Fastest way to roll out Empanada Dough

I'm having trouble finding the fastest way to roll out massive amounts (enough for about 300-400 weekly) of empanada dough to a thickness of about 1/8"-1/4" thickness.  I've thought of tortilla presses, pasta rollers, rolling pins, and the obvious commercial dough sheeters.  I don't think a tortilla press would really work since it's hinged and made to press them extremely thin.  Also, I'm not even sure it would be much faster than a pin.  I've only used the pasta roller on a Kitchen aid and was not at all impressed by it (not user friendly at all, and that was with pasta dough which I would imagine is far easier to roll than empanada dough).  Anybody have any creative ideas?
 
Thanks

Little costly for start-up but found this.
http://www.86pasta.com/equipment/PMMT20-turnover-machine.htm

But for everday doughs have this, on a old ironing board with wood instead of padding, got the idea from Alton Brown,  that turns out more than I can handle. Dry and use might be what you are looking for to start. Added An elec motor after months of by hand. 7" wide and the uses are endless.  The thichness starts at more than you need.

Thanks for the suggestion.  I've seen that machine on several sites, but the "closing up" part of the process isn't very labor intensive so at least for start up, we aren't going to worry about it.  I'm more interested in sheeting the dough.  I didn't really understand your second post but it sounds more like what we're looking for.  Was that in an episode of Good Eats?  If so, do you remember what foods he was making.

Thanks again.

I think I found what you were talking about ("alton brown ironing board" turned it right up).  Attaching a pasta roller on an ironing board.  Did you use pasta dough or a more breadlike dough?  Any bakers know if it will make a difference?  I know our dough springs back unlike a pasta dough, however one site I found recommended using a pasta roller for perogis. 

Also, is the electric motor you're talking about one of those little attachment motors that is made for the pasta roller?  Were you impressed with it?

OK 7" width pasta dough or whatever is the machines capabilities . Love it, sister gave to me and added elec. motor later. Folded in-half is a 3 plus inch size dough. There are larger ones, but for home use, fits my style. Here do anything you want.
He was making pasta. The long board makes it so much easier to work the dough,he is right. Heard there are 11" versions,just google pasta or empanada makers. Like a long board to lay out your dough as coming out of the machine. Everybody has an idea and this worked for me.
Yes was impressed the motor. Hands free for laying out dough, and flouring so not to stick.
Have had the board and everything for a number of years and happy.
We do alot of pasta

I do Ravioli big time with machice from BBQ to Butternut Quash in a garlicy cream sauce.
Tortollini easy, never work for money me and wife.
Could lose some weight but the machine would have to go on hold. Wife  really loves the BBQ Ravioli and sauce.