For Sushi & Rice

Market leader in Sushi cooling

Weber Cooling is the world market leader in vacuum cooling. This is our profession. Together with the largest sushi suppliers in Europe and Asia, we have developed a special range of vacuum coolers for this market, both for cooling sushi rice and sushi rolls.

No one can beat us on cost. We have the knowledge, the scale and the most cost-efficient locations. We have a 100% focus on vacuum cooling - making us the world market leader. No one has more knowledge and provides better support!

A better, sweeter taste & superior bite

With vacuum you can cool rice or sushi within a few minutes, without drying the skin or opening the surface. In addition, vacuum cooling results in a sweeter taste and richer bite.

With vacuum you cool rice by "cooking it cold" in our vacuum chamber:
The pressure in the chamber is continuously reduced, lowering the boiling point of water and forcing water in the rice to boil. The energy (= heat) is drawn from the rice, causing it to cool. The husk will not dry out during cooling, the rice grains will grow slightly larger and have a more open surface texture due to the vacuum continuously pulling on each individual grain. The result is a sweeter taste and a better bite!

Shelf life of Sushi

Due to the rapid cooling with vacuum, you can let sushi rice cool down to the desired 30 - 35 ⁰C in just a few minutes, leaving bacteria no time to multiply. Then you can quickly cool the finished sushi to the desired storage temperature. This way you add extra shelf life to your product, without compromising on the taste or structure.

We have supplied vacuum coolers to leading (sushi) rice producers in Europe, who first vacuum cool the rice with our vacuum cooler as a preparation for sushi production and then - once the sushi has been formed - vacuum cool again to maximize its shelf life. With vacuum, you get a sweeter taste, richer structure and longest shelf life.

Check out (briefly!) how our technology works!