Overrun - ELECTRO FREEZE B12 Operator's Manual

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Overrun

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1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 As mix is frozen in the freezing cylinder,
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air is incorporated into the mix to in-
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crease its volume, as well as enhance
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the taste and texture of the finished
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product. The increase in volume is
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called overrun. Fifty percent overrun
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means a volume increase of 50% — 10
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1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 gallons of liquid mix has become 15
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1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 gallons of finished product.
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1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 Controlled overrun is important to
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maintain consistency in product quality.
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Too much overrun (air) results in a light,
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fluffy product lacking the cold, refresh-
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ing appeal of a quality product. Too little
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overrun results in a wet, heavy product.
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To correctly measure the overrun,
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perform the following steps:
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1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 the scale* and adjust your scale to zero.
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fill with liquid product to the top. Weigh
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container and record.
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frozen product, being sure to leave no
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voids or air spaces in the container.
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is even with the top of the container and
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measure the weight.
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figure overrun percentage:
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"Weight of liquid mix minus weight of
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1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 frozen product/divided by the frozen
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1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 weight times 100."
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184891
ELECTRO FREEZE Models B12 and B24 Batch Freezer
a. Place an empty pint container on
b. Remove container from scale and
c. Replace liquid product with
d. Strike off the excess product so it
e. Use the following formula to
Example:
Weight of one pint of liquid mix =18 oz.
Weight of one
pint frozen product
Difference
6.0 oz. divided by 12 oz.
.5 x 100 = 50% overrun
* Your Electro Freeze Distributor can
provide a scale and container (P/N
HC158049) that is graduated in overrun
percentage.
Overrun will vary depending upon the
type and amount of mix you use.
=12 oz.
= 6 oz.
= .5
25