Best setup for mass-producing clarified cocktails?

How do i make clearified cocktails for my bar (high volume)

I have experience from home making clarified cocktails (milk punch / milk washing) using a strainer and a coffee filter. I manage to make some real taste versions of drinks and they get very clear.

My challenge is that i want to serve it at the cocktail bar I'm managing. When scaling up should i use a bigger filter (i got the big coffee filters at work) a cheese cloth? or how do i manage to do a larger portion.

I also read somewhere that the best way is to divide it into many smaller portions instead of one big that would take days.

What tools / setup do you use at your bar?