KR20230148685A - Table system - Google Patents

Abstract

This is an invention about the omakase table system. The omakase table system of the present invention includes a plurality of main tables where guests are seated; and a plurality of omakase tables that are connected to each of the main tables and provide omakase service to guests seated at the main tables, wherein the omakase tables are formed in a square-shaped enclosure. A cooking plate is installed at the top to make sushi, and an upper seating part is provided on one side of the cooking plate to seat a rice container containing sushi rice, and inside is sushi fish, cooking knives and tableware, and cooking plates. A table body in which storage spaces are formed so that dishcloths can be stored separately; and a transfer unit installed at the bottom of the table body to enable the table body to move.

Description

Omakase table system {Table system}

The present invention relates to an omakase table system, and more specifically, by implementing one system by connecting an omakase table for omakase service to each of the main tables where guests sit to eat food, so that guests can enjoy, for example, omakase. It is about an omakase table system that allows you to receive the best service for kase sushi and increases convenience for service as a restaurant.

Sushi, known as one of Japan's representative foods, is a type of a la carte dish made by adding fish and shellfish to rice seasoned with vinegar and served in a tasteable form. This kind of sushi is also called "sushi" in Japanese.

In addition, sushi is generally divided into two types: narezushi, which is made by marinating meat in salt and then naturally fermenting it to give it an acidic taste, and hayazushi, which is rice seasoned with vinegar. Accordingly, the general term Korean sushi here refers only to Hayazu-ji, and such Hayazu-ji includes seaweed sushi (norimaki), fish sushi (nigirizushi), and tofu sushi (inari-zushi), etc. It is a well-known fact.

Meanwhile, among the various types of sushi mentioned above, fish sushi, in particular, is a food that retains the original taste and nutrition of the fish, and is eaten by placing uncooked fish in the form of raw fish on a round ball of rice with wasabi. It is known that the best taste is achieved when the temperature of the rice is usually 36 to 37 ℃ and the temperature of the fish placed on the rice is 5 to 10 ℃.

Accordingly, as conventional sushi as described above uses uncooked fish and shellfish as the main ingredient, hygienic management and freshness of the ingredients handled, and easy storage of the cooked sushi can be said to be the best conditions.

Therefore, conventional sushi as described above is generally sold mainly through specialty restaurants due to problems with handling a series of ingredients and storing other items in a cooked state. In particular, in the case of fish sushi, live fish is not used as is. Since the raw fish must be thinly sliced and cooked, only a professional chef (chef) with many years of cooking experience or other qualifications can create the perfect taste of sushi.

On the other hand, since sushi is rarely stored for a long time after completion, even professional restaurants prepare and serve it immediately upon order. A more developed form is called "omakase sushi," which refers to the cooking process of sushi. Sushi is served with the chef and buyer facing each other across a table (sushi bar) so that customers can check the quality.

The appeal of omakase sushi is that you can experience the best sushi while interacting with the chef. In other words, if you eat together for a long time, even if you are meeting people for the first time, you will quickly become friends and use the expression 'family', and omakase sushi bars are becoming a place and space that goes beyond simply eating food.

In particular, because even the same fish can taste very different depending on the situation (preparation or cooking), omakase has a strange charm that makes the experience unforgettable and keeps people coming back for more.

Even in Korea, the image of sushi is recognized as a luxurious and elaborate cuisine and culture, and in particular, the popularity of sushi bars is increasing day by day as people naturally share secrets with chefs that they cannot tell even to their wives or friends.

However, the existing table system for omakase sushi is a regular table with a mobile table that moves around to provide service, so the convenience of service is inevitably lacking at times, so the need for a table system that is differentiated from the existing one is emerging.

Domestic Patent Publication No. 10-2008-0035234, mobile sushi serving system. Domestic Patent Publication No. 10-2010-0081274, conveyor belt sushi counter.

The purpose of the present invention is to implement a system by connecting an omakase table for omakase service to each of the main tables where guests sit to eat food, so that guests can receive the best service for omakase sushi, for example, and the restaurant The goal is to provide an omakase table system that can increase convenience for service.

The above purpose is to include a plurality of main tables where guests are seated; and a plurality of omakase tables that are connected to each of the main tables and provide omakase service to guests seated at the main tables, wherein the omakase tables are formed in a square-shaped enclosure. A cooking plate is installed at the top to make sushi, and an upper seating part is provided on one side of the cooking plate to seat a rice container containing sushi rice, and inside is sushi fish, cooking knives and tableware, and cooking plates. A table body in which storage spaces are formed so that dishcloths can be stored separately; And it is achieved by the omakase table system, which is installed at the bottom of the table main body and includes a transfer part that allows the table main body to move.

