Vacuum cooling

The new vacuum process cools baked goods faster than all previously known methods. Oven-hot baked goods are cooled in just a few minutes. The cooled products are immediately available for further processing: Order picking/shipping, snack preparation, packaging or finishing.

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Examples: on the left without - on the right with
Vacuum cooling

Vacuum conditioning –
Freshness and tender crispness throughout the day

Vacuum technology continues to gain ground. Rapid cooling after baking by vacuuming enables long-lasting freshness, a tender crust and perfect crispness throughout the day. With the top product WP VACUSPEED® vacuum cooling, WP BAKERY TECHNOLOGIES meets the demands of the baking industry for more economy and efficiency.

Vacuum technology opens up interesting perspectives for bakeries, because time- and labor-intensive in-store baking is being replaced by new, considerably more efficient processes: small bakery items are baked in the central production facility, but with a baking time reduced by up to 30 percent.

We offer VACUSPEED® cells with revolving or sliding door or as an airlock solution with two sliding doors to accommodate rack trolleys. VACUSPEED® artisan has been designed to accommodate rack trolleys. After completing the baking process, for example in a ROTOTHERM® Green rack oven, the rack trolley is manually loaded into the VACUSPEED® vacuum cell.

GOAL: Optimum and long-lasting freshness in the branch store with reduced effort to save energy and working time.

VACUSPEED® artisan

[Translate to Englisch:] Abbildung der Vakuumkühlzelle VACUSPEED® artisan
 

How does vacuum conditioning work after all?

Advantages and benefits of vacuum conditioning

Optimized product properties

  • Juicy crumb
  • Crisp, tender flaky crust
  • Long-lasting freshness
  • Improved shine
  • Long-lasting dimensional stability
  • Volume increase with less net dough weight
  • No settling of fillings
  • Independence from weather influences
  • Extended shelf life

Increased efficiency

  • Shift of production from night shift to day shift =
  • Reduction of personnel costs and increase in employee motivation
  • Response to shortage of skilled workers
  • Reduction of weekend work = Reduction of personnel costs
  • Optimized utilization of production resources
  • Improved sustainability/reduction of carbon footprint
  • Increased productivity

Cost savings

  • Savings in energy and investment costs
  • Dispensing with in-store baking is possible
  • Storage option at room temperature (without cooling)
  • Transport without cooling
 

WP Vacuum cooler in daily use

Why the best croissants are now baked in Seoul

In Tae Eon runs a bakery in Seoul following the French baking tradition. In this case, nomen est omen, as his name translates into “man of great speech”. He is a social media start in his home country. Le Pain’s products are now presented in 200 stores like jewelery in display cases and on presentation platforms, and the croissants are individually vacuum-sealed. 

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Product quality improved with vacuum technology

After six years master baker and confectioner Torben zur Horst from Stadland-Alse, Germany says with conviction: "I would do it exactly the same way again." Especially because, as a baker specializing in "pure nature," he can now produce breads and baked goods of a quality previously unattainable with VACUSPEED vacuum cooling.

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Fields of application

Additional fields of application for vacuum conditioning

– outside the bakery –

  • Rice, noodles/pasta
  • Custard
  • Sushi
  • Scalded dough
  • Soups
  • Dumplings
  • Pet food

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