Economic Advantages of Bread Vacuum Cooling

Space | Time | Energy | Product Quality Improvement

Vacuum cooling for Bread & Bakery
Vacuum cooling for Bread & Bakery
Vacuum cooling for Food & Kitchen
Vacuum cooling for Food & Kitchen
Vacuum cooling for Sushi & Rice
Vacuum cooling for Sushi & Rice
Vacuum cooling for Vegetables & Herbs
Vacuum cooling for Vegetables & Herbs
Vacuum cooling for Flowers & Cold Chain Management
Vacuum cooling for Flowers & Cold Chain Management
Vacuum cooling for Turf & Compost
Vacuum cooling for Turf & Compost

Cost Saving with Vacuum Baking

Vacuum cooling of bread brings much more than just fast cooling for Bread & Bakery applications, it will take over a part of your baking process. Up to 1/3 of your baking time will be transferred from the oven to the vacuum cooler, where your product will continue to bake, while cooling down at the same time!

During the cooling process the pressure in the chamber is reduced continuously, thus reducing the boiling point of water and forcing the water in the bread to cook. The boiling energy (=heat) is taken from the bread; as an effect, the bread gets colder. As you continue to cook the water, the gelatinization process continues in the vacuum cooler!

Handwerksbäcker Pieper from Germany is very enthusiastic about their new vacuum cooler (1.050 x 1.400 x 2.200mm, 15 kW) and has shared their findings with us:

Without vacuum baking: After the introduction of vacuum baking:
Baking time: 24 minutes   Baking time: 17 minutes (-30%)
Cooling time: 30 minutes   Cooling time: 2½ minutes (-90%)
Daily output: 8,000 pcs Daily output: 9,600 pcs (+20%)

Increase productivity

With vacuum cooling it is possible to reduce your baking time by up to 35%. As an effect, you can produce up to 40% more bread with your same amount of ovens! It sounds like magic, but a trial at our experience center will quickly show you how much faster your products can be baked.

Save on energy

As you will transfer the last phase of your baking process to the vacuum cooler, you will also save on baking energy. Roughly, our vacuum coolers will require only between 1 and 2 kWh to cool down 100 kg of bread! This is comparable to the energy you will save in your oven, plus you can skip all additional cooling costs.

Increase space productivity

Hours of cooling can be reduced to only minutes. If you want to slice the bread you probably will need to include some waiting time, otherwise your bread is ready to pack when it comes out of the cooler, thus reducing your cooling space by up to 100%!

Reduce your total investment cost

At Weber Cooling, one vacuum cooler costs around the same as you would otherwise pay for a new oven! Considering that one vacuum cooler can cool products for 3 to 5 ovens and vacuum will increase your production capacity by up to 40%, with one vacuum cooler you can gain an extra baking capacity of up to 2 extra ovens.
Your investment in vacuum gives you free added baking capacity and increases your quality & shelf life at the same time!

Enthusiastic users of our vacuum cooling systems:

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Worldwide leader in vacuum cooling solutions for fresh produce and food. Weber Cooling is part of Strade Consult BV.

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