Chocolate tempering system
Optimize your chocolate production with a tempering system that achieves precise crystallization, reduces energy consumption by 30%, and enhances throughput by up to 40% with its advanced cooling and shearing processes.
Tempers and Cools Chocolate Efficiently
The StellaNova® Chocolate Tempering Machine by Aasted revolutionizes the tempering process with its unique capability to separate cooling and shearing stages. It achieves up to a 40% reduction in cooling time, enhancing production line output while cutting energy consumption by 30% via an innovative planet wheel design that multiplies shear without additional heat. Built entirely from stainless steel, StellaNova ensures high purity and safety standards for chocolate, confectionery, and bakery applications. It’s suitable for producing a wide range of chocolate products, including milk and dark chocolate bars, truffles, and filled chocolates. Its compact design holds 75% less mass than traditional tempering machines, offering efficient power usage with a smaller motor and eliminating the need for reheating. The machine supports continuous, high-speed operations, seamlessly integrating into your production line while offering a user-friendly interface for precise control over exit temperatures and temper indices. StellaNova’s patented software simplifies adjustments, ensuring ease of operation and superior product quality, making it an invaluable tool for food processing companies aiming to optimize their production capabilities.
Benefits
- Enhances production efficiency by reducing cooling time by up to 40%.
- Lowers energy costs by up to 30% through optimized shearing and temperature control.
- Ensures food safety with a hygienic, all-stainless-steel construction.
- Adapts to various chocolate types, maintaining product quality across diverse applications.
- Simplifies operation with user-friendly, intuitive interface controls.
- Applications
- Chocolate,Sweets,Confectionery,Bakery
- End products
- Chocolate shells,Filled chocolates,Soft caramels,Flavored chocolates,Chocolate chips,Marzipan,Nougat,Chocolate-coated nuts,Chocolate ganache,Chocolate slabs,Chocolate truffles,Dark chocolate bars,Chocolate decorations,Chocolate pastilles,Fondant centers,Fudge,Bonbons,Milk chocolate bars,Brittle,Pralines,Chocolate drops,Chocolate-covered pretzels
- Steps before
- Chocolate Melting,Mixing,Pre-crystallization
- Steps after
- Moulding,Cooling,Enrobing,Packing
- Input ingredients
- chocolate masses,viscous chocolate,various chocolate types,different chocolate viscosities,fat content
- Output ingredients
- tempered chocolate,high quality chocolate crystals,reduced cooling time
- Market info
- Aasted is known for its expertise in manufacturing equipment for the chocolate, bakery, and confectionery industries, offering solutions like tempering, molding, and baking machinery with a strong reputation for innovation and quality.
- Exit Temperature
- 27ºC
- Production Line Output Increase
- Up to 40%
- Energy Savings
- Up to 30%
- Shear Increase
- 400%
- Cooling Time Reduction
- Up to 40%
- Chocolate Content
- 75% less than traditional machines
- Working mechanism
- Separate cooling and shearing processes
- Automation level
- User-friendly interface / PLC-controlled
- Batch vs. continuous operation
- Continuous
- Changeover time
- Shorter cooling time,40% production increase
- Energy efficiency
- Saves up to 30% energy
- Cleaning method
- Stainless steel hygienic design
- Cooling temperature control
- Exit temperature as low as 27ºC
- Energy savings
- Smaller motor,no reheat required
- Cleanability
- Stainless steel hygienic design
- Corrosive resistance (e.g. acids)
- Stainless steel construction
- Chocolate Type
- All types and fat contents
- Compact design
- Yes
- Construction material
- Stainless steel
- Planet wheel design
- Yes,with scraper
- Machine capacity
- Holds 75% less chocolate
- Control panel type
- User-friendly / intuitive
- HMI type
- Patented software interface
- Compact design
- Yes