It means you’ll be able to use a vacuum cooler for the final 20% to 40% of your baking time. Bread will begin to boil as the chamber’s pressure decreases and the boiling point of Bread Cooling System decreases during cooling. You may continue baking and chilling your items simultaneously, thanks to the presence of steam throughout the starch gelation process. Because the bread provides the cooking energy (heat), Bread Cooling System procedure is carried out at a lower temperature.

The bread is created in the oven and then stabilized in the vacuum chamber during the last stages of baking. You’ll benefit from the Bread Cooler crust, product crispness, and longer shelf life with lower reject rates due to fewer bacteria development. You’ll also see improvements in shape stability, an increase in product volume, and an overall softer texture. Your financial benefits include increased productivity, decreased energy use, reduced space requirements, and a lower total investment cost. ‘

Using a vacuum to bake bake-off bread is also helpful, as it increases productivity, extends shelf life, and enhances structure and flavor. An outstanding crispness will result from a thin and flawless crust! Using vacuum cooling, you may reduce baking times by 40% and cool down in only 3 minutes! Vacuum Vegetable Cooling System pulls the cake from the inside, giving it greater volume, and a 10% reduction in ingredients are other advantages. In a nutshell, vacuum baking is a win-win situation for you and your business!

Some of the other product:

ICE Block Machine, ICE Machine, Industrial ICE Machine

Buy Vacuum Cooler for Breads
Advantages of Vacuum Cooling of Fruits and Vegetables

Meat is cooked under reduced pressure and temperature in vacuum cooking. Sous vide cooking involves preserving the flavor and moisture of foods while allowing them to cook in their own juices. Due to the low temperatures used, it usually takes longer to cook.

In contrast to traditional cooling methods such as spiral towers and ambient cooling, Vacuum Cooling Machine is a fast and efficient alternative. Water is vaporize rapidly and at much lower temperatures using evaporative cooling, which uses a vacuum to power vaporization. In addition to cooling bread, this technology improves product quality and shelf life while shortening baking time.

In this process, the product pieces are place inside a vacuum chamber that is seale to prevent the exchange of gases and partial evacuation of air after they have left the oven at 96°C (205°F). Vacuum pumps remove air from the cooling chamber. so, causing the pressure to drop. A decrease in the temperature at which the free water within the product boils is cause by the vacuum pressure inside the chamber.

The following happens as moisture evaporates and exits from the crumb:

1. The baked good is use to extract heat.
2. Cooling is taking place at a rapid rate of 22°C/min (40°F/min).
3. This might get the product down to 30°C (86°F) in as little as 3 minutes.
4. The product is ready to package once the moisture equilibrium between the crust and crumb has been restore. This will approximately take 5 to 30 minutes.
5. A condenser is a device that captures water vapor to be use or discarded.

 Advantages of vacuum cooling

1. Reduce batch cycle times
2. Increase production rates and speed up product cooling
3. Reducing floor space or increasing cooling capacity
4. Maximize the shape, stability, and volume of the product
5. For a longer period of time, the crust should be made thinner and crispier.
6. Maximize the crust’s resiliency while also extending freshness by delaying retrogradation.

Want to buy the Vacuum Cooling Machine or Seawater Flake ICE Machine, you are on the right platform.

Bread Cooling System | Seawater Flake ICE Machine | Vacuum Cooling

Contact us for more information:

Tel: +86 -755-29077666
E-mail: sales@iceups.com

Address: 715 Jinhao Building, No. 109 Guangshen Road, Fuyong Street, Baoan District, Shenzhen, China.