In my experience, protein haze is best handled in the Kettle.
1.) Good boil to get hot break
2.) Rapid cool with imersion coil (my process)
3.) Use Irish Moss in the kettle to help precipitate out additional proteins.
Biofine, Gelatine will pull out yeast and chill haze. For the Biofine and Gelatine to work, the haze (cross linking of protein and hop acids) has to be created first. So in practice, if you can cool the beer below our serving temp for a couple days, add the fining, and then give it a day or two to drop out.
I find the best results for me is to chill the beer in a secondary, do the fining, and then siphon the beer off the stuff that has settled out.
After that, as long as you do not heat it back up and cool it back down, beer is clear! Every time you raise and lower the temp, new haze chains will form.