JPH0674649B2 - Kitchen layout structure - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a kitchen layout structure, and more specifically, in a restaurant or the like that saves manpower and space by devising the flow of food. It relates to the kitchen layout structure.

[Prior Art] In recent years, the restaurant industry such as family restaurants has prospered, but as the number of stores has increased, competition has intensified, and problems such as lack of human resources and difficulty in securing land have become apparent.

In particular, chain-type restaurants with a large number of stores have been faced with the task of streamlining cooking work and improving services to secure customers. Recently, a computer has been introduced to consistently manage everything from ordering to setting meals. A system has also been proposed.

[Problems to be solved by the invention] However, kitchens in restaurants are generally laid out systematically for each dish, and conventionally, they are individually arranged according to the size, shape, type of dish, etc. of the kitchen. Since the layout has been decided,
A central management system that requires manpower and space for each increase in food items and requires real-time data processing is unsuitable and limits rationalization by computers.

The present invention solves the problems of the conventional kitchen layout structure, and an object of the present invention is to provide a kitchen layout structure that saves labor and space.

[Means for Solving the Problems] In order to achieve the above-mentioned object, the layout structure of the present invention has a food supply section capable of supplying food from the outside at the boundary of the kitchen, and the interior of the kitchen along the food supply section. A plurality of various heating and cooking devices are arranged in the heating cooking device, and a conveyor is arranged on the side of the heating and cooking device opposite to the food supply portion so as to serve as a swelling part. It is characterized in that the serving confirmation portion or the serving portion is disposed on the side.

The boundary of the kitchen is generally a kitchen wall, preferably the kitchen wall is formed along an outside road, and the kitchen wall is provided with an opening penetrating in and out. This opening has a structure in which multiple food supply tanks can be attached and removed, and each food supply tank has a container shape that can be individually transported by truck, etc. It is desirable to make it a structure that can be used as it is from the inside of the kitchen as a food supply portion of the kitchen by fitting it into the wall.

Depending on the type of food, various cooking devices such as frying, simmering, baking, and steaming are installed inside the kitchen of the food supply section. It is desirable to arrange them in a row along the outlet.

The conveyor of the arranging section is preferably a roll conveyor so that trays for arranging can be individually conveyed.

[Operation] In the layout structure of the present invention having the above-mentioned configuration, the foodstuffs can be externally supplied in parallel through the boundary of the kitchen, and further various cooking devices are arranged along the foodstuff supply portion. Therefore, by associating the foodstuffs of each foodstuff supply section with the heating cooking device, the foodstuffs will flow in parallel here as well. Arrangement is performed according to the combination of each dish on the tray conveyed on the arranged conveyor.

That is, food is processed in parallel at the food supply section and the heating and cooking device at the same time, but the flow is converted by the conveyor by almost 90 degrees and unified, so management for serving after serving is done. You can do it intensively.

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

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

A kitchen 10 has an opening 12 facing the road on a kitchen wall 10a which is a boundary with the outside, and a plurality of food supply storages 20 are provided in the opening 12.
And the plurality of food supply boxes 20 form a food supply section.

The food supply container 20 is in the shape of a container that can be individually transported by trucks 21 and the like.
It has a structure in which it can be used as it is from the inside of the kitchen in a state where it is transported by the like and fitted into the kitchen wall opening 12. That is,
When the side wall of the food supply container 20 is removed, as shown in FIG. 2, the interior is composed of a large number of small chambers 22 that penetrate in the lateral direction, and each small chamber 22 stores various foodstuffs 24 according to the material. An LED lamp 26 for taking out an instruction is provided at the lower part of the opening. The LED lamp 26 indicates the location of the ingredients required for one order or cooking by computer control, and thus the ingredients can be quickly prepared.
In the present embodiment, a transparent plastic container is used in units of several food items 24.
The container 28 is placed in the container 28, and the containers 28 are sequentially taken out. However, in order to facilitate the taking out, each stage may be inclined to the kitchen side, or each small chamber 22 may have individual food ingredients.
24 may be stored as it is.

