HPB Hydraulic Press Butter

The Duyvis HPB Hydraulic Butter Press is the global industry standard for the efficient, safe, and sustainable extraction of cocoa butter. Its unique design, operation and materials deliver maximum output with minimum cycle times.

Operating at pressures of 850–1,010 bar, the HPB separates cocoa butter from cocoa liquor by forcing the liquor against a precision screen that allows liquid butter to pass through while retaining the cocoa solids.

The HPB’s reversed pot design mechanically prevents opening during the pressing cycle, eliminating the need for closing springs. Pressing forces are transferred directly between adjacent pots, ensuring exceptional operational safety – even in the unlikely event of a felt cord leak – while enabling higher pressing speeds and increased throughput. By replacing conventional spring based systems with fully hydraulic opening and closing, the HPB further enhances reliability, maximizes uptime, and reduces maintenance demands.

Patented thin cake technology precisely meters cocoa liquor into the press chamber, enhancing butter flow, reducing cycle times, and increasing cocoa butter yield. Combined with redesigned, highly stable press plates featuring double butter holes, the Duyvis HPB delivers maximum performance.

With a strong focus on ergonomics, the HPB provides unobstructed access through a 20 degree press angle and the elimination of front beams, opening rods, springs, and steam hoses. From a food safety perspective, smooth surface finishes prevent fiber adhesion during cleaning, enabling faster and more hygienic cleaning, reduced downtime, and enhanced food safety.

All of these features combine to make the Duyvis HPB the benchmark in cocoa butter pressing, delivering superior performance, safety, and hygiene at the lowest total cost of ownership.
 

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