News

With the establishing of Aasted Germany in 2011 we wanted to improve our presence on the German market. After approx. 1 year has now passed; we can see that we are on a good track and we will be able to offer our customers more than ever before.

A visit to Aasted test lab gives our customers the unique opportunity of testing and developing new products with the assistance of our competent technicians and food technologists. It could be at the developing stage of the customers’ product or for testing the customer’s masses on our machinery related to a purchase of Aasted equipment.

Enrobing equipment is an important part of the Aasted Product Program and therefore enrobing technology and development has a very high priority. Aasted manufactures many different types of enrobers and thus covers almost any demand. Common for all the machine types is that they have been through a long process of development, and they all appear in highly-developed versions, where all details have been nursed for, and many technical gadgets have been included.

In order to make completely clean cuts of various bar products, Aasted offer a quality solution with Ultra Sonic guillotine cutters. The ultra sonic guillotine cutter for continuous or intermittent cutting of bars involves a vibrating cutting blade producing a nearly frictionless surface, to which the products do not stick nor deform. An ultrasonic guillotine cutter is the right process for your application, if you need sharp edges and clean cuts of your bar product.

Nearly one year on the market – and Aasted SuperNova Energy has become a huge success! Today almost 50% of our tempering machine production is dedicated to building energy-saving tempering machines, and the inquiries from our customers are still at the peak. Based on the positive feedback of our customers we are proud to announce that the SuperNova Energy program is here to stay!

Prosweets was again this year a very succesful exhibition for Aasted and despite the fact that the financial crisis could have influenced the Chocolate and Bakery industries numerous fruitful meetings were held resulting in a vast number of new projects and co-operations. Mads Hedstrøm, President of Sales was pleased that the exhibition was so well attended and the good atmosphere at Prosweets once again made it a great place to do business.

An interview with Mads Hedstrøm about the Aasted company - stronger than ever since the merger with Nielsen!

Aasted is exhibiting at Prosweets 2012, in Cologne Germany.
Please visit us in hall 10.1 - booth F011.

Aasted proudly presents our new Aasted North America

The Jensen Flex line is one of the most flexible moulding lines in the Aasted product family. The flex zone of the line is built on a stainless steel frame in a modular design for variable lengths of the zones.

So far nougat and caramel have been produced on so-called slab lines. However, as latest news from Aasted we are proud to announce that we are now capable of supplying dual layer bar lines for nougat and caramel, which open up a world of new opportunities with ALICE™.

When producing articles containing viscous masses like caramel, fondant, and jam, the handling and depositing of these masses can be troublesome, however introducing the new member of the Sophus Flexible depositor programme from Aasted, i.e. the Toffee Flexible, Aasted has made the handling remarkably easy.

Turkey is a vast country undergoing huge developments within many fields. One of the fields growing and developing progressively and constantly is the manufacturing industry of chocolate and bakery. Within recent years the chocolate and bakery industry has experienced growing demand and thereby caused an increased production. The growing demand is particularly based on the extensive and ever growing domestic market, and in parallel Turkey is also becoming leader in supplying confectionary products to the neighbor countries especially in Asia and Middle East. This is resulting in a business of great potential today.

Aasted launches a new type of CONNY convection oven with band width from 1500 mm up to 4000 mm, in order to meet the demands of the larger-scale bakeries. The CONNY bakery oven comes in a smooth and elegant design and easy maintenance in order to reduce the cleaning time and keep the line running. Large hinged sanitation doors allow easy access to the baking tunnel.

Aasted has developed a new member of the Alice extruder/depositor programme, The Alice Compact.

The Nielsen Cooling Tunnel SD – Sanitary Design is developed and designed for use in production areas and industries with very high requirements to the equipment design in order to obtain the highest degree of hygiene.

This autumn we participated in Pack Expo in Las Vegas, which more than fulfilled our expectations.

The New SE14 Depositor represents the ultimate depositor and is the big brother of the Aasted depositor programme.

Last spring Aasted introduced The SuperNova Energy - the first green tempering machine programme and at Interpack 2011 we displayed the new machine and the Energy technology, which opened the eyes of our customers for the benefits of the SuperNova Energy tempering machine programme.

Aasted takes energy conservation seriously and by developing a new tempering technology delivering energy savings we have gone one step further.

In order to help our customers in the best possible way, Aasted has designed standard solutions for upgrading existing lines to the newest technology.

Allan Aasted, CEO, is interviewed at the Interpack 2011 in Düsseldorf, Germany.

Interpack 2011 closes as one of the most successful events in the history of the Aasted company and is one of our most important trade fairs.

Interpack 2011 - Come and visit our great booth!

A new step - even greater versatility