JPH04500018A - Methods and equipment for partially protecting dishes - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] name of invention Methods and equipment for partially protecting dishes field of invention The present invention relates to a method and apparatus for partially protecting a dish.

The technical part of this invention is the manufacture of tableware for preparing plates on which food is served. be.

This invention can be used in restaurants, caterers, etc. to prepare plates with food on them in advance. I can stay.

Background of the invention Served on the table in a restaurant or displayed on a shelf in a self-service restaurant. Many tableware for preparing and serving cooked food are known.

Cook meals for several people directly on individual plates in the kitchen instead of serving them on one large plate. It is becoming more and more common to arrange the food on a platter and serve it directly to customers. However, because of this, Previously, plating was done on one plate, but with this serving method, each plate is served individually. The disadvantage of this serving method is that it requires more work for the cook. There is.

To help with this task, caterers and tableware manufacturers use compartmentalized plates, multiple plates, a unit for displaying certain types of food, especially dishes with sauces, Use or manufacture dishes that can be stacked for storage and are easy to remove. ing. The dish in this last example is the subject of a patent application and is used in restaurants and establishments. It is used not only in stalls but also in a wide variety of other places.・ This is especially true for caterers who place food on individual plates or trays in advance so that it can be served at any time. Special cabinets are used to store and move dishes together. It is provided.

In other words, shelves are densely arranged on which plates and trays run on horizontally extending rails. Moving. Cabinets are closed or closed for serving to maintain a constant temperature. It has a tar.

Finally, an insulating bag is placed over the plate to keep the food warm for as long as possible. Bars are also mentioned. Depending on the situation, a thermal cover can be used to give a sense of luxury. Top or flat for aesthetic "cloches" or for stacking and storage of dishes. That's it.

All of the dishes mentioned above must be functional both before and after serving, and It must not impair the aesthetic appearance. However, all systems It doesn't help with the presentation of food. Presentation is not important from a culinary perspective.

If the presentation is poor, it will damage the image of the restaurant and the enjoyment of the customers. Only. Especially when the edges of the plate fly off, as often happens with dishes covered in sauce. It may be dirty with scattered sauce and look bad, so the chef or waiter should If you want to clean the outside of the plate, remove any stains that may remain after wiping with a cloth. There is. Clean edges on a plate are not essential to the quality of the dish, but they are It is important and essential to enjoy science, and it takes time and effort.

Therefore, the object of this invention is to completely clean the edges of the plate on which food is served without any effort. It is to do so.

Summary of the invention One way to solve the above-mentioned problems is to fill the kitchen with pre-prepared food. is a method that partially protects dishes that are served and customer serviced in restaurants. a step of preparing a clean plate having a size, shape and decoration corresponding to the object; , On this dish, place at least one part of the rim of the dish, leaving the center open so that it can be put in and taken out. placing an element that partially covers the surface of the dish so as to protect the part; the mold by means of passing over the protective portion so that the food is located in the center of the dish; filling process and removing said elements to ensure a clean dish even if there is food in the center of the dish. The process of exposing the entire surface of the rim in a state of - a step of servicing.

Another solution to the above-mentioned problem is that the kitchen is filled with pre-prepared food at °C. It is a device that partially protects the dishes served by customers in restaurants. The device has an outer periphery substantially corresponding to the outer periphery of said mold and an inner periphery defining a center into which the food is placed. an element corresponding substantially to the inner periphery of the rim of the dish; the horizontal phase of said elements placed on the pan, covering the outer periphery of the characterized in that it has at least three centering points that prevent counter-displacement.

Another problem is that food scattered on a plate does not come into contact with other plates above this plate, and the food Multiple plates can be stacked on top of each other with good stability. As a result, the dish is ready for use. For example, but not limited to heating or cooling cupboards, This means that the bulk of the stacked dishes can be reduced while being stored in the dryer. be.

One solution to this problem comprises at least three centering points, these being Positioned on the inner or outer perimeter of an element and oriented upwards relative to the element placed on the pan. and has the height to clear the food filled in the dish, resulting in at least three The centering point of the plate receives the center and supports the bottom of the other plate located above. It is a protective device.

The result is high-quality, easy-to-present, and quick-service portions. This provides a new method and device for protecting dishes.

