Industrial vacuum cooling system for bakeries
In large-scale bakery operations, traditional cooling methods for freshly baked goods can be time-consuming and inconsistent. These methods may also lead to significant moisture loss and variable product quality, challenging the efficiency of your production process.
Rapidly cool baked goods with vacuum technology
The VACUSPEED® system by Werner & Pfleiderer Lebensmitteltechnik GmbH is an advanced vacuum cooler designed for commercial bakeries. This fully-automated system rapidly cools freshly baked goods in just a few minutes, significantly reducing normal cooling times. The vacuum cooling process ensures minimal moisture loss, preserving the baked goods’ crispness and stability. Its patented vacuum cell technology includes differential pressure measurement and cold air circulation tailored to specific product requirements, whether you are cooling soft rolls or thick-crusted bread. The modular design allows easy integration into existing production lines, including multi-deck and tunnel ovens, optimizing efficiency and flexibility. The use of high-quality materials ensures durability under the high stresses of vacuum conditions. The VACUSPEED® is ideal for producing volume-stable, juicy baked goods such as brioches, ciabatta rolls, and artisan baguettes.
Benefits
- Reduces cooling time to just a few minutes
- Minimizes moisture loss for stable, high-quality products
- Automated system increases production efficiency
- Modular design allows flexible integration
- Durable construction with high-grade materials