How should usable batch capacity be evaluated when buying an automatic cooking machine?

Rated pan size is a geometric ceiling, not what every dish can hold. Leafy greens bulk up, sliced meat shrinks as fat renders, and saucy dishes risk sloshing over the rim, so real limits can differ by twenty to thirty percent. Have the supplier run your usual heat and tossing trajectory on one batch of each dish type, pushing to the largest stable load, then note charge weight, yield and residue along the wok wall. If output drifts during a busy shift, reduce the working load accordingly. Accept the unit against those measured figures, not brochure numbers.