Pasteurisation

High-Pressure Processing (HPP) is a cold pasteurisation technique used by Hiperbaric, by which a product, already sealed in its final package, is introduced into a vessel and subjected to a high level of isostatic pressure, transmitted by water (43,500 -87,000psi.) Pressures above 58,000psi, at ambient temperature, inactivate bacteria, virus, yeasts, moulds and parasites present in food, thus extending the product shelf-life and more importantly guaranteeing food safety.

Hoegger’s continuous operating pasteuriser ensures the desired quality during production of packaged food, with a safe and long shelf-life and a high degree of cost efficiency. Their ECOPAST systems are well suited for pasteurising, cooking and the sous-vide cooking method, as well as cooling in the most varied packaging options.