We are a small scale confectionery, still fine tuning our processes, and I am in need of a cooling tunnel or chocolate fridge. Any leads on small-scale equipment would be appreciated!
We temper 25# batches (often with inclusions), hand-fill molds and then vibrate with a small dental vibrator. Our current method is putting bar molds in the fridg for 15-20 minutes and then transferring to a speed rack with cover/AC unit - this is proving to be unsatisfactory, so we're ready to move on to the next step.
Thanks in advance!