Following BBC Watchdog’s recent investigation into ice contamination the foodservice industry has refocused its attention on ice machine sanitation.
Hoshizaki has introduced a contactless ice dispenser as one solution. The product dispenses straight into the glass or container to eliminate the need for human interference.
The units also addresses the problem of airborne bacteria entering the interior of the ice makers as the ice moves directly to the storage hopper the instant it is made, so has no contact with light or air until it is dispensed.
Meanwhile, ambient air is prevented from entering the hopper by a close fitting lid and rubber diaphragm on the dispense mechanism. A portion control setting makes regulating the quantity of ice dispensed a simple process which reduces both energy consumption and waste.
Hoshizaki has five ice dispensers ranging from a compact 13 kgs a day model through to 230 kgs per day option. The newest additions to the range are the DCM-60 (60 kgs per day) and the DCM-120 (120 kgs per day).
The only day to day cleaning required for these machines is the sanitisation of the dispensing area. All internal cleaning is carried out under a normal maintenance contract.