Technogel FREEZER 200/1 Instructions For The Installation, Use And Maintenance page 17

 Instructions for calculating ice-cream overrun
To know the exact increase in volume of the ice-cream currently in production, follow the instructions below:
- Take a 1 litre container, fill with the liquid mixture and weigh it. When the tare (weight of empty container) is subtracted,
the net weight of a litre of mixture is obtained.
- Fill the same container with ice-cream, weigh it, subtract the tare and you will have the weight of 1 liter of ice-cream
made from the mixture.
Apply the same formula and you will get the increase in volume in terms of percentage:
WEIGHT OF MIXTURE - WEIGHT OF ICE-CREAM
-------------------------------------------------------------------------- x 100 = %
WEIGHT OF ICE-CREAM
Example: 1 litre of mixture weighs 1kg 50 g and 1 litre of ice-cream made from the same mixture
weights 0.580 kg =
The litre of ice-cream weighing 0.580 kg has an increase in volume of 81%.
To increase or decrease the volume, increase or decrease the pressure of the air injected by the pump by turning knob E
(see page 15).
We recommend increasing or decreasing by 0.2 Bar at a time; wait for the ice-cream inside the machine to be replaced
and after check the new increase in volume. If necessary, change again.
It is possible that the increase or decrease in air pressure will increase or decrease ice-cream production. Check
therefore and if necessary change it by increasing or decreasing the speed of the pump using the "increase" or
"decrease" buttons D (see page 14).
Once the right balance has been found between pump speed, air pressure injected and the correct viscosity of the ice-
cream, the operator will know how to set the Freezer for future start-ups with that type of product.
1.050 – 0.580
---------------------- x 100 = ------------ x 100 = 0.81 x 100 = 81%
0.580
0.470
0.580
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