JPS595379Y2 - Zen meal - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a meal that can be used as a food container when serving and transporting food, and can also be used as a meal set at banquets and the like with good appearance.

Conventionally, in caterers, etc., various dishes such as sashimi plates, tempura plates, soup bowls, small plates, etc. are transported in cooking containers, and it takes a lot of effort to transfer them to the dishes at the banquet hall.
Furthermore, when changing dishes, each dish must be rearranged neatly on the dining table, which is extremely troublesome.

Also, from this point of view, even if a cooking container is used as a cooking table, in the former case, it is necessary to ensure hygiene during transportation and to prevent dishes, soup bowls, etc. from falling over due to contact with other utensils, as shown in Figure 5. As shown in the figure, it is necessary to form the container deep at the bottom so that the food stored inside is not exposed to the outside. It is common sense to place the device in a completely exposed state on the formed top plate, and it has not been possible to simultaneously satisfy the above-mentioned contradictory requirements.

In view of the above-mentioned drawbacks, the present invention has been developed by separately forming the legs of the meal, the table that is stably supported on the legs, and the top plate on which the food is placed. is formed into a box shape with an opening at the top with an inner diameter that can accommodate the top plate, and a notch is formed in the bottom plate of the pedestal, while a notch is formed at the top end of the leg for the pedestal supported on the leg. In order to solve the above-mentioned drawbacks, a protrusion is formed that fits into the notch and projects into the base, and the top end surface of the protrusion is formed to stably support the bottom surface of the top plate. Hereinafter, one embodiment of the present invention will be described based on the drawings.

Reference numeral 1 denotes the main body of the dining table according to the present invention, which is separated from a base 2, legs 3, and top plate 4, which are each formed separately.

Although the base 2, legs 3, and top plate 4 are preferably made of synthetic resin, they may be made of other suitable materials, and all of them should have an overall rectangular planar shape. Although shown in the figure, it may have a substantially square or substantially elliptical planar shape.

The platform 2 is a box-shaped body with an opening at the top, consisting of a bottom plate 5 and a side wall 6 circumferentially provided at a predetermined height along the edge of the bottom plate 5. A notch 7 is formed in an appropriate shape such as circular or rectangular, and a pedestal leg 8 is provided on the lower surface of the bottom plate 5 to extend slightly inward from the edge of the bottom plate 5.

Reference numeral 9 denotes a stepped portion formed by the lower surface of the end edge of the bottom plate 5 and the outer wall surface of the base leg 8.

The side wall 6 is erected approximately vertically or in an inclined shape that slightly expands outward as it reaches the upper end, and the inner diameter of the upper end opening of the side wall 6 is approximately the same as the outer diameter of the pedestal 8 that is circumferentially provided on the lower surface of the bottom plate 5. This causes the stepped part 9 of the other base part 2 to fit into the opening at the upper end of the side wall 6 from above, and the flange extends horizontally outward from the opening at the upper end of the side wall 6. 10 has been extended.

The flange 10 may be formed over the entire circumference of the open upper end of the side wall 6, or may be formed particularly wide at a pair of opposing portions.

Further, the shape of the collar portion 10 is not limited to that shown in the drawings as long as it is suitable for gripping.

11 is a counterpart part vertically provided along the outer edge of the collar part 10;
12, 12', . . . are reinforcing ribs floating from appropriate positions on the outer wall surface of the side wall 6 to the flange portion 10 and the mating portion 11.

Next, the leg portion 3 is formed by connecting an appropriate number of pillars 13, 13', . , an annular stepped portion 16 extending inward by a predetermined width approximately horizontally from the top end of the leg, and a cylindrical convex portion 17 circumferentially provided above the inner peripheral edge of the stepped portion 16 by a predetermined height. It is integrally formed.

The pillars 13, 13', . . . are plate-shaped with an appropriate width, and are inclined upwardly and inwardly at a predetermined angle.

The stepped portion 16 is formed with a width and shape that allows the support leg 8 provided around the lower surface of the bottom plate 5 of the stand portion 2 to be placed thereon, and the convex portion 17 provided around the stepped portion 16 is formed on the base. The outer diameter is made approximately equal to the inner diameter of the notch 7 formed in the bottom plate 5 of the base part 2, and the diameter is gradually reduced toward the top end, so that the top end has a diameter sufficient to stably support the top plate 4. It is formed by

Therefore, when the base 2 is positioned on the leg 3 by placing the base leg 8 of the base 2 on the step 16 of the leg 3 as shown in FIG. The portion 17 fits upwardly from the notch 7 of the base 2 and protrudes into the base 2, but at this time, the top end of the convex portion 17 reaches a height slightly below the opening at the upper end of the side wall 6 of the base 2. A convex portion 17 is formed.

