JPH09148060A - Food refrigerating and heating device, food heating tableware, and food refrigerating and heating system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food refrigerating and heating device useful for a cook chill system by providing a box body, rack stages, induction heating devices and a cooling device provided with specified functions respectively. SOLUTION: A box body 10, rack stages 12 arranged in the box body 10, induction heating devices 60 for heating food dished up on tableware 30 by heating bodies 31 of the tableware 30 when the tableware 30 constituted by incorporating the hating bodies 31 to be heated by electromagnetic induction is placed on the rack stages 12, and a cooling device 11 for cooling the inside of the box body 10 are provided. A plurality of rack stages 12 are integrally constituted and can be carried in the box body 10 so as to be freely carried in and out.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food refrigerating and heating device for refrigerating and heating cooked food, food heating tableware used for heating food, and a food refrigerating and heating system including them.

[0002]

2. Description of the Related Art In hospitals and the like, meals are provided to inpatients on weekdays and weekends, and preparation of this meal requires a lot of labor. In recent years, the purpose of reducing this effort is 1
The so-called “cook chill system” is used to refrigerate cooked food and reheat it when serving it as a meal.
Is considered. Time and temperature control is important in this cook chill system.

FIG. 6 is a flowchart showing an outline of an example of the cook chill system. First, normal cooking is performed using a normal cooking tool (step (1)). This cooking is
Although it may be conducted in an individual hospital, cafeteria or the like, it is usually conducted in a central cooking center, a meal distribution center or the like. The cooked food is rapidly cooled (step (2)). This rapid cooling usually starts within 30 minutes after cooking and cools to 5-3 ° C within 90 minutes.

Immediately after cooling, the cooled food is stored at 0 to 3 ° C. (step (3)). If 5 ℃
If the temperature rises to 10 ℃, it is necessary to perform all the following treatments within 12 hours and provide it as a meal. If the temperature rises to 10 ℃, it is necessary to dispose of it. When steps (1) to (3) are performed at a place away from a place where meals are provided (for example, a hospital), for example, the above-mentioned central cooking center, meal distribution center, etc., a hospital that is provided as meals Etc. (step (4)), but for this delivery / transportation, use a vehicle or the like equipped with refrigeration equipment and keep it at 0 to 3 ° C. during movement.

At the delivery destination, when the meal is provided, reheat cooking is performed (step (5)). Distributed, 0
Within 30 minutes after removing foods refrigerated at ~ 3 ° C from the cold storage, etc., at high temperature above 70 ° C, 2
Reheat cooking for more than 1 minute. It is served as a meal within 15 minutes after reheating (step (6)). All food left over after reheating must not be returned to the refrigerator, etc. and must be completely discarded.

The limit period of steps (1) to (6) is set to 5 days. The above is an example of the cook chill system. However, if the cook chill system systematized as described above is adopted, the labor of providing meals in a hospital or the like is significantly reduced.

[0007]

The basic flow of the cook chill system is as described above, but there are various differences in details. In particular, not all foods on the Cook Chill system are reheated and cooked, and there are foods such as salads and pickles that are originally unsuitable for heat treatment, and their handling is a problem.

[0008] For example, there is a system in which a refrigerator and a heating cabinet are prepared, and only the food that needs to be reheated is moved to the heating cabinet and heated. In the case of this system, food stored in the refrigerator is divided into foods that do not require reheating and foods that do not need to be reheated, and only foods that need reheating are moved to the heating cabinet, and after reheating, heated foods and unheated foods. There is a problem that the amount of work before the meal is large, because it is necessary to serve and serve on a wagon etc.

Further, in a wagon having a plurality of shelves, a heater is provided at a predetermined position of each shelves, and the cooled food in a state in which food is placed on each shelves is provided on each shelves. There is known a system in which the whole wagon is placed and carried into a refrigerator to be refrigerated and then reheated by a heater when providing a meal. In this system, the amount of work before meal delivery is reduced compared to the above system, but foods that need to be reheated should be placed on the heater, and foods that do not need to be heated should not be placed on the heater. It is necessary to always pay attention to the arrangement position of the tableware, and because the arrangement position of the heater is fixed, there is a limit on the amount of food that can be reheated and the amount of food that is not heated. Care should also be taken when considering the menu so that too many food items require too much or too many food items do not need to be cooked. In addition, this system also heats the dishes with reheated food,
This system is not suitable for Japanese people who have a habit of lifting tableware by hand when eating.

