High-tech high pressure processing machine for sale China supplier with CE certificate

scope of supply of HPP machine

High Pressure Processing WAVE including the following:

High pressure processing vessel

Yoke, made of high quality steel layers.

Resistance corrosion steel plugs

Support beds.

Hydraulic power plant and opening /closure mechanisms of the vessels

1 intensifier built in

2 pressure transducers with check pressure reading system.

High pressure pipes in stainless steel for intensifiers – vessel connection

Water filter (Local drink water).

Computer for operation in automatic and manual mode.

SCADA system for controlling and recording of data

Control cabinet

Instructions Manual

Installation and Commissioning

Training

Main Spare parts of  HPP machine

Electromagnetic reversing valves 5 sets

Electromagnetic valves 5 sets

Single direction valves 20 sets

Relief pressure valves 10 sets

Intensifier pressure seal components 10 sets

Chamber plug seal components 20sets

Basic introduction of high pressure technology                           

1 Brief introduction of high-pressure food processing High Pressure Processing technology is a new kind of food Processing technology, the development of food Processing mainly centered in the 1980s, High Pressure Processing technology, also called High hydrostatic Pressure Processing or Ultra High-Pressure Processing.with its unique Processing method and effect, this tecnology is known as the second largest food sterilization technology except high-temperature sterilization.

The conventional high-pressure processing technology processed the food individually with putting the food under the liquid pressure ( above 400 MPa)or combining heat to process. After this procesing, the microorganism of the food inactivated or the characteristics of food change. Only this kind of food can satisfy the customer. The technology can be used for processing all kinds of liquid and solid food, especially for hot sensitive food and high acid food (spores can hardly get alive).Through the high pressure (without any heating), it can form various protein gel and can increase vicidity of food. Compared with heat treatment the high pressure has less influence on small molecules of food. such as flavor compounds, vitamin and the pigment. 400 MPa pressure can make the most plant bacteria inactivate (except spores ), and can keep the food good and natural taste, prolong the period of food preservation. High pressure processing food technology called HPP technology abroad ,which has won FDA certificate in the United States . Foreign survey results show that nmor than 83% of consumer recognition and affirmation the HPP technology and 71% consumer would like pay more for the technology.The features for high pressure processing product are as below:

* Pressure transmission is instantaneous and uniform

* Safety

* Shelf Life

* Quality (Taste /Nutrition)

* Labor Saving and Saves Preparation Time

* Convenience and Minimal Processing

* Fewer Additiv

* Fresher Under Pressure

Ultra high pressure food processing technology is a revolution for food processing industry ,which is listed as "seven big technology hot spots" currently and "one of the ten cutting-edge technology” in the 21st century. Ultra high pressure treatment can prevent microbial pollution of food, extendedthe time for food preservation ,and the time for food taste delicious. Ultra high pressure treatment doesn't make the food color, aroma, taste, and other physical properties change, won't produce peculiar smell,food still keep original fresh flavor and nutrition after pressure processing. Don't need to add chemicals in food, also avoid the negative effect to human body by residual chemical reagents stayed in food,,tus ensure the safety of the food.

Ultra high pressure food processing technology faces many opportunities for development, foreign called it“New Science,New Markets,New Needs,New Laws,New Technology,New Business,New Opportunities,A Bright Future, HPP is now a commercial reality, This creates further opportunities for additional products, markets, equipment, science, business ”.

2 Ultra high pressure food processing technology characteristics and advantages.

The pressure technology for food processing has its unique characteristic ,which is it won't make food the temperature rise, but just not in the role of a single, basic covalent bond was not damaged, so food the original color, aroma, taste and nutrients have little influence. In the food processing process, because of the existence its own enzyme, fresh food or fermented food produce discoloration stale metamorphic which make its quality is a great influence.These enzymes are food quality enzymes such as catalase, polyphenol oxidase, pectin a matrix enzyme, fat oxidase, cellulose enzyme, through the ultrahigh pressure treatment can be activated or inactiated these enzymes, which is helpful for the quality of the food. Ultra high pressure treatment can prevent microbial on food pollution, prolong food preservation of time, extend taste delicious food of time.

