US20070221449A1 - Method and System for Portioning Meals on a Serving Tray and Work Station Therefor - Google Patents
Method and System for Portioning Meals on a Serving Tray and Work Station Therefor Download PDFInfo
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- US20070221449A1 US20070221449A1 US11/571,314 US57131405A US2007221449A1 US 20070221449 A1 US20070221449 A1 US 20070221449A1 US 57131405 A US57131405 A US 57131405A US 2007221449 A1 US2007221449 A1 US 2007221449A1
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- portioning
- work station
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- serving
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47F—SPECIAL FURNITURE, FITTINGS, OR ACCESSORIES FOR SHOPS, STOREHOUSES, BARS, RESTAURANTS OR THE LIKE; PAYING COUNTERS
- A47F10/00—Furniture or installations specially adapted to particular types of service systems, not otherwise provided for
- A47F10/06—Furniture or installations specially adapted to particular types of service systems, not otherwise provided for for restaurant service systems
Definitions
- the invention relates to a method and a device for successively portioning and arranging meals on a multitude of serving trays or menu dishes and a work station for such a device.
- serving tray is used as the only term, also including the term “menu dishes.”
- the portioning of the various meals onto the individual serving trays cannot be automated due to the wide range of variations of the foods and the meals commonly to be placed differently onto the individual serving trays for a meal. Therefore, the portioning of the food onto the serving trays must occur manually.
- a tray cart used as a serving tray—feeding device and a conveyer belt as the central element of the portioning station with right and left of the conveyer belt several work stations being arranged with one operator each and the number of work stations depending on the number of different foods to be portioned and the number of serving trays to be prepared.
- Each operator portions therefore a certain food onto the serving tray passing on the conveyer belt from a container arranged at the work station so that the serving tray is completely portioned at the end of the conveyer track.
- many serving trays can be portioned in a short period of time.
- quality control is performed, after which the readily portioned serving trays are inserted into a magazine cart (“Unitray”), are temporarily stored here, and then are brought to the respective end users, in hospital kitchens to the patients.
- Unitray magazine cart
- the present invention is therefore based on the object of providing a method and a device of the type mentioned at the outset for the use in hospital kitchens, however also to improve other cafeteria kitchens, by increasing the efficiency of the operators used.
- Another object comprises a work station for the use in an improved device.
- the invention is therefore based on the fundamental idea to prefer an island solution for portioning meals on serving trays rather than the division of labor by portioning at a conveyer belt.
- the serving tray is no longer transported during the portioning process but stays put on the portioning station. Interruption of the portioning process by stopping a conveyer belt is thereby excluded.
- food and tableware are portioned by operators who can access a multitude of different storage containers with different foods to be portioned from a work position at a work station. Therefore, every operator can portion all foods onto a serving tray and, if necessary, provide all tableware and portion them on the serving tray.
- the island solution according to the invention does not exclude, of course, that perhaps two or more work stations can be arranged around one and the same portioning station, in order to maintain a certain division of work. Alternatively or additionally, depending on a desired amount of output, several portioning stations, each of which includes one or more work stations, can be provided for forming working teams.
- the portioning station can be a tray cart, with the uppermost serving tray each being portioned.
- This tray cart then simultaneously operates in the function of a serving tray—feeding device, because after removing all serving trays from the tray cart simply a new, filled tray cart is inserted instead of it.
- the device according to the invention may also comprise largely well-known and common individual parts. Only the work station, i.e. the core of the invention, must be specially produced.
- the device according to the invention to be provided with at least one work station having a cooling device. Therefore, it is possible to operate with the device according to the invention in the cook and chill or cook and freeze method.
- the cold foods only leave the cooling chain during the portioning process, therefore it is not necessary to cool the entire room and to provide the operators with special protective clothing.
- the device according to the invention can then be used in the cook and serve method.
- the warm foods can then be kept warm in the storage containers by the heating device until they reach the serving tray during the portioning process.
- the work station according to the invention is characterized in that it contains a frame for a multitude of storage containers for different foods to be manually portioned on a serving tray, with the storage containers being arranged in at least two and/or three levels over top of each other. This ensures that the operator allocated to the work station can reach all storage containers with the different foods for portioning on the serving tray from the work position without having to leave said work position.
- the frame of the work station according to the invention is embodied such that a multitude of Gastronorm (food)—containers can be accepted as storage containers for food in several levels over top of each other.
- Gastronorm food
- An advantageous variability results when the storage containers can be suspended at the frame in different levels and preferably can also be adjusted in their incline in reference to the horizontal; the latter at least in the upper level(s). This way an easy adjustment to different storage containers with varying depths and ground surfaces is achieved as well as to different operators.
- the various levels of the work station according to the invention can also be adjusted in their height in steps or even gradually and, if necessary, also in their incline in reference to the horizontal plane, if necessary split according to individual containers or fasteners.
- the work station according to the invention can be provided with a housing, which is open towards the work position of the operator, the rest of the frame with the storage containers being covered towards the outside, though. This particularly protects the food form contaminants, but also from undesired warming by the environment. Particularly advantageous is such a housing when the food shall be cooled; then the housing can be provided with a forced-air cooling system, for example known from supermarket cooling shelves.
- a heating device for at least one storage container can be provided in the work station, of course.
- This may be embodied particularly such that trough-shaped heated containers for suspending storage containers can be provided and/or heating plates, for example ceramic cook tops, onto which the storage containers to be heated are placed.
- heating radiators can be provided, which preferably heat the content of the storage containers from above.
- a work station with heating devices is preferably not enclosed by a housing, in order for steam and heat to not flow towards the face of the operator but dissipate in all directions.
- the work station having a heating device may be provided with a multitude of various heating devices.
- Gastronorm—containers can be suspended and/or placed onto heating plates or heating cook tops. Additionally, heating radiators can be used, which heat the content of the storage containers from above or to keep it hot. In the understructure of the work station hot cabinets can be provided, which preferably are adjusted for accepting Gastronorm—containers.
- both cooling and heating devices may be provided simultaneously.
- the work stations according to the invention can be complemented such that they are provided with rollers for transportation, or that for the work position of the operator, a working surface is mounted that can be folded down.
- the energy supply for potentially existing cooling and/or heating devices can preferably occur via a plug connection using an electric outlet at the ceiling.
- FIG. 1 a schematic representation of a device according to the invention in a top view
- FIG. 2 a schematic side view of a work station according to the invention
- FIG. 3 a schematic front view of the work station according to FIG. 2 ;
- FIG. 4 a schematic lateral cross-section of the work station of FIGS. 2 and 3 ;
- FIG. 5 another embodiment of a work station in a representation according to FIG. 4 ;
- FIG. 6 a work station according to FIG. 5 in a perspective view.
- FIG. 1 shows in a top view a schematic representation of a device according to the invention.
- a portioning station 1 comprising a tray cart with a stack of serving trays 2 .
- a first operator 3 is located in a working position in front of the work station 4 with a multitude of Gastronorm—containers as storage containers 5 for the foods to be portioned onto the serving trays.
- a soup cup dispenser 6 and a plate cart 7 .
- the completed portioned serving trays 2 are taken off the tray cart by a second operator 8 , thus removed from the portioning station 1 and inserted into a Unitray cart, i.e. a magazine tray 9 , by which they are transported to the station.
- a Unitray cart i.e. a magazine tray 9
- the device shown in FIG. 1 is provided with a second work station 10 .
- tray cards, napkins, silverware, salads 10 a and deserts 10 b and/or components for breakfast and dinner or for other foods are provided pre-portioned in small dishes so that they can be added by a second operator 8 onto the serving trays 2 .
- a lid cart 12 is provided in order to allow the foods on the serving trays 2 to be covered.
- a lid holder 4 a is also provided in order to immediately cover warm foods.
- FIG. 1 clearly shows the shift from the conveyer-belt principle towards the island solution according to the invention, which, as described above, increases efficiency and quality of the portioning process. Sized equally, the device requires less personnel than conventional conveyer-belt arrangements.
