CN113786093B

CN113786093B - Dining table supplies assembly

Info

Publication number: CN113786093B
Application number: CN202110716817.9A
Authority: CN
Inventors: 叶蕴
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-06-28
Filing date: 2021-06-28
Publication date: 2024-02-13
Anticipated expiration: 2041-06-28
Also published as: CN113786093A

Abstract

The invention discloses a dining table supplies combination, which combines the necessary dip container, dip dish, toothpick holder, napkin paper on dining table, and the table number plate and other supplies for hotel restaurant together to widen the service area of dining table; although the dip-condiment tableware is shared by one table, the dip-condiment used is sprayed on the food of a user, so that the problem of sanitation of the shared tableware in the prior art is solved; because the dip sauce is arranged in the fully-closed container, the dip sauce is sprayed on food from the tap only when in use, and the consistency of the fragrance and the concentration of the dip sauce is ensured, so that the use quality of the dip sauce is improved; the container can be fully filled once for a long time, so that dip tableware placed once by one customer is reduced for a restaurant and hotel, the cleaning trouble is recovered one by one after the dining is finished, the time and the labor are saved, the investment of labor cost of catering enterprises is reduced, the water resource supply is reduced for society, and the treatment cost of environmental pollution is reduced.

Description

Dining table supplies assembly

Technical Field

The design relates to the field of dining, in particular to a method for combining dining table supplies in the field of dining.

Background

1. The processed dish is dipped with vinegar and soy sauce to make up for the shortage in cooking, especially the taste is better when the favorite sesame oil, pricklyash peel oil, capsicum oil and the like are added into the soy sauce and the vinegar for eating, which is the experience of Chinese nationality in the process of reproduction of thousands of years, so that the two dips of soy sauce and vinegar on dining tables of people in both north and south are indispensable (see 15-1, 15-2, 15-10 in figure 15 and 16-5 in figure 16 for details). The eating habit of southern people, especially coastal people, mainly uses rice is that two high-foot small dishes containing soy sauce and vinegar are placed in the middle of a plurality of dishes, and one chopstick dish is clamped, dipped with soy sauce, then dipped with vinegar for eating, fine tasting, then dipped with vinegar for eating again. The dipping sauce such as vinegar and soy sauce in the high-foot small dish is repeatedly used by a table person together whether in a family or a hotel restaurant. Mixing processed dish with noodles, and adding soy sauce and vinegar; when the dumplings are eaten, a small dish is placed in front of a person, the dumplings are clamped up, the dishes are dipped with soy sauce, vinegar and other dip materials to bite, and the dumplings are chewed slowly, so that people enjoy the dumplings as much as possible. The eating habit of dipping the condiment sauce lasts for thousands of hundred years, becomes the dining culture of Chinese nationalities, and is an important component of the Chinese culture. With the continuous and deep globalization, national countries in the international society attach more and more importance to the culture to maintain national countries, and the catering way of Chinese people is undoubtedly inherited.

However, the tableware used in the conventional dining method is not suitable for social development, and has the following obvious disadvantages: firstly, a chopstick dish is eaten by one person at one time and dips one time, a dish of soy sauce and a dish of vinegar in the center of a dining table are used together and repeatedly by one person, so that the method is unhygienic, and viruses and other infectious germs with extremely strong harm are easily transmitted through shared tableware and repeatedly used dips; secondly, people in the middle and western parts and in the north, mainly flour food, need to take out dishes, pour in and put the dishes when eating dumplings in families, restaurants and restaurants, and the number of people needs to prepare a plurality of sets of soy sauce and vinegar dishes, and need to retrieve and wash one by one after the meal is finished, so that the catering enterprises need to input corresponding labor force, water, detergent and other costs, and the social cost of processing environmental pollution is increased while the water resource supply is born more; thirdly, the remaining dip for each meal is poured into the swill barrel, and especially, the restaurant is always fully poured for the eater as once as possible, so that the number of times that service personnel walk around the catering hall is reduced, more time is saved for taking care of customers to order dishes so as to avoid loss, and as a result, the remaining one third or even one half of dip is always used for entering the swill barrel, so that great waste is caused; and (IV) soy sauce, vinegar, sesame oil, pepper oil, capsicum oil and the like have unique fragrance, the fragrance is extremely volatilized when the soy sauce, the vinegar, the sesame oil, the pepper oil, the capsicum oil and the like are poured into an open dip dish, the concentration of the fragrance is reduced, and the concentration of the dip is reduced when the vegetable juice enters the dip in the dip process, so that the quality of the dip is influenced.

