@Brookelynn - Welcome to TheChocolateLife!
Finding proper temper can be a challenge using continuous tempering machines if you've come from a batch tempering machine. If you're using a commercial couverture, consult the packaging to discover the proper temperatures to use. These will be starting points and many need to be adjusted based on a number of factors, which include the working temperature of your workshop. Also, you need to make sure to wait until the proper temperatures have been reached and then wait a few minutes. One common issue is needing to be more patient.
If you don't have starting temperatures, set the melting temperature to 45C and the cooling temperature to 30C. Test temper. You should now from experience whether the chocolate is too warm or does not get cold enough. Start adjusting the cooling temperature upward in 0.5C increments. You do have to wait for the temperatures to adjust. Only change one temp at a time.
If you get to 32C and the temper still doesn't look right, then start adjusting the melting temp down in 0.5C increments until you hit the right combination. It can take a while - but it's important to be patient.
Lack of shine on bars can also come from dirty molds and improper cooling, so take a look at those factors as well.