JP2006182454A - Dispenser for dispensing ingredient-containing soups - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dispenser for dispensing an ingredient-containing soups, which is capable of preventing the ingredient from being fed into a cup substantially at the same time and the soup liquid contained in the ingredient from being splashed. <P>SOLUTION: A container 4 containing an ingredient-containing soup has an substantially arcuate bottom face 41b, and a ladle 5 normally located within the container is displaced by a driving mechanism along the bottom face 41b so as to dispense and scoop a specified amount of the ingredient-containing soup contained within the container 4 by a driving mechanism. When the soup in the container 4 is scooped by the ladle 5, the interior of the ladle 5 is partitioned into an opening side and a bottom face side by a liquid passage partition wall 51 to separate the soup into the ingredient and the soup liquid substantially at a constant ratio. Part of the separated ingredient is caught by a protrusion 5d formed in the bottom face nearer to an opening 5a than the liquid passage partition wall 51 of the ladle 5, and the ingredient-containing soup is fed into the cup 22 from the ladle 5 overturned downward by the driving mechanism at a displacement terminal section. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an ingredient soup subdivision supply device for substituting soups with ingredients such as soup liquid, curry, miso soup, etc., with the amount of the ingredients being substantially constant, and supplying them to tableware such as cups.

  Traditionally, in restaurants such as family restaurants, so-called fast food (for example, hamburgers, fried chicken, donuts etc.) or cafes with snacks, convenience stores, hotels, etc. The soup with ingredients such as ingredients is put into a container such as a relatively large pan and the container is heated (including heat insulation) as necessary, and the clerk or user stirs the ingredients in the container with the octopus etc. They were subdivided (scooped up) and supplied to predetermined tableware (including disposable containers such as paper cups) such as cups and soup liquid dishes.

  However, such a subdivision operation is complicated and it is difficult to supply the ingredients and the soup at a certain ratio. Therefore, if the soup with ingredients in the container is supplied in small portions to a certain amount, it will become a soup without ingredients after that (the degree will vary depending on the type of ingredients and the viscosity of the soup) There was a problem.

  Therefore, as a means for solving such problems, the present applicant has previously proposed Patent Document 1.

  In the technique described in Patent Document 1, soups containing ingredients are accommodated in a container whose bottom surface has an arc shape, and a ladle is provided as a subdivided container that is always located in the container. Then, the drive mechanism part slides and displaces the ladle along the bottom surface of the container to divide a portion of the soup contained in the container into a certain amount and at the same time separate it into the ingredient and soup liquid at a substantially constant ratio. While scooping up. Furthermore, the ladle is turned upside down at the discharge port, and the soup with ingredients in the ladle is provided to tableware such as a cup and a soup plate.

  Thereby, for example, 1800 cc of soup contained in a container is subdivided into 180 cc by the ladle and the ingredients and the soup liquid are separated into a certain ratio (for example, 2: 8) in the ladle. The Thereby, 10 cups of soup containing ingredients can be subdivided into a substantially constant amount each time, and at the same time, the ingredients and soup liquid can be supplied at a constant ratio.

JP 2001-278391 A

  By the way, in the soup subdivision supply device with ingredients configured as described above, the soup with ingredients subdivided into one cup by a ladle is separated from the ingredients and soup liquid at the time of the subdivision, Strictly speaking, they are not completely separated.

  In the conventional ladle structure, a partition plate 52 is provided on the middle of the ladle 50 as shown in FIG. In the partition plate 52, a plurality of openings 52a are formed according to the size of the soup to be supplied. When the soup in the container is scooped up and the supply port 55 is displaced upward as shown in FIG. 11, the soup becomes the upper liquid 53 and the lower liquid 54 in the ladle 50 with the partition plate 52 as a boundary. Divided into two. The lower liquid 54 is a soup liquid that has accumulated below the partition plate 52 through the opening 52a, and the upper liquid 53 is in a state in which ingredients that cannot pass through the opening 52a are mixed with the soup liquid.

  At this time, the lower liquid 54 becomes a soup liquid in which ingredients that cannot pass through the opening 52a are mixed, but the upper liquid 53 is a mixed state of the ingredients and the soup liquid, and the ratio of the ingredients and the soup liquid is the ratio of the soups in the container. It becomes almost equal to the ratio. Therefore, when the ratio of the ingredients in the soups remaining in the container is reduced, the amount of ingredients contained in the upper liquid 53 is also reduced.

  Further, since the upper liquid 53 contains not only ingredients but also a large amount of soup liquid, when the ladle 50 is inverted and the supply port 55 is directed downward, the soup liquid contained in the ingredients is vigorous. The problem of flowing out and being easy to bounce occurred.

  Furthermore, in the conventional soup subdivision supply device with ingredients, since the ladle is slid along the bottom surface of the container by the drive mechanism, not only the sound of rubbing the container and the container is generated, but also the container The bottom surface of the was easily damaged by wear.

