I've recently made the transition from an immersion chiller to a CFC and I'm very happy with the results thus far.
From what I understand the fact that the cold break is getting into the primary fermenter isn't a problem as the cold break is out of solution and that now that they are 'broken' they shouldn't be a problem, so there shouldn't be a need for the beer to be racked off it.
One thing I have noticed is that the krausen now seem to hang around forever. I've had brews that have had rock solid SG readings and the kruasen just sits there. Staring at me. Any who, I usually just skim it off with a sanitised spoon and any bits I miss quickly settle into the trub.
Does this change in krausen formation tie in with other people's experience of CFC's?