Freshly coated chocolates can be cooled, ready for packing, storing or sales within ten minutes. Even large molded pieces can be thoroughly and safely cooled in 20 to 30 minutes. An indispensable accessory in the production of fine chocolates. It provides what most shops lack - precisely controlled temperature and humidity conditions, which assure a rich luster and surface appearance on all chocolate confections, including molds. Small and compact, Hilliard's Cooling Cabinet can be used in virtually any store or shop. Capacity: 5 standard 18" x 26" (46 x 66 cm) pans or racks Overall Size: 34" wide, 26 1/2" deep, 40" high (86 x 67 x 102 cm) Temperature Range: 58 degrees to 65 degrees F (14 degrees to 21 degrees C) Electrical Requirements: Standard 120 volts, AC, 800 watts intermittent. FREE SHIPPING