Formats at a glance
Capacities such as 640g, 666g and 670g sit in the same general workflow category but are not automatically interchangeable. The valve, regulator and supplier documentation still need to match.
| Format | Best suited to | Equipment and workflow |
|---|---|---|
| 8g cartridge | Occasional or low-volume preparation | Standard cartridge holder; simple changeovers |
| 580g–670g cylinder | Cafés, dessert shops and caterers | Compatible regulator and hose; fewer interruptions |
| 2kg cylinder | High-throughput commercial production | Rated regulator, secure storage and planned handling |
How to choose the right size
Daily output
Estimate how much finished cream, foam or infusion the kitchen produces on a normal and peak day.
Changeover cost
Larger cylinders reduce interruptions but increase handling and storage requirements.
Equipment fit
Confirm the exact valve, regulator, hose and dispenser combination before purchase.
Waste and recycling
Plan a compliant route for empty cartridges or cylinders before increasing volume.
Avoid false yield comparisons
A simple grams-to-cartridges conversion describes gas capacity, not finished portions. Real yield changes with recipe, temperature, fat content, dispenser volume, regulator setting and operator technique.
For purchasing decisions, run a measured kitchen trial: record the input volume, acceptable finished portions and gas used. That produces a defensible cost-per-serving figure for your own operation.
Frequently asked questions
Is a 2kg cylinder better than a 640g cylinder?
Only for operations that benefit from fewer changeovers and can store and handle the larger cylinder safely. Lower-volume kitchens may prefer a smaller, easier format.
Are 640g, 666g and 670g cylinders interchangeable?
Not necessarily. Similar capacity does not prove valve or regulator compatibility. Check the exact product specification.
How many 8g chargers equal 640g?
A simple capacity calculation gives 80 times 8g, but that does not guarantee 80 identical kitchen servings because real-world losses and recipes vary.
Which size is best for a café?
It depends on daily drinks and desserts, peak service, storage and equipment. A measured trial is more reliable than a generic recommendation.