KR20240000031A - Method for manufacturing food tray and food tray manufactured by the method - Google Patents

Abstract

The present invention provides a food plate manufacturing process. The food plate manufacturing process includes a preparation step of preparing a plate-shaped molding object; A receiving groove forming step of forming a plurality of receiving grooves in the prepared molding object; And, it includes an edge forming step of bending the edge area of the object to be molded, then folding it and forming it into close contact. Additionally, the present invention provides a food plate manufactured through the food plate manufacturing process. Through this, the present invention can prevent foreign substances from penetrating into the inside of the edge portion by forming the edge portion of the food plate into a round shape through a curling process and then making it adhere closely through a hemming process.

Description

Food tray manufacturing process and food tray manufactured through the process {Method for manufacturing food tray and food tray manufactured by the method}

The present invention relates to a food plate manufacturing process and a food plate manufactured through the process. More specifically, the present invention relates to a food plate manufacturing process and to a food plate manufactured through the process, and more specifically, to preventing foreign substances such as food scraps from being caught in the edge of the food plate, as well as preventing food from overflowing from the receiving groove where food is accommodated. It relates to a food plate manufacturing process that can be made and a food plate manufactured through it.

Meal trays are used for school meals in public institutions, including schools and hospitals. Typically, food plates used for school meals are made of stainless steel to solve hygiene problems.

These plates are tableware made with concave compartments to hold rice, soup, and three or four side dishes.

The metal food plate is made by cutting a metal plate into a predetermined size with a press. Typically, the metal plate is cut by punching and the edges are polished and used as is. Conventionally, the edges of metal plates are gently polished to prevent safety accidents, but because the metal plates themselves are thin, the edges are sharp and can cause injury if a person holds the food plate with their hands or, especially, when young children put their mouths on it. There is a problem that safety accidents such as

Conventionally, in order to solve this problem, the sharp edge of the food plate was manufactured by curling the edge of the plate downward.

However, the end of the plate that has been rounded through the curling process creates a certain gap on the bottom of the plate, and during the process of cleaning the plate, foreign substances such as food residue flow into the inner space of the curled portion through the gap and become stuck. This is problematic, and foreign substances are not easily removed from the inside of the curled portion, causing contamination such as rotting.

In addition, the user holds the rim of a conventional food tray made of metal with his hand. Here, when high-temperature food above a certain temperature is accommodated in the receiving groove formed on the plate, the heat of this food is transferred to the edge of the plate, which may cause safety accidents such as burns.

Republic of Korea Registered Utility Model No. 20-0415545 (registered on April 27, 2006)

The present invention was devised to solve the above-mentioned problems, and the purpose of the present invention is as follows.

The object of the present invention is to provide a food plate manufacturing process in which the edge of a food plate made of metal is rounded through a curling process and then brought into close contact through a hemming process to prevent foreign substances from penetrating into the inside of the edge. Providing manufactured food plates.

Another object of the present invention is to form a handle at a certain position on the edge of a food plate, and to form a step between the handle and the area where the receiving grooves are formed, so that heat due to heated food stored in the receiving groove is transferred to the handle. The aim is to provide a food plate manufacturing process that can delay delivery time and a food plate manufactured through this process.

The objects of the present invention are not limited to the objects mentioned above, and other objects and advantages of the present invention that are not mentioned can be understood by the following description and will be more clearly understood by the examples of the present invention. Additionally, it will be readily apparent that the objects and advantages of the present invention can be realized by the means and combinations thereof indicated in the patent claims.

To achieve the above objectives, the present invention provides a food plate manufacturing process.

The food plate manufacturing process includes a preparation step of preparing a plate-shaped molding object; A receiving groove forming step of forming a plurality of receiving grooves in the prepared molding object; And, it includes an edge forming step of bending the edge area of the object to be molded, then folding it and forming it into close contact.

Here, in the receiving groove forming step,

It is preferable to mold the lower surfaces of the plurality of receiving grooves to form a constant depth so that they follow the same line.

And before the edge forming step,

It is desirable to trim the end of the edge area of the molded object.

Also, after forming the plurality of receiving grooves,

Formed to form a step between a certain central area including the plurality of receiving grooves and an outer area other than the central area,

The outer area is configured to have an upward step compared to the central area,

Forming handle areas entering the central area at multiple locations in the outer area,

The outer area preferably includes a flat area connected to the central area and an edge area formed around the flat area.

