Formatic R Series Dough Divider

Hello, Our bakery is new to making Meat pies. We hoping to be making 7000-15000, 4inch meat pies per week that do not have a top crust. For all the meat fillings we were planning to cook them in large pots like a 50qt pot for example and heat them on large Stock Pot Range burners. maybe even large Induction stock pot ranges if feasible...From your experience is this method of having someone watching and string the meat fill over a stock pot range fine rather then spending a lot on multiple steam jacketed mixing kettles...what are your thoughts or recommendations on this? We were thinking in a line having 4 pots sitting on 4 stock pot ranges so we can cook 4 different meat fills at a time.

Can any one give recommendations on what they use and recommend for a good oven to be used on 4 inch meat pies without a top crust? Also if you have any recommendations on Freezers for the pies and packaging/wrapping options would be great. Thanks.