Vacuum Cooling - Baked Goods
Vacuum cooling is a revolutionary process of cooling baked goods with many inherent advantages such as
Vacuum cooling technology is highly versatile and considerably enhances the productivity and quality of almost all baked products. Further, vacuum cooling offers unique advantages based on the ingredients and the baking process.
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 cooling increases the product volume and reduces the baking & toasting time by up to 30%, while maintaining productivity & quality year-round.
Innomation offers a wide range of vacuum cooling systems that are custom built to meet the unique needs of our clients and their products. Generally, our equipment can be divided into semi-automatic and fully automatic range of vacuum cooling systems.
Proofed dough in a trolley
Rotary rack oven
Freshly baked goods in a trolley
Vacuum chamber – Trolley model
Cooled goods – Ready for further process
Freshly baked goods are conveyed to vacuum chambers
Fully automated vacuum chambers
Perfectly cooled goods conveyed downstream
Typical Throughput : 20 Tons / Day
1. Artisan Bakeries.
3.Pilot facilities at industrial bakeries.
Typical Throughput : 100 Tons / Day
Custom built to suit the world’s largest industrial bakeries