I've visited one particular brewery (not SN; this one will remain un-named) that used open fermentation, with dubious results. Judging from the open-fermentation room, their sanitation was subpar, with mold an funk on the walls. Not good. The beer reflected that, with heavy pediococcus infection in every single batch.
That's not to say it can't be done, as Sierra Nevada and notable English breweries have done, as well as some German Weissbier brewers, but you can't skip the sanitation aspect at all. I'd certainly look to having a good HEPA filter for incoming replacement air for that room.
The big brewers also have an advantage over you: Size. Per sqft of exposed wort/beer, they have several feet of depth churning out CO2, where you might have a fraction of that, so your wort might not get as much "off-flow" to push away floating contaminants.
It would be worth trying, certainly, but as said before: Sanitize very well, beware of incoming air (dust), and pitch a VERY healthy yeast starter to get that CO2 rockin' out of there as soon as possible. Whether it will save time, I question that. But you might get a slightly different and possibly better beer character in the end.
Calvin Perilloux, Middletown, Maryland, USA