JP2002186524A - Food feeding wagon - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food feeding wagon in which a Viking fashion can be realized, daily dishes can be eaten at temperature suitable therefor and a central kitchen system can be used in a food feeding place with a small number of persons. SOLUTION: A rectangular daily dish accommodating part 3 in plan view is provided on an upper surface. The daily dish accommodating part is divided into a plurality of small areas including heat retaining areas 5 and 6 and a coldness retaining area 7 in the longitudinal direction of the wagon. Each small area includes one or a plurality of detachable daily dish vessels 20 or daily dish trays 18 for accommodating the daily dishes. Drawer tables 21a and 21b accommodated in the lower part of the daily dish accommodating part 3 are provided at the ends in the longitudinal direction of the wagon.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a luggage wagon used to implement a buffet style at a destination in a central kitchen type of lunch system.

[0002]

2. Description of the Related Art A central kitchen method is used for private enterprises, schools, hospitals, etc., because it is possible to reduce costs by batch purchase and mass cooking of foodstuffs, and to easily perform advanced nutrition and hygiene management. Widely used in In the central kitchen method (sometimes called the center method), prepared meals are prepared in a lunch center and delivered to companies, schools, and hospitals according to the number of meals.

[0003] If the food is served at a company with a cafeteria,
The prepared food from the lunch center is transported to the kitchen attached to the cafeteria, where the cooks and assistants of the kitchen arrange the prepared food delivered according to the specified menu on a plate, and the necessary items are served. Then, arrange them on the counter as a set menu or a single item menu. A person who eats takes a favorite thing from the counter and brings it to the table to eat.
When the catering destination is a hospital, the prepared dishes delivered from the catering center are transported to the cooking room, where the prepared dishes are arranged for each patient according to the menu specified in the cooking room, and served for each ward and sickroom. Distribute to patients on wagons. If the school lunch is served at the school, the prepared food from the school lunch center is transported to the school lunch room, where it is divided into containers for each classroom. And distribute to school children.

[0004]

In the case of the central kitchen system or the on-site cooking system, it is inevitable that a certain amount of time is required for delivery and distribution after the prepared food is cooked until it is actually eaten. Eating warm foods warm and cold foods cold is an important factor in eating delicious food and reducing food leftovers. Therefore, the side dishes delivered from the lunch center are re-heated or cooled in the cooking room where the meals are served, and are then served. For this reason, a cooking room requires a certain amount of cooking utensils, cooks and workers for cooking and serving are required, and it is necessary to provide a cooking room with a certain space. In this way, since the meal destination requires a certain amount of equipment, small companies and hospitals etc. can not adopt the central kitchen method or on-site cooking method, even if they adopt it, It was not possible to eat each prepared dish at the appropriate temperature.

[0005] Further, in the conventional central kitchen system, it is not possible for a person who eats to increase or decrease the amount of meal, especially the amount of prepared food, according to his / her preference. In other words, in the conventional method, a certain amount of prepared food is served,
In the case of offering as a single item menu, you can select your favorite side dish, but you could not choose to eat a lot of side dishes according to your taste and eat a little other side dishes. For this reason, particularly in school lunches and hospital lunches, there has been a problem that there is a great deal of leftovers left behind and a large amount of leftover food is left at the lunch destinations.

SUMMARY OF THE INVENTION An object of the present invention is to provide a food service wagon for use in a company, school, hospital, or the like to which food is served in order to solve the various problems described above in the conventional food service system.

[0007]

SUMMARY OF THE INVENTION The present invention is intended to solve the above-mentioned problem by enabling a so-called buffet-style meal to be provided at a meal destination of a central kitchen-type lunch system. In order to realize such a school lunch system, there is provided a school lunch wagon used at a school lunch destination.

The feeding wagon of the present invention has a rectangular side dish storing section 3 on the upper surface in a plan view, and this side dish storing section is divided into a plurality of small areas in the longitudinal direction of the wagon. The plurality of small areas include heat insulation areas 5 and 6 provided with heaters 9 and 10, and may include a cold insulation area 7 provided with a refrigerator, a regenerator, or a cold water tank 13 as desired. Each small area is provided with one or more detachable side dish containers 20 or side dish trays 18 for storing side dishes.

The heat retaining area has a structure such as a hot water tank 11 having an electric heater 10 for heating water, a structure having an area having a heating light lamp 9 on an upper part, a structure having a hot plate as a surface for placing prepared foods, and the like. Can be adopted. A structure using a hot water tank is suitable as a structure of a small area for storing boiled foods and soups, and a structure provided with a heating light lamp and a hot plate is preferable as a structure of an area for storing fried foods and grilled foods.