Secondly, the table number of the hotel restaurant is indispensable, otherwise, not only the attendant can make a motion about the direction of the table when delivering dishes, but also a hall manager can timely inform a kitchen isolated from the hall of changes and demands of dining of the hall customer, so that adjustment of the kitchen is difficult, and the customer and the cashier are easy to confuse when checking out, and the conventional table number is standing on the dining table (as shown by 15-1 and 15-2 in fig. 15). Commercial prosperity, frequent personnel traffic and frequent renting make the renting of business places higher and higher, the dining table of middle and small catering enterprises is gradually changed into a rectangular table from the traditional eight-legged table and is reduced as much as possible, dishes on the dining table gradually tend to be small and quantitative in various varieties along with the improvement of living standard on one hand, and napkin and toothpick holder become new members on modern dining tables on the other hand, so that the area of the dining table which is reduced is more tense. Therefore, a great number of hotel restaurants change the traditional vertical table number into a horizontal table number by sticking on the table top (see 15-3, 15-4, 15-6 and 15-11 in the attached drawing 15) in order to widen the service area of the dining table. Over time, the shortcomings of such paper table numbers adhered to the table corners become more and more apparent. The hotel restaurant is provided with no table numbers with 4 and 7, so that the customer is not given the impression that the table number with 5 is actually the table number with 4, the table number 9 is actually the table number 7, the ordering of the table numbers is intentionally disordered, and thus, a far attendant cannot see the table numbers to easily record mistakes, particularly, the table numbers are blocked by the arms of the customer, and wrong dishes are generated in the past; secondly, a dining table of the hotel restaurant needs to receive a plurality of dialed customers a day, the tabletop is naturally washed a plurality of times every day, the paper table number adhered to the tabletop is not tilted at the periphery of a plurality of days, has edges or characters which are incomplete, and is dirty (see 15-3, 15-4;15-11 in the attached figure 15); in order to prevent the periphery of the paper table number from warping, edge cutting and soiling during use, some restaurants are not attractive when a layer of transparent adhesive tape paper is adhered to the paper table number (see 15-6 in figure 15). In order to overcome the disadvantages of paper table numbers, people try to select a table number made of plastic sheets, and as no special glue capable of fusing plastic and wood together exists, the plastic sheet table number falls off and leaves glue scars which are difficult to remove after a few days, even if staff scrubs a dining table and cares wings to prolong the time of the table number on the dining table as much as possible, the numbers on the plastic sheets are difficult to be guaranteed to be complete (see 15-5 in figure 15 of the accompanying drawings). The table number is attached to the wall, the table number is attached to the table edge without the wall (see 15-9;15-10;15-11 in figure 15 of the drawings), the hot pot heater is designed to be a rack and a table foot by a hot pot shop, and the table number is attached to the table foot serving as the rack to form a unique view of a restaurant (see 15-12 in figure 15 of the drawings), because the table number on a dining table of a catering enterprise is absolutely indispensable.

3. The napkin and the toothpick holder become necessary things on modern dining tables, and put some decorations, not only feel comfortable and attractive, but also have a double feeling, and not only put decorations on luxurious hotel dining tables (16-4 in fig. 16), but also put some small decorations on medium-scale hotel dining tables (16-1 and 16-2 in fig. 16), namely put decorations on mini dining tables of mini restaurants with ten dining tables (detailed 16-3 in fig. 16), not to mention dining table put small decorations of ordinary small dining tables (16-5 in fig. 16). Thus, not only the container and table number plate of the dip sauce occupy a certain area, but also the toothpick holder and napkin box occupy larger table top. In addition, the dining table is cleaned one by one, the dining table is cleaned and then is orderly placed one by one, and the trouble of cleaning the tabletop is known by a waiter each time.

