SuperNova Energy

The SuperNova Energy keeps the chocolate in the crystallization zone for a longer time, uses unique scraper wings and precise temperature control. The total energy consumption of the SuperNova Energy tempering machine is up to 30% lower than a traditional tempering machine.

The tempering index is kept constant making the mass enhanced with stable beta V crystals. This results in a chocolate that improves the taste and break and gives the best consistency to your product. Energy savings and enhanced quality characterize the SuperNova Energy.


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.

Energy Concept

The Energy technology provides you with a green investment and with even higher quality. The technology allows exclusively the existence of high quality crystals. This patented energy saving process gives you the absolute finest chocolate coating – and at significantly lower cost. By keeping the chocolate at 1, 5 – 2 degree Celsius higher than the traditional method, you are able to eliminate B3 and B4 crystals. This leaves the chocolate used for your chocolate, with exclusively B5 crystals, resulting in absolute perfect coating. 

A constant flow of perfectly tempered chocolate ensures ideal liquidity, which ultimately leads to no build up over time.  This gives you an enrober that has completely minimized down-time and full functioning green efficient 24/7 production. Not only you will leave a better footprint, become cost-efficient, but your products will shine, break and taste better than ever before. This is an investment that is usually earned back within 3 years.

Energy Basic

The Basic is suitable if you want to ensure a constant flow of perfectly tempered chocolate with exclusively existence of Beta V crystals. The Energy technology has the chocolate kept in the crystallization zone, enhancing the taste, break and feel of the chocolate. Easy access to the few components gives a low requirement of maintenance resulting in a cost effective tempering machine.
  • Basic tempering with creation of Beta V crystals
  • From 200kg/h to 12.000kg/h

Energy 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 PreTreat. 
The tempering machine allows for you to ensure a safe stabilization of varying temperatures in the chocolate. Furthermore, the Energy allows this being done in a energy saving manner, giving you the perfect temperature while being efficient. 
  • Ensures stable temperature
  • Minimizes fat-bloom
  • From 200kg/h to 8.000kg/h

Energy CTS

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 Energy technology has the chocolate kept in the crystallization zone, enhancing the taste, break and feel of the chocolate. 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 200kg/h to 4.500kg/h

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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