HPP is not a drop-in fix. It works reliably when five things are sorted first. This page exists so you can work out, honestly, where your own product stands before any conversation about capacity starts.
Has the formulation actually been challenge-tested against the pathogens relevant to your category? HPP is very effective, but it is not a substitute for knowing what you are trying to control before you start.
A real shelf life claim comes from testing the product under HPP conditions, not from assuming a fixed multiple on top of your existing chilled shelf life. Every product behaves differently under pressure.
Pressure passes straight through the pack to reach the product, so the pack has to survive that pressure intact. Not every packaging format is HPP compatible, and finding that out at the point of processing is the expensive way to learn it.
Product has to arrive at the processing site on time, at the correct temperature, and correctly packaged. Get any one of those wrong and the food safety case weakens, whatever the machine itself is capable of.
Food safety and labelling requirements specific to your category, and to any export market you are targeting, need to be worked through before processing starts, not discovered afterwards.
Pure Food Tech does not have decades of tolling history to lean on yet. What it does have is Andrew Williams's 25 years in the food and hospitality industry, and direct relationships across the manufacturers, packaging specialists and processors who deal with exactly these five problems every day.
If you read the five points above and most of them are unresolved, that is normal, and it is the actual starting point for a conversation, not a reason to wait until they are all fixed. If you read them and you already have answers, the conversation moves a lot faster.