Whichever I use for fermentation, I don't imagine it being opened too frequently. If I go for the freezer, I'll put empty buckets in it and pump the wort in.
Chest freezers sweat (a lot) at fermentation temps. Even though I clean mine fairly regularly, I wouldn't trust it with open fermentors and sweet wort.
Plus you'll have to eventually get the wort OUT, so unless you're somehow elevating the freezer, you'll have to lug full buckets up and over anyway.
I got my little ferm fridge free on the side of the road when a couple moved out down the street. It works great. Barely fits one bucket, but that's all ya need.
As far as the controller: My ambient basement temperature (where the fridge is) is usually lower than my ale ferment or diacetyl rest temps, so I use a dual stage and a heat belt to keep the fermenter temp steady at the back end of fermentation.
The dual stage is worth it: It really nails ferm temps within a degree, allows you to ferment anywhere, and allows you to maintain relatively high temps (for saisons, high gravity brews, diacetyl rests, etc.)