JP2001513007A - Restaurant food cooking line - Google Patents

Abstract

(57) [Summary] A food cooking line generally having a U-shape. A first compartment having a thermal storage room. A second compartment with a cold storage room. The first compartment is arranged substantially perpendicular to the second compartment. A third compartment coupled to the second compartment and having a delivery area. The thermal storage compartment has two openings so that it can be refilled and removed from two different locations.

Description

DETAILED DESCRIPTION OF THE INVENTION                        Restaurant food cooking line                                Background of the Invention Field of the invention   The present invention relates generally to the effective preparation of food products. In particular, the invention relates to restaurants An improved food cooking line of the type used in US Pat.Related technology   Restaurants, including quick-service restaurants, generally have a food preparation line. Has adopted. For example, a typical food cooking line has several workstations It is a straight line having. Employees go through several workstations from the starting terminal And prepares one meal according to the progress up to the serving terminal. At the serving terminal, Final food so that it can be taken or taken out or fulfilled Can be cooked. Therefore, these food cooking lines have many employees and This requires a large work area.   Conventional linear food cooking lines have several other disadvantages. This cooking rye Need to interrupt the cooking process while refilling food. Typical Food cooking lines also only cook food, and packaging for customers is Do. In addition, employees typically use cooking lines and the cash used to serve customers. Food must be transported over a fairly long distance with the unter space. Long hauling takes more time and therefore reduces food availability Resulting in larger food preparation areas and reduced customer capacity become.                                Summary of the Invention   Therefore, ergonomics that require fewer employees for the restaurant It is necessary to adopt a food cooking line with a typical structure. In addition, employee food preparation There is also a need for a food preparation line that can maintain a food supply without disturbing food supply. Further Food, which allows employees preparing food to easily package food for their customers object There is also a need for a cooking line.   One aspect of the invention is thus a food preparation including a first compartment and a second compartment. About the line. The second compartment is generally located at right angles to the first compartment. A third compartment is located adjacent to the second compartment and extends from the second compartment. You. One of these compartments is equipped with a thermal storage room, and another one is kept warm. A cold storage room is provided. In a preferred embodiment, the food cooking line comprises three The "U" shape by the compartments, i.e. the first compartment, the second compartment and the third compartment Has formed. The first section and the third section form the legs of this U-shaped line And the second compartment is a "U" shaped crossbar (i.e., a U-shape extending between the side legs) (Part of the line of the shape). Hot food insulation room (for example, steam table) , Formed by the first and second compartments or by the third and second compartments Placed near the corner. This hot food insulation room is the height of the manual work of the food cooking line Or placed near it. The second section of this line contains fruits and vegetables without lids A storage container is provided. At least one order display device is almost Located at eye level. The order display device is a hot food warming room and / or fruits and vegetables It can be placed near the object storage container. The third section of this line includes The lay down is typically at the outer end of the third compartment (ie, the distal end of the second compartment). ).   In one preferred embodiment, one of the order displays is in proximity to the first section of the line. And another order indicator is in close proximity to the third section of this line It is arranged. So employees can view orders from either side of this line The device can be easily seen.   The food preparation line is also in the first compartment and generally near the hot food warming room Includes a steam cabinet that is located in This steam cabinet A bean cup dispenser is arranged between the hot food insulation room. Hot The cabinet is typically a steam cabin in the first section of the food preparation line. It is desirable to be placed under the vignette.   For example, but not limited to, various types of ground beef and beans A food dispenser is located near the hot food warming room to distribute hot food. Preferably. There is also a hot shelf near this food dispenser. This hot shelf is For example, but not limited to, a taco table, a tortilla table, etc. To store a variety of ingredients, including foods based on such corn flour It is desirable to be adopted. In one preferred embodiment, the food dispenser nose Is above the hot food compartment and the hot shelf is behind the nozzle of this food dispenser Are arranged. This part of the food cooking line is formed by the first and second compartments It is desirable to be in the corner where At least one indicator is hot food insulation Diagnostic system located near the room and constantly monitoring this hot food insulation room Work with Indicators for this diagnostic system are audible alarms (sound or Is a voice), a visual display, or a light indicator. Diagnosis for hot food insulation room The cutting system is installed near the hot food warming room and the indicator. Diagnosis The system determines the level of water in the hot food insulation room (if used), the heating element. The function of the material and the automatic filling procedure (if used) An abnormal condition was detected in one of these factors or in one of these procedures If so, activate the indicator.   The food cooking line counts the time each meal is on this line Timing system. Measurement time is pre-selected for specific ingredients When the set time is reached, the timer signals the indicator and the line Give alerts to workers. In this way, the predetermined time set according to the safety standards Over time, the ingredients will not remain on the food cooking line.   In a preferred embodiment, the food preparation line also includes a hanging storage system. This involves, for example, packaging materials such as wraps, containers, boxes and / or bags. Although storage is desirable, this storage system can also be used to store other items. Can be. This hanging storage system is used in the second section of the food preparation line. It is desirable to install it on a vegetable storage container.   The food cooking line may also include a taco rail. This taco The rail is placed in front of the fruit and vegetable container in the second section of the line. Garbage container Is a place to receive garbage deposited near the fruit and vegetable storage container and taco rails, It is placed under the taco rail.   Several features can be added to the present invention. For example, food cooking la Inns can also be equipped with an improved Quesadius warmer with split lids. You. With this split lid, while one lid is closed, the heating lid is removed from the other lid. Can access the device. In this way, compared to a conventional heating device, The efficiency and performance of the heating device has been improved.   The third section of this line is also located near the tray dispenser. Packaged food storage room. Bag opening device is used to open the bag Placed on line near packaging food storage room and tray dispenser You.   According to another aspect of the invention, a fan with a fan unit outside the steam flow. A team cabinet is disclosed. The steam chamber is made up of several side panels Is formed. One side of this steam chamber is Traversed by the laminar flow of air forming an air curtain You.   