Vacuum cabinet

  • Cabinets for simultaneous implementation of the final baking phase and cooling of the product (!)
  • The principle of work is based on the physical fact that the water at low pressure is boiling at a lower temperature. By extracting the air out (lowering the pressure) the product is cooled and at the same time, at the lower temperature the final baking phase is preformed.
  • Process duration 1-4 minutes
  • Execution for 1, 2 and 3 racks from rotary rack oven for trays up to 600×1000 mm
  • Multideck execution for tunnel and deck ovens
  • Regulating process duration and reducing pressure in cabinets