JP2001033152A - Food supply system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To effectually supply a disk suitable for each patient entering a hospital. SOLUTION: The present food supply system is adapted such that foods are placed on a tray for each patient in a supply center 1, and the tray is conveyed from the supply center 1 to the hospital 2 in the state where the tray is individually contained in an individual tray containing section of a supply container 5. Each tray includes therein a heating apparatus capable of heating foods on the tray for each food, and a control device for controlling the heating apparatus. In the course of conveyance of the food, heating is started at a position where it approaches the hospital, and each heating time of the heating apparatus is determined in response to the contents and disposition of the food on the tray. Further, foods are supplied to each patient of home patients from the supply center 1. In this case, in a patient house 3, there is disposed an exclusive oven capable of heating the foods on the tray for each food while placing the foods on the tray, whereby heating and cooking are achieved.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lunch service system for providing meals to hospitalized patients and the like.

[0002]

2. Description of the Related Art In hospital meals for hospitalized patients, it is necessary to prepare a variety of menus according to the condition of each patient. However, conventionally, a kitchen is provided in each hospital, and the hospital itself prepares the meals. Or to provide the cooking to an external cooking company.

[0003] However, such cooking at each hospital is wasteful and inefficient for equipment and personnel. Therefore, in order to solve it, Patent No. 26441
No. 87 (A47B 31/02) proposes a lunch system as shown in FIG.

[0004] In the delivery center 20, various dishes are cooked according to orders from a plurality of hospitals, cooked, and packed together with tableware. The packed dishes are placed on a delivery vehicle 22 in a state of being stored in a cool wagon 23 in which the inside is kept at a predetermined temperature or lower, and delivered to each hospital 21.

In the hospital 21, when the cool wagon 23 is delivered, a cooling unit (not shown) is connected to the cool wagon 23, and the cool wagon 23 is kept in a refrigerated state and waits until a lunch time. When the meal time approaches, the food is taken out of the cool wagon 23 according to the menu corresponding to each patient, placed on the tray 26 for each patient, and stored in the predetermined compartment 25 of the hot wagon 24.

In the hot wagon 24, heaters 28 are provided in the respective compartments 25 at positions corresponding to the dishes 27 on the tray 26, and the respective heaters are energized for a predetermined time by a timer. Cooking 27
Is heated to an optimal state. In that state, they are transported to each room and provided to each patient.

[0007] In this way, dishes suitable for each patient can be provided efficiently while reducing equipment and human waste.

[0008]

However, in the above-mentioned feeding system, in each hospital, food is taken out from the cool wagon 23 and placed on the tray 26 for each patient, and the hot wagon 24 However, there is a problem in that it needs to be stored in the compartment 25, which requires personnel and equipment to perform the storage, and it is troublesome.

SUMMARY OF THE INVENTION The object of the present invention is to solve such a problem and to make it possible to further reduce the waste of personnel and equipment for dishes suitable for each patient.

[0010]

According to a first aspect of the present invention, there is provided a food service system for providing food for an inpatient to a plurality of hospitals from a delivery center. In the state described above, the dishes are placed on the trays for each patient, and the trays are individually stored in the individually defined tray storage sections of the delivery container, and are transported from the delivery center to the hospital. It is characterized in that individual dishes are individually heated and cooked in the department. In this way, dishes suitable for each patient can be efficiently provided while minimizing human and equipment waste.

[0011] In the feeding system according to a second aspect of the present invention, the tray includes a plurality of heating devices capable of heating dishes on the tray for each dish, and a control device for controlling the heating devices. The control device controls each heating device according to the position and the content of the dish on the tray. In this way, optimal heating can be performed according to the content of the dishes on each tray.

[0012] Further, the lunch system according to a third aspect of the present invention,
The delivery container includes a plurality of heating devices capable of heating the dishes on the tray for each dish, and a control device for controlling the heating devices. The control device includes a position and a content of the dishes on the tray. Each heating device is controlled according to the following. Even in this case, optimal heating can be performed according to the contents of the dishes on each tray.

[0013] Further, the lunch system according to a fourth aspect of the present invention,
The tray and the delivery container include a plurality of heating devices capable of heating the food on the tray for each dish, and a control device for controlling the heating device. Each heating device is controlled according to the position and content of the dish. In this way, depending on the content of the dishes on each tray,
Even more optimal heating can be performed.

