JP3825697B2 - Serving cart - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a catering cart for heating and serving food at hospitals and nursing homes.
[0002]
[Prior art]
For hospital inpatient meals, it is necessary to prepare various menus according to the medical condition of each patient, but in the past, a kitchen was set up in each hospital, and the hospital itself cooked or provided it, Alternatively, cooking was requested from an external cooking company.
[0003]
However, as such, in order to cook for each hospital, it is wasteful and inefficient in terms of equipment and human resources. In order to solve this problem, Japanese Patent No. 2644187 (A47B 31/02) proposes a meal system as shown in FIG.
[0004]
In the cooking center 21, various dishes are cooked according to orders from a plurality of hospitals, cook chilled, and then packed together with tableware. These packed dishes are placed in a delivery refrigerated refrigerator 23 in a state of being stored in a cool wagon 24 and delivered to each hospital 22.
[0005]
When the cool wagon 24 is delivered, the hospital 22 waits until the lunch time while keeping the cool wagon 24 in a refrigerated state. When the lunch time approaches, the 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, respectively. To do.
[0006]
In the distribution cart 25, far-infrared heaters 29 are provided in the respective compartments 26 at positions corresponding to the dishes 28 on the tray 27, and each heater is energized for a predetermined time by a timer. The dish 28 is heated to an optimum state. In that state, it is carried to each room and provided to each patient.
[0007]
In this way, food suitable for each patient can be efficiently provided while reducing facility and human waste. However, if the dish is heated by the far-infrared heater 29, the dish cannot be cooked even if the dish can be warmed to some extent, and a fresh dish cannot be provided.
[0008]
Therefore, the present applicant has previously proposed a food cart using induction heating as Japanese Patent Application No. 2001-18228. The catering cart is provided with a plurality of compartments corresponding to each prey, and the bottom surface of each compartment is constituted by a heating plate in which induction heating coils are embedded. Also, as shown in the cross-sectional view of FIG. 8, the tableware used for this is provided with a conductive layer 31 made of silver paste on the bottom surface of the tableware 30, and ingredients such as main dishes, side dishes, rice, and soup are provided on the tableware. Place them and place them on a tray and store them in the compartment. 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 disposed at a position facing the induction heating coil.
[0009]
And when it becomes a predetermined time, the induction heating coils are turned on all at once, an eddy current is caused to flow inside the conductive layer 31, the conductive layer 31 is heated and the tableware 30 is heated to cook the ingredients, Each dish is made at the same time.
[0010]
By the way, in the meal menu, there are non-heated dishes that should not be heated, such as salads and scissors, in addition to heated dishes that are heated to warm. Even for dishes in hospitals and nursing homes, a variety of menus that include not only heated dishes but also non-heated dishes is desired. However, in the above-mentioned serving cart, when both a heated dish and a non-heated dish are mixed in one tray, even if the induction heating coil under the tableware of the non-heated dish is turned off, heat is not received from the adjacent heated dish. Heated dishes get warm.
[0011]
Therefore, a heat insulating partition plate is provided in the compartment to partition the heating tableware and the non-heating tableware to the left and right, and the cooking dishes and non-heating dishes are placed on one tray in the compartment of the serving cart. We have developed a food cart that can heat cooked dishes while maintaining the cooling state of unheated dishes. In the layout cart, a plastic guide rail that also serves as a support for the heating plate is provided in the lateral direction of the ceiling of the compartment, and the end of the heating plate is placed on the upper surface of the guide rail and held, and a partition plate is provided on the side surface. Was slidably attached. In this way, while supporting the heating plate securely, the partition plate can be moved as necessary to support the case where tableware of different sizes is used as a tableware with non-heating ingredients. .
