Realizing cooling and quality preservation for cake shops with a VE freezer.

A scene from a cake shop's preparation. The baked sponge and prepared mousse are immediately placed in the VE freezer to cool.
The way they are arranged at this time is key! By aligning the heights and arranging them neatly, the cold air circulates evenly, allowing for quick and uniform cooling.
With traditional methods of leaving them at room temperature or slow cooling, they often lingered in temperature ranges conducive to bacterial growth, which could compromise flavor and texture.
With the VE freezer, the center temperature is rapidly lowered, preserving color and moisture. Additionally, it enables temperature management in compliance with food sanitation laws, supporting safe and secure production.
After cooling, it is important to immediately remove the cakes for packing and transfer them to the frozen storage.
Through "appropriate cooling" and "optimization of work processes" with the VE freezer, cake shops are achieving both quality maintenance and labor savings, significantly improving productivity.
A test room is also available in Shinagawa, Tokyo, for rapid freezing tests of your products.
Weekdays 9:00 AM - 6:00 PM (Closed on weekends and holidays)
Contact:
MP Engineering Co., Ltd.
info@vefreezer.com
03-4335-7225 (main line)

Inquiry about this news
Contact Us OnlineMore Details & Registration
Details & Registration