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 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!
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?
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StellaNova comes with a 75% smaller internal volume, it means that the changeover between productions can be done seamlessly and in less 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?
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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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