[0014] Further, the lunch system according to claim 5 is
The control device starts heating based on position information in a transport path. This way,
The heating can be completed in consideration of the arrival time of the dish to the hospital, and the patient can be provided with a freshly prepared dish without having to wait a long time.

[0015] Further, the lunch system according to claim 6 is
Heating control data for the dishes on each tray is recorded on the tray, and the control device of the delivery container reads the heating control data from the tray to control the heating device. In this way, the input of the heating control data to the control device of the delivery container becomes simple and reliable.

[0016] Further, the lunch system according to claim 7 is
The inside of the tray storage section is divided into a plurality of spaces by a heat insulating partition plate, and a cooling device is provided in any one of the spaces. In this way, by disposing the food to be kept at a low temperature in the space where the cooling device is provided, it is possible to keep the food at a low temperature even if some heat is transferred from the food heated in the other space.

Further, the lunch system according to claim 8 is
A food service system for providing food from a delivery center to a plurality of home patients, wherein the food is placed on a tray for each patient at the delivery center, and the tray has heating control data for the food on each tray. Is recorded and transported from the delivery center to the patient's home. At the patient's home, a plurality of heating devices capable of heating the dishes on the tray for each dish while the dishes are placed on the tray, and control for controlling the heating devices It is characterized in that the heating control data is read from a tray by a dedicated range having a built-in device, the heating device is controlled, and the food is heated and cooked. In this way, it is possible to efficiently provide home-based patients with dishes suitable for each patient.

Further, the lunch system according to the ninth aspect is characterized in that order data of a patient is sent to a delivery center via a hospital when an order for the contents of a dish is taken from a patient by a communication means and lunch is provided. And In this way, the patient's desired dishes can be adjusted at the hospital,
It can be provided according to the medical condition.

Further, in the food supply system according to a tenth aspect, the inside of the dedicated range is divided into a plurality of spaces by a heat insulating partition plate, and a cooling device is provided in any one of the spaces. And In this way, by disposing the food to be kept at a low temperature in the space where the cooling device is provided, it is possible to keep the food at a low temperature even if some heat is transferred from the food heated in the other space.

[0020]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a conceptual diagram of the lunch system of the present invention. In the delivery center 1, various dishes are cooked according to orders from a plurality of hospitals and cooked (or frozen, retorted, the same applies hereinafter), or cooked by an outside contractor. Can be purchased by dish and put into dishes by dish.
These dishes are selected for each patient and placed on a tray.

The tray on which the dishes are placed is stored in a delivery container 5 for each hospital in that state, and transported to the hospital 2 by a delivery vehicle 4. The inside of the delivery vehicle 4 is kept at a low temperature, and the dishes in the delivery container 5 are carried while being refrigerated. In addition, the delivery vehicle 4 receives the GPS
The user proceeds while confirming the current position using the above method. Then, when reaching the point where the remaining delivery time to the hospital 2 and the time required for heating the dish coincide, the heating of the dish is started.
In this way, cooking is performed while delivering the food, and heating is completed at the time of arriving at the hospital 2 so that the food can be eaten immediately upon arrival at the hospital 2. Upon arrival at the hospital 2, the tray 8 is transported to the hospital room with the tray 8 stored in the delivery container 5. To facilitate transportation at that time,
A caster is provided at the bottom of the delivery container 5.

In the above description, the lunch is provided from the delivery center 1 to the inpatients in the hospital 2, but not only the inpatients but also the home patients after leaving the hospital are provided with meals for each patient. You can also. In this case, a lunch menu is sent from the delivery center 1 to the patient's home 3 using a communication line such as a CATV, and the patient orders a desired dish from the menu. The order is once sent to the hospital 2 and checked by a doctor, a dietitian or the like. A doctor or a dietitian adjusts the contents and amount of ingredients included in the dish according to the patient's medical condition, and sends a lunch instruction to the delivery center 1 to the patient.

The delivery center 1 places dishes cooked in accordance with such a feeding instruction into cookware in a state of being cooked and chilled, and arranges them on a tray for each patient. The tray on which the dishes are placed is stored in the delivery container 5 in that state, and is carried to the patient's home 3 by the delivery vehicle 4. The inside of the delivery vehicle 4 is kept at a low temperature, and the dishes in the delivery container 5 are transported while being refrigerated. Tray is patient home 3
Once arrived, they are once stored in a refrigerator or the like, and then cooked by a dedicated microwave oven or the like at the meal time. In this way, lunch is provided to the home patient. The above is the outline of the lunch system of the present invention, and the details will be described below.

