Chocolate tempering or chocolate melting equipment?

Does anyone know what the main differences would be in the equipment which are used for chocolate tempering and melting? My wife and I run a small business of chocolate dipped fruits, cookies, and other items. Up until recently, we have been doing all the melting and working of the chocolate by hand and have finally realized that the business now demands either a tempering or melting piece of equipment. We work in batches of about 5 - 10 lbs of chocolate at a time, so the small tabletop household machines can't handle the volume. We want to buy an inexpensive machine (used?) for this, but don't know if we need just a melting machine or a tempering one. Hopefully, someone can point us in the right direction. Thanks