Further, in JP-A-1-198512, food is placed on a tray which is partially filled with a conductive material and a heat insulating material, and the tray is sent to a heating device by a belt conveyor to conduct the conductivity. By heating the substance by electromagnetic induction, it heats the food placed on the part filled with the conductive substance and does not heat the food placed on the part other than the part filled with the conductive substance. A system has been proposed.
Also in this system, since the part filled with the conductive material is fixed, the amount of food that needs to be reheated and the amount of food that does not need to be heated cannot be changed freely. However, there is a problem that a large amount of work is required before the food is distributed due to the limitation of the number of users, and the work of placing the trays on the belt conveyor one by one.

In view of the above circumstances, the present invention provides a food refrigerating and heating system more suitable for the Cook Chill system, a food refrigerating and heating apparatus, and food heating tableware more suitable for the cook chill system than conventional ones. To aim.

[0012]

A food refrigerating and heating apparatus of the present invention for achieving the above object comprises a box body, a shelf arranged in the box body, and a heating element which generates heat by electromagnetic induction. An induction heating device having an induction heating coil that heats a food item placed on the tableware by heating a heating element of the tableware when the tableware is placed on the shelf, and a cooling device that cools the inside of the box body. It is characterized by having and.

Here, when the food refrigerating and heating apparatus is provided with a moving caster at its lower portion, the food refrigerating and heating apparatus is used for refrigerating and heating foods, and is used for food distribution as it is. Can also be used and is preferable. Further, the shelves may be fixed in the box body or may be detachably arranged in the box body one by one, but the shelves are integrally formed over a plurality of steps. It is preferable that the container can be carried in and out of the box body. In that case, it is further preferable to provide a moving caster at the lowermost part of the shelf configured integrally over a plurality of levels. With such a configuration, only the rack can be used for food distribution, and food distribution work becomes easier.

Further, the induction heating coil, even if the size, number or arrangement position is incorporated so as to heat only the tableware having the heating element incorporated therein, which is placed only on a part of each shelf, It is possible to adjust the amount of food that needs reheating and food that does not require heat by placing tableware with a heating element incorporated therein or placing tableware with no heating element incorporated therein, but preferably , The induction heating coil is
The dishes, in which the heating elements are incorporated, have the dimensions, the number, or the arrangement positions determined so that the heating elements incorporated in the dishes are heated regardless of the arrangement position on the tray. This is preferable because it further expands the choice of combinations of foods that require reheating and foods that do not require heating.

Further, in the tableware for heating food according to the present invention, a heating element that generates heat by electromagnetic induction is wrapped with a resin, and the resin outside the heating element is thinner than the thickness of the resin layer inside the heating element. The feature is that the layer is thickened. By thinning the resin layer on the inside in this way, the heating capacity of the food placed on the tableware is increased, and by thickening the resin layer on the outside, it is difficult for heat to be transmitted to the outside and the tableware must be held by hand. You can

Here, in the above tableware for heating food, the heating element is formed into a plate shape or a box shape having a plurality of holes, a net shape,
It may be composed of a rod-shaped or thread-shaped array of a plurality of particles, or a plurality of granular magnetic materials, electric conductors, or a mixture of magnetic materials and electric conductors. Further, in the food refrigerating and heating system of the present invention which achieves the above-mentioned object, tableware including a box body, a shelf arranged in the box body, and a heating element that generates heat by electromagnetic induction is mounted on the shelf. Food refrigeration heating including an induction heating device having an induction heating coil that heats the food placed on the tableware by heating the heating element of the tableware when placed, and a cooling device that cools the inside of the box An apparatus, and at least one kind of tableware for heating in which a heating element that generates heat by electromagnetic induction is incorporated, and a tableware group including at least one kind of tableware for non-heating composed of a non-heating element by electromagnetic induction. Characterize.

