Most stainless steels have a melting point well outside of the temperature ranges typically employed in any food manufacturing process. However, it is still important to be careful of temperature extremes in your manufacturing process when selecting a food-grade stainless steel (and any potential coatings for it).
For example, most formulations of stainless steel are fine at temperatures ranging from the freezing point of water to oven-like temperatures in excess of 500ºF. However, according to Gasparini Industries, truly cryogenic conditions below -49ºF can cause many stainless steel alloys to become brittle. This, combined with crystalline expansion as metals heat up, can cause these metals to warp or break if exposed to sudden extreme temperature shifts.
Among stainless steels, martensitic stainless steels tend to handle extremely low temperatures the best. This is because the structure of martensitic stainless steel is less susceptible to becoming brittle when exposed to low temperatures.
Additionally, it's important to consider the risk of oxidation when using a food-grade stainless steel alloy in high temperatures. For such applications, grade 304 stainless steel is often useful because of its ability to resist oxidation at temperatures of up to 1,697ºF. This is well over the limit of virtually any food manufacturing process (outside of sterilizing baskets between uses).