Welcome to our World of Professional

Chocolate Equipment

Aasted is a Danish consolidated and family-owned company that has always been driven by a passion for innovation and pushing the boundaries. Currently, CEO Piet Tæstensen continues to lead Aasted towards new heights by pioneering quality and continuous innovation. Quality and innovation are upheld by the strong merger with A.E Nielsen in 2010, which enabled the company to deliver a complete range of products to its valued customers.

Aasted supplies complete processing lines, machinery and equipment for the chocolate, bakery and confectionery industries around the world. At Aasted the mission for success does not stop at the product. We strive towards excelling at aftersales and services, to provide our customers with flexible and tailor-made solutions adaptable to any requirement. Regardless of our customers’ geographic location, we will guarantee fast and efficient service anytime, anywhere.

Equipment for Large-Scale Chocolate Production

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AMC SuperNova Temper

The AMC SuperNova provide you with a solution for any tempering purpose. Regardless of the type of mass and production scale the AMC SuperNova programme provides tempering excellence.

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SuperNova Orbit

A crystallization and aeration unit handling any mass and creates a homogeneous mass easy to handle. Requiring no cooling it enhances the effectiveness of your production significantly.

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SuperNova Energy Temper

The SuperNova Energy provides you significant energy savings whilst enhancing your production quality. In patented methods the machines temper masses in a innovative and efficient manner.

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EP2 Depositor

Changing between products and depositing materials is fast and simple with the EP2. Suitable for medium to large scale production the depositor handles solid and filled chocolates.

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ESA Depositor

With the ESA depositor you can work with aerated masses and fat fillings. Delicate depositor movements allows for flawless masses and suits a medium to large scale production.

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Nielsen Energy Enrober

The Nielsen Energy enrober is a revolutionary energy efficient chocolate enrober. The quality enhancing and energy saving technology applies from small to large scale production.

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Nielsen Master Enrober

The Nielsen Master enrober provides you an accurate and efficient chocolate coating for any type of product. It delivers reliability and accuracy from small to large production.

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Aasted Nielsen Enrober

The Nielsen Master enrober provides you an accurate and efficient chocolate coating for any type of product. It delivers reliability and accuracy from small to large production.

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Nielsen Cooling Tunnel

With covers available in aluminum and stainless steel, the Nielsen cooling tunnel provides perfect crystallization for chocolate, confectionery and bakery products.

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Nielsen XXL Cooling Tunnel

Designed for large-scale cooling, the Nielsen XXL ensures the highest quality-cooling regardless of the scale of your production.

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SE 14

The SE14 allows you to deposit solid and filled chocolates. Available in different variations the SE14 series suits large scale production with its high speed and accuracy.

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ETX

If you require a center depositor for high sugar content filling of a product the ETX delivers reliability and accuracy. Suitable for medium to large scale production.

Equipment for Small-Scale Chocolate Production

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AMC SuperNova Temper

The AMC SuperNova provide you with a solution for any tempering purpose. Regardless of the type of mass and production scale the AMC SuperNova programme provides tempering excellence.

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Aasted Nilshot Depositor

The Aasted Nilshot is a depositor handling solid and filled chocolates. Designed for small to medium production you can create countless of filled and solid deposited chocolates.

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Sophus Flexible Depositor

A cost effective depositor for solid and filled chocolates. The depositor suits a small to medium production and is available in several variants for different requirements.

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Nielsen Junior Enrober

The Nielsen Junior enrober is the right choice for medium sized production. It is very flexible, has easy handling and delivers accurate quality enrobing for any type of product.

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Nielsen Tempa 420 Enrober

The Nielsen Tempa 420 is a flexible enrober with an inbuilt tempering machine. With no requirement of cooling water, you are provided a movable unit that delivers accurate enrobing works.

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Nielsen BabyFlex Enrober

The Nielsen BabyFlex enrober is suited for smaller productions and can be disassembled without tools. It delivers accurate enrobing works in a highly flexible and efficient matter.

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Nielsen Cooling Tunnel

With covers available in aluminum and stainless steel, the Nielsen cooling tunnel provides perfect crystallization for chocolate, confectionery and bakery products.

Laboratory Equipment

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AMC SuperNova Temper

The AMC SuperNova provide you with a solution for any tempering purpose. Regardless of the type of mass and production scale the AMC SuperNova programme provides tempering excellence.

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Chip Depositor

A flexible C-frame depositor on wheels for chips at a small-scale level or R&D purposes providing you accurate and high quality chocolate chips.

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ChocoAnalyzer

A new and revolutionary approach for quality assuring your chocolate through four thorough scientific measurement methods.

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ChocoMeter

With the ChocoMeter you can calculate the chocolate temper curve and temper index, thereby fine tuning your tempering approach.

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Cooling simulator

The chocolate pumps work with or without inclusions, pumps any chocolate mass regardless of viscosity. The range includes CP and CPI pumps.

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Eriksen Rollers

Eriksen Rollers for lab and R&D purposes for producing chocolate balls, lentils and eggs.

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Aasted FrozenConeĀ® unit

Aasted patented cold pressing of articles into perfect shaped shells, enhancing shelf life and quality.

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Nielsen BabyFlex Enrober

The Nielsen BabyFlex enrober is suited for smaller productions and can be disassembled without tools. It delivers accurate enrobing works in a highly flexible and efficient matter.

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Nielsen Tempa 420 Enrober

The Nielsen Tempa 420 is a flexible enrober with an inbuilt tempering machine. With no requirement of cooling water, you are provided a movable unit that delivers accurate enrobing works.

Auxiliary Equipment

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Feeder Mixer

Feeding and mixing ingredients into a tempered chocolate mass. Enables you to produce products with various inclusions.

