Vacuum cooling is the fastest and most economical cooling system for baked breads, pastries, cakes and pastries in the bakery industry. Our systems are designed for the main requirements of vacuum cooling and are suitable for 1, 2, 3 or more trolleys. This can help you produce richer bread and better quality but in less space in the bakery.
The vacuum cooling not only cools, but also continues the gelatinization of the starch and the denaturation of the protein. This will reduce the cooking time by 40%. What’s more, evaporation of residual moisture in the bread is complete, making the product more refreshing and more durable. It also brings more volume and a better aroma to the bread. Because our vacuum cooling technology reduces cooling time and cooking time, you can save on enormous cooking capacity and immediately perform additional processing such as filling, slicing and packing.
● Suitable for all types of bread
● Reduce cooling time and cooking time
● Brings better taste, bigger volume and more consistent aroma
● Extend shelf life due to lower microbial contamination
● More daily production, less space required
● Significantly reduce energy consumption
● Ecological water cooling
● With or without water circulation
● Can connect to heat recovery
● Cooling the product from the inside to the outside
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