JP2001299554A - Freshness management method of goods in revolving eating and drinking table and equipment for the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To facilitate works for confirming deteriorated goods in freshness. SOLUTION: In a revolving eating and drinking table provided with a circulating path 22 on an upper side of a base stand 12, the good 14 is provided on a freshness management member 32 which is arranged on or inside of the circulating path 22, actuated by supply of the good, counts an elapsed time of the supplied goods 14 and gives warning when predetermined time has passed to notice the presence of deteriorated goods 14 in freshness after the elapse of predetermined time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for managing the freshness of goods which can easily manage the freshness of goods transported on a circuit at a restaurant having a rotating dining table.

[0002]

2. Description of the Related Art Conventionally, in a restaurant equipped with a rotary dining table, sushi as a product is usually placed on a product dish and transported on a circuit.

[0003] In addition, in order to eat delicious sushi as a product, the temperature of the shari should be human skin (around 25 to 35 degrees).
It is known that the temperature of the material such as sashimi is optimal when it is cold.

[0004] The freshness of sushi, which is a product, is controlled by the eyes of workers such as cooks and employees, and the moisture of the material evaporates without being eaten by customers for a long time. The workers who had reduced the freshness and deteriorated the freshness had been recovered by workers on the circuit.

[0005]

Conventionally, as described above, sushi, which is a product conveyed in a circuit on a rotating dining table, has a problem in that as time passes, the water content of the material evaporates and the temperature of the shari drops. The problem is that the freshness deteriorates and the food cannot be eaten deliciously.

[0006] For this reason, when collecting the food plate on which the sushi whose freshness has deteriorated due to the evaporation of the water content and the temperature of the liquor has fallen, it is necessary to recover the product plate according to the patrol time or the number of rounds. As usual, since the temperature and humidity fluctuate depending on the season, workers such as cooks and employees need to learn the sushi patrol time or number of times according to the season as an empirical rule, For inexperienced workers, the problem is that this collection work is very troublesome.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method and an apparatus for managing the freshness of a product in a rotary eating and drinking table, in which it is extremely easy to check the product whose freshness has deteriorated and cannot be eaten deliciously.

[0008]

SUMMARY OF THE INVENTION According to the present invention, there is provided a rotary eating and drinking table provided with a circuit for transporting goods in a circuit above a base. , Measure the elapsed time of the supplied goods,
The present invention is characterized in that commodities are supplied to a freshness management member that warns of elapse of a predetermined time, and a warning is given of the existence of commodities whose freshness has deteriorated after elapse of a predetermined time.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS As shown in FIGS. 1 to 4, a commodity freshness management device for a rotary dining table according to the present invention has the following configuration.

The rotary dining table used in the present invention includes a base 12
Is a commodity plate 2 on which a sushi in which a sashimi or the like 18 is placed on a commodity 14, in the present invention, a shari 16 is placed.
0 is provided on the base 12
Is provided with a counter 24 on the outer periphery thereof.

In this embodiment, the commodity plate 20 is a paper plate which does not require washing after use, is sanitary, is easy to handle, and is disposable.

The traveling circuit 22 is formed by a crescent chain in which a number of crescent-type plates, which are transport members 36, are axially mounted on an endless chain.

A sensing unit 26 is provided on the upper surface, and a timer 28 is provided inside.
And a timer 28 which measures the elapsed time from the supply of the product and warns that a predetermined time has elapsed.
The disposed freshness management member 32 is fixedly mounted on the circuit 22.

In the present embodiment, the sensing unit 26 is a push switch which is disposed so as to be able to protrude and retract upward, but may be a sensor such as a touch sensor.

The alarm 30 is a light-emitting lamp, and the power of the timer 28 and the alarm 30 is provided by the battery 3 installed therein.
4.

The freshness management member 32 is a cylindrical table on which a timer 28, a warning device 30 and a battery 34 can be disposed, and the commodity tray 20 can be supplied (placed) on the upper surface.

