EP1036530A1 - Verfahren und vorrichtung zur bereitstellung von lebensmitteln auf einem drehtisch - Google Patents

Verfahren und vorrichtung zur bereitstellung von lebensmitteln auf einem drehtisch Download PDF

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Publication number
EP1036530A1
EP1036530A1 EP98947829A EP98947829A EP1036530A1 EP 1036530 A1 EP1036530 A1 EP 1036530A1 EP 98947829 A EP98947829 A EP 98947829A EP 98947829 A EP98947829 A EP 98947829A EP 1036530 A1 EP1036530 A1 EP 1036530A1
Authority
EP
European Patent Office
Prior art keywords
merchandise
servable
conveyer
items
chain conveyer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP98947829A
Other languages
English (en)
French (fr)
Other versions
EP1036530A4 (de
Inventor
Nobuo Tokuno
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nippon Crescent Co Ltd
Original Assignee
Nippon Crescent Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP34721897A external-priority patent/JPH11155719A/ja
Priority claimed from JP34721997A external-priority patent/JPH11155715A/ja
Priority claimed from JP2393798A external-priority patent/JPH11206465A/ja
Priority claimed from JP6774798A external-priority patent/JPH11244120A/ja
Priority claimed from JP06774998A external-priority patent/JP3369955B2/ja
Priority claimed from JP6774898A external-priority patent/JPH11244121A/ja
Priority claimed from JP10377198A external-priority patent/JP3177596B2/ja
Priority claimed from JP16016298A external-priority patent/JP3288009B2/ja
Priority claimed from JP17682498A external-priority patent/JP3288011B2/ja
Priority claimed from JP21069498A external-priority patent/JP3288014B2/ja
Priority claimed from JP22141098A external-priority patent/JP3369971B2/ja
Application filed by Nippon Crescent Co Ltd filed Critical Nippon Crescent Co Ltd
Publication of EP1036530A1 publication Critical patent/EP1036530A1/de
Publication of EP1036530A4 publication Critical patent/EP1036530A4/de
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • A47F1/00—Racks for dispensing merchandise; Containers for dispensing merchandise
    • A47F1/04—Racks or containers with arrangements for dispensing articles, e.g. by means of gravity or springs
    • A47F1/06—Racks or containers with arrangements for dispensing articles, e.g. by means of gravity or springs dispensing from top
    • A47F1/065—Racks or containers with arrangements for dispensing articles, e.g. by means of gravity or springs dispensing from top for nested articles, e.g. cups, cones
    • 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 present invention relates to methods of and apparatus for offering servable merchandise items, e. g., "sushi" items (vinegared rice with fish and vegetables in the form of rolls, slices, oval-shaped and others), in a rotary catering table system having a crescent chain conveyer disposed in a top area of a base stand for conveying such servable merchandise items round along a looped path of conveyance, the system also possibly having a heater disposed at a suitable site in or on the crescent chain conveyer and connected to a power supply.
  • servable merchandise items e. g., "sushi" items (vinegared rice with fish and vegetables in the form of rolls, slices, oval-shaped and others)
  • a rotary catering table system having a crescent chain conveyer disposed in a top area of a base stand for conveying such servable merchandise items round along a looped path of conveyance, the system also possibly having a heater disposed at a suitable site in or on the crescent chain conveyer
  • the crescent chain conveyer that has ceased conveying may then in a state in which it was installed be found inconveniently to be an eyesore or obstacle to guests in choosing or a service worker in service with one or more guests. This has become a problem.
  • the former of those earlier applications discloses an arrangement in which an unloaded plate conveying apparatus is provided in a food item preparing area and in a direct communication with a crescent chain conveyer at an outer peripheral area of a rotary catering table system.
  • a hand-pressed/shaped sushi making machine is disposed orthogonal to the unloaded plate conveying apparatus, and a sushi conveying apparatus is provided between the two.
  • a sensor is provided for sensing absence of a merchandise food item at a position on the crescent chain conveyer that is somewhat behind the direct communication area of the unloaded plate conveying apparatus in a conveying direction of the crescent chain conveyer, and is operatively connected to the unloaded plate conveying apparatus and the sushi conveying apparatus.
  • an unloaded plate conveying apparatus is provided in a food item preparing area and in a direct communication with a crescent chain conveyer at an outer peripheral area of a rotary catering table system.
  • a sensor is provided for sensing absence of a merchandise food item at a position on the crescent chain conveyer that is somewhat behind the direct communication area of the unloaded plate conveying apparatus in a conveying direction of the crescent chain conveyer, and is operatively connected to the unloaded plate conveying apparatus.
  • merchandise food item plates can be loaded onto the crescent chain conveyer without difficulty if loaded each at a time. But, should several of them be loaded at a time, a service worker or attendant must have disposed those closely in advance. Such a requirement as being bothersome to meet has become a problem, too.
  • a heated warming iron plate is fitted on a preselected plate (crescent shaped) of a crescent chain conveyer and prepared servable merchandise items that need to be kept warm are offered as loaded direct on such conveyer plates.
  • This arrangement permits such servable merchandise items as a bottle of coffer or tea to be so served but, if applied to a "yakimono" dish (broiled or fried food) such as “gyoza” (fried dumpling stuffed with minced pork) or a “mushimono” dish (steamed food) such as "shumai” [shao-mai] (steamed dumpling stuffed with minced pork), has been found unsuitable for use to offer, because there is no choice but to serve such a food item accepted receptacle as loaded direct on the heated warming iron plate, and then the receptacle direct in contact with the heated warming iron plate is becoming so hot that it cannot be held by hand.
  • This limitation of food items servable has become a problem.
  • receptacles are mainly made of a plastic or ceramic wares and after use must be washed. They may often be re-served as they remain insufficiently washed, causing a problem of insanitation.
  • the restaurant provides a receptacle storing tea-bags for green tea, oolong [oulong] tea and so forth, and a cup filler, a valve operated hot water feed mechanism.
  • a guest takes a tea-bag from the tea-bag receptacle and puts it into a teacup. Then, he or she pushes with the teacup the valve of the hot water feed mechanism to receive an amount of hot water into the teacup through the hot water feeding inlet of the feed mechanism. In this way, guests have been allowed to take tea or like beverage as they want with no charge.
  • the hot water feed mechanism in which pushing the valve body causes hot water automatically to come out at any time and may invite a preschool child accidentally to push the valve and may get scalded in hand.
  • the use of such a mechanism and practice has become a problem, too.
  • the method of merchandising includes offering different sushi items as different servable merchandise items upon placing them on plates that are respectively differentiated in color or pattern.
  • a charge to a given individual or party guest for merchandise sushi items eaten is calculated by a service worker checking plates piled up on a portion of the counter in front of the guest as regards their types (colors and/or patterns) for sushi items consumed and their respective numbers.
  • a bill for the charge is submitted to the guest who pays it at the cashier where amounts paid by guests are aggregated to manage sales or merchandising of the restaurant or cookhouse.
  • restaurants or cookhouses having a rotary catering table system of this type installed adopts a form of business that allows guests seated around the rotary catering table system to pick out merchandise food item plates furnished onto, and conveyed round and arriving on, a single crescent chain conveyer or two such conveyers tiered up and down and to receive them on the counter. The plates or dishes consumed are later paid for at the cashier as mentioned above.
  • the present invention is aimed to provide a method of and an apparatus for offering servable merchandise items in a rotary catering table system, that is, what:
  • the present invention resides in a rotary catering table system having a crescent chain conveyer for conveying servable merchandise items around a loop wherein the invention is characterized:
  • FIGs. 1 to 4 there is shown an apparatus for offering servable merchandise items in a rotary catering table system in accordance with the present invention, the apparatus relating to claims 1 and 16 and being constructed as described below.
  • the rotary catering table system for the purposes of the present invention makes use of a crescent chain conveyer 18 disposed in a top area of a base stand 12 for conveying round along a loop, merchandise food item plates 16 on which servable merchandise food items 14 such as pieces of sushi or sushi items are placed.
  • the crescent chain conveyer 18 is made of a large number of crescent shaped conveyer unit plates 20 for loading and offering thereon the merchandise food item plates 16 on which the merchandise food items 14 are placed.
  • the apparatus is designed to offer a greater number of merchandise food items 14 at a time and includes a merchandise item offering unit 22 that comprises a frame 24 and a plurality of merchandise item loaded plate accepting portions 26 established in a like plurality of tiers in the frame 24, respectively
  • the frame 24 is a rectangular frame
  • the merchandise food item loaded plate accepting portions 26 are three rings with a diameter that is larger than a root diameter of the merchandise food item loadable plates 16 and smaller than their outer diameter.
  • the merchandise food item offering unit 22 with its construction described above is simple in structure and light in weight, and provides a good handleability.
  • the merchandise food item offering unit 22 also has a weight 28 attached to its lower end.
  • the weight 28 is provided to allow the merchandise item offering unit 22 to be conveyed with a lowered center of gravity and thus with an enhanced stability on the looped path of conveyance.
  • a drive mechanism for the crescent chain conveyer 18 as shown in Fig. 4 includes a driving sprocket 30 provided at one side corner of the crescent chain conveyer 18 as having its drive shaft 32 coupled via a reduction gear 34 and a driving chain 36 to a motor 38.
  • driving the motor 38 causes the driving shaft 32 to be driven via the driving chain 36 and the reduction gear 34, and in turn the crescent chain conveyer 18 to be driven to move along its looped path of conveyance.
  • the merchandise food item offering unit 22 further includes a hand hold or grip portion 40 which is provided to facilitate its handleability by making it portable and permitting it to be carried before and when it is placed on the crescent chain 18.
