How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.? A widely-suggested tip is that one should (swap and) rotate their baking tray(s) half-way through a bake (to promote even cooking).

I was wondering how professional bakeries (read: not factories, actual bakeries) handle this operation when mass producing things like muffins, cookies, etc.? I'm under the impression a real bakery won't be using 1, but maybe 4+ trays of goods in one particular bake. That seems like a lot of tray (swapping and) rotating...

Or am I missing something?
Swapping and rotating baking trays is recommended in order to account for differences in temperature inside residential ovens.  Typically, the top of the oven is significantly hotter than the bottom.  This is less of a concern with modern ovens, particularly those with fans to circulate the air (commonly called "convection ovens").  

Professional bakeries will use a professional oven that evenly distributes the heat and/or automatically rotates the trays, thus not requiring manual swapping or rotation of the trays.