The vacuum cooler cools and stabilizes the rolls, pastries or baked food for further uses within several minutes. This process step simplifies the subsequent of logistics chain, improves product quality and oven efficiency, and extends product shelf life at the same time.
• Refreshing and volume consistency: all day crispy skin
• Stabilize some baked products: store for up to 4 days at + 15/25°C in your own store
• Pre-cooled products to be frozen: partially baked and packaged without a blast refrigerator, but gently frozen in the refrigerator
• Comprehensive bakery products for “stock” of food, catering and daily business. After thawing, these products (croissants, bread rolls, bread...) can be eaten immediately. Long-lasting brittleness, unique cosmetic volume and longer shelf life are the remarkable advantages of this technology
• No mold from oven to package: Fast vacuum cooler as a lock between production and packaging minimizes the risk of mold attack due to the environment
• No problem to be used for mass production and continuous equipment
• Customized size is suitable for customer requirements
• 24-hour factory supply
• SUS304 stain lee steel surfaces can meet the highest hygiene requirements
• 60% energy saving, low noise, low maintenance and oil-less vacuum pump
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