Gemini V 52 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.

Since 1972

Take profit of it!

Rack Oven

V52

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-C250024 a dcz May 2006

Standard Features

Specifications

Plumbing

• Gas fired three rack oven — platform style

• Electronic control panel

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

• Three single rack capacity

• Standard platform turning system with two separate drive belts

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

• Canopy standard, with automatic damper connection, canopy vent connection, pressure release vent,

and gas flue 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 air movement via two fans

• Patented cascade steam system (works without nozzles) includes stainless steel housing with

aluminum rods

• Flush front

• Heat exchanger completely in stainless steel

• Oven door to have two (2) double glazed windowpanes, inner pane heat reflecting. Out er pane will be

top hinged to open outwards with two (2) fluorescent light bulbs for interior lighting located behind
outer pane

• 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

• Available in front or rear drain

• Inside door handle release, recessed hinges and safety switches

• Adjustable air slots

• Water connection: 3/8” NPT

• Water drain connection:

1/2” NPT (front standard, rear available)

• Electrical connection

• Damper connection: Automatic overpressure damper, Ø 6.3”

• Hood connection Ø 10”

• Supply air,

evacuation steam: 4” x 1

1/2”

• Flue gas connection: Ø 10”

• Gas connection: 1

1/4” NPT

• 1/2” drain connection

3/8” water line @

•

50/80 PSI water
pressure

• Water pressure
regulator and water
filter recommended
(but not supplied)

• Draft diverter

• Draft inducer

Venting

• Combustion chamber exhaust: Type “B” vent

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

• Draft inducer is provided to maintain proper draft during burner operation

• Draft inducer (shipped separate) must be installed in combustion stack above draft diverter.

Installation by HVAC contractor

• Important: Use only Tjerlund D-3 inducer!

• Sensing port of draft inducer must be connected to sensing port of proving switch (located in electrical

cabinet) with

1/4” aluminum tubing (supplied).

• Draft inducer motor must be wired to relay and neutral in oven electrical cabinet. Wiring materials by
others. Wiring according to local and national codes.

• Check overfire drafts and adjust to negative: .01 to .02 inches water column using fire chamber sight
glass port during burner operation.

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

Options

• Type I Hood and Grease Filters, with separate connections for canopy vent, pressure release vent,

steam release/cooling damper 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

• Electronic “Soft Start” rack rotation

• 460/480 volts

• Marine Package for cruise ships

• Water pressure regulator & filter

• Door/exhaust fan interlock

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

Fuel

• Type: Natural gas (propane optional)

• Power input: 477,000 BTU/h - natural gas (propane)

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

• Connection: Refer to burner manual for proper

maintenance, adjustments and operating instructions

Technical Data

Dimensions

Maximum

rotating

diameter

Width Depth

Weight

Hook/

rack lift

Rotating
platform

Single rack

Maximum

tray size

Double rack

Dough

per

bake

Output

BTU/h

98” 77.8” 61.4” 4.188 4,510 3 x 18” x 26” 18” x 30” 441 477,000

Power Supply

1. Connection 2. Connection

Volt ph Hz

Branch

circuit

Volt ph Hz

Branch

circuit

120 1 60 15 A 208-240 3 60 15 A

Height: Depends on the hood size.
Please refer to drawing.

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