I've been using a FermZilla All-Rounder for 2 years now and my process and results are as yours, minus the lower chamber. I brew successive Saturdays at 68F, mostly lagers, and they've all come out perfectly. At first, I rinsed my yeast cakes before pouring in the next batch's wort; after a while, I tried just skimming off the top of the slurry and pouring in the new wort, and I can't tell any difference in the final product. Nowadays, I just do 3 batches in a row w/o rinsing the yeast. Oh, and I always start with a 2x yeast starter for ales, 3x for lagers (1L water + 100g DME on Friday evening, add same amount Saturday morning, start 1st on Friday morning if doing a lager for a total of 3L + 300g DME). My fermentation is under pressure the whole time at 15 PSI and I also use the blowtie spunding valve.
I keep wanting to buy the tri-conical FermZilla, but my All Rounder just works so well. It's simple, always works, and every batch has been perfect. Oh, and I started pressure fermenting at batch 42, am drinking batch 103 atm, so I think this is a pretty good sample.
"This was then placed in the kegerator fridge until brew day which was 2 days later."
This is why I keep the FermZilla going the full week, no transferring & storing the yeast, and less risk as well. It's not that I'm lazy, I just prefer keeping things as simple as possible w/o risking the final product. I haven't ever seen a difference in fermentation cleaning my yeast & re-pitching vs. a quick skim & pouring the wort right on top of my yeast slurry; thus, it's hard for me to justify upgrading from my All Rounder. I might get the bigger one, though...