ELECTRO FREEZE Soft Serve Model 30T-RMT
32
184952
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As mix is frozen in the freezing cylinder, air
is incorporated into the mix to increase its
volume, as well as enhance the taste and
texture of the finished product. The increase
in volume is called overrun. Fifty percent
overrun means a volume increase of 50% —
10 gallons of liquid mix has become 15
gallons of finished product.
Controlled overrun is important to maintain
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
wet, heavy product.
To correctly measure the overrun, perform
the following steps:
a. Place an empty pint container on
the scale* and adjust your scale to zero.
b. Remove container from scale and fill
with liquid product to the top. Weigh con-
tainer and record.
c. Replace liquid product with frozen
product, being sure to leave no voids or air
spaces in the container.
d. Strike off the excess product so it is
even with the top of the container and
measure the weight.
e. Use the following formula to figure
overrun percentage:
“Weight of liquid mix minus weight of frozen
product/divided by the frozen weight.” See
example below:
Weight of pint of liquid mix =
18 oz.
Weight of pint
=
12 oz.
of frozen product
Difference
=
6 oz.
6 oz. divided by 12 oz.
=
5
.5 x 100 = 50% overrun
* Your Electro Freeze Distributor can
provide a scale (P/N HC158049) that is
graduated in overrun percentage.
10.2 Overrun Adjustment
The mix will be a factor in determining 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. 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 decide.
You may have a slightly higher overrun when
you first start up the machine. After the
machine has run long enough to dispense at
least one full cylinder of product, you will
have the overrun that the machine will hold
the remainder of the day. Contact
your mix supplier for the recom-
mended amount of overrun for each
product used.
Figure 10-1 Air Meter
NOTE: Each person who operates the
freezer should know what overrun is
and how to calculate it.
Overrun is regulated by the air meter. You
were supplied with four air meters per side,
each having 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-size change of
the air meter number will change the overrun
3 to 5%. Each full size change of the air
meter number will change the overrun 8-
10%. The orifice in this air meter must be
open at all times. It is the only source of air
into the freezing cylinder. Check this daily!
10.1 Overrun
10 Soft Serve Information
