It's a good idea, but commercial equipment is often ugly in the context of a hole kitchen, and usually aren't built to fit in standard sized alcoves which many newer homes have.

The trick is to have two kitchens. One for actual use (maybe even by staff) the other for representative purposes or for light use once per month ;-)

This tongue-in-cheek comment is inspired by relatives who actually have two kitchens: One in the house with the store and manufacturing space (with space for 6 people to eat), one in the house they live in (and about twice as big, with no sitting space). The former is used all the time (often it's "the boss" cooking for the employees and visitors), and the other one, well... she said they don't actually need it, but he enjoys cooking a lot and is really good at it, so a spacious and nice kitchen was his treat for their successful store (it happens to look representative as well, but the purpose is actual cooking).