JBT Ultra High Pressure Processing Equipment (HPP) AVURE Series
Inactivate bacteria present in manufactured food!
HPP is a device that inactivates bacteria (such as Listeria, Salmonella, and E. coli) present in manufactured food by applying a high level of hydrostatic pressure for a certain period of time without adding high-temperature heat, thereby extending freshness. Even the smallest model, the 'AV-10', can apply pressure up to 6,000 atmospheres and has an annual production capacity of 4.5 million kilograms. 【Features】 ■ A high-pressure processing device with a proven track record and experience of 60 years ■ The vessel has high strength, making it safer and more durable ■ Capable of applying pressure up to 6,000 atmospheres ■ An annual production capacity of over 4.5 million kilograms *For more details, please refer to the PDF materials or feel free to contact us. *An English version of the catalog is available for download.
basic information
【Benefits of HPP】 ■ Low sterilization, control of microorganisms, and the ability to extend shelf life ■ Suitable for organic products without the addition of additives ■ Can be introduced as a new technology for improving existing products and developing new ones * For more details, please refer to the PDF materials or feel free to contact us. * You can download the English version of the catalog.
Price range
Delivery Time
Applications/Examples of results
【Examples of Shelf Life (Shelf Life After HPP Treatment)】 ■ Fruit-based beverages: 120 ■ Cooked foods: 90-120+ ■ Salad dressings: 120-180 ■ Baby food: 90-120 *For more details, please refer to the PDF document or feel free to contact us. *You can download the English version of the catalog.