In a preferred embodiment, the steam cabinet is also partially open to this chamber. Includes a swing door that extends across the open side. The bottom of this swing door Has an edge that is in contact with a laminar air curtain over its entire length. steam A heater is provided on the upper surface in the chamber. This heater is It generates enough heat to prevent condensation from forming on the upper surface of the chamber. Steamch An exhaust system is installed on the top of the chamber and above the heater.   According to another aspect of the invention, a food dispenser for drawing a predetermined amount of food. Is disclosed. This food dispenser is equipped with one hopper, This keeps the ingredients needed to supply enough food to the food preparation line for a period of time. You can have. The hopper pulls out ingredients from this hopper while weighing Connected to a positive displacement pump device. This positive displacement pump device is The separated food portion is sent through a separation nozzle to a food cooking line for food distribution.   In one preferred embodiment, the positive displacement pump device is a piston type pump. And operate with a two-position valve. This valve has an inlet communicating with the hopper and a nozzle A valve chamber having an outlet communicating with the pump, and a connection port to which the pump is connected. is there. The valve member is moved within this valve chamber to selectively pump the hopper or distribution nozzle. Connect to pickle. To extract food from the hopper, the valve member Move the pump to a position where it connects the pump and closes the connection to the nozzle (eg, Is). Pump piston moves away from valve to pull food out of hopper To exercise. The degree of piston movement is used to measure the amount of food distributed. In addition, it is proportional to the amount of food extracted. Next, the valve member is connected by the pump to the nozzle. Moved to the position where In this position, the valve member moves between the hopper and the pump. Close the connection. The pump then moves towards the valve to release the foodstuff from the nozzle Move. Even in this case, the amount of food distributed according to the degree of piston movement is controlled. It is.   In a further aspect of the present invention, a wrap storage system is disclosed. This cis The system includes several modular hanging shelves with mounting means for hanging the shelves. I will. These hanging shelves contain removable wrap containers and carton displays. There is a pensa.   In a preferred embodiment, the shelf has several hooks on the edge of its side panel . These hooks are shaped to hang on rods that extend along the food cooking line Has formed. The shelves are also shaped to accommodate wrapped containers of various sizes and shapes. ing. Inside the wrap container are food packaging materials for various menu foods There is a carton. An elongated slot cut along the inside of the bottom panel of the shelf Receive the elongated flange of this wrapped container. The elongate in the container of this wrap The flange fits into the shelf slot at an angle. These shelves are food-like At any point along the control line, it is hung on an attached rod.   Yet another aspect of the present invention relates to a food cooking line having two parts. . The first part is adjacent to the second part. The first part is the skills of one employee It is desirable to include a heating device and a heating device within a reach of the heating device. Second part The part preferably includes an ancillary container located in close proximity to the heating device. New This second part also includes a package dispenser. Incidental Container and package dispensers should be within the reach of one employee. Has the advantage that they are each located within a range of about 6 feet.   Other aspects of the invention will become apparent from the following description.BRIEF DESCRIPTION OF THE FIGURES   Two preferred embodiments which are intended to illustrate rather than limit the invention The above and other features of the present invention will be described below with reference to the accompanying drawings. I will tell.   FIG. 1 shows a top view of a food cooking line formed according to a first preferred embodiment of the present invention. FIG.   FIG. 2 shows the front section of the first section of the food cooking line as viewed from the direction of line AA in FIG. FIG.   FIG. 3 is a front elevation of a second section of the food cooking line as viewed from the direction of line BB in FIG. FIG.   FIG. 4 is a front elevation of a third section of the food cooking line as viewed from the direction of line CC in FIG. FIG.   FIG. 5 is a front view of a corner section of the food cooking line viewed from the direction of line DD in FIG. It is an elevation view.   FIG. 6A shows a steam cabinet formed according to a preferred embodiment of the present invention. It is a side sectional view. FIG. 6B is an enlarged sectional view of an area within a circle 6B in FIG. 6A, And represents the drain edge of the door.   FIG. 7 is a rear elevation view of the steam cabinet of FIG. 6A.   FIG. 8 is a perspective view of the shelf of the hanging storage system shown in FIG. It has been formed according to a preferred embodiment of the invention.   FIG. 9 is an enlarged perspective view of the area within circle 9 in FIG. Show.   FIG. 10 is a perspective view of a holder of the container of the hanging storage system of FIG. 1.   FIG. 11 is a side elevational view of the holder of the container of FIG.   FIG. 12 is a perspective view of a holder of the wrap of the hanging storage system of FIG. 1.   FIG. 13 is a side elevation view of the food dispenser of the food cooking line of FIG.   FIG. 14A is a partial enlargement of the pump and valve assembly of the food dispenser of FIG. FIG. 4 is a large side cross-sectional view and shows the pump in the metering stroke of the distribution cycle.   FIG. 14B shows a pump and valve assembly, which pumps the delivery cycle of the distribution cycle. In the process, and   FIG. 15 is a top view of a food cooking line formed according to another preferred embodiment. FIG.                        Detailed Description of the Preferred Embodiment   FIG. 1 shows a food cooking line 1 formed according to a first embodiment of the present invention. Food The food preparation line 1 improves the homogeneity of the ingredients of similar foods, Reduce the number of employees on the cooking line and improve the speed of service (ie. In other words, it is designed to shorten the cooking time of individual foods). Food of the present invention The cooking line has two employees, especially in a quick-service restaurant environment. Enables the work of at least three people to be performed efficiently. Food cooking rye In addition, if any of the various components of this line malfunction, It is also preferable to be the automatic monitoring device to point out. In addition, food cooking lines To maintain quality, measure the time that food remains in this line. Accordingly This food cooking line 1 is especially convenient for "quick service" restaurants It is. Therefore, this food cooking line 1 is, for example, a tacos bell restaurant Will be illustrated and described in connection with a quick service restaurant such as: I However, for skilled professionals, this food preparation line 1 can be used for other types of food preparation. It will be appreciated that the facility or restaurant is also readily available U.   FIG. 1 shows the desired “U” shape of the food cooking line 1. For this purpose, A first section arranged in the food cooking line 1 to form a "U" shape 3, a second section 5, and a third section 7. The second section 5 is the first And the corresponding terminals of the third and third compartments 3, 7, while the first and third compartments 3, 3, 7 generally extend parallel to one another. Each section 3, 7 is at the outer terminal 2, 52 Is over. However, this line formed by the separation sections 3, 5, 7 Due to the modular nature of this one, this line 1 can also be arranged in other forms is there. This line 1 is, as explained below, the first and third sections 3, 7 The second section 5 is completely U-shaped which is perpendicular to the other sections 3, 7 It does not need to be true.   