Vacuum conditioning with the VACUSPEED
Vacuum conditioning with the VACUSPEED quickly cools baked goods after the baking process. It allows for rapid further processing, storage without refrigeration, and long-lasting freshness and dimensional stability – resulting in a level of product quality that can only be achieved through vacuum conditioning: The baked goods maintain a crisp crust and juicy crumb for a long time.
With the VACUSPEED vacuum cooling, the baking time for partly baked small bakery items is reduced by 30 % in production, and by as much as 60% when baked in-store. Thanks to vacuum conditioning, dough pieces can be stored without refrigeration and delivered to stores unchilled. This will help improve product quality, reduce energy and labor costs, and make you independent of weather conditions.
At südback, we will showcase the VACUSPEED, featuring numerous improvements in operation, cleaning, control, and vacuum conditioning.
Rethinking the production of baked goods: Vacuum conditioning as the key to efficient production and in-store processes.
QUALITY
- Crisp crust, juicy crumb, more volume, and long-lasting freshness.
- Enduring dimensional stability.
- Independence from weather influences.
PRODUCTIVITY
- Baking times reduced by up to 30 % and improved utilization of baking areas.
LOGISTICS
- A ready-made initial product selection instead of an early start to production: The baked goods arrive at the store ready-baked and vacuum-sealed. This ensures that a high-quality product selection is quickly available in the morning, while reducing the time and labor required in the store.
- No cold chain. Flexible right up until the finished baking step: Partly baked, vacuum-sealed products can be transported and stored at room temperature. This reduces the effort required for refrigeration and freezing and provides greater flexibility in the store.
SNACKS
- Cool quickly, slice right away, and top – just in time.
IN-STORE BAKING
- The baking time for partly baked small bakery items is reduced by up to 60 % in the store.
- Consistently optimum quality of baked goods.
- Partly baked products can be stored at room temperature in the store until finished baking.
DAY SHIFT
- Shifting production steps from night to day.
- Shifting weekend work to the workweek.
Four premium technologies. One quality goal.
Product-specific parameters that can be adjusted for each bakery item
Premium Technology
Premium Technology
Premium Technology
Premium Technology
Outstanding product quality
The right strategy for every product.
The choice is yours:
Extended product stability
Products conditioned with the VACUSPEED stay fresh longer, retain their volume, and maintain their shape. The WP PURE AIR SYSTEM allows for immediate cutting and extends the shelf life. Germ-free, faster cooling increases shelf life of baked goods to up to three weeks.
The choice is yours:
Improved product quality
The patented WP PRESSURECONTROL ensures product stability, especially for puff pastries and filled products. The products gain independence from weather conditions. The patented WP SOFTCONTROL crispness control allows adjustment of the crust's crispness from tender flaky to extra crisp. The intelligent, recipe-based WP FRESHCONTROL precisely controls cold air circulation to ensure a particularly juicy crumb.
From hot to ready-to-be-processed: A carefully controlled vacuum strategy opens up new production and logistics processes
Vacuum conditioning enables particularly rapid and controlled cooling of baked goods through the targeted reduction of pressure. This allows for the optimization of moisture distribution, crumb structure, sliceability, and dimensional stability, as well as consistent product characteristics. With optimally adjusted process parameters, it is therefore possible to simultaneously achieve high product quality, efficient production processes, and improved reproducibility.
Maximum efficiency
For productive, future-proof bakeries.
The VACUSPEED boosts efficiency both in the bakery and the store by reducing baking times for partly baked small bakery items by up to 30 % in production and by up to 60 % when baked in-store. Rapid, controlled vacuum cooling allows for better utilization of baking areas, simplifies storage and logistics without the need for a cold chain, and provides scope for more flexible production and shift scheduling. Pumps controlled according to demand reduce energy consumption, while long maintenance intervals and high system availability support day-to-day operations.
Sustainable economic viability
Designed for long-term, resource-efficient use
Energy-efficient operation
The VACUSPEED optimizes the baking process and enables more efficient use of production capacity. Vacuum cooling reduces the baking time for partially baked pastries by up to 30 % in production and by up to 60 % when baked later in the stores. Better utilization of baking areas and lower energy and labor costs enable more cost-effective operations. In addition, partly baked products can be transported at room temperature and stored until finished baking – without the need for a cold chain or frozen storage.
High system availability and low maintenance demands
Designed for reliable use in day-to-day production: The redesigned vacuum cell and the powerful, high-performance vacuum pump with long maintenance intervals ensure high system availability and minimal maintenance requirements. The wet-cleanable structure enables hygienic cleaning and reduces the downtime required for this process. This increases operational reliability and productive uptime.
Future-proof refrigeration and flexible integration
The VACUSPEED is designed for long-term use: The vacuum cell comes with a cold water set for outdoor installation and allows for operation at outdoor temperatures of up to 50 °C. The refrigerant used complies with the EU F-Gas Regulation on fluorinated greenhouse gases and ensures long-term operation beyond 2032. Choose between a B&R or Siemens S7 control – this allows the system to be integrated into existing production and automation environments and adapted to specific operational requirements.
Green: Cleaning operation
The LED lights up green. Vacuum cooling is operational.
Red: Malfunction
The LED lights up red. Operation is disrupted.
Yellow: In operation
The LED lights up yellow. Vacuum cooling is in operation.
State-of-the-art functional design
For intuitive operation, maximum hygiene, and transparent processes.
The VACUSPEED combines sophisticated system design with practical features for everyday use in the bakehouse. Well-organized control elements and intuitive operation make it easy to use. Bright LED lighting in the vacuum cell and the viewing window in the automatic sliding door make it easy to observe the process inside.
The three-step LED status indicators are clearly visible even from a distance and are supplemented by an additional status indicator on the control panel. The design also takes the needs of employees with color vision deficiencies into account. To meet high hygiene standards, the design is suitable for wet cleaning, which simplifies the cleaning process and reduces downtime. Robust structure, ergonomic details, and built-in safety features complete the functional design. Depending on the production environment, the vacuum cell is available with a swing door or a sliding door, as well as in an airlock configuration with two sliding doors.
