Live Vacuum Cooling Demo for Baking — Weber Vacuum Group

We’re exhibiting at Alimentaria + Hostelco 2026 with a clear focus: showing bakery professionals how vacuum cooling changes the game—from production flow and product consistency to food safety and waste reduction.

What you’ll see at our stand

A live, working vacuum-cooling demonstration designed for baking.
Come with your current cooling bottleneck—leave with a practical route to shorten cycle time and stabilise product quality.

In the demo, we’ll show how vacuum cooling enables:

• Productivity impact: up to +50% production (process de-bottlenecking)
• Cooling performance: up to -95% cooling time and space
• Quality outcomes: stronger crust & structure, improved shape & volume, and better softness / freshness / crispiness

If you run industrial bakery, central kitchens, or high-throughput pastry lines, this is aimed at you.

Why vacuum cooling is becoming a bakery standard

Traditional cooling is slow, floor-space heavy, and inconsistent when volumes spike. Vacuum cooling uses reduced pressure to accelerate evaporation and heat removal—turning cooling into a controlled, repeatable process.

Beyond baking: vacuum cooling for food + vacuum freeze-drying

We’ll also cover two adjacent solution areas for food manufacturers:

1) Vacuum cooling systems for food

A wide range of food products can profit from vacuum cooling. The technology is used within the (airline) catering industry, at industrial kitchens and other food production companies. For special applications like (Sushi) rice, vacuum can also improve taste & bite. For bread & bakery products vacuum cooling offers substantial productivity increases, as baking time can be reduced. Cooling with vacuum is perfect for most cooked, fried & baked products.

2) Vacuum freeze dryers (for premium food ingredients)

Lyophilization or Freeze Drying is a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing the ice to change directly from solid to vapor without passing through a liquid phase. With the right technology and correct settings, maximum quality preservation can be achieved, with shortest drying times, at minimized energy costs.

Event details

Event: Alimentaria + Hostelco 2026 
Dates: 23–26 March 2026 
Venue: Fira Barcelona – Gran Via (Barcelona, Spain) 
Focus area: Coffee, Bakery & Pastry ecosystem