What if ... a new chocolate tempering machine made a quick changeover possible?

Is the best thing about the new StellaNova that it can reduce your chocolate waste by up to 75%, or that you will have considerably less production downtime?

Most of the tempering machines have a large internal volume, so flushing/cleaning the machine takes a long time, and a high volume of mass is wasted. Further, alternating between masses creates different outputs; therefore, machine settings are required to be adjusted for each change. This potentially leads to longer changeover time and more chocolate waste than necessary.

The new StellaNova has a 60% smaller motor and column. While the new design holds less volume, its tempering process is much more efficient when compared to a traditional tempering machine.

The inside of the machine contains up to 75% less chocolate; this means it processes the chocolate more efficiently and creates less waste when cleaning it. In our experience, you can save 50 minutes per changeover shift.

More efficient changeover

The new design holds up to 75% less chocolate while still being extremely efficient. Meaning that the changeover between productions can be done seamlessly and in 1/10 of the time.

Experience StellaNova's temper technology

Experience the new StellaNova, a solution that transforms the tempering process. See how this solution and it's brand new tempering process separates the cooling and shearing processes without sacrificing the quality of your chocolate, reduces energy use and extends your production line output!

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The most radical improvement of your production

StellaNova gives you full control of the tempering process, the chocolate exit temperature can be lowered 3° degrees without compromising on quality. This reduces the need for cooling time significantly and leaves you with a hard choice. Should the improvement of your production be used to increase your capacity or to free up space due to a much shorter cooling tunnel?


Key to achieving greenest ambitions

The StellaNova gives you a more efficient tempering process, your cooling need can be reduced by up to 40%, and your chocolate waste by up to 75%. This means less energy consumption, reduced CO2 footprint and a new choice for you to make. Is the best thing about the new StellaNova the money it saves you, or that it unlocks your green ambitions?


Opening of new markets

StellaNova is flexibile like no other tempering machine, you can use one machine for multiple products and outputs. This leaves you with a new choice. What is the best thing about the enormous flexibility of the new StellaNova? That you can use it to increase your capacity, or that you can expand your product portfolio and potentially enter new markets?


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