  • the hand hold or grip portion 40 also allows a guest who made a choice for merchandise food items to take from the moving crescent chain conveyer 18 the merchandise food item offering unit 22 as a whole in which they are placed, onto an area of a counter 42 in its front.
  • the merchandise food item loadable plates 16 loaded with merchandise food items 14, sushi items are first placed on the plate accepting portions 26, respectively.
  • the merchandise food items 14 loaded, as placed on their respective plates 16, onto their respective plate accepting portions 26 in the offering unit 22 may be of either an identical type or different sorts.
  • loading the offering unit 22 with a group of merchandise food items 14 of different kinds permits a guest who likes those food items 14 as a whole to take the offering unit 22 itself onto the counter 42 and then to eat them.
  • the guest can conveniently hold the hand grip 40, lift up the offering unit 22 from the crescent plate 20, and take it onto the counter 42.
  • the merchandise food item offering unit 22 has an ability to arrange and display servable merchandise food items in tiers which permits a greater number of them to be offered at a time in a given rotary conveyer path (single crescent chain conveyer 18) than by the conventional arrangement in which such food items are simply offered on a single and common plane. And, in effect it is capable of uniquely offering servable merchandise food items so large in number essentially equivalent as could be offered by a rotary catering table system provided with a plurality of looped conveyance paths which are arranged in tiers.
  • a number of the offering unit 22 conveyed around whilst each individually carrying merchandise food items in tiers permits a guest without the need to look over right and left extending on a single plane to make a choice from a group of items on each individual offering unit 22 arriving to pass by in front of the guest.
  • making a choice by a guest is very much facilitated.
  • the merchandise food item offering unit 22 is shown as having the frame 24 that is rectangular in form and the merchandise food item loaded plate accepting portions 26 each in the form of a ring, the frame 24 and the portions 26 may each be freely altered in form as are deemed fit.
  • the merchandise food item loaded plate accepting portions 26 are not limited to three in number, and providing them in a plurality suffices to achieve the effects described above.
  • the weight 28 for the merchandise food item offering unit 22 may be dispensed with.
  • the merchandise food item offering unit 22 can still be conveyed around then with stability by virtue of a mating arrangement for coupling its lower part to a crescent plate 20 of the rotary chain conveyer 18, e. g., by a matable recess 41 and a mating projection 43 provided for the offering unit 22 and the crescent plate 20, respectively (as indicated by two dot chain lines in Figs. 1 and 2).
  • the merchandise food item offering unit is suitable to accept a low temperature or cold insulating container loaded with a merchandise food item kept cool, possibly along with a cold storage material.
  • a container can be placed on a merchandise food item loaded plate accepting portion 26, and to this end it is desirable to provide the latter thereunder with a waterdrop receiver for preventing unrestricted fall of water droplets from a condensed surface of the cold receptacle.
  • FIGs. 5 to 8 there is shown an apparatus for offering servable merchandise items in a rotary catering table system in accordance with the present invention, the apparatus relating to claims 2 and 17 and being constructed as described below.
  • the rotary catering table system in this form of embodiment of the present invention as in its preceding form of embodiment makes use of the crescent chain conveyer 18 disposed in a top area of the base stand 12, along the outer peripheral side of which the counter 42 is provided.
  • the crescent chain conveyer 18 is here configured to provide a looped path of conveyance 44 that comprises a first path of conveyance 46 in which the crescent chain 18 is movable rectilinearly from one side to the other side of the base stand 12, and a second path of conveyance 48 which is disposed above the first path of conveyance 46 parallel thereto and in which the crescent chain 18 is movable rectilinearly from the other side to the one side of the base stand 12 and a pair of third paths of conveyance 50 that connect the downstream end of the first path conveyance 46 to the upstream end of the second path of conveyance 48, and the downstream end of the second path of conveyance 48 to the upstream end of the first path of conveyance 46, respectively, each of the third path of conveyance 50 having portions of inclination intermediate between the first and second paths of conveyance 46 and 48.
  • first and second paths of conveyance 46 and 48 are the same in length.
  • Each of the third paths of conveyance begins with the downstream end of the first or second path of conveyance 46 or 48 and ends with the upstream end of the second or first path of conveyance 48 or 46. Specifically, as shown in Figs.
  • the third paths of conveyance 50 have each a rectilinear portion 52 that extends horizontally perpendicular to the first path of conveyance 46, a portion of inclination 54 that is inclined upwards from the rectilinear portion 52, a horizontal portion that extends horizontally from the portion of inclination 54, a turning or second horizontal portion 58 that lies outside of the first horizontal portion 56 and extends parallel thereto, a second portion of inclination 60 that is inclined upwards from the turning or second horizontal portion, and a second rectilinear portion 62 that extends horizontally from the second portion of inclination 60.
  • a merchandise food item loadable plate 16 loaded with a merchandise food item 14 can be conveyed by the crescent chain conveyer 18 moving on the first path of conveyance 46 from the left hand side to the right hand side of the base stand 12 (as shown in Fig. 5 and indicated by the arrow C), on one of the third paths of conveyance 50 from down to up, on the second path of conveyance 48 from the right hand side to the left hand side of the base stand 12 (as shown in Fig. 5 and indicated by the arrow D), on the other third path of conveyance 50 from up to down, and again onto the first path of conveyance 46, thus completing one circulation or rotary catering cycle.
  • the base stand 12 which carries the crescent chain conveyer 18, providing therefor the looped path of conveyance 44 is designed to be liftable or movable up and down.
  • means for lifting or moving up and down the base stand 12 comprises a pair of hydraulic jacks 64 which are arranged so as to support the base stand 12 at its opposite sides (and thus below the third paths of conveyance 50), respectively.
  • Fig. 8 shows a merchandise food item setting board 66 for selective use when the crescent chain conveyer 18 is set to cease conveyance.
  • the merchandise food item setting board 66 has its width corresponding to that of the second path of conveyance 48 and is inclined downwards towards the counter 42 from one side of the crescent chain conveyer 18 so that merchandise food items 14 placed thereon may be viewed easily by guests.
  • a hydraulic unit 68 for controlling hydraulic pressure applied to the hydraulic jacks 64.
  • Plates 16 loaded thereon with merchandise food items 14 are supplied one by one onto the moving crescent chain conveyer 18 from a given supply site of the rotary path of conveyance 44.
  • the merchandise food item loaded plates 16 and hence the merchandise food items 14 as furnished two-dimensionally or in tiers can be offered greater in number to a guest at a time than by the conventional arrangement in which such plates 16 (merchandise food items 14) are supplied one by one on a single plane or in a single tire, and carried one-dimensionally.
  • the third paths of conveyance 50 be covered with such as outer walls so that they may not come in guests' sight.
  • the crescent chain conveyer 18 is set to cease conveyance, the second path of conveyance 48 in the upper tier of the looped path of conveyance 44 is lowered to a level of the first path of conveyance 46 in the lower tier. Then, the merchandise food item setting board 66 is fitted to the second path of conveyance 48. Merchandise food items 14 may then be placed directly on the board 66 and thereby offered and served.
  • the first path of conveyance 46 not in stored use is housed below the level of the counter 42, and is concealed together with the third paths of conveyance 50, it may not be an eyesore to a guest making a choice of merchant food items or to a service worker or cook in service for a guest.
  • housing or storing the first path of conveyance 46 below the level of the counter 42 and concealing it as well as the third paths of conveyance 50 may keep a guest unknown of the rotary catering table system.
  • the shop then becomes a traditional, exclusive sushi restaurant to a guest in which a cook on receipt of a guest's order prepares a sushi and serves it on the merchandise food item setting board 66.
  • first and second paths of conveyance 48 and 48 that constitute the display parts of the looped path of conveyance 44 are shown and described as rectilinear, they may be of a curved, undulating, rectangular or any other suitable shape as well.
  • the third paths of conveyance 50 each formed of the two rectilinear portions 52 and 62, the two portions of inclination 54 and 60 and the two turning portions 56 and 58 is shown and described as not for service of any of these portions. Yet, it can be modified to make, for service, longer the turning portion 58, the portion of inclination 60 and the rectilinear portion 62 which constitutes outer parts of those portions or paths 50.
  • the third paths of conveyance 50 may be configured in the form of a spiral or helix, or any other shape.
  • the merchandise food item setting board 66 is shown and described as fitted to the second path of conveyance 48 lifted down to a level of the lower tier, it is also possible, without using the board 66, to use the second path of conveyance for service by moving the crescent chain conveyer 18 along the looped path of conveyance to permit plates 16 loaded thereon with merchandise food items 14 to be carried by the second path of conveyance 48 and thereby to pass by in front of guests. It is further possible, without lowering the second path of conveyance 48, to use the same together with the first path of conveyance 46. In that case, the merchandise food item setting board 66 may be fitted to each of the first and second paths of conveyance 46 and 48.
  • means for lifting the base stand 12 up and down is shown and described as comprising two hydraulic jacks 64, it may be one or three such jacks. Also, it may not be hydraulic means but may be a motor, an air cylinder or any other structure capable of raising and lowering the base stand 12.
  • FIGs. 9 and 10 there is shown an apparatus for offering servable merchandise items in a rotary catering table system in accordance with the present invention, the apparatus relating to claims 3 and 18 and being constructed as described below.