[0012]
[Problems to be solved by the invention]
However, in the distribution cart provided with the guide rail, when a high-frequency current is passed through the induction heating coil of the heating plate, the conductive layer of the tableware generates heat, and the heat is transmitted to the heating plate. Since the heat is generated by the electrical resistance, the heating plate becomes high temperature. On the other hand, in the arrangement cart in which the heating plate is supported by the guide rail, since the lower surface of the end portion of the heating plate is covered with the plastic guide rail, there is a problem that heat is trapped in that portion. It was.
[0013]
An object of the present invention is to solve such a problem, that is, to prevent heat from being accumulated at the end of the heating plate even if the heating plate is supported by a plastic guide rail. Is.
[0014]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, the food cart according to claim 1 is provided with a conductive layer at the bottom, and a tableware on which heating ingredients are arranged and a tableware on which non-heating ingredients are arranged are placed on the left and right sides. A plurality of compartments for storing the trays formed, and a heat-insulating partition plate that partitions between the tableware on which the heating ingredients are arranged and the tableware on which the non-heating ingredients are arranged in the compartments, A guide rail that is provided laterally on the ceiling of the compartment, has a plurality of holes that penetrate vertically on the upper surface, and has a side surface on which the partition plate is slidably mounted, and an end on the upper surface of the guide rail. And a heating plate in which a plurality of induction heating coils are embedded so as to correspond to the position of the tableware on which the heating ingredients are arranged, as upper and lower compartments as the bottom plate of the compartment. Prepared And it features. In this way, even if the heating plate is held by the plastic guide rail, heat is not trapped at the end of the heating plate.
[0015]
In addition, the serving cart according to claim 2 is provided with a conductive layer at the bottom and stores a tray on which a tableware with heating ingredients and a tableware with non-heating ingredients are placed separately on the left and right. A plurality of compartments, a heat-insulating partition plate that partitions between the tableware on which the heating ingredients are arranged and the tableware on which the non-heating ingredients are arranged, and a ceiling portion of the compartments The guide rail is provided with a plurality of grooves that are open on the upper and front and rear edges, the side plate has a guide rail on which the partition plate is slidably mounted, and an end portion on the upper surface of the guide rail. And a heating plate that divides the upper and lower compartments as the bottom plate of the compartment and has a plurality of induction heating coils embedded so as to correspond to the position of the tableware on which the heating ingredients are arranged. Characterized by To. Even if it does in this way, heat will not collect at the edge of a heating plate.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a view showing an example of a layout cart of the present invention, and FIG. 2 is a horizontal sectional view thereof. 1 and 2, 1 is a control unit housing portion, 2 is a control panel, 3 and 4 are doors, 5 is a heating plate, 6 is a compartment, 7 is a partition plate, 8 is a cooling system, 9 is an evaporator, 10 is a cooling fan, 11 is a cold air supply duct, 12 is an air intake duct, 13 is a power assist wheel, 14 is a caster, 15 is a handle, 16 is a tray, 17 is a tableware for heating, 18 is a tableware for non-heating, 19 is cold air It is a recovery duct.
[0017]
The storage cart compartment is divided into front, rear, left and right, and the vertical direction is divided by the heating plate 5 to form a number of compartments 6. Each compartment 6 accommodates a tray 16 on which tableware with ingredients is placed. The tableware on the tray 16 is divided into a left and right tableware 17 for heating and a tableware 18 for non-heating so that the tableware 18 for non-heating is on the inside. The double doors 3 and 4 are provided on the front and rear surfaces of the cart so that the tray 16 can be inserted and removed from the front and rear.
[0018]
The heating plate 5 constituting the bottom surface of each compartment 6 has a plurality of induction heating coils embedded therein. The tray 16 accommodated in each compartment 6 is positioned in the front-rear direction by the peripheral wall of the rear end edge of the heating plate 5 and the doors 3, 4, and is positioned in the left-right direction by the peripheral walls of the left and right side edges of the heating plate 5. And is always placed at a fixed position with respect to the induction heating coil of the heating plate 5. In addition, each heating tableware 17 on the tray 16 is always placed at a predetermined position by the positioning means. As a result, each heating tableware 17 is always at a position corresponding to each induction heating coil. Placed in.
