🥖 Frequently Asked Questions – Vacuum Cooling for Bakeries

1. How fast can vacuum cooling cool our bread?

Vacuum cooling can reduce core temperatures from 95°C to 30–35°C in just 8–12 minutes, depending on product type, load size, and moisture content. Compared to traditional cooling (which can take 1–2 hours or more), this is a game changer for production flow.

2. Can a vacuum cooler be tailored to fit our existing trolleys?

Yes. We offer solutions customised to your trolley dimensions and product load, ensuring optimal performance and integration into your production line.

3. What types of bread or baked products are suitable for vacuum cooling?

Vacuum cooling works particularly well with:

• Artisan loaves
• Rolls and buns
• Gluten-free bread
• Pre-sliced loaves
• High-moisture or dense products
  It stabilises structure, improves crust, and extends shelf life. Not sure if your product is a fit? Ask us to assess it.

4. How does vacuum cooling improve product quality?

It locks in shape, reduces sagging and deformation, and improves consistency by:

• Minimising residual baking (no overcooking post-oven)
• Enhancing crust texture
• Helping to extend freshness and shelf life

5. What are the space and power requirements?

Our systems come in a range of sizes. We’ll work with your available floor space and ceiling height. Standard units require a 3-phase power supply. If you’re unsure, we’ll help assess your site readiness.

6. How many vacuum coolers do I need for my production volume?

This depends on:

• How many trolleys you bake per hour/day
• Desired cycle time
• How tightly your oven and packaging schedule runs

Generally, a vacuum coolers works well with 4-5 ovens. We will help you model the ideal configuration to avoid bottlenecks.

7. Is installation and training included?

Yes. Installation is done by our experienced engineering team, and we include hands-on training for your staff. We also offer support by a Master Baker and provide starter recipes to help you adapt your processes.

8. Can vacuum cooling reduce energy usage in our bakery?

Yes. By dramatically shortening the cooling phase, you reduce ambient room cooling loads and improve the efficiency of your entire production flow—less air conditioning, less downtime, and better use of your ovens.

9. Do you lease vacuum coolers?

Absolutely. offer leasing starting at $5,000/month* making it easier to adopt vacuum cooling without a large upfront investment. Ask us about current offers and payment plans.

*Pending approval and conditions.

10. What bakery and patisserie products are best suited for vacuum cooling?

Vacuum cooling enhances a wide range of baked goods. It’s particularly effective for:

• Crusty and artisan breads
• Rolls, baguettes, and buns
• Sandwich loaves and toast bread
• Croissants, Danish pastries, and puff-based items
• Gluten-free baked products
• Muffins, cakes, sponge cakes, and biscuits

It helps achieve:

• Crispier crusts
• Better volume and shape retention
• Reduced baking and cooling times
• Extended shelf life
• Improved productivity across the baking cycle

If you’re unsure whether your product line is compatible, we can run a test or provide guidance based on your recipes.

🍞 Ask for a demo today here

Resources Available to You!

📖 Vacuum Cooling Brochure: https://heuch.com.au/wp-content/uploads/2024/05/Vacuum-Cooling-BREAD-BAKERY-WEB-inside.pdf

💻 About Vacuum Cooling: https://heuch.com.au/products/vacuum-cooling/

🍞 Success Story: https://www.youtube.com/watch?v=0_jLh2Hp5Os&t=3s

🥖 How Vacuum Cooling helps https://heuch.com.au/starting-a-new-bakery-using-vacuum-cooling/

🔢 Vacuum Cooler Calculator https://heuch.com.au/calculator/

🎦 Webinar: https://www.youtube.com/watch?v=OhtlPvL5BRU