With the above-described structure, the food refrigeration heating system according to the present invention can freely combine foods that need reheating and foods that do not require heating, and greatly improve the degree of freedom in making menus. Here, in the food refrigeration heating system of the present invention, the heating tableware is such that the heating element that generates heat by electromagnetic induction is wrapped with a resin, and the heating element is thinner than the thickness of the resin layer inside the heating element. It is preferable that the outer resin layer is thicker than the above.

The heating element incorporated in the tableware for heating used in this food refrigeration heating system is a plate-like or box-like shape having a plurality of holes, a net-like shape, a rod-like or thread-like shape in which a plurality of holes are arranged, or a plurality of granular particles scattered. It can be made of a magnetic material, a conductor, or a mixture of a magnetic material and a conductor. Further, it is preferable that the tableware group in the food refrigerating and heating system of the present invention includes a plurality of types of heating tableware having different temperature rising rates under the same electromagnetic induction condition.

By preparing and using a plurality of types of heating tableware having different rates of temperature rise, the food can be reheated to be more suitable for the food, and the taste can be improved. . These plural types of heating tableware, of the heating element incorporated in the heating tableware,
The heating tableware can be constructed by changing the two-dimensional arrangement density in the plane.

In the food refrigerating and heating system of the present invention, when the food refrigerating and heating device is provided with a moving caster at a lower portion thereof, when arranging dishes in the food refrigerating and heating device or after reheating. It is convenient because you can move it when you distribute the food of. Further, in the food refrigerating and heating system of the present invention, it is preferable that the shelves are integrally configured over a plurality of shelves and are carried into the box body so that they can be carried in and out freely. It is further preferable to provide a caster for movement at the bottom of the shelves integrally formed over the shelves.

In this case, it is possible to reheat the food while it is still on the shelf, and to use it for food distribution after the reheating, so that the amount of work before food distribution is greatly reduced. Further, in the food refrigeration heating system of the present invention, the induction heating coil is configured such that the heating element incorporated in the tableware is heated regardless of the arrangement position of the tableware in which the heating element is incorporated, on the shelf. It is preferable that the size, the number, and the arrangement position are determined. In this case, as described above, the degree of freedom in how to make menus is further expanded, and when placing dishes on which food is placed on a shelf, it is necessary to pay attention to the arrangement position on the shelf. Disappears.

As described above, according to the present invention, the food refrigerating and reheating system is constructed very suitably for the cook chill system.

[0023]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below. FIG. 1 is a schematic view showing an example of a food refrigeration heating apparatus used in an embodiment of a food refrigeration heating system of the present invention, and FIG. 2 is a schematic view showing an example of a state of trays placed on a shelf, FIG. 3 is a cross-sectional view of each example of the tableware for heating food and the tableware for non-heating food.

FIG. 1A shows a box-shaped refrigerator 10 (an example of a box in the present invention). The refrigerator 10 is equipped with a cooling device 11 for keeping the inside of the refrigerator at 0 to 3 ° C. Has been. In this embodiment, the refrigerator 10 is not directly provided with shelves, but includes a plurality of shelves 12.
A wagon 14 having a moving caster 13 at the lower part and an induction heating device main body 60 immediately above the wagon 14 is prepared, and the wagon 14 can be carried in and out of the refrigerator 10 in a freely movable manner.

The refrigerator 10 and the wagon 14 constitute the food refrigerating and heating device according to the present invention. In addition,
The induction heating coil according to the present invention is not shown in FIG. This will be described later. Further, in the food refrigerating and heating system shown for this purpose, for example, a resinous non-heating tableware 20 of the type shown in FIG.
A tableware 30 for heating of the type shown in (B) having the structure described below is prepared.