The main table and the omakase table form an English letter T-shaped arrangement structure, and a chair for seating is attached to the main table to form a set.

The storage space portions of the table main body include: a vertical partition plate installed vertically in the inner central portion of the table main body to partition the storage space portions into left and right sides; a horizontal partition plate installed horizontally in the left storage space partitioned by the vertical partition plate to divide the left storage space into upper and lower storage spaces; a first drawer installed to slide forward in the upper storage space divided by the horizontal partition plate and dividing the upper storage space up and down again; and a second drawer that is installed to slide forward in the right storage space partitioned by the vertical partition plate and divides the right storage space up and down again, wherein the second drawer may be formed deeper than the first drawer. .

On one wall of the table main body, a knife storage part is installed that is open only at the top so that a cooking knife for cooking sushi fish can be stored there, and a step of a predetermined height is provided at the top of the table main body at the rear end of the cooking plate. It may be formed to protrude.

The transfer unit includes brackets rotatably installed at each lower edge of the table body, and wheels rotatably installed on the brackets to enable movement; and installing a brake plate at predetermined intervals on the outer peripheral surface of the wheel to brake the movement of the wheel, and bringing the brake plate into close contact with the outer peripheral surface of the wheel to brake the rotation of the wheel and stop the movement. It includes a brake unit, wherein the brake unit includes an operation plate that is integrally formed with the brake plate and is installed on one side of the bracket, and has upper and lower protrusions protruding to the outside at a predetermined interval; An operating cam surface is installed between the upper and lower protrusions so that the operating plate can be operated up and down so that the brake plate is in close contact with the outer peripheral surface of the wheel, and rotates by a predetermined angle to push the upper and lower protrusions upward and downward, respectively. In addition to being provided with an operating lever having push pieces formed on both ends, respectively; a guide protrusion formed to protrude inside the operating plate to guide the operating plate operated up and down by the operation of the operating lever; And it may include a guide groove formed on the bracket to guide the guide projection so that the guide projection is positioned.

According to the present invention, a system is implemented by connecting an omakase table for omakase service to each of the main tables where guests sit to eat food, so that guests can receive the best service for, for example, omakase sushi, and as a restaurant, This has the effect of increasing convenience for services.

Figure 1 is a schematic configuration diagram of an omakase table system according to an embodiment of the present invention.
Figure 2 is an enlarged view of area A of Figure 1.
Figure 3 is an actual construction image of Figure 2.
Figure 4 is an enlarged view of the main part of Figure 3.
Figure 5 is a usage state diagram of Figure 2.
Figures 6A to 6D are images of the omakase table from various angles.
Figure 7 is a front view of the omakase table.
Figure 8 is a cross-sectional view taken along line II of Figure 7.
Figure 9 is an enlarged view of the transfer unit provided on the omakase table.
Figure 10 is an exploded perspective view of the brake part of the transfer part.
11 and 12 are diagrams showing the operating state of the brake unit.
Figure 13 is a cross-sectional view of the brake unit.
Figure 14 is an enlarged configuration diagram of main parts of the omakase table system according to another embodiment of the present invention.
Figure 15 is an exploded view of the unit base plate applied to the system of Figure 14.

Below, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention.

However, since the description of the present invention is only an example for structural or functional explanation, the scope of the present invention should not be construed as limited by the embodiments described in the text.

For example, the embodiments can be modified in various ways and can take on various forms, so the scope of rights of the present invention should be understood to include equivalents that can realize the technical idea.

In addition, the purpose or effect presented in the present invention does not mean that a specific embodiment must include all or only such effects, so the scope of the present invention should not be understood as limited thereby.

In this specification, the present embodiments are provided to complete the disclosure of the present invention and to fully inform those skilled in the art of the scope of the invention. And the present invention is only defined by the scope of the claims.

Accordingly, in some embodiments, well-known components, well-known operations and well-known techniques are not specifically described to avoid ambiguous interpretation of the invention.

Meanwhile, the meaning of the terms described in the present invention is not limited to the dictionary meaning and should be understood as follows.

When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected to the other component, but that other components may also exist in between. On the other hand, when a component is said to be “directly connected” to another component, it should be understood that no other components exist in between. Meanwhile, other expressions that describe the relationship between components, such as “between” and “immediately between” or “neighboring to” and “directly neighboring to”, should be interpreted similarly.

