JPS6137331Y2

JPS6137331Y2 -

Info

Publication number: JPS6137331Y2
Application number: JP15044484U
Authority: JP
Priority date: 1984-10-03
Filing date: 1984-10-03
Publication date: 1986-10-29
Also published as: JPS6166577U

Description

【考案の詳細な説明】（産業上の利用分野）本考案は、料理盛付皿の改良に関するものであ
る。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to an improvement of a plate for serving food.

（従来技術）周知のとおり、料亭やレストラン、あるいは旅
館で汎用されている料理盛付皿は片面にのみ料理
が盛付けられるような形式になつており、しかも
格納時には面着状態に重積して置かざるを得ない
ような構造になつている。したがつて、料理の内
容によつて使用する盛付皿の形態も色々取捨選択
することが必要とされ、必然的に多種の皿を必要
とし、また、上記構造では重ね置きして保管する
と、表面にカビが生じ易く、衛生上も難点があつ
た。(Prior Art) As is well known, food serving plates commonly used in Japanese restaurants, restaurants, and inns are designed so that food can only be served on one side, and when stored, they are stacked on top of each other. The structure is such that it has no choice but to be left alone. Therefore, it is necessary to select various types of serving plates depending on the content of the food, and inevitably a wide variety of plates are required. Mold was likely to grow on the surface, which was a hygiene problem.

（考案の狙い）本考案は、料理を盛付ける台盤の表裏両面の使
用を可能として品揃え数を減少させるとともに、
格納時の便宜も図れる実用的料理盛付皿を提供し
ようとするものである。(Aim of the invention) This invention enables the use of both the front and back sides of the plate on which food is served, reducing the number of items to be prepared, and
The purpose is to provide a practical food serving plate that is convenient for storage.

（目的を達成するための手段）本考案は、図示のように、台盤１の片面を段付
盛付部１１となすと共に、反対面を平坦盛付部１
２となし、少なくとも２種類の料理を２種の長皿
に盛付けるときは段付盛付部１１を利用して上段
面に１品を、下段面にも１品を載せ置くようにす
る。他方、大鯛の焼物の如く１枚の大皿に盛付け
しなければならないときは平坦盛付部１２を利用
するようにして適宜両面が選択使用できるように
するとともに、上記台盤１を支持する脚柱２を台
盤周縁に少なくとも３本（図面では４本）、その
両端が台盤表裏面から突出するように配設し、そ
の一方の端面に〓部２１を、他方の端面に〓孔２
２を設け、対応する各脚柱端面を接合するように
重ね置きすると、上下台盤１と１との間に一定の
空隙が確保できるように構成してなる。(Means for achieving the object) As shown in the drawing, the present invention has one side of the base plate 1 as a stepped serving part 11, and the opposite side as a flat serving part 11.
2, when serving at least two kinds of dishes on two kinds of long plates, the stepped serving part 11 is used to place one dish on the upper surface and one dish on the lower surface. On the other hand, when it is necessary to arrange the food on one large plate, such as grilled large sea bream, the flat serving part 12 is used so that both sides can be selected and used as appropriate, and the table 1 is supported. At least three pillars 2 (four in the drawing) are arranged around the periphery of the base so that both ends protrude from the front and back surfaces of the base. 2
2 are provided and placed one on top of the other so that the corresponding end faces of the respective pillars are joined, so that a certain gap can be secured between the upper and lower base plates 1 and 1.

なお、段付面１１全体には食器の滑り止め凹凸
部３を施したり、図唆しないが、醤油皿となる凹
部を形成したりすると、さらに使い勝手が向上す
る。他方、平面１２には皿置き位置に金箔１２ａ
を貼り、その周囲を黒色漆塗面１２ｂを形成して
色分けすると、外観上の豪華さが頗る向上する。 In addition, if the entire stepped surface 11 is provided with an uneven part 3 to prevent tableware from slipping, or if a recessed part that becomes a soy sauce plate is formed, although not suggested here, the usability will be further improved. On the other hand, gold leaf 12a is placed on the flat surface 12 at the plate placement position.
If a black lacquered surface 12b is formed around the lacquered surface 12b and color-coded, the luxurious appearance will be greatly improved.

（考案の効果）以上の説明で明らかなように、本考案によれ
ば、台盤１の両面を有効利用して２種の硫理盛付
部が作出されるので、比較的低費用で多種類の品
揃えが可能である。また、本考案品は、これを重
ね置きして保管しても皿と皿との間に空隙が形成
されて通気されるので、カビの発生もなく、衛生
的に保管できる。さらに、重積時における皿と皿
の間の空隙を充分にとれば、これを重ねて運搬で
きるので、配繕作業も著しく簡略化できる。(Effect of the invention) As is clear from the above explanation, according to the invention, two types of sulfur mounding parts are created by effectively utilizing both sides of the base plate 1, so it is possible to create a large amount of sulfur at relatively low cost. A variety of products are available. Furthermore, even when the products of the present invention are stored in a stacked state, a gap is formed between the plates to allow ventilation, so mold does not occur and the products can be stored hygienically. Furthermore, if there is sufficient space between the plates when they are piled up, they can be stacked and transported, which greatly simplifies the maintenance work.

[Brief explanation of the drawing]

第１図、第２図は本考案料理盛付皿の表裏使用
状態を示す斜視図、第３図および第４図は第１図
および第２図の状態の盛付皿を重ね置く状態を示
す斜視図である。１……台盤、１１……段付盛部、１２……平坦
盛付部、２……脚柱、２１……〓部、２２……〓
孔。 Figures 1 and 2 are perspective views showing the front and back states of the food serving plate of the present invention, and Figures 3 and 4 show how the serving plates shown in Figures 1 and 2 are stacked one on top of the other. FIG. 1... Base board, 11... Stepped embankment part, 12... Flat embankment part, 2... Pillar, 21...〓 part, 22...〓
Hole.

Claims

[Scope of utility model registration request]

A base plate 1 having a stepped plate portion 11 on one side and a flat plate portion 12 on the opposite side; disposed on the periphery of the plate 1 so that both ends protrude from the front and back plate surfaces, and a bottom portion 21 on one end surface; It consists of at least three pedestals 2 each having a hole 22 on the other end surface, and is configured to form a certain gap between the upper and lower base plates 1, which are placed one on top of the other, by joining the corresponding pedestal end surfaces to each other. A plate with a food serving plate that can be used on both the front and back sides.