DUKE Shake Freezer Model 707PR
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28
184600
10.3 Product Temperature
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 thermom-
eter should read exactly 32°F (0°C).
The freezer should maintain a product
temperature variation of only 1.8°F (1°C)
on a product temperature of 18°F (-8°C).
The control panel dial thermometer
should read 20° to 22°F (-7° to -6°C)
when product is being dispensed at
28°F (-2°C). Although this dial thermom-
eter is not accurate for measuring
product temperature, it is wise to accus-
tom the operators to observe the dial
thermometer for its normal operating
reading.
10. 4 Overrun
As mix is frozen in the freezing cylinder,
air is incorporated into the mix to in-
crease its volume, as well as enhance
the taste and texture of the finished
product. The increase in volume is
called overrun. Fifty percent overrun
translates to a volume increase of
50%—10 gallons of liquid mix has
become 15 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 wet, heavy
product.
To correctly measure the overrun,
perform the following steps:
1. Place an empty pint container on a
scale* and adjust your scale to
zero.
2. Remove the container from the
scale and fill the container with
liquid mix, even with the top of the
container — record the weight.
3. Fill the container with frozen
product, being sure to leave no
voids or air spaces in the container.
4. Strike off the excess product so it is
even with the top of the container
and weigh.
5. Use the following formula to figure
overrun percentage:
“Weight of liquid mix minus weight of
frozen product/divided by the frozen
weight. Multiply by 100.”
Example:
Weight of 1 pint of mix
= 18 oz.
Weight of 1 pint
frozen product
= 12 oz.
Difference
= 6 oz.
6.0 oz. divided by 12 oz. = .5
.5 x 100
= 50%
overrun
* H.C. Duke & Son, Inc. can provide a
scale (P/N 158049) that is graduated in
overrun percentage.
On the next page is an overrun chart that
shows the net weight of one measure pint
of frozen “Dairy Queen” product in grams
and ounces, and their corresponding
percentage of overrun.