stands for a baking process invented and patented by Cetravac, and the technology needed for it, the vacuum baking oven?
Unfortunately this term is often misused for the process shortening due to vacuum cooling, which causes confusion
the finished baked goods produced by vacuum baking and the associated process optimization have a higher moisture content and a significantly longer shelf life?
the products, which are brought to the ideal temperature by rapid cooling immediately after baking, can be perfectly sliced right away?> Curious?
20 - 30 % shorter baking times can be achieved by using vacuum conditioning?
products cool down significantly faster through vacuum conditioning? For example a full tray coming out of the oven at 90 - 95 degrees needs only 2 - 5 minutes to cool down to approx. 30 degrees.
you need up to 50% less energy consumption over the whole process chain through the use of Cetravac vacuum conditioning?> Curious?
Cetravac presented a practicable vacuum conditioning plant for the first time at the IBA 2000. At that time they were the proud winner of the IBA Trophy for the most innovative new development in the “refrigeration” segment.
Today the Cetravac company is considered to be the market leader in the area of vacuum conditioning, both in Germany and internationally. A large proportion of its customers are among the baking sector’s market makers and opinion formers.
Cetravac also sees the steadily growing Internet retail business (e-commerce) as an opportunity for new technologies and future markets. Online retail enables and demands “Baking to Order”. For this Cetravac offers the patented vacuum oven, which is probably the current best solution to allow freshly (vacuum) baked bread to be delivered just a few minutes after leaving the oven. And that can be done entirely without any loss of crispness, shape, volume and weight.
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Shape your future with us and make our winning margin your own!Adolf Cermak, CEO
We achieve the best results by using outstanding performance. The challenge is: To let our staff are constantly growing, to bind them by pleasure for their work and by the necessary creative freedom. We want to offer people new and attractive chances.
Cetravac is looking for:
We are not only looking for "employees". We are looking for people who are willing to start a promising career. If you are that exceptionally person, we would love to get in touch with you.Get in touch!
Wirklich unglaublich, was der Vakuumkonditionierer von Cetravac gerade im Premiumsegment an Vorteilen bringt.Martin Dries
Cetravac’s vacuum oven is the only vacuum baking oven that enables part-baked products to be fully baked extremely quickly by the unique combination of heat, steam and vacuum. Even large bread loaves reach a core temperature of more than 80°C in only 6 - 8 minutes. This is combined with long-lasting freshness after baking-off. Optimum slicing firmness and readiness for packing immediately after removal from the oven are achieved by the possibility of a subsequent vacuum cooling phase.
Cetravac vacuum baking of pre-baked products means 0 % weight loss compared to 6 - 10 % with conventional baking. When baking dough pieces, the subsequent use of vacuum cooling also leads to a quality never seen before. More about this under “Vacuum conditioning”.Contact us now!
We guarantee the rapid cooling of heated or baked products through the use of vacuum conditioning. This means a full tray coming out of the oven at 90 – 98 °C needs only 2 – 5 minutes to be cooled down to approx. 30°C. A decisive advantage of vacuum conditioning is the distinctly longer shelf life and improved storage capability. For example the shelf life of pre-baked products can be ensured at a storage temperature of 5 - 8 °C or even room temperature.
Vacuum conditioning also successfully optimizes volume and guarantees improved shape stability of the baked products.Contact us now!