I don't mean to toss out the old and bring in the new, but for comparison, here is a dough management procedure that works well in a scenario as you have described. Possibly you might be able to glean something from it.
1) Mix do normally, but adjust the finished temperature to 80 to 85F.
2) Immediately scale and ball the dough.
3) Oil each dough ball and drop into a plastic bread bag. Twist open end to close and tuck under the dough ball as you place it into the fridge.
4) Dough will keep well in the fridge for at least two days.
5) After the dough has been in the fridge a minimum of 16-hours, they can be transported in an insulated chest with a few chemical ice packs.
6) The dough balls will be ready to use in about 2-hours after placing them into the insulated chest and they will remain good to use for up to 4-hours, possibly a little more.
Tip: If you need to have more than a 4-hour supply of dough on hand, pack in a few more ice packets, even a little dry ice can be used. Then, when you get to the point of sale, remove about a 3-hour supply of dough balls from the insulated chest and allow to begin tempering in another box without the ice packets. These dough balls will be ready to use in about 2-hours and will keep for an additional 3-hours in the nonrefrigerated box/chest. As you feel you need more dough balls transfer more from the cold chest to the nonrefrigerated chest for use a couple of hours later.
Like I said, maybe you can glean something from this.
Tom Lehmann/The Dough Doctor