Minimeans, not sure if you noticed but this thread is 3 years old...
also, few homebrewers use sankey kegs, and even fewer commercial breweries carbonate in kegs.
most brew shops sell lids for corny kegs that have a length of tube and a carb stone that sits on the bottom of the keg to apply co2 in a fine bubble stream from the bottom up. Blichmann has also introduced a quick carbonating device that carbs inline while transferring beer.
personally, i generally just raise the pressure in a corny to about 30psi for 2-3 days at 33F and then drop to serving pressure.