High-pressure food processing system
max. 5 000 l/h, 6 000 bar | HPP 700 Multivac

To offer HPP as a new preservation technology to our customers, MULTIVAC has entered a strategic partnership with a specialist in high pressure solutions.

The primary aim of treating foods with High Pressure Processing (HPP) is to reduce or eliminate the relevant foodborne microorganisms, thereby extending the shelf-life and enhancing the food safety. With HPP, food producers can meet the rising consumer demand for foods that are safe and nutritious, free from additives, good tasting and have a long shelf life. This gives customers extra convenience. Fresh and processed food or ready-to-eat meals with a superior quality can be stored and consumed over an extended period of time.
Each HPP system consists of one or more HPP vessels and a pressure intensifier system. For HPP, typical pressures up to 6000 bar (87000 psi) are used to destroy undesired spoilage microorganisms in foods, even at room temperature. By this processing technology, degradation of vitamins and flavor is reduced to a minimum.

A fundamental advantage of HPP is that the high pressure is applied in an homogeneous manner over the entire product, unlike heat processing, where temperature gradients are unavoidable.


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