  • the crescent chain conveyer 18 is disposed in a top area of the base stand 12. Here, however, it has its looped path of conveyance whose one side projecting into a merchandise food item preparing area or kitchen K and whose entire area but for this one side is open to a hall H.
  • This looped path of conveyance 44 along which the crescent chain conveyer 18 is allowed to move is configured in the form of character I with no working space in its central area.
  • the crescent chain conveyer 18 is associated with a merchandise food item replenish conveyer means 70 that communicates direct therewith from the inside of the rotary catering table system, the conveyer means 70 having its seven subdivided conveyer portions A, B, C, D, E, F and G connected together in series.
  • the merchandise food item replenish conveyer means 70 is arranged to communicate directly with the crescent chain conveyer 18 at a position lying about midway of the looped path of conveyance 44 on the side of the hall H.
  • the merchandise food item replenishment conveyer means 70 as illustrated consists of six (6) short unit conveyer members 72, A to F lying closer to its direct communication side with the crescent chain conveyer 18 and one (1) long unit conveyer member 74, G lying remote from that direct communication side.
  • Each of the unit conveyer members 72 and the conveyer member 74 are adapted to be driven individually by their respective drive sources (not shown) operable independently of each other.
  • the present invention by providing the merchandise food item replenish conveyer means 70 having a plurality of subdivided portions or unit conveyer members A through G is designed to smooth replenishment and transfer of merchandise food item loaded plates 16 onto and towards the crescent chain conveyer 18 by causing, as a standby merchandise food item loaded plate 16 is transferred from the A unit conveyer member 72 onto the crescent chain conveyer 18, each of the B to G unit conveyer members 72 to transfer a standby merchandise food item loaded plate 16 thereon onto its immediate forward unit conveyer member 72 for standby there and, when the standby merchandise food item loaded plate 16 is transferred from the forward end side of the G unit conveyer member 74 to the F unit conveyer 72 for standby there, causing the G unit conveyer member 74 to transfer a standby merchandise food item loaded plate 16 at its supply end side to its forward end side for standby there.
  • a sensor 76 for sensing absence of a merchandise food item loaded plate 16 in the vicinity thereof.
  • Further sensors 78 are also provided each as disposed on a side area of each of the unit conveyer members 72 and 74 for sensing absence of a standby merchandise food item loaded plate 16 respectively thereon.
  • a movable stopper 80 for temporarily halting conveyance of merchandise food item loaded plates 16 thereon.
  • the stopper 80 is constituted by a pair of pins movable from the outside towards the inside of the crescent chain conveyer 18 and adapted to be moved by means of a drive motor and gear (not shown).
  • the sensor 76, the further sensors 78, the unit conveyer members 72 and 74 which constitute the merchandise food item loaded plate replenishment conveyer means 70, and the stopper 80 have a computer (not shown) connected thereto as a control mechanism therefor.
  • the merchandise food item loaded plate replenishment conveyer means 70 is driven to place one merchandise food item loaded plate 16 for standby onto each of the A to F unit conveyer members 72.
  • merchandise food item loaded plates 16 need not be placed by side by side with no spacing between them; they may be placed for standby either with a suitable spacing or with no spacing between them.
  • merchandise food item loaded plates 16 sufficient in number are or have been supplied onto the moving crescent chain conveyer 18 inside of the kitchen K or from the hall H side.
  • a plurality of subdivided unit conveyer members or sections 72 and 74 are made individually operable to effect such replenishment.
  • the A to F unit conveyer sections 72 are each loaded thereon with one standby merchandise food item loaded plate 16 for transfer.
  • the sensor 7 acts through the control mechanism to move the stopper 80 towards the crescent chain conveyer 18 and thereby to temporarily bring the succeeding merchandise food item loaded plate 16b to a halt. Then, upon the merchandise food item plate replenishment conveyer means 70 replenishing a give number, e. g., two or three, of merchandise food item loaded plates onto the crescent chain conveyer 18, the stopper 80 is restored to its original position.
  • the rotary path of conveyance 44 if shaped in the form of character I for the crescent chain conveyer 18 allows guests seated to the counter 42 to take for eating merchandise food item loaded plates 16 not only on the rotary path of conveyance 44 but also on the merchandise food item loaded plate replenishing conveyer 70. The guests may thus make a choice from a greater number of merchandise food items than in the conventional, single rotary catering table system to enjoy a meal.
  • the rotary path of conveyance 44 for the crescent chain conveyer 18 configured in the form of character I is not imperative and may be rectangular as is usual or of any other suitable shape.
  • a stopper 80 is shown as a pair of pins that can pivot from the opposite sides in the direction of the width of the crescent chain conveyer 18 towards its center side, it may alternatively be, e. g., a pair of pins that can be raised from under the crescent chain conveyer 18. Any structure is sufficient therefor which enables one or more merchandise food item loaded plates 16 temporarily to come to a halt.
  • merchandise food item loaded plate replenishing conveyer means 70 is shown provided with a drive mechanism, designing the same in a roller conveyer structure and manually pushing merchandise food item loaded plates 16 onto the crescent chain conveyer 18 makes the drive mechanism unnecessary.
  • FIGs. 11 to 16 there is shown an apparatus for offering servable merchandise items in a rotary catering table system in accordance with the present invention, the apparatus relating to claims 4, 5, 19 and 20 and being constructed as described below.
  • the rotary catering table system as shown in Figs. 11 and 15 makes use of a crescent chain conveyer 18 disposed in a top area of a base stand 12. Further, below the crescent chain conveyer 18 and inside of the base stand there is disposed a rail 82. Disposed slidably on the rail 82, an electrical supply feeder 84 is connected to a given crescent plate 20 via a connecting pipe suspended therefrom and via a support arm 88, and is thus designed to be carried by that crescent plate 20 for conveyance thereby and joint movement therewith along the rotary path of conveyance.
  • a water container 92 containing cold or hot water W is shown as placed on the crescent plate 20 in which the heater 90 is fitted or incorporated.
  • the water container 92 is top open and is provided with a horizontal stepped portion 94 along an inner peripheral surface and at a give level thereof.
  • a "yakimono" (grilled or fried food) dish container or receptacle 96 of claims 4 and 19 is shown in Figs. 11 to 14 to include a paper made and top open cylindrical body 98, and a paper made setting board 102 disposed inside of the paper made cylindrical body 98 and formed with a number of projecting stripes 100.
  • the paper made cylindrical body 98 has incisions made or portions 104 notched upwards from its lower rim which are designed to aid in stacking a plurality of such container or receptacles 96 one upon another.
  • the projecting stripes 100 are in the form of concentric rings each rising from the surface, and five such rising rings are shown as formed on the paper made setting board 102.
  • the stacking aide notched portions or incisions 104 are shown as three such portions formed at sites that trisect the perimeter of the lower rim of the paper made cylindrical body 98, and are each with two parallel cuts.
  • each of these paper made cylindrical bodies is formed to have its bottom diameter somewhat smaller than its top diameter.
  • a stack of the "yakimono" dish receptacles or containers 96 for service is placed on the horizontal stepped portion 94 of the water container 92.
  • a “mushimono” (steamed food) dish receptacle or container 106 as recited in claims 5 and 20 is shown in Fig. 16.
  • Such “mushimono" dish receptacles or containers 106 are identical to “yakimono" dish receptacles or containers 96 except that the paper made setting boards 102 are each further formed with a number of small holes or orifices 108. Hence, a repeated explanation is omitted.
  • the water container 92 loaded with cold or hot water (W) is placed on the crescent plate 20 having the heater 90 fitted therein.
  • a yakimono dish receptacle 96 is loaded on its paper made setting board 102 with a yakimono dish heated to a suitable temperature.
  • a plurality of such yakimono dish receptacles 96 so loaded are prepared and stacked one upon another successively, using the stacking aide notched portions 104, and a stack of them is placed on the water container 32.
  • each of the yakimono dish receptacles 96 that its paper made cylindrical body has its bottom diameter somewhat smaller than its top diameter allows the yakimono dish receptacles 96 to be readily stacked one upon another.
  • the lowermost yakimono dish receptacle 96 of the stack is then placed into the water container 92 so that its lower rim hangs on the horizontal stepped portion 94.
  • Preparing such a stack of a plurality of yakimono dish receptacles 96 allows yakimono dishes larger in number to be offered and served at a time.
  • the heater 90 in the crescent plate 20 is turned on or actuated to vaporize water W in the water container 92 into a steam for emanation into the yakimono dish receptacles 96 and to keep therein the yakimono dishes warm with the steam.
  • a guest may take one yakimono dish receptacle 96 from a stack or more than one such receptacles in a stacked state, place the same on the counter 42 and for eating, remove a yakimono dish from the paper made setting board 102 thereof.
  • the rising stripes 100 formed on the paper made setting board 102 makes a yakimono dish resistant to stick to the paper made setting board 102 and makes it readily removable.
  • yakimono dish receptacles 96 made of a paper material is a throwaway article and once used can be discarded as used, imposing no burden on its cleaning operation.
  • yakimono dish receptacles 96 provided as throwaway articles are always available as anew and afresh, and are thus sanitary.
  • a method of offering servable "mushimono” (steamed food) dishes (as merchandise food items) such as "shumai” [shao-mai] (steamed dumplings stuffed with minced pork) by using the "mushimono" dish receptacles 106 in the rotary catering table system is similar to the method of offering yakimono dishes described above except that the receptacles 106 are used in place of the receptacles 96. A repeated explanation is therefore omitted.
  • a number of small holes or orifices 108 formed in the paper made setting board 102 of each of the mushimono dish receptacles 106 permits steam to diffuse from one to a next of the mushimono dish receptacles 102, if stacked one upon another with the aide of the notched portions 104, through these holes or orifices 108, and allows a mushimono dish in each of the receptacles 106 to be steamed
