If you are serious about "Going Pro" then you should start scaling up now. There are lessons to be learned using a new SS conical fermenter with all the attachments, but you would be limiting your output to 5 gal batches. I would go with the largest capacity fermenter from within your current home capacity to accommodate it possibly half barrel. You didn't list your goals to "Go Pro", but only the capacity and the technology for fermenting i.e. the ss conical fermenter, we've no reference point to give you feedback beyond these variables:
+You want to Go Pro at some point.
+Moving from Carboy to Conical Fermenter.
+Moving from approximately 5-6 Gallon carboy (assumption) to 7-8 gallon fermenter.
Frankly the cycle time from each batch you brew is so long if you don't position yourself to manage "New Problems" you may never get yourself to Go Pro. For example 1 batch a month and you learn small nuances of your production, but it takes so much time to improve. One Holiday or Life event will likely through you off of your production schedule. If you scale up a little bit, you can introduce some new challenges downstream such as bottling or kegging, as well as learning how to scale up (pumps, heaters, chillers, cleaning) to cost out a brewpub or whatever size brewery.
But on the other hand, maybe you want to use this one as part of your R&D or yeast propagation...
Would be interested in your vision and goals to help provide better feedback.