HPP ClinicalProcessing Center
What kind of company is DPC Fresh?
In Byeollyang-myeon, Suncheon, Jeollanam-do, on a site facing Yeoja Bay and Suncheon Bay, we run a processing center built around an HPP chamber. We receive 19 seafood species in total — 13 bivalves and 6 crustaceans — from the producing regions, apply non-thermal shucking and pasteurization, and return them to you.
We do not compete with a brand of our own. Our only job is to see that the product of the person who entrusted us with the raw material goes out in the best condition it can.
| Item | Detail |
|---|---|
| Company name | DPC Fresh |
| Founded | 「YYYY.MM — enter founding date」 |
| Representative | 「enter representative's name」 |
| Location | 390 Ilchul-gil, Byeollyang-myeon, Suncheon-si, Jeollanam-do, Republic of Korea |
| Business | HPP non-thermal contract processing of seafood (shucking · pasteurization)See more |
| Main equipment | An automated processing line built around a 525 L HPP chamberSee more |
| Products handled | 13 bivalves · 6 crustaceans (19 species in total)See more |
| Core technology | 600 MPa high pressure non-thermal pasteurization · shuckingSee more |
| Executives and employees | 「00 — enter headcount」 |
| Business Registration No. | 「000-00-00000 — enter」 |
| Contact | 061-743-0390dpc@dpcfresh.com |
Processing center in Byeollyang-myeon, Suncheon, Jeollanam-do
A message from our CEO
Boiling is the easy way. Why we chose not to boil is the whole of what we are.
In seafood processing the fastest route is to boil. The shell opens and the microbes die. In exchange the meat shrinks, the aroma escapes, and a good part of what the raw material originally held is gone.
We took the opposite route. Water pressure opens the shell instead of heat, and pressure, not heat, controls pathogenic microorganisms. The equipment is expensive and the process is demanding, but the raw material you entrust to us leaves exactly as it arrived.
We cannot slow the rate at which hands are disappearing from the producing regions. What we can do is keep one very precise plant standing here, so that the raw material still coming in is paid what it is worth. Our doors are open to you at any time.
Representative Director, DPC Fresh
「enter representative's name」
World-class HPP infrastructure
All equipment is managed strictly from intake to dispatch under HACCP principles.
HPP production center
HACCP-based controls across the whole process and a hygiene-zoned layout shut out contamination from outside at the source. Every entrance is fitted with an air shower and an automatic disinfection system.
525 L HPP chamber
Pressure range
200–600 MPa
Compression rate
2.2–2.4 MPa/s
Depressurization
≤ 4 s
Batch throughput
40 kg
Precision chilled chain
−2 to 4°C
Precise temperature control at −2 to 4°C from intake to dispatch. Continuous monitoring with no break in the cold chain guarantees peak freshness.
98.5% full-stack automation
Unmanned forklifts and an AGV system give real-time inventory control and optimal movement paths. Human intervention is minimized from loading to dispatch, holding cross-contamination risk close to 0%.
Operating metrics
- High pressure600MPa
- Shucking success99.9%
- 40 kg batch120s
- Daily capacity2t
- HPP production centerIn operation
- Fully automated process — minimizes cross-contamination risk98.5%
- Chilled control range−2 to 4°C
- Products handled19 seafood species
- Raw shucked meat, shellfish — chilled21 days
- Reduced-salt jeotgal concept target — chilled90–120 days
What this facility does
Non-thermal pasteurization
We apply 600 MPa to the sealed finished product to control harmful microorganisms and halt maturation. No heat is used, so texture and aroma survive.
Longer chilled shelf life
We add days to chilled distribution without preservatives, creating freshness that withstands nationwide delivery and export logistics.
Raw material prep · shucking
Non-thermal shucking of raw material such as oysters and abalone lets the shellfish go into jeotgal raw, with no pre-cooking by boiling.
Contract production · quality control
We produce in-house from prototype to volume runs on a hygiene-controlled line, and keep sanitation and temperature records for every lot.
What do we prove it with?
We manage in 4 stages from intake to dispatch under HACCP principles. Only certificates that have actually been issued are listed; items still under assessment are shown with their status.
Certification status
HACCP
Hazard analysis and critical control
A system that analyzes and controls potential hazards in advance. Our certification application has been filed and is under assessment. Throughout the assessment period, hygiene control continues unchanged under our in-house standards.
Certification application under assessment
See the status notice
Research · technical basis
The items below are not certifications. They are public research results that our processing conditions are built on.
KIMST Korea Institute of Marine Science & Technology Promotion
We built their findings on optimal HPP conditions for Korean-grown Pacific oysters (220 MPa · 3 min) into our process.
CCFI Canadian Centre for Fisheries Innovation
We applied their work on optimizing HPP treatment of snow crab to the design of our recipes for crustaceans.