Note that 18 is a top surface portion extending inward by a predetermined width from the top end portion of the convex portion 17.

Next, the top plate 4 is a shallow dish-like flat plate formed in a shape and size that can be stored inside the base 2 with a slight gap left around the periphery, and the peripheral edge of the top plate 4 is slightly curved upward. wall 1
9 is formed, and top plate legs 20 are vertically provided on the lower surface of the top plate 4.

The top plate leg 20 has a circumferential diameter that allows the outer wall surface of the top plate leg 20 to fit into the notch 7 of the base part 2, and the inner wall surface of the top plate leg 20 to fit the top end corner of the convex part 17 in a loose fit. This is something that has been established around this time.

Next, to explain how to use the dining table according to the present invention, when using the main body 1 of the dining table as a cooking container when serving or transporting food, the legs 3 are removed from the main body 1 in advance, and the third
As shown in the figure, when the top plate 4 is housed in the base part 2 through the upper end opening of the base part 2 and placed on the bottom plate 5, the top plate 4
The outer wall surface of the lower top plate leg 20 fits into the notch 7 of the bottom plate 5 and the top plate 4 is stably placed, so that sashimi plates, tempura plates, soup bowls, small plates, etc. can be placed on the top plate 4. If the various dishes are arranged in a good manner, the dishes will be stored in the bottom of the box-shaped platform 2, just as they would be stored in a normal cooking container. If the counter part 11 is held with both hands and the table part 2 is carried, the food can be carried hygienically and safely.

Furthermore, by fitting the stepped portion 9 of the other platform 2 into the open upper end of the side wall 6 of the platform 2 during transportation, a large number of platforms 2 can be stacked stably, making it possible to cook a large number of dishes at the same time. It is portable and extremely convenient.

On the other hand, regarding the leg portion 8 which has been removed from the main body 1 in advance, the pillars 13, 13', . As shown in the figure, a large number of leg parts 8, 8, . . . can be stacked and transported simultaneously.

Next, when arriving at the banquet hall, the legs 3 are placed in advance at a predetermined banquet seat, and after raising the stand 2 directly above the legs 3, the stand 2 is gently lowered and the convex part of the legs 3 Reference numeral 17 is fitted into a notch 7 formed in the bottom plate 5 of the base part 2 and comes into contact with the lower surface of the top plate 4 stored in the bottom of the base part 2, and the top corner of the convex part 17 is attached to the bottom surface of the top plate 4. The legs 20 fit loosely into the inner wall surface and the top plate 4
If the base part 2 is further lowered downward, the convex part 17
The top plate 4 supported by the top plate 4 gradually rises along the side wall 6 of the base portion 2.

Thus, when the platform 2 is lowered until the platform leg 8 at the lower end of the platform 2 is placed on the stepped portion 16 of the leg 3, the top end of the convex portion 17 is slightly below the opening at the top of the side wall 6 of the platform 2. The convex part 1
The top plate 4 supported at 7 is located at approximately the same height as the open upper end of the side wall 6 of the stand 2, so that the food on the top plate 4 is completely exposed to the top flat part of the certifier body 1. The food is arranged neatly, and the perfect appearance of the food set is created.

Further, in this state, the convex portion 17 of the leg portion 3 is covered by the side wall 6 and the top plate 4, so it is not exposed to the outside, and as shown in FIG. There is only a small gap left between the upper end of the side wall 6 and the top plate 4 and the base 2.
This is extremely advantageous from an aesthetic point of view, as it gives the impression of being continuously formed.

Furthermore, while eating, the top plate leg 20 is fitted into the upper corner of the convex part 17, and the notch 7 is fitted into the base of the convex part 17, so that both the top plate 4 and the base part 2 are placed extremely stably on the leg part 3. It is supported securely and will not skid even if other objects come into contact with it inadvertently.

