Originally Posted by SporkD2
Mainly without a break you can get chill haze where your beer is cloudy until it warms up. By creating a break you can make those proteins come together and fall out.
What he said...
This is why some brewers whirlpool their wort before transferring it to the carboy. The idea is that by whirlpooling, the Hot Break (and if you are chilling in your brew kettle like with an immersion chiller, Cold Break too) will gather in the center of the whirlpool and you can drain the wort from the outer edge of the kettle. If, as you said, you want to avoid having the breaks in your fermenter.