Vacuum cooling by Durrer – Increase efficiency and safe energy

Cooling down oven-hot baked goods in an instant, vacuum cooling increases efficiency and productivity in

the bakery-processes and safes energy thanks to the possible oven time reduction of up to 30%.

Rolls and pastries become even airier and crispier than normal and benefit from a longer shelf life.

 

Vacuum cooling – High tech for the baking industries

The fastest cooling method of all: Durrer’s powerful vacuum coolers ensure greater efficiency in the bakery. The highest standards of hygiene and easy integration into existing control systems are a matter of course.

Directly from the oven, bread is cooled by 60° C within minutes: it doesn’t get any faster. The powerful pump draws off the steam. Durrer vacuum coolers meet the highest hygienic and technical requirements, and they increase productivity in the commercial and industrial production of baked goods. They also ensure optimised space utilisation. The systems offer considerably more efficiency in the bakery than when using more traditional coolers. Within a few minutes of products emerging from the ovens, hot rolls and pastries are cooled down, becoming crispier, airier, and simply better – which means they stay fresh for longer.

Durrer supplies standardised vacuum cooling systems, as well as design customised solutions – at no extra charge. As an Integrator Durrer also develops complete solutions – including integration in the line or in existing control systems.

 

Vacuum cooling – An investment that really pays off

A vacuum cooler is a wonderful thing. Cooling down oven-hot baked goods in an instant, vacuum cooling increases efficiency and productivity in the bakery. Rolls and pastries become even airier and crispier,

than normal and benefit from a longer shelf life. Durrer‘s new vacuum cooling system represents genuine Swiss quality and first-class service throughout the entire operating time. A genuinely unbeatable price-performance ratio.