A bit long winded, but here's how brew #1 went;
I finally broke it in with an Oktoberfest Marzen. I figured I'd put it through it's paces with a bunch of steps (acid rest, protein rest, sac rest, and a mashout). Seriously, how much fun is it to open the lid after a pump break and watch the wort flow over the sides! My gravity expectations were hit within one point which was nice. The 90 minute boil was dead steady for the duration and all in all the brew day was 100% more enjoyable than my most previous (cooler mash tun, propane burner, 2 pots, etc).
I have to admit, I was pretty anxious considering pretty much every piece of equipment that I used in my last brew sat in storage except for two pieces of silicone hosing. I had purchased a plate chiller from Duda Diesel about a year ago and never got around to using it. That got the wort by gravity feed from 96C (boiling temp at my elevation according to the BM's temp sensor) to 10C taking roughly 10 minutes to fill the fermenter.
I was concerned about the break material getting into the chiller so I used one of those long SS spoons to whirlpool. Holding the top rigid about 20 cm above the centre post and using my other arm to consistently swirl the wort created a beautiful cone of break material around the centre post. After filling the fermenter, I still had 2 full litres of clear wort that I threw away as well as 1 litre of break material (the fluffy egg-drop soup type that pilsner malt tends to throw.
I opted to pass on any alterations to the BM on the first brew to set a baseline, and based on the efficiency of the brewday, I'll most likely leave it as is. Personally, I don't feel it necessary to make any modifications to this system if you use enough water up front to allow for the loss below the valve. Doing a whirlpool and letting it settle after the boil for about 10 minutes yields a 23L fermenters worth of crystal clear wort.