ELECTRO FREEZE Soft Serve Model GEN-2080
58
185240
15.1 Overrun
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
measure the weight.
5. Use the following formula to figure
overrun percentage:
“
Weight of liquid mix minus weight of
frozen product / divided by the frozen
weight
.” See example:
Weight of one pint of mix
=
18 oz.
Weight of one
=
12 oz.
pint frozen product
Difference
=
6 oz.
6.0 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.
As mix is frozen in the freezing cylinder,
air is incorporated into the mix to increase
its volume, as well as enhance the taste
and texture of the finished product. The
increase in volume is called
overrun.
Fifty percent overrun means a volume
increase of 50% — 10 gallons of liquid
mix has become 15 gallons of finished
product.
Controlled overrun is important to
maintaining 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 soggy, heavy product.
To correctly measure the overrun, perform
the following steps:
1. Place an empty pint container on
the scale* and adjust your scale to zero.
2. Remove the container from the
scale and fill with liquid mix to the top.
Weigh the container and record.
15 Product Information
Summary of Contents for Electro-Freeze Genesis Series
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