Gemini C150 User Manual
Over 30 years’ experience in the bakery business makes Gemini Bakery Equipment Company
a reliable partner able to satisfy all your individual wishes.
Together with 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
C150
Creative Technology and Service for the Baking Industry
Gemini Bakery Equipment Company
9990 Gantry Road
Philadelphia, PA 19115—1002
(215) 673-3520 Fax: (215) 673-3944
sales@geminibe.com
www.geminibe.com
Item No. Gem-C250004 a dcz May 2006
Standard Features
• Electrical rack oven
• 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 (lower sizes available), 600 lbs. capacity with two
drive belts
• Unit approved for zero (0) clearance to combustible surface sides and rear
• Type II Baking Canopy standard with automatic damper connection, canopy vent connection and
pressure release vent.
• All stainless steel construction
• “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 air 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
Specifications
• Water connection: Ø 3/8” regulated to 25 PSI
• Condensation drain: Ø
3/8” NPT (front only, rear not available)
• Cable inlet
• Damper connection: Ø 4”
• Hood connection: 3” x 12”
• Maximum rack diagonal: 3’
• Maximum rack height: 5’ 11
13/16”
7/16” (cradle)
6’ (hook)
• Door swing radius: 2’ 9
7/8”
Venting
Options
• Type I Hood and 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 / 3 ph / 60 Hz / 90 A Branch circuit
• Factory Mutual Package
• Marine Package for cruise ships
• Stainless steel platform, rather than hook
• Water pressure regulator and filter
• Door/exhaust fan interlock
• Baking chamber exhaust, single wall vent (120 CFM)
• Canopy exhaust, single wall vent (500 CFM)
• Exhaust fan required with minimum capacity of 206 CFM
Technical Data
Dough
per
bake
lbs.
Electrical
ph
Dimensions
Maximum
rotating
diameter
Weight
Total
load
BTU
Maximum
tray size
Width Depth Height Shipping Volts
52.5” 52.5” 99” 36.8” 3,000 170,000 18” x 30” 132 208-240 3 60
Hz
Branch
circuit
200
Amps
In an effort to consistently upgrade our products,
we reserve the right to change specifications and
dimensions without notice
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