Duke DQ 957RMT, Operator’S Manual With Illustrated Parts List

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Twin Twist Soft Serve Freezer Model 957RMT
34 184957
of 18°F (-8°C). The control panel dial
thermometer should read 5° to 15°F
(-15° to -9°C) when product is being
dispensed at 18°F (-8°C). Although this
dial thermometer is not accurate for
measuring product temperature, it is wise
to accustom the operators to observe the
dial thermometer for its normal operating
reading.
The product temperature should be
measured by a calibrated thermometer.
If you suspect that the thermometer is
out of calibration, test it by filling a cup
with ice and water and inserting the
thermometer into it. After a few minutes,
the thermometer should read exactly
32°F (0°C). The freezer should maintain
a product temperature variation of only
1½°F (1°C) on a product temperature
11.3 Product Temperature
11.4 Overrun
Weight of liquid mix minus weight of
frozen product. Divide the difference by
the frozen weight.
Example:
Weight of one pint of mix
= 18 oz.
Weight of one pint frozen
product = 12 oz.
Difference 6 oz.
6.0 oz. divided by 12 oz. = .5
.5 x 100 = 50% overrun
H. C. Duke and Son, LLC can provide a
scale (part #HC158049) that is graduated
in overrun percentage.
Section 10.7 is an overrun chart which
shows the net weight of one measure
pint of frozen Dairy Queen
®
product in
grams, ounces, and their corresponding
percentage of overrun.
As mix is being frozen in the freezing
cylinder, air is incorporated into the mix to
increase its volume as well as the taste
and appeal of the finished product. The
increase in volume is called overrun .
Forty five percent overrun means a
volume increase of 45%—10 gallons of
liquid mix has become 14.5 gallons of
finished product.
Controlled overrun is important in
maintaining consistency in product quality.
Too much overrun (air) results in a light,
fluffy product lacking the cold, refreshing
appeal of a quality product. Too little
overrun results in a grainy, heavy product.
To correctly measure the overrun, take
a pint container and adjust your scale to
zero with the container on the scale. Fill
the container with liquid product even with
the top of the container and record the
weight. Then fill the container with frozen
product, leaving no voids or air spaces
in the container. Strike off the excess
product so it is even with the top of the
container and weigh it. Use the following
formula to figure overrun percentage: