I think the answer falls into the "it ain't broke, don't fix it" category.
Very little of what ends up on the bottom of your fermentor is the stuff you're hoping to rinse from your grains. Rather, it's yeast that ate too much of the sugar in your wort and is now crashed out on the floor like halftime on Thanksgiving Day. If you're hoping to get rid of that, you won't be making beer.
You can reduce the amount of trub first by vorlaufing before draining your mash tun. Catch your first runnings in a pitcher and slowly pour it back into your wort. As you do this your grain bed settles and your wort starts running clear. Once the wort is in the kettle there are a variety of techniques for managing hops (hop spiders, filters, etc). I personally don't do much. I pour my chilled wort into my fermentor through two sanitized sieves stacked on top of each other, first a colander to catch the big stuff, then a fine steel mesh to catch the smaller stuff. (One time I used clamps to attach a piece of cheesecloth to the top of my bucket fermentor and poured through that. The cloth was quickly covered in gank and nothing would pass through it. Don't do this!)
But the main thing is that unless your beer is sitting on it for weeks longer than it likely will be, the trub isn't going to impart any off flavors to your beer. The problem isn't keeping the trub out of your beer but, more easily, getting your beer off the trub come bottling time. I suggest cold crashing to settle small stuff, then siphon into your bottling bucket.
Best of luck. And brew on!