A while back I thought I had read that the process needs to remain in a cold environment and that the yeast would need to be used very quickly (like within an hour or two) after washing the yeast using this method because the process was so "hard" on them, and they would quickly lose vitality (and life) if too much time passed between washing and use. Additionally, how well would the chlorine dioxide need to be rinsed from the washed yeast to ensure no carryover that could result in chlorophenol production. I may be thinking of a different washing chemical, but I really think it was chlorine dioxide.
As for the commercial vs homebrewer, I can understand it to a point as well. Commercial practices are generally in place to ensure the upmost quality and stability of the finished product, so I ask myself "why wouldn't I want the same for myself?" The flip side is that I don't want to lose an eye; ruin my lungs; invest a ton of money; take up a portion of my house with a lab; or product subpar beer simply because a commercial brewer is doing it. At the same rate, if the process is something as simple as "swishing the yeast in a benign solution a few minutes before using" and there's no risk of bodily/beer harm then I'd try it, and if the results were improvement in the beer then I may continue doing it. Edit: The little bit of reading I did on chlorine dioxide sure makes it sound like it carries a risk level I wouldn't want to take.
But yeah, just because commercial breweries do things and produce good beer doesn't mean that we have to to produce good beer.
I don't mean to imply that there's never any crossover between home and commercial brewing. But a commercial breweries goals are different than ours...sure, we both want to make great beer, but they have customers, shipping, shelf stability and a host of other concerns that we don't have. And the simple fact is that skipping a lot of commercial procedures doesn't translate to subpar beer at home. And at the homebrew level, it's as easy to ruin yeast by washing it as it is to improve it. Everybody gets to make their own decision, though. Having tried saving yeast with rinsing and without, I can't find a justification for me to rinse it.