With vacuum cooling: Increase quality and productivity
More and more bakers in Germany (and the world) are experiencing in their daily practice the advantages that vacuum can offer as a cooling technology for bread. Not only is the cooling time of the baked products reduced from hours to minutes – the product quality is also improved.
In addition, the productivity of your bakery is greatly improved. We would be happy to explain how Weber Cooling can help you here.
The technology: You have certainly already heard: With vacuum technology, bread can continue to be baked during the cooling process. But how? Boiling water costs energy, that's obvious. In the oven, a lot of heat energy is brought into the bread to make the water in the bread boil. Inside the vacuum system, the air pressure is reduced. So that the boiling point of the water drops. This forces the water in the bread to continue boiling. The necessary heat energy is extracted from the bread. The result: the bread cools down. What sounds complicated here works perfectly in the bakery.
What does this do for you? The cooling process can take place very quickly. In practice, within two to eight minutes. Not only does this save a lot of space, it also brings with it an extended shelf life (fewer bacteria) and also increases productivity (shorter waiting times). Another advantage is the shortening of the baking time. Usually, the last 30 to 40 percent of the baking time is used to give the bread the necessary stability. With vacuum cooling, this no longer plays a role; the cooling only costs a few minutes, and the bread gains stability during the entire cooling time. How to achieve a perfect crust, a finer crumb and extended freshness for your baked goods – the Weber team will be happy to explain.
Seeing is believing! The best way to experience the advantages of vacuum first-hand is in your own bakery. Weber can offer you a compact research system for this purpose, in which you easily and quickly test and experience the advantage of vacuum cooling for all your products. There is no better experience with vacuum technology.
With vacuum, you save money – and energy. Certainly, energy is an important issue these days. If you can reduce your baking times by a third, and if cooling a baked product in a vacuum costs less than one kilowatt-hour of energy (with the Weber vacuum cooler!), then you can quickly calculate that you can save a lot of energy and thus money per oven. The saved energy costs alone usually pay for the vacuum system within a few years.
Weber is the perfect vacuum partner for the bakery. Weber Cooling has more than 10 years of experience in vacuum cooling and builds around 100 systems per year for customers worldwide. As a supplier, we have access to a wide range of experience and can therefore build very cost effectively. With the highest product quality, lowest energy costs and maximum reliability.
Weber is the only supplier to have two specialised “vacuum bakers” at world champion level. To support you on site or to accompany you in our experience centre in the Netherlands. For your bakery, we supply systems from one to three ticks. Affordable – powerful - reliable. Investments start at around EUR 100,000. Or EUR 20,000 (down payment), EUR 2,000 / month (60 months) for leasing, plus EUR 200 / month for maintenance (60 months).