Disclosure of Invention

In order to solve the problems, the invention provides a table with dip condiment containers, table numbers, toothpicks, napkin boxes and other necessary articles.

The technical scheme adopted by the invention is as follows: a shell, a fixed disc and a table number frame are arranged. Within the housing are dip holders, napkin boxes, toothpick holders, first and second outlet taps 56, 62, dip flow tubes, and the like; the sensor main part and the battery are arranged in the fixed disc. The fixed disk and the shell are integrated after being fixed, and the shell can be used as an ornament. The following takes a horse in the twelve animals as a housing as an example.

A shelf 6 for placing a dip container is arranged in Ma Tunbu and the horse head respectively; the front leg 71 and the rear leg 72 of the horse are respectively provided with a door, two identical toothpick barrels are respectively arranged in the front leg 71 and the rear leg 72 of the horse, a napkin box is arranged in the middle of the horse Ma Shen, one side is provided with a door 48 which is convenient for placing napkin paper, and the upper parts of the left side and the right side of Ma Shen are respectively provided with a long opening 47a and a long opening 48b which are convenient for withdrawing napkin paper; the dip tank has an outlet tube and a lid, the lid of the dip tank has a recess 16c into which a table 36 is inserted, the table 36 has a sandwich 39 into which a card with an Arabic character is inserted;

the main part of the inductor is placed in the fixed tray bottom 20 c. The sensing zone 66 is arranged below the first outlet tap 56, and a connecting tube connects said first outlet tap 56 with the outlet tube of said sensor body. The upper port of the tee is spliced with the dip tank outlet tube, the middle port is spliced with the second outlet tap 62, and the lower port is spliced with the inductor main part inlet tube. The second liquid outlet tap (62) is provided with a switch. The inductor main part and the battery are arranged in the fixed disc, wherein the battery is pressed on the reverse side of the fixed disc. The electric wire connects the induction area with the inductor main part, when the inductor main part is arranged on the inner cover of the fixed disk 20c and the disk cover 20 is fixed, the switch on the inductor main part is just clamped on the opening 20d of the fixed disk cover, the switch with the indicator lamp is turned on, and the lamp is turned on and turned off to indicate to be turned off.

The shell and the inductor main part are integrated through the fixed disc. The semicircular dish 53 is arranged outside the fixed disc, the outer diameter of the semicircular dish is 2-3 centimeters larger than that of the fixed disc, the semicircular dish 53 is provided with a hook sleeve 53a, and the hook sleeve 53a is sleeved at the outer lower part of the shell.

When in use, the dishes are automatically sprayed out as long as the dishes extend under the first liquid outlet tap 56, the dishes leave the first liquid outlet tap 56, the spray head is automatically closed, and the dipping is stopped flowing out. In order to meet the requirement of large amount of soy sauce and vinegar at one time, such as edible noodles or vermicelli soup, the faucet 62 can be opened, and the required soy sauce or vinegar directly and quickly flows down, so that the use is convenient and is also called.

Other technical problems, other technical features included in the technical scheme and advantages brought by the technical features, which can be solved by the dining table product combination, are further described in detail in the detailed implementation with reference to the accompanying drawings.

Drawings

FIG. 1 is a perspective view of the dining table assembly of the present invention;

2-1 in FIG. 2 is a front view of the dining table assembly of the present invention, and 2-2 is a rear view;

FIG. 3 is a perspective view of a dip tank with a conventional lid in the dining table assembly of the present invention;

FIG. 4 is a perspective view of a dip tank of the table top assembly of the present invention with a tank cover inserted into the table top rack;

FIG. 5 is an exploded view of the combination of the dining table assembly of the present invention, showing the combination of Ma Zuobian and the racks 6b and 6e on the right side of the horse with dip holders;