  • the heater 90 that constitutes the warming (keep warm) mechanism and the power supply therefor are not limited in configuration to those illustrated.
  • both a stack of the yakimono dish receptacles 96 and a stack of the mushimono dish receptacles 106 are illustrated in each instance as placed direct on the water container 92, they may in each case be mounted via a "seiro" (steaming basket) over the water container 92.
  • each of the receptacles 96 and the receptacles 106 are shown and described as formed with a number of rising stripes 100, they may be omitted if removability of a yakimono or mushimono dish is not taken into consideration.
  • the configurations of the rising stripes 100 and the stacking aide notched portions for the receptacles 96, 106 may not be limited to those illustrated.
  • receptacles 96 and the receptacles 106 shown and described as used each in a stack may not be so used but can be used in singles as well.
  • FIGs. 17 to 20 an apparatus of the present invention is also shown that relates to claims 6, 7, 8, 21, 22 and 23 and is constructed as described below.
  • a crescent chain conveyer 18 is mounted in a top area of a base stand 12, and a heater 90 is incorporated in a given crescent plate 20 of the chain conveyer 18.
  • a water container 92 loaded with cold or hot water W is, as in the preceding form of embodiment, placed on the crescent plate 20 having the heater 90 incorporated therein.
  • a "seiro" (steaming basket) 112 is received in a snug fit by an open top of the water container 92.
  • the seiro 112 is in the form of a flat cylinder with both its top and bottom open, and has a support disk (illustration omitted) fitted therein at a given level near the open bottom and made integral with the cylinder by means of a resin.
  • the function of the seiro here is to moderate heat of steam emanating from the water container and transfer heat moderated to a noodle dish receptacle 110 being described.
  • the seiro 112 rests on the horizontal stepped portion 94 to rise above the water container 92.
  • the noodle dish receptacle 110 for use in the present form of embodiment comprises, as shown in Figs. 17 and 18, a first component receptacle 116 for accepting a noodle soup 114, a second component receptacle 122 formed in its bottom with small holes 120 for accepting noodles such as "ramen” (Japanese modified Chinese noodles), “udon” (white Japanese noodles made from wheat flour) or “soba” (buckwheat noodles [vermicelli]) and for mounting on the first component receptacle 114, and a third component receptacle 126 for accepting noodle dish "gu”s (ingredients) and “yakumi”s (spices and condiments used in Japanese dishes) such as “chashu”s (roasted pork fillets), onion, ginger etc. and for mounting on the second component receptacle 122.
  • ramen Japanese modified Chinese noodles
  • Udon white Japanese noodles made from wheat flour
  • siba buckwheat noodles [vermicelli]
  • the first, second and third component receptacles 116, 122 and 126 are used as mounted one upon another in a close contact with one to next, and are all composed of ceramic. As regards their depths, the first 116 is deeper than the second 122 which is deeper than the third 126.
  • the first component receptacle 116 is provided in its upper peripheral rim with handles 128, and also has a seal ring 130 fitted thereon to seal the regions of mutual contact of the seiro 112 and the first component receptacle 116 of the noodle dish receptacle 110, thereby enhancing its heating efficiency.
  • the water container 92 loaded with cold or hot water W is placed on the crescent plate 20 having the heater 90 incorporated therein, and the seiro 112 is placed on this water container 92.
  • a soup 114 heated to a suitable temperature is put into the first component receptacle 116, half-boiled noodles 118 are put into the second component receptacle 122, noodle ingredients and spices or condiments are put into the third component receptacle 126, and the component receptacles 116, 122 and 126 are laid one on top of another to form the noodle dish receptacle which is then laid on the seiro 112.
  • the heater 90 incorporated in the crescent plate 20 is actuated or energized to vaporize cold or hot water in the water container 92 into a steam emanating, thereby rendering the soup 114 kept warm in the noodle dish receptacle 110 and rendering the noodle ingredients and spices or condiments kept in their fresh states in isolation from the soup 114 and the noodles 118.
  • the noodles 118 are here not heated direct by the steam from the water container 92, but by a vapor emanating from the soup 114, which is introduced into the second component receptacle 122 gradually through the small holes or orifices 120 formed therein to keep the noodles 118 moist and warm. Since the top of the second component receptacle 122 is here covered with the third component receptacle 126 to check escape of the moisture, the noodles are effectively prevented from drying and kept in their fresh state.
  • a plurality of such noodle dish receptacles 110 each with a noodle dish kept in a fresh state as described are carried and conveyed around a looped path of conveyance on the rotary catering table and thereby successively offered to guests.
  • a guest may take a noodle dish receptacle 110 by holding grips 128 of the first component receptacle 116, lifting the latter together with the second and third component receptacles 122 and 126 laid on and over it, and placing them separately on the counter 42.
  • the guest may then transfer the needles 118 from the second component receptacle 122 into the first component receptacle 116 in which the soap 114 is received for mixture with the noodles 118.
  • the guest may transfer the noodle ingredients and spices or condiments 124 from the third component receptacle 126 onto the soup 114 and the noodles 118 in the first component receptacle 116.
  • the guest may take the noodle dish prepared therein in a fresh state.
  • a method, according to 8 and 23, of offering a rice gruel dish (as a merchandise item) on a rotary catering table by using a rice gruel dish receptacle 134 is the same as the method of the preceding form of embodiment except that the rice gruel dish receptacle 134 is replaced for the noodle dish receptacle 110, and as shown in Fig. 20, omits the second component receptacle 122, and loads a rice gruel 132 into the first component receptacle 116 and rice gruel ingredients and condiments or spices into the third component receptacle 124. A repeated explanation is thus omitted.
  • a rice gruel 132 in the first component receptacle in the rice gruel dish receptacle 134 if carried and conveyed round for a long period of time on the rotary conveyer is here again kept warm by a steam emanating from the water retainer 92, rather than being heated direct by the heater 90.
  • Laying the third component receptacle 126 loaded with rice gruel ingredients and spices or condiments on the top of the first component receptacle 116 prevents the rice gruel 132 in the first component receptacle 116 from losing moisture (from drying) and thus prevents it from burning and sticking. Being kept in its fresh state, the rice gruel always is offered and can be had by a guest.
  • noodle dish receptacle 110 Whilst the noodle dish receptacle 110 is shown as comprising the first, second and third component receptacles 116, 122 and 126, it should be noted that the third component receptacle 126 for loading with noodle dish ingredients and spices or condiments 124 can be omitted.
  • a plurality of seiro's 122 may be used as laid one on top of another, each of which may be loaded with food and drink such as "shumai” [shao-mai] (steamed dumpling staffed with minced pork) pieces, a “chimaki” (rice dumpling wrapped in iris or bamboo leaves), a “tenshin” (dessert in a Chinese dinner), or a cup of tea.
  • the heater 90 and its power supply forming the warming mechanism need not to be limited to those shown and described.
  • each of the noodle dish receptacle 110 and the rice gruel dish receptacle 134 is illustrated as placed over the water container 92 via the seiro 112, it may be placed on the water container 92 by omitting the seiro 112.
  • the small holes 120 may be omitted from the second component receptacle 122, disabling moistening the noodles 118 therein, but the presence of the third component receptacle 126 thereon still allows preventing moisture vaporization of the needles 118.
  • FIG. 17 to 20 an apparatus is shown of the present invention relating to claims 9 and 24 and is constructed as described below.
  • a crescent chain conveyer 18 is disposed in a top area of a base stand 12 and has a heater member 136 that constitutes a heater incorporated in a given crescent plate 20.
  • the heater member 136 as shown in Figs. 22 to 24 comprises the crescent plate 20 of the chain conveyer 18 that is connected to an electrical feeder implement (power supply) 84, and a heater portion 138 detachably mounted on the crescent plate 20.
  • the heater portion 138 desirably includes an electric power switch for an internal heater 140.
  • three long holes 142 are provided in a central region of the plate 20, and three L-shaped projections 144 corresponding thereto are provided in the heater portion 138.
  • the electric cords of the electrical feeder implement (power supply) 84 are led through a connecting member 148 to have their end exposed to the upper side of the plate 20.
  • the electric cords for the internal heater 140 are led through a connecting member 150 to have their end rising to the back side of the heater portion 138. Then, the connecting members 148 and 150 are connected together and are made electrically conductive.
  • the plate 20 is formed with a small hole 152, and a projection 156 are inserted and biased by a spring 154 as movable to rise above and to sink below the back surface of the heater portion 138.
  • a spring 154 as movable to rise above and to sink below the back surface of the heater portion 138.
  • one such projection 156 is provided, and correspondingly one such hole 152 is formed through the crescent plate 20.
  • an L-shaped member 158 is shown which is connected to the upper end of the projection 156 for removing the projection 156 fitted into the small hole 152. Shown also is a withdrawal lever 160 movable to push the L-shaped member 158 and thereby to lift the projection 156. Numeral 164 designates a tea cup.
  • connection member 150 for the heater portion 138 is connected to the connecting member 148 inside of the crescent plate 20 connected to the electric feeder implement (power supply) 84.
  • the L-shaped projections 144 of the heater portion 138 is fitted into the long holes 142 of the plate 20. Then, by rotating the heater portion 138 relative to the plate 20, the flexed end 146 of the L-shaped projection 14 is brought into contact with the back surface of the plate 20. The heater portion 138 is fastened to and fitted with the plate.
  • the water container 92 loaded with cold or hot water W is laid on the heater portion 138 of the heater member 136.
  • the seiro 112 accommodating a mushimono dish as a merchandise food item is laid on the water receptacle 92.
  • actuating the internal heater 140 of the heater member 136 permits cold or hot water in the water container 92 to evaporate into a steam emanating, which moistures the mushimono dish in the seiro 112 and thereby to keep it warm.
