KR20080001774U - Non-slip vessel - Google Patents

Abstract

The anti-slip tableware according to the present invention includes a main body for storing food and a lid covering the main body, wherein the upper periphery of the main body includes an inclined part inclined into the main body, and the inclined part is seated on the bottom surface of the lid. It provides a non-slip tableware characterized in that the deflecting jaw is turned so that the insertion groove is formed.

According to the above configuration, the hot food is contained in the tableware, water vapor or soup generated in the tableware rises to the lid portion and then descends along the inclined portion of the main periphery of the main body through the deflecting jaw to suppress the discharge of moisture or the soup out of the main body There is an advantage that can prevent the sliding of the tableware and the surrounding contamination.

Tableware, hospital, non-slip

Description

Non-slip tableware {Non-slip vessel}

1 is a cross-sectional view of the anti-slip tableware according to an embodiment of the present invention.

Figure 2 is an exploded cross-sectional view of the anti-slip tableware according to an embodiment of the present invention.

3 is a plan view of the main body of the anti-slip tableware according to an embodiment of the present invention.

Explanation of symbols on the main parts of the drawings

10: main body 12: peripheral portion

14: inclined portion 16: vent groove

20: lid 22: insertion groove

24: defense jaw 30: heel

32: opening

The present invention relates to a non-slip tableware, and more particularly to a non-slip tableware that can suppress the leakage of water vapor or soup in the tableware to the outside to prevent slipping and contamination of the tableware.

Tableware is used in a variety of places for the purpose of containing a variety of food, hereinafter will be described the problem of the conventional tableware mainly on the hospital tableware used when a large amount of feeding.

In the hospital, a variety of foods customized for each patient are supplied in a single tray placed in a plurality of dishes. In general, for the purpose of keeping warm, the hospital tableware is composed of a body and a lid, and the bottom of the body is bent around the bottom. In addition, tableware for hospitals is mainly used for thermoplastic resins such as melamine resin and polycarbonate (PC) resin or thermosetting resin, which are lighter and more durable than heavy ceramics or wrinkling iron tableware because of their ease of management and handling.

Food in these dishes is usually hot or cold. When food is hot, water vapor is generated inside the tableware, and the vapor generated in this way goes up to the lid part and is discharged to the outside of the main body through the gap between the lid and the main body, and is cooled down to flow into the droplets. Such water droplets are a major cause for the tableware to slip easily on a tray or the like. Furthermore, when the soup is put in the tableware, the soup overflows due to the structure of the conventional tableware, which further exacerbates or contaminates the phenomenon.

In addition, the air in the closed interior space between the heel and the bottom of the body is heated or cooled by the temperature of the food in the dish. That is, when hot food is contained, the air in the closed interior space between the heel and the bottom of the main body is inflated to cause the dishes to rise and slide due to the air pressure. In addition, even when cold food is contained, condensation occurs on the tray while the air in the closed space is cooled, and the condensation causes the dishes to slide.

The sliding of tableware often occurs when a nurse or the like supplies food to a patient or when a patient receives a tray of tableware and places it on a table attached to a bed. Therefore, there is a problem in that there is a risk that safety accidents such as hot food spills on the patient or burns in this process or food cannot be eaten. In particular, given the special circumstances of hospitals, it is necessary to provide a large amount of patient meals at a given meal time, and many patients have poor physical activity, and the patient meals are specially manufactured according to the condition of the patient. The problem can be said to be solved very urgently.

In addition, if the lid is closed after the hot food is put in the tableware or the containers are stacked in this state, the internal temperature gradually decreases as time passes, and the gas volume between the tableware body and the lid becomes smaller, resulting in a close contact between the main body and the lid. The dishes will be sealed. Therefore, the lid is difficult to open and try to open too much, there was a problem that spilled food.

An object of the present invention is to solve the problems of the prior art, to provide a non-slip tableware that can suppress the discharge of steam generated in the inside of the tableware or soup in the tableware to the outside.

Another object of the present invention is to close the lid after storing the hot food, or when the dishes are stacked in this state, as the time passes between the main body and the lid close to the interior of the tableware is sealed, the vacuum does not open the lid It is to provide a non-slip tableware that can be prevented.

In order to achieve the above object, the present invention is a tableware consisting of a main body for receiving food and a lid covering the main body, the upper periphery of the main body is provided with an inclined portion inclined into the main body, the inclined inner surface of the lid It provides a non-slip tableware characterized in that the deflecting jaw is turned so that the insertion groove is formed seated.

According to the above configuration, when the hot food is contained in the tableware, water vapor generated inside the tableware rises to the lid portion and then descends along the inclined portion of the upper periphery of the main body through the deflected jaw end to discharge water to the outside of the main body. There is an advantage that can be prevented to prevent the slip of the tableware. In addition, the defense jaw can also suppress the overflow of the soup when the soup is contained.

