MONSUN - the brand with tradition - an effective system in baking oven construction as a matter of principle
The baking system with forced air heating, developed by Alois Paul Linder in 1936, is demanded today more than ever because of its flexibility and energy savings. Basic principle of the system: 2 fans provide a regular change of direction of the hot air flow. The resulting uniform top and bottom heat and especially the low air velocity guarantee first-rate baking results on minimal footprint with maximum loading and lowest possible energy consumption.
DEBAG deck ovens, rack ovens or bake-off ovens – nearly all models are equipped with the unique MONSUN technology and guarantee a uniform system from the bakery to the shop.
Illustration of MONSUN principle in the deck oven
More profit for all bakers - this is our daily bread
Who does not like to save money in order to increase profit? The MONSUN technology from DEBAG allows you to achieve this on a daily basis.
Without involving materials that need to be heated in addition, the heat is supplied directly to the raw dough through the moved air. This reduces the required energy significantly and your profit increases.
Long-term high quality of baked goods
The low air velocity provides intensive heat transfer and prevents the raw dough from drying out.
Full aroma through fully proved pushed raw dough.
The intensive heat transfer allows even fully proved raw dough to perfectly bake off; this in turn makes for extremely tasty baking results.
Uniform brownness all around
The typical uniform all-around brownness typical for DEBAG is achieved through consistent heat distribution.
High loading capacity
The alternating air movement prevents the formation of pockets without airflow allowing more raw dough to be placed on the baking sheet.
MONSUN against climate change
The superb properties of this technology help preserve energy. This we contribute together to protecting the environment.