  In order to solve the above-mentioned problem, the soup subdividing and supplying apparatus according to claim 1 includes a container in which the soup containing ingredients is accommodated and the bottom surface is substantially arc-shaped, and is accommodated in the container. A ladle that is displaced along the bottom surface so as to scoop up soup with ingredients in a certain amount, and the inside of the ladle is partitioned between an opening side and a non-opening side, and the ladle is contained in the container. A liquid-passing partition wall that separates the soup into the soup liquid when scooping up the soup, and the ladle is displaced and the ladle is inverted downward at the discharge port so that the soup with the ingredients in the ladle is put into the dishes. In the device soup subdivision supply device provided with a drive mechanism unit for supplying, with respect to the flow of the soup containing ingredients, closer to the opening than the liquid passage partition wall of the ladle And summarized in that provided the resistance resistor portion.

  The soup subdividing and supplying apparatus according to claim 2 is a container for storing soups containing ingredients and having a substantially arc-shaped bottom surface and soups containing ingredients contained in the containers in a certain amount. A ladle that is displaced along the bottom surface so as to be scooped up while being subdivided, and the radle is partitioned between an opening side and a non-opening side, and the ladle scoops up the soup contained in the container. And a liquid passage partition wall that separates into soup liquid, and a drive mechanism section that displaces the ladle and supplies the soup with ingredients in the ladle into the tableware by turning the ladle downward at a discharge port. The gist of the soup subdividing and supplying apparatus with the ingredients is that a surplus soup liquid discharge port is provided on the ceiling or side wall of the ladle closer to the opening than the liquid passage partition wall.

  According to a third aspect of the present invention, the excessive soup liquid discharge port is located above the soup liquid passage opening formed in the liquid passage partition wall. To do.

  According to a fourth aspect of the present invention, there is provided an apparatus for supplying and subdividing the soups with ingredients, wherein the soups with ingredients are accommodated and the bottom of the container is substantially arc-shaped, and the soups with ingredients contained in the containers in a certain amount. A ladle that is displaced along the bottom surface so as to be scooped up while being subdivided, and the radle is partitioned between an opening side and a non-opening side, and the ladle scoops up the soup contained in the container. And a liquid passage partition wall that separates into soup liquid, and a drive mechanism section that displaces the ladle and supplies the soup with ingredients in the ladle into the tableware by turning the ladle downward at a discharge port. The gist of the soup subdivision supply device is that the ladle is displaced without rubbing the bottom surface of the container.

  According to a fifth aspect of the present invention, there is provided a device for supplying soup with ingredients, wherein the soups with ingredients are accommodated and the bottom of the container is substantially arc-shaped, and the soups with ingredients contained in the containers are in a certain amount. A ladle that is displaced along the bottom surface so as to be scooped up while being subdivided, and the radle is partitioned between an opening side and a non-opening side, and the ladle scoops up the soup contained in the container. And a liquid passage partition wall that separates into soup liquid, and a drive mechanism section that displaces the ladle and supplies the soup with ingredients in the ladle into the tableware by turning the ladle downward at a discharge port. The gist of the present invention is to provide a soup subdivision supply device with a counter that counts the number of times the soup is supplied by the ladle.

  The soup subdividing and supplying apparatus according to claim 6 is a container for storing soup with ingredients and having a bottom having a substantially arc shape, and a constant amount of soup with ingredients contained in the container. A ladle that is displaced along the bottom surface so as to be scooped up while being subdivided, and the radle is partitioned between an opening side and a non-opening side, and the ladle scoops up the soup contained in the container. And a liquid passage partition wall that separates into soup liquid, and a drive mechanism section that displaces the ladle and supplies the soup with ingredients in the ladle into the tableware by turning the ladle downward at a discharge port. The gist is to change the range of displacement of the ladle according to the remaining amount of soup in the container.

  The soup subdividing and supplying apparatus according to claim 7 includes a container in which the soup containing ingredients is contained and the bottom of the container is substantially arc-shaped, and the soup containing ingredients contained in the container in a certain amount. A ladle that is displaced along the bottom surface so as to be scooped up while being subdivided, and the radle is partitioned between an opening side and a non-opening side, and the ladle scoops up the soup contained in the container. And a liquid passage partition wall that separates into soup liquid, and a drive mechanism section that displaces the ladle and supplies the soup with ingredients in the ladle into the tableware by turning the ladle downward at a discharge port. In the device for supplying soup with ingredients, the heater has a heater for heating the soup in the container, and the heater is cut off stepwise according to the remaining amount of soup in the container. And effect.

  The soup subdivision and supply device according to claim 8 is a container for containing soup containing ingredients and having a substantially arc-shaped bottom surface and soups containing ingredients contained in the container in a certain amount. A ladle that is displaced along the bottom surface so as to be scooped up while being subdivided, and the radle is partitioned between an opening side and a non-opening side, and the ladle scoops up the soup contained in the container. And a liquid passage partition wall that separates into soup liquid, and a drive mechanism section that displaces the ladle and supplies the soup with ingredients in the ladle into the tableware by turning the ladle downward at a discharge port. The gist of the soup subdivision supply device with ingredients is provided with a sensor for detecting whether or not the container is mounted in the supply device.

