Dough ball Cooler Temperature?

Post mixing i get the dough out at approx 78 F, i soon begin balling the dough and send the same out to the refrigerator to retard for use the following day, all the balls made today to be for tomorrow only.
what should the temperature be on the refrigerator, i cross stack for a while and then stack em up.
Can someone help - Maybe tom.

Thanks & regards

The temperature of the cooler will be dictated, to a great extent, by the local health department. This means that for most of us, the cooler will be operating at between 36 and 40F/2.2 to 4.4C. We have our target temperature at 38F/3.3C.
Tom Lehmann/The Dough Doctor

Thank you so much tom, thats where its at for now,
just wanted to recheck.