From working in commercial kitchens where Id do 50-100+ for breakfast every day:

first boil them, add a bit of white vinegar to loosen the shells. At that scale, i was also able to 'age' the eggs a bit, which helps a lot. (i ordered and set aside eggs to they spent 10-14 days in the walk in before boiling)

then straight into an ice bath. The temperature shock will contract the whites away from the membrane a little. (This also helps prevent carryover cooking)

Then, fish the eggs out, roll them along a hard surface to crack a band around the middle/ widest diameter, then into a second cool, but not freezing bucket of water with a cloth, and use the cloth underwater to gently peel the shells away, with a spoon handy for prying off more stubborn pieces that get stuck, or pushed into the whites a little.

If everything worked out, for most of the eggs, you should be able to sort of twist and pull off the mostly intact top and bottom hemisphere of shell, with the rag, and then gently brush away the cracked middle section.