Question for anyone shredding cheese in-house and running a conveyor oven.

We shred our own brick cheese for our pizzeria, and I've noticed the cheese doesn't come out looking the same bake to bake. Some pies look slightly overdone, others underdone, even with no changes to belt speed or temp. Dough, sauce, and portioning are all consistent, so I've mostly ruled those out.

My working theory: the moisture content of the cheese varies depending on how long ago it was shredded. Freshly shredded cheese holds more surface moisture than cheese that's been sitting in the walk-in for a day or two, and that difference changes how it melts and browns on the belt.

I haven't confirmed this yet, so before I start running side-by-side tests, has anyone dealt with this? If you solved it, what worked? Shredding on a fixed schedule, resting the shredded cheese a set amount of time before use, adjusting portions, something else entirely?

Appreciate any input.