VACUUM COOLING Rises Through the Ranks V acuum cooling has been around for decades, but it's only today that the technology has reached a level of maturity high enough to gain widespread acceptance especially for bakery applications. Understanding the implications on the baking process and adapting the right parameters to it will result in premium bakery products, with respect to structure, volume, shelf life & optimum crispness. It will also provide you with strongly improved baking economics. Tudor Vintiloiu - European Baker & Biscuit | Issue 1 - 2019 90% average reduction of the cooling time 80% average saving on cooling space 50% minimum increase in productivity that you can expect 30% average reduction of the baking process time 4 -8 hours/year is the average maintenance requirement To see is to believe ! Visit our LIVE Vacuum Baking Demonstrations: IBIE - Las Vegas (USA) Sept 8th - 11th | Booth 355 Südback - Stuttgart (D) Sept 21st - 24th | Booth 7A-51 Meet with our experts We gladly share our knowledge with you! For questions please contact: Hans Juursema - Weber Cooling | hj@webercooling.com | +31 644 738 519