Gemini C152 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

Since 1972

personnel can develop new ideas and concepts to meet your bakery’s needs.

Take profit of it!

Rack Oven

C152

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

dcz May 2005

Specifications

Standard Features

• Gas fired single 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, pressure

release vent and gas flue 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

• Heat exchanger completely in stainless steel

• 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

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

• Condensation drain: Ø 3/8” NPT (front only, rear not available)

• Cable inlet

• Damper connection: Ø 4 1/16”

• Combustion exhaust Ø 8”

• Combination damper and canopy exhaust W/6” diameter to 10” diameter Junction 620 CFM minimum

• Fuel connection 3/4” NPT

• Draft inverter

• Draft inducer

• Max. rack diagonal: 3’ 13/16”

• Max. rack height: 5’ 11 7/16” (cradle)

6’ 2” (hook)

• Door swing radius: 2’ 9 7/8”

Venting

• Combustion chamber

exhaust:

type “B” vent (< 475

°F)

• Baking chamber exhaust, single wall vent (120 CFM)

Fuel

• Type: Natural gas (propane optional)

• Power input: 175,000 BTU - natural gas (propane)

• Supply pressure: 5.5 - 14.00” water column natural gas

• Connection: 3/4” NPT refer to burner manual for proper

gas piping size & capacities

• Canopy exhaust, single wall vent (500 CFM)

Options

• Type I Hood and Grease Filters, with separate connections for canopy vent, pressure release vent, steam release/cooling damper vent, and gas flue vent*

• Type I Hood and Grease Filters, with single point connection for roasting*

• Type II Hood with single point connection for baking*

• 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

*Fire protection system if required by local codes to be provided by others

The heat exchange in the gas-fuelled oven is in accordance with the counter-flow principle.

Technical Data

Dimensions

Maximum

rotating

diameter

Weight

Total

load BTU

Maximum

Tray size

Dough

per bake

Width Depth Height Shipping

52.5” 52.5” 102.25” 36.8” 3,000 lbs. 175,000 18” x 30” 132 lbs.

Electrical

Control Supply

Volt ph Hz

Branch

circuit

Main Power

Volt ph Hz

Branch

circuit

115 1 60 15 A 220 3 60 15 A

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