Top quality for bread and bread rolls at minimum space
Less footprint required through stationary rack cart!
DEBAG sets new standards for the development of rack ovens: The rack cart stands still in the oven during baking and does not rotate as with conventional rack ovens... This allows for the optimal use of the baking chamber and the footprint is reduced to a minimum.
You save energy costs and preserve the environment!
Of course, the compact design with stationary rack cart also has a positive effect on the energy consumption. Thus the S4 Öko has a connection rating of only 63 kW (oil/gas) in spite of increased output! You save money and preserve the environment!
Simple loading thanks to ground-level bottom without movable base plate.
Your numerous benefits at a glance:
low air velocity
stationary rack cart
narrow design
easy loading
high reliability
perfectly suited for tough continuous use
easy to service
optional computer or electronics control
exhaust integrated in front section
extremely low energy consumption
halogen lighting
improved ergonomics
The graphic illustration demonstrates that the internal air circulation takes place at particularly low air velocity. The prevents the row dough from drying out and the baked goods stay fresh much longer.
The stationary rack utilises the compact baking chamber in the DEBAG rack ovens in an optimal manner.
We have combined our experience with the know-how of the Technical University Dresden to develop our heating registers. The result is an optimal heat transfer at extremely low energy consumption.
Perfectly suited for use in the shop area: The compact MONSUN City S.
