A year ago, I moved from a home where I enjoyed a huge, well equipped shop for my brewing into a small mobile home, so I had to redesign my system from the ground up. I ended up getting a Fermzilla All Rounder (I had previously had two of the Fermzilla's with the dump valve at the bottom, but managing that valve and trying to use it for collecting yeast, getting rid of true, and adding dry hops was giving me fits). I also finally pulled the trigger on ordering a Komos kegerator, with the idea of fermenting, force carbonating, and serving directly from the All Rounder.
I just finished cleaning out the All Rounder and beer line after we finished my first batch, a NEIPA, and I've been pleased with the results overall. My mash and boil processes are pretty much unchanged, but post-boil, I no longer have the option of running my wort chiller (too much water use, no place to drain it). Instead, once the wort temp was down to about 170, I added a few ounces of hop pellets for a "hop stand" of sorts, then applied a thin film of food grade keg lube to the underside of my kettle (SS Brewtech) lid and let the kettle sit overnight. By the next morning, the wort was down to 76 degrees, and I pumped it from the kettle into the All Rounder, housed in the Komos kegerator. After cooling the wort down to 68, I ran some O2 into it and then pitched the yeast. Fermentation started by the next morning and lasted about 5 days. After a few days of diacetyl rest, I then cold crashed the beer at 36 degrees for a few days, keeping a low PSI CO2 cover in the head space, then turned up the pressure to 30 for a couple of days to force carbonate.
My first pours were extremely foamy, the beer over carbonated from, I think, too much time at 30 psi (unlike the corny keg I used to use, the surface area of the beer in the All Rounder is much larger). I disconnected the gas line, depressurized the All Rounder, gently agitated the beer a few times, then let it sit for a few hours. After that, I reconnected the gas, turned it up to 10 PSI for serving, and poured a perfect glass of NEIPA.
At that point, the NEIPA became our "house beer" and so, with two beer lovers in the house and visits by some friends, we finished that beer in about 10 days. A contact a Kegland in Australia, told me in an email that the All Rounder (and regular Fermzilla) will, unlike a corny keg, allow a bit of oxygen in after 2-3 weeks, but if you're brewing IPAs and finishing your batches within a couple of weeks, I don't see any issue with using the All Rounder this way. And I am sure liking the simplicity of this system.