Further, as shown in FIG. 6, the leg portion 3 and the convex portion 17 of the leg portion 3
The table may be made up of only the top plate 4 placed on top. In this case, the table can be prepared extremely easily, and as mentioned above, the top end of the convex portion 17 can hold the top plate 4 in a stable manner. The top plate leg 20 is formed with a diameter that can be supported by the convex portion 17.
Since the top plate 4 is fitted into the top corner of the convex portion 17, the top plate 4 can be placed extremely stably on the convex portion 17, and can be cleaned up extremely easily after use.

In short, the present invention consists of a leg part 3, a stand part 2, and a top plate 4, which are formed separately. A convex portion 17 for supporting the top plate 4 is formed on the base portion 2, and the base portion 2 is formed into a box shape of a predetermined depth with an upper end opening having an inner diameter that can accommodate the top plate 4, and a bottom plate of the base portion 2. 5 is formed with a notch 7 into which the convex portion 17 of the leg 3 can be fitted, so that it can be used for cooking,
When transporting, food can be placed on the bottom plate 5 of the base 2 by placing the top plate 4 on which the dishes are neatly arranged in advance on the box-shaped base 2.
The table 2 can be stored deeply inside the container and food can be transported hygienically and safely in the same way as a normal food container. The top plate 4, which is supported on the stepped portion 16 of the leg portion 3 and the convex portion 17 of the leg portion 3, climbs up the inside of the stand portion 2 and is located at the top of the certifier body 1, so that it can be used as a cooking table. At this time, the convex part 17 of the leg part 3 is covered with the top plate 4 and the side wall 6 of the base part 2, so that it is not exposed to the outside and maintains its aesthetic appearance. Flange portion 10 having a shape more suitable for gripping than the open upper end portion of side wall 6 of portion 2
By extending upward, the stand 2 can be easily transported during catering by gripping the collar 10, and the stand can be moved with a diameter that fits into the opening at the upper end of the side wall 6 of the stand 2. Since the base legs 8 are provided around the lower surface of the bottom plate 5 of the part 2, by fitting the open upper end portion of the side wall 6 to the base leg 8 of the other base part 2, a large number of base parts 2 can be formed.
can be stacked stably, and therefore a large number of tables 2 storing dishes can be transported at the same time.
3'... and the convex portion 17 are formed so as to be inclined upward and inward, so that a large number of the legs 3 that have been removed beforehand can be stacked and transported at the same time, and the top plate A top plate leg 20 that fits into the convex part 17 of the leg part 3 is provided around the lower surface of the base part 4, and the base of the convex part 17 is formed with an outer diameter that substantially matches the inner diameter of the notch part 7 of the base part 2. So,
When the main body 1 is used as a cooking table in a banquet hall, both the top plate 4 and the stand 2 can be stably supported on the legs 3, and even if other utensils come into contact with them inadvertently, they will not shift laterally.
Further, on the lower surface of the top plate 4, a top plate leg 20 is provided around the bottom surface of the table part 2, so that the top plate leg 20 has an outer diameter that approximately matches the inner diameter of the notch 7 of the table part 2. The placed top plate 4 can be placed stably, thereby preventing sideways shifting of the top plate 4 and falling of cooking plates, soup bowls, etc. due to swinging. When the cooking table is configured with the top plate 4 placed on top of the cooking table, the practical effects are great, such as the preparation of the cooking table and the cleanup after use being made extremely easy.

[Brief explanation of drawings]

The drawings show one embodiment of the present invention; Fig. 1 is a partially cutaway front view showing the use of the meal as a cooking meal, Fig. 2 is a plan view of the same, and Fig. 3 is the same. Figure 4 is a partially cutaway front view showing how the base and top plate are used as a cooking container; Figure 4 is a partially cutaway front view showing how the legs are stacked;
The figure is a perspective view showing how a conventional cooking container is used.
The figure is a partially cutaway front view showing another embodiment of the present invention. 1...Body, 2...Base, 3...
... Legs, 4 ... Top plate, 5 ... Bottom plate,
6...Side wall, 7...Notch, 16...
...Stepped portion, 17...Convex portion.

Claims (1)

[Scope of utility model registration request] Consisting of a leg part, a base part, and a top plate that are each formed separately, the leg part has a step part that supports the stand part and a convex part that supports the top plate at a predetermined height from the step part, The pedestal part is formed into a box shape of a predetermined depth with an inner diameter large enough to accommodate the top plate and an upper end opening, and a notch part into which the convex part of the leg part can be fitted is formed in the bottom plate of the pedestal part. A meal that is characterized by