Elea CoolSpread™. Better taste, brighter colour, longer shelf life.


Our CoolSpread™ (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.

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 CoolJam™ is simple to configure and easy to maintain.


The Elea CoolSpread™ 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 CoolSpread system improves your fresh marmelade, fruit puree, fruit sauces, concentrates and syrup.

Elea PEF extracts new opportunity, quality and value for fruit purees, fresh marmelade or syrup

Improving fruit puree, fresh marmelade and syrup quality with Elea PEF

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

By using Elea PEF, fruit puree, fresh marmelade and syrup 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 fruit purees

The Elea Pulsed Electric Field treatment gently causes pore formation in the plant cell as the fruit mash is pumped through the CoolSpread 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 fruit puree, fresh marmelade and syrup

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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VAT No.: DE 285 421 329

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