Thanks Julia for the feedback! Thank goodness he wasn't at all bureaucrat-y.
I called my inspector and got him to work with me a little ( solely because he realized what kind of cookies I was making and he then told me that " I too once tried my hand crudely at cookie-ing.") He then proceeded to go on for twenty minuets about one Christmas where he made cookies that looked like each of his close friends' homes as a Christmas gift. A home inspector/cookier...Who knew! So I may or may not be clear to move forward. I had to email him with some things.
Regardless, I guess the next question is, Where do I even start to begin when looking for a commercial oven?!? Is the counter top one an option? Does that need to be vented?
I'm by no means in a position to move to my own commercial space ,but the commercial oven route is looking less scary.
If anyone has any insight on commercial ovens, I am ALL EARS!
P.s I am so grateful for this cookie network, it really makes the process of learning so enjoyable and comforting. I really am grateful to you all.
You must have a commercial equipment supplier nearby. I'd start there, by looking at what they have to offer and figuring out what capacity (size) you'll require to fulfill your demand. Commercial ovens run the gamut, as do venting and fire codes (from state to state). In Missouri, I had to have all oven/ range equipment, both gas and electric, not only vented but put under a very particular hood outfitted with a fire suppression system. Sounds like you've now got a good dialogue going with your inspector; he can probably point you to the necessary building inspectors who could answer these questions for you.