Bakery vacuum cooling 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.
Vacuum Cooling will become a part of your baking process, by moving the last 20 – 40% of your baking time to the vacuum cooler.
During the cooling process, the pressure in the chamber – and thus the boiling point of water – is continuously reduced; the moisture in the bread will start to boil. The presence of steam during the process allows the starch gelation process to continue, allowing your products to further bake, while cooling at the same time.
This process takes place at an increasingly lower temperature, because the cooking energy (=heat) is directly extracted from the bread.
With bakery vacuum cooling you will transfer the final stage of the baking process to the vacuum cooler: in the oven the bread is formed and in the vacuum chamber it stabilizes. This results in many quality advantages besides faster cooling, amongst others you will:
- improve the crust and the overall product crispness,
- prolong shelf life and reduce reject rates thanks to minimized bacteria growth,
- get more stability in shape, an increased product volume and a more equal and softer texture.
Your economic advantages lie in substantial higher productivity, energy saving, space reduction & reduced overall investment costs.
With bakery 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.
Bakery vacuum cooling gives you free added baking capacity and increases your quality & shelf life at the same time!