Market Insight: Increasing Quality and Productivity with Vacuum Cooling
Enhance Quality and Productivity with Vacuum Cooling
More and more bakers in Germany (and around the world) are discovering the practical advantages that vacuum cooling technology offers for bread.
Not only does vacuum cooling reduce the cooling time of baked goods from hours to minutes, but it also optimizes product quality. Additionally, it significantly boosts the productivity of your bakery. We are happy to explain how Weber Cooling can assist you in achieving these benefits.
Discover how this innovative technology can transform your bakery operations by improving both efficiency and the quality of your products.
You've likely heard of it: with vacuum technology, bread can continue baking even during the cooling process. But how does it work? Boiling water requires energy—this is well-known. In the oven, a significant amount of heat energy is transferred into the bread to boil the water within it. Inside the vacuum system, the air pressure is reduced, which lowers the boiling point of the water. This forces the water in the bread to continue boiling, and the necessary heat energy is drawn out of the bread. The result? The bread cools down. While this may sound complicated, it works flawlessly in the bakery.
What Does This Mean for You?
The cooling process can occur very quickly—typically within two to eight minutes. Not only does this save space, but it also extends shelf life (due to fewer bacteria) and significantly increases productivity (shorter waiting times). Another advantage is the reduction in baking time. Traditionally, the last 30 to 40 percent of baking time is used to give the bread the necessary stability. With vacuum cooling, this is no longer an issue; the cooling process takes just a few minutes, and during this time, the bread gains stability. The Weber team is happy to explain how to achieve a perfect crust, a finer crumb, and extended freshness for your baked goods.
Seeing Is Believing
The best way to experience the benefits of vacuum cooling is firsthand—in your own bakery. Weber can provide you with a compact research system, allowing you to quickly and easily discover the advantages for all your products within your own space. There is no better way to experience vacuum technology.
Save Money and Energy with Vacuum Cooling
In today’s world, energy is a critical topic. If you can reduce your baking times by a third and cool a rack of bread in a vacuum for less than one kilowatt-hour of energy (with the Weber Vacuum Cooler!), it quickly becomes clear that you can save a lot of energy—and thus money—per oven. In fact, the energy savings alone often allow the vacuum system to pay for itself within a few years.
Weber: The Perfect Vacuum Partner for Bakeries
Weber Cooling has over 10 years of experience in vacuum cooling, building around 100 systems annually for customers worldwide. As a supplier, we leverage this extensive experience to build systems that are highly cost-effective, with maximum productivity, the lowest energy costs, and the highest reliability. Weber is the only supplier with two specialized "vacuum bakers" at a world-class level, available to support you on-site or to guide you at our experience center in the Netherlands. We provide systems for bakeries from one to three racks. Affordable, powerful, and reliable. Investment starts at approximately EUR 100,000, or EUR 20,000 down payment, EUR 2,000 per month for 60 months leasing, plus EUR 200 per month for maintenance over 60 months.
