I have a RIMS system and recirculate continuously during the mash (which is usually one hour) to keep the mash temperature at my desired saccrification rest temperature. I then continue to recirculate as I raise the temp to 168 degrees and continue to recirculate for an additional ten minute mashout to denature the enzymes. My wort always comes out crystal clear in the kettle.
As has been mentioned, vorlauf until you are satisfied that the wort if clear enough for you before you run it off to the kettle.
FWIW, the info I’ve found says that 10 minutes isn’t long enough to denature. I do at least 20 if I want to do that, but I’ve never really checked to see if either time is effective.
I also use a 10 gallon Gott Cooler as a mash tun and vorlauf until it is reasonably clear. I do 2 gallons and pour them back in. Then I use a glass Pyrex measuring cup, 2 qts, and check to see if there is any floaties, and there usually are. I do another gallon or two and if there is no significant change in clarity, I put in the boil kettle. The brew day is long enough.