Additionally, the edge forming step is,

The edge area of the molding object is bent downward at a predetermined inclination with the circumference of the flat area as a boundary,

The bent edge area is rounded and formed to have a certain curvature along the bottom,

It is preferable to mold the rounded edge area and the bottom of the object to be molded by folding them into close contact.

In addition, it is desirable to further form a bending guide having a certain curvature that is convex upward at the boundary between the flat area and the edge area.

In addition, the upper end of the bending guide portion is formed to have a first curvature that is convex upward,

It is preferable to further form a concave second curvature corresponding to the first curvature at the bottom of the bending guide portion.

In addition, it is preferable that the bottom surface of the flat area and the bottom surface of the edge area are further surface treated to form a smooth surface.

Also, forming a space on the bottom of the flat area into which the edge area can be inserted,

It is preferable to fold the edge area and bring it into close contact while being inserted into the space.

According to another embodiment, the present invention provides a food plate manufactured through the above-described food plate manufacturing process.

As a means of solving the above problem, the present invention is able to prevent foreign substances from penetrating into the inside of the edge by forming the edge of a food plate made of metal into a round shape through a curling process and then making it adhere closely through a hemming process. It has an effect.

In addition, the present invention forms a handle area at a certain position on the edge of the food plate, and forms a step between the handle area and the area where the receiving grooves are formed, so that heat due to heated food stored in the receiving groove flows into the handle area. It has the effect of delaying the delivery time.

In addition to the above-described effects, specific effects of the present invention are described below while explaining specific details for carrying out the invention.

1 is a flow chart showing the food plate manufacturing process of the present invention.
Figure 2 is a diagram showing a molded object according to the present invention.
Figure 3 is a diagram showing an example of receiving grooves formed in a molded object according to the present invention.
Figure 4 is a flow chart showing the edge forming steps according to the present invention.
Figure 5 is a view showing a molded object that has undergone primary bending.
Figure 6 is a view showing a trimmed molded object.
Figure 7 is a diagram showing a molded object on which secondary bending has been performed.
Figure 8 is a diagram showing a molded object on which secondary curling has been performed.
Figure 9 is a view showing a molded object in which hemming has been performed.
Figure 10 is a perspective view showing a food plate according to the present invention.
Figure 11 is a bottom perspective view showing a food plate according to the present invention.
Figure 12 is an enlarged perspective view showing A in Figure 11.
Figure 13 is a partial perspective cross-sectional view showing a partial cross-section of a food plate according to the present invention.
Figure 14 is a diagram showing another example of forming an edge portion according to the present invention.

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

The present invention may be implemented in many different forms and is not limited to the embodiments described herein.

In order to clearly explain the present invention, parts that are not relevant to the description are omitted, and identical or similar components are assigned the same reference numerals throughout the specification.

Hereinafter, the “top (or bottom)” of the substrate or the provision or arrangement of any component on the “top (or bottom)” of the substrate means that any component is provided or disposed in contact with the upper (or lower) surface of the substrate. means that

Additionally, it is not limited to not including other components between the substrate and any components provided or disposed on (or under) the substrate.

Next, the cup cleaning system of the present invention and the cup cleaning method using the same will be described with reference to the attached drawings.

First, the food plate manufacturing process of the present invention will be described.

The food tray according to the present invention can be used as a food tray for infants and is used for group feeding. And the food plate may be made of a metal material such as stainless steel.

1 is a flow chart showing the food plate manufacturing process of the present invention.

Referring to Figure 1, the manufacturing process of the food plate according to the present invention may proceed in the following order: preparation step (S10) -> receiving groove forming step (S20) -> edge forming step (S30).

Each step above is explained. In addition, a mold for forming may be used in the process of manufacturing the food plate according to the present invention. The mold is not limited to a specific mold, and any mold that has the function of producing results for molding in each step described later can be used. This will be described later while explaining each step.

Preparation stage (S10)

Figure 2 is a diagram showing a molded object according to the present invention.

Referring to Figure 2, a plate-shaped molding object 10 having a certain area and thickness is prepared. The object 10 is made of stainless steel. The upper and lower surfaces of the molding object 10 are in a flat state before molding.

The molding object 10 may be seated and fixed on the die. A punch is disposed on the upper part of the die, and the punch can be moved up and down by driving an elevator.

Receiving groove forming step (S20)

Figure 3 is a diagram showing an example of receiving grooves formed in a molded object according to the present invention.

Referring to Figure 3, a plurality of receiving grooves 11 are formed in the molding object 10.

