I've always used 90 minutes when using pilsner malt. Couple that with changing all my hop additions to FWH or 15 minutes or later, and it means I have an hour+ of time for cleaning up, readying my chiller, an ice bath for recirculating, lunch or whatever. I've found it's quite useful and makes a more relaxing brew day.
Comments above about break material and protein levels reminded me of another major difference in my process since moving overseas. I ferment in my kettle, so all that break material rides through the fermentation until racking to a keg. Beer still gets brilliantly clear and again, I haven't noticed the signature pilsner flavor coming through. I still think it was likely my water back home, and may do some side by side batches when I return... a couple years from now. But no doubt, I get some really big gloppy chunks precipitating out while chilling.