I am about to start working with my new enrobing machine and would be interested to learn how/where fellow chocolatiers store their melted couverture at 40 to 45 degrees C (110 to 115 degrees F). If I have to empty the tank because I want to switch enrobing from dark to milk couverture, I release the dark couverture into a bucket which should be stored in a warming cabinet at 40 to 45 degrees C. What kind of warming cabinets do you recommend for storing the couverture? When I did my research, I came across different brands of cabinets that heat food "up to 180 degrees F". But there was no information about the lowest temperature setting of these cabinets (Metro, Winholt). These cabinets are of course not made for the storage of couverture but for holding food in a restaurant, dining hall etc. I just don't find any other appliance with a lower temperature setting to store two large buckets of melted couverture. Any recommendation will be greatly appreciated.