The Aasted Tempering SuperNova-series is a result of 65 years research and experience with chocolate machinery production. Its roots go back to Denmark in 1946 when the company founder, Dr. K. Aasted, invented the world’s first continuous chocolate plate temper.

Aasted Tempering Machines are still today the market leader because of the unique quality, ensuring the best tempering of chocolate possible.

The New Super Nova Energy reduces energy usage by up to 50%, with only stable Beta V crystals formed.

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