Yeah I mean when you got a shop running 24/7 there is always something available. Night shift would run 3-4 doughs, then freeze. By the evening the day shift would pull the racks out to thaw for finishing and packing. Day shift would run doughs for the next morning. Night shift pulled the racks out to thaw before day shift arrived, same thing, finish and pack.
It was actually a whole lot easier finishing them slightly frozen (i preferred it), they're much easier to handle, then they have the entire night to thaw completely in transportation
