VCS - Durrer vacuum cooling solution

The next level of vacuum cooling for baked goods from Durrer

Vacuum cooling is the fastest cooling method ever. The forced evaporation of the hot steam in the oven-warm bread creates an extremely powerful cooling effect with which the hot bread is cooled by up to 60° C within minutes.

The hygienic design complies with the guidelines of the EHEDG (European Hygienic Engineering & Design Group) and thus ensures that the vacuum chamber meets the highest hygiene requirements. Thanks to its network capability, the vacuum chamber can be integrated into the higher-level control system. This makes it possible to record the production data and ensures remote diagnosis.

Durrer offers standardised or customised vacuum cooling systems for batch and laboratory chambers. In the field of inline production, Durrer offers complete solutions for vacuum cooling with the required automation and integration into the line.