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   * What is
     
     * * * High Pressure renewable hydrogen
     
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     * * * Applications of hydrogen compression
     
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           open up new lines of R&D
           
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     * * * Compression equipment H2
     
     * * * Design and development of high-pressure hydrogen compressors, ranging
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Home Hydrogen Compression Equipment



EQUIPMENT


HYDROGREN COMPRESSOR GROUP: MODULAR, SCALABLE AND EFFICIENT

Hiperbaric's hydrogen compression technology is made up of a range of compressor
units that offer a complete Plug & Play solution to safely, efficiently and
reliably dispense compressed H2 at high pressures.

This compressor equipment is adaptable to any level of production and demand,
and to different suction and discharge pressures.

Hiperbaric compression technology solutions are designed with high quality,
strong and reliable components, using only materials with robust properties for
maximum strength and safety.



> Hydrogen compression is carried out with an inlet pressure range from 20 bar
> to an outlet pressure of up to 500 or 950 bar.

DOWNLOAD H2 COMPRESSOR GROUP FLYER >


DISCOVER OUR RANGE OF COMPRESSOR GROUPS


HIPERBARIC 1KS 50

H2 Compressor Group generating pressures of up to 500 bar

LEARN MORE >


HIPERBARIC 1KS 95

H2 Compressor Group generating pressures of up to 950 bar

LEARN MORE >


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The pasteurizing effect of high pressure was recognized in the 19th century,
when in 1899 Hite discovered the shelf life extension in milk using this
process. However, it was not until the 1990s, that the first HPP products began
to be marketed in Japan and Europe. In 2000, 10 years later, this technology
became a recognized alternative to traditional food processing (thermal or
chemical). The commercial success of this process was due to the design of
equipment better adapted to industrial requirements, such as its horizontal
layout and the growing demand by consumers for safe and more natural products.

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From a legal point of view, high pressure processing technology is recognized by
the main food authorities in the United States, Canada, Europe, Australia…

In the United States, the FDA (Food and Drug Administration) published a
document in 2000 prepared by the IFT (Institute of Food Technologists) that
endorsed HPP technology as an alternative to classic food preservation
processes. Later, the USDA (US Department of Agriculture) published in 2003 the
first document recognizing the efficacy of high pressures for the elimination of
Listeria monocytogenes in a packaged meat product ready for consumption.

In Europe, the EC (European Commission) gave its first approval in 2001 for the
marketing of HPP fruit products. In 2018, they published a document in which
declared that “high pressure processing is a food transformation technology by
which solid or liquid foods are subjected to high pressures to improve their
safety and, in some cases, their quality and organoleptic characteristics”.

In Canada, Health Canada issued a statement in 2016 authorizing the marketing of
HPP products without prior notification to the national health authority.

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