I read this article on a patisserie in New Orleans that is trying to hold on during the Pandemic. I also saw the picture of their array of LARGE mixers. Note, as well, the flour on the floor, typical of places where there is lots and lots of baking.
That big mixer by the white one is the size the school I worked at had.We made 2 and a half tall racks of bread every day ,rolls,pizza crust,french bread,etc.I loved the week I was on bread.We made cinnamon rolls,cookies and doughnuts.