May be moving to a temporary kitchen where we will be working out of a room with a ramp to get in and out- including to the cooler. Is there a workaround for this? I am of course, concerned that the chocolate will tilt and become lop-sided in the mold.
Also- it is only 700 SF... am I crazy to be considering this space? We have some stand alone equipment and will be ordering more... I can map it out.
Let me know what size space you work out of- I'm curious =)