A plurality of heating cooking devices 30 are arranged in front of the kitchen of the plurality of side-by-side food supply tanks 20. These heating cooking devices 30 are types of dishes such as tempura dishes, hot pot dishes, grilled fish dishes, etc. According to the above, the foodstuffs are arranged along the row of the foodstuffs supply box 20, so that the foodstuffs of the cooking apparatus corresponding to each heating and cooking device are collectively stored in each foodstuff supply box 20. By thus correlating the types of the heating and cooking device 30 and the types of ingredients to be stored in the ingredient supply box 20, the movement of the ingredients in the kitchen can be performed in parallel along the arrow A without intermingling. It will be done smoothly.

A roll conveyor 40 is arranged on the side of the heating and cooking device 30 opposite to the food supply container 20, and the roll conveyor 40 is arranged along the line of the heating and cooking device 30, and the cooked food is arranged on this. In particular, when making the appearance of a dish elaborate, the serving is done by a dedicated serving teacher called a designer.

The roll conveyor 40 is a non-drive type conveyor in which a large number of individually rotating rolls are arranged in a row, and the conveying surface has a waist height, and under it, accessories such as salads, pickles, and knobs are stored. ing. The front surface of the roll conveyor 40 is provided with a dish receiving port from the heating and cooking device 30, and above that is a storage part for various containers such as plates, bowls, and trays.
The arranging teacher receives the cooked food along arrow B, combines these according to the food, adds vegetables and the like, and hands the laid tray on the roll conveyor 40 in the direction of arrow C. Press to move. The length of the roll conveyor 40 is usually 10 m or less, and if it is about this length, the number of arranging teachers is about 2 to 3 people. It is also possible to carry out.

All the trays that have been laid out are conveyed on the roll conveyor 40 in the direction of arrow C, and the food confirmation section 50 arranged on one side of the conveyance direction confirms the dishes on each tray. The meal is served from the dining room section 60 provided at the passenger side boundary 10b of the kitchen. In this way, all dishes pass through the serving confirmation section 50 at one location, so that the serving status can be centrally managed.

[Effects of the Invention] As described above, in the kitchen layout structure of the present invention, since the food supply portion is provided at the boundary of the kitchen so that food can be supplied from the outside, the food is supplied directly from the truck or the like. If the food supply section is configured as an individually transportable food supply storage, the time and effort required for carrying in the food can be significantly reduced.

In addition, a plurality of various heating and cooking devices are arranged inside the kitchen along the food supply unit, and a conveyor as a arranging unit is arranged on the side opposite to the food supply units of these heating and cooking devices. The flow of the foodstuffs from the to the serving section will be in parallel without crossing the inside of the kitchen, which will greatly contribute to the smooth work and space saving. For example, in the case of a kitchen of a conventional restaurant that requires about 14 people, it is possible to reduce the kitchen space to about half of the staff.

Further, since the conveyor of the arranging section is arranged along the heating and cooking device, it is convenient to combine and assemble the plurality of heating materials in one dish. It is also convenient to share and arrange. In addition, the cooked dishes are conveyed in one direction on the conveyor, and you can centrally manage inspections, missing items, and the delivery status at one delivery confirmation unit, which is convenient for computer management. Well, there is an advantage that only one manager is required.

As described above, according to the kitchen layout structure of the present invention, since the flow of the foodstuff is rationalized, it is possible to greatly save labor and space.

[Brief description of drawings]

FIG. 1 is a layout diagram showing an embodiment of a kitchen layout structure according to the present invention, and FIG. 2 is a partial cross-sectional perspective view showing a food material supply unit of the same embodiment. 10 …… Kitchen, 10a …… Boundary, 12 …… Opening, 20 …… Food storage, 24 …… Food, 30… Heating and cooking device, 40… Roll conveyor, 50… Set confirmation part, 60 ...... Dezenbe

Claims (3)

[Claims] 1. A food supply portion capable of supplying food from the outside is provided at a boundary portion of a kitchen, and a plurality of various cooking devices are arranged inside the kitchen along the food supply portion, and at the same time, the heating device The kitchen is characterized in that a conveyor is arranged along the line of the heating and cooking device on the side opposite to the food supply section to form a serving section, and the serving confirmation section or the serving section is located on one side in the conveyor conveying direction. Layout structure. 2. The kitchen layout structure according to claim 1, wherein the food supply section comprises a plurality of food supply boxes that can be individually transported. 3. The kitchen layout structure according to claim 1 or 2, wherein the conveyor is a roll conveyor.