Laboratory cold-press chocolate shell maker
In R&D and quality assurance environments, creating perfectly shaped chocolate shells for testing can be a challenge. Accurate temperature control and environmental management are crucial to achieve high-quality results.
Create precise chocolate shells with cold-pressing
The Aasted FrozenCone® unit is designed for laboratory and research purposes, offering efficient cold-pressing technology to create perfectly molded chocolate shells. Featuring a user-friendly interface, this fully self-contained unit includes cooling for forming tools and an air-dryer for environment control. It requires minimal setup, needing only electricity and compressed air to operate. This equipment is ideal for testing and developing new products, allowing for simple plug-and-play functionality to experiment with various cold-pressed chocolate products. The unit’s patented seal technique ensures each shell is formed with precision, enhancing both shelf life and quality for potential consumers.
Benefits
- User-friendly interface simplifies operation
- Requires only electricity and compressed air
- Enhances shelf life and quality with patented seal technique
- Perfect for R&D and small-scale testing
- Plug-and-play functionality for easy experimentation