Vacuum cooling is the fastest and cheapest cooling system for rolls, breads, desserts and "hot oven" pastries in the bakery industry. Our vacuum cooling systems are designed for the main requirements of quick cooling and are suitable for 1, 2, 3 or more rack carriages. It can help users to produce more bread and better in less space in the bakery.
The vacuum cooling not only cools, but also starch gelatinization and protein denaturation continues. This shortens the cooking time by 30%. Furthermore, the evaporation of residual moisture in the bread is completed, making the product more refreshing and more durable. It also brings a greater volume and a better aroma to the bread. Since our vacuum cooling technology reduces cooling times and shortens cooking times, it is possible to save on the enormous cooking capacity and perform further processing such as filling, slicing and packaging immediately.
● Applicable for all types of bread
● Much less cooling time and increase cooking time
● Brings better tastes, a larger volume and a more uniform aroma
● Prolonged shelf life due to lower microbial contamination
● More daily production, less space
● Much less energy costs
● Environmentally friendly water cooling
● With or without water circulation
● Can connect to heat recovery
● Product cooling from the inside to the outside