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Model 220 Operating Procedures
Overrun
With the control switch in the “EJECT” pos ition, take
a sample of the product to determine overrun. If the
overrun is not at the desired level, leave the control
switch in the “EJECT” position to agitate the product
and blend more air into the mixture. Continue to t ake
samples until t he desired overrun is obtained.
Step 1
Use a standard overrun scale and a one pint (1/2 liter)
measuring cup.
Step 2
Place the cup on the scale and adjust the scale pointer
to the zero setting.
Figure 37
Step 3
Draw off one pint (1/2 liter) of product, and with a
straight edge, level off the top.
Figure 38
Step 4
Place the pint (1/2 liter) of product on the scale and
read the overrun dir ectly off of the s cale.
Figure 39
Step 5
If the scale does not have overrun graduations, then
weigh one pint (1/2 liter) of mix before freezing. Draw
a sample pint (1/2 liter) of frozen product and level it off
with a straight edge.
Step 6
Place the pint (1/2 liter) of product on the scale and
read theweight. Divide theweight ofthe frozenproduct
into the weight of the raw mix for your percent of
increase. If the answer is 2, you have 100% overrun.
If the answer is between 1 and 2, the decimal
represents your overrun.
Example:
1.85
8.2 15.2
Raw Mix = 15.2 oz. (450 ml)
Frozen Mix = 8.2 oz. (243 ml) Overrun = 85%
Drawing Product
Step 1
When the desired temperature and overrun of the
product has been achieved, the product may be drawn
into packages or cans for hardening. Place the
package orcan directly beneaththe ejection port of the
freezer door.
Step 2
Put the control switch into the “EJECT” position and
place the container on the shelf.
T urn the draw rod handleand pull forward, opening the
ejection port. When the container is full, push the draw
rod back into the v alve body and lock into place.