FIG. 2 is a diagram showing an example of the delivery container. In FIG. 2, 5 is a delivery container, 6 is a control / power supply unit, 7 is a tray storage unit, 8 is a heat insulating partition plate, 9 is a tray, 10 is a partition piece, and 11 is tableware. Tray storage unit 7
Can store one tray on which each dish is placed. The interior of the tray storage section 7 is divided into two spaces by a partition plate 8, and one of the two is
And the other is a cooling chamber 7C. On the side of the heating room 7H, dishes requiring heating are arranged, and on the side of the cooling room 7C,
Place dishes that you want to keep cold, such as salads. It is effective to provide a cooling device including a Peltier element or the like in the cooling chamber 7C so that it can be maintained at a low temperature even if some heat is transferred from the heating unit 7H.

FIG. 3 is a view showing the tray on which dishes are placed. The reference numerals correspond to those in FIG.
,... Are tableware with dishes, 12 is a control unit, 13
Is a connector. The tray 9 has heating units 9a to 9d for partially heating the respective units on the tray 9, and these are controlled by a control unit 12 including a CPU. As the heating units 9a to 9d, for example, a microwave-type heating unit in which a heating range is limited to a narrow range can be adopted. However, not limited to this, resistance heating,
Other heating means such as induction heating may be employed.

The connector 13 is connected to a connector (not shown) inside the tray housing 7 when the tray 9 is placed in the tray housing 7 of the delivery container 5. The power of the heating units 9a to 9d and the control unit 12 is supplied from the delivery container 5 side through the connector 13.

The control unit 12 records dish information indicating which dish is placed on each of the heating units 9a to 9d of the tray 9, and the control unit 12
It controls which heating section is heated and for how long. When a low-temperature dish such as a salad is placed on the side of the cooling chamber 7C of the tray 9, the heating unit in that part is naturally not energized.
The dish information is recorded, for example, by downloading the dish data for each patient set in the computer into which the data of the individual order slip is input to the control unit 12.

Further, as shown in FIG. 4, if the heat-insulating cover 14 is put on the dishes 11-1 and 11-2 of the dish to be heated,
Transfer of the heat of the heated dish to the dishes 11-3 to 11-5 of the dish can be suppressed more reliably.

In the above embodiment, the trays 9 are provided with the heating units 9a to 9d. However, instead of the trays 9, the heating units 7a to 7d are provided in the tray storage units 7 of the delivery container 5 as shown in FIG. May be provided. In this case, the heating units 7a to 7
The control of d is performed by the control / power supply unit 6 of the delivery container 5 in a concentrated manner. In the control / power supply unit 6, information on the food placed on the tray 9 stored in each tray storage unit 7 is recorded. Is controlled for how long.

Further, a heating section is provided in both the tray 9 and the delivery container 5, and the heating and heating section is effectively used by using both the heating sections.
Cooking may be performed. At that time, delivery container 5
It is also conceivable that the heating unit on the side heats the entire container at the same time and uses the heating unit of the tray 9 to supplement the heating to adjust the heating for each dish.

In any case, in order to record the information on the dishes placed on the respective trays 9 in the control / power supply unit 6, for example, when the dishes are placed on the respective trays 9, the information is stored in the tray 9s. When the tray 9 is stored in the tray storage unit 7, the information can be read and recorded in the control / power supply unit 6. In that case, as the information recording unit, an electronic memory may be provided on the tray 9 and used, or a non-electronic one such as a barcode may be used.

On the other hand, for the home patient, a dedicated microwave oven is placed in the patient's home 3, and the tray carried from the delivery center 1 is put into it for cooking as described above.

FIG. 6 is a diagram showing a dedicated microwave oven for a home patient. In FIG. 6, 15 is a dedicated microwave oven, 1
5a to 15d are heating units, and 16 is a tray. Tray 1
In 6, there is a predetermined dish in a predetermined position. The heating units 15a to 15d have a heating range limited to a narrow range, and only heat a dish disposed directly below the heating range. Control of the heating units 15a to 15d is performed by a control unit (not shown) of the dedicated microwave oven 15.

FIG. 7 is a view showing a modification of the dedicated microwave oven, and FIG. 8 is a view showing a sectional view of the heating chamber of FIG. 7 and 8, reference numeral 17 denotes a partition plate, reference numeral 18 denotes a partition of a tray, and reference numeral 15e denotes a Peltier element for cooling.

