Short answer
Hong Kong restaurant tanks should be sized from real water volume, target temperature, seafood loading and dinner-service heat gain, not only from tank length.
Why lobster tank temperature fluctuates
In Hong Kong seafood restaurants, evening stock loading, lighting, pump heat and dining-area ambient temperature can raise tank temperature quickly. A correctly sized inverter chiller helps the system recover without large swings.
Selection points
| Input | Why it matters |
|---|---|
| Real water volume | Defines thermal mass |
| Target temperature | Controls capacity requirement |
| Saltwater | Requires titanium water-side design |
| Dinner loading | Adds short-term heat load |
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