- FIG. 1 Depending on the desired output amount, several such devices as shown in FIG. 1 can be placed side-by-side and thus be combined to an overall arrangement comprising islands and/or working teams.
- all tableware and foods are portioned and arranged by two operators 3 , 8 .
- the work stations 4 , 10 , 10 a , 10 b are designed such that the operators 3 , 8 can access a multitude of different storage containers 5 , 6 , 7 , 10 , 10 a , 10 b , 12 with different foods and/or tableware to be portioned.
- Each operator 3 , 8 has all necessary foods, tableware and silverware provided in the work station 4 , 10 .
- One person each of a two-person team is responsible for quality control.
- FIG. 2 shows an exemplary embodiment of a work station 4 in a side view.
- a frame 15 is provided in a housing 14 , supported on rollers 13 , into which the storage containers 5 can be suspended at various levels. A total of three levels are shown, with the upper two levels being embodied such that the respective storage containers 5 are inclined in reference to the horizontal plane in order to allow an easier access for the operator 3 .
- a work surface 17 is provided below an opening 16 of the housing 14 facing the operator 3 , which can be folded down.
- This work station 4 is suitable for a cooling station, due to its housing 14 . Accordingly, it is provided with a refrigerator 18 .
- FIG. 3 shows the work station 4 of FIG. 2 in a frontal view, with identical parts being marked with identical reference characters.
- a total of eight Gastronorm—containers are arranged as storage containers 5 in three levels, with the upper two levels being adjustable in their height in a grid mounted on a frame 15 .
- a refrigerator 18 indicated by dot-dash lines ensures that the work station 4 inside the housing 14 is cooled by a forced-air cooling device as commonly known from supermarket cooling shelves.
- FIG. 4 illustrates in a schematic representation of a work station 4 and the operator 3 standing in front of it the design of the work station 4 according to the invention with a frame 15 , a housing 14 , and a refrigerator 18 , as well as a work surface 17 that can be folded down, here intended as a plate support. Due to the total three levels provided for the storage containers 5 , which can be freely adjusted in their height and in their incline in reference to the horizontal plane by the operator 3 , it is possible for the operator 3 to reach the different foods to be positioned on the serving trays from the work position.
- the frame 15 essentially comprised a rear wall provided with snaps and a trough for accepting the storage strays 5 .
- the consoles 19 provided in the upper levels for accepting the storage trays 5 , can be inserted into the frame 15 at different heights and can be adjusted in their incline in reference to the horizontal plane depending on the needs of the operator 3 .
- the lamp 20 inside the housing 14 ensures a comfortable lighting of the work station 4 .
- FIGS. 5 and 6 show, in a schematic side view ( FIG. 5 ) and/or in a schematic perspective view ( FIG. 6 ), a second exemplary embodiment of the work station 4 according to the invention.
- This second exemplary embodiment differs from the one shown in FIGS. 2 through 4 , in its suitability for warm foods.
- three levels of storage containers 5 are arranged on a frame 15 ; however, no housing and no refrigerator are provided. Instead, heating devices are provided for keeping the foods warm in the storage containers 5 .
- the storage containers 5 are suspended in heating containers 22 , which are provided with a flap 21 towards the operator 3 in order to allow the storage containers 5 to be easily inserted and removed. This is indicated in FIG.
- the work surface 17 in the present exemplary embodiment can be folded up in order not to hinder the removal and insertion of the storage containers 5 into the heating containers 22 through the opened flap 21 .
- a flat storage container 5 is arranged, which is kept warm via heating plates 23 embodied as ceramic cook tops, here.
- the storage container 5 in the uppermost level is supported on an inclined support 25 and is not heated.
- the foods provided in the lower and central storage containers 5 are kept warm from above by two heating radiators 24 .
- the storage container 5 in the uppermost level is kept warm by the lost heat of the upper heating radiator 24 .
- the central level and the upper level of the exemplary embodiment of the work station 4 according to the invention shown here are not only adjustable by snaps but also gradually as well as optionally in their incline in reference to the horizontal plane.
- the heating radiator 24 can be adjusted such that its power is appropriate for the respective need.
- heating cabinets 27 are provided in order to allow the storage of Gastronorm—containers.
- outlets 28 are mounted in order to supply secondary devices, such as for example the plate cart 7 , with electricity for the work station 4 embodied as a heating station.
Abstract
Description
- The invention relates to a method and a device for successively portioning and arranging meals on a multitude of serving trays or menu dishes and a work station for such a device.
- In cafeteria kitchens, in particular in hospital kitchens or kitchens of retirement or nursing homes as well as in remote kitchens for a mobile supply, several times a day a multitude of meals have to be arranged on serving trays and/or menu dishes. In the following, the term “serving tray” is used as the only term, also including the term “menu dishes.”
- The portioning of the various meals onto the individual serving trays cannot be automated due to the wide range of variations of the foods and the meals commonly to be placed differently onto the individual serving trays for a meal. Therefore, the portioning of the food onto the serving trays must occur manually.
- In order to portion as many serving trays as possible in a time as short as possible devices are used, which comprise a tray cart used as a serving tray—feeding device and a conveyer belt as the central element of the portioning station, with right and left of the conveyer belt several work stations being arranged with one operator each and the number of work stations depending on the number of different foods to be portioned and the number of serving trays to be prepared. Each operator portions therefore a certain food onto the serving tray passing on the conveyer belt from a container arranged at the work station so that the serving tray is completely portioned at the end of the conveyer track. Depending on the width and the speed of the conveyer belt, many serving trays can be portioned in a short period of time. At the end of the conveyer belt quality control is performed, after which the readily portioned serving trays are inserted into a magazine cart (“Unitray”), are temporarily stored here, and then are brought to the respective end users, in hospital kitchens to the patients.
- The high level of division of work in these known arrangements and the respective method according to the conveyer belt principle allows a rapid and efficient portioning of a multitude of serving trays in a relatively short time, if everything works properly; however, it also renders the method very prone to malfunction. Each time, when a faulty combination of foods or a missing portion of a food is detected in quality control, or if an operator does not keep up with the speed necessary for portioning, for whatever reason, the conveyer belt must be stopped and the process is interrupted. Due to the relatively high number of work stations and operators that are easily distracted from their rather monotonous work, such interruptions of the conveyer belt are rather the rule than the exception. The pauses in the work process developing here result in the operators being ultimately used inefficiently, which unnecessarily increases the personnel expenses. Furthermore, the preparation of the foods on a moving serving tray is naturally more difficult than on a locally stable serving tray and the high expense in quality control is obvious due to the multitude of serving trays. Further, unnecessary heat loss of warm foods occurs on the conveyer belt because they are transported openly and are only closed with covers at the end of the conveyer belt. Today in hospitals six persons are typically occupied in order to portion approximately 200 serving trays in about 45 minutes.
- The present invention is therefore based on the object of providing a method and a device of the type mentioned at the outset for the use in hospital kitchens, however also to improve other cafeteria kitchens, by increasing the efficiency of the operators used.
- Another object comprises a work station for the use in an improved device.
- This object is attained in a device according to the attached
claim 1, a method according to the attachedclaim 19, and a work station according to attachedclaim 8. - Preferred embodiments of the method according to the invention are found in
claims 20 through 22, preferred embodiments of the device according to the invention in theclaims 2 through 7, and preferred embodiments of the work station according to the invention are described inclaims 9 through 18. - The invention is therefore based on the fundamental idea to prefer an island solution for portioning meals on serving trays rather than the division of labor by portioning at a conveyer belt. The serving tray is no longer transported during the portioning process but stays put on the portioning station. Interruption of the portioning process by stopping a conveyer belt is thereby excluded. Simultaneously, food and tableware are portioned by operators who can access a multitude of different storage containers with different foods to be portioned from a work position at a work station. Therefore, every operator can portion all foods onto a serving tray and, if necessary, provide all tableware and portion them on the serving tray. This work is diversified due to the variation of the individual serving trays, and the responsibility of the operator is greater, because potentially incorrectly portioned serving trays can be concretely allocated to an operator. Interruptions of the process by incorrectly or not portioned foods discovered during quality control hardly occur in the method and/or the respective device according to the invention, in contrast to the previously common methods and/or devices. According to tests of the applicants a portioning of 120 serving trays per hours only requires 2 persons, i.e. on average 30 seconds are necessary for each serving tray.