FIG. 6 is a schematic illustration of the three-way upper port of the combination of the present invention plugged into dip tank outlet pipes 13, 19, the three-way middle port plugged into tap 62, the three-way lower port plugged into sensor inlet pipe, and the connecting pipe plugged into tap 56 and down into sensor main outlet pipe;

FIG. 7 is an exploded view of the table top assembly holding pan cover of the present invention;

FIG. 8 is a schematic exploded view of the table supplies combination sensor master of the present invention placed on the bottom of a fixed tray;

FIG. 9 is a schematic view of the doors of the toothpicks cartridge and napkin cartridge of the present invention;

FIG. 10 is a frame anatomy of a placement door;

FIG. 11 is a dip tank lid for a table number rack of the dining table supplies combination of the present invention;

FIG. 12 is an exploded view of a table top rack for inserting cards in the table top assembly of the present invention;

FIG. 13 is a top view of a table top assembly of the present invention as a household lid;

fig. 14 is a top view of a semicircular cleaning dish with a hook sleeve according to the present invention;

15-1 and 15-2 in FIG. 15 are vertical table number plate and dip tank on a conventional dining table; 15-3, 15-4 and 15-5 are the table numbers attached to the table top; 15-6, sticking transparent adhesive tape paper on the table number of the table top for preventing curling and dirt; 15-7 and 15-8 are that the table number is attached below the table edge; 15-9, 15-10 and 15-11 are that the table number is attached to the wall, and the dining table without wall can only be attached to the dining table side and the lower side of the dining table; 15-12 wall-free stickable, the table number is stuck on the table leg in order to make the table number look neither dirty nor curled and incomplete;

16-1, 16-2, 16-4 in FIG. 16 are the furnishings of a beautifying dining table for a medium hotel; 16-3 is the furnishing of the beautified dining table of the mini restaurant, and 16-5 is the furnishing of the beautified dining table of the common restaurant.

Detailed Description

In order to further understand the concept of the present invention, the technical problems to be solved, the technical features constituting the technical solutions and the technical effects brought about, a detailed description of the present design will be given below with reference to the accompanying drawings. It should be noted here that these embodiments are illustrative, are used to aid in understanding the present design, and do not constitute a limitation of the present design.

The specific implementation method comprises the following steps:

the first step: the left half of the horse is formed by one-time injection molding of the half parts of the whole left front leg and the whole left rear leg (namely 2-1 in the figure 2), the right half of the horse is formed by one-time injection molding of the half parts of the whole right rear leg and the whole right front leg (namely 2-2 in the figure 2), and the outer half parts of the Ma Zuo rear legs and the outer half parts of the right front legs of the horse are respectively formed by one-time injection molding. The dip tank outlet tube 13 of fig. 4 is aligned with the through hole 6c of the tank holder on the horse head of fig. 2-1, the dip tank outlet tube 19 of fig. 3 is aligned with the through hole 6c of the tank holder on the horse hip of fig. 2-1, and two dip tanks are put on the tank holder to expose a section of the tank 13a and 19a so that the upper opening of the tee joint can exceed 19a and 13a after being spliced (see fig. 6 in detail), thereby achieving the aim of high sealing.

And a second step of: the inductor main part and the induction zone are installed. After the batteries are placed on the back surface of the bottom of the fixed plate, the door 20g is fixed by two screws so as to avoid the batteries C and D from being carelessly knocked down during use; the inductor main parts 20a and 20B are respectively arranged in the fixed disk of fig. 8, and the switches A and B are just positioned in the groove openings after the arrangement. The sensing areas of two identical sensors, i.e., the ultrasonic emission and receiving integrated devices 66, are respectively disposed under the first outlet tap 56 (as shown in fig. 1).