4-stage quality control based on HACCP
A 4-stage inspection system runs from intake to dispatch, and the 4 critical control points (CCP) are recorded batch by batch.
- 01
Intake inspection
For every lot, we verify designated-harvest-area documentation, shellfish-toxin and heavy-metal test reports, product temperature at or below 10°C, and sensory and freshness criteria.
- 02
In-process CCP control
Pressure, hold time and product temperature are recorded automatically for each batch, and any lot that falls outside the critical limits is isolated immediately.
- 03
Final inspection
Only product that passes microbiological testing, metal and foreign matter detection, weight deviation and sensory evaluation moves on to the packing line.
- 04
Inspection · dispatch
After pre-chilling we check the vehicle temperature and dispatch under the cold chain with the test report for the lot enclosed.
4 critical control points (CCP)
Across the whole process, only the points where a hazard is actually controlled are designated as CCPs; each of the remaining steps is kept as a control point (CP).
| Point | Control item | Critical limit |
|---|---|---|
| CCP-1 Intake inspection | Origin certificate · product temperature | Designated harvest area certificate required · 10°C or below |
| CCP-2 High pressure processing | Pressure · hold time | Recipe conditions ±5% · automatic record per batch |
| CCP-3 Metal · foreign matter detection | Every unit passes the metal detector | Rejected on detection at Fe ø2.0 · SUS ø3.0 |
| CCP-4 Chilled storage · dispatch | Storage · vehicle temperature | Continuous record at −2.0 to 4.0 °C |
Microbiological test items
We test the items below for every lot, and if even one falls outside the standard the lot is not shipped.
Vibrio
V. parahaemolyticus · V. vulnificus — not detected
Listeria
L. monocytogenes — not detected
Norovirus
GI · GII — not detected
Coliforms
Coliforms · E. coli — negative
Test report issuance
We issue test reports from officially designated testing and inspection bodies for each lot and enclose them with delivery. On a buyer's request we also provide English-language reports and a certificate of origin.
Where we have been
Milestones from installing the equipment and establishing the process.
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Recent news
See all news2026.08.14
September 2026 operating schedule — oyster · blood cockle first
Here is the contract processing schedule for September. Chamber time goes first to oyster and blood cockle, the peak-season raw materials, and new contract inquiries are scheduled in the order they arrive.
2026.08.11
Chuseok holiday intake and dispatch schedule
Here are the intake, dispatch and inquiry schedules for the Chuseok holiday period. Volumes concentrate in the week before the holiday, so please arrange your intake schedule with us in advance.
2026.08.05
HACCP certification application filed — assessment in progress
Our HACCP certification application has been filed and is currently under assessment. The certification has not been issued yet, and we will announce the outcome on this page as soon as it is settled.
The heart of south-coast fisheries
Byeollyang-myeon in Suncheon sits on a shore that faces Yeoja Bay and Suncheon Bay directly. Beolgyo blood cockles (70% of the national total), Tongyeong oysters (80%), Wando abalone (73%) — from the geographic center of the south coast's key producing regions, we secure optimal efficiency from raw material supply through processing and export.
Direct supply from the origin
20 minutes to the Beolgyo blood cockle producing region, 25 minutes to Yeosu, 2 hours to Tongyeong, 2 hours to Wando. From a transport hub where 3 major expressways cross (Namhae, Honam, Suncheon–Wanju), we take in raw material from every south-coast producing region the same day.
Export logistics via Gwangyang Port
30 minutes to Gwangyang Port, Korea's 2nd-largest port. A dedicated frozen (reefer) container yard and a cold chain logistics center are in place, so HPP products can be exported directly to Japan and Southeast Asia with their freshness intact.
At the center of a region producing 60% of Korea's seafood
Jeollanam-do accounts for 60% of national seafood production volume (2.13 million tons) and 40% of production value. It is backed by incentives from the Gwangyang Bay Area Free Economic Zone (GFEZ) and a KRW 682.2 billion investment in the Smart Green Industrial Complex.
How to find us
This is a processing facility, so it is not open at all times. Arrange a date with us in advance and we will show you the entire process.
Address
390 Ilchul-gil, Byeollyang-myeon, Suncheon-si, Jeollanam-do, Republic of Korea
Open in a map app
By car
Beolgyo 20 min · Yeosu 25 min · Gwangyang Port 30 min · Tongyeong 2 hours · Wando 2 hours.
By public transport
「enter nearest station · bus routes · travel time」
Before you visit
The route passes through production areas, so visits run by prior booking. Please apply at least 3 business days before your preferred date.
Seeing it yourself is faster
Tell us the type and volume of your raw material and we will calculate the processing conditions and expected yield first.