BREAKTHROUGH ON HPP

A design breakthrough on a
new high pressure
processing (HPP) machine
has resulted in a more
compact, affordable and
easy-to-install system for
small and medium-sized
producers, said
manufacturer NC
Hyperbaric.
The Spanish company said its
Wave 6000/120 HPP system,
launched at the recent IFFA
trade show, is the first industrial
system in the world to fully
integrate two independent
intensifiers inside the equipment.
This means the machine has no
external cabinets or modules.
The Burgos-based firm said it
considered a machine with a
processing capability of at least
500kg per hour as an industrial
system.
Innovation
As well as reducing its footprint,
the innovation also means the
system can be integrated more
easily into existing production
lines with less connective wires
and tubing, Francisco Purroy,
technical sales manager at the
company, told
FoodProductionDaily.com.
“Until now, high pressure
equipment needed external
cabinets for the high pressure
intensifiers, and that was
impacting footprint and ease of
installation, ” he added. “This
industrial machine is basically
brought into the factory in one
piece; it has nothing outside its
frame, and can be started up
very quickly. It also has a
reduced footprint. ”
The new system is a combination
the established integrated Wave
6000/55 with an advanced
industrial design. The innovation
gives rise to “highly productive
and reliable” system at a
reduced cost of around
€ 800,000. This represents a
saving of about 20 per cent on
other systems with a comparable
capacity, said Purroy.
HPP potential
The Wave 6000/120 is designed
as a more affordable option for
small and medium-sized
companies for whom space is an
issue. The company said the new
equipment means it is now able
to supply HPP systems across a
full range of capacity needs -
and for industry segments as
diverse as meat, seafood, dairy,
sandwich fillings and salads and
spreads, as well as fruit
preparations and juices.
HPP is a non-thermal, post-
packaging processing
intervention designed to
eliminate foodborne pathogens,
extend shelf-life and reduce the
need for preservatives in food.
Purroy described it as “cold, in-
pack pasteurisation”, adding it
was the “only emerging,
consistent growth non-thermal
technique”.
NC Hyperbaric sold its first HPP
system in 2003 and last year
posted a turnover of €12m. It
has targeted a turnover of
€ 17m for 2010. Its largest
markets are North America and
Europe followed by, Japan,
Australia and New Zealand.
“We feel that markets are
starting to understand the
benefits of HPP technology