I don't recall ever seeing a specific, related, comment in US Food Code but I have noticed many States base their own rules on this Code. Worth a look maybe.
I have seen some specific SOPs in textboks for Sanitation / food factory surfaces via application of heated liquids. As per Tony's comment, damage control is a likely problem. Clearly yr unknown set-up may impose self-limitations.
A similar situation also arises for laundry washing equipment. Typically optimized towards 70degC again from memory.
@Tony - Thanks for the very nice reference. My guess is that the contents are not original to Nebraska but cannot see any source mentioned.
Rgds / Charles.C