- Improved product quality
- Faster, instant processing
- Huge time savings
- Shorter baking times
- Reduced equipment requirements for deep cooling purposes
QualityVac
Firming, Ready2Eat, prolonged crispiness and cooling - with the König QualityVac, breads, small baked goods and pastries (for example, Danish pastries) can be cooled and firmed for subsequent use in just a few minutes.
Overview
Technical details
- A global service network for the screw pump
- Short assembly times and simple commissioning by our qualified service team
- Use of standard components available worldwide
- Robust, tested and durable construction
- Downtimes are avoided because all of the technology can be replaced selectively as units in the form of service technology
- Maintenance contracts available upon customer request
- Floor tray for the collection of the resulting condensate so that it does not run out of the chamber. This is subsequently pumped into a suitable drain on a fully automatic basis
- A removable base plate or removable condensate cover plate means that the chamber is fully washable together with the condensate drain in the inner area
- The use of a plate heat exchanger with maintenance and cleaning openings means changeover after prolonged use is not necessary
- The chamber is finished with rust- and acid-resistant stainless steel (duplex steel)
- Simple operation with touch screen and 50 storable programme steps
- Remote maintenance with full access to the entire control system possible
- The remaining time is displayed in large and easily visible form on the display
- Soft start is guaranteed as part of the programme sequence
FIRMING: Firming and preservation of prepared or partially baked bread, small baked goods (rolls) and small pastries (e.g. Danish pastries or croissants)
READY2EAT: Ready-baked products are frozen after vacuum conditioning and are immediately ready for consumption after defrosting with a fresh crust and juicy crumb.
PROLONGED CRISPINESS: We prolong the appearance and crustiness of baked rolls and small baked goods which are delivered to stores, for example
COOLING: Rapid cooling of particularly delicate products such as Panettone, tray-baked cakes, bee sting cakes and so on, or of partially baked, pre-filled pizzas to prevent the base from becoming soggy, and the cooling of products that will be sliced such as tin bread, sliced bread, gluten-free baked goods and snacks
HIGH-VOLUME COOLING: A wide range of other applications such as when cooling rice, puddings, pasta, potatoes or large cooked products in commercial kitchens.
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