  • a guest may take a seiro 112 loaded with a mushimono dish from the rotary catering table, place it on the counter 42, and take the mushimono dish out of the seiro 112 for eating.
  • heater portions 138 of heater members 136 may simply be removed from crescent tables 20 to allow all such merchandise food items to be carried and conveyed round in a single plane in the apparatus with no interference with its availability.
  • FIGs. 21 and 22 Another example of this apparatus is shown in Figs. 21 and 22.
  • This example employs the rotary catering table that is basically the same in construction as in the preceding example, except for the manner modified in which the heater member 136 is constructed, of which an explanation is given below.
  • the heater portion 138 is fastened to the crescent plate 20 by inserting the projections 166 rising on the back surface of the heater portion 138, in a snug fit into the small holes 152 formed in the plate.
  • the plate 20 is formed of an iron stock, and a magnet 168 is attached to the back surface of the heater portion 138 for magnetically attracting and thereby fastening the plate 20 thereto with an increased tightness.
  • the entire crescent plate 20 needs not to be formed of an iron material and only a portion thereof that corresponds to the magnet 168 attached to the back surface of the heater portion may be so formed.
  • the heater member 136 and the electric feeder implement (power supply) 84 that provide for the warming mechanism may not be limited in construction to those described.
  • the warmable merchandise food item an example is given of a “mushimono” (steamed food) such as “shumai” [shao-mai] (steamed dumpling with minced pork) and use is shown and described as made of the “seiro” (steaming basket) 112 and the water container 92, it should be noted that if the warmable merchandise food item is a “yakimono” such as “gyoza” (fried dumpling with minced pork), then the seiro and the water container may be replaced with a hot plate having grips and, loaded thereon with the yakimono may be laid on the heater 138 in offering the yakimono dish.
  • FIGs. 28 to 32 there is shown an apparatus according to the present invention that relates to claims 10 and 25 and is constructed as described below.
  • the rotary catering table for use in this form of embodiment has, as in those form of embodiment relating to claims 1 to 3 and 16 to 18, a crescent chain conveyer 18 disposed in a top area of a base stand 12, and a counter 42 arranged along its outer peripheral side.
  • merchandise food item loadable plates 16 are each a cylindrical body made of a water-proof paper material and provided with a merchandise food item accepting portion therein and, being structurally identical to traditional wooden "sushi" receptacles, permits stacking or laying one on top of another.
  • the ID medium 170 carries a two-dimensional bar code, and is attached to a side surface of the merchandise food item plate loaded base 172.
  • a first sensor means 174 is arranged for identifying the ID medium of each particular outgoing merchandise food item plate loaded base 172 and counting a number supplied of the particular merchandise food item loaded plates 16 in a stack on that base 172.
  • the first sensor means 174 comprises a scanner 176 for reading the ID medium 170 of the merchandise food item plate loaded base 172, and a first read-out sensor for reading the number of merchandise food item loaded plates supplied in a stack on that base 172.
  • the first sensor 174 means is located one sideways and above one part of the base stand 12 in a region of the kitchen K where merchandise item loaded plates 16 have been supplied.
  • a second sensor means 180 is arranged for identifying the ID medium of each particular incoming merchandise food item plate loaded base 172 and a recovery number of the particular merchandise food item loaded plates 16 in a stack on that base 172.
  • the second sensor means 180 has a same construction as the first sensor means 174, and as indicated by reference character Y is located one sideways and above the other part of the base stand 12 in a region of the kitchen K where merchandise food item loaded plates 16 have been recovered.
  • Data for the ID medium of the merchandise food item plate loaded base 172 identified, and data for the supplied number of the merchandise food item loaded plates 16 counted, by the first sensor means 174 for each of all different types of food items, and data for the ID medium of the merchandise food item plate loaded base 172 identified, and data the recovered number of the merchandise food item loaded plates counted, by the second sensing means 180 for each of all the different types of food items, are collated by a computer 182 provided in a cashier, to determine a number of merchandise food item plates (dishes) consumed between the supply and recovery sides for each of the different types of food items, and to compute and supervise respective charges and amounts of sales for merchandise food items of the different types.
  • the computer 182 is a personal computer.
  • the computer 182 has the first and second sensor means 174 and 180 tied (connected) thereto, respectively.
  • a robot 184 for making "nigiri-sushi” small oval-shaped vinegared balls topped with sliced fillet of a variety of fish and shellfish, mostly raw but sometimes cook, or a small slice omelet
  • a robot 188 for making "maki-sushi” vinegared rice rolled in a sheet of layer with various ingredients in the center, e. g., egg, mushroom, dried gourd, greens, but sometimes only with boiled dried gourd or cucumber in the center
  • a robot 186 for making "gunkan-maki” a combination of nigiri-sushi and maki-sushi
  • a plurality of cashiers 190 a plurality of cashiers 190.
  • the ID medium 170 of each outgoing merchandise item plate loaded base 172 is identified, and the supplied number of merchandise item loaded plates 16 thereon is counted, by the first sensor means 174.
  • Data for the ID medium 170 of the base 172 and data for the counted supply number of merchandise item plates 16 are stored on the computer 182 for each of all different types of merchandise item plates 16.
  • a plurality of merchandise item loaded plates 16 of a given identical type are laid one on top of another in a stack on a base 172, and a plurality of such bases 172 with stacks of different types of merchandise item plates are supplied onto the crescent chain conveyer 18 successively.
  • a guest may take plates 16 loaded with merchandise items the guest likes from the crescent chain conveyer 18, may pay its bill for the dishes and may then be free to take them at any table (illustration omitted) the guest likes in the hall H.
  • the ID medium 170 of each incoming merchandise item plate loaded base 172 is identified, and the recovered number of merchandise item loaded plates 16 thereon is counted, by the second sensor means 180.
  • Data for the ID medium 170 of the base 172 and data for the counted recovery number of merchandise item plates 16 are sent to the computer 182 for each of all different types of merchandise item plates 16.
  • Data for the ID medium of the merchandise food item plate loaded base 172 identified, and data for the supplied number of the merchandise food item loaded plates 16 counted, by the first sensor means 174 for each of all different types of food items, and data for the ID medium of the merchandise food item plate loaded base 172 identified, and data the recovered number of the merchandise food item loaded plates counted, by the second sensing means 180 for each of all the different types of food items, are collated by the computer 182, to determine a number of merchandise food item plates (dishes) consumed between the supply and recovery sides for each of the different types of food items, and to compute and supervise on a real time basis respective charges and amounts of sales for merchandise food items of the different types.
  • the first and second sensor means 174 and 180 basically perform their sensing operations for each rotary cycle of the crescent chain conveyer 18, but may be arranged to perform those operations for every two to 10 such rotary cycles.
  • the ability to check the merchandise item sales status on a real time basis permits types of merchandise food items becoming short to be seized, conveyed to cooks, and then replenished. It also allows judging in a moment if a merchandise food item likely to remain unsold should be sold at half its price, or should be altered to a takeout, and so forth. Thus, that ability serves to sharply decrease stocking loss, and drastically improve selling efficiency.
  • a plurality of cashiers 190 provided inside of the rotary catering table makes it unnecessary for a guest to make entry for different merchandise items whilst paying its bill.
  • a guest needs not to order merchandise food items it wants and then to wait for them prepared, but may take plates 16 for those food items from the crescent chain conveyer 18, hold them out to a service worker at the cashier, and simply pay its bill for those merchandise food item plates or dishes it took. The guest is therefore not kept waiting at the cashier.
  • the ID medium 170 affixed to the merchandise item plate base 172 is a two-dimensional bar code, but may be a prevailing bar code.
  • first and sensor means 174 and 180 are shown and described as comprising a scanner 176 and readout sensor 178, they may as will be apparent be of any other construction that permits identifying the ID medium 170 and counting the number of merchandise item plates 16 in a stack.
  • an apparatus of the invention shown relates to claims 11 and 12, claims 26 and 27 and is constructed as described below.
  • a crescent chain conveyer 18 is disposed in a top area of the base stand 12.
  • a counter 42 is provided along an outer peripheral edge of the base stand.
  • a second crescent chain conveyer 192 designed to move on and along a second looped path or track of conveyance 194 that lies below the first looped path or track of conveyance 44 on and along which the first crescent chain conveyer 18 is designed to move, and shifted somewhat outwards.
  • the first crescent chain conveyer 18 carried on the upper tier looped path or track of conveyance 44 offers merchandise food items 14, and the second crescent chain conveyer 192 carried on the lower tier looped path or track of conveyance 194 provides tea cups 164.
  • the base stand 12 that carries both the first and second paths of conveyance 44 and 194 is here designed to be liftable up and down.
  • the base stand 12 for lifting is carried by hydraulic jacks 64 which for each of its longer segments are arranged below it at three sites.
  • a merchandise food item setting board for use selectively when the crescent chain conveyer 18 is made inoperative.
  • the merchandise food item setting board 66 as in the form of embodiment shown in Fig. 8 has a width corresponding to the upper tier looped path of conveyance 44, and is inclined downwards from the crescent chain conveyer 18 side towards the counter 42 to make it easier for guests to see merchandise food items 14 when set thereon.
  • Figs. 33 to 35 Depicted also in Figs. 33 to 35 are gear boxes 202, a gear motor 204, casings 206 for displacing merchandise food items, sushi neta (ingredients or materials), and a cooking table 208.
