Someone to help with baking questions

I'm not a pastry chef (and there are quite a few great ones around here) but I am a proficient baker and have done dessert production at restaurants. They key to increasing your throughput of cakes is in three factors, oven space, baking equipment and mixing equipment.

Since chiffon cakes are finished with the folding of egg whites (the rest of the stuff can be put together as quickly as a muffin batter) you need a method to whip up as many egg whites as quickly as possible. An electric stand mixer will allow you to split your attention between measuring ingredients and whipping large amounts of whites quickly. By having large bowls you will be able to make the batter for multiple cakes at once when you can portion consistently by scaling a specific amount of batter per cake.

Of course, this is all pointless if you lack both the baking equipment (cake pans) and cooking implements (ovens) to cook them in. Do cakes in batches, in as many pans the oven will fit (allowing for a couple inches of space between pans for even heating) without opening the door until it's done (which will speed up cooking time). Having more than one oven will allow you to made several batches of cake while yo are waiting for the first batch to finish cooking...

Working quickly you should be able to do two or three rotating batches of cake while continuing to measure out and whip new ingredients for the cakes. With a 5 quart Hobart you should be able to churn out at least a dozen cakes an hour if you work reasonably quickly.

I would be happy to help if I am able.