- The island solution according to the invention does not exclude, of course, that perhaps two or more work stations can be arranged around one and the same portioning station, in order to maintain a certain division of work. Alternatively or additionally, depending on a desired amount of output, several portioning stations, each of which includes one or more work stations, can be provided for forming working teams.
- In the method according to the invention and/or the respective device, the portioning station can be a tray cart, with the uppermost serving tray each being portioned. This tray cart then simultaneously operates in the function of a serving tray—feeding device, because after removing all serving trays from the tray cart simply a new, filled tray cart is inserted instead of it.
- For removing the completely portioned serving trays it is useful to use a magazine cart, known in its normal embodiment as a “unitray” for temporary storage and transport. The device according to the invention may also comprise largely well-known and common individual parts. Only the work station, i.e. the core of the invention, must be specially produced.
- Particular advantages result from the device according to the invention to be provided with at least one work station having a cooling device. Therefore, it is possible to operate with the device according to the invention in the cook and chill or cook and freeze method. The cold foods only leave the cooling chain during the portioning process, therefore it is not necessary to cool the entire room and to provide the operators with special protective clothing.
- Respective advantages result when at least one work station is provided with a heating device. Accordingly, the device according to the invention can then be used in the cook and serve method. The warm foods can then be kept warm in the storage containers by the heating device until they reach the serving tray during the portioning process.
- The work station according to the invention is characterized in that it contains a frame for a multitude of storage containers for different foods to be manually portioned on a serving tray, with the storage containers being arranged in at least two and/or three levels over top of each other. This ensures that the operator allocated to the work station can reach all storage containers with the different foods for portioning on the serving tray from the work position without having to leave said work position.
- Preferably, the frame of the work station according to the invention is embodied such that a multitude of Gastronorm (food)—containers can be accepted as storage containers for food in several levels over top of each other. An advantageous variability results when the storage containers can be suspended at the frame in different levels and preferably can also be adjusted in their incline in reference to the horizontal; the latter at least in the upper level(s). This way an easy adjustment to different storage containers with varying depths and ground surfaces is achieved as well as to different operators.
- Independent from the suitability for Gastronorm—containers, the various levels of the work station according to the invention can also be adjusted in their height in steps or even gradually and, if necessary, also in their incline in reference to the horizontal plane, if necessary split according to individual containers or fasteners.
- The work station according to the invention can be provided with a housing, which is open towards the work position of the operator, the rest of the frame with the storage containers being covered towards the outside, though. This particularly protects the food form contaminants, but also from undesired warming by the environment. Particularly advantageous is such a housing when the food shall be cooled; then the housing can be provided with a forced-air cooling system, for example known from supermarket cooling shelves.
- Inversely, a heating device for at least one storage container can be provided in the work station, of course. This may be embodied particularly such that trough-shaped heated containers for suspending storage containers can be provided and/or heating plates, for example ceramic cook tops, onto which the storage containers to be heated are placed. Alternatively or additionally, heating radiators can be provided, which preferably heat the content of the storage containers from above. A work station with heating devices is preferably not enclosed by a housing, in order for steam and heat to not flow towards the face of the operator but dissipate in all directions. The work station having a heating device may be provided with a multitude of various heating devices. Preferably they are embodied such that Gastronorm—containers can be suspended and/or placed onto heating plates or heating cook tops. Additionally, heating radiators can be used, which heat the content of the storage containers from above or to keep it hot. In the understructure of the work station hot cabinets can be provided, which preferably are adjusted for accepting Gastronorm—containers.
