We offer a collection of state-of-the art solutions for the use of Vacuum Cooling and Baking in various segments of the food and bakery industry. The product portfolio goes under the brandname VACTORR. A merger between the abbreviation of Vacuum (VAC) and the surname Torricelli (TORR), belonging to the first man discovering Vacuum and the Barometer, Evangelista Torricelli.
The VACTORR portfolio consists of three segments:
The decision to integrate Vacuum Cooling and Baking in the production process, is a strategic one. Before preparations start we offer our clients the possibility to test the impact of Vacuum Cooling and Baking on their production process and product results. Recipes, baking time, baking curves are tested and optimized to get the best results. Our in house testing facilities are equipped with all necessary tools to service this process. The all-in-one mobile R&D unit is built for testing in our premises or on site at the production location of our clients. Compact, and constructed for use in various destinations around the world.
VACTORR B (1,2 and 3) is a compact all-in-one solution, bringing the latest technology together with ‘safety first’ as a standard. Several unique features such as the rounded Vacuum Chamber display the companies philosophy: only if technique and technology are adapted and integrated without concessions, the client can expect and achieve optimal results.
The C stands for Continuous, industrial baking. In this segment we have been able to develop revolutionary solutions, based on close cooperation with key players in the market. Based on mutual respect and trust we have been granted chances to create multiple tailor made systems operating all over the globe. We are able to offer a partnership including all the services from the first analysis, testing, concept development, engineering, production and installation. Thanks to years of experience in the segment we are proud to be leading the development of Vacuum Cooling and Baking in the World of Industrial bakeries.