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Procesado para la conservación de alimentos


Busy days at Anuga Foodtec

Hiperbaric estimates a turnover of €25m in sales only of its new High Pressure machine, and overcome the global turnover of €50m this year.

Hiperbaric, S.A. launched with success its new High Pressure Processing (HPP) model at the last Anuga Foodtec in Cologne, the biggest and most productive in the world. As a result of a hard investment in R+D, it is fast becoming the best seller of the company from Burgos (Spain), which expects to overpass € 50m turnover this year.

“Overall, Anuga Foodtec has been a great event for us. We received over 200 qualified visitors to our stand. Usually a good show for us bring about 35-40 qualified visits per day. This year in Cologne demonstrates that the interest in the High Pressure Technology is still growing strong, because we have had more than 50 visits per day”, says Francisco Purroy, Technical Sales Director for Europe and Asia.

The new launched industrial model, Hiperbaric 525, captured much of this attention. At its stand, Hiperbaric showed this machine, more than 18m long, with a vessel of 525 liter capacity and a productivity of 3,000kg or liters of packed product per hour, in its integrated configuration, which reduces the footprint and increases reliability and maintainability.

Andrés Hernando, Hiperbaric CEO, remarked “Our main market is still North America, but Europe and the rest of the World also began to seek HPP equipment, to request these increasingly more productive and cost efficient units.”

“The next important date in the Hiperbaric schedule, of course, the Bta” he said. (Barcelona, 21-24 April).

Presentation in Cologne of the largest HPP equipment in the World
Presentation in Cologne of the largest HPP equipment in the World

The High Pressure Technology is a post-packaging lethality intervention on the microbes that does not involve any thermal process. It is respectful with the ingredients in the food and the environment, and allows brand protection, food safety and shelf life extension of refrigerated natural products.

11 September, 2016

I am working on product Development. need to know more about the equipment.

a) Shelf life guaranteed in Ambient storage after pasteurization
b) Shelf life guaranteed in Chilled storage and transportation
c) Max Capacity per day
d) Cost of the machinery
e) Ordering time


20 September, 2016

Dear Sanjay,

Sorry for the delay on getting back to you and thank you for your interest in HPP. About your questions:

a) All HPP products must be kept refrigerated (0 – 8ºC) as some enzymes may be still active after HPP
b) If you could tell me more about your product, I could tell you an estimated shelf life for this kind of products but keep in mind that recipes, varieties of vegetable ingredients and many other factors affect to this estimation
c)Depending on the equipment, operative pressure and time and packaging of the product (shape and volume), in the case of the Hiperbaric 525, if we use vacuum bags, we can achieve a productivity of around 3,5-3,8 tons per hour
d) If you could send an email to with more information about the project, I´ll be glad to send you a quotation for desired equipment
e) It depends on the model since all machines are built on demand, currently delivery time ranges from 2 to 5 months

If you can reach us at we will be glad to answer any futher questions


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