What you are describing is exactly what we have been doing for the last couple years. my days of fermenting in a cool room are almost over, just ordered 10bbl jacketed tanks and brights. Having said that, the process as follows has yielded great results although it did take a couple batches to get it just right for our tanks. We do 3.5 to 5 bbl batches depending on the beer.
1. pump out to fermenter at 68 deg f and pitch yeast during transfer
2. maintain 61 deg f in the fermentation room at all times
3. internal temp of active ferment is maintained at 65-68 deg
4. at the end of ferment dump yeast and secondary/dry hop as appropriate
5. at end of secondary transfer using racking arm to brite in the cold room and apply co2 via stone
6. when appropriate carb level is reached transfer to kegs via racking arm to avoid flocked yeast at the bottom
7. drink/sell beer
I have never used the yeast strain that you are using so I can't speak to the level of floc you will get but the clarity on our beers is pretty good using no kettle or tank finings. I had originally thought about doing the fermenter dance you described moving them in and out of the cold room but decided against it and have had good results.
Engine 15 Brewing Co.
luch at engine15 dot com