Here's what I found out in the last few years of pressure fermenting. Pitch rate, temperature and pressure are intertwined and as you adjust one it affects the others. For example, if you apply 15+ psi immediately after pitch, you will reduce yeast growth at any fermenting temperature.
Pressure fermented lagers can be turned around quickly with very low esters and fusels, have a wonderful unmistakable mouthfeel and they mature very, very fast, because they are so very clean from the start.
For dry lager yeast here's what I have tracked with a tilt in over 70 ten gallon batches in the first 24 hours when pitched into 57-60°F 1.046 wort and no pressure applied with 20L of wort in each 30L fermenter.
1 pack sprinkled directly into fermenter:
1-3 point drop
1 pack in a 500ml vitality starter occasionally swirled made 4 hours prior to pitch:
6-8 point drop
1 pack in a 500ml vitality starter occasionally swirled made 4 hours prior to pitch with 5g goferm protect evolution:
10-12 point drop
This is my preferred method for growth and turnaround time
The headspace in the fermenter will determine how fast pressure will rise and thus determine growth for me in 30L all rounders. Naturally allowing pressure to build to 10 psi and then at high kräusen ramping to 25-28 psi is the schedule I have settled on. Temperature of the ferment can rise into the mid 60's after high kräusen with no difference in flavor of the finished product. I can confidently close xfer to a keg at day 5 fully carbonated. At day 14 its very, very good and at day 21 it's crystal clear and in peak condition (certain ale yeasts are perfectly ready in 7-8 days with this schedule).
Since I split the difference between lager and ale temperature I have kinda cherry picked the best of each with no downside in moderate strength beers. Hopefully, some of this helps those looking into this method.