What is overrun?
In order to maintain the highest quality possible on each project, each disc goes through quality control when it is produced. The ones that do not pass the tests will need to be replaced. Therefore, up to 10% more discs are manufactured in the beginning to ensure that all failed discs can be replaced. The remaining overrun discs will be returned to customer and added to remaining balance. Customers will not be charged for failed discs.
Overrun is the term for the percent of expansion of ice cream achieved from the amount of air incorporated into the product during the freezing process. An overrun of 50% means that it has expanded 50% (for example: one gallon of mix will make one and a half gallons of finished product). “Gravity” fed units typically yield on average about 35% overrun. “Pressurized” units can yield 65% overrun or greater. For best quality and appearance of soft serve a 50-60% overrun is the most desirable. How well the machine is operating as well as if it is “gravity” or “pressurized” affects the overrun that is ultimately attainable. Why It matters Overrun shows in both the appearance and taste of the ice cream and your profitability. Soft serve with the optimal overrun is dry in appearance and stands up well without drooping. Many people may say that a product is “too warm” when in fact it is cold enough but lacks the proper amount of air which gives it structure and body. Think of the example of wh