  The soup subdividing and supplying apparatus according to claim 9 includes a container in which the soup containing ingredients is contained and the bottom having a substantially arc shape, and the soup containing ingredients contained in the container in a certain amount. A ladle that is displaced along the bottom surface so as to be scooped up while being subdivided, and the radle is partitioned between an opening side and a non-opening side, and the ladle scoops up the soup contained in the container. And a liquid passage partition wall that separates into soup liquid, and a drive mechanism section that displaces the ladle and supplies the soup with ingredients in the ladle into the tableware by turning the ladle downward at a discharge port. In the soup subdividing and supplying apparatus, the container has a door that opens and closes when the ladle is pressed against the ladle, and the ladle contacts the door. It is summarized as that provided projections.

  According to the soup subdividing and supplying apparatus according to claim 1 of the present application, by providing the resistance portion that is resistant to the flow of the soup containing the ingredients closer to the opening than the liquid passage partition wall of the ladle. It is possible to slow down the supply speed of soup from the ladle and prevent the soup from jumping up.

  According to the soup subdivided supply device with the ingredient according to claim 2, the surplus soup liquid discharge port is provided on the ceiling or side wall closer to the opening than the liquid passage partition wall of the ladle. Mixing can be reduced, so that the soup liquid contained in the ingredients can be prevented from splashing when the ingredients are supplied to the tableware, and the ratio of the ingredients to the soup liquid can be separated into a more strict ratio. Can do.

  According to the soup subdividing and supplying apparatus according to claim 3, the surplus soup liquid discharge port is positioned above the soup liquid passage opening formed in the liquid passage partition wall, so that the ladle When the soup is supplied with the face down, the soup liquid that passes through the soup liquid passage opening formed in the liquid passage partition wall can be prevented from leaking from the surplus soup liquid discharge port.

  According to the soup subdivision and supply device according to claim 4, the ladle is displaced without sliding on the bottom surface of the container, thereby preventing the generation of a sound of rubbing the container and the bottom surface of the container due to wear. Damage can be prevented.

  According to the soup subdividing and supplying apparatus according to claim 5, the remaining amount of the soup in the container can be detected by providing the counter for counting the number of times the soup is supplied by the ladle.

  According to the soup subdividing and supplying apparatus according to claim 6, the ladle rises from the soup liquid level by changing the range of displacement of the ladle according to the remaining amount of soup in the container. It is possible to prevent excess air from entering the ladle.

  According to the soup subdividing and supplying apparatus according to claim 7, the apparatus has a heater for heating the soup in the container, and the heater is turned off stepwise according to the remaining amount of the soup in the container. In addition, it is possible to prevent the soup from being burnt and sprinkled into the container in the vicinity of the soup liquid surface.

  According to the soup subdivision supply device with the ingredient according to claim 8, when the container is not installed in the device by providing a sensor for detecting whether or not the container is installed in the supply device. It is possible to prevent the heater from being accidentally turned on.

  According to the soup subdividing and supplying apparatus according to claim 9, the container has a door that opens and closes when the ladle is pressed, and the ladle is provided with a protrusion for contacting the door. As a result, only the tip of the protrusion abuts against the back surface of the door, thereby minimizing the contact area of the ladle against the back surface of the door, and soup with ingredients attached to the entire edge of the open end of the ladle adheres to the back surface of the door. Can be prevented.

  Next, the soup subdivision supply device with ingredients of the present invention will be described with reference to the drawings.

  FIG. 1 is a perspective view of an ingredient soup subdivision supply device of the present invention partially broken, FIG. 2 (A) is a perspective view of a ladle, FIG. 2 (B) is a longitudinal sectional view of the ladle, FIG. 3 (A) ~ Fig. 3 (C) is a longitudinal sectional view of the ladle for explaining the vicinity of the final process at the time of supplying ladle soup with ingredients, Fig. 4 is a time series of the whole process at the time of supplying ladle soup with ingredients FIG. 5 is a plan sectional view of the soup subdivision supply device with ingredients of the present invention, FIG. 6 is a longitudinal sectional view in the front direction of the soup subdivision supply apparatus with ingredients of the present invention, and FIG. FIG. 8 is a front view of the soup subdivision supply device of the present invention, and FIG. 9 is a perspective view of the subdivision supply device of the present invention. is there.

  8 and 9, the soup subdivision supply device 1 with ingredients of the present invention is roughly provided with a base 2 and a main body cover 3.

  As shown in FIG. 7, a tableware placing portion 21 is provided on the upper surface of the base 2. Tableware 22 corresponding to the type of soup containing ingredients is placed on the tableware placement unit 21. The tableware placement unit 21 is provided with a slit, and soup spilled from the tableware 22 when the tableware 22 is taken out passes through the slit and hangs down under the tableware placement unit 21. Further, below the tableware placing portion 21, a saucer 23 for receiving soup liquid or the like dripping from the slit is provided. Although the tableware placing portion 21 and the tray 23 may be fixedly provided, the maintenance is facilitated by making them removable.

  Furthermore, the front surface of the base 2 can be rotated via a hinge 24 provided at one end, whereby the tray 23 can be easily replaced and cleaned. In addition, a tableware sensor 31 that detects whether or not the tableware 22 is placed on the tableware placement unit 21 is attached to the main body cover 3 on a side surface located above the tableware placement unit 21.

  As shown in FIG. 8, on the front surface of the main body cover 3, there are provided a switch button 32 for starting a subdivision operation of the soup with ingredients, and a setting panel 33 for setting the temperature conditions of the soup with ingredients. In addition, a cylindrical scattering prevention guide 34 is provided on the front inner side of the main body cover 3 in order to prevent scattering when the soup containing ingredients is discharged. Further, the front surface of the main body cover 3 can be opened and closed via a hinge 37. This opening and closing can be unlocked by inserting a key (not shown) into the cylinder key 38.

  The setting panel 33 includes a display unit 33a and an operation unit 33b. For example, the temperature of the soup with ingredients, the number of times of subdivision (or the remaining number) can be displayed on the display unit 33a. These various conditions can be set by inputting from the operation unit 33b. Various known display methods such as a liquid crystal display and an electric light display can be used for the display unit 33a.

  When used as a vending machine, a vending machine unit 35 can be provided on the main body cover 3. For example, in the case of a dedicated coin machine, the vending machine unit 35 is provided with a coin insertion slot 35a, a return button 35b, a coin return slot 35c, and the like. By setting so that the soup is not extracted unless coins are inserted, the customer can purchase the soup by self-service in a service area or a convenience store.

  As shown in FIG. 7, an upper lid 36 that can be opened and closed is provided on the upper portion of the main body cover 3. By opening the upper lid 36, the inside of the main body cover 3 can be seen without removing the main body cover 3. A crank-shaped holding spring 39 is provided inside the rear portion of the main body cover 3.

  On the other hand, inside the main body cover 3, as shown in FIG. In addition, a link mechanism portion 6 is provided in the main body cover 3 for displacing the ladle 5 disposed in the container 4 for subdividing the soup containing ingredients contained in the container 4 along the bottom surface of the container 4. It has been. The link mechanism unit 6 is driven by driving the motor 7 disposed inside the main body cover 3 through the rotating belt 10 to the rotating shaft 8.

  The container 4 is a stainless steel container, for example, and is formed by welding or pressing. As shown in FIG. 6, the container 4 is divided into a pot portion 41 and a lid portion 42. The side surface lower portion 41 a of the pan portion 41 is an inclined surface that is expanded and inclined upward, and the bottom surface 41 b is substantially the same as or slightly wider than the width of the ladle 5. Moreover, the bottom face shape of the pan part 41 seen from the side surface is circular arc shape. The heater 23 is in contact with the lower side surface 41 a of the pot portion 41 from the outside of the container 4. The heater 23 is urged toward the lower side surface 41 a by a heat insulating member 28 provided on the leaf spring 27. The temperature setting of the heater 23 can be performed from the above-described operation unit 33b, and on / off control of the heater 23 for keeping the temperature of the soup constant is performed by a control unit (not shown).

  As shown in FIG. 7, a temperature sensor 25 for measuring the temperature in the container 4 is in contact with the bottom surface 41 b of the pan portion 41. Below the temperature sensor 25, a sensor 25b for detecting contact / non-contact is provided. In a state where the pan portion 41 is not attached, the temperature sensor 25 is held in a state separated from the sensor 25b by the leaf spring 25a, and it is detected by the sensor 25b that the pan portion 41 is not attached. Further, in a state where the pan portion 41 is mounted, the temperature sensor 25 descends against the leaf spring 25a due to the weight of the pan portion 41 and contacts the sensor 25b. As a result, it is detected by the sensor 25b that the pan portion 41 is mounted. From the viewpoint of safety of the apparatus, when the sensor 25b detects that the pan portion 41 is not mounted, the heater 23 is controlled to be automatically turned off.

  The sensor 25b may be a weight sensor, in which case the presence or absence of the pan portion 41 is detected based on the measured weight. Moreover, according to the weight sensor, the remaining amount of the soup in the pan portion 41 can be measured, and on / off of the heater 23 is automatically controlled based on the remaining amount, thereby preventing the soup from being burnt. can do. A load cell or the like can be used as the weight sensor.

  As shown in FIG. 1, a plurality of pins 43 are provided side by side on the side surface upper portion 41 c of the pan portion 41. A cold storage material storage box 44 for storing a cold storage material for cooling the soup containing ingredients can be hooked and attached to the pin 43. In the case of cold soups, the soups in the pan portion 41 can be kept cold by turning off the heater 23 and storing the cold insulating material in the cold insulating material storage box 44.

  A handle 45 and a horizontally projecting flange 46 are provided on the side surface upper portion 41 c of the pan portion 41. The flange 46 is provided with an engaging hole 46a having a substantially dharma shape in plan view in which a large diameter hole and a small diameter long hole are continuous. As shown in FIG. 6, the fixed base 26 provided upright on the base 2 is provided with a protruding piece 26a extending upward. Then, as shown in FIG. 5, after placing the pan portion 41 and inserting the tip of the protruding piece 26a into the large-diameter hole of the engaging hole 46a, the protruding portion 26a is slid backward to slide the protruding portion 26a. The annular groove (not shown) is engaged with the small diameter long hole of the engagement hole 46a.

