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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 overrun. After these factors have been
considered, desired viscosity (product consistency) adjustment may be made on the Unit. The viscosity
adjustment 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
absorb carbonation and the way it will release carbonation.
BRIX Affects Overrun.
Sugar in carbonated drinks is like anti–freeze 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
temperatures 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.
DRAWING 1
DRAWING 2
DRAWING 3
Low Dispensing Volume Affects Overrun.
When Unit sits idle for a period of time and no drinks are dispensed, CO
2
gas in the system takes a ‘‘set’’. When
first few drinks are drawn off after an idle period, CO
2
gas has less tendency to break out as drink is dispensed.
The result is these casual drinks have less overrun than drinks dispensed during peak-use periods.
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
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
2
gas.
Freezing Affects Overrun.
Freezing causes approximately a 10 percent expansion in dispensed frozen carbonated drink. The degree of
freezing is limited because finished drink is intended to be sipped through a straw. This is not possible if product
is too ‘‘solid’’.
OPERATING CHARACTERISTICS
The product viscosity (product consistency) can be varied by adjustment and secondary CO
2
regulator setting
from a high overrun light drink to a wet heavy drink. The length of freezing cycle and amount of CO
2
present in
product combine to create drink dispensed. The dispensed product will have a normal variance due to the
following conditions: