Just a lot of hot air? You will be surprised!
Alois Paul Linder developed the MONSUN baking system in 1936. It has since practically revolutionised baking in many bakeries and shops. MONSUN technology allows best quality with a small footprint and very economic use of energy.
Baking with convection heat
Monsun is the German word for the tropical monsoon wind. And our MONSUN system has a similar principle:
- regular changes of direction for the hot air flow
- transfer medium for baking energy and steam
Top baking quality
- ... through unique MONSUN technology with
- maximum use of baking surface
- best possible use of energy
- low consumption and few materials which heat up
- optimal heat transfer
- minimum energy input
- minimum space requirement
Maximum efficiency - with any oven
- no additional material for heating
→ requires less energy
- connected load 38 kW
- small baking chamber due to stationary racks and moving air
- low air velocity (2.5 km/h)
Shop baking oven
- identical system as in bakery appliances
- continuous MONSUN chain
= quality chain
Our MONSUN products at a glance:
The direct heat transfer from the moving baking air guarantees optimal development of the baked goods, even with long proofing. Our MONSUN technology is ideal for anyone who wants great taste and long dough resting times while using a small footprint and little energy.
One feature of the MONSUN system is that the baking atmosphere moves rather than the rack trolley. This allows for much more compact oven dimensions and footprints. The system additionally guarantees extremely low flow velocities of the baking air since only a minimum distance of approx. 40 cm has to be overcome from the centre of the oven.
SHOP BAKING OVENS
Premium shop baking ovens from DEBAG do not only have an attractive exterior. The circulating hot air of the original MONSUN baking system makes them suitable for artisan baking of the complete range including bread – with far less effort and energy costs.
COOLING AND PROOFING TECHNOLOGY: Uniform climate even in large proofing chambers.
Compared to all other components of a modern bakery, relatively little attention has been given to the proofing chamber until now. Conventional systems operate with a so-called stationary climate unit, usually installed at the end of the cell. The larger the room, however, the larger the climate differences. DEBAG MONSUN air-conditioned proofing chambers on the other hand are equipped with a modular ceiling climate system with an integrated air duct made of chrome nickel steel. This produces a uniform climate even in large proofing chambers.
Your advantage: Maximum yield with minimum input
The DEBAG MONSUN system is your recipe for more yield. We are continuously developing this revolutionary technology further in cooperation with our partners from research and industry – so you can continue to rely on maximum yield with minimum use of resources and always remain that crucial DEBAG step ahead of your competitors. For DEBAG means: baking with added value.
All advantages at a glance:
- Minimum footprint
The moving baking atmosphere allows compact oven dimensions and a stationary baking rack for rack ovens.
- Maximum loading capacity
In deck ovens, convection brings the heat more intensively to the baked goods, allowing for increased loading capacity.
- Clearly reduced energy input
The heat is transferred directly to the raw dough, allowing minimum energy input values. Clever solutions such as oven shut-off and waste heat recovery additional save money.
- Active environmental protection
Less energy consumption means less use of precious resources. This means you can make a contribution towards environmental protection which you can, for example, use as a positive image factor.
- Long-lasting high quality of bakery products
The low air velocity provides intensive heat transfer and prevents the raw dough from drying out.
- Full aroma through raw dough inserted fully proofed
The intensive heat transfer allows perfect baking of fully proofed raw dough – for particularly tasty baking results.
- Evenly browned all over
The constant spread of the heat creates the evenly browned goods typical of DEBAG ovens
We continue the success story
Our founder Alois Paul Linder already knew that energy would play a crucial role in baking in the future. To remain competitive, he developed an ingenious process in 1936 which creates a regular change of direction of the hot air flow in the oven using forced air heating which uses less energy. This is an extraordinary principle, then as today. And because we at DEBAG thinks that good things can always be improved we continue to develop the MONSUN system. To ensure that you use even less energy and achieve higher profits in future.
The secret of MONSUN is the heating method with a moving baking atmosphere. It ensures rapid formation of the crust which benefits the aroma and the quality of the bakery product. In contrast to radiation ovens it is not the oven material, e.g. a stone slab, that is heated, but the air in the oven. Two fans provide a regular change in direction of the hot air flow which surrounds the bakery products evenly. High quality baking results are ensured by low air velocity at roughly a third of that in a rotary rack oven, even top and bottom heat as well as more flexible temperature control. And all this with a significantly higher loading capacity and lower energy consumption.
When will you write your success story with us?