Duke GES-102, Operator’S Manual With Illustrated Parts List, Page: 51 / 107

Soft Serve Freezer Model GES-102
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Test to see which air meter will give you
the best overrun and the best product.
Run each air meter for a few hours until
you make the determination. (You may
have a slightly higher overrun when you
first start up the freezer.) After the freezer
has run long enough to dispense at least
one full cylinder of product, you will have
the overrun that the freezer will hold the
remainder of the day.
The overrun is regulated by the air meter.
You were supplied with six air meters,
each containing a different size orifice.
The smaller the hole and number, the
lower the overrun. The larger the hole and
number, the higher the overrun. Each
half-step change of the air meter number
will result in a 3-5% change in overrun.
Each full-step change will result in a
8-10% change in overrun.
The orifice or hole in this air meter must
be open at all times. It is the only source
of air into the freezing cylinder. Check this
daily!
The mix will be a determining factor as to
the amount of overrun you will be able to
achieve. Some mixes will accept more air
than others, thus affecting the size of air
meter you can use.
12.5 Overrun Adjustment
Figure 12-1 Air Meter
12.4 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: