I don't know what your expectations are or where you got them from, but I guarantee that if you are able to maintain a boil for 60 minutes you are getting plenty of hot break. It might not look like what you are expecting it to look like. (Unless you are boiling at altitude or something and can't get to 212F/100C.)
Have you ever turned the boil back up after 30-40minute to see what the foaming was like? I am sure it would have subsided. That being said it will always foam to some extent and boiling harder just makes it worse.
If that doesn't comfort you, I'd suggest getting your water tested and looking towards your pH and your calcium levels. I have found that with more calcium in the wort the break in the early part of the boil is big and flakey chunks of protein. When I don't adjust for calcium the break is much finer; almost looks like pellet hop debris. (and these observations are made prior to adding hops)
Lastly, if you see plenty of flakey trub material in the fermentor post chill then that is also a sign that there was good hot break.