And a third step of: the tap is installed and connected to the sensor. The upper ports of the tee joint 54 and the tee joint 54a are respectively inserted into the dip container port pipes 13 and 19, and the upper ports of the tee joint are inserted into the dip container port pipes and then exceed 13a and 19a; the middle openings of the tee joint 54 and the tee joint 54a are respectively spliced with two identical second liquid outlet taps 62, the spliced pipes exceed 62c, and after the spliced pipes are spliced, the two identical second liquid outlet taps 62 are embedded into grooves of 62a on the horse head and 62b on the horse buttocks; the lower openings of the tee joints 54 and 54a respectively penetrate through the covers 23a and 28a of the fixed disc and are respectively spliced with the inlet pipes 23 and 28 of the main sensor part, and the spliced pipes also exceed the protruding parts of 23c and 28 c; the rear parts of two identical first liquid outlet taps 56 are respectively embedded into grooves 6a at the bottoms of the container frames of the horse heads and Ma Tunbu and the horse tails (see fig. 5). One end of the connecting pipe 55 is spliced with a first liquid outlet tap 56 on the horse head, and the other end of the connecting pipe 55 is spliced with the sensor outlet pipe 22 through the fixed disc cover 22 a; one end of the connecting tube 55a is inserted into the first outlet tap 56 of Ma Tunbu, the other end of the connecting tube 55a is inserted into the sensor outlet tube 26 through the fixing plate cover 26a, and the inserted tube also exceeds the protruding portions of 22c and 26c (see fig. 6;7;8 for details). One end of the wire is connected to the horse head sensing area 66a, the other end of the wire is connected to the sensor main part 20e through the wire 23a, the other end of the wire is connected to the horse hip sensing area 66a, and the other end of the wire is connected to the sensor main part 20f through the wire 28 a.

Fourth step: and (5) synthesizing. After the inductor is arranged on the inner cover of the fixed disc bottom and the fixed disc cover is covered on the fixed disc bottom, the switches A and B on the inductor main part are exactly on the same plane with the cover; after the half of the enclosure of fig. 2-2 has been brought together with the half of fig. 2-1, the other side 6e of the dip tank holder is placed to hold the entire tank 18 and 11 together with 6b and the rear portions of two identical taps 56 are just held in the recesses 6a in the bottom of the tank holder on the horse's head and hip, respectively. A screw with one eye like a horse is threaded through 51a and then tightened into both eyes of the horse by a nut in the shape of the horse eye, and another screw with a color matching Ma Shen is threaded through 52a from 52 of the horse hip and then tightened by the nut. Four screws are used to pass through the four feet 21a, 21b, 21c, 21d of the horse, through the fixed disc covers 20 2a, 2b, 2c, 2d, through the fixed disc bottoms 20c in which the inductor main parts are placed, and then through the nuts.

Fifth step: the right front leg half and Ma Zuo rear leg half of the horse are installed, and the door of the toothpick holder and the door of the Ma Shen napkin box are installed. The half parts of the right front leg and the half parts of the Ma Zuo rear leg of the horse are respectively matched with the matched horse parts and then fixed by screws. The steel plate is screwed by a screw through the steel plates 1a, 1b, 1c, 1d, 1e, 1f, 1g and 1h respectively and then screwed by a nut. The door with the toothpick holder arranged on the front right leg and the rear left leg of the horse is the same as the door with the napkin paper box arranged on the horse body in installation method, namely, the door edge 47c of the napkin paper box arranged on the horse body is pinched by hands, then the door shafts 47a and 47b are respectively aligned with the openings 12a and 12b of fig. 10, slide down to the inside, then lifted to the positions 12c and 12d, and put down, the door edge 47c is exactly clamped on the edges of 12e to 12f, so that the door can only be opened outwards and cannot be pushed inwards. The door of the horse body is provided with two openings 48a and 48b on two sides of the back of the horse for smoothly withdrawing napkin. Finally, screws with several buttocks images Ma Rutou are passed through 41 and 42, 43 and 44, 45 and 46 respectively and then tightened with nuts like Ma Rutou.

Sixth step: and installing a cover and a table number frame. The cap 18a of the container of fig. 3 is a conventional threaded cap. The table of fig. 1 is obtained by screwing the cover 16b of fig. 11 onto the container of fig. 4, inserting the table frame 37 into the recess 16c of the cover, and placing the card with the arabic numerals in the recess 39 of the table frame. In home use, the table 36 is removed and the cap 16a of fig. 13 is inserted into the recess 16 c.

