Pan, I'm not knocking you mate! I don't see any real saving of time between melting a bowl of couverture and injecting or by using beta 6 crystals (which I assume also have to be injected). Either way its still a matter of temperature and timing. (just my 2 cents -save your money)
Pan, I sympathise - I don't know how large 1000ft sq is as I deal in metric over here. (I think it could be around 3ft to a metre?)
Dealing with chocolate, in a small area with fluctuating temps? Tell me about it. I've been around long enough (check my profile!) and I now run a retail/production pastry kitchen and when we get 6 people on the floor per shift there's room for no more!! No bench space and no storage.
Our area is open plan with glass partitions and out the back its a laserlite (plastic) roof which heats up above 35 degrees Celcius in the middle of the day, throw in an overworked Hobart pot washer and malfunctioning airconditioning, in the largest sub tropical city in Oz and **** me! it's summer already.
So what do I do, I do chocolate work early or late at night, I just have to rework production, store it in the coolest area possible and cross my fingers.
BTW I have used samples of mycryo to temper with and to be honest it saves no more time, but costs more!!

Good luck!