JP2002078592A - Freshness management method for food in turning stand and its tool - Google Patents

Abstract

PROBLEM TO BE SOLVED: To facilitate confirming of foods deteriorated or not. SOLUTION: This revolving eating stand is provided with a crescent chain 22 circulatingly conveying commodities 14 on a base 12. The elapsed time of each fed commodity 14 is counted by a timer 28 mounted on or embedded in the crescent chain 22, set to an operable state by detecting the light in a shop, and operated when the commodity 14 is fed. The existence of the commodity 14, which is deteriorated in freshness without being eaten by a customer even when the prescribed time elapses after it is fed, is warned on a freshness management member 34 warning the elapse of the prescribed time. The operation of the timer 28 of the freshness management member 34 and the warning is stopped during the business off time when the freshness management member 34 does not detect the light in the dark shop.

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 rotating dining table, sushi, which is a product, is usually placed on a product dish and transported around the rotating dining table.

[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 collected by workers from the rotating dining table.

[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, the work of collecting the product dish on which the sushi whose freshness has deteriorated due to the evaporation of the moisture of the spatter and the temperature of the shari has fallen, should be collected according to the tour time or the number of tours of the product dish. 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 crescent chain for circulating and transporting goods above a base. While detecting and becoming operable, the timer operated by the supply of the product measures the elapsed time of the supplied product, supplies the product to the freshness management member that warns the lapse of the predetermined time, and supplies the product for the predetermined time. Even if the product is not eaten by customers, it warns of the presence of products that have deteriorated in freshness, and the freshness management member does not detect light. It is assumed that.

[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.
A crescent chain 22 for circulating 0 is provided, and a counter 24 is provided on the outer peripheral edge of the base 12.

In the present embodiment, the commodity dish 20 does not require washing after use, is sanitary, is easy to handle, and is optimally a disposable paper dish.

A sensing unit 26 is provided on the upper surface, and a timer 28 is provided inside.
A freshness management member 34 having a warning device 30 for measuring the elapsed time from the product supply by the timer 28 and warning that the predetermined time has elapsed and a light sensor 32 for detecting the light in the store, and a crescent chain 2
2 and fixed on it.

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

Further, the warning device 30 is a light emitting lamp, and it is desirable to arrange a plurality of the warning devices 30 on the outer peripheral surface so that the number of the warning devices 30 can be easily checked from either the counter 24 side or the work space side of the rotating dining table. .

The sensor 26, the timer 28 and the alarm 30 are activated only when the light sensor 32 detects the light, and the sensor 26, the timer 28 and the alarm 30 are turned off when the shop where no light is detected is outside the dark business hours. In order to reduce the power consumption for freshness management (warning), a consideration has been made to stop the operation of.

The power source of the sensing unit 26, the timer 28, the alarm 30 and the light sensor 32 is an internal battery 36.

The freshness management member 34 is a cylindrical base on which a timer 28, a battery 36 and the like can be disposed, and on the upper surface of which the product tray 20 can be supplied (placed).

The freshness management member 34 having the above-mentioned configuration is operable only when the light sensor 32 is detecting light in the store (business hours during which lighting is used), and the commodity 14 is placed thereon. When the product dish 20 is supplied, first, a pressing switch as the sensing unit 26 is pressed by the product dish 20 on which the product 14 is placed, and then the timer 28
Is operated to measure the elapsed time from the supply of the product, and the elapse of a predetermined time, that is, the water content of the sushi material 18, which is continuously circulated on the crescent chain 22 without being eaten by the customer and is the product 14 sushi The light emitting lamp, which is the warning device 30, is turned on to warn of the presence of the commodity tray 20 on which the commodity 14 whose freshness has deteriorated due to the decrease in the temperature of the house 16 due to the evaporation of the house 16 is warned.

In the drawing, reference numeral 38 denotes the crescent chain 22.
Shows the top plate.

A method for managing the freshness of the product 14 placed on the product dish 20 to be transported on the crescent chain 22 of the rotating dining table using the present apparatus will be described in detail below.

In advance, an appropriate number of freshness management members 34 are fixedly mounted on the crescent chain 22 in advance.

At this time, the fastening and mounting of the freshness management member 34 to the crescent chain 22
A concave portion (not shown) is formed on the upper surface of the upper plate 38,
This is performed via a locking mechanism such as locking a protrusion (not shown) formed on the back surface of the freshness management member 34 into the recess.

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 34 fixed on the crescent chain 22.

