JPH04176969A - Layout structure for kitchen - Google Patents

Abstract

PURPOSE:To rationalize the flow of food materials and contribute in saving labor and space by arranging various heating/cooking devices along food material supply chambers provided on the boundary sections of a kitchen, and arranging a conveyor on the opposite side as a dishing section. CONSTITUTION:Multiple food material supply chambers 20... supplied with food materials in parallel from the outside are arranged on the boundary sections of a kitchen 10. Multiple various heating/cooking devices 30 are arranged in the kitchen 10 along the food material supply chambers 20. A roll conveyor 40 is arranged along the heating/cooking devices 30 on the opposite side of the heating/cooking devices 30 to the food material supply chambers 20 as a dishing section. A delivery confirmation section 50 and a delivery section 60 are arranged on one side in the conveyance direction of the roll conveyor 40.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the layout structure of a kitchen, and more specifically to a kitchen layout structure in which the flow of ingredients is devised to save labor and space in restaurants, etc. Regarding kitchen layout structure.

[Background Art] In recent years, the restaurant industry such as family restaurants has flourished, but as the number of restaurants increases, competition has become more intense, and problems such as a shortage of human resources and difficulty in securing land have become apparent.

In particular, chain restaurants with a large number of stores are faced with the challenge of streamlining cooking operations and improving service to retain customers.Recently, computers have been introduced to manage everything from ordering to serving. A system has also been proposed.

[Problem to be solved by the invention] However, restaurant kitchens are generally laid out in a systematic manner for each type of cuisine, and conventionally, the layout of restaurant kitchens has been laid out individually according to the size, shape, type of food, etc. Because the layout was determined, each additional food item required manpower and space, and was unsuitable for a centralized management system that required real-time data processing, limiting rationalization using computers. .

The present invention solves the problems of the conventional kitchen layout structure, and aims to provide a kitchen layout structure that saves manpower and space.

[Means for Solving the Problem] In order to achieve the above object, the layout structure of the present invention has the following features:
A food replenishment storehouse capable of replenishing food materials from the outside is provided at the border of the kitchen, and a plurality of various types of cooking devices are arranged inside the kitchen along this food storehouse, and the food replenishment stores of these cooking devices are is characterized in that a conveyor is disposed along the row of cooking devices on the opposite side to serve as a serving section, and a serving confirmation section or a serving section is disposed on one side of the conveyor in the conveyance direction.

The boundary of the kitchen is generally a kitchen wall, preferably the kitchen wall is formed along an external road, and an opening is provided in the kitchen wall to pass from the inside to the outside. This opening has a structure in which multiple food replenishment stores can be attached and detached, and each food replenishment store is shaped like a container that can be transported individually by truck, etc., and the food replenishment store is transported by truck or the like from the food manufacturing factory to the kitchen. It is desirable to have a structure that can be inserted into the wall and used as a food storage for the kitchen from inside the kitchen.

Depending on the type of food, various heating cooking devices such as frying, boiling, baking, and steaming are installed inside the kitchen of the food storage. Preferably, they are arranged in rows along the exit line.

The conveyor in the serving section is preferably a roll conveyor, so that the trays to be served can be individually conveyed.

[Function] In the layout structure of the present invention having the above configuration, ingredients can be supplied in parallel from the outside through the boundary of the kitchen, and various cooking devices are arranged along the ingredient supply storage. Therefore, by associating the ingredients in each ingredient storage with the cooking device, the ingredients will flow in parallel here as well, and after each ingredient is cooked, it will flow along the cooking device. Each dish is arranged on a tray that is conveyed on an arranged conveyor according to its combination.

In other words, ingredients are processed in parallel in the food storage and cooking equipment, but the conveyor converts the flow by almost 90 degrees and unifies the food, so the plating is later managed for serving. can be done intensively.

[Example] The present invention will be described below based on an example shown in the drawings.

FIG. 1 is a layout diagram showing one embodiment of a kitchen layout structure according to the present invention.

Reference numeral 10 denotes a kitchen, which has an opening 12 facing the road in the kitchen wall 10a, which is the boundary with the outside, and a plurality of food storages 20 are fitted into this opening 12, and these food storages 20 serve as a food storage. is formed.

The food supply storage 20 has a container shape that can be transported individually on a truck 21 or the like, and has a structure that allows it to be transported from a food manufacturing factory on a truck 21 or the like and inserted into the kitchen wall opening 12 and used as is from inside the kitchen. It has become. That is, when the side wall of the food supply storage 20 is removed, as shown in FIG.
Each small room 22 contains various ingredients 24 according to material.
is housed therein, and an LED lamp 26 for instructing extraction is provided at the bottom of the opening. The LED lamps 26 are computer-controlled to indicate the location of the ingredients required for one order or dish, thereby allowing the ingredients to be quickly prepared. In this embodiment, the food 24 is placed in a transparent plastic container 28 in units of several pieces.
Although the structure is such that each food item 24 is taken out sequentially, each stage may be inclined toward the kitchen side to facilitate taking out, or each compartment 22 may be configured to store individual food items 24 as they are. Good too.

