MONSUN technology - a success story since 1936.
DEBAG founder Alois Paul Lindern revolutionized the world of bakeries and baked goods in 1936 with his energy-saving MONSUN technology. Even today, almost 90 years later, MONSUN technology guarantees maximum yield with minimum use of resources.
Developed from the need for even heat distribution and energy-efficient baking, the MONSUN principle is based on a unique air circulation system that ensures perfect baking results. Thanks to the optimum air circulation, even delicate products such as puff pastry or meringue turn out perfectly. At the same time, energy consumption is significantly reduced and the technology benefits from a robust and low-maintenance design.
Advantages of MONSUN technology
Low energy consumption
Thanks to the principle of direct heat transfer, our MONSUN ovens consume significantly less energy than conventional radiant ovens. Clever solutions such as oven switch-off and waste heat recovery also save energy and therefore money.
Long-lasting and high quality baked goods
The very constant air circulation in the baking chamber gives the baked goods an even all-round browning, perfect crispness and long-lasting freshness. The intensive and direct heat transfer ensures a particularly intense and full-bodied taste.
Up to 30% higher occupancy density
The warm air is brought directly to the baked goods with particular intensity thanks to the alternating air movement. As a result, there is no radiation shadow and the baking tray can be filled much more densely.
Robust and reliable
Thanks to their robust technology, which is less susceptible to faults, MONSUN ovens are ideally suited to the tough continuous use in baked goods production.
Minimum space requirement
The moving baking atmosphere allows compact oven dimensions and, in the case of rack ovens, an upright rack trolley.
Conserving resources
Thanks to lower energy consumption, waste heat recovery and automatic oven switch-off, MONSUN ovens make an important contribution to environmental protection and reduce your ecological footprint.
How the
MONSUN baking technology
The monsoon is a tropical wind. And our MONSUN system is based on a similar system:
- Regular change of direction of the hot air flow in the hot-air oven
- Air as a transfer medium for baking energy and steam
With our MONSUN system, it is the baking atmosphere that moves, not the rack trolley. This results in much more compact oven dimensions and footprints. In addition, the system guarantees extremely low flow velocities of the baking air, as only a minimal distance to the oven center has to be overcome.
MONSUN product variants
