Reduce cooling time after baking from hours to minutes
Vacuum Conditioning - Baked Goods
Vacuum conditioning is a revolutionary process of conditioning baked goods with many inherent advantages such as
Increase product volume by up to 20% due to expansion during vacuum cycle
Rapid cooling reduces probability of bacteria growth and increases shelf life
Save up to 70% floor space
Save up to 30% baking energy
Consistent productivity and quality year-round that allows streamlining of supply and demand
Versatility
Vacuum conditioning technology is highly versatile and considerably enhances the productivity and quality of almost all baked products. Further, vacuum conditioning offers unique advantages based on the ingredients and the baking process.
French Bread
Can be quickly cooled with cycle times as low as 1.5 minutes while improving crispiness of the crust, freshness of the crumb, overall volume, and shelf life.
Cakes & Muffins
Can be cooled reasonably quickly with improved product texture, bite, and shelf life.
Toast or Rusk
Vacuum conditioning increases the product volume and reduces the baking & toasting time by up to 30% while maintaining productivity & quality year-round.
Equipment Range
Innomation offers a wide range of vacuum conditioning systems that are custom built to meet the unique needs of our clients and their products. Generally, our equipment can be divided into offline and online vacuum conditioning systems.
Proofed dough in a trolley
Rotary rack oven
Freshly baked goods in a trolley
Vacuum chamber – Trolley model
Conditioned goods – Ready for further process
Proofed dough in a trolley
Rotary rack oven
Freshly baked goods in a trolley
Vacuum chamber-Trolley model
Conditioned goods-Ready for further process
Tunnel Oven
Freshly baked goods are conveyed to vacuum chambers
Fully automated vacuum chambers
Perfectly conditioned goods conveyed downstream
Tunnel Oven
Freshly baked goods are conveyed to vacuum chamber
Fully automated vacuum chambers
Perfectly conditioned goods conveyed downstream
OFFLINE - VACUUM CONDITIONING
Max Capacity : 20 Tons / Day
Suitable for
Artisan Bakeries
Commercial Establishments
Pilot facilities at industrial bakeries
SALIENT FEATURES
Flexible
Multiple recipes can be configured for various products.
Multiple recipes can be configured for various products.
Safe
Food-grade direct contact materials.
In-built emergency systems for man, machine & product safety.
Compact
Low maintenance and occupies less space.
Low maintenance and occupies less space.
Energy Efficient
Optional waste heat recovery for enhanced payback.
Optional waste heat recovery for enhanced payback.
Easy To Use
User friendly human-machine interface. Easy to handle, simple to operate.
User friendly human-machine interface. Easy to handle, simple to operate.
Easy To Maintain
State-of-the-art mechatronics used for seamless operations of the machine. Remote troubleshooting assist system.
State-of-the-art mechatronics used for seamless operations of the machine. Remote troubleshooting assist system.
ONLINE - VACUUM CONDITIONING
Max Capacity : 100 Tons / Day
Custom built to suit the world’s largest industrial bakeries
SALIENT FEATURES
Safety
In-Built multiple redundancy electro-mechanical safety features.
Construction
Modular construction of chambers which can be stacked vertically to achieve higher throughputs.
Much lighter in weight compared to conventional Monoblock system
Hygiene & Quality
Zero manual handling in turn results in better hygiene, product quality & consistency.
Machine Vision System
Integrated machine vision systems and non contact temperature measurements continuously monitoring and adjusting system parameters for optimal quality.
Easy To Maintain
State-of-the-art mechatronics used for seamless operations of machine.
Built-in troubleshooting assistance system
Built-in troubleshooting assistance system
Integration
Seamlessly integrates upstream (Baking oven) & downstream (Slicing/Toasting/Packing) processes.
Safety
In-Built multiple redundancy electro-mechanical safety features.
Construction
Modular construction of chambers which can be stacked vertically to achieve higher throughputs.
Much lighter in weight compared to conventional Monoblock system
Hygiene & Quality
Zero manual handling in turn results in better hygiene, product quality & consistency.
Machine Vision System
Integrated machine vision systems and non contact temperature measurements continuously monitoring and adjusting system parameters for optimal quality.
Easy To Maintain
State-of-the-art mechatronics used for seamless operations of machine.
Built-in troubleshooting assistance system
Built-in troubleshooting assistance system
Integration
Seamlessly integrates upstream (Baking oven) & downstream (Slicing/Toasting/Packing) processes.
For more information, contact us