FIG. 4 is a partially enlarged sectional view of the tableware 30 for heating. In this heating tableware 30, a heating element 31 that generates heat by electromagnetic induction is embedded in a resin 32. As the heating element 31, for example, a magnetic material such as stainless steel 430 or iron, a conductor such as stainless steel 304, aluminum, or silver, or a mixture thereof can be used. The heating element 31 may have any shape such as a plate shape, a foil shape, a net shape, a rod shape, a thread shape, or a granular shape, but here, the plate-shaped stainless steel 430 having a thickness of 0.3 mm is used.
Is adopted, and a large number of punch holes 31a are formed in the stainless plate. In this way, punch holes 31a
Since the heat-generating element 31 is formed, the bonding property between the heat-generating element 31 and the resin 32 is improved, and the other is the heat-generating element 31.
The heating rate of the food on the tableware when the food is heated by electromagnetic induction is controlled.

Therefore, by preparing a plurality of types of heating tableware having different sizes and numbers of punch holes 31a and selecting a food to serve the food according to the food, the food is reheated at a heating speed more suitable for the food. can do. Punch holes are preferably formed even when a foil-shaped heating element 31 is used instead of the plate-shaped heating element 31, and when a rod-shaped or thread-shaped heating element is used, the heating element for each portion of the tableware is used. Multiple pieces so that the density of
For example, it is preferable to arrange them in parallel or vertically and horizontally. Alternatively, when using a granular heating element, it is preferable that a plurality of granular heating elements are scattered so that the density of the heating elements in each part becomes uniform.

As shown in FIG. 4, in this heating tableware 30, the resin layer 32a inside the heating element 31 is thinner, and the resin layer 32b outside the heating element 31 is thicker. Is forming. This is because when heat is reheated, the heat generated from the heating element 31 is efficiently transmitted to the food arranged inside, and this tableware is not too hot when eating,
This is to make it easier to hold this tableware by hand.

Returning to FIGS. 1 to 3, the description will be continued. Although only one type of non-heating tableware 20 and one type of heating tableware 30 are shown in FIGS. 2 and 3, in addition to a plurality of types of heating tableware having different heating rates described above, the same heating rate is used. Alternatively, it is preferable to prepare a plurality of types of tableware having different shapes and sizes even for non-heating purposes. Further, it is preferable that the tableware for non-heating and the tableware for heating, or a plurality of kinds of tableware for heating having different heating rates are provided so that they can be visually distinguished from each other by, for example, a color, a shape, a mark or the like. The food placed on the non-heating tableware 20 or the heating tableware 30 is placed on the tray 40 shown in FIG. 2 together with the tableware 20 and 30 and is further used for heat retention or cold insulation after reheating, or for hygiene. A protective cover 50 for covering the tray 40 is placed on each tray of the wagon 14 together with the tray 40. The tray 40 and the protective cover 50 are made of resin, for example, and are not induction-heated by themselves. In this way, the entire wagon 14 on which the tray 40 is placed is carried into the refrigerator 10. In the refrigerator 10, the food is refrigerated and reheated as described later before the food is distributed, the wagon 14 is carried out of the refrigerator 10, and the food is conveyed and distributed with the wagon 14 as it is.

FIG. 5 is an explanatory diagram of the induction heating process inside the refrigerator. The tableware 20 for heating and the tableware 3 for heating are placed on the tray 12 of the wagon 14 carried into the refrigerator.
The tray 40 on which 0 is placed is placed together with the tray 40. The non-heating tableware 20 and the heating tableware 30 placed on the tray 40 are provided with foods that are not shown, such as salads, which do not require heating and foods that need reheating. Further, in the example shown here, a coil 61 for induction heating is provided on the lower side of the tray 12, and when reheating, electric power is sent from the dielectric heating device main body 60 to the coil 61, and the energy thereof is electromagnetic. By the induction, the heat is transmitted to the heating element of the heating tableware 30 and is converted into heat energy by the heating element, and the food put on the heating tableware 30 is heated.

In the example shown in FIG. 5, the induction heating coil 61 is arranged under the tray 12, so that it is located under the tray 12 when the wagon 14 is carried into the refrigerator. It may be provided in the refrigerator or on the wagon 14 side. Wagon 14
When it is provided on the side, it may be embedded inside the shelf 12, but it is desirable to be able to replace it in case of failure. Further, the induction heating device main body 60 may be provided on the refrigerator side or the wagon 14 side.