Material and fitting structure: the ultrasonic sensor made of optical fiber materials with small constitution and high sensitivity can be selected as the sensor, and the infrared sensor can be selected as the sensor. Secondly, the container, the tee joint, the connecting pipe and the like are directly contacted with food to select plastic PCTG harmless to human bodies, and the connecting pipe and the tee joint are made of slightly elastic plastic; the shell, the fixed disc, the table number frame and the like are made of plastic PVC which is not directly contacted with food and does not harm human body and has low price; stainless steel is used for the inlet and outlet pipes of the tap and the inductor. All the connectors have a ring of projections on the upper part, such as the container connectors 13 and 19 having connectors 13a and 19a (see fig. 3, 4 and 6 of the drawings), a first outlet tap 56 and a second outlet tap 62; the sensor dip inlet tubes 23 and 28 and the sensor dip outlet tubes 22 and 26 each have a loop of projections 23c,28c,22c,26c (see FIG. 6). Whether manual or machine plugging is adopted, the plug-in port of the plastic connecting pipe to be plugged and the plug-in port of the tee joint are placed in a box with the bottom temperature of not lower than 350 ℃ in advance on a production line. The application realizes high sealing by utilizing the characteristics of micro elasticity and thermal expansion and contraction of plastics through splicing. If gardeners water flowers, plants and trees, the water pipe ports are heated by the lighter and then inserted into the tap, and then the tap is opened to water the flowers, plants and trees, namely, the self-sealing is realized by utilizing the characteristic of thermal expansion and cold contraction of the plastic pipe. It is also common and most familiar to use writing instruments, in which the writing element in a ball-point pen or fountain pen is made of a nib and a shaft containing ink, and the nib and the writing element shaft are thus pressed and sealed.

Special attention is paid to: for easy insertion, the openings of the inserted openings such as the outlet pipes 13 and 19 of the container and the inlet and outlet pipes of the tap and sensor main part are provided with slightly longer chamfers, so that the outer diameters of the openings are slightly smaller than the inner diameters of the connecting pipes.

The working principle of the inductor is as follows: the food that will need carry the flavor stretches into under soy sauce or the vinegar tap just gets into the ultrasonic sensing area, ultrasonic wave that ultrasonic reflection pipe in the ultrasonic emission receiving integrated device sent can be sheltered from by the food that stretches into, thereby make ultrasonic wave reflection to ultrasonic reception pipe, signal transmission after the circuit processing in the integrated circuit gives pulse solenoid valve, after the solenoid valve received the signal, the instruction according to the signal gives opens the case and controls soy sauce or vinegar volume of flowing out, food that the user left ultrasonic sensing area scope, the ultrasonic wave just has not the reflector, the solenoid valve does not receive the signal, the case of solenoid valve can reset through inside spring, soy sauce or vinegar just stops flowing out, 3 seconds timeout stop function has avoided causing soy sauce or vinegar extravagant in sensing area for a long time because of the foreign matter.

