HIPERBARIC HIGH-PRESSURE FOOD PROCESSING

 

INNOVATION FOR FOOD INDUSTRY

 

HIGH-PRESSURE PROCESSING (HPP) is a non-thermal pasteurization method for food processing.

 

Food products are introduced to a high-pressure vessel in their final flexible package, and subjected to a high level of hydrostatic pressure [isostatic pressure transmitted by water]. Product shape and integrity remain unchanged.

 

HPP MAKES THE DIFFERENCE

 

HIPERBARIC FOOD PROCESSING

  1. Wide range of HPP processed products: meat products, fruit juices & smoothies, seafood, dairy products, RTE [ready-to-eat] meals…
  2. Drastically reduces the overall microbiological contaminant flora and pathogens (listeria, E.coli, salmonella, etcetera) = greater food safety.
  3. Extends shelf life, and does not compromise sensorial and nutritional properties of products.
  4. No need for additives and preservatives.
  5. Innovative products can be launched.
  6. Texture of food can be modified and the performance of current processes can be improved.
 

HIPERBARIC:

 

INDUSTRIALIZING HIGH-PRESSURE

 

HIPERBARIC designs, manufactures, and markets industrial HPP equipment for the food industry.

 

The European leader in High-Pressure Industrial Equipment.

 

HIPERBARIC equipment is already operating in Europe, North America, Asia, and Oceania, in meat, seafood, vegetable, and dairy product processing.

 

For more information on this product please contact Gridpath at info@gridpathinc.com.

High Pressure Food Processing

HIGH-PRESSURE PROCESSING (HPP)

 

HPP is a non-thermal pasteurization method

for food processing.

 

Click here for other pictures

 

VARIOUS MACHINE SIZES ARE AVAILABLE