  When the lid portion 42 is put on the pan portion 41, the rear end thereof is inserted under the presser spring 39, so that the rear end of the lid portion 42 is urged toward the pan portion 41 by the presser spring 39. In this state, the lid portion 42 is fixed on the pan portion 41 by fitting the lid portion 42 to the pan portion 41. Since the lid part 42 and the pan part 41 are fitted with good airtightness, the soups in the container 4 can maintain an extremely high heat insulation state.

  Furthermore, as shown in FIG. 7, a flange portion 41 d that is slightly inclined upward is formed on the front upper portion of the pan portion 41. When the soup containing ingredients is supplied from the ladle 5 to the tableware 22, the soup liquid adhering to the bottom surface of the ladle 5 may hang down. 41d is received and is directly returned to the pot portion 41 through the brim portion 41d. Thus, by providing the brim part 41d, the soup liquid can be prevented from dripping out of the pot part 41. The flange 41d is preferably provided with an inclination of 10 to 45 ° with respect to the horizontal.

The lid part 42 is divided into two parts, front and rear, and connected by a hinge. By opening one of the rotating lids 42a, it is possible to add the soup liquid containing the ingredients into the container 4. A handle 47 is provided on the upper surface of the other fixed lid 42b. Further, a discharge port 41e for discharging the soup with ingredients contained in the ladle 5 is provided on the front surface of the lid portion 42. Two doors 48 are attached to the discharge port 41e by hinges so that the doors can be opened. Each door 48 is always closed (when not discharging) by a coil spring provided on the hinges. When the soup is discharged, the ladle 5 comes into contact with the back surface of the door 48, the door 48 is pushed open from the inside by the ladle 5, and is opened to the left and right to be opened. In addition, one inner edge portion of the double door 48 is arranged so as to overlap the other inner edge portion, thereby ensuring a degree of sealing between the inside of the container 4 and the outside air, and at the same time as ensuring the heat retention, Prevents the smell of soup with ingredients. Furthermore, a hook 49 is attached to the pan portion 41 to rotate the ladle 5 so as to be turned downward while being stopped at a predetermined position.

  As shown in FIG. 2, the ladle 5 has a rectangular longitudinal cross section from the front direction, and the bottom surface has an arc shape corresponding to the bottom surface shape of the pan portion 41. The front of the ladle 5 has an opening 5a for entering soup, and the back is closed by a non-opening 5g. Two protrusions 5b are provided separately at the left and right ends of the opening end of the opening 5a. The projection 5b has a contact area of the ladle 5 with respect to the back surface of the door 48 by abutting only the tip of the projection 5b on the back surface of the door 48, and the soup with ingredients attached to the entire opening edge of the other opening 5a. Is prevented from adhering to the rear surface of the door 48 or the like.

  The inside of the ladle 5 is partitioned forward and backward by a liquid passage partition wall 51. On the side wall of the ladle 5, there is formed an excessive soup liquid discharge port 5c that is located on the opening 5a side of the liquid passage partition wall 51 and has a part of the side wall opened by cutting and raising. The excessive soup liquid discharge port 5 c can be formed on the side wall or ceiling of the ladle 5. In particular, the surplus soup liquid discharge port 5 c is preferably located above the soup liquid passage opening 51 a formed in the liquid passage partition wall 51.

  Further, a damming convex portion 5d is formed on the bottom surface near the opening 5a so as to protrude inward (upward) in a wave shape. In addition to the above-described plurality of wave-like portions, the convex portion 5d may be formed in a columnar shape so as to protrude vertically and horizontally or in a staggered manner, or a concave shape. Conditions such as the shape and number, and the amount of protrusion from the bottom surface can be appropriately changed depending on the type of soup containing ingredients (for example, the quantity and type of ingredients, the viscosity of the soup liquid, etc.). That is, it is not only a convex shape or a concave shape, but may be a resistance portion that is resistant to the fluid flowing through the opening 5a when discharging soups and weakens the flow velocity, and is provided on the bottom surface of the ladle 5. There is no need. A part of the ladle 5 may be deformed like the convex part 5d, or a member different from the ladle 5 may be attached in the ladle.

  The liquid passage partition wall 51 is formed by, for example, a thin plate made of stainless steel in a predetermined shape, and the soup liquid passage opening 51a (hole, slit, A plurality of meshes are provided. The number and size of the openings 51a may be appropriately set and used according to the size of the ingredients included in the soup to be supplied and the viscosity of the soup liquid. For example, in the case of soups containing large ingredients, the opening 51a is set large, and in the case of soups containing only small ingredients, the opening 51a is set small. In addition, the number of openings 51a is increased in the case of soup liquid with high viscosity, and the number of openings 51a is decreased in the case of soup liquid with low viscosity.

  The arrangement of the openings 51 a may be unevenly distributed, or may be provided only above the middle of the liquid passage partition wall 51. As described above, when the ladle 5 is reversed and turned so as to supply the soups in the ladle 5 to the tableware by being arranged only above the middle, the timing at which the tool on the front side of the liquid passage partition wall 51 is supplied. As a result, the timing at which the soup liquid on the back side of the liquid passage partition wall 51 is supplied can be delayed, and the soup liquid can be prevented from splashing.

