How it works

Physical principle of vacuum cooling

Hot baked goods cool down many times faster under vacuum.

Water evaporates faster at low air pressure or in a vacuum.

Under vacuum, water already evaporates at the lowest temperatures

In the mountains, the water does not boil at 100 degrees Celsius as usual, but already at around 80 degrees Celsius, because high up the air pressure is only around half as high.

That is why it takes longer to hard-boil an egg in the mountains. If the air pressure is lowered further towards zero with vacuum pumps, the water

already evaporates at room temperature. The evaporation of the water requires or extracts energy from the baked goods, which results in cooling.

In this way, hot baked goods can be cooled to room temperature in a few minutes using a vacuum, which otherwise takes hours.