- Of course, in one and the same work station both cooling and heating devices may be provided simultaneously.
- The work stations according to the invention can be complemented such that they are provided with rollers for transportation, or that for the work position of the operator, a working surface is mounted that can be folded down. The energy supply for potentially existing cooling and/or heating devices can preferably occur via a plug connection using an electric outlet at the ceiling.
- An exemplary embodiment for a device according to the invention as well as two exemplary embodiments of a work station according to the invention are described and explained in greater detail using the attached drawings: Shown are:
-
FIG. 1 : a schematic representation of a device according to the invention in a top view; -
FIG. 2 : a schematic side view of a work station according to the invention; -
FIG. 3 : a schematic front view of the work station according toFIG. 2 ; -
FIG. 4 : a schematic lateral cross-section of the work station ofFIGS. 2 and 3 ; -
FIG. 5 : another embodiment of a work station in a representation according toFIG. 4 ; -
FIG. 6 : a work station according toFIG. 5 in a perspective view. -
FIG. 1 shows in a top view a schematic representation of a device according to the invention. In the center there is a portioningstation 1 comprising a tray cart with a stack of servingtrays 2. Afirst operator 3 is located in a working position in front of thework station 4 with a multitude of Gastronorm—containers asstorage containers 5 for the foods to be portioned onto the serving trays. In addition to thework station 4, additionally arranged are asoup cup dispenser 6 and aplate cart 7. - As indicated in
FIG. 1 , the completed portioned servingtrays 2 are taken off the tray cart by asecond operator 8, thus removed from the portioningstation 1 and inserted into a Unitray cart, i.e. amagazine tray 9, by which they are transported to the station. - In addition to these components, the device shown in
FIG. 1 is provided with asecond work station 10. Here, tray cards, napkins, silverware, salads 10 a and deserts 10 b and/or components for breakfast and dinner or for other foods are provided pre-portioned in small dishes so that they can be added by asecond operator 8 onto the servingtrays 2. Additionally, alid cart 12 is provided in order to allow the foods on the servingtrays 2 to be covered. At thework station 4, here provided as a hold-warm station with heating devices, alid holder 4 a is also provided in order to immediately cover warm foods. -
FIG. 1 clearly shows the shift from the conveyer-belt principle towards the island solution according to the invention, which, as described above, increases efficiency and quality of the portioning process. Sized equally, the device requires less personnel than conventional conveyer-belt arrangements. - Depending on the desired output amount, several such devices as shown in
FIG. 1 can be placed side-by-side and thus be combined to an overall arrangement comprising islands and/or working teams. - In the exemplary embodiment shown in
FIG. 1 all tableware and foods are portioned and arranged by twooperators work stations operators different storage containers operator work station -
FIG. 2 shows an exemplary embodiment of awork station 4 in a side view. Aframe 15 is provided in ahousing 14, supported onrollers 13, into which thestorage containers 5 can be suspended at various levels. A total of three levels are shown, with the upper two levels being embodied such that therespective storage containers 5 are inclined in reference to the horizontal plane in order to allow an easier access for theoperator 3. Below anopening 16 of thehousing 14 facing theoperator 3, awork surface 17 is provided, which can be folded down. Thiswork station 4 is suitable for a cooling station, due to itshousing 14. Accordingly, it is provided with arefrigerator 18. -