A plurality of heating cooking devices 30 are arranged in front of the plurality of side-by-side food storages 20 in the kitchen. Since the food storages 20 are arranged in accordance with the rows of food storages 20, each food storage storage 20 is configured to collectively store food ingredients for dishes corresponding to each heating cooking device. If the type of heating cooking device 30 and the type of food stored in the food storage 20 are correlated with each other in this way, food can be moved smoothly in parallel in the direction of arrow A in the kitchen without confusion. It will be held in

A roll conveyor 40 is disposed along the row of the heating cooking devices 30 on the opposite side of the heating cooking device 30 from the food storage 20, and dishes that have been heated are arranged on this conveyor. Especially when making the appearance of the dish elaborate,
The arrangement is done by a specialized arrangement department called a designer.

The roll conveyor 40 is a non-driving type conveyor in which a large number of rolls that rotate individually are arranged in a row, and the conveying surface is approximately waist height, and accompaniments such as salads, pickles, and snacks are stored underneath. ing. The front side of the roll conveyor 40 is provided with a receiving port for receiving food from the cooking device 30, and above the receiving port is a storage area for various containers such as plates, bowls, and trays.

The serving section receives the heated and cooked dishes along arrow B, combines them according to the dish, adds vegetables, etc., and transfers the plated trays to arrow C on the roll conveyor 40.
Push it with your hand in the direction of . The length of the roll conveyor 40 is usually within 10 m, and if it is this long, the number of people in the plating department is about 2 to 3, and if necessary, multiple people can work together to plate one dish. It is also possible to do so.

All the trays that have been plated are conveyed in the direction of arrow C on the roll conveyor 40, and the food on each tray is confirmed by the serving confirmation section 50 disposed on one side in the conveyance direction.
After the confirmation is completed, the food is served from the serving section 60 provided at the boundary section 10b of the kitchen on the audience seat side.

In this way, since all the dishes pass through one serving confirmation section 50, the serving status can be managed in an integrated manner.

[Effects of the Invention] As explained above, in the kitchen layout structure of the present invention, the food storage is provided at the border of the kitchen so that food can be supplied from outside, so food can be supplied directly from a truck or the like. If this food storage is configured as a food storage that can be individually transported, the labor of transporting the food will be greatly reduced.

In addition, a plurality of various heating cooking devices are installed inside the kitchen along this food storage, and a conveyor serving as a serving section is installed on the opposite side of the heating cooking devices from the food storage. The flow of food from the kitchen to the serving area is parallel without intersecting in the kitchen, greatly contributing to smoother work and space saving. For example, in the case of a traditional restaurant kitchen that requires about 14 people, the kitchen space and staff can be reduced to about half.

Furthermore, since the conveyor in the plating section is arranged along the heating cooking device, it is convenient for combining and plating when there are multiple heating ingredients for one dish. It is also convenient for dividing up the platter. Furthermore, once the food is plated, it is transported in one direction on a conveyor, and a single serving confirmation department can centrally manage inspections, check for missing items, and the status of serving, making it convenient for computer-based management. The advantage is that only one person is required to manage the system.

As described above, according to the kitchen layout structure of the present invention, the flow of food materials is streamlined, making it possible to significantly save labor and space.

[Brief explanation of the drawing]

FIG. 1 is a layout diagram showing an embodiment of a kitchen layout structure according to the present invention, and FIG. 2 is a partially sectional perspective view showing a food supply storage of the same embodiment. DESCRIPTION OF SYMBOLS 10... Kitchen, 10a... Boundary part, 12... Opening, 20... Ingredient supply storage, 24... Ingredients, 30...
Heating cooking device, 40... Roll conveyor, 50... Serving confirmation section, 60... Serving section Fig. 2

Claims (3)

[Claims] (1) A food replenishment section capable of replenishing food materials from the outside is provided at the boundary of the kitchen, and a plurality of various heating cooking devices are arranged inside the kitchen along this food supply section, and the food materials of these heating cooking devices are provided. A layout of a kitchen characterized in that a conveyor is arranged along the row of heating cooking devices on the opposite side from the supply section to serve as a serving section, and a serving confirmation section or a serving section is arranged on one side in the conveyance direction of the conveyor. structure. (2) The layout structure of a kitchen according to claim (1), wherein the food supply section comprises a plurality of food supply warehouses that can be individually transported. (3) Claim No. 1, wherein the conveyor is a roll conveyor.
The layout structure of the kitchen according to item 1) or item (2).