KR200403810Y1 - Conveying cooking device with heating and boiling function - Google Patents

Abstract

The present invention relates to a transfer hot water cooking apparatus, and in particular a broth container having an inlet portion with an open upper portion having a constant volume to hold the broth, a table having the broth container fixedly or detachably to the customer sitting side of the upper portion; It is installed on the upper side of the table on the opposite side of the customer sitting from the broth container, and a transporting hot water cooking apparatus characterized in that it comprises a transfer means for transferring food from one side of the customer to the other side through which the supplier side Without having to respond to customers' orders, customers can supply various hot water cooking ingredients, especially shabu shabu ingredients, to customers in real time. Eat to reduce service costs and increase customer satisfaction There is an effect that it is possible.

Description

Conveying hot cooking device {CONVEYING COOKING DEVICE WITH HEATING AND BOILING FUNCTION}

The present invention relates to a transfer hot water cooking device, and more specifically, the supplier side can supply a variety of hot water food ingredients for cooking, especially for shabu shabu, to the customer in real time without having to respond to the customer's order individually. You can choose the food you want without ordering process and waiting time, so that you can dip it directly into the broth and eat or boil it, so that the supplier can reduce the service cost and time, and the customer can eat the food that suits their tastes quickly to increase satisfaction. The invention relates to a high temperature hot water cooking apparatus that is highly applicable to catering businesses, especially shabu shabu restaurants that provide hot water cooking.

In general, restaurants serving hot water, especially shabu-shabu restaurants, take an order for ingredients to be put into the broth at once, and when the order comes out, they eat it by boiling it or soaking it in boiling broth. You must place an order and wait for the ordered material to come out. Therefore, there is a problem that you have to order a certain amount first before seeing each material for the first time, there is a problem to wait a certain time until the material comes out after such an order, even if you buy additional There is a problem such as the ordering process and waiting time is not required to ensure the continuity of the meal.

Therefore, it is necessary to develop a device for dividing the food ingredients to be eaten or boiled in broth, etc. into small amounts of food ingredients according to the customer's preference so that the customer can immediately select and cook the food.

In order to solve the problems and necessity of the prior art as described above, the present invention can supply the food ingredients in real time, without the ordering process and waiting time to directly pick the desired food in the broth to eat or boil to eat service It is an object of the present invention to provide a transfer hot water cooking apparatus that can reduce cost and time and increase customer satisfaction.

In order to achieve the above object, the present invention

A broth container having a constant volume in which broth may be held and an inlet portion of which the top is open;

A table having the broth container fixed or detachable toward an upper side of the customer's seat; And

It is installed on the upper side of the table on the opposite side of the customer sitting from the broth container, and provides a transfer hot water cooking apparatus comprising a transfer means for transferring food from one side of the customer to the other side.

Hereinafter, the present invention will be described in detail with reference to the drawings.

Transfer hot water cooking apparatus of the present invention has a constant volume that can hold the broth, the broth container 10 having an inlet portion 12 is open at the top, fixing or detaching the broth container 10 toward the side of the customer sitting It is configured to include a table 20 and a conveying means 30 is installed on the upper side of the table on the opposite side of the customer sitting side from the broth container 10, provided to transfer food from one side of the customer to the other side. do.

One preferred embodiment for the portable safety candle holder of the present invention is as shown in Figs.

That is, the transfer hot water cooking apparatus of the present invention, as shown in Figures 1 to 2, so that the stock container 10 is fixedly placed close to the customer in the table 20 located in the vicinity of the customer sitting, Farther away from the customer, ingredients that can be immersed or boiled in broth are moved from the customer's left side to the right side or from the right side to the left side through the transfer means. It will be transported to the side. Therefore, the customer can sit still and pick up when the food they want comes to eat in the broth in front of them. Such a hot boiling cooking device of the present invention can provide it to the catering industry selling a variety of boiled food, preferably applying it to a shabu-shabu restaurant soaking a variety of food (food, meat, vegetables, noodles, etc.) in the broth It is good.

The broth container 10 may correspond to various types of containers made of various known materials, and has an inlet 12 having an upper portion opened to soak or withdraw food. In addition, the stock container 10 may be provided fixed to the table, it may be provided detachably for cleaning or exchange.

In addition, the table 20 may be configured as a table of a variety of known forms or materials provided with a known means for fixing or detaching the broiler container 10 described above. Examples of the fixing or detaching means may include a form in which a container insertion hole is simply drilled or a container support is provided as shown in FIGS. 1 and 2.

The transfer means 30 is to be transferred from one side of the customer to the other side as shown in Figures 1 to 2, this transfer may be made in only one direction so as not to be circulated, the circulation is looped It can also be done.

The conveying means 30 may be applied to a variety of known means including a conveyor system. Preferably, the conveying means is a rotary conveying means that rotates in an orbital form consisting of a closed loop in a top plane on a table. It may be or in the form of further comprising a plate on the upper surface of the closed loop of the rotary transfer means to ensure fast circulation and continuity of the food material. Such a configuration may correspond to various known forms applied to a rotating table used in a well-known rotating sushi restaurant, and thus a detailed description thereof will be omitted, and a specific example thereof is shown in FIG. 3. That is, a closed loop may be formed around the hollow having a hollow in which the chef can stand in the center of the table. It may be formed.

In addition, in the case of the transfer hot water cooking apparatus of the present invention, it may be sufficient to pour hot broth into the broth container, but in addition to this, a heating mechanism 40 for heating the broth or broth container may be further configured to boil. Can be. The heating mechanism may be applied to various methods of heating in the exterior of the broth container and heating in the broth container, and various well-known heating mechanisms such as gas, electricity, heat transfer, and microwave may be applied thereto.

