Covid has crushed our local Legions ability to make money and survive. We have been putting on community meals twice a month to help raise money. Typically we would have 50 meals. We are now having to cook for 160 (which is great)! We have access to 2 gas commercial ovens plus 1 griddle (for searing?) and will have to cook 10 - 6.6 lb pork loin roasts (2.5' long) and keep them warm until we plate for takeout. We are at a loss as to how to cook, keep warm with such quantity. Any help would be appreciated as we are thinking they will "steam" each other if there are too many in the oven. Cooking time, temp, take out temp would be MOST helpful. Thanks