Advantages for vacuum baking

Transferring the cooling heat of all bakery products into advantages on quality, productivity and shelf life of baked goods.

Over 90% reduction in cooling time

Reduction in cooling time you can achieve, which saves valuable time, improves productivity, and enhances shelf life of bakery products with advanced vacuum cooling technology..

Improves baked Products Quality

Vacuum cooling ensures that bakery products retain their texture, moisture, and flavor, leading to consistently high-quality products that delight customers and reduce the rate of returns or complaints.

Extended Shelf Life of baked goods

By reducing the internal temperature of baked goods rapidly, vacuum cooling minimizes the risk of microbial growth, thereby extending the shelf life of baked products and reducing waste, which is both cost-effective and environmentally friendly.

Boost Bakery Productivity by Up to 50%

Increase in productivity is achieved through shorter baking times (yielding more output) and higher labor efficiency.

less than 25c maintenance cost

Expected maintenance cost for each rack cooled, over the lifetime of the machine, achieving the highest revenue.

Vacuum Cooling Technology

By creating a vacuum, we harness steam generated directly from the bread itself rather than from an external oven, enabling us to 'cold bake' your bread. This innovative technique revolutionizes an industry that's over 12,000 years old, marking a game-changing advancement.

Increase The Bakery Profit

Using vacuum cooling technology, you can transfer part of your baking process to the cooler, eliminating the need to bake solely for stability. This approach offers numerous advantages, including improved productivity, higher quality of bakery products, freshness, and extended shelf life of the baked products.

Vacuum cooling can significantly boost your bakery's profitability by reducing energy and labor costs while increasing output with your existing ovens. Selling premium-quality products will enhance your revenue, and extended freshness will improve yield. Experience these advantages firsthand at our bakery center or by testing our coolers with your own products.

Solutions and Financing Opportunities For Bakeries

We offer customized cooling solutions for both artisanal and industrial bakeries, including batch coolers with optional intelligent logistics and semi-continuous deck systems designed specifically for your needs. Explore our full model range.

With the support of the Dutch Government, we can offer interesting financing solutions for larger scale projects, for up to five years. We are happy to discuss with you how we can support you here, bringing the investment in this innovative technology within your reach. 

Heuch fresh
“This is an absolute game changer for us, it’s very exciting to see something like this in action,”
Ray Johns
Owner of The Red Hill Baker
View testimonial
1697804222571
The use of the Weber Vacuum Cooler has significantly improved our production processes by providing consistent, improved product structure and volume.
Nicholas dos Santos
General Manager
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ABC bakery
We have added two Weber Vacuum coolers to our reVent ovens, to cool down toasted bread and more. Perfect support from their Bakery Master resulting in top quality results.
Kao Siêu Lực
Founder and owner of ABC Bakery
View testimonial
Principal 3
"Since integrating the VC system, we've observed a remarkable reduction in staling time from 2 days to just 7 days"
Juan Harders
CoFounder
View testimonial
Flamand 2
"For us, the shortening of the baking time and the crispy crust are the most important results of the vacuum cooling equipment supplied by Weber."
Flamand Pékáru Kft
Operations
View testimonial
Adobe Stock 204599442 Preview
“The adoption of vacuum cooling technology has been nothing short of revolutionary for us."
Gluten Free Australia
Operations Manager
View testimonial
Weber Vacuum Cooling in Bakery
"Our cooling process has been revolutionized, reducing bread cooling time from hours to mere minutes and significantly enhancing product quality."
Mark Reisinger
Operations Manager
View testimonial

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    Brochure2024

    Our Solutions

    Products
    80

    WeBake 40

    • Small single rack system
    • Designed for 40 kg loads
    • 750 x 900 mm inside room
    Products
    80

    WeBake 60

    • Standard single rack system
    • Designed for 60 kg loads
    • Designed for 60 kg loads o 850 x 1.000 mm inside room
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    120

    WeBake 80

    • Large single rack system
    • Designed for 80 kg loads
    • 850 x 1.200 mm inside room
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    100

    WeBake 120

    • Standard double rack system
    • Designed for 120 kg loads
    • 1.000 x 1.400 mm inside room
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    WeBake Research ONE

    • Our compact double tray solution
    • Designed for 5 kg loads
    • 450 x 650 mm inside room
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    WeBake Research TWO

    • Our large triple tray machine
    • Designed for 20 kg loads
    • 650 x 850 mm inside room
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    Inforoom

    Blog
    Basic Principles In Vacuum Cooling 1
    August 26, 2024

    Dimitrios Argyriou @GRAINAR | On Vacuum Cooling for baked products

    Events
    10172024

    IBA 2025

    Events
    10172024

    International Baking Industry Exposition (IBIE)

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