JP2003031346A - Dish spacer for induction heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To heat a few foodstuffs well in heating a dish provided with a conductive layer by using an induction heating coil provided on the bottom part of each compartments. SOLUTION: A dish spacer 15 is provided with a leg part which can be positioned at a dish rack 6c of a tray 6, and a base part to hold the dish at the predetermined height. When a few foodstuffs are cooked, such dish spacer 15 is intervened between the tray 6 and the dish 7, and the conductive layer 7a of the dish 7 are positioned at a separate position from an embedded induction heating coil 14 in a under surface of a shelf 5 to decrease heating strength lower than that of normal condition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an induction heating tableware spacer that can be used for heating strength adjustment in a catering cart or the like for heating and serving food in a catering service business such as medical care, nursing care, and welfare. It is about.

[0002]

2. Description of the Related Art For hospital inpatient meals, it is necessary to prepare a variety of menus according to the medical condition of each patient. Conventionally, each hospital has its own kitchen where cooking is done by itself. The food was either provided by a cooking company or cooked by an outside cooking company.

However, as described above, it is inefficient and inefficient to perform cooking for each hospital because of facility and human resources. Then, in order to solve it, Patent No. 264418
Japanese Unexamined Patent Publication No. 7 (A47B 31/02) proposes a feeding system as shown in FIG.

At the cooking center 21, various dishes are cooked according to orders from a plurality of medical facilities, subjected to cook chill processing, and then packed with tableware. The packed foods are stored in a cool wagon 24, placed on a refrigerating vehicle for freezing delivery 23, and stored in each hospital 2
Delivered to 2.

When the cool wagon 24 is delivered, the hospital 2
In 2, the cool wagon 24 is kept in the refrigerated state and waits until the lunch time. When the lunch time is approaching, food is taken out from the cool wagon 24 according to the menu corresponding to each patient, placed on the tray 27 for each patient, and stored in a predetermined compartment 26 of the serving cart 25. To do.

In the catering cart 25, each compartment 2
6, far-infrared heaters 29 are provided on the tray 27 at positions corresponding to the dishes 28, and each heater is energized for a predetermined time by a timer to heat each dish 28 to an optimum state. It In that state, it is carried to each hospital room and provided to each patient.

[0007] By doing so, it is possible to efficiently provide a dish suitable for each patient while reducing the waste of equipment and human resources. However, far infrared heater 2
If the cooking is performed in 9, the cooking can be heated to some extent, but the cooking cannot be performed, and the fresh cooking cannot be provided.

[0008] Therefore, the present applicant has previously filed Japanese Patent Application No. 2001-182.
As 28, we proposed a serving cart using induction heating.
The serving cart is provided with a plurality of compartments corresponding to each food recipient, and an induction heating coil is embedded in the bottom surface of each compartment. As shown in the sectional view of FIG. 8, the tableware used for the table is provided with a conductive layer 31 made of silver paste on the beach bottom of the tableware 30, the food is put on the tableware, and they are placed on a tray and placed in the compartment. Store. At that time, the tray is held at a predetermined position in the compartment, and a positioning member is provided on the upper surface of the tray so that the tableware is always arranged at a position facing the induction heating coil.

At a predetermined time, the induction heating coils are turned on all at once, and an eddy current is caused to flow inside the conductive layer 31 to heat the conductive layer 31 to heat the dishes 30 to cook the food. I try to make each dish at the same time.

In such a serving cart, different food ingredients such as main dish, side dish, rice, soup, etc. are put in each tableware on the tray for heating, and optimum heating is performed for each ingredient. Therefore, it is necessary to adjust the heating intensity of each tableware. The heating intensity of each tableware can be adjusted by changing the size of the induction heating coil facing each tableware.

[0011]

The main dish, side dish, rice, and soup have various contents and various amounts. Therefore, if the output of the coil power supply is adjusted for each induction heating coil, it becomes easy to deal with various menus and amounts. However, there is a limit in controlling the output of the coil power source with high accuracy over a wide range, and there is a problem that it cannot be coped with, for example, when a small amount of porridge needs to be heated.

An object of the present invention is to solve such a problem, that is, to surely cope with heating a small amount of food.

