WP Bakery Group’s VACUSPEED vacuum technology provides two application areas for bakeries: it cools hot items from the oven with minimal energy input, while extending the shelf life of bread, rolls and Danish pastries. With its patented dough-specific process, the vacuum chamber can cool down quickly and gently with minimal water loss.

Patrick Nagel, Key Account Sales Manager of WP Bakery Group, said: “Vacuum cooling greatly reduces the process time for cooling complete or semi-baked products, such as artisan bread, pastries, Danish and croissants.”

The sanitary VACUSPEED can reduce the product temperature by 39 to 46°F (4 to 8°C) in minutes. This process extends the shelf life of baked goods by three weeks, as the bacteria are killed during the evacuation process before the product enters the hygienic packaging. The patented process keeps the moisture in the baked goods and keeps them fresh for longer.

VACUSPEED supports the freezing process with its energy-saving high-speed program. On average, baked goods with a core temperature of up to 212°F (100°C) are cooled in a vacuum chamber for 6 to 8 minutes.