You'll want to consider your heat source(es) and when/where you want to distribute the BTUs. In a professional environment BTUs = Time = Money. How much time you have to spend in the brewhouse vs. other activities you need to accomplish will be a constant issue.
Continuous recycling of wort on a commercial scale can create problems with lautering times and efficiency if the mash geometry is out of balance. Again, there's a cost in time and money, there. At 5 hl, you can probably make it work, but as you scale up it might become problematic.
The "cheap" way is to use a heated grant while recirculating. Just plan on giving the flow all the time it needs to be gentle and not blind the runoff. A manometer is extremely helpful in regulating the flow under these circumstances.
I do a single infusion, and add heat during vourloff to reach mashout. The main reason is to lower viscosity and add BTUs to the wort that shortens the time for my wort to boil.
Other than the occasional protein rest, I haven't found much qualitative difference between single and profile mashes on a commercial scale. I've found that ingredients and fermentation conditions play a bigger role in flavor than mash procedure.
I don't want to stop you from experimenting. My first head brewer job was on a 5 hl and it was a blast to play with mash methods. It informed a lot of my decisions over the years. If the time and cost considerations I outlined don't apply yet, then try your idea out.