See Vacuum Cooling Live at Südback 2026 - Weber Vacuum Group
- October 24, July 27 2026
- Messe Stuttgart
Freshly baked products.
Vacuum cooled in minutes.
Measured, compared, and explained live at our stand.
At Südback 2026, Weber Vacuum Group will show how vacuum cooling changes the bakery workflow. not on a screen, but with real baking demonstrations at the stand.
See the full process:
bake → vacuum cool → compare → discuss your production case.
Visit Us at Stand 9D58
Why visit Weber at Südback?
Cooling is often the hidden bottleneck in a bakery.
Products leave the oven, but they still need time, space, racks, labour, and control before slicing, packing, freezing, or transport can start.
Vacuum cooling shortens that step dramatically.
At our stand, you will see how vacuum cooling can help bakeries improve:
- Cooling time
- Product stability
- Crust and crumb structure
- Shape and volume
- Shelf life
- Production flow
- Cooling space usage
- Oven and labour efficiency
This is not theory.
You will see the difference in the product.
Live baking and vacuum cooling demonstrations
During Südback, our bakery team will run scheduled live demonstrations with real bakery products.
Each demo shows:
- Product coming from the oven
- Vacuum cooling process
- Cooling time measurement
- Before-and-after product comparison
- Practical explanation for bakery production
- Discussion about ROI and workflow impact
You will be able to compare product quality, structure, crust, softness, and handling directly at the stand.
What you will learn
For artisan bakeries
See how vacuum cooling can support better product consistency, faster handling, and reduced cooling space.
Relevant for:
- Bread
- Rolls
- Baguettes
- Croissants
- Danish pastry
- Gluten-free products
- Cakes and muffins
For industrial bakeries
Discuss how vacuum cooling can support higher throughput, faster packaging, more stable production planning, and reduced cooling bottlenecks.
Relevant for:
- High-volume bread production
- Sandwich and toast bread
- Hamburger buns
- Par-baked products
- Sliced products
- Frozen bakery workflows
- Multi-oven production lines
From hot product to controlled process
Traditional cooling takes time and space.
Vacuum cooling brings the cooling step under control.
With Weber Vacuum Cooling, bakeries can reduce cooling time from hours to minutes, while improving process consistency and product handling.
The result is a faster, more stable production flow — from oven to packaging, slicing, freezing, or delivery.
Talk to our bakery specialists
Our vacuum baking specialists will be at the stand to discuss your product, your process, and your current bottlenecks.
Bring your questions about:
- Cooling time
- Product weight loss
- Crust and crumb structure
- Shelf life
- Slicing temperature
- Packaging temperature
- Energy use
- Rack and floor space
- ROI
- Integration into your existing bakery
We will help you understand whether vacuum cooling makes sense for your bakery — and where the business case is strongest.
Who should visit?
This stand is built for decision-makers who want to improve bakery production, not just look at equipment.
You should visit us if you are a:
- Bakery owner
- Production manager
- Plant manager
- Operations manager
- Technical manager
- R&D baker
- Product development manager
- Industrial bakery investor
- Bakery consultant
