So, that explains why all the professional brewery's have presses built into their mash tuns to squeeze out every last bit of wort.
Yeah, they understand that sugar left in the mash is $$ in the trash (more likely animal feed.)
The also know that squeezing doesn't extract tannins if you have your pH under control. They can either make the press integral to the MLT, or use a separate conventional filter press. I have yet to see discussions of this on a homebrew scale. If there are any, can someone provide links?
Brew on