  At the upper end of the liquid passage partition wall 51, an operation holding part 51b bent in a substantially S-shape is formed, whereby the upper surface part 5e of the ladle 5 can be held and the attachment / detachment operation can be easily performed. . By adjusting the depth length of the S-shape, the position of the liquid passage partition wall 51 inside the ladle 5 can be changed, thereby changing the ratio of the soup ingredients and soup liquids arbitrarily. be able to.

  Further, as shown in FIG. 2A, a locking projection 5 f that is locked to the hook 49 protrudes from the side surface of the ladle 5. Since the locking protrusion 5f rotates in the hook 49 when locked to the hook 49, it is desirable that the locking protrusion 5f has a cylindrical side surface shape with less resistance.

  As shown in FIG. 1, the link mechanism unit 6 is rotatably held by a drive arm 61 having one end attached to the rotation shaft 8 and the other end (free end) of the drive arm 61 via a joint unit 62. And a holding shaft 64 that is held at the tip of the driven arm 63 and rotatably holds the ladle 5. The drive arm 61 is detachably attached to the rotating shaft 8 so that maintenance is easy, and can be removed when the pan portion 41 is cleaned.

  In addition, a string spring 65 is built in the joint portion 62 which is a connecting portion between the driven arm 63 and the drive arm 61, and the driven arm 63 and the drive arm 61 are maintained in a constant state. That is, when a force is applied to the joint portion 62, the joint expands to allow the inversion of the ladle 5, and when the inversion ends, the joint contracts and returns to the original state. As shown in FIG. 7, a pin 66 protrudes from the driven arm 63 near the joint, and the drive arm 61 abuts on the pin 66 to drive the driven arm 63 with the joint 62 as a fulcrum. The angle formed by the arm 61 (the angle in the contraction direction) can be regulated. The pin 66 can be fixed at a desired position within a predetermined range along the longitudinal direction of the driven arm 63, and an angle formed between the driven arm 63 and the drive arm 61 with the joint portion 62 as a fulcrum is adjusted. be able to. Preferably, an adjustment is made so that a slight gap is provided between the bottom surface of the ladle 5 and the bottom surface 41b of the container 4 to prevent the ladle 5 from sliding on the bottom surface 41b when displaced. The ladle 5 is detachably attached to the holding shaft 64, and the ladle 5 having a different capacity of the accommodating portion can be selected according to dishes and tableware.

  As shown in FIG. 1, the motor 7 includes a motor shaft 71, and the rotation of the motor shaft 71 is transmitted to the rotating shaft 8 by a belt (or chain) 10 hung from the motor shaft 71 to the rotating shaft 8. The The motor shaft 71 is provided with a ladle position control mechanism (not shown) for controlling the arc motion of the ladle 5. Since the structure and function of this ladle position control mechanism are substantially the same as those described in Patent Document 1, description thereof is omitted here.

  In the above configuration, first, after removing the lid portion 42 and putting the soup with ingredients into the pan portion 41, the pan portion 41 is fixed to the fixing base 26 and the lid portion 42 is put on the pan portion 41 again. . The heater 23 performs temperature control under preset heat retention conditions. Specifically, for example, when the heater 23 is heated to 250 ° C. and the temperature of the soup with ingredients reaches 100 ° C., the temperature of the heater 23 is lowered to 130 ° C., and then the temperature of the soup with ingredients is On / off control is performed so as to maintain 80 ° C. Note that the temperature of the soup with ingredients may be displayed on the setting panel 33.

  Further, the heater 23 can be divided into a plurality of parts (including functional parts) in the vertical direction, and the ON / OFF control can be performed in stages according to the liquid level of the soup in the container 4. In this way, by turning off the heater 23 stepwise from the upper side to the lower side according to the liquid level of the soups, it is possible to prevent scorching on the inner wall of the pan portion in the vicinity of the liquid level of the soups in the container 4. Can do. In particular, a remarkable effect can be obtained when keeping warm soups that are prone to scorching due to the formation of a film on the liquid surface like soups containing milk. At this time, the heat insulating effect is further improved by arranging the heat insulating member 28 and the heater 23 inside the fixed base 26.

  Next, a liquid passage partition wall 51 corresponding to the ratio of the ingredient and the soup is attached to the desired volume of the ladle 5 and placed in the container 4. Next, the number of subdivisions is set from the capacity of the container 4 and the capacity of the ladle 5 and is input to the setting panel 33. At this time, the discharge time of the ladle 5 can also be set. That is, for dishes with poor fluidity such as curry, the discharge time can be set longer.

  In this state, a subdivision operation command by the switch button 32 is awaited. At this time, the ladle 5 performs a stirring operation of the soup in the container 4. Specifically, the motor 7 is driven at a predetermined time interval by a timer built in a control unit (not shown), and is displaced backward from the standby position of the ladle 5 (solid line position in FIG. 4), and then waits again. It moves forward through the position and returns to the standby position again. Then, by repeating these operations as necessary, the inside of the pan portion 41 is agitated to prevent scorching due to the heat of the heater 23.