The freshness management member 32 having the above-mentioned structure supplies the commodity dish 20 on which the commodity 14 is placed on the upper surface, so that the pressing switch as the sensing unit 26 first activates the commodity dish 20 on which the commodity 14 is placed. Pressed, then timer 2
8 is operated, and after a lapse of a predetermined time by measuring the elapsed time from the supply of the product by the timer 28, that is, continuously transported on the traveling circuit 22 without being eaten by the customer, the sushi material 18 as the product 14 is obtained. Of the commodity 14 on which the commodity 14 whose freshness has deteriorated due to the evaporation of water and the temperature of the house 16 has been reduced.
The light emitting lamp serving as the warning device 30 is turned on to warn of the presence of.

Using the present apparatus, a circuit 22 of a rotary dining table is used.
A method for managing the freshness of the product 14 placed on the product tray 20 to be transported cyclically above will be described in detail below.

In advance, the freshness management member 32 is
An appropriate number of them are fixed and mounted on 2.

At this time, the freshness management member 32 is fixed to the traveling circuit 22 and placed on the traveling member 22 by forming a concave portion (not shown) on the upper surface of the transporting member 36 above the traveling circuit 22.
For example, a protrusion (not shown) formed on the back surface of the second member is locked.
Through the locking mechanism.

Next, a product plate 20 on which a sushi in which a material 18 such as sashimi is placed on a shari 16 which is a product 14 is placed.
Is sequentially supplied (placed) on each freshness management member 32 fixed on the traveling circuit 22.

On the upper surface of the freshness management member 32, the product 14
Is supplied, the pressing switch, which is the sensing unit 26, is first pressed by the product dish 20, and then the timer 28 is operated, and the predetermined time is measured by measuring the time elapsed from the product supply by the timer 28. After a lapse of time, that is, without being eaten by the customer, the product is continuously transported on the circuit 22 and the moisture of the sushi material 18 as the product 14 evaporates, and the temperature of the shari 16 is lowered to deteriorate the freshness of the product. The light emitting lamp as the warning device 30 is turned on to warn of the presence of the commodity dish 20 on which the product 14 is placed.

By the warning of the warning device 30, a worker such as a cook or an employee collects the product plate 20 on which the warned freshness-degraded product 14 is placed.

At this time, the timer 28 of the freshness management member 32
By appropriately changing the elapsed time from the product supply measured by the company according to the season, it is possible to reliably manage the product freshness according to the season.

When the commodity tray 20 on the freshness management member 32 is taken by a customer, the timer 28 is automatically reset to prepare for the next supply (placement) of the commodity tray 20.

For this reason, the freshness of the products 14 placed on the product trays 20 on each freshness management member 32 can be individually managed, and the collection workability can be improved by collecting only the product tray 20 for which warning has been given. Can be improved.

A collection conveyor (not shown) is provided along the circuit 22 and a movable guide (not shown) is provided at a connecting portion between the collection conveyor and the circuit 22 to control freshness. The guide 32 is moved to the traveling route 22 by the product freshness deterioration warning of the member 32, and the product plate 20 whose freshness of the warned product is deteriorated is transferred to and collected on the collection conveyor along the guide. In addition, it becomes possible to mechanically collect the commodity dish 20 on which the commodity 14 whose freshness has deteriorated is placed.

When freshness management of the product 14 to be provided is not necessary, the freshness management member 32 is removed from the circuit 22 and used.

FIGS. 5 and 6 show the freshness management member 32.
Another example is shown.

The freshness management member 32 of this embodiment is provided with a warning device 30 that emits a warning sound, for example, a chime sound or a melody sound that does not cause discomfort to customers in the store, and a battery (not shown) as a power supply. The disk-type timer 28, the sensing unit 26, and the pressing switch in this example are integrally formed to have a size that can be stored in the thread bottom portion 38 of the commodity dish 20.

