The equipment used for hydrostatic food treatment is in two categories. In batch mode, pre-packaged products are placed into a pressure vessel and pressurized. The loading process can be automated to speed handling. Batch processing limits the producer to pressure compatible containers with at least one elastic interface.
Batch processing can accommodate both liquid and solid product.
The food is separated from the pressure sources by a floating piston. Special ultrahigh-pressure valves allow the rapid filling and emptying of the vessel. The in-line approach alternates between unloading, filling, pressurizing, holding, and depressurizing sequences, comparable to the distinctive cycles for of an internal combustion engine. By using multiple isolators, a semi-continuous process can be attained. The in-line approach typically needs the use of clean or aseptic filling if the product is not refrigerated.