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.
Superb baking quality even with fully proved pushed raw dough, maximum baking surface at minimum footprint and extremely low energy consumption. All this speaks for the innovative technology of the DEBAG rack ovens.
The stationary rack cart of our rack ovens provides an unparalleled favourable ratio between baking area and footprint. Why not enjoy this benefit as well!
Deck or rack baking oven? Why “either or”? You need a deck and a rack oven but have space only for one unit? The combination oven is then your perfect solution because it combines the benefits of both ovens.
Absolute top baking quality even with shop baking. Turn baking into an adventure for your customers – with the bake-off ovens from DEBAG.