Singular expressions should be understood to include plural expressions, unless the context clearly indicates otherwise, and terms such as “comprise” or “have” refer to the specified features, numbers, steps, operations, components, parts, or them. It is intended to indicate the existence of a combination, and should be understood as not excluding in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein, unless otherwise defined, have the same meaning as commonly understood by a person of ordinary skill in the field to which the present invention pertains.

Terms defined in commonly used dictionaries should be interpreted as consistent with the meaning they have in the context of the related technology, and cannot be interpreted as having an ideal or excessively formal meaning unless clearly defined in the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. In the description of the embodiments, the same reference numerals are assigned to the same components, and in some cases, descriptions of the same reference numerals are omitted.

(one embodiment)

Figure 1 is a schematic configuration diagram of an omakase table system according to an embodiment of the present invention, Figure 2 is an enlarged view of area A of Figure 1, Figure 3 is an actual construction image for Figure 2, Figure 4 is a diagram of Figure 3 Figure 5 is an enlarged view of the main part, Figure 5 is a state of use of Figure 2, Figures 6a to 6d are images of the omakase table from various angles, Figure 7 is a front view of the omakase table, Figure 8 is on line I-I of Figure 7 Figure 9 is an enlarged view of the transfer unit provided on the omakase table, Figure 10 is an exploded perspective view of the brake unit of the transfer unit, Figures 11 and 12 are operating state diagrams of the brake unit, and Figure 13 is a cross-sectional view of the brake unit. .

Referring to these drawings, the omakase table system according to this embodiment implements a system by connecting the omakase table 20 for omakase service to each of the main tables 10 where guests sit to eat food. By doing so, customers can receive the best service for, for example, omakase sushi, and restaurants can increase convenience for service.

The omakase table system according to the present embodiment, which can provide such effects, is provided to be connected to a plurality of main tables 10 where guests are seated, and to each of the main tables 10, as shown in FIGS. 1 to 5, , It includes a plurality of omakase tables (20) that provide omakase service to guests seated at the main table (10). In Figure 1, the space around the omakase table 20 corresponds to a space where guests, chefs, or servers move, that is, a hallway.

In this embodiment, the main table 10 and the omakase table 20 form an English letter T-shaped arrangement structure. Therefore, convenience in use can be increased. That is, as shown in Figure 6, a chef or chef can provide omakase service to guests seated at the main table 10 using the omakase table 20. Therefore, satisfaction can be very high.

A chair (20) for seating is attached to the main table (10) to form a set. In the case of this embodiment, one main table 10 and four chairs 20 are shown forming a set, but the number of chairs 20 can be changed. Accordingly, the scope of the present invention is not limited to the shape of the drawings.

Meanwhile, the omakase table 20 is connected to each of the main tables 10 as described above, and is a means of providing omakase service to guests seated at the main table 10.

This omakase table 20 includes a table body 100 and a transfer unit 200 provided on the table body 100. Since the transfer unit 200 is provided on the table body 100, it is easy to install the omakase table 20 connected to each of the main tables 10, and it is also advantageous to move the position during cleaning.

The table main body 100 is made of a square-shaped enclosure. A cooking plate 110 is installed on the upper part of the table main body 100 to make sushi, and an upper seating part 114 is provided on one side of the cooking plate 110 so that a rice container containing sushi rice is seated, and an internal Separated storage spaces may be formed so that sushi fish, cooking knives and tableware, and cooking cloths can be stored separately. A step 112 of a predetermined height may be formed at the top of the table main body 100 to protrude from the rear end of the cooking plate 110.

It is preferable that a vertical partition plate 120 is installed vertically in the inner center of the table body 100 to divide the storage space into left and right sides. In addition, it is preferable that the horizontal partition plate 130 is installed horizontally in the left storage space partitioned by the vertical partition plate 120 to divide the left storage space into upper and lower storage spaces again.

In this way, a first drawer 140 and a second drawer 150 may be installed in each storage space divided into left and right sides. At this time, the first drawer 140 is installed to slide forward from the left storage space to the upper storage space partitioned by the horizontal partition plate 130, so that the upper storage space is moved up and down again by the first drawer 140. It can be divided.

The second drawer 150 is installed to slide forward in the right storage space, and the right storage space can be divided up and down again by the second drawer 150. At this time, the second drawer 150 may be formed deeper than the first drawer 140.

In this way, in the table body 100, the depths (spaces) of the drawers are different from each other, and the depths (spaces) of the storage spaces are also different from each other, so that sushi ingredients and tools, etc. can be stored appropriately in each necessary space.

A knife storage unit 160 is installed on one wall of the table main body 100, with only the top opening open so that a cooking knife for cooking sushi fish can be stored there.

