This Spanish company stands out in the design, development, manufacture and sale of high pressure equipment used in the food industry, employing innovative techniques such as Hyperbaric Pasteurization.

NC HYPERBARIC has managed to become the European leader in the manufacture of high pressure equipment for the food industry, thanks to continuous investment in R&D.

Patented design and production systems make the company’s products highly durable and reliable, and allow them to be easily integrated into the chain of production. This helps the company maintain its leadership position in the production of high pressure equipment for food processing.

The technique of high pressure or Hyperbaric Pasteurization (High Pressure Processing-HPP) began to be researched in the 1990s, but has only begun to be industrially implemented in recent years. This method takes place after the processed food has already been placed in airtight, flexible and waterproof containers, and consists of submitting the containers to a high degree of water pressure (between 4,000 and 6,000 bars) for several minutes. Pressurization of food products at an ambient or chilled temperature above 4,000 bars inactivates the vegetative micro-organisms (bacteria, yeast and moulds) that are present, while keeping the food’s organoleptic, sensorial and nutritional properties, and maintaining the original freshness throughout shelf life.