I listened to the archive again and he says that he does a 15min mash with a ~30min recirculation. That is a total of 45min contact time. So thats not that much less than a 60min mash that most homebrewers do.
The 60 minute mash you list would not include vorlauf time I assume, so add and average of 20 minutes to attain a completely clear runoff....80 minutes would be the total grain contact time, right? I am running completely clear lauter to the kettle within 45 to 50 minutes.
Are you sure that a homebrewers vorlauf time is that long? We don't have the high pressure at the bottom of the mash tun. I get very clear runnings after only a few quarts.