Sushi fish, cooking knives, tableware, and dishcloths for making sushi are stored separately in the storage spaces formed in the table main body 100, so that sushi can be easily made using only the table main body 100. It can be done.

The table body 100 can be made of wood (solid wood). The omakase table 20 may include a transfer unit 200 installed at the bottom of the table body 100 to move the table body 100. You can.

The transfer unit 200 has brackets 212 rotatably installed at each lower corner of the table body 100, and wheels 210 are installed on the brackets 212 to rotate using an axis 214. It can be made portable.

The transfer unit 200 installs a brake plate 222 at predetermined intervals on the outer peripheral surface of the wheel 210 to brake the movement of the wheel 210, and attaches the brake plate 222 to the outer peripheral surface of the wheel 210. It can be configured to include a brake unit 220 that prevents movement by braking the rotation of the wheel 210 by ensuring that it is in close contact with the wheel.

The brake unit 220 is used to brake the movement of the table main body 100. A brake plate 222 is installed on the outer peripheral surface of the wheel 210 to be spaced at a predetermined interval, and the brake plate 222 is applied to the wheel. By being in close contact with the outer peripheral surface of the wheel 210, the rotation of the wheel 210 can be braked to prevent movement.

This brake unit 220 allows the table main body 100 to be fixed in a stationary state at the moved position, so that the table main body 100 is not moved even by external force, so the chef can move the table main body 100. You can make sushi reliably.

The brake unit 220 is formed integrally with the brake plate 222 and has an operation plate 224 installed on one side of the bracket 212, and upper and lower protrusions 224a are formed at a predetermined interval on the outside of the operation plate 224. ,224b) is formed to protrude. In addition, an operation lever 226 is installed to operate the operation plate 224 up and down.

The operating lever 226 operates so that the brake plate 222 is in close contact with the outer peripheral surface of the wheel 210. It is installed between the upper and lower projections 224a and 224b and rotates by a predetermined angle to cause the upper and lower projections 224a and 224b. ) is provided with operating cam surfaces (226a, 226b) that can push the machine in the up and down directions, respectively.

In addition, push pieces 225a and 225b are formed at both ends of the operation lever 226, respectively, to conveniently operate the operation lever 226. The operating plate 224 and the operating lever 226 are installed on the shaft 214 on which the wheel 210 is installed. The operating plate 224 is formed in a long hole shape so that it can be moved in the up and down direction, so that it can move on the shaft 214. is installed in

In order to guide the movement of the operation plate 224 in the vertical direction, a guide protrusion 228 is formed to protrude inside the operation plate 224, and a guide groove (228) is formed in the bracket 212 so that the guide protrusion 228 is positioned. 229) is formed so that when the operating plate 224 moves in the vertical direction, the guide protrusion 228 moves along the guide groove 229 to guide it.

With this configuration, the table body 100 can be moved and then braked to stop at any desired position, and this braking is performed by the brake unit 220. That is, when the pressing pieces 225a and 225b formed at the right end of the operation lever 226 are pressed downward as shown in FIG. 11, the operation lever 226 rotates and the operating cam surface 226a, 226b) presses the lower protrusion 224b protruding from the operating plate 224, so that the operating plate 224 moves downward and pressurizes the brake plate 222 to come into close contact with the outer circumferential surface of the wheel 210. (210) can be braked.

In addition, as shown in Figure 12, when the pressing pieces 225a and 225b formed at the left end of the operating lever 226 are pressed downward, the operating lever 226 rotates in the opposite direction to the above description and the operating lever 226 is provided on the operating lever. The operating cam surfaces 226a and 226b push the upper protrusion 224a protruding from the operating plate 224 upward, so that the operating plate 224 moves upward and the brake plate 222 moves to the outer surface of the wheel 210. It is spaced a predetermined distance away from the wheel 210 so that it can rotate freely.

In this way, when the operation plate 224 is moved by manipulating the operation lever 226, the guide protrusion 228 moves along the guide groove 229 to guide the operation plate 224, thereby enabling accurate operation.

According to this embodiment, which operates based on the structure described above, an omakase table 20 for omakase service is connected to each of the main tables 10 where customers sit to eat food, thereby creating a system. By implementing this, customers can receive the best service for, for example, omakase sushi, and restaurants can increase convenience for service.

(Other Embodiments)

Figure 14 is an enlarged configuration diagram of the main part of the omakase table system according to another embodiment of the present invention, and Figure 15 is an expanded view of the unit base plate applied to the system of Figure 14.

