Maya, I know you probably do want only user's opinion, but please let me explain why Chocolab is as it is.
First of all it was designed to face a huge variety of jobs. It is ergonomical in a sense that is not bulky and is made to give upgradable possibilities (mold loader, heated/cooled cabinet). Then operator has a bigger working room for molds, decorations and so on. You can even melt solid chocolate on the left room placed aside of the 12 kg melting bowl.
The difference in enrober's sizes is: - 13 cm for the loading and enrobing section and - 40 cm for take off section.
The question is: how long is the tray you will use to take the paper (and products) off the enrober? And where are you placing it to finish/cooling the product?
About your question "is a longer take off table a big advantage or not" consider that you will need more time to fill it completely.
Then you have also to consider if you are going to work on it with two people or only one!
Is it longer to temper chocolate (do you need more time for the whole cycle) or to enrobe?
The continuous tempering process allows you to keep on working without breaks (you can add liquid chocolate to the bowl while it is tempering and enrobing), the longer takeoff table allows you to put more products on the paper but it requires more time to do that.
That's why we made Chocolab as it is.
So it depends on how you are going to arrange your job and what is more important for you.
I posted this video for you: http://www.thechocolatelife.com/video/choco-lab-enrober