ELECTRO FREEZE cs5, Руководство оператора

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ELECTRO FREEZE Model CS5
20
184627
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11 Soft Serve Information
11.1 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 percent — 10
gallons of liquid mix has become 15
gallons of finished product.
Controlled overrun is important to main-
tain 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 per-
form the following steps:
1. Place an empty pint container on
the scale* and adjust your scale to zero.
2. Remove container from scale and
fill the container with liquid mix to the
top. Weigh and record.
3. Replace liquid mix 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 oz. divided by 12 oz. = .5
.5 x 100 = 50% overrun
*Your Electro Freeze Distributor can
provide a scale (P/N 158049) that is
graduated in overrun percentage.