High Pressure Processing

HPP Plant

LONG SHELF LIFE WITHOUT PRESERVATIVES:

This is possible thanks to the implementation of the cold high-pressure hydrostatic pasteurisation plant, known as HPP.

Monti presents the high-pressure

sanitisation (HPP) plant

Our dedication to excellence in cod production goes far beyond culinary traditions.

Combining age-old wisdom in production practices with innovative soaking and pasteurisation technologies, Monti has succeeded in ensuring a product that can stand the test of time.

This is possible thanks to the implementation of the cold high-pressure hydrostatic pasteurisation plant, known as HPP.

HPP Plant: a state-of-the-art solution for a quality product

Extended Shelf Life

One of the most amazing features of our HPP process is its ability to significantly extend the shelf life of the ready-to-use product.

This means that you can enjoy our delicious cod without worrying about its freshness.

This extension of the storage period is made possible without the need to add artificial preservatives or compromise the delicate pH balance.

Health Insurance

HPP technology not only extends product life but also guarantees its healthiness.

Significantly reducing the number of bacterial loads present, HPP is able to inactivate potentially dangerous microorganisms such as listeria, salmonella and the anisakis parasite, all without jeopardising the organoleptic qualities of our product.

Step by Step: How HPP works

Entry into the Cylinder

The procedure starts with placing our product, already vacuum-packed and packaged, inside a cylinder of the machine.

Cold Water Stay

The cylinder, containing our precious cod, is immersed in water at a constant temperature of 3°C.
This chilling phase is essential for the success of the process.

Application of High Pressure

Next, the cylinder is subjected to an extraordinary pressure of 6,000 atmospheres for several minutes. This powerful high-pressure treatment is what makes the difference because it damages the cell wall of the microorganisms present, interrupting their intracellular reactions.

This way the micro-organisms remain inactive.

The end result is a product that is not only delicious but also safe, sustainable and with an extremely long shelf life.

With Monti, tradition meets innovation to create a product that can truly stand the test of time.

The first long-life fresh cod

Benefits of HPP Plant Treatment

  • Longer Product Life
  • No/Minor Use of Preservatives
  • No pH change
  • Ultra Low Temperature Treatment
  • Certain Sanitisation of Food
  • Higher Maintenance of Product Quality Standard over Time
  • Facilitation of Exports to Listeria Zero Tolerance Countries (Canada, Japan, USA.)
  • Reduction of Costs Generated by Returns on Supplies, Caused by Short Expiry Problems

NEWS