Yeah I like to take all day doing it, say dough in around 10. Finish clean up by 6.
There are little short cuts you can take, batch sparging is one. Any chance you can take to heat anything that has to be hot should be taken. I don't do a real mash out, I just light my flame under my 1st runnings, keep it low but generally they are 180-190 when I'm starting to run out my sparge, So part of the volume is closer to a boil.
Of course that being said, I generally step mash and take my good time where I can, its my day off.