Size is one part of the decision, not the whole of it. Start with how much your team expects to prepare, then check what equipment the manufacturer asks for with that product.
A bigger size might suit a busier kitchen, but it can also need a particular setup and somewhere proper to store it. Do not decide on size alone.
Use the filters to see what we have listed right now. Send us the product you are thinking about and what equipment you already use, and we will check whether it fits and whether it is available before you buy.
Start with three numbers from the kitchen: preparations in a normal shift, preparations in the busiest planned shift, and unopened stock already stored correctly. Add how many workstations need the product and how often staff can pause. This gives a much clearer picture than choosing whatever appears biggest.
Next, list the equipment by make and model. Check the regulator, connector and siphon against current manufacturer guidance for each product under consideration. A different listed size may need different approved equipment. Similar names and similar-looking parts are not enough, and a component should never be forced to make it fit.
Look at the storage area and the route to the bench. It must meet the manufacturer's conditions, remain secure and avoid blocking normal work. Think about who receives the item and who is trained to handle the setup. A size that the venue cannot store or manage properly is not the right choice for that venue.
Put the candidates in a simple table and compare workload, compatibility, storage, trained staff and current availability. Keep the result so the team can review it when bookings or menu plans change. The best size is the one that fits the entire working process, not the one with the most impressive label.