  • Plates 16 loaded with merchandise food items are supplied onto the upper tier looped path or track of conveyance 44 successively from a given site thereof whereas tea cups are supplied onto the lower tier looped path or track of conveyance 194 successively from a given site thereof,
  • both the crescent chain conveyers are made inoperative, the base stand is lifted down to lower the upper tier looped path of conveyance 44 to the level at which the lower tier looped path of conveyance lay before, and the merchandise food item setting board 66 is fitted onto upper tier looped path of conveyance 44. Merchandise food items 14 can now be placed direct on the merchandise food item setting board 66 and served.
  • the lower tier looped path of conveyance 196 not in use stored under the counter 42 may not be an eyesore to a customer making a choice of merchant food items or to a service worker or cook in service for a guest.
  • storing the lower tier looped path of conveyance 46 below the level of the counter 42 may keep a guest unknown of the rotary catering table.
  • the shop then becomes a traditional, exclusive sushi restaurant to a guest in which a cook on receipt of a guest's order prepares a sushi and serves it on the merchandise food item setting board 66.
  • the rotary catering table as illustrated has had two looped paths of conveyance in an upper and a lower tier, 44 and 194, it should be noted that it may have only one looped path of conveyance.
  • the merchandise food item setting board 66 has been shown and described as fitted to the upper tier looped path of conveyance 44 lifted down to a level of the lower tier, it is also possible, without using the board 66, to use the upper tier looped path of conveyance for service by moving the crescent chain conveyer 18 along that looped path of conveyance to permit plates 16 loaded thereon with merchandise food items 14 to be carried by the upper tier looped path of conveyance 44 and thereby to pass by in front of guests.
  • the merchandise food item setting board 66 may be fitted to each of the upper and lower tier looped paths of conveyance 4 and 194.
  • means for lifting the base stand 12 up and down has been shown and described as comprising six hydraulic jacks 64, it may be one or more such jacks. Also, it may not be hydraulic means but may be a motor, an air cylinder or any other structure capable of raising and lowering the base stand 12.
  • FIGs. 36 to 46 there is shown an apparatus according to the present invention that relates to claims 13 and 28 and is constructed as described below.
  • a crescent chain conveyer 18 is disposed in a top area of a base stand 12, and a counter 42 is arranged along the outer peripheral edge of the base stand.
  • another crescent chain conveyer 192 designed to move on and along a looped path or track of conveyance 194 that lies, below the looped path or track of conveyance 44 on and along which the crescent chain conveyer 18 is designed to move, and shifted somewhat outwards.
  • the upper tier looped path or track of conveyance 44 is designed to offer merchandise food items 14, and the lower tier looped path or track of conveyance 194 is designed to offer tea cups 164.
  • This rotary catering table system is provided with tables each with a partition adapted to be stored therein.
  • Such a table in this form of embodiment of the invention has a partition 214 positioned to bisect a table top 212 across the seats 210 and adapted to be lifted by a lifting mechanism 216 to rise on the table top 212 from thereunder.
  • the partition 214 may just be long enough to have a width corresponding to the width of the table. It may also have a height enough to cut or shade a guest's gaze, and thus preferably of about 30 cm. As illustrated, the partition 214 is divided in the direction of its length into two parts with a spacing 218 between them.
  • a bifurcated hot water outlet 220 is provided to rise above a surface region of the table top 212 in which there is the spacing 218, where a placement board 222 for placing thereon tableware, receptacles for a seasoning and a condiment and so forth is mounted so as to cover above the hot water outlet 220.
  • the hot water outlet 220 is connected to a hot water conduit laid to extend along the rotary catering table, and is designed to supply hot water into a tea cup 164 when its valve body is pushed with the tea cup.
  • a guest may take a tea bag from a tea bag container 224, 226 described below, into the tea cup 164, and then supply hot water into the tea cup to have tea.
  • Covering above the hot water outlet 220 with the placement board 222 prevents a guest's hand from touching its upper margin and hence protects it from a hazard of scalding.
  • a tea bag container 224 with an opening in each of its two opposite sides as shown in Fig. 39 or a tea bag 226 with two openings in its top as shown in Fig. 40 is placed by the placement board 222.
  • the lifting mechanism 216 for the partition 214 is shown in Fig. 37 to include a pair of pulleys 232 journaled on a shaft extending through a lower end of the partition 214 inside of the table, and a pair of wires 230 formed of, e. g., a piano wire and turned round these pulleys 232, respectively.
  • the wires 230 have their respective one ends fastened to the table and its upper end portions in two opposite side faces of a partition lifting space 228 as viewed in its longitudinal direction inside of the table, and their respective other ends fastened to and wound round a rotary shaft 236 having a handle 234 detachably attached thereto.
  • the partition 214 carried by the wires 230 is allowed to rise from the table inside above the table top, or to descend from the position rising on the table top into the table inside.
  • the rotary shaft 236 in this lifting mechanism 216 needs to be equipped with a stopper means to terminate its rotations and then to fix it in position.
  • the handle 234 is attached to the rotary shaft 236 in the lifting mechanism 216 for the partition 214.
  • the rotary shaft 236 is then rotated by means of the handle 234 to wind the wires 230 onto the rotary shaft 236 and thereby to lift the partition 214 carried by the wires 230 through the partition lifting space 228.
  • the partition 214 rising on the table top 212 bisects it into two separate zones.
  • Separate parties seated face to face across the table may separately take from the rotary catering table merchandise food items which they individually like, onto the divided table zones to eat them.
  • the handle 234 is attached to the rotary shaft 236 in the lifting mechanism 216, and the rotary shaft 236 is then rotated by means of the handle 234 to unwind the wires 230 from the rotary shaft 236 and thereby to lower the partition 214 carried by the wires 230 through the partition lifting space 228.
  • the partition 214 descending from the table top 212 to the inside of the table is stored in the table inside.
  • Storing the partition 214 in the table inside allows the table top 202 to be used widely as for a usual table.
  • Permitting the partition 214 to be stored in the table inside as desired prevents the partition 214 when set onto the table top 212, from sliding on, or falling from, the table top 212 and thus prevents either the table top 212 or the partition 214 from being damaged.
  • FIG. 42 An alternative form of the lifting mechanism 216 for the partition 214 is shown in Fig. 42.
  • This form of the lifting mechanism 216 for the partition 214 includes pulleys 238 journaled on lower end portions in one side surface of each of part partitions 214, pulleys 240 journaled on upper end portions of one side faces of table's partition lifting spaces 228 as viewed in their longitudinal directions inside the table, and a wire formed of, e. g., a piano wire having its one end fastened to a rotary shaft 236 for winding on and unwinding from it.
  • the wire 230 has its other end fastened to the table and to an upper end portion of one side of its partition lifting apace 228 as viewed in its longitudinal direction inside of the table, and is turned round, first on the pulleys 238, then on the pulleys 240, next on the pulleys 238, and then on the pulley 240 and led to the rotary shaft 236.
  • the rotary shaft 236 has a handle 234 removably attached thereto.
  • the partition or part partitions 214 carried by the wire 230 can be raised or lowered through the partition lifting spaces 228.
  • the partition 214 is allowed to rise on the table top 212, or to descend from its position rising on the top surface 212 into the inside of the table.
  • Fig. 43 shows another form of the lifting mechanism 216 for the partition 214.
  • the table is formed inside thereof with a pair of stoppers 242 elastically biased inwards across the opposite ends of a table's partition lifting space 228 in the direction of its length.
  • the partition 214 is formed with a pair of stopper accepting recesses 244 so that when the partition 214 terminates lifting, the stoppers 242 and the stopper accepting recesses 244 are mated together to hold the partition 214 in place.
  • This form of the lifting mechanism 216 for the partition 214 is designed to be operated by hand through a finger grip 246 formed on the upper face of the partition 214.
  • the partition 214 for rise or storage is lifted or lowered through the finger grip 246.
  • Fig. 44 shows still another form of the lifting mechanism 216 for the partition 214.
  • the table is formed inside thereof with a pair of stoppers 248 facing one side surface of a table's partition lifting space 228 in an upper end level thereof.
  • the partition 214 is formed with a pair of stopper catches 250 which extends from the lower end or surface of the partition to oppose the pair of stoppers 248, respectively so that when the partition ends lifting, the stoppers 248 engage the stopper catches 250.
  • the lifting mechanism 216 for the partition 214 is designed to be operated by hand, as in the form shown in Fig. 43, through a finger grip 246 formed on the upper face of the partition 214.
  • the partition 214 for rise or storage is lifted or lowered through the finger grip 246.
  • Figs. 45 and 46 show another form of the placement board 222.
  • This form of the placement board is formed at its both sides across the hot water outlets 220 with a chopsticks receptacle 252 and a tea bag receptacle 245, respectively. Its usage is the same as the one shown in and described in connection with Figs. 36 to 40. Hence a repeated description is omitted.
  • Fig. 47 shows another form of the partition 214.
  • This form of the partition 214 rather than a two part partition is a single body partition having a length corresponding to the width of the table.
  • Its lifting mechanism may be of any of the forms, and may be operated in any of the manners, which are shown in and described in connection with Figs. 37 and 42 to 44. Hence a repeated explanation is omitted.
  • the handle 234 Whilst in the forms of the lifting mechanism 216 for the partition 214 use is made of the handle 234 for rotation to raise and lower the partition 214, it should be noted that the handle 234 may be driven to rotate either manually by hand or electrically by, e. g., an electric motor.
  • the lifting mechanism 216 for the partition 214 is not limited to those forms shown in and described in connection with Figs. 37 and 42 to 44, but may be any other mechanism using, e. g., a cylinder or a screw motor, and capable of raising and lowering the partition 214.
  • partition 214 is shown and described as comprising either a single body or two divided parts, it will be obvious that it may be divided into three or more parts.
  • the height of the partition is not limited to 30 cm, but may be more or less than 30 cm and may be, for example, 50 cm.
  • FIG. 47 to 50 an apparatus according to the present invention is shown that relates to claims 14 and 29 and is constructed as described below.
  • a crescent chain conveyer 18 is disposed in a top area of a base stand 12, Further, a heater 90 is incorporated into a given crescent plate 20 of the chain conveyer 18.
  • the counter 42 disposed along the side edge of the base stand 12 is shown provided in its upper surface with coin slots 256.
  • a hot water or tea supply mechanism for supplying a given amount of hot water or tea in response to entry of a coin.
  • the hot water or tea supply mechanism 220 in this form of embodiment of the invention is not a conventional hot water outlet with a valve body and rather omits the valve body. It has an electromagnetic valve (not shown) included therein and is so constructed that entry of a coin into the coin slot 256 allows the electromagnetic valve to remain open for a given period of time (several seconds), which permits hot water to be supplied from the hot water supply outlet.
  • a tea bag receptacle 258 Disposed adjacent to the hot water or tea supply mechanism 220 are a tea bag receptacle 258 and a paper cup storing receptacle 262.
  • the tea bag receptacle 258 has a plurality of racks or trays for storing a like plurality of kinds of tea bags.
  • the paper cup storing receptacle 262 as shown in Fig. 48 comprises an outer frame 266 which has its top open and formed with a stopper 264 on its upper peripheral edge for loading with a large number of paper cups 260 placed one on top of another as a stack thereof on a spring 268 seated in the frame 266.
  • the spring 268 acts to bias a stack of paper cups against the stopper 264 to hold them in place within the frame 266.
  • the counter 42 is provided with a tray storing means 272.
  • the tray storing means has an opening 274 formed vertically through the counter 42 and a tray storing space 276 formed below the opening 274, and includes a spring 278 seated on the bottom of the tray storing space 276.
  • a number of trays 270 are placed one on top of another as a stack thereof on the spring 278.
  • the spring 278 here acts to elastically bias a stack of the trays 270 upwards and to permit the uppermost tray 270 to project or rise out of the space 276 through the opening 274. Upon removal of that tray 270, a tray 270 that was immediately below that is urged to rise, assuming the uppermost tray position.
  • merchandise food items such as sushi and fruit items that need not be heated or kept warm are placed on ordinary plates 20, and merchandise food items such as shumai and gyoza items that need be heated or kept warm are placed on the plates 20 each having the heater incorporated therein, of the crescent chain conveyer 18, as carried on their plates (not shown) and carried in their receptacles (not shown), respectively.
  • a guest may pull out one that tray 270 of the uppermost position in the stack of trays in the tray storing means 272 which rises on an upper surface of the counter 42 through the opening 274. Then, the guest may take merchandise food items on plates and/or in receptacles from their respective plates 20 of the moving crescent chain conveyer 18, and place them on the tray 270.
  • the guest may take one paper cup out of the paper cup storing receptacle 262 and a tea bag it likes out of the tea bag receptacle 258, put the tea bag in the paper cup 260 and position that paper cup immediately under the hot water supply mechanism 220 on the counter 42.
  • the guest may then put a coin, e. g., ⁇ 10, ⁇ 50 or ⁇ 100 coin, into the coin slot 256 to enable the hot water supply mechanism 220 to operate supplying a given amount of hot water into the paper cup 260, thus making a cup of tea.
  • a coin e. g., ⁇ 10, ⁇ 50 or ⁇ 100 coin
  • the guest on placing on the tray 270 the paper cup 260, now the cup of tea, may carry the tray 270 and the merchandise food items and the cup of tea thereon to a cashier, may pay a bill therefor and may have them as the guest likes at any table in the shop or catering establishment.
  • Forming merchandise food item plates and receptacles as well as tea cups of a disposable material such as paper permits them after use to be thrown into a trash bin and thus eliminate the need altogether to clean tableware after services.
  • Making tea drinking payable sharply cuts down the cost of offering it free as in the past and at the same time permits resolving the other problems so far met such as a risk of scalding in handling hot water.
  • hot water or tea supply mechanism 220 is shown and described as supplying hot water, it may be adapted to prepare in advance and direct supply Japanese tea, oolong [oulong] tea, jasmine tea, etc.
  • coin slot 256 is shown and described as provided on the counter 42, it may be provided at a side edge portion of the base stand 12 in the rotary catering table.
  • the coin cast into the coin slot 256 is described to be a coin of currency in circulation, it may be a special coin for tea drinking to be bought in advance from the shop or catering establishment and used by a guest therefor.
  • the tea cup is shown and described to be a paper cup, it may be made of ceramic. Then, the paper cup storing receptacle can be omitted, and such tea cups may be placed in advance on the counter 42 direct or on ordinary plates 20 of the crescent chain conveyer 18 for offering.
  • tray storing means 272 may be omitted, and a tray storing rack may be provided beneath the counter 42 for storing trays in a stack therein.
  • tea bags are shown and described to be stored in the tea bag receptacle 258 as classified, they may be offered with ordinary plates 20 of the crescent chain conveyer 18, as placed on their respective merchandise item plates and in their respective merchandise item receptacles thereon.
  • FIGs. 51 to 53 there is shown an apparatus in accordance with the present invention, that relates to claims 15 and 30 and is constructed as described below.
  • a crescent chain conveyer 18 is disposed in a top area of a base stand 12, and a counter 42 is also arranged as previously described.
  • Each merchandise item setting board 290 comprises a top open box-like member 282 and a cover member 288 therefor. Attached to the cover member 288 are an input device 284 for entering varieties or kinds of merchandise items, and an indicator or display 286 for displaying a total charge for merchandise items entered kind by kind.
  • the kind input device 284 is shown constituted by push-buttons for merchandise items classified by their kinds.
  • the input device in combination wit the display 286 may be enough to have functions to be able to totalize charges according to kinds entered and display the charges and a total charge thereof, and may thus be a calculator having functions as able as a scientific electronic calculator.
  • the merchandise item setting boards 290 to ease a guest to see merchandise items loaded thereon are each declined towards the guest and in a plurality are arranged in series.
  • the merchandise item setting boards 290 have each a decorative design 292 applied to the surface of the cover member 288.
  • the merchandise item loadable rack or setting board 290 is shown provided therein with a cooling material 296 such as blocks of ice as contained in a receptacle 294.
  • a slice of "sashimi" (sliced raw fish) is indicated at 298 as a merchandise food item kept cold.
  • a service worker loads each merchandise item setting board 290 with a set of sushi items as merchandise food items 14, and pushes classified input push-buttons as the variety kind input device 8 according to, and thereby enters, the kinds of the sushi items 14 loaded.
  • interposing a receptacle 294 containing a cooling material 296 within the box member 286 of the merchandise food item setting board 290 permits loading on the board 290 in a region thereof corresponding to an area where the receptacle 294 is placed, a merchandise food item such as sashimi which differing from sushi need be kept cold and thus enhancing the efficiency of maintaining freshness of such a food item.
  • the cook may push a classified input push-button in the kind input device 284, thereby permitting a charge for a merchandise food item kept cold to be added as well and an accumulated total charge here again to be displayed on the indicator 286.
  • a merchandise food item setting rack or board 290 configured in a box like structure is light in weight and can be readily removed from the counter 42.
  • exchanging the board 290 after service at the place the guest left with such a but cleaned hygienic merchandise food item setting board, and removing only boards after services into the kitchen for cleaning troubles in no way guests around dinning on the counter 42 and allows receiving a new guest forthwith.
  • the merchandise food item setting board or rack described above permits widening the top surface of the counter 42 and allows pieces of tableware which are large in size to be placed as they are, thus expanding the range of offering merchandise food items to guests whilst providing the ability to offer merchandise food items in elaborate fashions.
  • the kind input device 284 can be arranged on a working table 208 on the side of service workers to the base stand 12 to enable a service worker in making kind entries for merchandise food items 14 to do so quite easily at hand.
  • the kind input device 284 is constituted by the classified kind input push-buttons, it may enough be a mechanism capable of making a plurality of entries for kinds of merchandise food items 14.
  • the indicator or display 286 is shown and described as attached to a top surface of the cover member 290, it may be attached to any place which permits a guest to check on display for a charge, for instance on a front side surface of the cover member 288 and a front side surface of the box member 282.
  • the place to which it is attached may also be altered suitably.
  • the merchandise food item loadable rack setting board 290 may be altered in shape, and it is also optional to apply a design on a top surface of the cover member 288.
  • merchandise food item setting boards 290 are represented as three, they may be in any number as the space in the shop accommodate.
  • the receptacle 294 containing a cooling material 296 shown and described to be disposed in the merchandise item setting board 290 is not indispensable and may be omitted if merchandise items to be kept cold is not offered or served.
  • the method of and apparatus for offering servable merchandise items according to the present invention are extremely effective and useful in catering shops and establishments provided with a rotary catering table system having a crescent chain conveyer disposed in a top area of a base stand for conveying merchandise items round along a rotary or looped path of conveyance, the system also having a heater disposed at a suitable site on the crescent chain conveyer and connected to a power supply.