[0010] Drawer tables 21a and 21b are provided on both sides in the longitudinal direction of the wagon. The drawer tables 21a and 21b are accommodated under the side dish storage section 3, and when pulled out in the longitudinal direction of the wagon, a table surface connected to the side dish storage section is formed. An auxiliary leg 23 having an auxiliary wheel 22 with a stopper at the lower end at the outer end thereof
Is provided. The space below the drawer table storage unit can be used as a space 25 for storing tableware, rice cookers, miso soup containers, and the like.

In use, the cold storage tank 13 is filled with water containing a regenerator or ice, and the hot water tank 11 is filled with hot water or water is added and heated by the electric heater 10. The prepared food delivered from the catering center is transferred to the prepared food container 20 or the prepared food tray 18 depending on the type, and the container and the tray are mounted on the corresponding small area. The prepared food container 20 mounted in the small area provided with the cold storage tank 13 and the hot water tank 11 is immersed in the cold or hot water of these tanks. In addition, the bottom of the prepared food container or tray loaded in the small area provided with the hot plate is in contact with the hot plate. If it is necessary to make the wagon wait until the lunch time, the power outlets 15 and 16 provided on the wagon are connected to a commercial power supply, and an electric heater or a refrigerator is energized to maintain the temperature of the dish.

At the lunch time, the wagon is transported to a cafeteria or classroom, the table boards 21a and 21b are pulled out, and a rice cooker, a miso soup container, tableware and the like are placed on one of the table boards. Chopsticks, forks, seasonings, etc. are placed on the other table board. The person who eats has a tray placed on the wagon table or a nearby table, etc., and moves along the wagon from the side of the table on which the rice cooker and miso soup containers are placed, so that rice, miso soup, prepared foods etc. Take the amount you like in order, take chopsticks, spoons, seasonings, etc. at the opposite table surface and bring it to the table for dinner.

[0013]

1 to 3 show a first embodiment of a lunch wagon according to the present invention. The wagon body 1 has a rectangular flat surface and side surfaces, and has caster wheels 2 with lock mechanisms at four corners. The wagon body is 450m wide
m, the length is about 1800 mm, and the side dish accommodating portion 3 is formed with the upper surface thereof being a concave portion. The side dish accommodating section 3 is firstly moved in the longitudinal direction by partition walls 4a and 4b in the width direction.
It is divided into three small areas, a heat keeping area 5, a second heat keeping area 6, and a cold keeping area 7. An upwardly extending lamp supporting frame 8 is provided in the first heat retaining region 5, and a heating lamp 9 such as an infrared lamp is provided at the upper end of the lamp supporting frame with its upper surface and side surfaces being covered with reflecting mirrors. It is installed. In the second heat retaining area 6, a hot water tank 11 provided with an electric heater 10 on the bottom surface is provided. The cold insulation area 7 is provided with a cold insulation tank 13 whose peripheral wall and bottom surface are insulated by a heat insulating material 12. Drainage holes 14a and 14b provided with opening and closing cocks (not shown) are provided on the bottom side surfaces of the hot water tank 11 and the cold storage tank 13 so as to open to the side surfaces of the wagon body. A grounded outlet 15 for the electric heater 10 of the hot water tank is provided on the side of the wagon body, and the lamp support frame 8 is provided.
Grounded outlet 1 for heating lamp 9 at the top end
6 are provided.

In the first heat retaining area 5, a side dish tray 18 integrally provided with supporting flanges 17 at both upper ends in the longitudinal direction is mounted with its supporting flange supported by the upper edge of the side wall of the side dish storing section. . In the second heat insulation area 6 and the cold insulation area 7, three prepared side dishes 20 each integrally provided with a support flange 19 at the upper end of the longitudinal direction are supported by the support flange 19 at the upper edge of the side wall of the hot water tank 11 or the cool insulation tank 13. It is attached in the state that it was. The side dish tray 18 and the side dish container 20 have their supporting flanges simply placed and supported on the upper edge of the surrounding wall, and are easily detachable.

The drawer tables 21a and 21b are accommodated in the wagon main body 1 in the vicinity of the lower part of the side dish accommodating portion 3 in the vicinity of the side. The drawer tables 21a and 21b are supported by a slide guide (not shown) and can be pulled out in the longitudinal direction of the wagon body. Drawer table 21 on first heat retaining area side
“a” has a longer draw-out length than the draw-out table 21b on the cold-reservation area side, and two auxiliary legs 23 having auxiliary wheels 22 at the lower end are provided at the outer end thereof. The auxiliary leg 23 is provided as necessary in consideration of the weight of an object placed on the drawn-out table 21a.

