Cooling & Freezing

The cooling rate after baking directly affects the product's microbiological safety, texture and shelf life. Slow or uneven cooling can cause moisture loss, quality deterioration and food safety risks. In flour-based products and prepared foods in particular, cooling is as critical as baking.

We offer Weber's vacuum cooling technology across a broad portfolio, from the WeBake series for bread cooling and the WeFood series for sushi rice and prepared foods to pallet-scale cooling rooms. Depending on the product and load, cooling time can be reduced to just a few minutes.

We scale the cooling solution to your product type, capacity and facility layout, and manage everything from installation through performance testing. By measuring energy efficiency and food safety performance together, we build the right cooling architecture for your operation.