Batch freezers are a must-have piece of equipment for any ice cream shop, gelateria, or frozen yogurt concept. They can also be found at convenience stores, markets, and restaurants that want to create more profitable opportunities.
Batch freezers are machines used for the commercial production of frozen dessert. They come in all different sizes, from countertop models to standing units. They generally can produce several quarts of frozen dessert per hour and offer different capacities and features for different needs. (Click here if you’d like more general information about Batch Freezers.)
Some machines advertise being ideal for “high overrun” or “low overrun” desserts. “What does this mean? What machine is best for me? Over…run? Are we running? But running is awful!” are just some of the questions or concerns you might have. (To be clear, running is terrible and we would never ask you to do it!)
What is “Overrun” for a Batch Freezer?
Overrun refers to how much air is let inside your product. For foods like ice cream and gelato, the consistency is equally important to flavor. The ratio of fats from the cream (ice cream) or whole milk (gelato) vs air in the mix are the primary way that desired textures are achieved. There are many ways to play with that ratio to create different textures for your products.
Keep in mind, too much or too little air can create undesired effects as well! Too much can mean fluffy ice cream with little flavor. It will also melt much faster. Too little air and and your product may be too dense, or have a marshmallow like consistency.
Overrun isn’t a set standard for all frozen desserts. There are key differences in overrun for gelato and ice cream. There are also specific machines that are better for each product. Understanding those differences is an important part of creating these delicious desserts.
High Overrun Batch Freezers
High overrun machines allow for more air in the mix. These machines are perfect for ice cream, as the increased air in the mix results in a lighter, fluffier texture. You can also create low fat/low calorie ice cream blends by increasing the ratio of air vs fat in your mix. That’s how companies like Halo Top produce their lower calorie products!
Low Overrun Batch Freezers
You probably figured this out on your own already, but low overrun batch freezers are machines better suited to frozen desserts with less air. Gelato is a great example. Known for a silkier, richer texture than ice cream, gelato generally contains less fat, as it uses whole milk instead of cream. The incorporation of less air that makes this texture possible.
Which Batch Freezer is Right for Your Business?
When choosing a batch freezer overrun is just one metric to consider. How much product the machine can produce an hour, if it is air-cooled or water-cooled, and the size of the model are all important things to consider when choosing a machine.
GTI Designs offers a large line of batch freezers from Carpigiani. These machines are some of the best in the world. They are easy to use, easy to clean, and are available in multiple sizes and styles. Tell us about your business and we can help you find the best machine for your shop, market, or store!
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