I've helped out in a small microbrewery that carbs that way. They cold crash the beer in the fermenter, purge the brite tank, and then transfer through a filter into the brite tank. Then they set the pressure to 4 psi IIRC, and bump it up1psi every ~hour until it reaches serving pressure. It then sits at serving pressure overnight and is ready to be served or kegged the next day. They have the stone mounted semi-permanently, and CIP with a spray ball. The brewer said they take the stone out and valves off periodically for a more thorough cleaning, but I don't know how often.