The drawer tables 21a, 2a of the wagon body 1
The lower part of 1b is a storage space 25 provided with a sliding door 24 on the side. In this accommodation space 25, tableware, trays, chopsticks and spoons, seasoning containers,
It can be used as a storage place for rice cookers, miso soup containers, etc.

A handle 26 used for moving the wagon is attached to both upper longitudinal ends of the wagon body. For example, the type of prepared food stored in the prepared food storage section can be displayed by, for example, attaching a menu display frame 27 to the wagon body and suspending a detachable menu card 28 displaying the prepared food name in the menu display frame. It is possible. Although not shown in the drawing, the side dish tray 18 and the side dish container 20 are provided with places for storing chopsticks, tongs, and ladle for taking out the side dishes stored therein.

What is stored in the side dish storage section 3 need not be only the side dish. For example, rice and miso soup can be stored in the prepared food container 20 loaded in the heat retaining area provided with a hot water tank, and toast bread and the like can be stored on the prepared food tray 18 in the heat retaining area. In addition, a room temperature area can be provided in the prepared food storage section to store bread that does not need to be kept warm or cold. The side dish storage section 3 of the wagon body, how many kinds of side dishes are to be provided, the number of people who eat in one wagon, etc. Should be determined. The size of the wagon body is limited by the force required during movement and the floor area of the elevator during movement. If it is used for lunch for a small number of people, the side dish storage section should be finely divided and all the staple food and miso soup should be stored in the side dish storage section.If a large number of people eat, rice, miso soup and bread It is only necessary to prepare the food in a separate container such as a rice cooker, and then put it in a storage section of a wagon and carry it to the lunch place when feeding. The rice cooker and the miso soup container thus carried to the lunch place can be placed on the drawn-out drawer table 21a and used for lunch. In addition, in what order small regions such as a normal temperature region, a warm region, and a cool region of the prepared food storage section are arranged, and the drawer tables 21a and 21b.
The number and length of drawers should be arranged in such a way that the diners can take the staple food and prepared dishes in order, so that they can properly take the prepared dishes by one-way flow along the wagon. Therefore, the division and arrangement of the small area of the side dish storage section in the embodiment shown in the figure are only one embodiment, and should be changed in accordance with the actual situation of each meal destination.

The same applies to the length and arrangement of the drawers of the drawer tables 21a and 21b. In other words, the drawer tables 21a, 21a and 2b are arranged so that the person who prepares for the meal can move while moving in one direction in the longitudinal direction of the wagon.
1b, taking into account what should be placed on the drawer table 2
The size of 1a and 21b and the drawing direction are determined. Generally, a tray or tableware to be used for meals is placed on a table drawn out upstream of any movement, and a seasoning container or the like is placed on a drawer table below the flow. A rice cooker or a miso soup container for providing a staple food or miso soup on a drawer table can be placed on either the upstream or downstream table. Chopsticks and spoons may be placed on any table. Generally speaking, a table pulled out upstream of the movement of a person is essential, and the length of the drawer becomes long. Furthermore, it is effective to provide a drawer table that is drawn out shortly on the side of the wagon body. The drawer table on the side of the wagon body can be used for placing tableware when taking a side dish or for supporting the end of the tray.

Next, the state of use of the lunch wagon of the above embodiment will be briefly described. The side dishes delivered from the lunch center are
The food is distributed and stored in the side dish container 20 or the side dish tray 18 of the wagon prepared at the lunch destination according to the type of the side dish. Water containing ice is put in the cold storage tank 13, water is put in the hot water tank 11, and the electric heater 10 warms the water. The boiled food and soup to be heated and eaten are put in the side dish container 20 and mounted on the second heat retaining area 6. The mounted side dish container 20 is immersed in warm water and kept warm. Pottery, fried food, and the like are placed on the heat retaining tray 18 and stored in the first heat retaining area 5. In addition, salads, cold rolls, and the like are placed in the side dish container 20 and mounted in the cold insulation area 7. The prepared food container 20 mounted in the cold insulation area 7 is immersed in cold water and is kept cool. When rice and miso soup are stored in the side dish storage section, they are put in the side dish container 20 and mounted on the second cold storage area 6. When separately prepared in a rice cooker or miso soup container, these are stored in the storage unit 25 of the wagon. If it is necessary to wait until the meal time, the outlets 15 and 16 are connected to a commercial power source, and the heaters 9 and 10 are operated to maintain the heat retaining state.

