Energy use halved with grassroots tempering, says Aasted
summary：Danish equipment supplier Aasted has been exhibiting a chocolate tempering machine at ProSweets in Germany that it claims uses an old process that uses 50% less energy than conventional tempering....
In this podcast from the show floor, Dennis Holmud, senior specialist at Aasted, explains how his company is using the process for its SuperNova Energy Tempering Machine, type 800 CTS.Under the process, one third of chocolate is put in a marble plate to make crystals compared to conventional systems where all of the chocolate is cooled and heated.
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