Yes this is true.... much quieter and condenser fan does not melt ice in the bin and a bigger job to install for sure... but as you know, remote units in restaurants and bars still have a lot of gunk and slime. They have wet surfaces and are surrounded by ambient air that is heavily laden with waaaay more microorganisms than a home or even the out of doors. Restaurants have 100's of breathing, sneezing people, yeast, beer taps, etc...
Originally Posted by itsiceman
The main problem is ice machines are not required to be washed every 24 hours, like all the other wet surfaces in a restaurant are required to do. I guess that if restaurants didn't wash every 24 hours, the kitchen would look like the inside of an Ice machine. Then we could save a lot of money by not eating out.
For those following the story about self-contained air-cooled ice machines blowing or sucking unfiltered air through the food zone, there is an NSF teleconference being held on October 4, 2012 at 2:00 pm (ET). The tele conference should last about 2 hours and is open to the public. At the designated time, please call 866-740-1260, and at the prompt enter participant code: 8276806.
To get a quick overview of what this all about and how it might effect ice machine service companies, please take a look at the 7 minute video on the first page of this website:
What this means to ice machine service companies is they may be called upon to fix these airflow problems on ice machines . These air flows are regulated by NSF:
5.17 Entry ports
....Condensing compartments shall be sealed from the ice making compartment.
And by and FDA Food Code:
4-204.18 Condenser Unit, Separation.
If a condenser unit is an integral component of EQUIPMENT, the
condenser unit shall be separated from the FOOD and FOOD
storage space by a dustproof barrier.
After these machines are corrected, it will make it easier for service companies to keep them clean, regardless of what type of additional cleaning system are used, including just manual cleaning.
The basic reason for NSF involvement can be summed up in this NSF statement to the consumer about the value of their certification on ice machines to the consumer:
Most importantly for you, NSF Certification is not a one-time activity. We do not just test a single model of a product and give it our okay. Our certification programs require regular on-site inspections of the manufacturing facilities. In addition, certified products are periodically re-tested against the requirements of the most current version of the applicable national standard. If for any reason a product fails to meet one or more of our certification criteria, we will take whatever enforcement actions we deem necessary to protect the public, including product recall, public notification, or de-certification.
Lastly, attached are the proposed methods to test airflows through the food zone, both in the field and on the factory floor. NSF and all the ice machine manufacturers have this PDF as a reference for the telephone conference and now you do too.
Forgot to attach PDF on air flow measurement.