FR2793398A1 - Arrangement method for catering installation comprises preparation unit, including preparation equipment, distribution posts and circulation - Google Patents

Abstract

Arrangement (1) comprises preparation unit (1D) including preparation equipment (200). Between preparation unit and catering site (1A) are delimited two distribution posts (1B) for dishes (1C). Preparation unit is connected to each distribution post by circulation (7) complying with principle of walking forward. Each distribution post is equipped with preparation equipment (100) complementary to those in preparation unit. An Independent claim is also included for the arrangement.

Description

i The invention relates to a method of arranging an installation for

  catering and a catering facility for the distribution of themed dishes. The invention applies advantageously but not exclusively to the fitting out of premises constituting an existing catering installation. The invention relates, very particularly but not limited to, the development of a catering installation in which are served

put themed.

  By thematic dishes, we mean the dishes that are allusive of a region, a country or the food products constituting the dishes, for example Alsatian products, seafood, Italian products or a type of product , through

  example, the sandwitch, the dish of the day, the tarterie, etc ...

  We know, for example, a catering installation in which the dining room is divided into several catering locations in

themes.

  By theme dining location, we mean a surface on which tables and seats are arranged allowing people to take meals and which is characterized at least by the theme of decoration

  visible faces of walls which surround them, or even, which delimit them.

  For example, these walls are walls which delimit the locations of each other and / or of the walls of a building or of the room in which

  the restoration installation is arranged.

  In general, a kitchen prepares all of the dishes and distributes them to the various consumers from this kitchen via a "self"

with queue.

  This kitchen then has a substantial equipment likely to respond quickly to the needs of customers even if they in their

  together preferentially chooses a type of dish.

  So, for the majority of customers to eat a pizza, the oven chosen must be large, which necessarily increases the price and the

occupied surface.

  For the operation of this kitchen, a team also in number

sufficient must be available.

  We immediately understand that the material investment, the surface required

  for the installation of this material and the personnel must be largely sur-

  dimensioned to meet the needs of the client who in particular at noon

to eat in a limited time.

  This oversizing has the consequence of reducing the number of places intended for catering proper and therefore minimizing the size

of the restoration location.

  The invention also relates to catering installations

fitted out according to the process.

  One result which the invention aims to obtain is a method of arranging a catering installation which distributes themed dishes and complies with the rules and standards in terms of hygiene, that is to say, in particular the principle of " walk forward "that is to say the one-way flow of food and

  their constituents, and this by reducing investment.

  To this end, the invention relates to a method of arranging a catering installation for the distribution of themed dishes which comprises: - a preparation unit comprising preparation material and - at least one catering location delimited by at least one wall, this installation arrangement method being in particular characterized in that: - between the preparation unit and the catering location, at least two food distribution stations are delimited, each being dedicated to a catering theme, - each distribution station is linked to the preparation unit by circulation in accordance with the "forward" principle and - each distribution station is equipped with preparation materials complementary to those available to the customer. preparation unit, ensuring

  optimize the distribution of equipment to reduce investment.

  The invention also relates to the catering installation fitted out.

according to the process.

  The invention will be better understood with the aid of the description below made by way of

  non-limiting example, with reference to the attached drawing which schematically represents: - Figure 1; in top view, an installation fitted out according to the method of the invention,

  - Figure 2: an installation variant.

  Referring to the drawing, we see a catering installation 1 which, in the same room 2, includes for example three separate catering locations 1A, that is to say three surfaces on which tables 3 and seats 4 are arranged allowing people to sit down to eat.

  Of course, the installation may include only one location.

  io The catering installation for the distribution of themed dishes comprises: - a 1D preparation unit comprising 200 preparation material and - at least one catering location delimited by at least one

i5 wall.

  By 1D preparation unit, is meant at least one 1D location in which at least one person can supply and prepare 1C dishes, in immediate action or in delayed action, whether it is a presentation operation , preparation, reheating operation or

  set of complex kitchen operations.

  According to a characteristic of the process: - between the preparation unit 1D and the catering location 1A, at least two distribution stations 1 B of dishes 1 C are delimited, each of the stations being dedicated to a theme or to a type of catering, - the preparation unit 1 D is connected to each distribution station 1 B by a circulation 7 conforming to the principle of "forward movement" and - each distribution station 1 B is equipped with equipment 100 for preparation complementary to those 200 available to the preparation unit in

  taking care to optimize the distribution of equipment to reduce investment.

  Thus, for example, by using the food distribution station, a reduced-size oven, we manage to make this station a little more autonomous, which no longer has to systematically use the preparation unit. reduce the size of the oven in this unit and therefore reduce the investment and above all free up free space in order to reduce the space occupied by the unit

and its appendices.

  This increases the space for consumers, the choice of prepared products and being able to have a meal depending on the time available. Thus, it is estimated to be able to obtain a gain on the material investment of around 50% and a gain in occupied surface area of 40% compared to a production in traditional cuisine with "self-service", knowing that part

  production can be done in conjunction from an outdoor kitchen.

  Traffic is a transit area for employees, this area being

  defined by veterinary standards.

  It is therefore a circulation space which, materialized or not, must be

  respected when employees travel to transport food.

  The restoration installation 1 comprises, for example, at least two separate restoration locations 1A delimited by at least one wall 5, 6 which are, on the one hand, a wall 5 arranged in particular between two locations and, on the other hand , a wall 6 of the room 2 in which the restoration facility 1

is arranged.

  Particularly, the catering locations are places

  themed restoration cements, i.e. locations which are characterized at least by the theme of the decoration of an apparent face 5A, 6A of walls 5, 6 which adjoin them, such as walls 5 which delimit the locations each other and / or the walls 6 of a building or a room 2 in which

  the restoration installation 1 is arranged.

  Remarkably, the installation comprises: - between the preparation unit 1D and the catering location 1A, at least two distribution stations 1 B of food 1 C, each of the stations being dedicated to a theme or a type of catering, - a circulation 7 conforming to the principle of "forward movement" connecting the preparation unit 1 D to each distribution station 1 B, - for each distribution station 1B, preparation materials 100 complementary to those 200 available the preparation unit, taking care to

  optimize the distribution of equipment to reduce investment.

  Remarkably, using at least two walls among the walls 5, 6 that are, on the one hand, a wall 6 of the room in which the catering locations are to be formed and, on the other hand, a wall 5 reported in this room 2, a corridor 7 is formed to connect each distribution station 1B of food to the unit 1D of food preparation 1C, so as to allow pedestrian circulation between said unit 1D of preparation and station 1B distribution, without the need for a direct link with any of the

1A catering locations.

  Doors can allow passage from corridor 7 to the location of io catering but for other reasons than those of food supply. By direct link, we mean a pedestrian link which can be established by

  opening not controlled by a door.

  Compliance with these technical particularities makes it possible to obtain the expected result, namely, a catering installation which, comprising at least two food distribution points, complies with the rules and standards in terms of hygiene, that is to say, in particular the principle of "walking forward", namely the one-way circulation of dishes and / or their constituents, without requiring either the multiplication of units for preparing these dishes or the creation of a unit

oversized preparation.

  Significantly, the unit 1D for preparing meals 1C is constituted in a room 8 separate from room 2 comprising the catering locations 1A and this unit 1D is prepared for a fraction of the means

  materials necessary for preparing meals.

  Remarkably, at least one corridor 7 is constituted by having two walls 5, 6 of which at least one of the walls 5 determines the extent of the

room 2.

  Notably, a catering installation fitted out according to the method of the invention comprises a unit 1 D for preparing meals 1 C constituted in a room 8 distinct from room 2 comprising the locations 1A for catering and this unit 1D for preparing dishes 1C only contains a fraction 200 of the material means 100, 200 necessary for the preparation of

the set of dishes.

  Remarkably, a catering installation fitted out according to the method of the invention comprises at least one circulation such as a corridor 7 consisting of two walls 5, 6 and at least one of the walls 5 determines the extent

from room 2.

Claims (9)

  1. Method for arranging an installation (1) for the distribution of themed dishes comprising: - a preparation unit (1 D) comprising preparation material (200) and - at least one catering location delimited by at at least one wall, this process being CHARACTERIZED in that: between the preparation unit (ID) and the catering location (1A), io delimits at least two distribution stations (IB) of dishes (1C), each stations being dedicated to a theme or a type of catering, - the preparation unit (1D) is connected to each distribution station (1B) by a circulation (7) conforming to the principle of "running forward" and - we equips each distribution station (IB) with preparation materials (100) complementary to those (200) available to the preparation unit in   taking care to optimize the distribution of equipment to reduce investment.   2. Method according to claim 1 characterized in that at least one corridor (7) is constituted by having two walls (5, 6) of which at least one of   walls (5) determines the extent of the room (2).   3. Method according to claim 1 characterized in that it constitutes the unit (1D) for preparing dishes (1C) in a room (8) separate from the room (2) comprising the locations (1A) for catering and team this unit (1D) of preparation of a fraction of the material means necessary for the preparation dishes.   4. Method according to claim 1 characterized in that one equips the restoration locations with a wall (5, 6) including one of the visible faces   (5A, 6A) presents a themed decoration.   5. Catering installation for the distribution of themed dishes comprising: - a preparation unit (1 D) comprising preparation material (200) and - at least one catering location delimited by at least one wall, this installation being characterized in that it comprises: - between the preparation unit (1 D) and the catering location (1A), at least two food distribution stations (IB) (1 C), each of the stations being dedicated to a theme or a type of catering, a circulation (7) conforming to the principle of "forward movement" connecting the preparation unit (1 D) to each distribution station (IB), and for each distribution station (IB) , preparation materials (100) complementary to those (200) available to the preparation unit in   taking care to optimize the distribution of equipment to reduce investment.   6. Installation according to claim 5 characterized in that it comprises at least one circulation consisting of two walls (5, 6) and at least   one of the walls (5) determines the extent of the room (2).   7. Installation according to claim 5 characterized in that it comprises a unit (1 D) for preparing meals (1 C) formed in a room (8) separate from the room (2) comprising the locations (1A) catering and this unit (1D) for preparing meals (1C) comprises only a fraction (200) of the material means (100, 200) necessary for the preparation of all of the meals. 8. Installation according to claim 5 characterized in that it comprises at least two locations (1A) separate restoration delimited by at least one wall (5, 6) that are, on the one hand, a wall (5) arranged in particular between two locations and, on the other hand, a wall (6) of the room (2)   in which the restoration installation (1) is arranged.   9. Installation according to claim 8 characterized in that the restoration locations comprise a wall (5, 6) comprising on a   from its visible faces (5a, 6A) a decoration relating to a theme.