[0019]
Furthermore, a partition plate 7 is provided in each compartment 6 so that the compartment 6 is divided into right and left to be divided into an outer portion heating space 6a and an inner portion refrigeration holding space 6b. The tableware for heating 17 is placed in 6a, and the tableware for non-heating 18 is placed in the refrigerated holding space 6b. And while the tableware 17 for a heating is heated by each induction heating coil within the heating space 6a, the cold air cooled with the evaporator 9 of the cooling system 8 provided in the bottom part of the distribution cart is received in the refrigeration holding space 6b. The cooling fan 10 supplies the air through a cold air supply duct 11. The cold air supplied from the cold air supply duct 11 to the refrigerated holding space 6 b returns to the intake duct 12 through the cold air recovery duct 19, is cooled again by the evaporator 9, and is sent to the cold air supply duct 11. As such, the cool air circulates and the non-heating tableware 18 is cooled. As a result, in the compartment 6, it becomes possible to heat the ingredients of the heating tableware 17 while refrigeration of the ingredients of the non-heating tableware 18.
[0020]
In addition, since this electric cart assists driving | running | working when this handle cart 15 pulls the handle | steering wheel 15, it can move a cart with a small force.
[0021]
By the way, there are various types of non-heated dishes, and it is necessary to prepare a plurality of types of non-heated tableware 18 for putting them in accordance with meals. In order to be able to cope with any size of the non-heating tableware 18, in this distribution cart, the partition plate 7 is slidably attached to the guide rail, and if necessary, the partition can be partitioned. By sliding the plate 7, the width of the refrigerated holding space 6b is made variable.
[0022]
FIG. 3 is a diagram illustrating the relationship between the guide rail, the partition plate, and the heating plate. In the heating plate 5, induction heating coils 5a to 5d are embedded corresponding to the positions where the heating tableware 17 is placed. The guide rail 20 also functions to hold and reinforce the heating plate 5 and holds the heating plate 5 on both the front and rear sides with a protrusion 20a provided on the upper surface. A plurality of holes 20c penetrating vertically are provided on the upper surface, and the end of the heating plate 5 is placed thereon. Therefore, the contact surface of the heating plate 5 with the guide rail 20 can come into contact with the air in the compartment through the hole 20c, and heat does not accumulate.
[0023]
The partition plate 7 includes an upper member 7a, a lower member 7b, and a spring plate 7c formed of a non-metallic member such as plastic. The lower member 7b is fitted in a state in which the lower member 7b can move up and down inside the upper member 7a. ing. The spring plate 7c is provided so as to protrude from the left and right sides of the upper member 7a so as to sandwich the guide rail 20 at the center of the upper member 7a. The guide rail 20 is also formed of a non-metallic material such as plastic, like the partition plate 7, and the inside is hollow, and the lower edge portion 20d is the inside as shown in the AA cross section in FIG. The portion is slidably inserted into the groove on the partition plate 7 side.
[0024]
An engagement hole 20 b is provided on the side surface of the guide rail 20, and a protrusion that engages with the engagement hole 20 b is provided on the inner side of the tip of the spring plate 7 c of the partition plate 7. The partition plate 7 can be positioned at a position where the engagement hole 20b and the protrusion are engaged. By providing such engagement holes 20b at a plurality of locations, the partition plate 7 can be positioned at a plurality of locations.
[0025]
FIG. 5 is a view of the compartment viewed from the side. As shown in FIG. 5, the lower member 7b of the partition plate descends downward. When the tray is stored in the compartment 6, the lower member 7b rises and can easily pass through the edge of the tray. Further, after the storage, the lower member 7b is lowered and the lower surface shape of the lower member 7b is fitted to the upper surface shape of the tray, so that the compartment can be partitioned firmly.
