to 36.33 t). Let’s assume an EVOO price of 2-4 €/kg; this results in a potential extra turnover of between € 8,660 & € 17,320 per production day.

Data calculated from 160 t of olives per day

PEF solutions, customer care and support

Hands holding slices of sweet potato with blurred background

Built for you

Each of our systems are customisable to your requirements. From your initial brief to final installation, we quickly get your new PEF system working perfectly for your product.

Two men examining something in a lab setting, with one wearing a white lab coat and both looking focused.

Application support

Our experts can work with you to test the effectiveness of our PEF systems for your requirement, either in-house at our specially designed PEF pilot hall or on-site at your production line.

Three people wearing lab coats and hairnets stand near industrial electrical equipment with caution signs, in a factory setting.

Technical care & support

We offer a full 24-hour support service worldwide. Our specialist installation and training teams work closely with our clients to ensure our systems' smooth, swift, and successful commissioning.

Meet the Elea Olive Oil Team

  • Man with glasses and mustache smiling, wearing a suit, standing in front of a whiteboard with illustrations and text.

    Johannes Pfeiffer

    Sales Manager

  • Man with glasses and beard smiling with arms crossed in a casual indoor setting.

    Oleksii Parniakov

    Principal Scientist / Special Projects

  • Woman in black turtleneck standing against gray background

    Sveva Cesari

    Food Technologist

  • Smiling man wearing a black jacket with a logo in an indoor setting.

    Sam David Hopper

    Food Engineer

Prof.-von-Klitzing-Str. 9, D-49610 Quakenbrück, Germany

Hours
Monday–Friday
8.00–17.00

Phone
+49 (0) 5431 92629 70