INSTRUCTION AND SERVICE PARTS MANUAL - FREEZER CS 800, s/n F0176-00 - ALFRED & CO
L11
9.3.7. DETERMING THE OVERRUN FACTOR
To determine the overrun factor in a product, use the following formula:
weight of a given volume of starting product ice cream mix minus the
weight of the same volume of a finished product divided by the weight of
this same volume of the finished product. The quotient of this division times
100, thus :
(wt. starting product) - (wt.same vol. finished product)
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x 100 = % overrun
(wt.same vol. finished product)
For example: weight per liter of starting product is 1.08 Kg. and the yield
weight in the finished product is 0.6 Kg. per liter :
(1.08 Kg. starting product) - (0.6 Kg. per litres finished product)
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x 100 = 80% overrun
(0.6 Kg. per litres finished product)
9.3.8. REFRIGERATION PLANT OPERATION
9.3.8.1 Evaporating pressure
The evaporating pressure of refrigerant in the jacket surrounding the
freezing cylinder, normally is –32,5 °C; the corrispondant absolute
pressure value is:
R404A 1,9 bar
R22 1,47 bar
During operation constantly watch this value, that is shown on the
pressure gauge. The evaporating pressure control is made by means of
the barostatic valve PM, which is manually or automatically operated
according to the freezer specifications.
9.3.8.2 Condensing temperature
The refrigerating plant has been designed for optimum operation at the
condensation temperature of 30° ± 3°C; the corrispondent range of absolute
pressure is:
R404A 13,2 ÷ 15,4 bar
R22 11,3 ÷ 13,3 bar
During operation constantly watch the pressure gauge in order to keep the
condensing pressure within said range. The temperature / pressure control
is obtained by varying the flow or the temperature of cooling water. In some
units a pressure control valve is fitted on cooling water line : when necessary
the valve shall by adjusted in order to keep condensation pressure within the
suggested range.
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