03/01/2018
HPP stands for High Pressure Processing, by using cold water and extreme pressure, we are able to kill all the harmful bacteria’s, yeasts, moulds and viruses in our foods. The process briefly consists of placing finished packed product (that has been prepared by our customers in their own factories) and loading it into cylindrical baskets (or canisters) which are then automatically moved into the high pressure chamber. Next low pressure water is added to the chamber to evacuate all the air from the chamber, once the air has gone the chamber is then pressurised up to a possible level of 87,000psi using the water as a transfer medium, the pressurised water will treat all sides of the product simultaneously. The desired level of pressure is maintained for the required duration which varied depending on the product; but is usually in the region of 2-4 minutes; both pressure and hold times are established after test samples have been evaluated and certified by a credible Food Lab. Please contact us for more information...http://www.hpptolling.com/contact
