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HPP | Pasteurization |
·Non-heating technology; ·High pressure ·New technology ·Pressure is transmitted instantly ·The pressure is the same at every point of the product ·Does not change the chemical composition of the food |
·Use heat to preserve food ·Comprehensive technology ·Slow conduction ·The temperature will change gradually ·The heat will form new compounds |
Product name | Form | Effective volume of hyperbaric chamber | Inner diameter of hyperbaric chamber | Max working pressure | Total installed power | High voltage source group | Control system | Boost time | Host equipment size | Equipment weight | Pressure compensation method | Pressure relief method | Security mechanism |
SFU600-338L | Elevated-horizontal; flat-floor | ≥300L | φ320mm×4200mm | 600MPa | Determined based on the number of high-pressure source groups | 6 groups | Automatic control | ≤5 minutes | 12000*4200*4000mm | 88T | Automatic pressure compensation | Automatic pressure relief | Smart Protection |