Your main problems are going to be esters and potentially díacetyl. A temperature program that starts warm and finishes cool will tend to retain esters. So your recipes wil turn out differently in summer vs winter, yes? You can fight this with a larger pitch of yeast and some extra oxygen In winter, vs summer.
the diacetyl issue comes from ”hop creep”. (In our experience) You can either dry hop sooner, during active fermentation. Or you can do a “soft crash” down to 40-50F, and then dry hop.
Our brewery in Mexico had same problem with no heat. We learned a few things-
never chill all the way to pitch temp. We would chill to 68-70 if we wanted pitch temp to be 65. The wort will release heat to warm the tank a bit.
OR
do hot cleaning cycle on fermenter while wort is boiling. By the time we got the wort into tank it retained warmth and held proper temp to pitch.
Worst case-
if your yeast stalls from cold, point one of the these at bottom of cone to get temp back up. just basic infrared heat dish
Optimus 14 in. Oscillating Dish Heater in Black 985117722M - The Home Depot
a more effective solution was to make a small heater for the glycol. We shut off the glycol supply/return connections. Added shutoff valves to the the glycol tubes (so the glycol didn’t spill out). And added a small triclamp pump and a RIMS tube with a heating element. then set the temp controller to turn the heating element off and on as needed. And it made a closed loop of “warm” glycol to not affect other tanks Or glycol reservoir.
someting like this pump
Tri-Clamp Mark II Beer Pump
and a rims tube
https://www.aliexpress.us/item/2251832829584890.html?gatewayAdapt=glo2usa4itemAdapt&_randl_shipto=US