This method and equipment impairs the quality and efficiency of restaurants and caterers. Therefore, this method and apparatus has many advantages.

For example, if sauce drips from the rice scoop, the edges of the plate will get dirty, or if this method and equipment If you use a rice scoop, the edges of the plate will not get dirty even if the sauce drips from the rice scoop.

In some embodiments, the device of the invention has a sloped surface so that the sauce collects in the center of the dish. are doing. This configuration eliminates the need for the cook to carefully arrange the dishes. Servers will no longer be late. Also, if you remove this protection when serving, you can protect the edges of the plate. It is as clean as when you take it out of the dishwasher, and even after wiping it with a cloth. It shines brightly. The dishes remain glossy, the service is quick, and the appearance and cleanliness are excellent. I don't know.

Depending on the material of the elements of the device of this invention, the elements may be disposable. child makes it easier to wash dishes, making restaurants and caterers more hygienic. .

To allow plates to be stacked using internal or external centering points. Therefore, use strong materials.

For example, metal may be used, but consider temperature, hardness, lightness, and other requirements. and select materials appropriately.

Brief description of the drawing The invention will be better understood by reading the following description with reference to the accompanying drawings. be able to.

FIG. 1 is a perspective view of the device according to the invention placed in position.

FIG. 2 is a perspective view of an octagonal device placed on a plate.

FIG. 3 is a cross-sectional view of the device placed on a plate.

FIG. 4 is an exploded perspective view of another device according to the invention placed between two plates. .

FIG. 5 is a cross-sectional view of the device placed between two plates.

Example In the drawings, FIG. 1 is a perspective view of the device according to the invention placed on a circular dish 11. Ru.

In this example, the device is an element 51 whose periphery covers the center of the depression 4 from above. It has a completely continuous surface that covers the entire rim 2 of the dish, leaving it open for putting things in and taking things out. Tomorrow with ring 31 Ru. This ring-shaped surface 3□ can also have other shapes such as a polygon as shown in Figure 2. good.

Even if the ring 31 is not completely continuous and only covers a sector of the rim, Okay, but in this case you will be filling the depression 4 with food only above the sector.

The element 51 includes at least one element located on the outer periphery of the ring 31 so as to protrude therefrom. Both have three centering points 61.

Said outer circumference has the same dimensions as the outer circumference of the dish 11.

In a special embodiment said element 5□ as well as the centering point are Each part of the plate is created by cutting and shaping the sheet to the desired dimensions. It is formed to correspond to the minute. A predetermined portion of the edge of element 51 is bent. The centering point 61 is formed. The centering point is small as shown in Figure 1. Comparative figure 2 is a perspective view of an octagonal device placed on a plate. It is a diagram.

This device has an element 52, the periphery of which covers the central part 4 of the dish from above. A ring 31 that forms a continuous surface that covers the entire rim 9 of the dish, leaving enough space for the tray to be inserted. It is.

The outer circumferences of said plate 1 as well as of element 52 are octagonal and substantially equal. centering point The flap 62, which acts as a Four versions can be formed.

A reference point 8 may be provided on the element 52. This reference point 8 allows the element to align with the axis of the dish. In particular, when the plate is filled with food, said shaft has a decorative design. Axes can be recognized when covered by elements, as well as asymmetrical.

FIG. 3 is a cross-sectional view along line A-A- of the instrument placed on the dish 1. Apparatus related to the present invention The tool 5 covers the entire circumference of the rim 2 and is smaller than the rim in order to protect the rim 2 well. It's big.

A predetermined portion of said ring 3 is bent to form a centering point 6 and a It is brought into position outwardly relative to the edge. As a result, the element 5 and plate 1 Horizontal shifts between the 4 can be efficiently filled with food. If the sauce is also on ring 3 , as shown in the figure, in the example, the top surface is sloped toward the center of the dish, so this source can be recovered.

In order to improve the protective effect, said elements 5 are so arranged that they form beveled edges 7. It can be curved along the inner circumference of the element in a manner corresponding to the circumference of the central part 4.

