Industrial chocolate tempering machines by Aasted
Tempering is critical for achieving high-quality chocolate with perfect gloss, texture, and snap. Aasted’s tempering machines automate this process with precision, ensuring stable cocoa butter crystal formation and consistent results at any production scale.
Why Aasted tempering machines sets the global standard
With more than 100 years of innovation in chocolate processing, Aasted is trusted by the world’s top confectionery brands.
Our tempering systems are engineered for: Consistent tempering results, stable crystal structure (Form V), energy efficiency and waste reduction, and continuous production at scale.
Achieve flawless gloss, texture, and snap with Aasted’s advanced tempering technology, ensuring consistent quality in every batch.
Save costs and reduce environmental impact with our continuous tempering systems designed for optimal energy efficiency and minimal waste.
From artisanal producers to global chocolate brands, Aasted is trusted for its quality, durability, and unmatched technical support.
Explore Aasted’s tempering machine lineup
StellaNova – Energy-efficient chocolate tempering
StellaNova is Aasted’s newest tempering solution. It delivers stable crystal structures with industry-leading energy efficiency. The machine is designed for chocolate production across different quality levels.
Key Benefits:
- Ideal for both artisanal and industrial production
- Up to 30% energy savings
- Built-in intelligent automation
SuperNova Energy – High capacity with low energy use
SuperNova Energy is built for high-capacity production with a focus on sustainability. It reduces energy consumption while maintaining precise temperature control and consistent output across chocolate types.
Key Benefits:
- Designed for continuous, high-output production
- Up to 30% lower energy usage
- Stable output across chocolate types
SuperNova Orbit – Combining two-step tempering process
The SuperNova Orbit Temper can crystallize the mass to an almost solid state, enabling seamless transfer to open hopper wire cutters and extruders without the need for precooled conveyor belts.
Key Benefits:
- Advanced temperature control
- Adjustable motor speed for shear control
- Built-in PreTreat module maintains a consistent mass temperature
ChocoNova Orbit – Optimized flow
ChocoNova Orbit mirrors the Orbit system with added control for reduced viscosity and superior crystal formation. Ideal for enrobing and molding lines.
Key Benefits:
- Smooth chocolate flow
- Precise pre-cooling and crystal control
- Consistent tempering across runs
High Shear Tempering – Perfect for inclusions
This system is designed for tempering chocolate, compound, and fillings, even those with challenging inclusions like nuts, crisps, and fruits.
Key Benefits:
- Supports diverse product applications
- Handles complex ingredients
- Maintains uniform temper
AMC SuperNova – Proven performance
AMC SuperNova is trusted in the busiest chocolate lines worldwide for its reliability, fast changeovers, and consistent high-capacity performance.
Key Benefits:
- Scalable for global production needs
- Fast setup and changeovers
- High production uptime
How to find the right tempering machine
With Aasted’s Perfect Temper Match tool, you can easily find the best machine for your specific chocolate and production needs in just two steps.
Frequently Asked Questions (FAQ)
What types of chocolate can Aasted machines temper?
All types: dark, milk, white, and compound.
How much energy can I save?
Up to 30% compared to traditional tempering machines.
Are Aasted machines suitable for large-scale operations?
Yes, systems like AMC SuperNova and SuperNova Energy are built for industrial capacity.
Can Aasted machines handle chocolate with inclusions?
Yes, especially with the High Shear system.
What kind of support does Aasted provide?
Global technical support, service packages, and on-site training.
Ready to improve your chocolate tempering process?
Get consistent quality, reduce costs, and scale your production with Aasted’s tempering solutions.