Vacuum cooling is the fastest and most cost-effective cooling system for baking industry "oven hot" rolls, breads, cakes and pastries. Our vacuum chillers are designed for the main requirements of vacuum cooling and are suitable for 1, 2, 3 or more rack trolleys. You can produce more bread in less space in the bakery.
Vacuum cooling not only cools but also continues gelatinizing starch and protein denaturation. Baking time is reduced by 40%. The residual moisture of the bread evaporates, making the product more refreshing and lasting. It also brings more quantity and better aroma to bread. Vacuum cooling technology reduces cooling time and shortens baking time, saving a large amount of baking capacity and allowing immediate additional processing such as filling, sculpting and packaging.
● Applicable for all types of bread.
● Cooling time can be reduced by 30% and baking time can be increased by 30% at the same time
● Better taste, larger volume and more aroma.
● Extended shelf life due to less microbial contamination
● More daily production, space saving
● Significant savings in energy costs, 60% at most!
● Environmentally friendly water cooling
● Optional water circulation
● Can be connected to heat recovery.
● Cooling from internal to surface
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