When I cold crash my beers, I first do a room tempertture closed transfer to the keg like Brewbama does, put the keg in my lagering freezer set at 33 degrees, put 10 lbs of CO2 pressure on it, and let it sit for w week or so. If I want to drink the beer a bit sooner, I increase the pressure to 15 lbs and it's done in about 3 days. That way I don't get any "suck back" as the beer cools in the lagering freezer.
If the beer is something like a Saison, I put more pressure on it to make it effervescent and play the draft line game to eliminate foaming when it is poured. There are some good carbonation charts in thee literature that will give you insight on how many volumes the beer will absorb at specified temperatures.
Just my .02