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 m