Vacuum cooling system

Revent Vacuum Cooling VC70A

The Revent VC70A is a vacuum cooler specifically designed for bakery products, enabling very rapid cooling of bread and other products immediately after baking.

Unlike traditional cooling on a trolley at ambient temperature or in a cold room, the VC70A creates a controlled vacuum inside the chamber. As the pressure decreases, a small portion of the moisture contained in the product evaporates at a low temperature. This evaporation rapidly removes the heat present in the core of the product, allowing for fast and uniform cooling.

This technology therefore significantly reduces the time between the product exiting the oven and the subsequent production steps: slicing, packaging, freezing, or shipping.

Revent also states that the process reduces the overall baking/cooling time while improving or preserving the volume, crumb structure, crust, and aromas of the product. It is suitable for both fully baked and pre-baked products.

Key advantages:

- Extremely rapid cooling of products after baking
- Significant reduction in cooling time compared to traditional cooling
- Possibility of reducing the time spent in the oven for certain products, as residual baking continues during the vacuum phase
- Increased oven production capacity
- Reduction in the number of trolleys and the space required for cooling
- Uniform cooling to the core of the product
- Better control before slicing or packaging
- Preservation of the volume and structure of the bread
- Improved quality of the crust and crumb
- Reduced losses and rejected products
- Suitable for industrial and semi-industrial production.

Technical specifications – Revent VC70A

Manufacturer: Revent International AB
Model: VC70A
Type: Vacuum Cooling System
Maximum load: 70 kg per cycle
Capacity: 1 trolley
Maximum usable space: 820 × 1000 mm
Configuration: 1 front door
Vacuum pump: 22 kW
Power supply: 400 V / 50 Hz / three-phase
Rated current: 52 A

For some products, the cooling time can be reduced to just a few minutes instead of several tens of minutes with a conventional method. The exact duration naturally depends on the product, its weight, its baking process, and the desired final temperature.

In summary:

The Revent VC70A is neither an oven nor a conventional cooling chamber. It is a process equipment that rapidly removes heat from the product using a vacuum.

It is particularly interesting for industrial bakeries looking to increase oven throughput, shorten the production cycle, and package or process products much more quickly after baking.
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