Elea CoolJuice™. Better taste, brighter colour, longer shelf life, preserving nutritional value.


Our CoolJuice™ (10, 100 and 1000) range can process both food and non-food liquid or semi-liquid products. The Elea PEF process inactivates bacteria to increase shelf-life and due to its gentle low temperature processing character retains freshness and quality. These systems also enable the extraction enhancement of several valuable compounds such as vitamins, colour and antioxidants from fruit mashes and achieve a higher level of juice yield.

The range can fulfill capacities between 50 L and 10,000 L per hour and each system has a hygienic integrated design that is CIP and SIP ready.

These systems put control in the hands of the operator and offer customisation of the process parameters. Close monitoring ensures compliance with all HACCP requirements and the modular design of the CoolJuice™ is simple to configure and easy to maintain.


The Elea CoolJuice™ Pulsed Electric Field treatment enables cell opening of microbial cells by a controlled electric field, that causes cell membrane collapse and this inactivates the bacteria in liquids to extend shelf life. Elea PEF is a low-temperature process, that retains freshness and the natural nutritional value. The Elea CoolJuice system improves your orange juice, pineapple juice, apple juice, banana juice, cherry juice, strawberry juice, pear juice, broccoli juice, tomato juice, watermelon juice, pomegranate juice, dragonfruit juice, carrot juice and also your green juices and smoothies.

Elea PEF extracts new opportunity, quality and value for juices and smoothies

Improving juice quality with Elea PEF

Taste, colour and nutritional value are all improved by Elea CoolJuice. Because Elea PEF is a low temperature process, it has a positive impact on the valuable compounds in the juices and the overall quality is improved.

By using Elea PEF, juices and smoothies retain their natural nutritional value. The retention of vitamins, antioxidants and pigments produce a healthier, fresher and more appetising final product.


Microbial inactivation and extending shelf life

The PEF process has a positive effect on the entire production cycle. It not only increases the yield achievable from raw materials at low energy costs, it also dramatically extends a product’s shelf life. The implication of increased shelf life is enormous, impacting favourably on supply-chain logistics from factory to retailer and reduces wastage.


Extraction benefits for juices

The Elea Pulsed Electric Field treatment gently causes pore formation in the plant cell as the fruit mash is pumped through the CoolJuice system. This opening of the cell negates the requirement for enzymes for extraction. Elea PEF is the perfect method for the extraction of colour, valuable compounds and juice.




Production benefits of Pulsed Electric Field for Juice and Smoothies

Increasing Market Reach

The extended shelf life of Elea PEF processed liquids has a positive impact on distribution, substantially  increasing delivery range. More available time results in extended market reach, improves delivery costs and product handling. Product return is also reduced.


Better Production Planning

Extended shelf life results in greater flexibility for your production planning. Combining scattered lots into larger batches, reducing overheads manufacturing costs.

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

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Elea Vertriebs- und Vermarktungsgesellschaft
Prof.-von-Klitzing-Str. 9
D – 49610 Quakenbrück

Telefon: +49 (0) 5431 92629 70
E-Mail: info@elea-technology.com

Managing Director
Stefan Töpfl (Prof. Dr.)
E-Mail: s.toepfl@elea-technology.com

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HRB 206480 Amtsgericht Osnabrück
VAT No.: DE 285 421 329

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