Rotating sparge arms are fun to watch, but really aren't necessary. If they were, you would see them on virtually every commercial brewing system, you don't. Less than 30% of the breweries I have worked use them. Most use stationary spray balls.
If you are using traditional sparge methods, the main thing is that there are no major disruptions to the surface of the grain bed so as to prevent channeling. Otherwise, just keep at least an inch of water above the grain and you're ok. More than an inch is fine, especially if you have an insulated mash tun- like a picnic cooler style. I always get my runoff established with an inch or two of water above grain bed, then get the rest of the sparge water in as soon as possible so I don't have to fool with it. No changes in efficiency.