Energy efficient chocolate tempering solution
Enhance your chocolate products with precise temperature control, reducing energy consumption by up to 30%. This solution ensures consistent product quality, delivering perfect chocolate crystallization that enhances taste and texture in every bite.
Tempers and Crystallizes Chocolate Efficiently
The SuperNova Energy from Aasted revolutionizes chocolate tempering by extending crystallization time and ensuring a stable production of Beta V crystals. This tempering machine is integral in producing high-quality chocolate bars, pralines, and coatings with enhanced taste and texture. Its unique scraper wings and precise temperature control allow up to 30% reduction in energy consumption compared to traditional systems, making it a sustainable choice for chocolate manufacturers, confectionery producers, and bakery businesses. Suitable for continuous, high-speed operations, it efficiently integrates with existing production lines, handling throughput from 200kg/h to 12,000kg/h. The system is designed with easy HMI for monitoring and minimal maintenance requirements, providing a reliable solution for maintaining superior end-product quality.
Benefits
- Reduces energy costs significantly by up to 30% compared to traditional tempering methods.
- Enhances product quality with stable Beta V crystals, ensuring a superior taste and texture.
- Minimizes downtime through continuous operation and easy integration with existing production lines.
- Lowers maintenance needs with simple design and easy component access.
- Provides flexible production options with throughput capacity ranging from 200kg/h to 12,000kg/h.
- Applications
- Chocolate,Confectionery products,Bakery products
- End products
- Glazed donuts,Chocolate truffles,Chocolate coatings,Chocolate pastries,Ganache fillings,Toffees,Chocolate pralines,Chocolate-covered nuts,Chocolate bars,Moulded chocolate figures,Caramel-filled chocolates,Filled chocolate tablets,Chocolate-coated biscuits
- Steps before
- Melting Chocolate,Mixing Ingredients,Feeding Ingredients
- Steps after
- Cooling,Enrobing,Moulding,Box Filling,Packaging
- Input ingredients
- chocolate mass,ingredients for tempered chocolate,temperatures for chocolate stabilization
- Output ingredients
- tempered chocolate with Beta V crystals,chocolate with improved taste and consistency,perfect coating chocolate
- 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.
- Capacity
- 200–12,000 kg/h
- Energy Consumption Reduction
- Up to 30% lower
- Operating Temperature
- 1.5–2°C higher than traditional methods
- Automation
- PLC-controlled / HMI design
- Energy Efficiency
- Green efficient 24/7 production
- Built-in Components
- Tanks and pumps for re-circulation
- Crystal Formation
- Beta V crystals
- Temperature Control
- Precise control within crystallization zone
- Working mechanism
- Tempering with crystallization zone control
- Integrated steps
- Feeding,mixing,and tempering
- Batch vs. continuous operation
- Continuous (inline production shift)
- Energy efficiency
- Energy saving up to 30% lower than traditional
- Automation level
- Easy HMI design,PLC-controlled
- Cleaning method
- Easy cleaning with hygienic design
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Machine footprint
- Compact for factory integration
- Tank capacity
- 150 kg to 3,000 kg
- Control panel type
- Easy HMI design
- Discharge method
- Accurate deposition via pumps
- Material finish
- Hygienic stainless steel
- Built-in pump
- Available in CTS model
- Control panel type
- Easy HMI design
- Integration possibilities
- Inline production shift capability
- Compact footprint
- Minimized down-time