Share 'Questions about using a wheel based tempering machine with enrober'

I have not had any experience in using these machines and wondered if someone could explain how the chocolate is changed over.  For example, I use two different kinds of dark, and milk.  How do they all stay melted?  Is it a lot of work to clean up and make the change over?     Also, I have been look at a Perfect air 2 / enrober 2 machine as a possibility as it would fit my budget and has gotten…