High Pressure Processing – HPP best and safe technology for food

What is High Pressure Processing (HPP)?

HPP process - High Pressure Processing


HPP is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a HighPressure vessel and exposed to a ultrahigh isostatic pressure (300–600 MPa) transmitted by water.

  • bacteria,
  • viruses,
  • yeasts,
  • moulds
  • parasites

HPP is a method of food sterilization using water to pressurize the product to between 4,000 to 6,000 Bar (equivalent 60,000 meters below sea level) to pasteurize products without additional heat. This ensures no loss of vitamins, flavors or texture of the product.

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read more about HPP Technology here

read more about HPP Advantages here

read more about HPP Applications here

HPP Contact Form

HPP questionairy form / Formularz zapytania HPP
Important to register in EU
Important to register in our system
important for contact
Important to send quotation
Region is important for standards and certification.
System is design to make average ca. 7 processes /hour. Vessel voulume can be filled by 50-80% of food net.
What product you wish to proceed, type of food?
Important to know package? Size of bottle or vac size? Kilograms or milliliters?
l/h, kg/h, kg per shift (8hours), how many shifts a day? Tons per year?
Selected Value/Wybrane: 8
Selected Value/Wybrane: 5
When the system should be installed? Time frame? What status price recognition for budget? Tender?
Please chose one or more.
Please describe your questions or more information about factory, production or country to be the system HPP installed.