Vacuum Cooling = Vacuum Baking

Vacuum cooling of bread brings much more than just fast cooling for Bread & Bakery applications, it will take over a part of your baking process. Up to 1/3 of your baking time will be transferred from the oven to the vacuum cooler, where your product will continue to bake, while cooling down at the same time!During the cooling process the pressure in the chamber is reduced continuously, thus reducing the boiling point of water and forcing the water in the bread to cook. The boiling energy (=heat) is taken from the bread; as an effect, the bread gets colder. As you continue to cook the water, the gelatinization process continues in the vacuum cooler!

With vacuum cooling it is possible to reduce your baking time by up to 35%. As an effect, you can produce up to 40% more bread with your same amount of ovens! It sounds like magic, but a trial at our experience center will quickly show you how much faster your products can be baked.

As you will transfer the last phase of your baking process to the vacuum cooler, you will also save on baking energy. Roughly, our vacuum coolers will require only between 1 and 2 kWh to cool down 100 kg of bread! This is comparable to the energy you will save in your oven, plus you can skip all additional cooling costs.

Hours of cooling can be reduced to only minutes. If you want to slice the bread you probably will need to include some waiting time, otherwise your bread is ready to pack when it comes out of the cooler, thus reducing your cooling space by up to 100%!

One vacuum cooler costs around the same as you would otherwise pay for a new oven! Considering that one vacuum cooler can cool products for 3 to 5 ovens and vacuum will increase your production capacity by up to 40%, with one vacuum cooler you can gain an extra baking capacity of up to 2 extra ovens.