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Hiperbaric's range of HIP presses offers the market compact, versatile and efficient equipment without compromising safety or performance. It allows our customers to access highly demanding markets that require excellent mechanical properties of the components or materials.
Hiperbaric's HIP equipment is designed based on the principles of efficiency. Each product comes with excellent features and a competitive price. The presses are equipped with a coiled vessel, with technology that is guaranteed by more than 20 years of Hiperbaric's experience in the field of high pressure technology. In the agri-food sector, the company has installed more than 300 pieces of industrial equipment worldwide which incorporate this coiled vessel design.
Thanks to the winding vessel, our presses can perform heat treatments combined with the HIP process, thanks to our Fast Cooling technology. The leak before burst design ensures safe operation in the pressure vessel.
The national and international certificates of the HIP equipment are proof that the work carried out by Hiperbaric meets the most demanding quality standards.
Ideal unit for R&D purposes in both research centers or companies with a focus towards material development
Model with an intermediate capacity determined by its diameter of 300 millimeters
Designed for treatment companies and for covering production volumes out of modern AM components manufacturers
The pasteurizing effect of high pressure was recognized in the 19th century, when in 1899 Hite discovered the shelf life extension in milk using this process. However, it was not until the 1990s, that the first HPP products began to be marketed in Japan and Europe. In 2000, 10 years later, this technology became a recognized alternative to traditional food processing (thermal or chemical). The commercial success of this process was due to the design of equipment better adapted to industrial requirements, such as its horizontal layout and the growing demand by consumers for safe and more natural products.
From a legal point of view, high pressure processing technology is recognized by the main food authorities in the United States, Canada, Europe, Australia…
In the United States, the FDA (Food and Drug Administration) published a document in 2000 prepared by the IFT (Institute of Food Technologists) that endorsed HPP technology as an alternative to classic food preservation processes. Later, the USDA (US Department of Agriculture) published in 2003 the first document recognizing the efficacy of high pressures for the elimination of Listeria monocytogenes in a packaged meat product ready for consumption.
In Europe, the EC (European Commission) gave its first approval in 2001 for the marketing of HPP fruit products. In 2018, they published a document in which declared that “high pressure processing is a food transformation technology by which solid or liquid foods are subjected to high pressures to improve their safety and, in some cases, their quality and organoleptic characteristics”.
In Canada, Health Canada issued a statement in 2016 authorizing the marketing of HPP products without prior notification to the national health authority.
