Following 1946, when Dr. Kaj Christian Sophus Aasted invented the world’s first patented continuous chocolate plate temperer, Aasted has been continuously advancing and perfecting the chocolate tempering process. With more than 100 years of experience in the chocolate industry, our tempering machines are embedded with unique know-how from dedicated and passionate engineers and chocolate specialists.
We are proud to introduce you to a new standard in the chocolate tempering process!
The new StellaNova, like no tempering machine before, has separate cooling and shearing processes. It’s now possible to set the exit temperature as low as 27ºC while keeping the highest quality of crystals; you can raise production line output up to 40% by needing much shorter cooling time. The machine is built entirely in stainless steel and has a unique planet wheel design that ensures 400% more shear without creating additional shear heat and saves up to 50% of energy compared to the traditional tempering machines.
With the new StellaNova, it’s now possible to choose exit temperature, as low as 27ºC and temper index separately, while maintaining the highest quality of crystals, giving you the possibility to raise production line output up to 40% by needing much shorter cooling time.
The new planet scraper wheel design ensures a greater shear, more uniform shear velocity and no possibility for the mass to bypass the cooling surfaces. Further, the innovative design provides 400% more shear without creating additional shear heat and significantly saves energy.
With the brand new StellaNova you can temper any type of chocolate. StellaNova is a machine that can handle all chocolate viscosities and fat contents.
While other tempering machines have complicated to use interface, our new patented software has a user-friendly and intuitive one. With the new software, it is effortless to adjust the exit temperature and the temper index separately. The user interface is developed for users by users and is specially produced by Aasted for the chocolate industry.
Witness for yourself the StellaNova and its capabilities of setting the chocolate exit temperature as low as 27ºC while maintaining the highest quality of crystals.
Interested in understanding the full scope of benefits from how the StellaNova processes your chocolate?
Aasted Technology Center is fully modernized with the latest processing equipment. Not only can you see the StellaNova in action, but you can also combine it with other processing equipment. Fill in the form below or contact our sales manager. Start exploring the possibilities of StellaNova.
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