Vacuum cooling lab for bread and pastries
The vacuum bread cooler is well-suited for application in small bakeries or as a laboratory unit in industrial enterprises. This enables the post-baking of bread under vacuum conditions, influencing both its shape and structure.
- Built-in deep vacuum system
- Built-in vapor removal and condensation system
- Built-in refrigeration system
- The chamber is designed for 3 gastro containers size GN 1/1, or pallets: 400x600/530x325 mm
- Compact and mobile installation
Vacuum cooling is quickly gaining popularity in food production, particularly in the baking of bread and pastries. This method significantly reduces baking time as the post-baking process occurs within the vacuum cooling chamber. Besides saving energy, vacuum cooling minimizes the space and time required for bread to cool before vacuum packaging, consequently lowering the risk of potential contamination.
Suitable for cooling various types of baked goods: rolls, croissants, baguettes and other types of bread.
Advantages of vacuum cooling bakery products:
- Cooling time is significantly reduced
- Baking time is reduced, which entails lower energy costs and increased productivity
- Extends product shelf life
- The product acquires an attractive appearance, the bread becomes voluminous and airy
- Does not require such a large area, as with the convective cooling method
Basic version
The vacuum cooler consists of a working chamber mounted on a wheeled support, featuring a hatch positioned at the upper part. This hatch includes an inspection window with lighting and a scraper for cleaning. Inside the chamber, there are guides designed for the placement of standard baking trays or gastro containers. The installation is equipped with a vacuum system, a condenser (with a vacuum depth: mBar - 20 (17°C)), a condensate collection tank and a chiller. The control includes a thermal controller with a temperature sensor to control the cooling temperature.                      Â
Technical requirements
For proper operation of the unit, it is necessary to fill the chiller tank with water before the first start-up.
Principle of operation
Effortless and convenient control ensures the virtually automatic execution of all processes; once the product is loaded, the operator inserts the temperature sensor into the product, sets the temperature, closes the hatch, and initiates the process. Upon reaching the preset temperature in the product, the process automatically stops, the vacuum is released, and following a signal, the operator can open the hatch and retrieve the product.
The baking process of the product continues within the vacuum cooler at a pressure below atmospheric, allowing for a reduction in the boiling point of water inside the product. As secondary steam evaporates from the product under vacuum conditions, it also undergoes cooling. Meanwhile, the gelatinization process in the product remains uninterrupted. Following the operation of the installation, it will be necessary to release the container for collecting condensate. It is recommended to connect it to the sewer.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 130l
- Voltage: 380-400V
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- Principle of operation: Batch mode
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- Volume: 100l
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- Principle of operation: Batch mode
- Country of origin: Slovakia
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- Principle of operation: Continuous mode
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