With the introduction of Vacuum Cooling Technology in the Food Production Industry, the baking and cooling process, temperature and moisturisation can be managed and manipulated, resulting in significant improvements to the process and the final products.
Vacuum Cooling and Baking can bring revolutionary improvements to the quality and production of various food categories or substantially contributes to the shelf life. Are you interested to learn what it can do for your products and production?
Do not hesitate to contact us.

Some examples of product groups which can benefit from Vacuum Cooling

  • Bakery products
  • Sauces and soups;
  • Rice products, quinoa;
  • Meat and meat substitute products, (production speed and capacity, minimization of the contamination phase, increasing shelf life)
  • Flowers and plants (extended shelf life)
  • Grasrolls and compost (transport improvements)