Hiperbaric HPP Equipment (High Pressure Processing)

Hiperbaric is a Spanish manufacturer of high pressure equipment headquartered in Burgos, active in high pressure processing (HPP) since 1999 and led by founder and CEO Andres Hernando. It helps food and beverage makers extend shelf life and ensure food safety without heat, so that juices, meat, seafood, dairy, guacamole and ready meals keep their fresh taste and nutrients.

Its HPP In-Pack machines treat products already sealed in flexible packaging with cold water at up to 6,000 bar, while HPP In-Bulk systems treat liquids before bottling. Five vessel sizes from 55 L to 525 L are offered, with modular intensifiers and turnkey automation for loading and unloading. The company also runs HPP Incubator pilot plants for product trials and shelf-life studies, an after-sales portal with 24/7 support and a network of HPP tolling processors; it also builds hydrogen compressors and HIP presses.

• HPP In-Pack: treats products already sealed in flexible packaging at up to 6,000 bar.
• HPP In-Bulk: processes large volumes of beverages before bottling.
• Vessel range: five vessel sizes from 55 L to 525 L for different production scales.
• Modular intensifiers: units can be added for productivity or isolated for maintenance while the machine keeps running.
• HPP Automation: turnkey loading, unloading, container handling and post-process drying peripherals.
• Support services: 24/7 after-sales with remote connection, an uptime portal and HPP Incubator pilot plants.

• Vietnamese juice and coconut water producers offering cold-pressed drinks with longer chilled shelf life.
• Seafood processors shucking oysters or lobster and pasteurising seafood without heat for export.
• Fruit exporters making avocado, mango or durian purees and ready-to-eat products for retail chains.

• Longer shelf life without heat: products keep fresh flavour, colour and nutrients while pathogens are inactivated.
• High reliability: the company reports equipment uptime of over 95% and own production of about 95% of spare parts.
• Scalable capacity: five vessel sizes and add-on intensifiers let output grow with demand.
• Lower launch risk: pilot plants and tolling partners allow trials before investing in a machine.

Demand for clean-label, minimally processed foods such as cold-pressed juice, ready meals and chilled seafood is pushing processors toward non-thermal preservation. Southeast Asian exporters of fruit, juice and seafood also need longer shelf life to reach distant markets without preservatives, which makes HPP relevant for the region.

Active in HPP since 1999, headquartered in Burgos, Spain, with offices in Miami, Mexico, Shanghai and a commercial office in Singapore. The company states it holds over 65% of the global HPP equipment market. It has received backing from Innvierte, an investment initiative of Spain's CDTI, and runs annual HPP Research Awards.