Share 'Cooling equipment.....'

Currently I make about 18 varieties of 50 gram bars plus another 25 varieties of bon-bons.  My volume on bars has increased now to about 200 per day, peaking at 400 day every now and then.  I have problems with my workflow in regards to cooling. Most of my bars are made with a "sandwich" (caramel, fruit, honey, etc), so the molds are cast with a thin layer, cooled, sandwich deposited, and capped…