As shown in FIG. 4. That is, the broth container 10 is detachably coupled to the table such that the height of the inlet portion 12 is positioned with the upper surface of the table 20, and the heating mechanism 40 is coupled to the table 20. And a seating portion 42 for seating the broth container 10, a heating portion 44 for heating the outer surface of the broth container 10, and a housing portion 46 surrounding the heating portion 44. It can be configured to include. When the broth container is heated, it is preferable to provide the broth container as low as possible for safety. Therefore, the inlet portion of the broth container is preferably located near the upper surface of the table. It is good to provide so that possible. In addition, the heating mechanism is advantageous to support and heating of the safe broth container having the above configuration, the customer can avoid contact with the hot broth container. Preferably the housing is heat-insulated is good for the prevention of safety accidents.

In addition, the heating mechanism 40 further includes a temperature sensor 47 for measuring the temperature of the broth 10 or broth, and the broth or broth 10 at a constant temperature through the temperature sensor 47. It may be configured to further include a control unit 50 for controlling. It is preferable to further include the configuration as described above, since it is possible to set the required temperature for the customer or maintain the temperature of the broth at a predetermined temperature at all times for a proper meal for a long time. Specific examples thereof are as shown in FIG. 4, and the control unit may be configured through various known temperature control devices.

In addition to this, the heating mechanism 40 further includes a sensor for checking the coupling of the broth container 10 to the table 48 or a sensor for checking the presence or absence of broth in the broth container. Only when it is confirmed that there is a coupling or broth from the sensor 48 or the presence or absence confirmation sensor 49, the heating of the heating mechanism 40 is operated, and the broth or broth 10 is provided through the temperature sensor 47. It may be configured to include a control unit 50 for controlling to a constant temperature.

The control unit may be configured by using a known temperature control and on / off control device, the sensor for checking whether the container is coupled can be applied to a variety of well-known detection sensors or contact sensors or switches, As a sensor for checking whether there is a sensor, a sensor for detecting the weight of a container or a sensor for checking whether a current passes through the container may be used.

According to the transfer hot water cooking apparatus of the present invention as described above, the supplier side can supply various hot water cooking ingredients, in particular, shabu shabu, to customers in real time without having to respond to the customer's order individually, and the customer has a separate order process and You can choose the food you want without waiting time and soak it directly in the broth and eat or boil it, so the supplier can reduce the service cost and time, and the customer can eat the food that suits their taste quickly and increase the satisfaction level. It is highly effective in catering, especially in shabu shabu restaurants, and it can be eaten or boiled in broth, divided into small amounts of food according to customer's preference, and customers can immediately select and cook it. .

The present invention described above is not limited to the detailed description of the above-described invention and the accompanying drawings, and those skilled in the art without departing from the spirit and scope of the present invention described in the utility model registration claims below. Various modifications and changes are also included within the scope of the present invention.

1 is a view showing a side cross-sectional view of an embodiment of a transfer boiling water cooking apparatus of the present invention.

Figure 2 is a view showing a plan view of an embodiment of the transfer hot water cooking apparatus of the present invention shown in FIG.

3 is a plan view showing another embodiment of the transfer boiling water cooking apparatus of the present invention.

4 is a cross-sectional perspective view of another embodiment of the transfer boiling water cooking apparatus of the present invention.

Explanation of symbols on main parts of drawing

10: broth 12: inlet

20: Table 30: transfer means

40: heating mechanism 42: seating portion

44: heating part 46: housing part

47: Temperature sensor 48: Combination sensor

49: presence or absence confirmation sensor 50: control unit

Claims (7)

A broth container having a constant volume in which broth may be held and an inlet portion of which the top is open; A table having the broth container fixed or detachable toward an upper side of the customer's seat; And The hot water cooking apparatus characterized in that it comprises a transfer means for transferring food from one side of the customer to the other side of the table on the opposite side of the customer sitting from the broth container. The method of claim 1, The transfer means is hot water cooking apparatus characterized in that it is a rotary feed means that rotates in a caterpillar form consisting of a closed loop in the upper plane on the table or further comprises a plate on the upper surface of the closed loop of the rotary feed means. The method of claim 2, Transfer hot water cooking apparatus characterized in that it further comprises a heating mechanism for heating the broth or the broth contained in it. The method of claim 3, The broth container is detachably coupled to the table such that the height of the inlet portion is positioned with the upper surface of the table, The heating mechanism is coupled to the table, having a seating portion for seating the broth container, the transfer hot water cooking apparatus characterized in that it comprises a heating portion for heating the outer surface of the broth container and a housing portion surrounding the heating portion. The method according to claim 3 or 4, The heating mechanism further comprises a temperature sensor for measuring the temperature of the broth or broth, and further comprising a control unit for controlling the broth or broth to a constant temperature through the temperature sensor. The method according to claim 3 or 4, The heating mechanism is further provided with a sensor for checking whether the broth is coupled to the table or whether the broth is in the broth container. It further comprises a control unit for controlling the broth or broth to a constant temperature by operating the heating of the heating mechanism only when it is confirmed that there is a coupling or broth from the coupling confirmation sensor or presence or absence confirmation sensor Transfer hot water cooking apparatus, characterized in that. The method of claim 5, The heating mechanism is further provided with a sensor for checking whether the broth is coupled to the table or whether the broth is in the broth container. It further comprises a control unit for controlling the broth or broth to a constant temperature by operating the heating of the heating mechanism only when it is confirmed that there is a coupling or broth from the coupling confirmation sensor or presence or absence confirmation sensor Transfer hot water cooking apparatus, characterized in that.