That's really nice, John. I measured my home refrigerator for tray worthiness last year- it's about a quarter inch too short.
I'm sure you're aware of this, but just in case you're not, those trays can be very insulating. That's why most pizzeria operators cross stack them during the first part of the chilling phase. With your fork mixer producing a much cooler dough, you may not need cross stacking, but, if you can, try not to stack them 12 high, and, rather, use the shelves to stack bunches of 3 or 4, with some air around them.
Another thing to consider is that, when you add a lot of food to refrigerators, they take a much longer time to chill it, so a 144 ball batch is going to take longer to chill and thus ferment faster than a 60 ball batch. One of the really nice things about pizzeria 00 flour, as you've seen, is that, without the enzymes from the malt, you get a nice long useability window, so I don't think this will mess with you much, but it's something to be aware of.