[0026]
FIG. 6 is a front view of the compartment. When the non-heating tableware 18 is a small size, as shown in FIG. 6, the projection 7d is engaged with the engagement hole 20b near the end. The protrusion 7d is engaged with the joint hole 20b.
[0027]
In the above embodiment, the upper surface of the guide rail 20 is provided with a plurality of holes 20c penetrating vertically so as to release the heat at the end of the heating plate 5, but the upper surface of the guide rail 20 is replaced with the holes 20c. In addition, grooves may be provided in the upper and front and rear edges to release heat.
[0028]
【The invention's effect】
Since the present invention is configured as described above, the following effects can be obtained.
That is, since the arrangement cart according to claim 1 is provided with a plurality of holes penetrating vertically on the upper surface of the guide rail, and the end of the heating plate is placed on the hole, the guide rail of the heating plate is provided. The contact surface with the air contacts the air in the compartment through the hole and can dissipate heat, so that heat does not accumulate at the end of the heating plate.
[0029]
In addition, since the arrangement cart according to claim 2 is provided with a plurality of grooves opened at the upper and front and rear end edges on the upper surface of the guide rail, and the end of the heating plate is placed thereon and held, the heating cart Since the contact surface of the plate with the guide rail comes into contact with the air in the compartment through the groove and heat can be dissipated, heat is not trapped at the end of the heating plate.
[Brief description of the drawings]
FIG. 1 is a diagram showing an example of a catering cart according to the present invention.
FIG. 2 is a horizontal sectional view of the layout cart of FIG.
FIG. 3 is a diagram illustrating a relationship between a guide rail, a partition plate, and a heating plate.
4 is a cross-sectional view taken along the line AA of FIG. 3. FIG.
FIG. 5 is a view of the compartment viewed from the side.
FIG. 6 is a view of the compartment viewed from the front.
FIG. 7 is a diagram showing a conventional lunch system.
FIG. 8 is a cross-sectional view of a conventional tableware for a serving cart.
[Explanation of symbols]
5 ... Heating plate 6 ... Compartment 7 ... Partition plate 8 ... Cooling system 9 ... Evaporator 10 ... Cooling fan 11 ... Cold air supply duct 16 ... Tray 17 ... Heating tableware 18 ... Non-heating tableware 20 ... Guide rail

Claims (2)

A plurality of compartments for storing a tray on which a conductive layer is provided at the bottom and the tableware on which cooking ingredients are arranged and the tableware on which non-heating ingredients are arranged are placed on the left and right;
A heat-insulating partition plate that partitions between the tableware on which the heating ingredients are arranged and the tableware on which non-heating ingredients are arranged in the compartment;
A guide rail provided in the transverse direction on the ceiling of the compartment, provided with a plurality of holes penetrating vertically on the upper surface, and slidably attached to the partition plate on the side surface;
A plurality of induction heating coils are supported by the end portions being placed on the upper surface of the guide rail, and partitioning the upper and lower compartments as the bottom plate of the compartment and corresponding to the position of the tableware on which the heating ingredients are arranged. A catering cart comprising an embedded heating plate. A plurality of compartments for storing a tray on which a conductive layer is provided at the bottom and the tableware on which cooking ingredients are arranged and the tableware on which non-heating ingredients are arranged are placed on the left and right;
A heat-insulating partition plate that partitions between the tableware on which the heating ingredients are arranged and the tableware on which non-heating ingredients are arranged in the compartment;
A guide rail that is provided laterally on the ceiling of the compartment, the upper surface is provided with a plurality of grooves that open upward and front and rear edges, and the partition plate is slidably attached to the side surface;
A plurality of induction heating coils are supported by the end portions being placed on the upper surface of the guide rail, and partitioning the upper and lower compartments as the bottom plate of the compartment and corresponding to the position of the tableware on which the heating ingredients are arranged. A catering cart comprising an embedded heating plate.

Images