In this modification, the delivery container 5 described above is used.
Similarly to the tray storage section 7, a heat insulating partition plate 17 is provided inside the dedicated microwave oven 15, and the inside is divided into two spaces of a heating chamber 15H and a cooling chamber 15C. Then, cooking requiring heating is arranged on the side of the heating chamber 15H,
On the side of 5C, a dish such as a salad that is desired to be kept at a low temperature is arranged. The cooling chamber 15C is provided with a Peltier element 15e so that the temperature can be maintained at a low temperature even if a little heat is transferred from the heating unit 15H, and the heat in the cooling chamber 15C is absorbed and released to the outside.

In any case, the control unit of the dedicated microwave oven 15 needs information on which part of the tray 16 is to be heated and how long it is to be cooled when heating the food on the tray 16. , That information,
As shown in FIG. 7, the information is recorded on a barcode 19 attached to the back side of the tray 16. And dedicated microwave oven 1
The control unit 5 reads the information with a bar code reader (not shown) provided on the bottom surface of the heating chamber,
The cooking is heated / cooked by controlling which heating unit among a to 15d is heated and for how long, or how long it is cooled by the Peltier element 15e. The information is not limited to a barcode, but may be electronically recorded using a memory provided in the tray 16.

By the way, the tray 16 is placed in the dedicated microwave oven 1.
When putting it in 5 and putting it back and forth, the relationship between each dish and the heating units 15a to 15d is shifted,
Correct heating is not possible. In addition, some home patients may be elderly or physically handicapped, and may be placed in the dedicated microwave oven 15 with the tray 16 turned around. Therefore, it is desirable to devise the shape of the tray 16 so that the tray 16 cannot be put into the dedicated microwave oven 15 in a state where the tray 16 is turned upside down. For example, as shown in FIG. 10, the width of the front and rear of the tray 16 may be made different, and the shape of the tray storage portion of the dedicated microwave oven 15 may be adjusted to the shape of the tray 16.

Further, the tray 16 is provided with a dedicated microwave oven 15.
As shown in FIG. 10, the detection switch 15
By providing f and starting the heating on the condition that the tip of the tray 16 operates the detection switch 15f and the door of the dedicated microwave oven 15 is closed, the heating can be automated.

[0039]

Since the present invention is configured as described above, it has the following effects. That is, in the food supply system according to claim 1, dishes are placed on trays for each patient at the distribution center, and the trays are individually stored in the individual tray storage units of the delivery container, and then the food is sent from the delivery center to the hospital. Each dish is individually heated and cooked in the tray storage section during the conveyance. As a result, dishes suitable for each patient can be efficiently provided while minimizing human and equipment waste.

According to a second aspect of the present invention, there is provided a food supply system, wherein a plurality of heating devices capable of heating dishes on the tray for each dish and a control device for controlling the heating devices are built in the tray. Each heating device is controlled in accordance with the position and contents of the tray, so that optimal heating can be performed in accordance with the contents of the dishes on each tray.

Further, the lunch system according to claim 3 is
A plurality of heating devices capable of heating the dishes on the tray for each dish and a control device for controlling the heating devices are built in the delivery container, and each heating device is controlled according to the position and the contents of the dishes on the tray. As a result, optimal heating can be performed according to the contents of the dishes on each tray.

[0042] Further, the lunch system according to claim 4 is
A plurality of heating devices capable of heating the dishes on the tray for each dish, and a control device for controlling the heating devices are incorporated in the tray and the delivery container, and the control devices for the tray and the delivery container determine the position of the dishes on the tray. In addition, since each heating device is controlled in accordance with the content and the content, further optimal heating can be performed in accordance with the content of the dish on each tray.

Further, the lunch system according to claim 5 is
Since heating is started based on the position information in the transport path, heating is completed in consideration of the arrival time of the dish to the hospital, and the freshly prepared dish is provided to the patient without waiting for a long time. be able to.

[0044] Further, the lunch system according to claim 6 is
The heating control data for the dishes on each tray is recorded on the tray, and the control device of the delivery container reads the heating control data from the tray to control the heating device. The input of heating control data becomes simple and reliable.

Further, in the lunch system according to the present invention, the food is placed on the tray for each patient at the delivery center, and the heating control data for the food on each tray is recorded on the tray, and the delivery center sends the food to the patient. Transported to your home,
At the patient's house, a dedicated range capable of heating the dishes on the tray for each dish while the dishes are placed on the tray is used to read the heating control data from the tray and control the heating device to heat and cook the dishes. did. As a result, a meal suitable for each patient can be efficiently provided to the home patient.

Further, in the lunch system according to the eighth aspect, the order data of the patient is sent to the delivery center via the hospital when the meal is ordered from the patient by the communication means and the meal is provided. In addition, the dishes desired by the patient can be provided according to the medical condition by making adjustments at the hospital.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram of a lunch system of the present invention.

FIG. 2 is a diagram illustrating an example of a delivery container.

FIG. 3 is a diagram showing a tray on which food is placed.

FIG. 4 is a diagram showing a state where a heat insulating cover is put on the device shown in FIG. 3;

FIG. 5 is a diagram illustrating a tray storage section of the delivery container.

FIG. 6 is a diagram showing a dedicated microwave oven for a home patient.

FIG. 7 is a diagram showing a modification of the dedicated microwave oven.

8 shows a sectional view of the heating chamber of FIG.

FIG. 9 is a diagram showing the back side of the tray.

FIG. 10 is a diagram showing a modification of the tray.

FIG. 11 is a diagram showing a proposed lunch system.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 4 ... Delivery car 5 ... Delivery container 6 ... Control / power supply part 7 ... Tray storage part 7a-7d ... Heating part 8 ... Partition plate 8 9 ... Tray 11 ... Tableware 12 ... Control part 13 ... Connector 14 ... Heat insulation cover 15 ... Exclusive Microwave oven 15e ... Peltier element

Continued on front page F-term (reference) 4B055 AA10 AA16 BA22 BA34 BA36 BA40 BA66 CA13 DB15 EA08 GD02 GD05 4B066 AA11 AB06 AB08 BA09 BA12 BB03 BB05 BB20

Claims (10)

[Claims] 1. A food service system for providing in-patient food to a plurality of hospitals from a delivery center, wherein the food is placed on a tray for each patient at the delivery center, and the tray is partitioned into individual delivery containers. Transported to the hospital from the delivery center in a state of being individually stored in the tray storage section,
A feeding system, wherein individual dishes are individually heated and cooked in the tray storage section during transportation. 2. The tray includes a plurality of heating devices capable of heating dishes on the tray for each dish, and a control device for controlling the heating devices. 2. The feeding system according to claim 1, wherein each heating device is controlled in accordance with the position and the content. 3. The delivery container includes a plurality of heating devices capable of heating the dishes on the tray for each dish, and a control device for controlling the heating devices. 2. The food service system according to claim 1, wherein each heating device is controlled according to the position and the content of the dish. 4. The tray and the delivery container include a plurality of heating devices capable of heating the food on the tray for each dish and a control device for controlling the heating device, and control the tray and the delivery container. The meal feeding system according to claim 1, wherein the device controls each heating device according to the position and the content of the dish on the tray. 5. The feeding system according to claim 2, wherein the control device starts heating based on information on a position in a transport path. 6. The heating control data for the dishes on each tray is recorded on the tray, and the control device of the delivery container reads the heating control data from the tray to control the heating device. A food service system according to claim 3, 4 or 5. 7. The apparatus according to claim 1, wherein the inside of the tray storage section is divided into a plurality of spaces by a heat insulating partition plate, and a cooling device is provided in any one of the spaces.
3. A feeding system according to 3, 4, 5 or 6. 8. A food service system for providing food to a plurality of home patients from a delivery center, wherein the food is placed on a tray for each patient at the delivery center, and the tray is provided with each tray. Heating control data for the dish is recorded and transported from the delivery center to the patient's home, where a plurality of heating devices capable of heating the dish on the tray for each dish while the dish is placed on the tray; A food service system wherein a heating range is controlled by reading the heating control data from a tray using a dedicated range having a built-in control device for controlling the device, thereby heating and cooking the food. 9. The lunch system according to claim 8, wherein the meal is ordered by receiving an order of the contents of the meal from the patient by the communication means, wherein the order data of the patient is sent to the delivery center via the hospital. system. 10. The lunch according to claim 8, wherein the inside of the dedicated range is divided into a plurality of spaces by a heat insulating partition plate, and a cooling device is provided in any one of the spaces. system.