Vacuum cooling of bread
You can reduce your cooling time to only minutes.
We mention bakeries first, as for this application vacuum cooling for bread can offer incredible advantages, both on productivity, product quality and shelf life. You can reduce your cooling time to only minutes. At the same time you can increase the output of your bakery by up to 40%, create premium bread quality with optimized texture and crispy crust, maintain freshness for more days, and save on energy costs and on raw materials.
We call it "vacuum baking"
Baking bread is based on the boiling of water in the bread. The principle of vacuum baking is to decrease atmospheric pressure in the oven, thus to lower the cooking temperature without retarding the drying process, because moisture evaporation is accelerated under vacuum.
In vacuum cooling the pressure is reduced even more, thus increasing the 'baking' speed during the whole cooling cycle. As an effect, part of the baking process is taken over by the vacuum cooler and baking times will be reduced on average by 20 - 30%. You can get up to 40% more output with your same ovens.
Only one vacuum cooler, serving up to 6 (!) ovens, can not only reduce your cooling times and increase your quality, it can also boost your capacity as if you would add (up to) 2.5 extra ovens!
Vacuum cooling bread
Case Wiltink Gluten Free Bakery
The ideal partner for our gluten free bakery
Wiltink Bakery in the Netherlands is the producer of YAM gluten-free bread.
“With our new high-end but affordable vacuum cooling system of Weber, we can cut & pack our bread at the same day thanks to the ultra-fast pre-cooling” , says Govert Jan Wiltink, the production manager.
“Thanks to the vacuum cooler, we can also achieve better texture & taste, a more crispy crust and a longer shelf life. We are also able to increase our production by around 40% using the same ovens, as we can reduce baking times by up to 30 minutes!” .
See our video for the full story.
Fast cooling bread
Easy and fast cooling of our whole bread range
Bakery Klootwijk in the Netherlands has been testing our standard low cost vacuum cooler extensively: Jan Verweijs, production manager:
“It is absolutely amazing to see we can cool all our bread within only a few minutes, with a standard bread vacuum cooler, without any refrigeration system. We see the system working perfectly for all standard bread types and for all kind of (apple) cake. We’ve even tested “Dutch Doughnuts” and see that we can achieve a top quality texture here.” .
Vacuum cooling cup cakes
Cup- and funcakes are being cooled in secondsWith a leading Dutch integrator of bakery solutions for cup- and funcakes we’ve done tests in one of our small demo vacuum machines. The customer was amazed by the performance, and made an extensive report.
The conclusions summarized: “We’ve tested pound cakes, muffins, cup & chiffon cakes, brownies & fun cakes. We’ve seen that the crust initially gets harder, but after 24 hours it’s back to normal again.
We see reduced bacteria growth, which can have a positive effect on shelf life. Plus improved product structure in many cases. Cooling times can be reduced by 97% (!) from on average of 45 minutes down to less than 90 seconds”.