Bulk bread cooling

I own a large artisan bakery. With the egg shortage we have all most tripled our production in the last few months and looking at a few more contracts.

We were using a 20' x 10' room with a 2 ton HVAC unit and ceiling fans on low. We had the room set to 80*F and never had any issues until recently. As we were done baking our breads, cakes, and pastries we would push the racks into the cooling room and hang out till they were ready to cut and package. The room is also used for over flow of backed goods to keep work areas uncluttered.

We are baking in 2 large deck ovens and a rack oven.

Were building a new room that's 20' x 20 in the basement between the backing room and the elevators. The old cooling room would still be used for over flow on the main floor and to put together the delivery orders.

We have talked to our HVAC contractor and he's clueless about sizing the HVAC unit. He's suggestion is dual 2 ton systems. Dose anyone have any suggestions on how to set this up for cooling?