In the above-described punch, embossed receiving groove forming members are formed to form a plurality of receiving grooves 11. Here, the receiving groove forming members may be formed in different shapes, and the receiving groove forming members substantially form a groove shape for accommodating food in a food tray, and may be formed in various shapes. Additionally, the receiving groove forming members may be detachable from the punch and replaced with other receiving groove forming members.

The receiving groove forming step is essentially a drawing forming process, and an elevator may lower the punch. Accordingly, the receiving groove forming members can draw and mold the receiving grooves 11 set by compressing the molding object 10 seated on the die.

Here, the lower surfaces of the receiving grooves 11 may have a certain depth so as to follow the same line. That is, the receiving grooves 11 are formed to protrude downward from the top surface of the molding object 10, and the degree of protrusion may be the same. Accordingly, since the lower surfaces of the receiving grooves 11 follow the same line, when the food plate is seated in a predetermined seating area, the support area is increased to a certain level or more and stable support can be achieved.

Edge forming step (S30)

Figure 4 is a flow chart showing the edge forming steps according to the present invention.

Referring to Figure 4, the edge forming step (S30) according to the present invention is in the order of primary bending (S31) -> trimming (S32) -> secondary bending (S33) -> curling (S34) -> hemming (S35). It can be carried out through each unit process.

Each of the above unit processes will be described.

Figure 5 is a view showing a molded object that has undergone primary bending.

Referring to FIG. 5, the molding object 10 in which the receiving grooves 11 are formed is seated on the lower mold, and the upper mold is arranged to be raised and lowered from the upper part of the lower mold.

Receiving grooves 11 are inserted into the lower mold and may be formed in a shape that forms a central area (CA) including the receiving grooves 11 and an outer area (OA) other than the central area (CA). The central area (CA) forms a certain level difference with the outer area (OA).

Accordingly, the upper mold may be formed into a corresponding shape so that the central area CA forming the step can be molded.

Through this, when the upper mold and the lower mold are engaged, the central area (CA) excluding the outer area (OA) can be first bent by the upper mold to form a certain level difference with the outer area (OA).

At this time, the outer area (OA) may actually be stretched to a certain extent during the first bending, thereby solving the problem of wrinkles occurring in the outer area itself.

In addition, during the first bending process as described above, a plurality of handle areas (HA) can be formed at the time of manufacturing the upper shape.

That is, as shown in FIG. 5, the plurality of handle areas (HA) have a certain level at the boundaries between the central area (CA) and the outer area (OA) so that a part of the outer area (OA) penetrates into the central area (CA). Areas can be formed. Therefore, the handle area (HA) has a depth difference from the receiving grooves (11) through a certain level difference, so that when heated food is received in the receiving grooves (11), heat due to this food is transferred to the handle area (HA). It is possible to predict the effect of lowering the heat transfer rate below a certain level.

Figure 6 is a view showing a trimmed molded object.

Referring to FIG. 6, the edge of the outer area (OA) of the molded object 10 on which the primary bending has been performed as described above is subjected to shear processing, so that the irregular portion of the edge of the outer area can be cut to form a uniform surface. .

When trimming is performed as described above, cutting work can be performed using a laser or a separate cutting blade.

In addition, the edge of the cut molded object 10 may be selectively further processed to form a certain curvature or inclined surface using a separate grinding means.

Figure 7 is a diagram showing a molded object on which secondary bending has been performed.

Referring to FIG. 7 , the trimmed molding object 10 may undergo a unit process of secondary bending of the edge area OA2 from the outer area OA.

The secondary bending may be performed using a separate mold.

In the molding object 10, the outer area OA may be divided into a flat area OA1 and an edge area OA2. A boundary may be formed between the plate area OA1 and the edge area A2.

The flat area OA1 may be an area between the center area CA and the border, and the edge area OA2 may be an area between the border and the edge of the outer area OA.

The mold is preferably provided with an upper mold, and a bending member is formed on the upper mold to form the boundary so that the edge area OA2 can be bent at a certain downward angle. Accordingly, when the lower mold is lowered on the molding object seated on the lower mold and the bending member presses the edge region, the edge region OA2 may be bent to be inclined at a certain angle downward with respect to the boundary.

Here, the inclination angle of the edge area OA2 to be bent may vary depending on the inclination of the bending member, and when performing secondary bending, the bending may be performed sequentially in multiple stages. That is, the bending member may be lowered step by step to press the edge area OA2 step by step to achieve the desired inclination. Accordingly, it is possible to solve the problem that some sections are twisted or bent while the edge area OA2 is bent.

Figure 8 is a diagram showing a molded object on which secondary curling has been performed.

