By processing foods at extremely high water pressure (up to 6,000 bar / 87,000 psi – more than the deepest ocean), Avure HPP machines neutralize listeria, salmonella, E. coli and other deadly bacteria.
Unlike thermal, chemical and other high-heat treatments, HPP runs cold. It doesn’t alter food taste, texture or quality, or require loads of chemicals to stay “fresh.” Even better, it can extend shelf life up to two or three times longer than traditional preservation methods.
You’ll find foods processed by Avure HPP systems in every corner of the world. From guacamole to organic fruit juice, BBQ brisket and tabouli, Avure’s HPP makes them better.