QUALITYVAC INCREASE IN PRODUCT QUALITY AND MORE EFFICIENT PROCESSES

WITH QualityVac With the Koenig vacuum technology, you can cool and stabilize bread, rolls and pastries (e.g. Danish pastries) for further processing in just a few minutes. This enables you to ensure that the right quantity is always available at your points of sale, in the best quality and at the right time. In addition to this, you also optimize processes in the bakery with vacuum technology. Improved product Quicker (immediate) quality use in terms of freshness, of bread possible, crisp, volume and sta- e.g. when cutting bility even with gluten- toast, rye bread, free products. snacks, etc....

KOENIG QUALITYVAC – PERFORMANCE FEATURES Process know-how: comprehensive process consulting SERVICE & INSTALLATION and training during the installation of the vacuum worldwide service network for the screw pump technology in your production by the Koenig team electric sliding door, opening either to the right or to the left according to customer requirements short assembly times and easy installation by the qualified Koenig service team high operational safety and long service intervals with screw pump with ceramic-coated compressor screws (to prevent rusting with subsequent blocking of the compressor...

Baked products are frozen after vacuum conditioning and can be consumed immediately after thawing with a crunchy crust and fluffy crumb. Suitable for example for baguette, brioche products with decorative sugar, bread rolls, pizza dough or Mediterranean pastries (e.g. flat bread) BACKZEITREDUKTION BACKZEITREDUKTION BACKZEITREDUKTION BACKZEITREDUKTION BACKZEITREDUKTION UM 10-35 %UM 10-35 % % UM 10-35 % UM 10-35 %UM 10-35 Ready2Eat – The Koenig QualityVac allows an immediate consumption of products KOENIG Baking Storage Baking Freezing in the shop. N KÖNIG KÖNIG QUALITYVAC VERPACKEN AUFBACKEN LAGERUNG...

Quick cooling of particularly sensitive products such as panettone, sheet cake, cakes filled with pudding, etc., or of partly baked, topped pizzas to prevent soggy pizza bases. Also ideal for the cooling of products to be sliced such as toast, sliced bread, gluten-free breads and snacks. A variety of other applications such as cooling of rice, pudding, pasta, potatoes or large cooked products in commercial kitchens

WORKING PRINCIPLE The air pressure determines the temperature at which liquid boils. The lower the air pressure, the lower the boiling point. The QualityVac vacuum cooling technology makes use of the physical principle. The technology applies this principle to extract the energy required for this process in the form of heat from the product. As a result, the product is cooled down and is stabilised within the shortest possible time. A baking trolley with hot part-baked products is brought into the vacuum chamber. The pressure in the chamber is then reduced by means of vacuum pumps so that water...

DIMENSIONS Example: Single rack With an optional cold water unit, you need less water for cooling because it is a closed system. This means you are not dependent on higher level refrigeration in your bakery either. We use high quality built cold water units with worldwide service network for maximum reliable operation.

SERVICE & SPARE PARTS FROM THE MANUFACTURER! Every machine and system is tested with dough and run in before it leaves Koenig‘s premises. Our technicians have profound education and years of experience in bakery technology. They assemble the equipment at Koenig and then commission it at your site. And should a problem ever arise, our spare parts and service department is at your disposal. Day and night. Worldwide. QR code for more information about QualityVac * Dimensions in mm - non-binding. Subject to technical changes. September 2023