Continuous Temepring machine?
I recently joined the community here and thru the forums here i have tried tempering white and black chocolate at home. I always get my chocolate well tempered everytime. I am going into a business where i need to enrobed mini rice cakes with chocolate. I have read here about the continuous tempering machine which ensures i keep enrobing with tempered chocolate. Just before i make this expensive purchase, i need someone to help me with how these continuous tempering machines work. Do i need to still add seed chocolate to my melted chocolates in a contonuous tempering machine or does the settings melt and then cools my chocolate back to 29 degrees itself without me needing to seed? Am sorry if question is a bit naive, am new here and only started working with chocolate in the last month.