Revent VC100W User Manual

Chilling
perfeCtion
made in
Sweden.

A SMALL STEP
FOR MAN, A GIANT
LEAP FOR COOLING
BREAD.

Some people become teachers, artists or football players. Possibly even
prima ballerinas. We fell for baking, and since 1958 we invent functional
products that that help bakers get ahead. Today, we’re the no 1 rack oven
producer with representatives all over the world – offering our baking
technologies to bread lovers everywhere. Such as the innovative Revent
Vacuum Cooler. The best way to cool bread.

Freezing bread may not always be the best solution.
And letting it cool by itself takes forever. So we went
back to the earlier idea of vacuum cooling and develo­ped it further. Today the Revent Vacuum Cooler has
become the most efficient way to cool bread, enhance
it’s quality and shelf life – achieving a better total
cost of ownership.

With vacuum cooling your bread can be baked in
less time, as the baking process continues during
the cooling. In plain English, what before could take
over an hour in total baking and cooling, can today
be done in less than 15 minutes depending on pro­ducts. Also, the Revent Vacuum Cooler caters to all
bread types.

All bread is different and need separate
heating and cooling curves. The result is higher
quality with more aroma, which takes less time to
bake, less energy and floor space, less waste and
less handling and ingredients than ever before.
All in all - A better product along with a better
total cost of ownership.