I am beginning to find myself making large batches of caramel slabs -- about 50 pounds a day. To accomplish this I make about several small batches that will fit into the frames that I have. It is time for me to invest in some bigger equipment. I feel as though I could benefit from a cooling table. They are pretty expensive though. I am wondering if there are any cheaper alternatives ( $2k or less) that would allow me to cool a big batch of caramel?
Funny, I was just thinking about this over the weekend.
There are some inexpensive (under$1k) glycol recirculating chillers used in the beer world to cool the lines that go from the kegs to the taps. If you built a chocolate cooling slab (like this one: http://www.dr.ca/chocolate-cooling-slab.html) and filled that with glycol, and then pumped the glycol from the chiller through a pipe - like a radiant heated floor - then you would not have to freeze the slab, and the glycol chiller would take it down to 55 or whatever temp you set. Total cost could be under $2k depending on the size of the table. Size gets to be the real issue here, and that's dependent on batch size.