Aasted at ProSweets: Stand F011

Aasted will be focusing on its newest line of energy saving equipment – the Nielsen energy enrobing concept and the full energy circuit. The enrobing concept enables large energy savings by direct injection of the tempered chocolate mass from the tempering machine to the consumption flow, ensuring a homogeneous tempered mass as well as a constant tempering index and temperature in the enrober. The full energy circuit is a combination of a Nielsen energy enrober with a SuperNova energy tempering machine allowing reductions in energy consumption of up to 2/3.

The following will also be exhibited:

• A Nielsen cooling tunnel SD – sanitary design, developed and designed for use in production areas and industries with very high hygiene requirements.
• A range of Alice depositors and extruders for the gentle handling of dough, caramel and inclusions.
• A range of Sophus depositors manufactured in widths from 500-1200. The depositors represent an inexpensive depositing solution for standard chocolate masses. The range comes with options such as easy clean, fast change over, and is expandable from single, double and triple shot.