Gemini C100 Specifications

Over 30 years experience in bakery business make Gemini a reliable partner for satisfying all

of your individual wishes.

Together with Gemini’s resources from our international partners Gemini’s technical and
engineering personnel can develop new ideas and concepts to meet your bakery’s needs.
Take profit of it!

Since 1972

Rack Oven

C-100

Creative Technology and Service for the Baking Industry

Gemini Bakery Equipment Company

9990 Gantry Road
Philadelphia, PA 19115—1002
[phone] Fax: [phone]
[e-mail]
www.geminibe.com

Item No. Gem-C250002 August 2005

Standard Features

• Electrically heated

• Electronic control panel

• Control panel can be operated both manually or is programmable up to 99 recipes.

• Single rack capacity - hook design for 72” high rack, 600 lbs. capacity with two drive belts

• Unit approved for zero (0) clearance to combustible surface sides and rear

• Standard canopy with automatic damper connection , canopy vent connection and pressure release vent

• All stainless steel construction

• Rock wool mineral insulation throughout

• “Patented” IBS rotation system

• Increased baking surface, rack rotation is alternately clockwise and counter-clockwise for uniform baking

• Gentler bake with high volume and low velocity ait movement via two fans

• Patented cascade steam system (works without nozzles)

• Flush front

• Oven door to have visual window and single fluorescent light bulb for interior lighting

• Controls are recessed and protected

• Door latch design completely in stainless material and with double lock cylinders

• Damper - Linear opening/closing with small steps so that the damper opening can be regulated

• Front drain

• Inside door handle release, recessed hinges and safety switches

• Adjustable air slots

• All service from the front and interior of oven

Items

• Water connection: Ø 3/8” regulated to 25psi

• Condensation drain: Ø

3/8” NPT (front only)

• Cable inlet

• Damper connection: Ø 4”

• Hood connection: 3” x 12”

• Max. rack diagonal: 37”

• Max. rack height: 5’ 11

7/16” (cradle)

6’ 2” (hook)

• Door swing radius: 37.75”

Venting Specifications

• Baking chamber exhaust, single wall vent

• Canopy exhaust, single wall vent

• Exhaust fan required with minimum capacity of 206 CFM

Technical data

Dimensions

inches

Max. rot. Diameter

inches

Weight

lbs.

Max. Tray size

inches

Dough per bake

lbs.

Options

• Type I Hood & Grease Filters, with separate
connections for canopy vent, pressure release
vent, steam release/cooling damper vent

• Prison Package

• Electric “Soft Start” Rack Rotation

• 460/480 Volts

• Factory Mutual Package

• Marine Package for Cruise Ships

• Stainless Steel Platform, rather than hook

• Water Pressure Regulator and Filter

• Door/exhaust fan interlock

Width Depth Height Net Shipping

52.5” 52.5” 89.75” 36.8” 1,433 1,800 18” x 30” 110

Electrical

Volt ph Hz branch circuit

40 kW 35 kW 30 kW

208-240 3 60 125A 125A 100A

In an effort to consistently upgrade our products,
we reserve the right to change specifications and
dimensions without notice