A hot food insulation room is provided along a first section of the food cooking line. This heat The food compartment is one of several devices designed to keep food hot. Can be In the illustrated embodiment, the hot food insulation room is a steam cabinet. 100 or heating cabinet 14. Experts who are proficient in the technology This hot food insulation room may also contain a small round pan heating device, hot plate, or other It will be appreciated that similar devices can be provided.   A heating device is also provided along the food cooking line. Illustrated implementation An example heating device is a steam table 20. This heating device keeps food hot Can also cook food that is being cooked along the food cooking line You. This heating device can be an oven, grill, range top, hot plate or Experts skilled in the art will readily recognize that other similar devices can be used. You will know.   A cold storage compartment is provided along a second section of the food cooking line. This cool The storage room can be any of several devices designed to keep food below room temperature. possible. In the embodiment shown, the cool storage compartment is a fruit-and-vegetable container 3 without a lid. 2 or refrigerator 38. This cool storage room is also cool rail Skilled in the art, which could be an ice storage or other similar device. Experts will recognize.   Common to each section, respectively, are first, second and third sections 3, 5,. 7, along the longitudinal direction, the waist height (2. Counter at 5 to 4 feet high) The tops 17, 34, 47 extend. Along the edges of shelves and cabinets Similarly, along the edges of the countertops 17, 34, 47, several mounting stalls A pad 19 (FIG. 2) can be installed. The mounting studs 19 are It is desirable to have an interval of 8 inches from the center to the center, and Various movable components of this line such as existing shelves, dispensers and storage devices Has a shape that matches the keyhole made in the   Food cooking line 1 has one side of the countertop along this line May include one or more removable inclined shelves 42 attached to the edges of the You. For example, in the illustrated embodiment, the removable, sloping shelf 42 has a second It is located at the corner between the third compartments 5,7. This inclined shelf 42 , So that food can be placed on this shelf before being packaged, Located at the surface level. The sloping shelf 42 has second and third shelves. Mounting stud 1 for removably mounting this shelf 42 in compartments 5, 7 Several key holes into which the 9 is fitted are made in the side edges of the shelf.   A second detachable inclined shelf 43 is provided at the corner between the first and second compartments 3,5. -9. This inclined shelf 43 is located at the surface level. And mounted in compartments 3 and 5 for removal using mounting studs 19 Be killed.   As shown in FIGS. 1 and 2, the first compartment 3 has an outer edge Near the end 2, a steam cabinet 100 is included. Cooking many foods Starting with tortillas, the steam cabinet is It is placed at the starting point. As shown in FIGS. 1 and 2, a steam cabinet Preferably, 100 is placed on a shelf above the countertop 17 in the first compartment 3.   The steam cabinet 100, which will be described in detail below, has a semi-closed Has a team chamber. In the application shown, the steam cabinet is Storing flour tortillas and storing these tortillas during food preparation Keep warm until used. For this purpose, the steam cabinet is Keep the team chamber at 90-100% humidity and keep the chamber temperature at 1 Maintain between 20 ° and 140 ° F.   The steam chamber should be long enough so that it does not need to be refilled after prolonged use. It is desirable to have large dimensions. For example, supply could be up to three hours during the day. Must be sufficient so that no additional replenishment is required during the inch time. this For purposes, the steam chamber has a diameter of 10. 5 inch tortilla 192 5. Sheet and diameter 4 sized to accommodate 288 5 inch tortillas There is the advantage of having a shelf.   The steam cabinet 100 is directly Opening surface opening to the steam chamber have. As shown below, An air curtain keeps the vapor in the chamber. With this opening surface, You always need to open and close the front door when taking tortillas Disappears.   In the steam cabinet 100, Rear opening directly into the steam chamber There is a door. With rear access to the steam chamber, Food cooking rye Without interrupting the work of the employees in Tortilla with steam cabinet 100.   Immediately below the steam cabinet 100 is a wrap storage 12. This position Employees wrap the tortilla directly (ie, Paper and / or foil sea G).   In the lap storage 12, Laminate partition with dimensions enough to store wraps flat There are several This layout makes it easy to identify different laps, Make it easier to access, Make it easier to remove. To further assist in the latter advantage, Finger holes It is open. In this lap storage 12, 3 hours of busy time (for example, every day Lunch time), enough to hold enough wrap to withstand It is desirable to have at least six levels of partitions having dimensions.   This lap storage 12 is on a countertop 17, Steam cabinet The kit 100 is located on the wrap storage 12. In front of this lap storage 12 Can be used to cook food. example If Take it out of the steam cabinet 100 and count the flour tortillas On the tartop 17 You can start cooking that.   Heating cabinet 14 is located in the first section of the food cooking line and is in the wrap storage 1 2 is located just below. Before the ingredients are placed on the food cooking line, Predetermined To store and store the quantity of ingredients, A heating cabinet 14 is provided. Foodstuff The amount of Even if the usage time is long, That there is no need to restock Is desirable. For example, The supply amount is During the lunchtime period of three hours at noon, It must be enough so that no replenishment is required.   In the illustrated embodiment, A half-height heating cabinet 14 is used I have. This cabinet 14 has a front door, And disturb the employees of this line It is desirable to have a rear door that can be stored from behind so that there is no rear door. Suitable heating Cabinet 14 Commercially available from Babis, Chino, California.   Bean cup dispenser 16 is located adjacent to steam cabinet 100 Have been. In the illustrated embodiment, This bean cup dispenser 16 , So that the dispenser 16 can move, Steel with keyhole slot Installed in the cabinet. This bean cup dispenser 16 1 is a closed type sanitary chamber that is configured to store a predetermined amount of a cup. Mr Any of various conventional cup dispensers, Can be used for this purpose Wear. A suitable cup dispenser is from Anthuns of Addison, Illinois Available. This bean cup dispenser 16 is used for food other than bean kidney beans. Can be stored in a cup for It will also be understood. For example, Ex Trared sauce, Nacho cheese, Or you can put other food in the cup It is. Therefore, in this line 1, One at or near this location It is possible to arrange the above-mentioned cup dispensers.   The cup dispenser 16 has Extends vertically along this dispenser 16 Preferably, several mounting studs 19 are included. Best shown in Figure 2 As has been One or more cup dispensers 45 (eg, Soft taco Lap dispenser) To facilitate access by employees on this line The dispenser 16 is detachably attached to a side surface of the dispenser 16.   Under the bean cup dispenser 16, Generally, a flat work countertop There is a step 17. This space can also be used as a food cooking surface.   Water filtration system 18 includes bean cup dispenser 16 and countertop 17 And are located below. This water filtration system 18 Steam in this line The water used in sump 20 is filtered and adjusted.   