FIG. 3 shows thework station 4 ofFIG. 2 in a frontal view, with identical parts being marked with identical reference characters. In theframe 15 located in the housing 14 a total of eight Gastronorm—containers are arranged asstorage containers 5 in three levels, with the upper two levels being adjustable in their height in a grid mounted on aframe 15. Here, arefrigerator 18 indicated by dot-dash lines ensures that thework station 4 inside thehousing 14 is cooled by a forced-air cooling device as commonly known from supermarket cooling shelves. - Finally,
FIG. 4 illustrates in a schematic representation of awork station 4 and theoperator 3 standing in front of it the design of thework station 4 according to the invention with aframe 15, ahousing 14, and arefrigerator 18, as well as awork surface 17 that can be folded down, here intended as a plate support. Due to the total three levels provided for thestorage containers 5, which can be freely adjusted in their height and in their incline in reference to the horizontal plane by theoperator 3, it is possible for theoperator 3 to reach the different foods to be positioned on the serving trays from the work position. Here, theframe 15 essentially comprised a rear wall provided with snaps and a trough for accepting the storage strays 5. Theconsoles 19, provided in the upper levels for accepting thestorage trays 5, can be inserted into theframe 15 at different heights and can be adjusted in their incline in reference to the horizontal plane depending on the needs of theoperator 3. Thelamp 20 inside thehousing 14 ensures a comfortable lighting of thework station 4. -
FIGS. 5 and 6 show, in a schematic side view (FIG. 5 ) and/or in a schematic perspective view (FIG. 6 ), a second exemplary embodiment of thework station 4 according to the invention. This second exemplary embodiment differs from the one shown inFIGS. 2 through 4 , in its suitability for warm foods. Here, three levels ofstorage containers 5 are arranged on aframe 15; however, no housing and no refrigerator are provided. Instead, heating devices are provided for keeping the foods warm in thestorage containers 5. In the lowermost level, thestorage containers 5 are suspended inheating containers 22, which are provided with aflap 21 towards theoperator 3 in order to allow thestorage containers 5 to be easily inserted and removed. This is indicated inFIG. 5 by thelower storage container 5 being shown in its inserted state in dot-dash lines. Simultaneously it is discernible here that thework surface 17 in the present exemplary embodiment can be folded up in order not to hinder the removal and insertion of thestorage containers 5 into theheating containers 22 through the openedflap 21. In the mid level aflat storage container 5 is arranged, which is kept warm viaheating plates 23 embodied as ceramic cook tops, here. Thestorage container 5 in the uppermost level is supported on aninclined support 25 and is not heated. In addition to thehot container 22 and to theheating plate 23 the foods provided in the lower andcentral storage containers 5 are kept warm from above by twoheating radiators 24. Thestorage container 5 in the uppermost level is kept warm by the lost heat of theupper heating radiator 24. The central level and the upper level of the exemplary embodiment of thework station 4 according to the invention shown here are not only adjustable by snaps but also gradually as well as optionally in their incline in reference to the horizontal plane. Theheating radiator 24 can be adjusted such that its power is appropriate for the respective need. In the understructure 26,heating cabinets 27 are provided in order to allow the storage of Gastronorm—containers. In addition toheat cabinets 27,outlets 28 are mounted in order to supply secondary devices, such as for example theplate cart 7, with electricity for thework station 4 embodied as a heating station.
Claims (22)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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DE102004031857A DE102004031857A1 (en) | 2004-06-30 | 2004-06-30 | Method and apparatus for portioning meals on serving trays and workstation therefor |
DE102004031857.3 | 2004-06-30 | ||
PCT/EP2005/006985 WO2006002885A2 (en) | 2004-06-30 | 2005-06-29 | Method and system for portioning meals on serving trays, and work station therefor |
Publications (1)
Publication Number | Publication Date |
