There are a few factors. One is product being served and the other is anticipated volume. Typically Gravity Fed equipment produces lower overrun , usually 25–30%. Pressurized equipment is normally found in higher volume stands serving ice cream and at higher overrun, normally 50–60%.
There is a cost effective, closed loop – glycol system that works very well with our equipment. We have a manufacturer and a local service company that will service the glycol systems when needed. We will recommend them to you when necessary.
Normally during a site evaluation, the Taylor Sales Rep will assist in the placing of the equipment and your floor planning. The biggest factor is the ambient air temperature in the location that the equipment will be up and running. Clearance around the equipment should be at least 3 inches on all sides. Confined areas and rooms above 80 degrees may need water cooled equipment.
The electrical phase coming into the building will dictate the manner in which the equipment is ordered for the location. The electrical outlets need to be in compliance with the equipments electrical specification on the data plate and spec. sheet to assure properly operating equipment. If in doubt, check with your electrician.