Here's one way to use a sous vide with trays: Get a dishpan or laundry tub deep enough for the sous vide unit to be sufficiently immersed and broad enough to hold all the trays you need, plus leave some area open, and put milk crates or similar in it to support your trays. You want just enough water depth above the crate surface so the liquid in the tray will be deeper (else the trays will float).
The sous vide heats the water in the tub, and can also heat the chemical bottles while you're getting things ready in the darkroom, and when you're ready you'll fill each tray so it sinks in the correct position -- still with sufficient freeboard that you don't have water slopping in or chemicsl slopping out, but deep enough for heat transfer. Stainless or (unchipped, please) porcelain coated trays will help here, as they're significantly heavier than plastic and will stay put more readily.
If you don't/won't have a way to fill the tub with prewarmed water, you'll need to allow an hour or two for the water bath to come up to temperature, of course...