The working process comprises the following steps: before use, the lids of the two containers are unscrewed, and dips such as soy sauce, vinegar and the like are poured into the containers 11 and 18 respectively, and then the lids are covered; the handle 47d of the door of the horse front leg is pinched to open the cover, a toothpick holder is arranged in the toothpick holder 71, toothpicks are fully filled in the toothpick holder, the cover is put down, and the method for putting the toothpicks in the horse rear leg 72 is the same as that of the front leg 71; the Ma Rutou screw cap of Ma Shen is unscrewed in sequence, then the cap of the horse body is opened by pinching 47d, the single Zhang She napkin paper is put into the box, the first napkin paper on two sides is exposed by about one centimeter and is conveniently pulled out of the paper extraction ports 48a and 48b, and then the cap is covered to screw the nipple cap; the two semicircular dishes 53 are respectively hung on the two front feet 58 and the two rear feet 58 of the horse, and a piece of water absorbing paper is placed in the semicircular dishes 53 to prevent scattered soy sauce or vinegar from being scattered outside food to pollute the table top, and the dirty napkin paper is collected when the dining table is cleaned. In use, the switch A or B of the sensor is pressed down or both A and B are pressed down, respectively, and the lamp is lighted to indicate that the switch is on. The food to be flavored is stretched under the soy sauce or vinegar faucet, the soy sauce or vinegar is automatically sprayed, the food leaves the faucet to stop spraying the soy sauce or the vinegar, and the user can stretch less or stretch more times according to the respective tastes, so that the purpose of flavor enhancement is achieved. If the product is used for a long time, pressing A or B or pressing both A and B lights does not illuminate or dip, indicating that the battery is replaced. At the moment, the shell is lifted up, a screw is removed from the bottom of the fixed disc to pinch a small knob 20g on the door for 20h, the door is removed, the battery C or D to be replaced is taken out, and a new battery is installed, so that the door 20g is installed. Soy sauce and vinegar are sprayed out in the flowing state, although modern production is more scientific and sediment less than traditional production of soy sauce and vinegar, sediment is unavoidable in a container when the container is loaded for half a year, when more sediment is found in the container, A and B are closed, sterilized chopsticks are stirred in the container, then a switch on the second liquid outlet tap 62 is opened, soy sauce or vinegar in the container flows into a bowl, then the switch of the second liquid outlet tap 62 is closed, fresh water is poured into the bowl to wash the bowl, and then the switch on the second liquid outlet tap 62 is opened until clear water flows out of the second liquid outlet tap 62.

The technical effects are that: compared with the prior art that a southern person eats a dish and dips a dip in the shared dip tableware, the dip tableware is shared, and because the dip is sprayed on the dishes of all people and is not immersed in the shared dip dish, the infection of infectious germs through the shared dip tableware is prevented;

compared with the prior art that dip condiment is poured out every meal and added in the middle of the meal, the design can be used for a long time after being filled in the container once, and the trouble of adding in the middle of the meal is reduced. Compared with the prior art, no matter the household, hotel and restaurant eat dumplings, the dishes are taken out, poured in and put out, so that the number of people can prepare the number of dishes, and the dishes can be recovered one by one and cleaned one by one after the meal is finished; in terms of hotel restaurants, staff can clean dipping cylinders, dishes, table plates, napkin boxes, toothpick holders and the like on the dining tables every day and when each customer is replaced to clean the dining tables, the dipping cylinders, the dishes, the table plates, the napkin boxes, the toothpick holders and the like are moved one by one to be scrubbed, and the scrubbed dip boxes are put one by one in order;

compared with the prior art that dip in the dish is wasted due to incomplete pouring, the dip tableware shared by the design is used, the dip depends on the number of times that a user stretches under the tap, and the dip waste is reduced; the investment of corresponding labor force, water, detergents and the like is reduced for catering enterprises, and the treatment cost for environmental pollution is reduced while the water resource supply is reduced for society. For a larger dip, such as for noodles, the user can turn on the second outlet tap 62 of the horse neck or horse buttocks, so that the flow rate is large, the flow speed is high, the waiting time is reduced, and the use is very convenient.

Compared with the prior art that the condiment sauce with fragrance is poured into a dish for dipping and eating, the fragrance of the condiment sauce is very easy to volatilize, and the fragrance and concentration of the condiment sauce are reduced when the vegetable juice enters the condiment sauce, so that the quality of the condiment sauce is affected;

compared with the prior art that the table number rack, the dip dish, the jar, the napkin box and the toothpick holder are single in purpose and occupy the dining table respectively, the dip jar and the dip dish are integrated into a whole and placed in the shell, the space is fully utilized, the table number rack with Arabic numerals is inserted into the container cover with the grooves to form the table number plate necessary for a hotel restaurant, the table number rack is detached when the table number rack is used in a household, the cover cap is inserted into the groove of the cover, and other tools on the dining table are scientifically arranged in the shell, so that the area of the dining table is widened. In addition, the shell can also be used as an ornament, and is multipurpose.

