Vacuum cooling.

For the baking industry.

The fastest cooling method of all: our powerful vacuum coolers ensure greater efficiency in the bakery. The highest standards of hygiene and easy integration into existing control systems are a matter of course.

Directly from the oven, bread is cooled by 60° C within minutes: it doesn't get any faster. The powerful pump draws off the steam. Our vacuum coolers meet the highest hygienic and technical requirements, and they increase productivity in the commercial and industrial production of baked goods. They also ensure optimised space utilisation.

We supply standardised vacuum cooling systems, as well as design customised solutions - at no extra charge. We also develop complete solutions - including integration in the line or in existing control systems.

Vacuum cooling by Durrer

It doesn't get any better

We have been developing and manufacturing vacuum cooling systems for third-party suppliers for a number of years. Our new vacuum cooler showcases our experience and concentrated know-how as a specialist for vacuum technology. With an excellent first impression, the vacuum chamber has a high-quality, elegant industrial design. In addition to the standard solution, we produce tailor-made custom versions without further cost.

World market leader Busch’s vacuum pump belongs to the latest generation, while first-class work quality and high performance are a matter of course - an outstanding price-performance ratio. As a lifecycle partner, we are always there for you - for repairs, maintenance, and all kinds of questions about your system.

Advantages at a glance:

  • First-class price-performance ratio
  • Concentrated technology know-how
  • Latest pump technology by Busch
  • Standard or custom version available
  • Professional support over the entire lifecycle
  • High-quality design

Cooling baked goods - your options:

Ambient / cooling in the environment

Refrigeration / Active cooling (refrigerator)

Vacuum cooling / Active cooling under vacuum (enthalpy)

Production process in your bakehouse of tomorrow with VCS:


The laboratory vacuum chamber is designed for several baking trays. It is suitable for various test experiments and for training purposes. The lab chamber offers the same functionality as the larger Durrer VCS coolers. Yes, it is the same proven Durrer technology, but much more compact and mobile. The results can be seemlessly scaled up. This enables us to meet the requirements and wishes of our globally active clientele in vacuum cooling technology.

The 200 m3 pump reaches a final pressure of < 0.01 mbar and cools the baked goods at the same rate as the large batch vacuum coolers.

Pump capacity: 1 x 200 m3 for R&D
Cooling capacity: from 95°C to approx. 35° core temperature in 4 minutes
Chamber size: 60 x 40 x 80 cm (W x L X H)

More informations

VCS Batch

The standard vacuum chamber is designed for one, two or three baking trolleys (Euro standard). However, it is also offered as a customized version - according to individual specifications and wishes. The optimum pump for the system is evaluated after an initial product analysis. We offer two types of pump stands:

TECHNICAL ROOM TYPE: Open pumping station. The pumps are installed in a separate technical room.
TYPE BAKING ROOM: Closed pump stand with chiller. This system is installed directly in the bakery.

More informations

VCS Inline

The inline vacuum cooling system is a continuous system. The baked goods are transported from the oven to the cooling chambers via a conveyor belt - directly and fully automatically. Within minutes, the baked goods are also cooled down by 60°C and transported directly to further processing.

The vacuum chamber of the inline system is offered as a customized version. Our engineers determine the size and capacity of the system individually: on the basis of the parameters and targets defined with the customer.

More informations

The benefits are clear

Controlled cooling process

For low-germ production with fast process control.

Quality optimization

Process safety thanks to reliable control technology.

Reduction of baking time

Leads to improved utilisation of the oven surface.

Shelf life, freshness and crispness

With ideal water balance in the product and low-germ cooling.

Production area

Optimised use of space through reduced processing time.

Minimum maintenance costs

With an optimum concept and components of the highest quality. Simple and cost-effective.

Higher productivity

Through reduced times in baking, cooling, processing, packaging and optimised logistics.


Human-oriented operation and handling.


Suitable materials and cleanable design according to EHEDG.


The use of state-of-the-art technology and intelligent control systems leads to high energy-efficiency.

Shaping and stabilisation

Finished and half-baked products, ability to pulsate.


3 years warranty.

On the pulse of technological development

We continuously research in the field of vacuum cooling and are always technologically up-to-date. This is how we constantly further develop our vacuum coolers. We cooperate with the most renowned Swiss research institutes, who regularly provide us with the latest research findings and forward-looking knowledge.

Our aim is to continue as a future pioneer in vacuum cooling technology. This enables us to tailor our developments entirely to our customers’ wishes and requirements.

Pump technology: different operating principles

Various methods can create a vacuum. Depending on the application, the best-suited method varies - our goal is to reach the greatest possible energy efficiency.

The vacuum pump’s energy consumption is only one factor within the process.

Together with our research partners.

We are constantly researching and developing further our vacuum coolers. We regularly receive the latest research findings and forward-looking knowledge from the most renowned Swiss research institutes.

Finally, it is our goal to continue to play a pioneering role in vacuum cooling technology.

At Durrer, it's always about finding the best solution together.
And this is done through open, honest dialogue.

Peter Storfer
Knusperstube Bäckerei GmbH

I'm impressed about the excellent quality and the smooth and accurate installation of the Durrer vacuum cooling system. And also about company's philosophy.

Roger Mohn
Bäckerei Konditorei Mohn AG

With Durrer, they know what they're talking about. Their professional advice is excellent. Added to this is the extensive experience in vacuum technology. That's why we chose Durrer.

Gerald Geier
Geier. Die Bäckerei GmbH

Durrer has been recommended to us by the company Busch AG. We are currently starting our cooperation. However, I already recommend the competent VCS team from Durrer and the new system to all my baker colleagues and customers of other vacuum cooling solutions.

Jochen Baier
Bäcker Baier

Presales – Demonstration and training.

With Durrer, you know what you get. We give interested customers the opportunity to visit our plants and machines at our premises and test them extensively with various products.

Acceptance usually takes place in two steps: with Factory Acceptance Testing (FAT) at the Durrer factory in Immensee, and with Site Acceptance Testing (SAT) commissioning at the customer's premises.

Service also includes in-depth training in the correct system operation and handling; and of course, our warranty, which is usually for three years, or 6000 operating hours.

Aftersales – We remain your partner.

Durrer services do not end after commissioning.

We support our customers afterwards also: for maintenance, repairs, upgrades - and thus for long-term value retention of your investment.

Our Aftersales Department is available at all times and ensures that your request is dealt with promptly and professionally.