How do I set up an efficient production line for large batches?

A production line for 20+ bars has four stations: (1) tempering station with double boiler and thermometer; (2) mold filling station — pour base layer, tap out bubbles, refrigerate 3 min; (3) filling station — pipe pistachio filling, add kataifi, press gently; (4) sealing station — pour final chocolate layer, scrape level, refrigerate to set. Have a helper at step 2-3 while you temper at step 1. Silicone mold trays stack efficiently in the fridge.