Nothing wrong with finding what works best for ones capabilities. I am sure there are plenty of books in english treating the subject eloquently. That's universal to all good brewing.
If you are interested in fermentation at a more detailed level, there is one work of Annemüller that is translated into English as well. It's available via the VLB Berlin (just like Kunze).
One needs to look at these texts through a different lens though. Many of the schedules are for substantially larger systems. Substantially. Not just 9-18 bbl, much larger.
So for us the classic approaches seem to fit best.
I therefore wonder why you don't want to just fall into the wisdom of times past and accept the method? Especially since you have the capabilities chilling the wort to that temperature.
If you are curious and are willing to experiment a bit, I'd certainly welcome your reporting back here and would read it with great interest
To really explain the full workings it would take someone more competent than myself. There are a few people on this forum that have a very good grasp of the nitty gritty when it comes to yeast. Some even work professionally with it.
In the end, it strongly depends on finding what one is happy with, armed with all the knowledge and tools at ones disposal.
For anyone considering this professionally I would strongly suggest proper training anyways. Handling volumes of meaningful proportions for commercial purposes is quite challenging when self taught