My 15bbl system does not recirc like a traditional homebrew setup but the process is not that much different. I have rakes that I run continuosly throughout mashing in. I raise them periodically thru the process so as not to be over stirring the bottom portion of the mash. Once the dough in process is complete I allow the rakes to run for another couple of minutes to achieve a consistent temp in the tun. About 20 min into the mash rest I begin a 15 minute recirc, then I runoff for 90ish minutes. So in some ways some pros had practices near a recircing mash, but not completely the same.