Weber Cooling provides the widest variety of vacuum coolers for food and cooking areas, with the fastest cooling speed, utilizing premium technology and deal around the world service. We are the only supplier to offer specific line of product for various item groups. We have built many vacuum coolers for commercial kitchens, catering and the basic food market worldwide. We are understood for using the greatest cooling speed vacuum solutions, which is just possible with Hydronic cooling technology.
Not all foods are suitable for vacuum cooling. Since the process is based upon evaporation, the product should consist of enough water for cooling to be efficient. In addition, leafy vegetables like lettuce, which have a large surface area, can be cooled more efficiently than solid ones such as tomatoes. However neither of these requirements is as limiting as you may anticipate. Lots of foods that feel relatively dry in the mouth, such as bread, nevertheless consist of adequate water to be vacuum cooled. And since vacuum cooling typically only removes a few percent of the item’s water content, the loss of mass is less than you would contact forced-air cooling– lessening the loss of revenue on foods sold by weight.
The cooling method has a limited variety of application. Traditionally, products such as lettuce and mushrooms have been cooled under vacuum. Recent research has highlighted the possible applications of vacuum cooling for cooling meat and bakery products, vegetables and fruits. This paper thoroughly examines the existing state of the technology. It is concluded that while vacuum cooling remains an extremely specialised cooling method, with continuing research its application might make its usage in the food and veggie processing markets more competitive and prevalent.
Vacuum cooling is the fastest & most energy efficient way of cooling for kitchens & food factories. With Vacuum cooler for bakery cooked food can be cooled exceptionally fast (in only minutes) and homogenous. Besides ultra-fast cooling (at lowest energy cost and with minimum space requirements), vacuum cooling likewise offers extra advantages (besides longer service life and ideal quality conservation) for products like (sushi) rice and bread and bakery. A special series of equipment has been developed for this market.
Keeping food fresh during its journey to your plate isn’t simple. The clock begins ticking as quickly as a lettuce is plucked from the field or a bread roll is eliminated from the oven, and without some intervention to slow or stop that clock, lots of food will become unpleasant or unsafe to consume within days. For consumers who live best next to a farm or bakery, that might be acceptable, but for those people who live tens or even hundreds of kilometres away from where our food is grown or processed, it is just not practical.
A last advantage of vacuum cooling is safety. Because the circulation of air is totally in one instructions, from inside to outside, there is no opportunity for possibly infected air to get introduced and to flow around the food. The speed of vacuum cooling also boosts safety, as the rapid temperature level decrease provides bacteria less possibility to multiply.
Compared to conventional cooling, vacuum cooling is fast. With the right devices, a pallet of vegetables that would take numerous hours to cool via forced air blood circulation can be chilled within a couple of minutes. Vacuum cooling is effective, too, needing a quarter of the energy of forced-air cooling. Another advantage is that because evaporation occurs on all surfaces concurrently, the spatial distribution of the cooling is homogenous (especially for products with a high surface-area-to-volume ratio). This offers vacuum-cooled foods a considerably longer life span.
Standard cooling methods use either air or water to get rid of heat from food through a mix of conduction and convection. These techniques have been around for years, but they have a number of downsides. It can take hours to cool a pallet of vegetables utilizing forced air blood circulation or jets of water. Throughout that time, bacteria continue to increase, and the cooling fluid (air or water) may itself become contaminated with harmful bacteria unless rigorous precautions are taken. Standard cooling also produces an uneven temperature circulation, with food products at the edges of containers being cooled quicker than those at the centre. And obviously, the process is extremely energy extensive.
Vacuum Cooling will become a part of your baking procedure, by moving the last 20 – 40% of your baking time to the vacuum cooler. During the cooling procedure, the pressure in the chamber – and hence the boiling point of water – is continually decreased; the moisture in the bread will start to boil. The presence of steam throughout the process allows the starch gelation process to continue, allowing your products to more bake, while cooling at the same time.
The success of vacuum cooling in keeping vegetables fresh suggests that similar strategies are now being applied to other food products. Bread and pastries are one example. Within this application, the beginning temperature is much higher– as much as 90 ° C when bread rolls are unloaded from the oven– and the quantity of water present in the cycle is therefore significantly larger than it is for vegetables. Rotary-vane pumps do not have a high enough water-vapour tolerance to do the job, so screw pumps are a better option. They can swallow big quantities of water away and are likewise very tolerant of small particles (flour, poppy or sesame seeds, and so forth). As well as conserving energy and cooling the bread faster, vacuum cooling also bestows benefits for consumers: vacuum-cooled bread has a crispy crust and fluffy crumb, providing more pleasure when eating.
Cooked food in commercial kitchen areas, (airline) catering & food factories requires to be cooled down before packing & selling. Cooling can take a long period of time and require high energy expenses. Long cooling times will lead to reduced service life and increased turns down, as bacteria development is quickly, especially at temperatures in between 30– 55 ⁰ C (86– 131 ⁰ F). Vacuum cooling is the premium cooling choice over blast air cooling with respect to effectiveness, reliability and product quality preservation.
Weber Cooling is the international market leader in vacuum cooling; this is our profession. Together with master bakers in Europe & Asia and supported by a comprehensive research network and partners in the bakery world, we have established an inexpensive variety of vacuum coolers for the bakery world. No one can provide more competitive prices. We have the knowledge, the scale and the most cost-efficient areas.
Vacuum cooling is a fast evaporative cooling method, which can be applied to particular foods and in particular vegetables. Increased competitiveness together with higher concerns about product safety and quality has actually motivated some food makers to utilize vacuum cooling technology. The advantages of vacuum cooling include much shorter processing times, following energy savings, improved item shelf life, quality and safety.