In FIGS. 5 and 6, reference numeral 40 denotes a time set button.

The method of using the freshness management member 32 of the present embodiment is as follows. The freshness management member 32 is placed on the transport member 36 of the circuit 22, and the commodity dish 20 on which the product 14 is placed is placed on the freshness management member 3.
2 instead of being placed on
And used to cover the freshness management member 32.

At this time, the product dish 20 is placed on the freshness management member 32.
Is provided, first, the sensing unit 26, in this case, the pressing switch is pressed by the product plate 20 on which the product 14 is placed, and then the timer 28 is activated, and the timer 2
After a lapse of a predetermined time by measuring the time elapsed from the supply of the product 8, that is, the presence of the product plate 20 on which the products 14 that have been continuously transported without being eaten by the customer and on which the freshness-degraded products 14 are placed are notified. A warning is issued by a warning sound emitted from 30.

By the warning of the warning device 30, the operator is warned that the product plate 20 on which the warned freshness-degraded product 14 is placed.
Collect.

FIG. 7 shows still another example of the freshness management member 32.

The freshness management member 32 of this embodiment is such that the sensing section 26 of the freshness management member shown in FIGS. 5 and 6 is a touch sensor, and the other components are the same as those of the freshness management member shown in FIGS. Are identical.

The method of using the freshness management member 32 of this embodiment is the same as that of the embodiment shown in FIGS.
8 and used to cover the freshness management member 32.

At this time, the product dish 20 is placed on the freshness management member 32.
Is provided, first, the sensing unit 26, in this case, the touch sensor senses the product tray 20 on which the product 14 is placed, and then the timer 28 is activated, and the elapsed time from the product supply of the timer 28 is supplied. After the elapse of a predetermined time by the timing of
In other words, the existence of the product tray 20 on which the products 14 that have been continuously transported without being eaten by the customer and that have deteriorated freshness are placed,
A warning is issued by a warning sound emitted from the warning device 30.

By the warning of the warning device 30, the worker is warned that the product plate 20 on which the warned freshness-degraded product 14 is placed.
Collect.

FIGS. 8 and 9 show the freshness management member 32.
Yet another example is shown.

The freshness management member 32 of the present embodiment is configured such that the push switch as the sensor 26 of the freshness management member shown in FIGS. 5 and 6 is detachable, and the freshness management member 32 is mounted on the transport member 36 of the circuit 22. Other configurations are shown in FIG.
And the freshness management member shown in FIG.

The method of using the freshness management member 32 of the present embodiment is as follows. The transportation member 36 of the circuit 22 in which the freshness management member 32 is installed.
The product dish 20 on which the product 14 is placed is supplied (placed) and used.

At this time, the commodity tray 20 is first supplied onto the transport member 36 of the circuit 22 in which the freshness management member 32 is mounted, so that the sensing unit 26, in this case, the push switch places the commodity 14 thereon. The product is pressed by the dish 20 and then a timer (not shown) is operated. After a predetermined time elapses by counting the time elapsed from the supply of the product by the timer, that is, the product is continuously circulated without being eaten by the customer, The existence of the commodity dish 20 on which the commodity 14 whose freshness has deteriorated is placed is warned by a warning sound emitted from a warning device (not shown).

By the warning of the warning device, the operator collects the product dish 20 on which the warning is issued and the product 14 whose freshness is deteriorated is placed.

When it is not necessary to manage the freshness of the product 14 to be provided, the sensor 26 of the freshness management member 32, in this case, the push switch is removed from the transport member 36 of the circuit 22 and used.

In all the examples, the commodity plate 20 is a paper plate, but may be a plastic plate or a ceramic plate.

It is obvious that the traveling circuit 22 is not limited to the crescent chain, but can adopt a mechanism for traveling by an endless chain, an endless belt or the like.

The shape of the freshness management member 32 is cylindrical or disk-shaped, but the shape is not particularly limited.

