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I think it varies with each location. My local food service inspector told me "I don't care what you use as long as its not an old refrigerator". Then he wouldn't pass a building I was interested in because the septic system wasn't large enough. I had had the septic surveyed ($400) applied for state approval ($250) and they both verified it was 2x large enough for the square footage. I guess I should have "greased his palm" but I didn't think that would be necessary. The owner of the building wants to take them to court but I haven't decided yet.
I would guess that Cookshack distinguishes "residential vs commercial" mainly by volume capacity, as well as a means of marketing their' product to both the home and institutional customer. So long as the appliance is UL rated, it shouldn't pose a problem.

In the past, I've used Luhr Jensen Lil Chiefs and Big Chief's for smoking trout and duck. My 1st CS unit was a Smokette. The Health Inspector never had a problem with any of those units. Maintain cleanliness and food safety practices and the H.I. will usually be more than happy.
We split our smokers into two catagories for several reasons. I will try to explain it.

The residental smokers only carry a UL residental listing. They do not have NSF or UL Commercial listings.

All of our smokers in the commercial catagory, are NSF and UL commercial listed.

Most health inspectors are interested in see the NSF mark on all equipment used in restaurants, however some will pass a piece of equipment if they decide it meets the needs of their code.

Fire Inspectors and insurance companies are interested in the UL commercial listing and normally will not approve a piece of equipment that does not have the commercial listing.

Also, a lot of home owners insurance policies exculed commercial equipment.

Hope this helps.

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