Chembake wrote:
I have been thinking about building a cooling
room that would hold a couple of tray trucks.

A cooling room for chocolates is IMO and expensive use of limited
space. in the long term.

The room for chocolate work should be cool anyway....but
Its better to have cooling tunnel inside it and then install other
equipments needed for the chocolate work.in that particular room.
There is no need to run between two rooms as there is wasted effort
and working efficiency running between rooms from the point of time
and motion study..

I've read, in the Wybauw book, that the temperature differential between
chocolate and item to be dipped should not be more than 18F. This means that
if the working temp of the chocolate is 86F at the lowest, that the coolest
the room should be is 68F. This is not what I would consider a "cool"
room--at least not in the winter.

Any comments?