The means for fixing the freshness management member 32 to the traveling circuit 22 is such that a protrusion formed on the back surface of the freshness management member 32 is engaged with a recess formed on the upper surface of the transport member 36 of the traveling circuit 22. The upper surface of the conveying member 36 above the circuit 22 is formed of an iron material, and a magnet (not shown) is attached to the back of the freshness managing member 32. 32 may be fixed on the transporting member 36 of the traveling circuit 22, and any other structure that can be fixed on the traveling circuit 22 may be freely adopted, and the freshness management member 32 may be secured on the traveling circuit 22. It is also possible to simply put them on without putting them on.

The sensing section 26 of the freshness management member 32 is a push switch or a touch sensor which is disposed so as to be able to protrude and retract upward, but may be any mechanism having a function of sensing the commodity dish 20.

The warning device 30 of the freshness management member 32
Although the warning is given by the light emission of the light emitting lamp and the warning sound, the warning may be given step by step based on the flashing time of the light emitting lamp, the light emitting location, the number of light emitting, and the light emitting color. You are free to warn.

The power source of the sensor 26, the timer 28, and the alarm 30 of the freshness management member 32 is a battery 34, but it is obvious that another battery such as a solar battery is used.

The sensor 26, the timer 28, and the alarm 30 of the freshness management member 32 are separately provided, but it is obvious that a microcomputer unit in which the components are integrated is used.

The product 14 is a sushi in which a material 18 such as sashimi is placed on a shari 16.
The products 14 are not limited to those provided and provided, for example, as grilled foods and fried foods, placed on tableware such as an iron plate and placed on the freshness management member 32 or supplied and provided. It is self-evident that the freshness can be controlled even if the product is grilled or fried, by warning that the temperature of the grilled or fried food has dropped due to the lapse of a predetermined time and that the freshness has deteriorated.

The apparatus used in the method of the present invention is not limited to this example.

[0056]

According to the method and apparatus for managing the freshness of a product in a rotary dining table according to the present invention, after a predetermined time has elapsed by measuring the elapsed time from the supply of the product supplied to the freshness management member, that is, the product is eaten by the customer. Warning of the presence of a product that has been degraded freshness by being continuously circulated on a circuit without warning, compared with the freshness management of products based on the rules of thumb of workers such as cooks and employees. It is only necessary to collect the finished products, and it is extremely easy to check the products whose freshness has deteriorated.

By changing the timekeeping time of the freshness management member according to the season, it is possible to reliably manage the freshness of the product according to the season.

[Brief description of the drawings]

FIG. 1 is a perspective view of a freshness management member that is an apparatus according to the present invention.

FIG. 2 is a front view of the same.

FIG. 3 is a simplified circuit diagram of components of the freshness management member.

FIG. 4 is a perspective view of a main part showing a use state of the device according to the present invention.

FIG. 5 is a perspective view showing another example of a freshness management member.

FIG. 6 is a perspective view of a main part showing a use state of the same.

FIG. 7 is a perspective view showing still another example of a freshness management member.

FIG. 8 is a perspective view showing still another example of a freshness management member.

FIG. 9 is a front view of the same.

[Explanation of symbols]

 12 Base 14 Product 20 Product dish 22 Circuit 32 Freshness management member

Claims (2)

[Claims] A rotary eating and drinking table provided with a traveling circuit (22) for traveling around a commodity (14) above a base (12),
On the freshness management member (32), which is placed or installed on the circuit (22) and operated by the supply of goods, measures the elapsed time of the supplied goods (14), and warns of the elapse of a predetermined time, (14) is supplied, and the existence of the commodity (14) whose freshness has deteriorated after a predetermined time has passed is warned. 2. A rotary eating and drinking table provided with a traveling circuit (22) for traveling around a commodity (14) above a base (12),
A freshness management member (32) that is activated by product supply, measures the elapsed time of the supplied product (14), and warns that a predetermined time has elapsed.
Is placed or installed on a circuit (22).