I too share the same concerns regarding food safety Clay mentioned and like David would like to see more in a selection of winnowers. Has anyone gone through the process of getting a homemade winnower (or any equipment for that matter) approved for commercial use - either formally or simply getting a “pass” from a health inspector?
For example, what if I where to build this one using food-grade materials? What challenges would I face using this in an approved manner?
[Presently set aside issues related to production rate and time-to-build vs. cost - which are quite valid - for this particular design.]