In the example shown in FIG. 5, the tableware 30 for heating is heated at any position on the shelf 12, but the induction heating coil 61 may be arranged only at a specific position. In that case, the arrangement position of the heating tableware 30 is limited, but by arranging the induction heating coil 61 in a relatively large area, the amount of food for heating and the amount of food for non-heating can be increased. The need to put substantial restrictions on the is avoided.

Although the food refrigerating and heating apparatus shown in FIG. 1 is equipped with the wagon 14 that can be carried in and out of the refrigerator 10, it is not always necessary to do so, and for example, a fixed shelf may be provided in the refrigerator. . Alternatively, the refrigerator itself may be provided with a caster for movement so as to be movable.

[0034]

As described above, according to the present invention,
A food refrigeration heating system suitable for the cook chill system is constructed.

[Brief description of the drawings]

FIG. 1 is a diagram showing an example of a food refrigeration heating apparatus used in an embodiment of a food refrigeration heating system of the present invention.

FIG. 2 is a schematic diagram showing an example of a state of trays placed on a shelf.

FIG. 3 is a cross-sectional view of an example of food heating tableware and food non-heating tableware.

FIG. 4 is a partially enlarged cross-sectional view of the heating tableware 30.

FIG. 5 is an explanatory diagram of an induction heating process inside the refrigerator.

FIG. 6 is a flowchart showing an outline of a Cook Chill system.

[Explanation of symbols]

 10 Refrigerator 11 Cooling device 12 Shelf 13 Transfer caster 14 Wagon 20 Non-heating tableware 30 Heating tableware 31 Heating element 31a Punch hole 32 Resin 32a Resin layer 32b Resin layer 40 Tray 50 Protective cover 60 Induction heating device body 61 Induction heating coil

Claims (9)

[Claims] 1. A box body, and shelves arranged in the box body,
Induction having an induction heating coil that heats the food placed on the tableware by heating the tabletop in which the tableware incorporating a heating element that generates heat by electromagnetic induction is placed on the shelf A food refrigeration heating device comprising a heating device and a cooling device for cooling the inside of the box. 2. The food refrigeration / heating apparatus according to claim 1, wherein the shelves are integrally formed over a plurality of shelves and are carried into the box body so as to be freely carried in and out. 3. The induction heating coil has a size and a number of pieces so that the heating element incorporated in the dish is heated regardless of the arrangement position of the dish on which the heating element is incorporated on the shelf. The food refrigeration / heating apparatus according to claim 1 or 2, wherein the arrangement position is determined. 4. A heating element that generates heat by electromagnetic induction is wrapped with a resin, and a resin layer outside the heating element is thicker than a resin layer inside the heating element. Tableware for food heating characterized by. 5. The heating element is a plate-like or box-like shape having a plurality of holes, a net-like shape, a rod-like or thread-like shape in which a plurality of holes are arranged, or a plurality of dispersed magnetic particles, conductors, or The food heating tableware according to claim 4, which is made of a mixture of a magnetic material and a conductor. 6. A box body, and shelves arranged in the box body,
Induction having an induction heating coil that heats the food placed on the tableware by heating the tabletop in which the tableware incorporating a heating element that generates heat by electromagnetic induction is placed on the shelf A food refrigeration heating device including a heating device and a cooling device that cools the inside of the box, and at least one kind of heating tableware in which a heating element that generates heat by electromagnetic induction is incorporated, and at least one kind of electromagnetic induction And a tableware group consisting of tableware for non-heating composed of a non-heating element according to 1. 7. The food refrigeration / heating system according to claim 6, wherein the tableware group includes a plurality of types of heating tableware having different temperature rising rates under the same electromagnetic induction condition. 8. The plurality of types of heating tableware are different in the two-dimensional arrangement density of the heating elements incorporated in the heating tableware in the plane of the heating tableware. The food refrigeration heating system according to claim 7. 9. The induction heating coil has a size and a number so that the heating element incorporated in the tableware is heated regardless of the arrangement position of the tableware in which the heating element is incorporated on the shelf. 7. The food refrigerating and heating system according to claim 6, wherein the arrangement position is determined.