Referring to these drawings, the omakase table system according to this embodiment is also provided to be connected to each of the main table 10 and the main table 10, which includes a plurality of chairs 20 on which guests sit. It includes a plurality of omakase tables (20) that provide omakase service to guests seated at the main table (10).

Meanwhile, as described above, the main table 10 and the omakase table 20 are made up of one set. Therefore, in the case of this system, a unit base plate 50 is included as a means for convenience of construction of the main table 10 and the omakase table 20 as a set.

The unit base plate 50 allows easy installation of the main table 10 and the omakase table 20 having a plurality of chairs 20, and includes a plate-shaped base plate 60 and a base plate ( It includes an end wall 61 formed on the circumferential surface of the base plate 60 and a plurality of anchor brackets 70 formed on the end wall 61 and fixing them to the ground.

Accordingly, with the unit base plate 50 having the structure shown in FIG. 15 installed in advance, the main table 10 and the omakase table having a plurality of chairs 20 as shown in FIG. 14 are formed using the unit base plate 50. Since the table 20 can be placed, the convenience of construction can be increased.

Even if this embodiment is applied, a single system is implemented by connecting the omakase table 20 for omakase service to each of the main tables 10 where guests sit to eat food, so that guests can provide the best service for omakase sushi, for example. can be received, and convenience for service can be increased for restaurants.

As such, the present invention is not limited to the described embodiments, and it is obvious to those skilled in the art that various modifications and changes can be made without departing from the spirit and scope of the present invention. Therefore, it should be said that such modifications or variations fall within the scope of the claims of the present invention.

10: main table 20: chair
30: Omakase table 100: Table body
110: cooking plate 120: vertical partition plate
130: horizontal partition plate 140: first drawer
150: second drawer 160: knife storage unit
200: transfer unit 210: wheel
220: brake unit

Claims (5)

a plurality of main tables at which guests are seated; and
It is connected to each of the main tables and includes a plurality of omakase tables that provide omakase service to guests seated at the main table,
The omakase table is,
It is made of a square-shaped enclosure, and a cooking plate is installed at the top to make sushi. An upper seating part is provided on one side of the cooking plate to seat a rice container containing sushi rice, and inside is a cooking plate with fish for sushi and cooking. A table body in which storage spaces are formed so that knives, tableware, and cooking cloths can be stored separately; and
An omakase table system, characterized in that it includes a transfer unit installed at the bottom of the table main body to allow the table main body to move.
According to paragraph 1,
The main table and the omakase table form an English letter T-shaped arrangement structure,
An omakase table system, characterized in that the main table is equipped with a chair for seating to form a set.
According to paragraph 1,
The storage space portions of the table main body are,
A vertical partition plate installed vertically in the inner center of the table body to divide the storage space into left and right sides;
a horizontal partition plate installed horizontally in the left storage space divided by the vertical partition plate to divide the left storage space into upper and lower storage spaces;
a first drawer installed to slide forward in the upper storage space divided by the horizontal partition plate and dividing the upper storage space up and down again; and
A second drawer is installed to slide forward in the right storage space partitioned by the vertical partition plate and divides the right storage space up and down again,
The omakase table system is characterized in that the second drawer is formed deeper than the first drawer.
According to paragraph 1,
On one wall of the table main body, a knife storage part is installed with only the upper part open so that cooking knives for cooking sushi fish can be stored,
An omakase table system, characterized in that the top of the table main body is formed so that a step of a predetermined height protrudes toward the rear end of the cooking plate.
According to paragraph 1,
The transfer unit,
Brackets are rotatably installed at the lower corners of the table body, and wheels are rotatably installed on the brackets to enable movement; and
A brake plate is installed at predetermined intervals on the outer peripheral surface of the wheel to brake the movement of the wheel, and the brake plate is brought into close contact with the outer peripheral surface of the wheel, thereby braking the rotation of the wheel and stopping the movement. includes wealth,
The brake unit,
an operating plate that is integrally formed with the brake plate and installed on one side of the bracket, and has upper and lower protrusions protruding on the outside at a predetermined interval;
An operating cam surface is installed between the upper and lower protrusions so that the operating plate can be operated up and down so that the brake plate is in close contact with the outer peripheral surface of the wheel, and rotates by a predetermined angle to push the upper and lower protrusions upward and downward, respectively. In addition to being provided with an operating lever having push pieces formed on both ends, respectively;
a guide protrusion formed to protrude inside the operating plate to guide the operating plate operated up and down by the operation of the operating lever; and
An omakase table system comprising a guide groove formed on the bracket to guide the guide projection so that the guide projection is positioned.

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