Referring to FIG. 8, secondary bending is performed as described above, and the molded object 10, whose edge area OA2 is inclined downward at a certain angle, is seated on another lower mold. Then, the upper mold, which has a shape for curling, is pressed so that it engages with the lower mold, so that the edge area OA2 can be molded to be rounded downward.

At this time, it is best to shape the end of the curled edge area (OA2) to be spaced apart from the bottom of the flat area (OA1).

Here, in the case of curling, since the curling forming is performed after the secondary bending, the edge area (OA2) is formed roundly in an inclined and bent state, so the curling target area can be accurately limited to the edge area (OA2). In other words, when curling is performed without performing secondary bending, the inner boundary where curling occurs may not be formed uniformly. As a result, the present invention has a non-uniform boundary between the flat area (OA1) and the edge area (OA2). Problems that lead to product defects can be resolved.

Figure 9 is a view showing a molded object in which hemming has been performed.

Referring to Figure 9, after the curling molded molding object is placed on another lower mold, the upper mold on which the member for hemming is formed is engaged with the lower mold. Accordingly, as the member for forming the hemming is pressed, the curled edge area OA2 may be formed to be in close contact with the bottom of the flat area OA1.

Here, the bottom surfaces of the flat area OA1 and the edge area OA2 may first be surface treated to form a smooth surface.

Accordingly, through hemming molding, the bottom of the edge area OA2 and the bottom of the plate area OA1 are brought into close contact with each other, and the contact area can be increased because the roughness is below a certain level due to surface treatment.

That is, as the bottom surface of the flat area OA1 and the bottom surface of the edge area OA2 are in close contact with each other, foreign substances may not easily penetrate between them.

In addition, in the present invention, since the edge area (OA2) is secondary bent, curled, and then formed into the shape shown in FIG. 9 through hemming forming, a spring back phenomenon occurs in the edge area (OA2) itself during hemming forming. By efficiently preventing this from occurring, you can prevent product defects from occurring in the first place.

Additionally, in the food plate according to the present invention, the bent portion between the flat area OA1 and the edge area OA2 may form a curved surface.

Here, when hemming forming is performed immediately after secondary bending of the edge area (OA2), there is a problem that wrinkles may occur in the uneven section of the edge area where the curved surface is formed during compression. That is, the pressed surface may have an uneven width and thickness.

Accordingly, the present invention has the advantage of performing the forming process by adding curling forming between secondary bending and hemming forming, so that the material can be curled to a certain width and then compressed to have a uniform width and thickness.

Next, a food plate according to the present invention manufactured as described above will be described.

Figure 10 is a perspective view showing a food plate according to the present invention. Figure 11 is a bottom perspective view showing a food plate according to the present invention.

Referring to Figures 10 and 11, the food plate according to the present invention is manufactured through the above-described manufacturing process.

The food plate according to the present invention is made of stainless steel. The food plates have the same thickness. The food tray has a plate-shaped body 100. Receiving grooves 11 having different positions and different sizes are formed in the body 100. The receiving grooves 11 may be formed through the drawing process described above. Accordingly, receiving portions 110 in which receiving grooves 11 are formed may be formed in the body 100.

The depths of the receiving grooves 11 are the same and protrude downward. The lower surfaces of the receiving portions 110 follow the same line. Accordingly, when the receiving portions 110 are seated on the seating surface, the area due to the seating may increase beyond a certain level. Accordingly, the food plate can be stably supported on the seating surface.

And an edge portion 120 is formed around the body 100. The inner border of the edge portion 120 is positioned upward from the circumference of the body 100. Handle areas 121 protruding toward the body 100 are formed on both sides of the edge portion 120, respectively.

That is, a step portion 140 is formed between the body 100 and the edge portion 120. The step portion 140 may be formed through the primary bending molding described above.

Here, the step information of the step portion 140 can be variably adjusted when performing primary bending forming.

In addition, the level of the step of the step portion 140 may be designed to be twice the distance between the step portion 140 and the outer periphery of the receiving groove 11 that is closest among the receiving grooves 11.

Accordingly, when the receiving grooves 11 accommodate food having a certain high temperature, the heat transfer time to the edge portion due to the step level of the step portion 140 can be delayed by a certain amount of time or more. .

Here, the step portion 140 may form one or more steps. For example, the step portion may form a step-shaped step.

The step portion 140 may be perpendicular to the body 100 or may be an inclined step forming a certain obtuse angle. This step shape can be applied by changing the design during single-body bending molding.

