AMC SuperNova

The AMC SuperNova series provides you with high quality tempered masses for any purpose. From small to large scale tempering, aerated masses, heavy masses and stabilization of masses. The AMC SuperNova provides you with the right tempering technology regardless of your needs.

The AMC SuperNova tempers anything from plain milk chocolate, nougat and fat masses. A PLC screen enables easy handling and quick visualization of the tempering. The AMC SuperNova is the result of 65 years of continuous research and development.


Add-on equipment

Feeder Mixer

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

Filling & Weighing St.

This station allows you to accurately deposit chocolate mass into boxes with a capacity up to 2½ tons/hr.

Melting Tank

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

Perfecting the Art of Chocolate Tempering since 1946

Aasted Tempering Machines

With our tempering machines, you are guaranteed the finest output for your end products. Since 1946 we have been perfecting the art of having a perfectly tempered chocolate, meaning your products will be embedded with a mouth watering consistency and taste.

Our tempering machines are equipped with the latest technology including easy HMI design, enabling a clear overview of the tempering process. With our tempering machines, the possibilities are endless regardless of your requirements of scale or type of mass.

AMC Basic

The AMC SuperNova Basic is suitable if you want to ensure a constant flow of high quality chocolate tempered so that beta crystals V are evident. Easy access to the few components gives a low requirement of maintenance resulting in a cost effective tempering machine.   
  • Low cost operation
  • Basic and high quality tempering
  • From 150kg/h to 12.000kg/h

AMC PreTreat

If you are unsure of the temperature of your chocolate, in doubt of whether you have undesirable crystals in your chocolate, then you need the AMC SuperNova PreTreat. The tempering machine allows for you to ensure a safe stabilization of varying temperatures in the chocolate
  • Ensures stable temperature
  • Minimizes fat-bloom
  • From 150kg/h to 7.500kg/h


With this tempering machine you get a built-in tank and pump. From the top you can feed the tank with the desired mass. The CTS allows the mass to re-circulate giving you the freedom to perform an inline production shift. 
  • Built-in tank and pump
  • Quick and easy production shifts
  • From 50kg/h to 3.300kg/h

AMC Aeration

Aeration supplies any kind of aerated mass to your production. In the process of providing gas to the chocolate, the crystallization is not disturbed, giving a perfect crystallized chocolate with aerated bubbles. It is also possible to temper and pump chocolate without aeration. 
  • Aeration to any mass
  • Works as normal tempering without aeration
  • From 50kg/h to 3.300kg/h

AMC HeavyDuty

If you want to temper high viscosity masses, or at a very high pressure the HeavyDuty is the right choice. Having a larger motor, gear shaft and stirring elements it is capable of handling any mass at any pressure. 
  • Tempers high viscosity masses
  • High pressure
  • Capacity depends on the mass.
One Hundred Years of Experience - One Click

EasyStart Technology

EasyStart is software based on 100 years of experience, enabling you easily to operate at specialist level. With EasyStart anyone can operate the machine and ensuring the highest quality output regardless of mass or fat percentage. The embedded algorithms enable the machine to adapt its tempering in accordance to the chosen mass and fat.
  • Tempers based on mass and fat percentage
  • Anyone can operate a machine with EasyStart
All tempering machines now include EasyStart and patented QuickStart technology.

Download whitepaper

Read about the 10 most critical challenges in tempering

For the past 100 years, we have been working with tempering and have discovered that everything in chocolate production revolves around tempering. It is the starting point that defines your processing path, and it determines the quality. 


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