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Aeration & Aroma system

Compact and mobile standalone units for aeration of up to 2,500kg/h. Easily connected to any moulding line for aeration purposes.

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Filling & Weighing station

This station allows you to accurately deposit chocolate mass into boxes with a capacity up to 2500kg/h.

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Melting Tank

The melting tanks have a capacity from 150kg to 5,000kg. Designed in hygienic stainless steel and easy to install on your production line.

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Wafer & Biscuit Feeder

A feeder system that gently handles wafers and biscuit for moulding or depositing lines.

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ChocoAssortā„¢

A robotic concept that precisely and accurately assorts chocolate articles into boxes.

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Chocolate stringer

A stringer unit for decoration of chocolate, bakery and confectionery products in a great variety of patterns.

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ChocoMeter

With the ChocoMeter you can calculate the chocolate temper curve and temper index, thereby fine tuning your tempering approach.

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ChocoAnalyzer

A new and revolutionary approach for quality assuring your chocolate through four thorough scientific measurement methods.

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Conveyor

A system that transports ingredients to a feeder mixer in your production line.

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Cooling unit

A necessary tool for any chocolate production that ensures precise cooling for your production.

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Pumps

The chocolate pumps work with or without inclusions, pumps any chocolate mass regardless of viscosity. The range includes CP and CPI pumps.

Solid Chocolate

Moulding of solid products with or without inclusions, tablets, couvertures and combination of chocolate types. Moulding of products with solid centres such as wafers, biscuits centres, big inclusions and bars. Traditional inverting moulding of any shell, surprise and easter eggs.

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Popular Solutions for

Solid Chocolates

Jensen Line

A moulding line with a capacity from 230 - 2,200 kg/hour. Very flexible in a module design, with the possibility of having add-on sections, making production of solid chocolates with or without inclusions easy. 

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Universal Line

Producing solid chocolates with a capacity from 1,000 to 10,000 kg/hour in a 24 hour production time making it the natural choice for large scale production. The Universal Line handles solid chocolates with our without inclusions 

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Midi Maxi line

With the Midi Maxi Line you will have easy changeovers between materials when producing solid chocolates. Easy changeovers moulding with or without inclusions with a capacity of 300 - 2,000 kg/hour. 

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Aerated Chocolate

With the Aasted chocolate solutions you can decrease the density of the chocolate and enhancing the texture when consuming. Decreasing the density of chocolate is either done by macro or micro aeration, depending on how much you want to decrease the density, and thus the size of the air bubbles. 

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Popular Solutions for

Aerated Chocolates


Jensen Line

By implementing an ESA depositor in your Jensen Line in the depositing section, you can produce aerated chocolate articles with either macro or micro aeration - depending on the size of the bubbles you require. 

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Universal Line

The Universal line can produce micro or macro aerated chocolate articles with a capacity from 1,000 to 10,000 kg/hour in a 24 hour production time making it the natural choice for large scale production. 

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Midi Maxi Line

The Midi Maxi Line is suitable when wanting to change between producing aerated and non aerated chocolates. Easy changeover between aeration and non aeration with a capacity of 300 - 2,000 kg/hour. 

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Chocolate Chips

With the Aasted chocolate solutions you can produce high quality, uniform and beautiful chocolate chips, kisses, chards and chunks. The capacity ranges from 250 - 6,600 kg/hour and can be produced with either plastic or steel belt. 

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Popular Solutions for

Chocolate chips, kisses and chards

Belt Line

The Aasted Belt line can produce high quality and uniform chocolate chips in any chocolate material as well as multicolored chips. The cutting device in the Aasted Belt line, crushes and cuts the extruded chocolate. This results in chocolate chards great for baking or other inclusion purposes in e.g. a bar.

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Chocolate Lentils

Our bakery solutions include innovative machinery that lets you create beautiful, diverse and uniform products. Our technologies allow efficient and precise heating, extruding, depositing, with aeration, inclusions and multi color. 

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Popular Solutions for

Chocolate Lentils & Eggs

Eriksen Line

The Eriksen Line provides you with cooled precision by having two rollers forming chocolate lentils. After a cooling process the lentils are ready to be sugar coated. If you want to produce chocolate eggs for e.g. seasonal production the Eriksen Line provides you with uniform and high quality moulding eggs ready to be sugar coated. 

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Filled chocolates

With the Aasted depositor program, any solution can be equipped with the right depositor making beautiful and tasty filled chocolates with up to three different masses. 

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Popular Solutions for

Filled chocolates

Jensen Line

You can produce a filled chocolate with up to three different masses, or just one - depending on the depositor you implement in the Jensen line.  


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Universal Line

With the Universal Line you can produce filled chocolate articles at a high scale, with up to three different masses resulting in beautiful products with the possibility of handling countless of masses. 

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Midi Maxi Line

With the Midi Maxi Line it is easy to produce filled chocolates and handling different masses -  which emphasizes the flexibility and easy change overs when producing with a Midi Maxi Line. 

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Cold-pressed chocolates

With the patented FrozenCone® technology, our chocolate solutions can create perfectly shaped shells for pralines, surprise eggs, tablets or any other "shell" product. 

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Popular Solutions for

FrozenConeĀ® Shell

Jensen Line

With the Jensen Line you can produce tablets, pralines, triple shot chocolate articles with a cold pressed shell in a FrozenCone® resulting in a perfect edged product. 


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Universal Line

Having a FrozenCone® section in your Universal Line you will be able to produce cold pressed chocolate articles at a high scale - and having perfectly edged and complete costumizable shells. 

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Midi Maxi Line

A FrozenCone® section gives you the opportunity to produce cold pressed chocolates with a perfect edge for a great number of products, tablets, pralines and surprise eggs etc. whilst having the flexibility of the Midi Maxi.

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