The vacuum-cooling technique uses the laws of physics, according to which the boiling point of water decreases as the pressure of the gas decreases.
This patented technique applies this principle to extract the energy required for the process in the form of heat from the product. As a result, the product cools and stabilizes in the shortest possible time.
Place the oven cart with partially baked hot products in the vacuum chamber. The pressure in the chamber is then reduced by a vacuum pump to evaporate the water. As a result, the product cools in a few minutes. Then they can be stored thawed in the production plant and, finally, completed in days of consumption or even weeks; in fact, there is no loss of quality in the retail store or in the consumer's home.
◆ Stores that supply half-cooked, non-frozen products with a shelf life of more than 4 days.
◆ Minimize energy consumption by more than 50% (not frozen)
◆ Reduce logistics, investment and operation costs.
Fully baked products:
◆ Filling more crisp, light and ventilated, more durable, especially in summer, in high humidity environments.
◆ Instantly chill any type and size of bread until the slice or package temperature: 10-20% reduction in cooking time, reducing cooling time to 3-8 minutes instead of 2-4 hours
◆ Instant cooling and pressure equalization after the vacuum process with clean air or protective gas will ensure mold-free baking products
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