WP L Vacuspeed Vacuum Cooling System | WP Bakery Group USA, Retail, Wholesale and Industrial Baking Equipment and Food Service Equipment, Shelton, CT USA



  • Wet cleaning of cell interior
  • Enormous energy savings due to reduced cooling time and low connected load ratings compared to conventional cooling
  • Easy operation thanks to retrievable product programs
  • Little loss of flavor
  • Gentle on the product thanks to differential pressure measurement
  • Minimum loss of moisture
  • Germ-free cooling
  • Maximum product quality
  • Minimum loss of moisture
  • Longer lasting crispness and stability of the baked goods with reduced baking time
  • Independence from weather influences
  • Immediately ready to be cut after cooling
  • Reproducible results thanks to storable cooling programs
  • Shelf life of baked goods improved and extended up to 3 weeks
  • Enormous energy saving
  • Cost advantage – production capacity 80 % less expensive than flash freezing
  • Time savings – time effort only approx. 30 % compared to flash freezing
  • Little floor space required
  • Simple handling



  • Rolls
  • Bread, including rye bread
  • Assorted danishes and donuts
  • Cookies and other fine baked goods
  • Cakes


  • 1 – 3 Trays with tray dimension 980 x 580 or 780 x 580

Added Value


  • Control with touchscreen
  • Solid stainless steel housing with drive-up ramp
  • Difference pressure measuring system

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VACUSPEED® High Power Vacuum Cooling System

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