[0013]

In order to solve the above-mentioned problems, the induction heating tableware spacer according to claim 1 is provided at a predetermined position of a tray set on a surface in which an induction heating coil is embedded. A leg portion that can be placed on the tableware placing portion while being positioned, and a base portion that has a conductive layer on the bottom and that holds the tableware heated by the induction heating coil at a predetermined height. Characterize. By doing so, it becomes possible to reliably handle the heating of a small amount of food.

Further, in the tableware spacer for induction heating according to a second aspect, leg portions having different heights are provided above and below the base portion,
It is characterized by being able to hold tableware at different heights by turning it upside down. In this way, one dish spacer can be used for different amounts of heating.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below with reference to the drawings. FIG. 1 is a view showing a serving cart, and FIG. 2 is a horizontal sectional view thereof. 1 and 2
In FIG. 1, 1 is a control unit storage part, 2 is a control panel, 3 is a hinge, 4 is a door, 5 is a shelf, 6 is a tray, 7 is a tableware, 8 is a lid, 9 is a side wall, 10 is a partition,
Reference numeral 11 is a ventilation groove, and 12 is a louver.

The door 4 can be largely rotated to a position in contact with the side wall 9 so that the tray 6 can be easily taken in and out. The double doors 4 and 4 are provided on the front surface and the rear surface of the cart so that the tray 6 can be taken in and out from the front and rear.

The compartment of the catering cart is divided into left and right by a partition 10 and is divided by a shelf 5 in the vertical direction to form a plurality of compartments. Each compartment accommodates a tray 6 on which tableware with food ingredients is placed. And again, in FIG.
As shown in the horizontal section of the serving cart with the tray taken out, peripheral walls 13 extending upward are provided at the left and right side edges and the rear edge of the shelf 5, and a plurality of induction heating coils 14 are provided inside. It is embedded.

The tray 6 stored in each compartment
Is positioned in the front-rear direction by the peripheral wall 13 at the rear end edge of the shelf board 5 and the door 4, and the position in the left-right direction is determined by the peripheral walls 13 at the left and right side edges of the shelf board 5, and induction heating of the shelf board 5 is performed. The coil 14 is always placed at a fixed position. Tableware 7 is placed on the tray 6 at a predetermined position, and eventually each tableware 7 is always arranged at a position corresponding to each induction heating coil 14.

A conductive layer made of silver paste or the like is provided on the beach bottom of the tableware 7, and an induction heating coil 14 induces an eddy current in the conductive layer to generate heat. Heat the food. And on the tableware 7,
In order to prevent heat dissipation and improve heating efficiency, the lid 8 is covered.

FIG. 4 is a plan view of the tray. In FIG. 4, 6a is a tableware placing portion for main dishes, 6b is a tableware placing portion for side dishes, 6c is a dishware placing portion for rice, 6d is a dishware placing portion for soup, and 6e is a positioning protrusion for tableware. . Each dish rest part 6
a to 6d are provided with a plurality of positioning protrusions 6e corresponding to the shape of the beach bottom of the tableware to be placed on each, and by placing the beach bottom of the tableware between them, the tableware is always constant. It is designed to be positioned in position.

In the usual case, the tableware placing portion 6a for main dishes, the tableware placing portion 6b for side dishes, the rice dish placing portion 6c, and the soup dish placing portion 6d of such a tray are placed. Place each tableware directly and heat. However, when it becomes necessary to heat a smaller amount of food than the normal amount, such as when heating a small amount of porridge, by interposing a tableware spacer between the tray and the tableware containing the porridge. The tableware is separated from the induction heating coil 14 to reduce the heating strength.

FIG. 5 is a view showing a tableware spacer, FIG. 5 (a) is a plan view, and FIG. 5 (b) is a side view. In FIG. 5, reference numeral 15a is a leg portion, 15b is a base portion, and 15c is a base portion outer frame. The leg portion 15a has a structure that can be positioned by the positioning protrusion 6e of the tableware placing portion of the tray 6, and
5b has a structure in which the tableware placed on the tableware placing portion can be placed. Such a leg 15 of the tableware spacer 15
Place a on the tableware placing portion of the tray 6 and place the tableware on the table portion 15b. As a result, the tableware has a height of the legs 15a and a base 1
It is held at a position higher by a height H that is the total thickness of 5b
The amount of magnetic flux received from the induction heating coil 14 decreases and the heating power becomes weaker as the distance from the induction heating coil 14 increases.