At the lunch time, the wagon is transported to a lunch place such as a cafeteria or a classroom. And the drawer table 21
a, 21b are pulled out, and necessary articles stored in the storage section 25 are placed thereon, and preparation for lunch is completed. At this time,
Lock the wheels 2, 22 so that the wagon does not move. While moving the side of the wagon from one side to the other, a person who prepares a meal prepares a meal by taking necessary items from the tables 21a and 21b and the side dish accommodating section 3, and brings it to the dining table to eat. Each person who eats can discard the side dish or adjust the amount according to his / her preference. At schools, from the educational point of view, it is possible to instruct them to take all the prepared foods, even if it is a little. The lunch center can empirically grasp the taste of each meal destination by investigating the amount of prepared food left in the wagon at each meal destination, and if the type and amount of prepared food are determined based on that data The amount of leftovers can be greatly reduced.

FIGS. 4 and 5 show a second embodiment of the luggage wagon according to the present invention. When there are many people eating with one wagon, two of the wagons shown in FIGS. It is the figure which showed that it could also be set as the wagon integrated in parallel. Since the wagon of the second embodiment has a structure in which the wagon of the first embodiment is juxtaposed and integrated, the same reference numerals as those of the first embodiment are used, and the detailed description thereof is omitted. I do. In this embodiment, the menu card 28 is set upright in the center of the table body.

[0023]

The following effects can be realized by using the feeding wagon of the present invention in the center feeding method. At meal times, each classroom of the school where the school lunch is served and the patient room in the hospital
By moving a luggage wagon to a company employee cafeteria or the like, the need for a kitchen (cooking place) at the meal destination is eliminated, and the operating costs of conventional kitchen equipment are completely eliminated, making the wagon lightweight and compact. Therefore, a revolutionary “non-kitchen system” that can be moved freely can be realized. Appropriately prepared foods throughout the year, such as "Hot menus are offered at 40-50C" and "Cool menus are offered at 15-18C" by electric and water cooling at satellite schools (spare rooms). Menu can be provided. By using a cold storage tank or a hot water tank, it is possible to maintain the proper temperature of the prepared food without moving the power or heat while the wagon is moving, thereby saving energy and labor. Combined with the central kitchen type (center type) cooking method, the need for cooks and cooking assistants who were conventionally employed at the meal destination is eliminated, drastically reducing labor costs and simply setting the ingredients in the wagon For simple work of
Preparation for lunch can be done in a short time. Compared to a conventional set meal-type lunch, a meal person can freely select and eat a "favorable menu" and eat only "amount that can be eaten". As a result, it is possible to reduce the number of leftovers and leftovers to 1/10 or less of conventional ones, and to solve the problem of leftovers in hospital and school meals and environmental problems. Since there are no kitchens in hospitals and schools, water quality environmental problems such as cooking wastewater are also eliminated. If there is an outlet in the classroom of the school or the cafeteria of the company / hospital, there is no need for other fixed equipment, and it is possible to maintain the heat insulation state and select a variety of hot and cool side dishes to realize a buffet-style meal. A company cafeteria with less than 50 employees, which could not be done in the past, can now have an employee cafeteria, which enables employee welfare and health management. Eliminating the kitchens that were conventionally equipped to provide meals for schools, hospitals, and businesses, eliminating the need for cooking, baking, frying, and steaming, and eliminating zero carbon dioxide emissions, helping to prevent global warming. Connect. By displaying the product name and calories on the menu card, the eater can manage himself / herself with his or her standard calories as the target values. "Self-management" in school education can be practiced through meals.

[Brief description of the drawings]

FIG. 1 is a plan view of a first embodiment of a wagon of the present invention.

FIG. 2 is a side view of the wagon of FIG. 1;

FIG. 3 is a perspective view of the wagon of FIG. 1;

FIG. 4 is a plan view of a second embodiment of the wagon.

FIG. 5 is a side view of the wagon of FIG. 4;

[Explanation of symbols]

 7 Cooling area 9 Heating lamp 11 Hot water bath 13 Cold water bath 21 Drawer table 22 Auxiliary wheel with stopper 23 Auxiliary leg

Claims (4)

[Claims] 1. A wagon main body having a rectangular shape in plan view, having a prepared food storage section (3) partitioned into a plurality of small areas in a longitudinal direction on an upper surface thereof.
(1) and a drawer table (21) that is drawn out in the longitudinal direction of the wagon body, wherein the prepared food storage unit has a heat retaining area provided with an electric heater, and is a feeding wagon. 2. An insulated area in which a side dish storage section includes an insulated tank.
The luggage wagon according to claim 1, comprising (7). 3. A catering wagon according to claim 1, further comprising a retractable drawer table (21a) having an auxiliary leg (23) having an auxiliary wheel (22) at its outer end at a lower end. 4. A side dish storage section (3) includes a cold insulation area (7) provided with a cold storage tank (13), a heat insulation area (6) provided with a hot water tank (11), and a heating light lamp (9). The luggage wagon according to claim 1, further comprising a warming area (5).