Black Sheep have cylindrical stainless steel fermenting vessels, a sort of Yorkshire Square. Black Sheep have a fixed regime for consistency and production requirements, which I don't. My fermentations last 2,3 or 4 days, during which the yeast will be harvested in a single operation. The temperature is allowed to free rise, but when it is cold in the brewery, that is aided by manual intervention. Once the yeast has been harvested at peak activity, the temperature is maintained until gravity approaches that of racking, when the fermented wort is cooled to reduce the quantity present at transfer. I will usually rack the beer after 6, 7 or 8 days after brewing, longer for high gravity beers. My beers are generally in the region of 4% ABV.
All the above has been derived over time for my brewing system and way of living, no more scientific than that. Once the yeast has been harvested, it is necessary to confirm that I have chosen the best point in the cycle and act appropriately. If done too early the yeast may need to be roused again to achieve further attenuation, if too late you may not get a covering to protect the wort during cooling and up to racking. In commercial breweries they will have a regime for each different brew. For a known fixed regime for your brewery, it will likely be necessary to settle on a particular brew with repeated testing until finding what will in future always work. I simply read what the yeast head is telling and take a gravity reading if in doubt. When a Yorkshire yeast isn't roused, fermentation will soon come to a virtual stop.
I rouse when I can and obviously don't when I can't, rousing has to fit into other aspects of daily activities. I will rouse as I go out for whatever reason and again upon return. If there is a long gap between those, fermentation will be limited.