For Food & Kitchen
By creating a vacuum, our technology rapidly cools food by evaporating water from within its tissue. This advanced method preserves the quality and extends the shelf life of perishable items, all while minimizing energy costs and maintaining perfect consistency.
Cooling for more profit
Cooked food in industrial kitchens, (airline) catering & food factories needs to be cooled down before packing & selling. Cooling can take a long time and require high energy costs.
Long cooling times will result in reduced shelf life and increased rejects, as bacteria growth is fast, especially at temperatures between 30 – 55 ⁰C (86 – 131 ⁰F).
Vacuum cooling is the premium cooling choice over blast air cooling with respect to efficiency, reliability and product quality preservation.
With vacuum, your cooling time will be reduced to minutes, preserving food quality and minimizing bacteria growth, thus maximizing shelf life. Products are cooled uniformly, to the core. Only with vacuum, you can really control your temperature. Using a vacuum cooling will save substantially on cooling space and will reduce your energy costs. Vacuum is the most efficient cooling technology available in the market!
A wide range of food products can profit from vacuum cooling. The technology is used within the (airline) catering industry, at industrial kitchens, sushi producers and other food production companies. For bread & bakery products vacuum cooling offers also substantial productivity increases, as baking time can be reduced.
Food cooling with vacuum is perfect for most cooked, fried & baked products!
Weber Vacuum Cooling Food brochure
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Advantages of Food Cooling
Faster cooling
Vacuum cools way faster (15 to 30 min, as compared to hours), using much less space
Energy efficiency
Cooling food with Vacuum Cooling will result in up to 50% of energy saving
Uniform & Even Cooling
If you put gastronome racks in a vacuum cooler, you are 100% sure ALL food is cooled to the core and desired temperature, as vacuum cools "inside-out"
Reducing bacterial growth and preserving quality
As you cool very fast, bacteria get no time to grow, therefore, reducing reject lots and preserving quality
Saving on space
As the process of cooking of a food batch is significantly shorter, you will need less space. In other words, your productivity will increase significantly
