Sean, i recall that at one time Anova stated the capacity of the model at that time was a conservative 5 U.S. gallons. Now they use a rather imprecise " 8 meals". With all the variables in play with water bath cooking i get a headache thinking about what the maximum practical volume could be.
In the current state of the art with well insulated Cambro containers and snug lids the capacity must be considerably more. However every rig might have slightly different thermal retention factors which influence capacity. If you know your precise rate of evaporation and are proficient in the use of partial differential equations you might be able to re-jig the formula in Baldwin 2008, Part III A, heat transfer model, based on your Anova's output.
I've successfully used large Polyscience circulators in 22 Gal. Cambro food storage boxes but that's not a valid comparison.
You might want to consider doing several batches for Easter.
Also, the typical home kitchen isn't functionally designed to produce commercial quantities of food and that gives rise to potentially hazardous situations.