Janet Puistonen wrote:

I live in Maine, and I've never seen any used chocolate equipment for sale
here, unfortunately. Too small, population-wise.

Well, the display case I was talking about is a "pastry"
case. It's like a deli case except the temperature range
is not as low. Some deli cases might be adjustable enough
to be used for chocolate cooling. You want something around
55 to 65 degrees, and humidity control around 50% if I
remember correctly. Pastry cases are set up for just
that range.

Bill Ranck
Blacksburg, Va.