Celest

Good evening everyone, First time posting here, have enjoyed the topics I've read about so far. I am considering purchasing a heating cabinet to speak up production when I switch from one kind of chocolate to another. Usually we would do this at the end of a day and just start the next colour the next morning. Also, feel that it would help continue production if I could add chocolate in the middle of the day that I didn't' have to heat up in a microwave. Also figured I could use it when I was spraying molds to hold my cocoa butter and gun. That being said, could I potentially use a dough proofer (without water) for the same purpose. I have never used one, so I don't know their full capacity. Is the temp controlled well? does it fluctuate much? It seems like a good alternative to a heating cabinet specifically made for chocolate, and cheaper. Thank you for your insight! Celest