What if ... a new chocolate tempering machine could open new markets?

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?

In general traditional tempering machines have a specific range they can produce in. If suddenly you need to lower your output or raise, outside of the range, the tempering process becomes unstable.

StellaNova has a large capacity range. Meaning you can use one machine for multiple ranges. You can also set your chocolate temperature within the range of 27-32 degrees, giving you even a wider range for your production. This not only reduces the need to purchase additional equipment but lessens energy expenses. 

Extended mass landscape

With the brand new StellaNova you can temper within multiple ranges and any chocolate. StellaNova is a machine that can handle all chocolate viscosities and fat contents.

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?


Considerably less production downtime

StellaNova comes with a 75% smaller internal volume, it means that the changeover between productions can be done seamlessly and in 1/10 of the time. This leaves you with a new choice. 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?


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?


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Want to know more about your opportunities?

Contact us – and learn how we can help to optimize your production

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