SUBSTANTIAL SAVINGS
TIME IS MONEY
AND CAPACITY
The Vacuum Cooling Process is much less time-consuming than the conventional process. The average cooling time for the products is reduced to 2-3 minutes instead of 60-120 minutes, and the baking time can also be substantially reduced, depending on the product. The ingenious operating system allows a rapid, partly pulsing increase and a controlled decrease in the
vacuum.
Due to the huge reduction in the production time, The Vacuum Cooling & Baking process enables a substantial increase in the production capacity of an average 30% to 50%.
With continuous systems installed in several locations around the world, we have learned that production can be scaled up to quantities of 45,000 cakes (500gr), 54,000 croissants or 12,000 toast breads per hour, depending on the capacity of the preceding production line, the recipes and baking processes.
At the same time the energy costs per unit are reduced, which contributes to a more sustainable production environment. Due to the manipulation of the product moisturisation, the volume is increased and the product is more stable. Less ingredients are needed to produce the same volume and output.
REDUCTION OF BAKING TIME
REDUCTION OF COOLING TIME
SAVING
energy
time
ingredients
space
money
INCREASING
capacity
MORE ABOUT VACUUM COOLING
OVERVIEW OF OUR VACTORR FAMILY
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