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US20070221449A1 true US20070221449A1 (en) | 2007-09-27 |
Family
ID=35079150
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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US11/571,314 Abandoned US20070221449A1 (en) | 2004-06-30 | 2005-06-29 | Method and System for Portioning Meals on a Serving Tray and Work Station Therefor |
Country Status (4)
Country | Link |
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US (1) | US20070221449A1 (en) |
EP (2) | EP2364621A2 (en) |
DE (1) | DE102004031857A1 (en) |
WO (1) | WO2006002885A2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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US20100170275A1 (en) * | 2006-09-22 | 2010-07-08 | Blanco Cs Gmbh + Co Kg | Cooling station for receiving a frame |
US9635936B1 (en) * | 2014-10-20 | 2017-05-02 | Robert Swislow | Food presentation system |
USD850174S1 (en) * | 2015-10-14 | 2019-06-04 | Robert Swislow | Meal presentation and serving counter |
US11627820B2 (en) * | 2019-11-27 | 2023-04-18 | Liwei Shi | Food cabinet |
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US6688240B2 (en) * | 2000-09-21 | 2004-02-10 | V. John Ondrasik | Shelving system |
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DE1756659A1 (en) * | 1968-06-22 | 1970-04-09 | Krefft Gmbh | Device for putting together and distributing food |
DE2541334A1 (en) * | 1975-09-17 | 1977-04-07 | Licentia Gmbh | PROCEDURE FOR SIGNALING MENU COMPONENTS TO BE DISPENSED IN THE STORAGE CONTAINERS OF DISPENSING STATIONS ASSIGNED DISPENSING CARRIAGES |
WO1997038614A1 (en) * | 1996-04-12 | 1997-10-23 | Grandi Rene | Refrigerated cell constituting a clean room for the packaging of serving trays and ready-cooked dishes |
EP1002486A1 (en) * | 1998-11-21 | 2000-05-24 | Gate Gourmet International Ag | Tray setting system |
NL1010944C2 (en) * | 1999-01-04 | 2000-07-06 | V O F Rubeus Fortuna | Presentation device for portions of food. |
IT1319692B1 (en) * | 2000-12-14 | 2003-10-23 | Techfood S N C Di Iori E Casta | KIOSK FOR THE PREPARATION OF ITALIAN PASTA RATIONS. |
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2004
- 2004-06-30 DE DE102004031857A patent/DE102004031857A1/en not_active Withdrawn
-
2005
- 2005-06-29 EP EP11000271A patent/EP2364621A2/en not_active Withdrawn
- 2005-06-29 US US11/571,314 patent/US20070221449A1/en not_active Abandoned
- 2005-06-29 WO PCT/EP2005/006985 patent/WO2006002885A2/en not_active Application Discontinuation
- 2005-06-29 EP EP05763242A patent/EP1763310A2/en not_active Withdrawn
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US2900045A (en) * | 1958-03-10 | 1959-08-18 | Swartzbaugh Mfg Company | Movable hot meal assembly table |
US3170541A (en) * | 1961-12-18 | 1965-02-23 | Automatic Canteen Co | Food vending assembly |
US3876038A (en) * | 1972-03-28 | 1975-04-08 | Kueppersbusch | Food serving equipment |
US3911248A (en) * | 1974-12-23 | 1975-10-07 | Eugene Buday | Hot food merchandiser |
US5090398A (en) * | 1990-07-02 | 1992-02-25 | The Thermos Company, Inc. | Easily assembled barbecue grill with detachable accessory shelf and side burner |
US5462299A (en) * | 1993-09-02 | 1995-10-31 | Cambro Manufacturing Company | Tray and dish cart |
US6688240B2 (en) * | 2000-09-21 | 2004-02-10 | V. John Ondrasik | Shelving system |
US20030233814A1 (en) * | 2002-06-25 | 2003-12-25 | Ng Marting B.H. | System and method for assembling trays and food on trays |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100170275A1 (en) * | 2006-09-22 | 2010-07-08 | Blanco Cs Gmbh + Co Kg | Cooling station for receiving a frame |
US9635936B1 (en) * | 2014-10-20 | 2017-05-02 | Robert Swislow | Food presentation system |
USD850174S1 (en) * | 2015-10-14 | 2019-06-04 | Robert Swislow | Meal presentation and serving counter |
US11627820B2 (en) * | 2019-11-27 | 2023-04-18 | Liwei Shi | Food cabinet |
Also Published As
Publication number | Publication date |
---|---|
WO2006002885A2 (en) | 2006-01-12 |
EP1763310A2 (en) | 2007-03-21 |
DE102004031857A1 (en) | 2006-01-19 |
WO2006002885A3 (en) | 2006-04-06 |
EP2364621A2 (en) | 2011-09-14 |
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