Vacuumcooler
VACUSPEED®
industrial

The fully automated feeding and
automation system with integrated
vacuumcooling
  • Minimal moisture loss
  • Energy efficiency through optimal, fully automatic process control
  • Flexible Product range

VACUSPEED® the key
to economic efficiency

The new “vacuum process” cools baked goods faster than all previously known methods. Oven-hot baked goods are cooled in just a few minutes. Long cooling times are a thing of the past. The cooled products are immediately available for further processing. Cooling baked goods with the VACUSPEED® vacuum cooling system produces lasting crispness and stability in baked goods. The baked goods are relatively independent of changing weather conditions.

Backwaren mit Vakuumkühlung und ohne Vakuumkühlung

Stable volume

With its patented technology, the vacuum cell cools the goods quickly and gently.The result is juicy, stable baked goods of the highest quality.

 

The 4 special
VACUSPEED® properties

 

WP DIFFERENTIAL PRESSURE MEASUREMENT (patented)

We measure the internal pressure of the products and the pressure in the cell. The advantage of this is that the difference in pressure can be adjusted for each specific product. The measurement takes place via an insertion probe in the middle of the product and a pressure sensor in the chamber. The result is saved in the recipe programme and stored for repeat runs.

 

WP COLD AIR CIRCULATION

The patented cold air circulation system is switched on as soon as a pre-set negative pressure is reached in the cell. This is how the system produces soft, dimensionally stable baked goods.

 
 

WP REMOISTENING

Moisture can be added to the product at any time. Depending on the product, moisture is added at any stage of the process. This allows you to set the crispness of products individually.

 

WP RECIRCULATION

After reaching the set minimum pressure, germ-free air is fed into the cell via clean-air filters until the normal ambient pressure is reached. Delivering cooled, germ-free products.

 
 

The fully automated feeding and
automation system with VACUSPEED®

The fully automated feeding and automation system has a modular design with integrated vacuumcooling. It is equipped with three optimally matched WP components and is suitable for a wide variety of system architectures. Multi-deck or tunnel ovens can also be equipped with the OBER® PRO II feeding system and high-efficiency VACUSPEED® cooling. Automatic loading and unloading of the stationary cell body by the OBER® PRO II has several major advantages. The solution avoids expensive and vulnerable mechanics in the vacuum system itself. The products are quickly cooled in the VACUSPEED® vacuum cell immediately after baking.

 

1. TRANSPORT

Conveyor belt

2. VACUUMCOOLING

VACUSPEED® vacuum cell

3. BAKING

Deck oven MATADOR® MDV
with ZYKLOTHERM® heating system

4. FEEDING / EMPTYING

Fully automatic loading system OBER® PRO II

5. CONTROLLING

Controls (fully automated)

 

Performance, maximum benefits and modular options

  1. Quality of baked goods:
    • Juicy, stable best quality baked goods
    • top-quality craftsmanship with proven WP ZYKLOTHERM® flagstone oven technology
    • flexible Product range, 100 % reproducible results
    • longer shelf life
  2. Cost-effectiveness:
    • integrated, intelligent loading and unloading control
    • Energy efficiency through optimal, fully automatic process control
    • Production reliability with WP OVEN-CONTROL, remote diagnostics and BLUE VALUE
    • Compact modular build takes up less space
    • Optimal capacity utilization of the OBER® Line
  3. Flexibility:
    • Rationalisation and easier working conditions with less heavy lifting
    • Easy handling
    • 24/7 production of chilled, durable products

Hourly output
1.5 tons / h
(Capacity depending on product size and process time)

 
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Options

(Further options on request)

Brochure

english
german
 

Brochure

english
german
 

For juicy, volume-stable baked goods with crust

Brioches

Slit rolls

Ciabatta rolls

Hamburger buns

Square rolls

Artisan baguettes

Quarktasche

Pastry

Croissant

Soft wheat dough breads

Large Weizenriese wheat breads

Mixed breads

WP Vacuspeed® product test

How stable are the baked goods in terms of crust and volume?

 

55: wpl (neutraler Header)

Get in touch:

I would like to be informed regularly about technical news, products and actions from the WP BAKERYGROUP.

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WP Bakery Technologies
+49 9851 905-0

Our sales team will gladly answer all your product-related questions.

 
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