I like my "clear beer" process. I hate the taste of suspended yeast in a pale lager or Kölsch, and suspended yeast gives me gas.
1. I use whirlfloc in the kettle, which helps.
2. Then I cold crash for at least 48 hours before I keg, which helps.
3. Then I add 2tsp biofine (William's sells it) or 1 tsp gelatin (bloomed 15 mins in 12 oz room temp pre-boiled water, then heated to "hot beverage" temperature in the microwave) to the freshly-filled keg. Gelatin works better, but biofine is vegetarian (so is my wife). AFAIK, 2 tsp of biofine is less likely to add cold-side O2 than 12 oz of gelatin water.
4. Then I carbonate my keg and let it rest in the keg.
5. 48 hours, I tap the beer and dump the first pint.
Another option, which I have used for lagers and Kölsch in the past, is to give it 8 weeks at 30F and rack into the keg very carefully. It still takes 24 hours in the keg to get "crystal" clear, IME.