Hiperbaric is the world's leading manufacturer of High Pressure Processing (HPP) equipment for the food industry.
Created in 1999, Hiperbaric has been involved in the design, technology, production and commercialisation of HPP equipment. Since it installed its first equipment abroad in Italy (2003) and entered the American market (2004), it has commercialised more than 280 HPP machines in more than 40 countries all over the world.
With more than 20 years of experience, the company is known as the referent in the market. Its corporate culture is based on its innovation together with firm and strong values: reliability, customer support and team work. It allocates more than 10% of its annual result and more than 20% of its employees to R&D efforts.
Hiperbaric's facilities make more than 30,000 sqm. Its headquarters are located in Burgos, industrial hub in the North of Spain. All the activities related with the design and manufacturing of the HPP equipment are carried out there. It also counts with a delegation in Miami (USA) and commercial representation in Mexico and Singapur and technical staff in Australia. This way it can guarantee an efficient, immediate and global service to its clients.
Hiperbaric is proud to have a team of enthusiastic, committed and talented people. With a young average age and 10 different nationalities sharing a common project, Hiperbaric team currently consists of more than 130 people. Technicians, engineers and doctors offer a customised attention and a 24/7 aftersales service every day of the year. From the design and manufacturing to the validation of products in its pilot plants and an optimised aftersales service, Hiperbaric offers the most complete HPP solutions and services.
High Pressure Processing (HPP) to date is the fastest growing non-thermal processing technology. It allows products to achieve a longer shelf life in refrigeration without needing preservatives while maintaining the best sensorial and nutritional quality of the fresh product. This technology is a cold preservation technique which consists of subjecting food to a high level of hydrostatic pressure (transmitted by water) up to 600 MPa / 87,000 psi from a few seconds to a few minutes. Pressure is transmitted uniformly and instantaneously all along the product, achieving a similar result as pasteurisation, but with no usage of heat.