FIG. 4 is a perspective view of another device according to the invention placed between two molds. This vessel The filling is arranged in such a way as to protect the rim 2□ of the dish 1□ in which the food is placed in the center 41. It is constituted by elements 53 similar to those described with reference to the figures. Furthermore, this Element 53 is oriented upwardly with respect to this element placed on dish 11 and element 53 at least three located on the inner or outer circumference of the ring 33, for example on the inner edge of the ring 33. has a centering point 9 of .

The three centering points are such that the bottom 43 of the other pan 13 is located between these centering points. It is positioned so that it is centered and held in a horizontal position. Center these The height of point 9 is such that the bottom 43 can be held above the food filled in the lower dish 1□. is set to .

Apart from the outer centering points 63, these support points 9 are arranged on a ring, as shown in FIG. 33 by cutting the same sheet to form a long tongue, or It can be formed by adding or adding pieces.

FIG. 5 is a sectional view of an instrument according to the invention inserted between two vessels. Explained in Figure 4. Elements 53 as described above cover the rim 21 except for the center 4 which is filled with food 10. The plate 11 is covered with a protective ring 53.

The support centering point of the other plate 1 is such that the bottom 43 is fixed above the food 10. It is held on 9.

A plate 13 equipped with element 5 is filled with food 10, and another plate is placed on top of this. It is possible, and this stacking is possible without a range of stability.

In an embodiment of this type, the members constituting the element 5 as well as the centering point 9 are It needs to be rigid enough to withstand the weight of ■ stacked on top.

The present invention is not limited to the above-described exemplary embodiments, and modifications and variations are possible. It is.

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Claims (8)

[Claims] 1. Filled with pre-prepared food in the kitchen and delivered to the customer at the restaurant. This is a method of partially protecting the dish being screwed. the process of preparing a clean plate having a size, shape and decoration compatible with the food; and, On this dish, place at least one part of the rim of the dish, leaving the center open for access. placing an element that partially covers the surface of the dish so as to protect the part; said dish by means of passing over said protective part so that the food is located in the center of the dish. filling process and removing said elements to ensure a clean dish even if there is food in the center of the dish. The process of exposing the entire surface of the rim in a state of and a process for servicing the customer. 2. Provision of an element covering the rim of the dish, which element is provided on the outer periphery and placed on the dish. at least three centering points that prevent relative horizontal displacement of said element when the outer periphery of this element corresponds substantially to the outer periphery of said dish, and the inner periphery is adapted to contain food. substantially corresponds to the inner periphery of the center, said element being prepared in advance in the kitchen. Partially preserves plates that are filled with food and then customer serviced in a restaurant. It is used as a protective device, so that food is placed in the center of the plate. Means passing over the protected portion fills the pan and removes the element to open the pan. Even if there is food in the center, the entire rim is exposed in a clean state, allowing the customer to To serve. 3. Filled with pre-prepared food in the kitchen and delivered to the customer at the restaurant. A device that partially protects a plate being screwed, comprising an element that covers the rim of the plate and The element is provided on the outer periphery and prevents relative horizontal displacement of said element placed on the dish. the outer periphery of the element is formed on the outer periphery of the dish; qualitatively, and the inner periphery substantially corresponds to the inner periphery of the center where the food is placed, with the front The element and its centering point are cut from a single sheet of the same material to the desired shape. formed by shaping, and a predetermined portion of this edge forms the centering point. the element covers only one sector of the rim of the dish. 4. The centering point is located on the inner or outer circumference of the element and is placed on a plate. oriented upwardly relative to the element and having a height to clear the food filled in the dish; As a result, at least three centering points receive the center and other plates located above. 4. A device for partially protecting a dish according to claim 3, supporting the bottom of the dish. 5. Said element covers the entire rim of the dish except for the center of the dish so as to be accessible. Partially protecting the dish according to claim 3 or 4, which forms a continuous polygonal surface. equipment. 6. 4. The upper surface of the element covering the rim of the dish is inclined towards the center of the dish. A device for partially protecting the plate according to any one of item 5. 7. The rim-covering element extends downwardly along the inner circumference of the element, following the circumference of the center of the dish. Partially retaining a dish according to any one of claims 3 to 6 having a beveled edge. equipment to protect. 8. A reference located on the axis of the display of said dish, so that the axis can be seen in a filled dish. Device for partially protecting a dish according to any one of claims 3 to 7, comprising a dot.