Most restaurants in the US do not have the room for 10 UDS's, if they are allowed to use them. Space is a premium at most businesses here. Restaurants use the same smoker for all their meats and just vary the time they have them on the smoker. You may want to rethink what you want to sell to the commercial BBQ market. Controllers that would run larger smokers would be something to consider.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro