DUKE Shake Freezer Model 707PR
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184600
27
10 Product Information
5.
Check both taste and smell of mix,
and thoroughly stir or agitate mix
prior to use. Make sure any stirring
device is properly sanitized before
coming in contact with the mix.
6.
The mix container must be identi-
fied by a tag or label which states
that it is Dairy Queen
®
mix and a
code identifying its age.
7.
The mix used to produce Dairy
Queen
®
product must be furnished
by an approved mix supplier.
Report any mix problems to the mix
supplier. If the problem persists, contact
IDQ Food Products Department.
10.1 Dairy Queen
®
Mix
1.
Standard approved Dairy Queen
®
mix weight is approximately 9.25
lbs. per gallon (1.1 kilograms per
liter).
2.
The mix, when delivered, should
be:
a.
at a temperature of no more
than 40°F (4.4°C).
b.
displaying no separation such
as clear or semi-clear liquid
layer on top.
c.
nearly free of foam in a freshly
opened container.
3.
Mix should be used within seven
days from the date of delivery and
should not be over seven days old
when delivered.
10.2 Checking the Frozen DQ
®
Product
Two measurements of product consis-
tency are
temperature
and
overrun
.
Several observations can be made by
looking at and tasting the product, but
actual measurement of temperature and
overrun provides precise information
concerning the condition of the product
being served and the operation of the
freezer and the pump.
Standard Dairy Queen
®
product should
be between 50-55% overrun at 27° to
28°F (-3° to -2°C). If the product ap-
pears "wet" or "slick" then it is usually an
indication that the temperature is too
high. If the product appears pockmarked
and soft, it may be an indication of too
much overrun. If the product appears
grainy and hard, it is an indication of
either too low overrun or too low tem-
perature. The shake should be cold and
refreshing, but not icy. It should have a
clean flavor and a somewhat course
texture, with no aftertaste. The shake
should be thick enough to hold a straw
upright when it is placed in the shake.
In any of the above cases, always
measure temperature and overrun to
see if they fall into normal operating
ranges.