You should try to limit the qty of trub your are transferring to your fermenter, from the brew kettle. What I did for my last batches was use Brewtan B in the mash and boil ( used mostly because I have a copper counuterflow chiller ), along with Protafloc in the boil.
When the boil was over, I immediately started to chill the wort to say 160F and then I manually whirlpooled using a steel paddle. I let the wort rest for 10 minutes and then whirlpooled again and let it rest for 10-15 minutes. I then transferred to the fermenter. I had like almost 1 inch of trub in all my 5 batches and the beer going into the fermenter was pretty much clear.
So finnings at the end of boil, a whirlpool and a rest of the wort, so particles have time to settle at the bottom of the brew kettle will greatly reduce the qty of trub leaving the kettle.