Starting japanese cheesecake business, need advice

Hi, I have a question regarding the efficiency of my setup and whether it can work commercially. I have two 26x18x3 aluminum pans and 24 cheesecake molds (3x2) that can fit within each one. I am limited to using a vulcan vc4 convection oven (which has a low fan speed setting). My setup would be two water baths with molds in them on 2 different racks in the same oven. Any way this can work for such delicate cakes? I want to produce 48 at a time