The steam table is In the illustrated embodiment, The first and second of this line 1 At a corner 9 formed between the sections. Best shown in FIG. like, Since the steam table 20 is at the height of the surface of the countertop 17, , Food can be served quickly and without delay. This steam table 20 is heated It holds a hot water bath heated by the element. Illustrated embodiment Then In the steam table 20, There are three full size compartments. Each section is 2 Heated by a 0 amp heating element. This line is a steam table To Although described as including Drying high temperature chamber system can be used Is that Will be understood. Furthermore, Grill this steam table or its It is possible to replace it with other dishes For experts who are skilled in the technology Will be obvious.   In the steam table 20, A flat bowl filled with a set of ingredients is placed. This steal The room table 20 can accommodate flat bowls of various dimensions, Can understand Like. For example, In each section of the steam table 20, Three 1/3 flat bowls Fits in, Similarly, 18 1/8 flat pots and 1/9 flat pots 27 fit. In a flat bowl , Put the ingredients that must be kept warm. For example, Steamtape In the flat bowl inside Le Additional meat, Beans and red sauce are preserved. These ingredients Outside of In the flat bowl in the steam table 20, Green sauce, Nacho cheese And Chile, Or other ingredients are preserved.   1 and 3, In the second section 5 adjacent to the corner 9 and the steam pool 20 The digital control panel 28 located is shown. Has steam table In some applications, The water level in the steam table 20 is controlled by a digital control system 28, controlled by This control system 28 As shown in FIG. It is located below the surface level 34 in the second compartment 5. Digital control system System 28 Using the probe in the steam table, Water injection system 18 (Fig. 1 ), This water injection system refills the steam table 20 with water. this When cleaning the line, To drain from the steam pool, With manual drain You. The water level falls below a certain level, And if it is still below the level after water injection If (for example, an employee on this line leaves the manual drain open) Digital The alarm control system 28 issues an abnormal alarm to the line employees, And this problem is solved If not erased, Turn off the power to the heating element.   Digital control system 28 also Check that the heating element is working properly To confirm, Monitor the status of these elements in the steam table 20 To watch. Digital control system 2 suitable for controlling steam table 20 of the present invention 8 is Commercially available from Digital Knights of Aliso Biajo, California You.   There are several indicators 26 on the digital control panel 28. These Indicator 26 is Light or acoustic alarm (voice or non-voice) or visual display It is a place. This indicator 28 Water level and temperature in the steam table 20 Diagnose the change in degree and display it.   As shown in FIG. To maintain food quality, Food exposed to the atmosphere Alternatively, a timer 21 for monitoring the open time is set on the order display device 22. Is placed. This timer 21 preferably has 21 channels, each Each channel is assigned to a different ingredient. Timer 21 maximum It is possible to monitor the time during which only 21 types of ingredients are placed in their individual environment. Timer 21 From the maximum time each ingredient is safe in that particular environment, Und down. A preferred timer 21 is From this predetermined time to zero Down. Timer 21 counts down to zero for certain ingredients Once Timer 21 Indicates that the exposure time for that ingredient has ended, Servant of the line Workers will replace the ingredients with fresh ingredients.   Referring to FIGS. 1 and 5, The food dispenser 120 More fully explained later But First and second compartments 3, Corner 9 between 5, Behind the steam table Placed in In the food dispenser 120, For easy access There is a nozzle 126 located above the room table 20. Food dispenser When it is activated, Distribute food more quickly than by hand, Exactly where Release a fixed amount.   For this purpose, In the food dispenser unit 120, Eat in exactly the right amount A positive displacement pump device for distributing material is included. Food dispenser 120 Available for distributing various ingredients. For example, Friholes Referees (beans) Fried food), Distribute minced meat and red sauce in food dispenser unit 120 Can be divided. Each ingredient requires a separate ingredient dispenser It should be.   As shown in FIGS. 1 and 5, The heat shelf 24 In corner 9 First And the second compartment 3, 5 joints. This heat shelf 24 has one or more Heated by the top lamp, On the food dispenser unit 120, Almost eyes Placed at height, And to save a certain amount of ingredients, Designed. Foodstuff The amount of Even if the usage time is long, That there is no need to restock Is advantageous. For example, The supply amount is During the three hour lunchtime period at noon It is desirable that it be sufficient so that no additional replenishment is required. In the application illustrated Is The heat shelf 24 Taco stand, Tostada stand, Nacho etc. Crisp dry It is desirable to store foodstuffs, such as foods that need to be kept. This And then The food is kept at a predetermined warm temperature.   As best shown in FIGS. 2 and 6, The order display device 22 is under, On the back, Located on the steam table. Line employees take orders reading, The cooking of the food is adjusted by the display. The display device 22 includes: Su on the line To save the pace, Daytrax, Winchester, Virginia? It is preferable to use a flat screen such as a commercially available type.   As shown in FIG. On the digital control panel 28, Supplementary food diss A penser 27 is arranged. With this food dispenser 27, Employee is an example For example, Although not limited to these, sour cream, Guacamole and Food ingredients, such as beef and / or beef, can be released with precise metering. Further , Because access to this food dispenser 27 is easy, Speed at which food can be cooked Rises. Food dispensers suitable for food cooking line 1 are: Shu Louisiana This is a dispenser commercially available from Flymaster of Revport.   The wrap store is located between the supplemental food dispenser 27 and the control panel 28 It is desirable. The lap storage is Heat shelf 42, Food dispenser 120, 27 It is convenient if it is arranged near the steam table 20.   In the second section 5, The cheese melter 32 is adjacent to the supplemental food dispenser 27 is there. This cheese melter 32 Shelf 51 extending above countertop 34 Has been placed. This cheese melter 32 Heat to melt cheese on food It is desirable to use low steam heat. For this purpose, The source of the filtered water is cheese Router 32.   The quesadius heating device 53 is arranged on the counter 47 of the third section 7. This Quesadius heating device 53 Prefer to have two independent lids No. Since the quesadius heating device 53 has a pair of lids, This Quesadius Even if one lid of the heating device is closed, Open the other lid and eat food from this heating device 53. Items can be removed or food can be put in. With such a structure, hand, Line employees Quesadius already has this Quesadius heater 53 Even inside From one lid to another Quesadius heating device 53 Can be inserted. In this way, line employees The first cooking cycle ends Without waiting for You can cook a second Quesadius. That is, This percent With the lid, this Quesadius heating device 53 is basically Two in one space Can function as if there is a Quesadius heating device 53. Improved split lid Is not A heating device suitable as the Quesadius heating device 53 is: Sen, Missouri It is a heating device made by the Star Manufacturing Company of Trois.   