Preferably, the main periphery of the main body is provided with one or more ventilation grooves facing the inside of the main body on the surface in contact with the lid guard. According to the above configuration, even when the lid is closed after the hot food is put in the tableware or the dishes are stacked in this state, the main body and the lid can be easily separated by suppressing the close contact between the main body and the lid. .

Preferably, the bottom of the body is provided with a heel, and the heel is formed with one or more openings to be recessed at predetermined intervals. According to such a structure, since the inner space of the heel is opened, even if there is water on the surface where the table is in contact, the slip of the table can be prevented.

Hereinafter, a preferred embodiment of the present invention with reference to the accompanying drawings as follows.

1 is a cross-sectional view of the combination of the anti-slip tableware according to an embodiment of the present invention. Figure 2 is an exploded cross-sectional view of the anti-slip tableware according to an embodiment of the present invention, Figure 3 is a plan view of the main body of the anti-slip tableware according to a preferred embodiment of the present invention.

Referring to the drawings, the anti-slip tableware according to the present invention is composed of a main body 10 for storing food and a lid 20 covering the main body 10, the upper peripheral portion 12 of the main body 10 is a main body It is provided with an inclined portion 14 inclined inward, and the deflecting jaw 24 is rounded so that an insertion groove 22 in which the inclined portion 14 is seated is formed in the bottom surface of the lid 20.

At least one vent groove 16 toward the inside of the main body 10 is provided at the surface of the main body 12 in contact with the lid deflector 24.

In addition, the tableware according to the present invention is provided with a heel 30 is surrounded by the bottom of the main body 10, the one or more openings 32 are formed in the heel 30 at predetermined intervals. The tableware according to the present invention is not particularly limited, but as the resin material melamine resin, polypropylene resin, polycarbonate (PC) resin, polybutylene terephthalate (PBT) resin, polyethylene terephthalate (PET) resin, polyester Both thermoplastic resins and thermosetting resins, such as a rastomo resin, are possible.

Referring to the operation of the anti-slip tableware according to the present invention having the structure as described above are as follows.

First, when hot food is put on the tableware body 10 according to the present invention and the lid 20 is closed, water vapor generated inside the tableware rises to the lid 20 portion, and then rides the defensive jaw 24 at the end of the body 10. Along the inclined portion 14 of the upper peripheral portion 12 of. Therefore, it is possible to prevent the water is discharged to the outside of the main body 10 to prevent the sliding of the tableware. Furthermore, the defense jaw 24 can also suppress the overflow of the soup when the soup is contained in the tableware to prevent the tray and the like from becoming dirty.

In addition, even when the lid 20 is closed after the hot food is put into the tableware body 10 according to the present invention, or the dishes are stacked and stacked in this state, the tabletop main body (10) is formed due to the ventilation grooves 16 formed in the body 10. 10) and the lid 20 can be prevented from being in close contact, so that the main body 10 and the lid 20 can be easily separated.

Furthermore, the tableware according to the present invention is provided with a heel 30 surrounded by the bottom of the main body, and the heel 30 has one or more openings 32 formed at predetermined intervals, and the inner space of the heel 30 is opened. Since the outside and the circulation is smooth, the air inside the heel 30 can be prevented from expanding or forming a water film can prevent the slip of the tableware even if the tableware is wet.

The present invention described above is not limited to the above-described embodiments and drawings, and various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention. It will be apparent to those who have In particular, the present invention has been described above with respect to the hospital tableware, but can be applied to the general tableware and will be said to be a very useful design for the tableware used when the hospital or mass feeding is made.

As described above, according to the present invention, when the hot food or soup is contained in the tableware, water vapor or the soup generated inside the tableware rises to the lid portion and then descends along the slope of the upper periphery of the main body through the defensive jaw end. As a result, it is possible to prevent water or soup from being discharged to the outside of the main body, thereby preventing the dishes from slipping or soiling the tray.

Another effect of the present invention is that even when the lid is closed after the hot food is put in the tableware or the containers are stacked in this state, the tableware body and the lid can be easily separated.

Claims (3)

In the tableware consisting of a main body for storing food and a lid covering the main body, The upper periphery of the main body is provided with an inclined portion inclined into the main body, the anti-slip table, characterized in that the deflecting jaw is formed so that the insertion groove in which the inclined portion is seated on the inner bottom of the lid. The anti-slip tableware according to claim 1, wherein the main body has one or more vent grooves facing the inside of the main body on a surface in contact with the lid deflecting jaw. The non-slip tableware according to claim 1 or 2, wherein at least one opening is formed at a predetermined interval in a circumference of the main body, and at least one opening is formed in the heel at predetermined intervals.

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