Vacuum technology Optimized Vacuum Solutions for Vacuum Baking and Freeze Drying
Oerlikon Leybold Vacuum offers compact and versatile vacuum option for Food Industry with its Ruvac WH series that is perfect for freeze drying and vacuumbaking.
Applications in the Food Industry like packaging, vacuum baking and freeze drying are requiring increased focus on fast and energetically effective vacuum solutions that are replacing aging and high maintenance equipment at older food processing plants. Modern vacuum pumps with their compact design, high efficiency and the possibility to use an external frequency converter, such as Oerlikon's Ruvac WH series match customer requirements to an extremely high degree. These pumps can be integrated in current system leading to a considerable savings on energy cost while delivering a higher pumping speed and a much needed production upgrade with increased flexibility.
Other food processing manufacturing processes also profit from the advantages of applying modern vacuum technology, as seen in the vacuum conditioning of industrial bread baking. Here, simple physical principles are applied. At atmospheric pressure, water boils at 100 ° C. Decreasing the atmospheric pressure decreases the boiling point. If the pressure is at 42 mbar, the water already evaporates at 30 ° C, the energy necessary for baking stems from the still almost warm oven baked product. If the baked goods are subjected to vacuum cooling, this is done in 2 - 6 minutes, with the steady withdrawal of the water content preventing a possible condensation, the so-called gelatinization within the product.
This vacuum-based baking technology offers significant advantages for plant manufacturers, producers, bakers and consumers. While customers can purchase perfectly baked products almost around the clock, manufacturing and distribution channels are saving money, as significant cost reductions are possible in logistics, plant foot-print and in streamlining work economics. Depending on the plant design, cost reductions may reach 50%.