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.

QualityVac

Overview

  • Improved product quality
  • Faster, instant processing
  • Huge time savings
  • Shorter baking times
  • Reduced equipment requirements for deep cooling purposes
Croissants after vacuum cooling
Images
Croissants after vacuum cooling
Tin bread comparison left without vacuum cooling, right with vacuum cooling
Images
Tin bread comparison: left without vacuum cooling, right with vacuum cooling
Tin bread comparison left without vacuum cooling, right with vacuum cooling
Images
Tin bread comparison: left without vacuum cooling, right with vacuum cooling
Ciabatta comparison left without vacuum cooling, right with vacuum cooling
Images
Ciabatta comparison: left without vacuum cooling, right with vacuum cooling
Focaccia comparison left without vacuum cooling, right with vacuum cooling
Images
Focaccia comparison: left without vacuum cooling, right with vacuum cooling
Hefezopf comparison left without vacuum cooling, right with vacuum cooling
Images
Hefezopf comparison: left without vacuum cooling, right with vacuum cooling
Videos
QualityVac
Videos
Vacuum Cooling

Technical details

Service & Commissioning
  • 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
Cleaning & Maintenance
  • 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)
Control & Operation
  • 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
Applications

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.

Detailed images

Are you interested in this product?

We will be happy to advise you and make an offer customised to your project’s specific requirements.

König Sales
+43 316 6901 0
Send email
König Customer Service

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