A SMALL STEP FOR MAN, A GIANT LEAP FOR COOLING 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. Visit our website to learn more: www.revent.com Or contact us at info@revent.comhttp://www.revent.com