Aasted Nielsen Enrober
The Aasted Nielsen enrober provides you an accurate and efficient chocolate coating for any type of product. It delivers reliability and accuracy from small to large production.
Discover a patented energy-saving chocolate enrober technology that allows significantly decreased energy usage with simultaneously increased chocolate quality.
Our industry-leading patented solutions provide incomparable enhancements for your production, regardless of the size.
Enrobing is the process of coating a certain product with chocolate, whether it is dark, milk or white chocolate. Enrobing can also be done with caramel, sugar icing and fondant – depending on your final product.
Enrobing of a product starts with a product on the feed band; the enrober maintains the chocolate at a constant temperature ensuring a homogeneous mass, pumps it into a flow pan. The chocolate then flows from the pan into a chocolate curtain, completely coating the products passing through.
Aasted enrobing machines allow coating of various masses such as caramel and sugar, furthermore partial, bottoming and combined enrobing.
The Energy Enrobing Concept deviates from traditional enrobing methods by having a direct injection of tempered chocolate. The Energy Enrobing Concept enhances your output and extends the shelf life of your products. Furthermore, the concept gives you significant energy savings compared to traditional tempering machines.
The tempering index and mixture temperature are kept at a constant level, giving a perfect and stable thickness of the enrobed layer. This results in a beautiful gloss and provides the product with a good break. Combining a Nielsen Energy Enrober with a SuperNova Energy Tempering machine gives you the perfect environment for having the best crystallization while achieving remarkable energy savings.