Day 1 - cold crash yeast to separate yeast from liquid to decant. Yeast starter is completed at this point. I was confused about that..
By chilling the conical to 40 degrees, when I add the relatively cooled wort to conical, the 40 degree conical and fridge might flash chill the wort further and enhance the cold break. That's my thought. I try to leave it in the pot..Most of the time it winds up in the fermenter..LOL
I chill my wort while still in the pot to about 65 or so (mostly ales) and pitch after dumping into the fermenter. I try to keep it between 60-65 and have not noticed any off flavors from too cool only a slower fermentation. Actually I think the lower the better (as long as it is fermenting)..
It's really not convoluted, just different that what everyone reads/does. The key with this is it's consistent regardless of season (groundwater temp) style of beer, etc.
I don't have a conical but do wonder if draining out the break or sediment right away is important. What gets into my fermenter stays there for a few weeks and doesn't seem to give me any off flavors..
I guess anything that helps get you a clearer brew is not all that bad