High Pressure Processing (HPP), also known as high pressure pasteurization or cold pasteurization, is a non-thermal (5ºC – 20ºC) method of food and beverage preservation that guarantees food safety and extends shelf life while maintaining the best attributes of fresh products.

It is based on the use of high isostatic pressures of up to 6,000 bar /600MPa /87,000 psi transmitted by water, maintained for several minutes. This pressure is transmitted uniformly and instantaneously throughout the product, thus achieving the same results as pasteurization, but without the use of heat.

Providing the widest and most reliable range of HPP equipment. Our product range consists of industrial equipment with working pressures up to 6,000 bar / 600 MPa / 87,000 psi, with different capacities to meet the needs of all customers, from SMEs and niche market suppliers to the largest multinational companies.

High Pressure Processing (HPP) is an innovative technology recognized by food safety agencies around the world. Thanks to three decades of international research and application, this technology has become the most effective solution for preserving food and beverages.

Applications:
Juices & Beverages
Guacamole and Avocado Products
Meat Products
Seafood Products
Salsas, Plant Based and Fruit Products
Baby Food and Fruit Purees
Ready-to-Eat (RTE) Meals
Dairy Products
Pet Food
Pharma and Cosmetics