  Next, when the tableware 22 is arranged on the tableware placement unit 21 and the switch button 32 is pressed in a state where the tableware sensor 31 senses that the tableware 22 is placed, the subdivision operation is started. In a state where the presence of the tableware 22 is not detected by the tableware sensor 31, the subdivision operation is not started even if the switch button 32 is pressed. By providing the tableware sensor 31 in this way, it is possible to prevent the soup from being discharged when the switch button 32 is inadvertently pressed without the tableware 22 being arranged. In addition, the switch button 32 is set so that the subdivision operation is not started unless it is kept pressed for a predetermined time (for example, 2 seconds). Prevents discharge.

  In the subdivision operation, the ladle 5 is temporarily retracted from the standby position (initial position) indicated by the solid line in FIG. 4 (circled number 1 in FIG. 4), and again passes through the standby position (circled number 2 in FIG. 4). It moves up by an arc motion (circled number 3 in FIG. 4). At this time, the soup containing the ingredients in the container 4 is agitated by the forward movement, and a part thereof is subdivided and accommodated into the ladle 5 from the opening 5a. The soup containing ingredients accommodated in the ladle 5 from the opening 5a is separated into ingredients and soup liquid by the liquid passage partition wall 51 at a predetermined ratio.

  When the ladle 5 further rises from this state and the locking projection 5f hits the end of the hook 49 (circled numeral 4 in FIG. 4), the ladle 5 starts to reverse with the locking projection 5f as a fulcrum (FIG. 4). Number 5). In the process, the projection 5b located at the tip of the ladle 5 rotates the door 48 to open the discharge port 41e, and the soup with ingredients contained in the ladle 5 is discharged to the tableware 22.

  This subdivision operation is counted by a control unit (not shown), and the value is displayed on the setting panel 33 and also serves as a liquid level meter that determines the rocking range for stirring the ladle 5 described above. That is, as the count number increases, the remaining amount of soup in the container 4 decreases and the liquid level decreases. When the liquid level decreases, the amount of backward displacement (in FIG. 4). Gradually reduce the circled numbers 1). In this way, by changing the amount of backward displacement according to the level of the soups, the ladle 5 is displaced backward more than necessary, preventing air from entering the ladle 5 and realizing a more even subdivision operation. is doing. Further, for example, when the number of subdivisions is close to a preset number, such as the set number of times-5, a notification is made to prompt additional supplementation of the soup by blinking a lamp or a buzzer. This soup liquid level can be detected by the above-described weight sensor, or a sensor for detecting the soup liquid level may be separately provided in the container 4.

  By the way, when a part of the soup contained in the container 4 is subdivided into the ladle 5 from the opening 5a as the ladle 5 advances, the conventional ladle structure shown in FIG. A large amount of soup liquid remains in a portion of the tool housed on the opening 5a side of the passage partition wall 51, such as between the tool single body and the tool single body. As a result, depending on the type of ingredients (for example, eggs or finely chopped vegetables when floating easily in the soup liquid), the ingredients are pushed back by the remaining soup liquid and overflow without being stored in the ladle 5. This causes a malfunction.

  However, since the ladle 5 of the present application is provided with the surplus soup liquid discharge port 5c, the soup liquid accommodated on the opening 5a side of the liquid passage partition wall 51 is indicated by a broken line arrow in FIG. It is discharged out of the ladle from a cut-and-raised surplus soup liquid discharge port 5 c formed on the side wall of the ladle 5. Therefore, the tool can be efficiently stored in front of the liquid passage partition wall 51 without being pushed back by the soup liquid stored in the ladle 5. What is necessary is just to design the magnitude | size of this excessive soup liquid discharge port 5c according to the magnitude | size of a tool so that the tool contained in soup may not be discharged.

  FIGS. 3A to 3C are exploded views showing the operation of the circled numeral 5 in FIG. 3A, when the ladle 5 is exposed from the soup containing the ingredients in the container 4, the soup liquid contained in the ingredients is discharged from the surplus soup liquid outlet 5c, and the liquid The ingredients and the soup liquid are efficiently separated from each other with the passage partition wall 51 as a boundary.

  Since the opening 51a is formed in the liquid passage partition wall 51, the liquid passage partition wall is rotated when the liquid passage partition wall 51 is rotated from the upward state shown in FIG. 3A to the substantially horizontal state shown in FIG. 3B. The soup liquid gradually flows out from the opening 51a of 51 to the ingredient side, and the ingredient and the soup liquid are supplied together to the tableware 22. The ingredients are not supplied all at once into the tableware 22 due to the resistance of the convex portion 5d, but are gradually supplied, so that the soup can be prevented from jumping up. By forming the position of the opening 51a upward, the soup liquid does not flow out from the opening 51a of the liquid passage partition wall 51 to the ingredient side when it is rotated to the substantially horizontal state shown in FIG. You can also

  Then, when the ladle 5 reaches the predetermined reverse downward position shown in FIG. 3C, the soup liquid that has been located mainly inside the liquid passage partition wall 51 is supplied into the tableware 22. At this time, since the soup liquid also slowly passes through the liquid passage partition wall 51, the utensil that does not contain much soup liquid is first supplied into the tableware 22 by its weight and passes through the liquid passage partition wall 51 later. The soup liquid that comes out is supplied to the tableware 22 so as to wash away the ingredients remaining in the ladle 5.

