I took a look at your website - impressive operation you have! I'd like to start something like it here in MN, but to serve beer brewed on site you are required to serve food as well. Damn MN liquor laws.
Instead I am in the planning stages of a nano-type production brewery where we would sell growlers out of the brewery doors and distribute kegs to local bars. I'm sort of weighing out my options for inexpensive brewhouse systems right now.
So you basically have calculated the strike temp for each beer you have, and then the insulation on the outside of the MLT keeps the mash at temp for the entire length of the mash? Sounds pretty simple. Sorry for all of the questions about your setup. I guess the larger scale just seems somewhat daunting to me.