FIG. 6 shows a sectional view of the compartment containing the tray. The leg portion 15a of the tableware spacer 15 is placed on, for example, the tableware placing portion 6c for rice of the tray 6, and the base portion 1 thereof is placed.
5b is provided with a conductive layer 7a at the bottom of the beach, and the tableware 7 containing foodstuffs is placed inside. The tableware 7 is covered with a lid 8 to prevent heat dissipation. In that state, the tray 6 is stored in the compartment of the catering cart.

When the induction heating coil 14 is turned on in this state, the conductive layer 7a of the tableware 7 is heated from a remote position by the induction heating coil 14 embedded in the lower shelf plate 5. As a result, even if a small amount of porridge is heated, it can be heated without any problem. Also, if the conductive layer 8a is provided on the upper surface of the lid 8, the conductive layer 8a is efficiently heated by approaching the induction heating coil 14 embedded in the upper shelf board 5, and the food material in the tableware 7 is heated. Is heated from above and below to make the temperature distribution uniform.

In the above embodiment, the leg portion 15a is provided only under the table portion 15b of the tableware spacer.
Legs having different heights may be provided above and below 5b. With such a tableware spacer, the tableware can be held at different heights by being turned upside down, and one tableware spacer can be used for heating different amounts.

[0026]

Since the present invention is constructed as described above, it has the following effects. That is, the tableware spacer for induction heating according to claim 1 is a leg that can be placed while being positioned on a tableware placing portion provided at a predetermined position of a tray set on a surface on which an induction heating coil is embedded. And a pedestal having a conductive layer on the bottom and holding tableware heated by the induction heating coil at a predetermined height. As a result, by keeping the tableware away from the induction heating coil, the eddy current flowing in the conductive layer of the tableware can be suppressed, and it becomes possible to reliably handle a small amount of food.

Further, in the tableware spacer for induction heating according to the second aspect of the present invention, since the legs having different heights are provided on the top and bottom of the base and the top and bottom are inverted, the dishes can be held at different heights. , One dish spacer can be used for heating different amounts.

[Brief description of drawings]

FIG. 1 is a diagram showing a serving cart.

FIG. 2 is a horizontal sectional view of a serving cart.

FIG. 3 is a horizontal sectional view of the serving cart with the tray taken out.

FIG. 4 is a plan view of the tray.

FIG. 5 is a view showing a tableware spacer.

FIG. 6 is a sectional view of a compartment accommodating a tray.

FIG. 7 is a diagram showing a conventional lunch system.

FIG. 8 is a cross-sectional view of a conventional serving cart tableware.

[Explanation of symbols]

1 ... Control unit storage 2 ... Control panel 3 ... Hinge 4 ... Door 5 ... Shelf board 6 ... Tray 7 ... Tableware 9 ... Side wall 10 ... Partition 11 ... Ventilation groove 12 ... Louver 13 ... Surrounding wall 14 ... Induction heating coil 15 ... Tableware spacer

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Tokutaro Mase             2-5-3 Keihan Hondori, Moriguchi City, Osaka Prefecture             Within Yo Denki Co., Ltd. (72) Inventor Fumio Mizuno             2-5-3 Keihan Hondori, Moriguchi City, Osaka Prefecture             Within Yo Denki Co., Ltd. (72) Inventor Toshiyuki Tamura             2-5-3 Keihan Hondori, Moriguchi City, Osaka Prefecture             Within Yo Denki Co., Ltd. (72) Inventor Ichibetsu             2-5-3 Keihan Hondori, Moriguchi City, Osaka Prefecture             Within Yo Denki Co., Ltd. F term (reference) 3K051 AB01 AD39 AD40 CD42 CD43                       CD46                 4B054 AA16 AB11 BA10 BC02 BC11                       CA04 CB06 CE11                 4B055 AA09 BA34 CA68 CB03 CB16                       CC59 CC70

Claims (2)

[Claims] 1. A leg portion which can be placed on a table placing portion provided at a predetermined position of a tray set on a surface on which an induction heating coil is embedded while being positioned, and a conductive layer at a bottom portion. And a table portion for holding the tableware heated by the induction heating coil at a predetermined height. 2. The induction heating apparatus according to claim 1, wherein leg portions having different heights are provided at upper and lower sides of the base portion, and the table portions can be held at different heights by being turned upside down. Tableware spacer.