As shown in FIGS. 1 and 3, Fruits and vegetables storage container 36, Cheese heating equipment Below 33 It is arranged in the second section 5. The vegetable storage container 36 is a predetermined amount of fruits and vegetables. Store and store things. This storage container 36 and the online refrigerator 38 The amount of fruits and vegetables that are Enough for long periods of time that you do not need to replenish You. For example, The supply amount is Additional replenishment is required during the three hour lunchtime It can be enough to not need it. In a preferred embodiment, This fruits and vegetables storage The container 36 Cooking line from the food dispenser 120 or the steam table 20 As you progress the cooking of the ingredients along Various blues added to ingredients Contains fruit. For example, Like cheese and sour cream, lettuce, Tomah To Olive-like sauce, Add to the food going to the second section 5 of the cooking line 1 available. The fruit and vegetable storage container 36 contains 5 1/3 size flat pots and 5 1/6 flat pots. Can be stored, Fruits and vegetables are stored in these flat pots. This vegetable storage container Michiga Bloomington Leigh made by Orphed Company of Mount Pleasant, NJ Can be placed near the   As shown in FIGS. 1 and 3, Wrap storage on fruits and vegetables storage container 36 There is a system 150. This wrap storage system 150 More fully explained later But It is designed to store a predetermined amount of food packaging material. Wrap storage The stem 150 is hung on the cooking line 1, And keep the container, This container Contains packaging materials used to wrap the final product before delivery to customers. This Wrap storage system 150 is modular, Along food cooking line 1 You can hang it anywhere you are. For such optimal positioning Therefore, Food packaging materials can be easily accessed.   In front of the fruit and vegetable storage container 36, A taco rail 40 is provided. Tacosley Le 40 is laid on the countertop 34, And place the taco in the upright position It has a structure that can be put on. This taco rail 40, Already meat and And / or the tacos packed with beans can be placed in an upright position, employee Without spilling or touching the fruits and vegetables You can put fruits and vegetables on tacos Wear. Therefore, As shown in FIG. Tacos rail is a steamtape And a third section of the cooking line.   Under the vicinity of the counter top 34 and the taco rail 40, Garbage container 30 You. Another garbage container 31 is adjacent to the garbage container 30, and Under. Drop off food during food preparation and countertop 34 or The fruits and vegetables that have accumulated in Kosrail 40 are Easily trash container 30, Throw it away at 31 And can As a result, the cooking line 1 can be reliably kept hygienic. Departure A garbage container 30, which is suitable for use 31 is Winches, Virginia It is commercially available from TA's Labamaid.   Below the garbage container 31, There are two refrigerators 38 for storing cold food . These two refrigerators are typically located at the floor level. In this position two By using the refrigerator 38, the storage performance can be increased. For example, this Collect 6 full-sized flat pots (or 18 1/3 size flat pots) in two refrigerators I will pay, this is, At the peak of 3 hours, Complete supply to food cooking line 1 Is sufficient to satisfy   In FIG. Corner 1 formed by second section 5 and third section 7 A monitor 50 close to 1 is shown. The monitor 50 is located in the third section 7 It is installed on a shelf 41 extending substantially at eye level along. This monitor 5 0 is an order from a drive-through window (a window that provides services to customers while riding a car) Instruct. The food is cooked from the food dispenser 120 to the vegetable storage container 36. As you come down in 1, Line employees are for drive-through counters To determine what order needs to be cooked Refer to monitor 50 Can be When the drive-through order is cooked, Through delivery area 49 do it, Passed by employees working at the drive-through window.   In the third section 7, The wrap storage system 150 is located near the order display device 50. is there. This rub storage system 150 As explained more fully below, Predetermined It is designed to store quantities of food packaging materials. This wrap storage system 1 Reference numeral 50 stores food packaging materials corresponding to various foods. Wrap storage system 150 is In order to process food cooking more quickly, Easy access to packaging materials To Furthermore, The wrap storage system 150 At any point along cooking line 1 So that it can be attached detachably, It is modular.   In the third section 7, Bag opener close to wrap storage system 150 48 can be installed. When one bag is removed, The next bar is automatically Is opened. When the bag is partially opened, Employees take packaged food Can be packed more quickly in bags. as a result, Food through the whole cooking line 1 The flow of goods is faster. In this bag opener 48, 4 inch bag There is better capacity for 130 and 110 6 inch bags. This offer The salary is It is not necessary to refill the bag opener 48 even at the 3 hour peak. Minutes.   In the third section 7, There is a tray dispenser 46 at the terminal of the cooking line 1 . This tray dispenser 46 is stacked in a lower cabinet Store the trays Then, supply the tray from the opening in the countertop 47. Pay. By placing the tray in the cabinet Enough for dispenser 46 Can supply the tray supply Often the dispenser 48 There is no need to refill. Packaged food Put in bag for take-out order If not, It is placed on a tray that is given to customers. In the illustrated embodiment, We use tray lowerer.   At the terminal in the third compartment 7 near the tray dispenser 46, Hand wash stand 45 and disinfection A table 45a is arranged. This hand-washing stand 45 has running water, Bottom of hand wash basin 45 There is a drain disposed on the inner surface. Employee of the line on food cooking line 1 The member In order to maintain the sanitary condition in this food cooking line 1, Hand wash basin 45 Wash your hands using. Similarly, Line employee leaves food cooking line 1 When Both hands can be washed at the hand washing stand 45. Furthermore, Line employees eating When cooking food on the product cooking line 1, Contacted an employee of the line Ingredients can be washed quickly. With this hand wash basin 45, Line employees , In order to maintain a sanitary food cooking line 1, Wash their hands easily and quickly I can.   The disinfection table 45a As shown in FIG. Located adjacent to the hand basin 45 Preferably. This disinfection stand is equipped with drain, And prepare for the hand wash basin It is desirable not to be able to fill with the faucet being used. At the time of use, The disinfection table is provided with a cleaning liquid and a towel. Pour washing solution directly from bottle Or Or dilute with water from hand wash basin. Do not accidentally dilute the cleaning solution To Do not attach a cock to the disinfection stand.   At the corner 11 formed by the second section 5 and the third section 7, Cash A register (not shown) is provided. This cash register Away from the line employee on food cooking line 1, And drive through Facing the window. The register is transferred via the delivery area 49, Drive-through window Accessible to employees working at The register location is At the drive-through window Working employees can easily raise orders at the same place and take cooked food It is desirable to be able to.   