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Company hails design breakthrough for industrial HPP system

By Rory Harrington , 27-May-2010
Last updated on 27-May-2010 at 13:11 GMT

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”, said Purroy.

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