Anonymous Modernist 15129

I am planning to buy a homogenizer. But there are many facts i don t know about. But before i will spend 3000 euros i would like to get Professional advise. I am planning to buy a glh 220 Hand Held homogenizer 28.000 rpm inkl 35 mm Probe like in the pistachio Gelato Video on youtube by modernist cuisine. Which homogenizer in europe will be the right one? Which rpm Speed should it have? Which Probe size ist the Most effizient for cooking Modernist cuisine Recipes? Coarse or Fine probes? Thanks