Compared with traditional heating food,the the advantage for the pressure technology are as below:

(1) Ultra high pressure treatment won't make food the temperature rise, but just not in the role of a single, basic covalent bond was not damaged, so food the original color, aroma, taste and nutrients have little influence.

For example, a strawberry sauce after high pressure can retain 95% of the amino acids, taste and flavor are better than the jam with heating apparently;(2) After Ultra high pressure processing, protein and starch gelatinization degeneration of the state is different from heat treatment. so as to achieve a new property of food;(3) Ultra high pressure treatment is radiation sterilization so can keep the food original flavor. This kind of food can be edible after simple heat consumption,then can expand the semi-finished products food market;(4) Ultra high pressure treatment is equal compression processthrough liquid medium in a short time, thus make food sterilization and low power consumption than heating.For example in Japan, the test suntory co. use this technology , nearly 99.99% colibacillus in the beer liquid was killed after high-pressure treatment.

Compared with Chemical processing food (i.e., add preservatives,the the advantage for the pressure technology are :(1)Don't need to add chemicals in food, overcome the adverse effect to human body which was generated by the chemical reagent and microbial cells material. also avoid the negative effect to human body caused by chemical reagents residual in the food, ensure the safety of the food.(2)if chemical reagents used frequently,will make them resistant bacteria, sterilization effect abated, and high pressure sterilization is one-time sterilization, has obvious effects on bacteria.(3) The condition for Ultra high pressure sterilization easy control, external environment less effect,but chemical reagents sterilization is susceptible to moisture content, temperature, pH value, organic environment influence, the effect change to a larger extent;(4) super high pressuer sterilization can keep the food natural flavor better, even improve conformation of macromolecule substance of the food , Such as act on meat and aquatic products can improve the flavor of meat tender degrees and taste;act on Raw milk,it is useful for cheese’s mature and ultimate flavor. But chemical reagents don’t have the effect.

US                                                                        

Our factory have been engaged in the military gun tube autofrettage technology more than 15 years in the past, the gun tube autofrettage's pressure can reach 960MPa and the new material Hydrostatic extrusion technology( Hydraulic extrusion technology), its pressure can reach maxmum 2000MPa. So I have accumulated a lot of pressure processing design technology experiences. We started to design, manufacture and markets high pressure equipment for food processing since 2000 years. we are apply oneself to open and innovate our Fresher Technology HPP, we are the China leader in high pressure processing equipment technology and high pressure metal parts. We have a team of professionals in food high pressure processing technology, research and development, technical and customer service, engineering, sales, and marketing. Our mission, very simply, is to help the food industry provide safe, high-quality, innovative food products. Our High Pressure Processing (HPP) product line includes small lab presses for testing and large commercial-scale systems with pressure vessel capacities from 3 liters up to nearly 800 liters for college, institute and food factory. Usable with water medium maximum standard operating pressure at 87,000 psi (600 MPa). Our vessel double heat-shrink sleeve and autofrettage technology assures the maximum in pressure vessel safety at lower weights, thus reducing facility and low costs. Up to now , we have already designed and manufactured different spec HPP machine more than 200 sets for customer.

we can supply and provide HPP machine specification as follows:

1,experimental spec and main parameters:

HPP600MPa/3-15L-- IDØ120mm--180mm / Vertical or Horizontal Frame (No screw)

2,the pilot production spec and main parameters:

HPP600MPa/30-100L-- IDØ160mm--300mm/ Vertical or Horizontal Frame(No screw)

3,the production spec: Horizontal Frame/ IDØ200mm--400mm (No screw)/ :

the single (Mono) vessel spec: HPP600MPa/100-500L;

the parallel 2 (Duo) vessel spec:HPP600MPa/2×50L—2×400L

the parallel 4 (Quattro) vessel spec:HPP600MPa/4×100L—4×300L;

At present, we have already obtained Europe “CE”and "PED"certificate and American “ASME-U3” certificate. It is very important for us to develop international HPP machine market and to promote our brand image. moreover, our different spec HPP machines has already exported to Korea, Malaysia, Japan, Australia,Thailand, Mexico, Japan, American, Taiwan atc.

if you have any more good suggestion, please send me mail , I welcome you to visit our factory when you are at a convenient time

Flow chart of HPP machine                                                   

Workshop                                                                  

Processed food