Bakers Journal

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Vacuum cooling for baked goods from Aston Foods


December 20, 2012
By Bakers Journal

Dec. 20, 2012 –  Switzerland's Aston Foods AG has introduced Continua, a
vacuum cooling process ideal for medium-sized producers.

Dec. 20, 2012 –  Switzerland's Aston Foods AG has introduced Continua, a vacuum cooling process ideal for medium-sized producers.

The fully automatic system for the continuous process uses optical identification. Baked goods are directly and automatically conveyed from the tunnel or shelf oven to the correct chamber. Bread baked in loaf pans is depanned and sliced after a short time. The vacuum cooling unit is loaded on one side and unloaded simultaneously from the opposite side. The system can reduce the cooling time to approximately three minutes. www.astonfoods.com

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