Earlier commissioning of baked goods and less space requirement
The rapid cooling and simultaneous stabilisation of the baked goods enables them to be commissioned more quickly. The following illustration shows how the core temperature of crust-cracked rolls behaves directly after unloading from the oven when cooled in a room at a temperature of 22° C compared to cooling in a vacuum cell at different pressures. The rolls cooled in the vacuum cell can be poured into baskets 30 - 60 minutes earlier than conventionally cooled rolls without becoming bruised or dented.
If the baked goods are cooled using vacuum conditioning, the space normally required to cool the baked goods in the room is also reduced. Additionally, earlier commissioning allows a slight reduction in night work for staff.
In bakeries that only have a small area for cooling the baked goods, or in bakeries with an insufficient ventilation system, cooling baked goods with the aid of vacuum conditioning can contribute to a cooler and less humid room climate, especially in the hot summer months. Removing hot steam from the oven-hot baked goods and condensing it in a vacuum cell keeps the atmosphere cooler and drier compared to allowing the goods to cool down in the room.