Economic benefit: the dishes for placing soy sauce and vinegar on dining tables in the market are 1-2 yuan in batches, and 10-12 people on each table are prepared with at least 20 dishes, namely about 30 yuan. The currently internationally best material for food is PCTG, about 60 yuan per kilogram, polyvinyl chloride PVC about 11 yuan per kilogram. About 200 g of PCTG is needed for each dipping container, the tee joint and the connecting pipe, about 350 g of PVC is needed for each dipping container, and the batch price of the sensor is about 20 yuan. The cost of the whole material of the product is not more than 50 yuan. "health" is the requirement of time development, saves cost and improves profit, and catering enterprises follow the steps of time, catering enterprises cater to multiple goals of consumer psychology and cost saving pursuing profit, and each dining table is only put into 300 yuan, and is quite cost-effective. Thus, the profit margin is larger. The Chinese family has 4.3 hundred million dining tables, and the Chinese national statistical bureau publishes data to show: the national catering enterprises 149435, wherein the annual main business income of the lodging catering industry is 45508 for more than 200 ten thousand yuan, the main business income is 24892 (excluding fast food restaurants) for the enterprises with dinner service of more than 200 ten thousand yuan, and the market prospect is very broad once the product is put into production.

In addition, according to the product of the design used by each catering enterprise, 1 kg of grains are saved every year on average, and each household uses the product to save 0.02 kg of grains every year, 334+158=492 ten thousand kg of grains can be saved every year.

In summary, once implemented, the dining table product assembly of the design not only enables enterprises producing the product to obtain precious economic benefits, but also saves labor cost for catering enterprises and saves precious grain and water resources for society.

Besides the above-mentioned shell is a synthetic horse ornament, the shell can be designed into a series of twelve animals with Chinese cultural elements or natural landscapes with tourist areas, etc., and the cover with grooves can be omitted, and the grooves can be directly arranged on the head of the horse, and the table frame can be directly used as the cover, and the dip is poured into the grooves. In summary, the present design is not limited to the described embodiments, and it will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present design.

Along with the development of the whole economy, the culture level and the living level of people are generally improved, new requirements on sanitation are brought forward as the trend of time development, on the other hand, the food safety is brought forward to the agenda for improving the physique of the whole people, and the national sanitary requirements on catering enterprises are also more and more strict, so that the product has good social benefit and market prospect once implemented, and has important practical significance.

Claims

1. The utility model provides a dining table articles for use assembly which characterized in that: the dipping machine comprises a shell, a dipping container, an inductor, a fixed disc, a first liquid outlet tap (56) and a second liquid outlet tap (62);

the shell can be used as an ornament, two ends of the upper part in the shell are provided with shelves for placing the dipping containers, the lower part of the shell is provided with a door, the toothpick holder is placed in the lower part of the shell, the middle of the shell is provided with a napkin box, the upper part in the middle of the shell is provided with a long opening, and napkin can be pulled out from the long opening in the upper part in the middle of the shell;

the dipping container is provided with an outlet pipe and a cover, one table number frame can be inserted into the cover of the dipping container, and a card with Arabic numerals can be inserted into the table number frame;

the main part and the battery of the inductor are arranged in the bottom of the fixed disc; the induction area (66) of the inductor is arranged below the first liquid outlet tap (56), and the first liquid outlet tap (56) is connected with an outlet pipe of the inductor main part through a connecting pipe (55); the upper port of the tee joint is spliced with the outlet pipe of the condiment sauce container, the middle port of the tee joint is spliced with the second liquid outlet tap 62, the lower port of the tee joint is spliced with the inlet pipe of the inductor main part, and the second liquid outlet tap (62) is provided with a switch;

the electric wire connects the main inductor part with the induction area, the switch is provided with an indicator lamp, the lamp is turned on immediately, and the lamp is turned off to indicate to turn off;

the shell and the inductor main part are integrated through the fixed disc; the semicircular dish is arranged outside the fixed disc, the outer diameter of the semicircular dish is 2-3 centimeters larger than that of the fixed disc, the semicircular dish is provided with a hook sleeve, and the hook sleeve is sleeved at the outer lower part of the shell.