The freshness management member 34 becomes operable only when the light sensor 32 is detecting light (business hours during which lighting is used), and the product 14 is placed on the upper surface of the freshness management member 34. When the placed product dish 20 is supplied, first, a push switch as the sensing unit 26 is pressed by the product dish 20, and then a timer 28 is operated to measure an elapsed time from the product supply, and a predetermined time elapses. In other words, the sushi material 18 which is continuously transported on the crescent chain 22 without being eaten by the customer and is the product 14
Of the commodity tray 20 on which the commodity 14 whose freshness has deteriorated due to the evaporation of the moisture and the temperature of the house 16 has been lowered is notified by the alarm 3
The light emitting lamp which is 0 lights up and warns.

By the warning of the warning device 30, the workers such as cooks and employees can collect the product tray 20 on which the warned freshness-deteriorated products 14 are placed on the entire circuit of the crescent chain 22. it can.

At this time, the timer 28 of the freshness management member 34
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 34 is taken by the 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 goods 14 placed on the goods tray 20 on each freshness management member 34 can be individually managed in the entire circuit of the crescent chain 22, and only the warning of the goods tray 20 for which the warning is given It is possible to improve the collection workability by collecting the.

A collection conveyor (not shown) is provided along the crescent chain 22, and a movable guide (not shown) is provided at a connecting portion between the collection conveyor and the crescent chain 22 to control freshness. By the warning of deterioration of the product freshness of the member 34, the guide is moved to the crescent chain 2
The product tray 20 on which the freshly-degraded products 14 are placed is moved to the second side, and the product tray 20 whose freshness has deteriorated is warned and transferred to and collected on a collection conveyor along the guide. Can be collected mechanically.

When freshness management of the product 14 to be provided is not necessary, the freshness management member 34 is connected to the crescent chain 2.
2 Remove from above and use.

FIGS. 5 and 6 show a freshness management member 34.
Another example is shown.

The freshness management member 34 of this embodiment incorporates a warning device 30, which emits a warning sound, for example, a chime sound or a melody sound which does not cause discomfort to the customer 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 40 of the product dish 20.

In FIGS. 5 and 6, reference numeral 42 denotes a time set button.

The method of using the freshness management member 34 of this embodiment is as follows. The freshness management member 34 is placed on the plate 38 of the crescent chain 22, and the product dish 20 on which the product 14 is placed is placed on the freshness management member 34. Instead, the freshness management member 34 is covered with the thread bottom portion 40 of the commodity dish 20 for use.

At this time, in order to allow the light sensor 32 of the freshness management member 34 to detect light, a part of the thread bottom portion 40 of the commodity dish 20 is made of a transparent material, is opened, or the light sensor 32 is attached to the commodity dish. The height of the freshness management member 34 needs to be higher than the height of the yarn bottom portion 40 so as to protrude downward from the yarn bottom portion 40.

The product dish 20 is provided on the freshness management member 34, and the freshness management member 34 provided with the product dish 20 is provided.
Is operable only in a state where the light sensor 32 is detecting light (business hours during which lighting is used), and the product tray 20 on which the product 14 is placed is placed on the upper surface of the freshness management member 34. When the product is supplied, first, the sensing unit 26, in this case, the press switch is set to the product tray 2 on which the product 14 is placed.
0, and then the timer 28 is operated to measure the elapsed time from the supply of the product, and the predetermined time has passed, that is, the product 14 that has been continuously transported around without being eaten by customers and has deteriorated in freshness is loaded. The presence of the placed product dish 20 is warned by a warning sound emitted from the warning device 30.

By the warning of the warning device 30, the workers such as cooks and employees can collect the product tray 20 on which the warned freshness-deteriorated products 14 are placed on the entire circuit of the crescent chain 22. it can.

FIG. 7 shows still another example of the freshness management member 34.

The freshness management member 34 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 34 of this embodiment is the same as that of the embodiment shown in FIGS. 5 and 6, and a description thereof will be omitted.

FIGS. 8 and 9 show the freshness management member 34.
Yet another example is shown.

In the freshness management member 34 of this embodiment, the push switch as the sensor 26 of the freshness management member shown in FIGS. 5 and 6 is made detachable, and the freshness management member 34 is mounted on the plate 38 of the crescent chain 22. The other configuration is the same as that of the freshness management member shown in FIGS.

At this time, the light sensor 3 of the freshness management member 34 detects the light for convenience.
2 is located on the upper surface of the freshness management member 34,
It is necessary that a part of the upper surface of the plate 38 be made of a transparent material or be opened.