Landscapes

  • Table Equipment (AREA)
EP98947829A 1997-12-01 1998-10-12 Verfahren und vorrichtung zur bereitstellung von lebensmitteln auf einem drehtisch Withdrawn EP1036530A4 (de)

Applications Claiming Priority (23)

Application Number Priority Date Filing Date Title
JP34721897 1997-12-01
JP34721897A JPH11155719A (ja) 1997-12-01 1997-12-01 回転飲食台における商品提供方法およびその装置
JP34721997A JPH11155715A (ja) 1997-12-01 1997-12-01 回転飲食台における麺類、粥類提供方法、装置および麺類容器
JP34721997 1997-12-01
JP2393798 1998-01-21
JP2393798A JPH11206465A (ja) 1998-01-21 1998-01-21 飲食店におけるテーブル上面の区画方法および仕切板を収納自在としたテーブル
JP6774798A JPH11244120A (ja) 1998-03-03 1998-03-03 回転飲食台における焼き物類、蒸し物類提供方法、装置およびその容器
JP06774998A JP3369955B2 (ja) 1998-03-03 1998-03-03 回転飲食台における商品売上管理方法およびその装置
JP6774998 1998-03-03
JP6774898A JPH11244121A (ja) 1998-03-03 1998-03-03 回転飲食台における湯茶提供方法およびその装置
JP6774798 1998-03-03
JP6774898 1998-03-03
JP10377198A JP3177596B2 (ja) 1998-03-30 1998-03-30 回転飲食台における保温商品提供方法および着脱自在のヒーター部材を備えた回転飲食台
JP10377198 1998-03-30
JP16016298A JP3288009B2 (ja) 1998-06-09 1998-06-09 回転飲食台における商品提供方法およびその装置
JP16016298 1998-06-09
JP17682498 1998-06-24
JP17682498A JP3288011B2 (ja) 1998-06-24 1998-06-24 回転飲食台における商品提供方法およびその装置
JP21069498 1998-07-27
JP21069498A JP3288014B2 (ja) 1998-07-27 1998-07-27 回転飲食台におけるネタ皿供給方法およびその装置
JP22141098A JP3369971B2 (ja) 1998-08-05 1998-08-05 飲食店における商品提供装置
JP22141098 1998-08-05
PCT/JP1998/004595 WO1999027826A1 (fr) 1997-12-01 1998-10-12 Procede et appareil permettant de distribuer des aliments sur une table tournante

Publications (2)

Publication Number Publication Date
EP1036530A1 true EP1036530A1 (de) 2000-09-20
EP1036530A4 EP1036530A4 (de) 2001-03-07

Family

ID=27581890

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98947829A Withdrawn EP1036530A4 (de) 1997-12-01 1998-10-12 Verfahren und vorrichtung zur bereitstellung von lebensmitteln auf einem drehtisch

Country Status (2)

Country Link
EP (1) EP1036530A4 (de)
WO (1) WO1999027826A1 (de)

Cited By (2)

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FR2822938A1 (fr) * 2001-04-03 2002-10-04 Didier Ortion Table de preparation de produits a convoyeur a ecailles
SG125083A1 (en) * 2003-03-25 2006-09-29 Chu Tek Ong Conveyor system with incorporated temperature control means

Families Citing this family (1)

* Cited by examiner, † Cited by third party
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FR2795710B1 (fr) 1999-07-02 2001-09-21 Colombus Dispositif de convoyage pour la restauration

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JPS58114179U (ja) * 1982-01-29 1983-08-04 西村　耕一 麺類の配膳用保温食器
JPS62112545U (de) * 1986-01-06 1987-07-17
JPS62133699U (de) * 1986-02-18 1987-08-22
JPH0185325U (de) * 1987-11-27 1989-06-06
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JPH0749870Y2 (ja) * 1989-07-01 1995-11-13 株式会社ケンウッド Ｐｌｌ回路
JPH053098U (ja) 1991-04-11 1993-01-19 三菱電機株式会社 展開構造物の保持解放装置
JPH053097U (ja) 1991-05-28 1993-01-19 三菱電機株式会社 宇宙機の位置信号生成装置
JP2563223B2 (ja) * 1992-03-07 1996-12-11 株式会社石野製作所 飲食カウンター
JP2928802B2 (ja) * 1995-03-06 1999-08-03 日本クレセント株式会社 回転飲食台における料金表示方法および料金表示装置
JP2753967B2 (ja) * 1995-03-06 1998-05-20 日本クレセント株式会社 回転飲食台におけるネタ皿供給回収方法およびネタ皿供給回収装置
JP2678579B2 (ja) * 1995-04-11 1997-11-17 日本クレセント株式会社 保温機構および冷気循環機構を備えた回転飲食台

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US1384191A (en) * 1921-03-25 1921-07-12 Greenberg Harry Steuben Dining-service apparatus

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2822938A1 (fr) * 2001-04-03 2002-10-04 Didier Ortion Table de preparation de produits a convoyeur a ecailles
EP1248058A1 (de) * 2001-04-03 2002-10-09 Didier Ortion Produktvorbereitungstisch mit Schuppenförderband
SG125083A1 (en) * 2003-03-25 2006-09-29 Chu Tek Ong Conveyor system with incorporated temperature control means

Also Published As

Publication number Publication date
EP1036530A4 (de) 2001-03-07
WO1999027826A1 (fr) 1999-06-10

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