Operating Pressure
Maximum Load (Molybdenum / Graphite)
Op. Temperature (Molybdenum / Graphite)
Hot Zone Diameter
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Operating Pressure
Maximum Load (Molybdenum / Graphite)
Op. Temperature (Molybdenum / Graphite)
Hot Zone Diameter
The Hiperbaric 67 HIP unit is the largest unit in the Hot Isostatic Pressing (HIP ) range. With its 675 mm diameter and 1,800 mm height, this unit has been designed to cover large parts processed with HIP technology in a complete plug and play solution provided by Hiperbaric.
Designed for those companies determined to commit to a piece of technology that presents synergies with a large number of manufacturing processes in the most demanding sectors such as aerospace, oil & gas, medical implants, nuclear, defense, industry or automotive. The dimensions and performance of the Hiperbaric 67 HIP press make it suitable for installation in companies with average production capacities, which need to implement HIP technology in their production process, providing added value and reliability.
The versatile design of the Hiperbaric 67 HIP press allows it to work in a wide range of operating conditions, and even carry out combined heat treatment, saving time and maximizing the efficiency of the processes. It is also possible to incorporate the Fast Cooling and Fast Quenching options, necessary for the proper treatment of certain materials, or to improve their properties.
The Hiperbaric 67 HIP press is a competitive, reliable asset. Its versatility allows it to be synergistically combined with a wide variety of manufacturing techniques to develop cutting-edge materials and components.
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.