Avure food press
Avure Food Presses and Fresher Under Pressure ® technology unleashes the power of High Pressure Processing (HPP), using water pressure to make food safer, to last longer and to taste better.
Fresher Under Pressure systems destroy many food-borne pathogens, so foods are safer. Other organisms that cause foods to spoil can't take the pressure either, so many foods will stay fresher, longer. Because HPP doesn't expose foods to the potentially damaging effects of high temperatures, foods retain more of their fresh taste, texture, color and nutrients.
During HPP, foods experience even greater pressure, up to 600Mpa(87,000 psi). This high pressure can kill microorganisms by interrupting their cellular functions. They can't take the pressure!
Even better, HPP works without the use of heat that can damage the taste,
texture, and nutritional value of the food.
Since many spoilage organisms are destroyed, too, refrigerated foods will
actually stay fresher longer, which is good news for food processors, retailers,
distributors and consumers.
Fresher Under Pressure High-Pressure Processing Systems
Avure's Fresher Under Pressure product lines combine over 50 years of technical excellence in ultrahigh-pressure hydrostatic pressure systems with 25 years in high-pressure processing technology.
We have facilities worldwide and a team of professionals in sales and marketing, technical and customer service, engineering, food technology and research & development. Our mission, very simply, is to help the food industry provide safe, high-quality, innovative food products.