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.
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.
![[Translate to Englisch:] Abbildung der Vakuumkühlzelle VACUSPEED® artisan](/fileadmin/wpl/produktwelt/kuehlen/vacuspeed-artisan/WP-Vacuumkuehlung-VACUSPEED.jpg "[Translate to Englisch:] Vakuumkühlung VACUSPEED artisan")
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
