Water Meters for a dough mix, any experience?

Hi,

(wasn’t sure exactly which area to post this)

i’ve kept filtered and non-filtered water cold cold cold to date with excellent success. 
however space and efficiency are calling..

so i’m looking in to a water meter for my pizza shop.

does anyone have knowledge or experience in using a specific brand of water meter? do you like one vs another?

i know there are many models and capabilities and price ranges. 

i’m a smaller pizza shop doing 100 to 150 pies per day. 

for water needs – i’ll be doing 2 to 3 batches per day on a 60qt mixer using approx 6500g per batch.
cold water is key. 

i dont want to break the bank.

any suggestions are appreciated.

cheers.
Ezra