The method of using the freshness management member 34 of the present embodiment is to supply (place) the commodity dish 20 on which the commodity 14 is placed on the plate 38 of the crescent chain 22 in which the freshness management member 34 is installed. Other than the above, the configuration is the same as the example shown in FIGS.

When freshness management of the product 14 to be provided is not necessary, the sensor 26 of the freshness management member 34, in this case, the push switch is removed from the plate 38 of the crescent chain 22 and used.

In all the examples, the sensing portion 26 of the freshness management member 34 is a push switch and a touch sensor which are disposed so as to be able to protrude and retract upward, but any mechanism provided with a function capable of sensing the commodity tray 20. Good.

The commodity dish 20 is a paper dish, but may be a plastic dish or a ceramic dish.

The shape of the freshness management member 34 is cylindrical or disk-shaped, but the shape is not particularly limited.

The means for fastening the freshness management member 34 to the crescent chain 22 is provided in a recess formed on the upper surface of the plate 38 of the crescent chain 22.
It is not limited to the one that locks the protrusion formed on the back surface of the crescent chain 22.
8 The upper surface is formed of an iron material, and a magnet (not shown) is attached to the back surface of the freshness management member 34, and the freshness management member 34 is attached to the plate 3 of the crescent chain 22 by the magnetic force of the magnet.
8 and any other structure that can be fastened on the crescent chain 22 is optional.
Further, the freshness management member 34 may be simply placed on the crescent chain 22 without being fixed thereto.

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 34 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 deep-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.

[0052]

According to the method and apparatus for managing the freshness of a product in a rotary eating and drinking table according to the present invention, the passage of a predetermined time is measured by measuring the elapsed time from the supply of the product supplied to the freshness managing member, that is, the customer is eaten. In order to warn of the presence of merchandise that has been continuously circulated on the crescent chain without freshness and that has deteriorated in freshness, throughout the circuit of the crescent chain,
Compared with the freshness management of the product based on the rules of thumb of workers such as cooks and employees, it is only necessary to collect the product warned by the freshness management member, and it is extremely easy to check the product whose freshness has deteriorated.

Further, in order to make the freshness management member detect the brightness inside the store, the freshness management member detects the light inside the store during the business hours when the inside of the store is bright and becomes operable. Measure the time, warn of the presence of products whose freshness has deteriorated without being eaten by customers even if the predetermined time has elapsed, and the freshness management member does not detect the light. The operation of the warning can be stopped, and power consumption for freshness management (warning) can be reduced.

Further, by changing the time measured by the timer 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 Crescent chain 26 Detector 28 Timer 30 Alarm 32 Light sensor 34 Freshness management member

Claims (2)

[Claims] Claims: 1. A rotary eating and drinking table provided with a crescent chain (22) for circulating and transporting a product (14) above a base (12), wherein the rotating table is placed or built on the crescent chain (22). Detecting the light inside the store, it becomes operable, and by the timer (28) which is activated by product supply,
The elapsed time of the supplied product (14) is measured, and the product (14) is supplied on the freshness management member (34) that warns the elapse of a predetermined time,
The freshness management member (34) warns of the presence of the product (14) that has not been eaten by the customer even after the predetermined time has passed, and the freshness management member (34) does not detect the light. )
And stopping the operation of the timer (28) and the warning of the product. 2. A rotary eating and drinking table provided with a crescent chain (22) for circulating and transporting a product (14) above a base (12), a sensing unit (26) on an upper surface, and a timer (28) inside. )
And an alarm device (30) that measures the elapsed time of the product (14) supplied by the timer (28) and warns of the presence of the product (14) that has not been eaten by the customer even after a predetermined time has elapsed and the freshness has deteriorated. And a light sensor (32) for detecting the light inside the store, and a freshness management member (34)
2) It is placed or placed on top, and only when light in the store is detected by the light sensor (32) of the freshness management member (34),
When the product (14) is supplied on the freshness management member (34), the timer (28) is activated by the product detection of the sensor (26) of the freshness management member (34), and the timer (28) is operated by the freshness management member (34). ) The elapsed time of the product (14) supplied above is measured, and even if a predetermined time has elapsed, the presence of the product (14) that has been degraded without being eaten by the customer is warned with a warning device (30), and the freshness is measured. The light sensor (32) of the management member (34) does not detect light. The sensor (26), the timer (28), and the warning device (30) are deactivated outside business hours when the store is dark. Commodity freshness management device in a rotating dining table.