Avure Technologies’ new horizontal High Pressure Processing (HPP) system makes advanced food safety technology more affordable for small and mid-range processors.
It also enables them to respond to growing consumer preferences for fresher, preservative-free, and reduced-sodium foods.
HPP is the post-packaging lethality treatment that inactivates foodborne pathogens and spoilage organisms in products as diverse as RTE meats, soups, wet salads, fruit smoothies, and seafood. The new QFP 100-Liter 600 is the next step in the evolution of the Avure HPP family.
The smaller-footprint 100-Liter HPP system is a perfect match for small/medium-volume or seasonal processors that want to add this important layer of food safety protection, extend the shelf-life of their products, forego the use of preservatives, or develop new food applications.
With a sub-$1 million price tag that parallels its smaller footprint, Avure’s new 100-Liter system brings the multiple benefits of HPP technology to a much broader swath of processors. The lower cost of entry comes with no sacrifice in throughput. “The 100-Liter is designed to generate the highest throughput possible at that size,” says Pat Adams, Avure’s President and CEO.
The 12.1in -diameter vessel, into which product is loaded, affords maximum efficiency, accommodating various shaped packages, including bottles and cups. Production rates are an impressive 28,000lbs over a 20-hour workday.
