High-pressure pasteurization and homogenization

High-pressure pasteurization (HPP process) dramatically reduces the thermal load of food and leaves valuable ingredients such as vitamins and natural colours and aromas unchanged. In contrast to traditional high-pressure processes in which pressure is transferred via a transfer liquid (frequently water) and a plastic vessel onto the food, Hammelmann technology enables the direct compression of liquid food products. This enables high production volumes to be pasteurised at a low cost. Furthermore, the texture of the food product can be specifically influenced which enables the creation of new products with changed product features.

HAMPRO^® food process pump

The high-pressure pump has a liquid part developed specifically for use in the food industry and which essentially builds on the well-known Hammelmann high-pressure technology. All fluid-touching components are FDA-certified and authorised for food processing. high-pressure seal is created through the patented Hammelmann sealing system with metallic sealing bushing and tungsten carbide pistons which minimises the risk of food contamination through seal abrasion.