Chocolate tempering system
In chocolate production, achieving the perfect crystal structure is essential for high-quality products. Conventional tempering methods often lead to issues like inconsistent crystal formation and excessive energy consumption.
Optimize tempering with separate cooling and shearing processes
The StellaNova by Aasted represents a significant leap forward in chocolate tempering technology. Built entirely in stainless steel, it features a unique planet wheel design that achieves 400% more shear without additional shear heat. This system separately controls the cooling and shearing processes, enabling the exit temperature to be set as low as 27ºC while maintaining top-quality crystals. This not only reduces cooling time by up to 40%, increasing production line output but also saves up to 30% energy due to its smaller motor and lack of reheating requirements. The StellaNova is user-friendly with a new patented software interface, and it accommodates all types of chocolate viscosities and fat contents. Designed for the food industry, it adheres to the latest food-grade standards.
Benefits
- Reduces cooling time by up to 40%
- Saves up to 30% energy
- Maintains high-quality crystal structure at low temperatures
- User-friendly interface with separate controls for exit temperature and temper index
- Built entirely in stainless steel for hygiene and safety