Feeding and mixing ingredients into a tempered chocolate mass. Enables you to produce products with various inclusions.
The newest Aasted Nielsen chocolate enrobing machine for large scale production has a functional design and improved features that provide diverse solutions to common headaches in production.
Band width: 850/1050/1300/1600 mm.
Fast and easy changeover of the enrobing band unit, the pumping and tray unit, reducing the changeover time and downtime. The compound version facilitates the production of a varied portfolio of products.
Precise control of the chocolate temperature with the lowest possible energy consumption. The energy version prevents unnecessary chocolate tempering while keeping the high quality of the finished product.
A quality-optimized solution
Constantly tempered chocolate that also prevents "build-up" (enabled in combination with the StellaNova tempering machine). The direct configuration prevents blocking complications by keeping a regular flush with freshly tempered chocolate in the machine.
This station allows you to accurately deposit chocolate mass into boxes with a capacity up to 2½ tons/hr.
The melting tanks have a capacity from 150 kg to 3,000 kg. Designed in hygienic stainless steel and is easily installed to your production line.
The chocolate pumps work with or without inclusions, pumps any chocolate mass regardless of viscosity. The range includes CP and CPI pumps
Since 1942 Aasted have created pioneering enrobing technology through our proud Nielsen Series. Innovative and superior engineering is supplying to the bakery and confectionery industry in more than 50 countries.
A flexible stencil depositor for e.g. perfectly shaped cookies, cakes and crackers. Designed on a C-frame enabling easy application on existing line and for easy cleaning.
The SuperNova Energy provides you significant energy savings whilst enhancing your production quality. In patented methods the machines temper masses in an innovative and efficient manner.
With covers available in aluminum and stainless steel, the Nielsen cooling tunnel provides perfect crystallization for chocolate, confectionery and bakery products.