Aasted Nielsen Energy enrober - high-grade chocolate enrobing machines and solutions

The Energy Enrobing Concept works by direct injection of the tempered chocolate mass from the tempering machine to the consumption flow. In traditional enrobing machines, though, you see mixing of the chocolate in the collecting tray. With the direct injection of finished tempered chocolate mass you are ensured a homogenous tempered mass. This result is a uniform tempering index in the enrober with constant temperature, resulting in improved finished products.
Since 1942 we have developed chocolate enrober technology that leaves your products with the perfect end results. We take great pride in offering you the best engineering and innovative chocolate enrobing machine solutions, which also applies to partners in more than 100 countries worldwide.