Cost Saving with Vacuum Baking
Vacuum cooling of bread brings much more than just fast cooling for Bread & Bakery applications, it will take over a part of your baking process. Up to 1/3 of your baking time will be transferred from the oven to the vacuum cooler, where your product will continue to bake, while cooling down at the same time!
During the cooling process the pressure in the chamber is reduced continuously, thus reducing the boiling point of water and forcing the water in the bread to cook. The boiling energy (=heat) is taken from the bread; as an effect, the bread gets colder. As you continue to cook the water, the gelatinization process continues in the vacuum cooler!
Handwerksbäcker Pieper from Germany is very enthusiastic about their new vacuum cooler (1.050 x 1.400 x 2.200mm, 15 kW) and has shared their findings with us:
| Without vacuum baking: | After the introduction of vacuum baking: | |
| Baking time | 24 minutes | 17 minutes (-30%) |
| Cooling time | 30 minutes | 2½ minutes (-90%) |
| Daily output | 8.000 pcs | 9,600 pcs (+20%) |
