Dispensed Product Conditions; Overrun'', As Applied To Frozen Carbonated Beverages - Cornelius R-404A Operator's Manual

DISPENSED PRODUCT CONDITIONS

''OVERRUN'', AS APPLIED TO FROZEN CARBONATED BEVERAGES

Overrun Defined.
Overrun is product expansion that takes place in the frozen carbonated drink. It is caused primarily by CO gas
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breakout and secondary by freezing.
Low Dispensing Volume Affects Overrun.
When the Unit sits idle for a period of time and no drinks are dispensed, CO gas in the system takes a ''set''.
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When the first few drinks are drawn off after an idle period, the CO gas has less tendency to break out as the
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drink is dispensed.
DRAWING 1
DRAWING 2
DRAWING 3
Carbonation Level in Liquid Product Affects Overrun.
The higher the specific carbonation level in a given product, the greater the potential for carbonation breakout in
the frozen carbonated form of that drink. For example, drinks with 3.0 volume of carbonation will have more gas
breakout in frozen carbonated form, and more overrun, than will drinks that contain 2.0 volumes of CO gas.
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Overrun is a Variable.
The percentage or degree of overrun depends on a number of factors. The specific syrup, BRIX low dispensing
volume, carbonation level in liquid product, and freezing, all affect the overrun. After these factors have been
considered, desired viscosity (product consistency) adjustment may be made on the Unit. The viscosity adjust-
ment adjusts product texture from very wet to light.
Specific Product Ingredients Affect Overrun.
Each syrup has its own specific formulation of makeup. Baume, an important ingredient factor, may fall within
an extremely wide range. Fruit flavors contain citric acids that colas do not. Colas also differ in ingredients from
one brand to another. Each product formulation has its own peculiarities regarding the way the product will ab-
sorb carbonation and the way it will release carbonation.
BRIX Affects Overrun.
Sugar in carbonated drinks is like antifreeze in water. The higher the BRIX in a product, the greater resistance
the product has to freezing. Conversely, in products with lower BRIX, freezing takes place at higher tempera-
tures than for high-BRIX products. Thus, BRIX affects overrun because the amount of sugar in a drink has a
direct bearing on the product's freezing characteristics.
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