What is Vacuum Cooling and Baking? Vacuum Cooling and Baking is a revolutionary technique resulting in significant improvements of the baking proces and its final products. Due to the manipulation of the air pressure, the boiling point is reduced to just several degrees Celsius. As a result of this manipulation, time, space and energy is saved in the baking and cooling proces. The product quality and stability improves, and extension of the shelf-life is obtained. We offer the system as a batch operation or as custom made in-line continuous industrial solution. The advantages of Vacuum Cooling and Baking at a glance: Approximately 30% reduction in the baking time Over 90% reduction in the cooling time Approximately 30% increase in the oven production capacity Reduction in the production cost per unit Reduction in energy costs Better volume and stability of the product Fewer additives needed for the production process resulting in a healthier product Longer shelf life thanks to extreme reduction of the contamination phase Vacuum Cooling and Baking Company is member of the Verhoeven Bakery Equipment Family. Other labels in the family are BVT Dough Process Solutions, NEWCAP Industrial Handling Solutions and BAKEPACK End of Line Solutions