I've assisted on a couple of commercial brews (one on 2BBL kit and one 10BBL working a 1000L batch). The larger one was my own scaled up recipe. One tip I learned from mine, which I would have hoped to have forseen... but didn't: I use an immersion chiller at home, and hadn't allowed for the 15-20 minute stand at the end of the boil to let things settle before running off through the plate chiller; my late hops were still isomerising in that time, so IBUs were boosted unintentially. (Luckily, the brew came out great and there had been increased body in the extraction to balance).
[Added] Depending how you mash and lauter/sparge at home, and the commercial kit's design, you may find it harder (or easier) to achieve a certain temperature in the grain bed after the mash.
Transfers can take a long time, of course. As stated above, consult someone who knows the kit.