Laboratory cold-press chocolate shell maker
Enhance your R&D capabilities with a solution that enables precise cold-press chocolate shell formation, allowing you to innovate and perfect confectionery products before scaling up production.
Cold-Presses and Tests Chocolate Products
The Aasted FrozenCone® Unit is engineered for R&D and small-scale chocolate production, offering innovative cold-pressing technology to produce perfectly shaped shells with enhanced quality and shelf life. Ideal for confectionery and bakery industries, it supports applications such as chocolate shells, chips, and enrobed sweets. This unit operates with minimal setup, requiring only electricity and compressed air, facilitating its integration into laboratory environments. Its intuitive user interface and plug-and-play capability streamline testing and development processes, making it a valuable tool for chocolate manufacturers and production facilities focused on precision and creativity. Comprised of durable materials, it ensures robust operation and ease of maintenance, supporting continuous morphological innovation in chocolate and confectionery products.
Benefits
- Enhances product quality with precise cold-pressing technology.
- Simplifies R&D and testing with an intuitive plug-and-play setup.
- Facilitates small-scale production, reducing initial scaling risks.
- Integrates seamlessly with existing lab environments, requiring only basic utilities.
- Promotes creativity and accuracy in developing new chocolate and confectionery products.
- Applications
- Chocolate,Sweets,Confectionery,Bakery
- End products
- Chocolate shells,Decorated bakery items,Cold-pressed confectionery,Chocolate eggs,Chocolate balls,Chocolate lentils,Chocolate chips,Enrobed sweets
- Steps before
- Chocolate melting,Formulation development,Ingredient mixing
- Steps after
- Quality control,Product packaging,Cooling and solidification
- Input ingredients
- chocolate mass,compressed air,electricity
- Output ingredients
- cold-pressed chocolate shells,chocolate products,chocolate chips,chocolate balls,chocolate lentils,chocolate eggs
- 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.
- Plug and Play
- Yes
- Connectivity
- Electricity and Compressed Air
- Unit Type
- Self-contained
- User Interface
- Intuitive
- Cooling of Tools
- Yes
- Air-Dryer for Environment Control
- Yes
- Movability
- On Wheels
- Production Scale
- Lab and R,D
- Cold Pressing Technique
- Patented
- Working mechanism
- Cold pressing
- Integrated steps
- Forming,Cooling,Air-drying
- Setup time
- Plug and play
- Automation level
- Manual / Intuitive UI
- Batch vs. continuous operation
- Batch
- Energy requirement
- Electricity,Compressed air
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Chocolate type
- Solid / Hollow
- Product size
- Small-scale / Lab-size
- Shell thickness uniformity
- Consistent
- Cold pressing capability
- Patented Aasted technique
- Control panel type
- Intuitive user interface
- Plug-and-play capability
- Yes
- Self-contained unit
- Cooling and air-dryer integrated
- Mobility
- Unit on wheels
- Cooling system
- Included
- Forming tool cooling
- Yes
- Control panel type
- Intuitive user interface
- Plug-and-play capability
- Yes
- Cooling option
- Integrated cooling of forming tools
- Environment control
- Air-dryer for forming tool
- Portability
- Wheel-mounted units