At corner 11, Below the surface level is a refrigerator 38 (FIG. 4). This refrigerator 38 can be accessed from behind the food cooking line 1. Rear access refrigerator 38 Is accessible to employees at the drive-through window. In this way, The employees at the drive-through window milk, Take juice and other chilled foods In order to There is no need to walk around the cooking line 1 to the refrigerator. Either Speaking of These foods are stored in the back-access refrigerator 38 and in the third compartment 7 Can be accessed from   The above cooking line 1 Only a few employees can process the line It is desirable to have dimensions and arrangements that allow it to be cut. In the illustrated embodiment, , This line 1 is formed so as to move only within an area of about 12 ft × 6 ft. Can be So that two line employees can effectively cook their order meals Can be shaped. Located in two inner corners of the cooking line The reach of the two employees is It covers the entire cooking line. Therefore, The two employees are almost in place, Complete each task along the food cooking line There is an advantage that can be. As the number of employees in the line decreases , Of course, labor costs are reduced. Fruit and vegetable refrigerator, Heating cabinet and As the amount of online storage in the packaging storage is increasing, For example, Lunch for 3 hours There is no need to replenish the line even during peak production, such as during a rush hour. as a result , Eliminates the need to hire full-time purchasing or spare personnel, Accordingly Labor costs are further reduced.   In addition to reducing labor costs, The maintenance of the line also improves the flow of meal preparation. Les There is also an advantage that the speed of service in a train is increased.   Some of the components of the line are modular, Restaurant cooking menu Can be easily changed. Special ingredients and packaging materials for new foods Is It can be easily integrated into the overall arrangement of the cooking line.   A steam cabinet 100 of the food cooking line 1; Hanging storage system 1 50 and And regarding the food dispenser 120, This will be described in detail below.   FIG. 6A illustrates the steam cabinet 100. Steam chamber 11 4 is generally defined by the wall of the steam cabinet 100. Fanyu The knit 102 is located outside the steam flow in the steam chamber 114 Is desirable. Close to this fan unit 102, There is a heating element. Sky Gaseous channel 106 extends within and along the bottom of steam cabinet 100. Is running. The laminar flow channel 106 also partially extends along the side of the steam cabinet 100. Extending. The air curtain 110 draws the side of the steam chamber 114 I have. Extends partially down along the open side of the steam cabinet 100 The swing door 112 is above the air curtain 110, And next to this curtain In contact. Above the steam chamber 114 is an exhaust system 116. exhaust System 116 includes a manual blade 111 (FIG. 2). This exhaust system Immediately below the There is a heating element 118, This is a steam chamber It is arranged above 114. In the steam chamber 114, Shelf unit 1 There are thirteen. The rear panel 115 of the steam chamber 114 is a door. Most As shown in FIG. The locking mechanism 119 is attached to the rear access door. It is attached.   Flour tortillas or other ingredients Shelf unit 113 to be heated It is placed in the upper steam chamber 114. The amount of tortillas is Prolonged use But enough that you don't need to replenish. For example, Lunch for 3 hours at noon During the im period, It is possible to have a sufficient supply so that no additional replenishment is required. You.   A vapor reservoir 108 is located at the bottom of the steam chamber 114, And this steam Within the reservoir 108 are several heating elements 117. Water bath It is maintained in a vapor reservoir 108.   6A-7, Including the back panel of the steam cabinet 100 and Have access to the team chamber 114, Rear access door 115 is shown You. The latch unit 119 is connected to the rear access door and the steam cabinet 100. Attached to. The groove 101 of the draining edge As shown in FIG. 6B, It is provided under the door. The draining edge 101 and the inclined surface Raw on the inside of the door Induces and removes dew condensation that may harm. In particular, as shown in FIG. 6B, door Condensation that may form at 115 is It will be pulled down by gravity and fall Would. Condensation will fall into the groove 101 from the bottom of the door. At the bottom of the door 115 The remaining condensation is The edge 101a drops into the groove. In this way, The draining edge 101 The dew formed on the inner surface and the bottom surface of the door 115 is captured. The grooves can be shaped to drain condensation back into the vapor reservoir 108. This As would be apparent to an expert skilled in the art, The groove also Steam ki It is also possible to drain the water outside the cabinet.   As shown in FIG. 6A, The heating element 104 is provided with air in the layer flow path 106. Heat. The fan unit 102 passes this hot air through the layer flow path 106. To force on. This hot air Across the open side of the steam chamber 114 It flows to the swing door 112, A laminar air curtain 110 is formed. This laminar air Curtain 110 acts as a seal, And steam and heat are applied to the steam chamber 11 4 do not escape to the atmosphere.   As mentioned above, A water bath is maintained in the sump 108. Water is Heated to a predetermined temperature by a heating element, Turns into steam. Steam is steam Rises into chamber 114, Then, it permeates into the steam chamber 114. S The ingredients placed on the shelf unit 113 in the team chamber 114 With rising steam With the heat radiated by the upper element 117, Kept warm . As the steam continues to rise in the steam chamber 114, Steam is a steam chamber Reaching the top of 114, There it comes into contact with the heating element 118. Diffuse the steam , by this, Moisture is accumulated on the upper surface in the steam chamber 114, and Heat at a temperature sufficient to prevent dripping on the ingredients placed on Addition The thermal element 118 radiates. Exhaust system 116 is installed in steam chamber 114 From the steam, The newly formed steam circulates in the steam chamber 114 To do it. The manual blade 111 included in the exhaust system 116 includes: Steamch It is manually adjusted to create a gap at the top of chamber 114. This gap is Spread Can be closed or closed, Releases steam and heat in the chamber to the atmosphere be able to. This gap is Remove steam and heat from steam chamber 114 To create a gap of a certain width On the other hand, in the steam chamber 114 To keep the temperature of the ingredients high enough to keep the ingredients warm manually Adjusted.   With the laminar air curtain 110, Into the steam chamber 114 without opening the door It becomes possible to access and take out ingredients. The swing door 112 is Hot spirit The distance that the flow must reach to form an effective air curtain 110 To shorten. The access door 115 at the rear of the steam cabinet 100 What It is possible to put ingredients to be cooked into the steam chamber 114, On the one hand, It does not prevent food from being pulled out from the air curtain 110 Absent.   8 to 12 Shown is a wrap storage system 150. This system is Content Vessel 158, 162 includes a wrap storage shelf 152 that is configured to house 162. Solid The fixed slot 156 covers almost the entire length of the bottom surface 153 of the wrap storage shelf 152. Extending. The bottom 153 is To form slot 158, Almost all For a long time, It is desirable to be hollow. Of wrap storage shelf 152 The side panel 155 At least one rod 157 suspends the wrap storage shelf Are provided. For example, Lap storage shelf 152 Is defined by the side panel 155 of Or mounted on this panel Hook 154 It will be a suitable attachment means. This hook 154 Make a hole 159, And it has the shape which receives rod 157.   As mentioned above, The wrap storage system 150 is modular in nature, And It can be installed at any point on the cooking line 1 where the rod 157 is attached. it can. Lap storage shelf 152 can be made to any size number, So Then, it can be installed anywhere in the cooking line 1 if necessary. Furthermore, Shelf 152 Various shapes that can store various packaging materials for different foods Wrap container 162 of shape and size, 158 can be stored.   The wrap storage shelf 152 is a container 162, It is designed to house 158. Figure As shown in 10 and 11, The container 162 has two side panels 165, 169, Rear panel 167, By front panel 163 and bottom panel 171 It is drawn. A hole 168 is made in the front panel 163. The bottom of the container 162 171 has a flange 164, 166 are attached. The flange 164 is Tilt forward enough to engage slot 158 in wrap storage shelf 152 are doing. The flange 164 is instead It is also possible to incline backward . Flange 166 will extend substantially perpendicular to bottom surface 171 of container 162. Hole 170 is a vertical flange 166, Front panel 163 and side panel 165, 169.   