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Article | December 2, 2013
Avure: High pressure processing (HPP) system
An ultra-high pressure post-packaging lethality treatment, the 525L High Pressure Processing System from Avure uses 8,135 pounds of high pressure processing per hour – instead of heat – to inactivate foodborne pathogens and spoilage organisms in products as diverse as: ready-to-eat whole muscle and sliced meats; ground beef and poultry; seafood; fresh-cut fruits and juices; deli salads, condiments, and dips; soups, salsas, and sauces; raw pet food; and pharmaceuticals.
Said to be the largest-volume high pressure processing (HPP) system available, the QFP 525L-600 (525 liters), is a non-thermal, all-natural pasteurization process that helps enhance safety, extend shelf life, enable innovation, and improve the nutritional value of food.
The 525L’s filling and pressurizing efficiencies achieve 10 cycles/hr. with a 3-min. hold time. An 18.5-in. vessel diameter accommodates larger-size packages, and the high-pressure processing area is smaller than the next-largest Avure model, the 350L. The 525L’s streamlined installation protocols shorten time to production.
For enhanced safety, key machine systems are individually alarmed, while a sole plate with pre-located bolt-down points secures the frame support structure for further stability and reliability. Redesigned component configurations reduce spare parts wear while providing quick technician access and dramatically reducing the time required to replace worn parts.
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