Specific Product Ingredients Affect Overrun; Brix Affects Overrun; Low Dispensing Volume Affects Overrun; Carbonation Level In Liquid Product Affects Overrun - Cornelius VIPER 2 FLAVOR Service Manual

Specific Product Ingredi-
ents Affect Overrun

BRIX Affects Overrun

Low Dispensing Volume
Affects Overrun
Carbonation Level in Liq-
uid Product Affects Over-
run
© 2008-2012, IMI Cornelius Inc.
factors hav been considered, desired viscosity (product consistency) adjustment
may be made on the unit. The viscosity adjustment adjusts product texture from
very wet to light.
Each syrup has its own specific formulation of makeup. 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 absorbs carbonation and the way it releases carbonation.
Sugar in carbonated drinks is like anti-freeze in water. The higher the BRIX, the
greater the resistance of the product to freezing. Conversly, in products with
lower BRIX, freezing takes place at higher termperatures 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.
When a unit sits idle fo a period of time with no drinks being dispensed, CO
in the system takes a "set". When the first few drinks are drawn off after an idle
period, CO gas has less tendancy to break out as the drink is dispensed. The
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result is that these first drinks hav less overrun than drinks dispensed during
peak-use periods.
The higher the specific carbonation level in a given product, the greater the
potential for carbonation breakout in frozen carbonated form of that drink. For
example, drinks with 3.0 volume of carbonation have more gass breakout in
frozen carbonated form and more overrun than drinks that contain 2.0 volumes
of CO gas.
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Viper Service Manual
2
Publication Number: 621260373SER
gas