  The series of inversion operations described above, in particular, an operation that occurs within a very short time until the utensil is discharged into the tableware 22, and the soup liquid stored in the ladle 5 is large in the amount supplied to the tableware 22. It is not discharged from the excessive soup liquid outlet 5c so as to change. In particular, as in the present embodiment, the surplus soup liquid discharge port 5c is formed above the opening 51a of the liquid passage partition wall 51 to prevent the soup liquid from being discharged from the surplus soup liquid discharge port 5c. be able to.

  Thereafter, the ladle 5 that has finished discharging the soup retreats into the soup in the container 4 through a similar trajectory. At this time, since the ladle 5 sinks into the soup with the opening 5a facing upward, the air in the ladle 5 is efficiently discharged and the soup enters the ladle 5 from the opening 5a. To do.

  In the above-described embodiment, the description has been made in the state in which one soup subdivision supply device 1 with ingredients is arranged. However, as shown in Patent Document 1, two can be installed adjacent to each other.

  As described above, according to the soup subdivision supply device with ingredients of the present invention, since the supply speed of the ingredients is reduced by the resistance portion, the ingredients are not supplied into the tableware at once, and are included in the ingredients. This prevents the soup from splashing.

  In addition, by providing a surplus soup liquid outlet on the side closer to the opening than the liquid passage partition wall of the ladle, it is possible to reduce the amount of soup liquid mixed into the utensil, and to increase the ratio of utensil to soup liquid. A more exact ratio can be separated.

It is a perspective view of the soup subdivision supply apparatus with the ingredient | tool of this invention which fractured | ruptured one part. (A) is a perspective view of a ladle, (B) is a longitudinal cross-sectional view of a ladle. (A) thru | or (C) is a longitudinal cross-sectional view of a ladle for demonstrating the last process vicinity at the time of the supply of soup containing ladle ingredients in time series. It is explanatory drawing which showed the whole process at the time of supply of soup containing ladle ingredients in time series. It is a plane sectional view of the soup subdivision supply device with ingredients of the present invention. It is a longitudinal cross-sectional view of the front direction of the soup subdivision supply device with ingredients of the present invention. It is a longitudinal cross-sectional view of the side direction of the soup subdivision supply apparatus with ingredients of this invention. [BRIEF DESCRIPTION OF THE DRAWINGS] It is a front view of the soup subdivision supply apparatus with an ingredient | tool of this invention. [BRIEF DESCRIPTION OF THE DRAWINGS] It is a perspective view of the soup subdivision supply apparatus with an ingredient | tool of this invention. It is explanatory drawing which showed the process at the time of supply of soup containing ladle ingredients in time series. It is a longitudinal cross-sectional view of the conventional ladle.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Ingredient soup subdivision supply apparatus, 2 ... Base, 3 ... Main body cover, 4 ... Container, 5 ... Ladle, 5a ... Opening part, 5b ... Projection, 5c ... Excess soup liquid discharge port, 5d ... Convex part, 5e ... Upper surface part, 5f ... Locking projection, 6 ... Link mechanism part, 7 ... Motor, 8 ... Rotating shaft, 10 ... Belt, 21 ... Tableware placing part, 22 ... Tableware, 23 ... Heater, 24 ... Hinge, 25 ... temperature sensor, 25a ... leaf spring, 25b ... sensor, 26 ... fixed base, 26a ... projection piece, 27 ... leaf spring, 28 ... heat insulating member, 31 ... tableware sensor, 32 ... switch button, 33 ... setting panel, 33a ... Display unit, 33b ... operation unit, 34 ... scattering prevention guide, 35 ... vending machine unit, 35a ... coin insertion slot, 35b ... return button, 35c ... coin return, 36 ... upper lid, 37 ... hinge, 38 ... cylinder key, 39 ... Presser spring, 41 ... Pan 41a ... lower side surface, 41b ... bottom surface, 41c ... upper side surface, 41d ... bottle, 41e ... discharge port, 42 ... lid part, 42a ... rotating lid, 42b ... fixed lid, 43 ... pin, 44 ... cold insulation storage box 45 ... handle, 46 ... flange, 46a ... engagement hole, 47 ... handle, 48 ... door, 49 ... hook, 51 ... liquid passage partition wall, 51a ... opening, 51b ... operation clamping part, 61 ... drive arm, 62 ... joint part, 63 ... driven arm, 64 ... holding shaft, 65 ... string winding spring, 66 ... pin, 71 ... motor shaft.

Claims (3)

A container that contains and can be loaded with soup with ingredients, a ladle that displaces along the inner surface of the container and scoops up the soup with ingredients, and the ladle so as to supply the scooped soup with ingredients into the dishes In the soup subdivision supply device with ingredients provided with a drive mechanism part for displacing
A soup subdivision supply device with ingredients comprising a sensor for detecting whether or not the container is mounted in the supply device.
In the soup subdivision supply device with ingredients according to claim 1,
A heater for warming and keeping the soup with ingredients in the container, and a control function for controlling on / off of the heater;
When the sensor detects that the container is not mounted in the supply device, the device is controlled so that the heater is turned off from the viewpoint of safety.
In the soup subdivision supply device with ingredients according to claim 2,
A temperature sensor for measuring the temperature in the container;
The heater is temperature-controlled under a preset temperature condition.

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