As best shown in FIG. The wrap container 158 This wrap container 158 includes a flange 160 depending substantially vertically from a bottom surface 175. You. The bottom surface 175 also The shelf below the wrap container 158 is also depicted. The second shelf is Both side panels 178, 179 and the middle parallel to the bottom panel 175 Delineated by panel 177.   Lap storage shelf 152 is suspended from rod 157 by hook 154 . This rod 157 is attached along a required point of the cooking line 1. At a predetermined point along this rod 157, Support is in place. these The support is attached to food cooking line 1, And connected to the rod 157 I have. The rod 157 has a shelf 152 and a container 162, 158 load At intervals that can be prevented in minutes, These supports are installed.   The wrap containers 162 and 158 It is placed in the wrap storage shelf 152. Container 1 The inclined flange 164 below the bottom surface 171 of the 62 The bottom inside the wrap storage shelf 152 In the slot 156 of the surface 153, Slide in. Thus, carton Is removed from the container 162, Container 162 slips off shelf 152 Not to be. Food packaging materials Wrap container 162 through hole 170 Taken out of While holding down the food packaging at the hole 168, Hole 170 There is an advantage that the packaging material can be extracted from the packaging.   The vertical flange 166 The wrap container 162 is pushed backward, For the container 162 sloped flange 164 disengages from slot 156 of wrap storage shelf 152 Prevent such things. To remove the container 162 from the wrap storage shelf 152, Finger holes Vertical flange 166 over the front edge 151 of the wrap storage shelf 152 Lift vertically as high as possible. then, Inclined flange out of slot 156 So that When the wrap container 162 is pushed backward, At that time, the entire wrap container 162 Can be lifted off the wrap storage shelf 152.   The wrap container 158 is inclined to fit into the slot 158 of the wrap storage shelf 152. Does not have a flange. Instead, The wrap container 158 is the wrap storage shelf 15 2 inside. The wrap container 158 has a shelf 175, Store food packaging materials at 177 Tube and And the packaging material of the food is each shelf 175, From the top of the mountain of packaging material on 177 Drawn out.   As shown in FIGS. The food dispenser 120 is a food cooking la It is located at the corner 9 of the in 1. The food dispenser 120 is clearly It is located in vignette 121. The cabinet 121 includes a thermal compartment. Rare The hopper 124 of the system 120 is disposed therein. Hot Access to par 124 Located behind the first section 3 of this line Through the rear access door. The controller 33 (FIG. 3) Contact And in order to control the temperature of the ingredients in the hopper 124, Adjusting the corresponding heating element.   The mixing motor 123 located above the hopper 24 in the cabinet 121 , The mixer 122 is operated. This mixer 122 is used for the food (unused) in the hopper 124. (Shown). Hopper 124 is in communication with two-position valve 130. Figure As shown in 14a, In the first position, Valve 130 is in piston chamber 144 Connected. In the second position, As shown in FIG. 14b, Valve 130 is out The mouth 136 is in communication. on the other hand, Outlet 136 is in communication with output tube 125. Arrangement The minute nozzle 126 is arranged at the end of the output tube 125. Food in output tube 125 To maintain the material at the desired temperature, From Wattlow, St. Louis, Missouri Wrapped in a conventional heating blanket (not shown), such as those on the market Is desirable. Controller 33 (FIG. 3) activates the heating blanket. The distribution nozzle 126 extends down from the overhead cabinet 128.   Volumes found suitable as components of the food dispenser 120 of the present invention Type pump device assembly 140 and valve 130 Produced by Ito Koki of Japan One is a commercially available pump and valve assembly.   FIG. Shows two-way valve 130 in communication with piston pump assembly 140 are doing. Inlet 134 is located between hopper 124 and two-position valve 130. You. The outlet 138 is located between the two-way valve 130 and the output pipe 125. Valve 1 The 30 valve members 132 are in the suction position. The piston chamber goes outward from the valve 130 Extending. In the piston chamber, The piston 142 is withdrawn from this piston chamber. Have been.   As shown in FIG. 14B, Valve member 132 is in the output position. Furthermore, Pis The ton 142 is completely inserted into the piston chamber 144.   Hopper 124 Although a predetermined amount of food 127 is stored, Its amount decreases When, It is thrown in from above. The amount of ingredients in each hopper 124 is Supplement even for long-time use Desirably, it is not necessary to fill. For example, 3 hours at noon During lunchtime, Sufficient supply so that no additional replenishment is required It is possible.   As shown in FIGS. 13 and 14A, Activate food dispenser 120 To make The compressed air activates the actuator 129, Next, this actue The motor drives the piston 142. Conventional compressors use compressed air Supply to Linda.   In order to distribute the ingredients, The piston 42 is completely withdrawn from the piston chamber 144. It is. as a result, Ingredients 127 from hopper 124, Through the entrance 134 Valve room 133 and into the piston chamber 144. The extraction of the piston 142 Correct A certain predetermined amount of food is fed into the valve chamber 133 and the piston chamber 144. Do so And by The valve member 132 in the valve chamber 133 is Figure 14 in a counterclockwise direction B by the second actuator 138 (FIG. 13) towards the position shown in FIG. Rotated. As shown in FIGS. 13 and 14B, Air cylinder 12 9 then drives the piston 142 forward in the piston chamber. This By that The food 127 passes through the piston chamber 144 to the valve chamber 133, Soshi Through the outlet 138. A certain amount of food 127 is always in the output tube 125 Because it exists Pulled out and out of hopper 124 by piston 142 The same amount of food extruded through the mouth will be discharged through the nozzle 128. You.   Valve member 1 from the position shown in FIG. 14A to the position shown in FIG. 14B The 32 counterclockwise rotation is Effectively seal inlet 134 and then piston 1 42 forcibly discharges the foodstuff 127 through the outlet 136. By this operation , Approximately the same amount of foodstuff 127 would be repeatedly distributed.   The food dispenser 120 also has A submersible pump is placed inside the red sauce container The included red sauce distribution mechanism is also included. This container cabinet It is located in a thermal compartment within 121. The delivery line is from the pump, Dispe It extends to a discharge nozzle adjacent to the sensor nozzle 126.   The embodiment of FIG. 15 is generally made according to the embodiment of FIG. Only And The third section in the embodiment of FIG. Must be inclined with respect to the first compartment Is desirable. The angle is preferably about 45 °, Professionals who are proficient in the technology As is obvious to the house, There can be quite significant variations. the important thing is, Of the lid The distance between the fruit and vegetable storage container 32 and the packaging material container 150 is less than 6 ft. It is. This distance should be determined by the average of the reach of employees. No. Furthermore, The distance between the heated storage room and the steam table is As well as employee arms Determined by the average of the reach, And it is about 6 ft or less.   Although the above invention has been described with reference to one illustrated embodiment, Proficient in the technology For experts, After reading this description, There may be several other embodiments. It will be clear. Therefore, The invention is limited to the description of the illustrated embodiment. Not something.

