I dont know if this will help but when I remove loaves from the pan, i tip the pan sideways and jiggle it so the loaf comes out on the counter, laying on its side. I don’t have to handle it much. I lose a little bit of oats, but not too much. Thumping the bottom is easy because the loaf is laying on its side. Then I lift up the ends of the loaf, using mits, and put it right side up on a cooling rack.
I like the way you put it – by doing 6 loaves at a time, we can do more at a time, rather than just more in more sessions.