────────────────────────────────────────────────── ─── Continuation of front page    (81) Designated countries EP (AT, BE, CH, DE, DK, ES, FI, FR, GB, GR, IE, IT, L U, MC, NL, PT, SE), OA (BF, BJ, CF) , CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, M W, SD, SZ, UG, ZW), EA (AM, AZ, BY) , KG, KZ, MD, RU, TJ, TM), AL, AM , AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, E S, FI, GB, GE, GH, GM, GW, HU, ID , IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, M G, MK, MN, MW, MX, NO, NZ, PL, PT , RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, UZ, VN, Y U, ZW (72) Inventors Sanders, William A.             United States 93405 California             San Luis Obispo Corot 4             Turn 59 (72) Inventor Tsarn, Mika             United States 92707 California             State of Santa Ana West Steve             15th 1101 (72) Inventor Hyatt, Donnie W. ,Senior             United States 91719 California             State corona lucky spool lane               13129 (72) Inventor Hyatt, Donnie W. , Juni             A             United States 90505 California             Torrance Los Codna Aveni Province             E 103 number 23905

Claims (1)

[Claims]   1. A first compartment and a second compartment, generally disposed at right angles to the first compartment. A compartment, and located adjacent to and extending from the second compartment A food preparation line comprising a third compartment, wherein one of the compartments has a warm storage. A food in which a storage room is arranged and in another of said compartments a cold storage room is arranged Cooking line.   2. Claim 1 further comprising a delivery area arranged in said third section Food cooking line according to the item.   3. 2. The storage compartment according to claim 1, wherein said thermal storage compartment has access openings on two sides. Food cooking line.   4. 2. The cold storage compartment according to claim 1, wherein said cold storage compartment has at least one access opening. Food cooking line according to the item.   5. For heating a food product at least partially located in the second compartment 2. The food cooking line according to claim 1, further comprising a heating means.   6. The first, second and third compartments are generally U-shaped The first compartment and the third compartment are generally arranged parallel to each other The food cooking line according to claim 1, wherein   7. Furthermore, it is arranged near the intersection of the first section and the second section. A hot food insulation room, wherein the hot food insulation room is located at a working level of the food cooking line; The food cooking line according to claim 1, wherein   8. Interact with the hot food insulation room to monitor the operating condition of the hot food insulation room At least one sensor being used and located near the hot food insulation room. At least one indicator being activated, said hot food insulated room operating status Including at least one indicator cooperating with a diagnostic system for displaying The food cooking line according to claim 7, further comprising a system.   9. The diagnostic system includes a plurality of sensors for monitoring the water level in the hot food insulation room. Sensor, a set of heating elements in the hot food insulation room, and an automatic water injection valve. Further included, and the diagnostic system activates the indicator upon detecting an abnormal condition. 9. The food cooking line according to claim 8, adapted to be activated.   10. The insulated storage room includes a fruit and vegetable storage container without a lid in the second compartment. The food cooking line according to claim 1.   11. Being disposed in the second compartment and being disposed in a longitudinal direction of the fruit and vegetable storage container, 11. The method of claim 10 further comprising a taco rail both extending along one portion. Food cooking line.   12. A garbage container disposed under the tacos rail, further comprising: Item 11. The food cooking line according to item 10.   13. The cold storage room is a refrigerator disposed near the fruit and vegetable storage container. A food cooking line according to claim 10.   14． And further including at least one display unit along the food cooking line. The food cooking line according to claim 1.   15. At least one display device is proximate the first compartment or the second compartment; 15. The food cooking line according to claim 14, which is disposed in contact with the food cooking line.   16. Generally near the end of a third compartment at the distal end of the second compartment 2. The food preparation line of claim 1, further comprising a packaged food storage compartment disposed. N.   17． The heat storage room is a steam cabinet disposed in the first section. 2. The food cooking line according to claim 1, comprising:   18. A lap storage under the steam cabinet further comprising: Item 18. The food cooking line according to item 17.   19. Located near the intersection of the first compartment and the second compartment Hot food insulation room, and between the steam cabinet and the hot food insulation room 19. The food of claim 18, further comprising a cup dispenser disposed at Cooking line.   20. 2. The insulated storage room according to claim 1, wherein said storage room comprises a hot cabinet. Food cooking line.   21. Located in the first compartment, typically above a hot cabinet 21. The food cooking line according to claim 20, further comprising a steam cabinet.   22. Located near the intersection of the first compartment and the second compartment The food cooking line according to claim 1, further comprising a food dispenser.   23. 23. The foodstuff of claim 22, wherein the foodstuff dispenser includes a pump mechanism. Cooking line.   24. The food dispenser includes a metering mechanism for dispensing a desired amount of food. A food cooking line according to claim 22.   25. The food dispenser is disposed on one side of the food dispenser At least one delivery nozzle, and a few located on the other side 23. The food cooking line according to claim 22, comprising at least one access opening.   26. The food dispenser includes at least one heat source for storing the food prior to distribution. A container, and the access opening is arranged to access the thermal container. 26. The food cooking line according to claim 25, wherein   27. The insulated storage room is made to store various ingredients and 26. The apparatus according to claim 25, comprising a hot shelf located near the food dispenser. Food cooking line.   28. The nozzle of the food dispenser is located above the hot food insulation room, And wherein the heat shelf is located above the nozzle of the food dispenser. A food cooking line according to claim 27.   29. Less of the first section, the second section, and the third section. A plurality of mounting studs projecting from at least one structure; At least cooperating with mounting studs to be located at multiple points on the 2. The food cooking machine according to claim 1, further comprising one dispenser housing. In.   30. The food cooking line according to claim 1, further comprising a hanging storage system.   31. The hanging storage system comprises at least one container, and And a shelf adapted to releasably receive one container, said shelf comprising At least two places each having one hook, said hook forming a hole, and said hole 31. The food cooking line according to claim 30, wherein the rod receives the rod detachably.   32. Steam Chan defined by at least three side walls And the side walls with openings, ceiling and floor panels, and inside the steam chamber Steam flow, a fan outside the steam flow, and And an air curtain comprising a laminar flow of flowing air. 33. A swing door partially extending to the opening; 33. The steam cabinet according to claim 32, wherein a door is in contact with said air curtain. Net.   34. A heater located on the ceiling, and above the heater And an exhaust system located outside the steam cabinet on the ceiling panel 34. The steam cabinet according to claim 33, further comprising:   35. With a food dispenser including a hopper connected to a positive displacement pump device Wherein the positive displacement pump device is a food dispenser for delivering a measured amount of food.   36. The positive displacement pump device supplies food to the food cooking line via a nozzle. 35. The food dispenser of claim 34.   37. The positive displacement pump device is a piston type pump having a two-position valve. 35. The food dispenser of claim 34, wherein:   38. The two-position valve has an inlet communicating with the hopper, and the nozzle Having an outlet in communication and a pump connection to which the pump is connected 37. The food dispenser of claim 36, wherein the food dispenser includes a closed chamber.   39. Select the hopper or the nozzle and connect the pump to the valve. 38. The food dispenser of claim 37, further comprising a gate.   40. A container and a shelf adapted to removably store the container. A hanging storage system, wherein the shelf includes a hole and the hole is removable. Hanging storage system that accepts rods.   41. 41. The hanging storage system according to claim 40, wherein said hole forms a hook. M   42. In addition, the container is substantially accessible so that the container can be accessed from below the container. 41. The hanging storage system according to claim 40, wherein one hole is formed in the horizontal member. Tem.   43. A method of cooking food along a food cooking line, the method comprising:   At the first station, observe the display unit and eat food from the warm storage room. Take out the product, take out the packaging material from the storage room almost below the warm storage room, Placing the packaging material on the packaging material, placing the food on the packaging material, Dispensing the food on the food from the material dispenser, and combining the food and the packaging material with the second station Handing over   Then, at the second station, the soup from the insulated storage room Out and attach the appendage to the food and make sure that it is within reach of the worker's arm Package the food at a location generally within a distance of about 6 ft from the insulated storage room. Doing things, How to cook food along a food cooking line.   44. A food cooking line including a first part and a second part, wherein the first part The unit has a heating device and a heating device, and the heating device and the heating device are provided by an employee. At a distance of about 6 ft from each other so that the second The part includes a soup container near the heating device and the packaging material dispenser. The appendage container and packaging material dispenser are within the reach of the employee Food cooking lines located within a distance of about 6 ft from each other.   45. The heating device according to claim 44, wherein the heating device is a steam cabinet. Food cooking line.   46. The food preparation according to claim 44, wherein the heating device is a hot food insulation room. line.   47. The food according to claim 44, wherein said appendage container is a vegetable storage container. Cooking line.   48. The food cooking line comprises three U-shaped sections, a first section and a second section. Part of the compartment forms the first part, and part of the second compartment and the third compartment are the second part. The food cooking line according to claim 44, wherein the food cooking line forms a portion of the food cooking line.