Accordingly, a step portion 140 that can delay heat transfer between the body 100 in which the receiving grooves 11 are formed and the edge portion 120 is formed, so that the user can manually touch the edge portion 120 or the handle area 121. ), you can prevent hot heat from being transmitted as is.

In addition, the step portion 140 is formed with a plurality of emboss (not shown) for heat dissipation to form a structure that increases the contact area with air, thereby reducing the heat caused by hot food stored in the receiving grooves 11. As it is transmitted to the edge portion 120, heat can be efficiently dissipated.

Figure 12 is an enlarged perspective view showing A in Figure 11. Figure 13 is a partial perspective cross-sectional view showing a partial cross-section of a food plate according to the present invention.

Referring to Figures 12 and 13, the edge portion 120 according to the present invention has a double-overlapping structure. In the following, the configuration numbers will be specified as '122' for the flat area and '123' for the edge area.

Substantially, the edge portion 120 is formed of the above-described flat area 122 and the edge area 123, and a boundary is formed between the flat area 122 and the edge area 123.

The edge area 123 may be bent to form a certain inclination through secondary bending molding based on the boundary.

Additionally, this slanted edge area 123 can be formed into a round shape through curling molding and then formed into close contact with the bottom surface of the flat area 122 through hemming molding.

Accordingly, the edge portion 120 according to the present invention is formed in a double-overlapping shape, and the flat area 122 and the edge area 123 are in close contact with each other. Through this, foreign substances may not be introduced between the flat area 122 and the edge area 123.

Although not shown in the drawing, in the process of manufacturing the food plate of the present invention, a process such as welding may be further performed after curling forming to form a weld between the plate area and the edge area to fundamentally block the fine gap between them. there is.

Figure 14 is a diagram showing another example of forming an edge portion according to the present invention.

Referring to FIG. 14, before the secondary bending molding is performed, a stepped space 122a in the shape of a groove may be formed on the bottom of the flat area 122 according to the present invention. The space 122a may be formed through separate pressure molding.

The space 122a may form a space where the edge area 123 is seated when it is folded.

Next, the edge area 123 is formed roundly based on the boundary with the flat area 122 through curling molding, and then the rounded edge area 123 is closely adhered to the bottom of the flat area 122 through hemming molding. It can be molded to spread out. At this time, the edge area 123 may be substantially inserted into the space 122a and come into close contact with the inner surface of the space 122a. Accordingly, in the present invention, the thickness of the edge of the food plate can be reduced to a certain level or less compared to the above-described example, and the gap between the end of the edge area and the end of the flat area can be reduced to prevent foreign substances from entering the space between them. In addition, the end of the edge area can be additionally compressed through separate welding or pressure forming to fill the gap between spaces.

According to the above structure and operation, the present invention can prevent foreign substances from penetrating into the inside of the edge portion by forming the edge portion of the food plate made of metal into a round shape through a curling process and then making it adhere closely through a hemming process.

In addition, the present invention forms a handle area at a certain position on the edge of the food plate, and forms a step between the handle area and the area where the receiving grooves are formed, so that heat due to heated food stored in the receiving groove flows into the handle area. Delivery time may be delayed.

The present invention is not limited to the specific preferred embodiments described above, and various modifications can be made by anyone skilled in the art without departing from the gist of the invention as claimed in the claims. Of course, such changes are within the scope of the claims.

10: Molding object
11: Receiving groove
HA, 121: Handle area
CA: central area
OA: Outer Area
OA1: Reputation area
OA2: Edge area
100: body
110: receiving part
120: border part
122: flat area
123: Edge area
140: Stepped part

Claims (10)

A preparatory step of preparing a plate-shaped molding object;
A receiving groove forming step of forming a plurality of receiving grooves in the prepared molding object; and,
A food plate manufacturing process comprising an edge forming step of bending the edge area of the object to be formed and then folding and forming it into close contact.
According to clause 1,
In the receiving groove forming step,
A food plate manufacturing process characterized in that the bottom surfaces of the plurality of receiving grooves are formed to form a certain depth so that they follow the same line.
According to clause 1,
Before the edge forming step,
A food plate manufacturing process, characterized in that trimming the end of the edge area of the molded object.
According to clause 1,
After forming the plurality of receiving grooves,
Formed to form a step between a certain central area including the plurality of receiving grooves and an outer area other than the central area,
The outer area is configured to have an upward step compared to the central area,
Forming handle areas entering the central area at multiple locations in the outer area,
The outer area includes a flat area connected to the central area, and an edge area formed around the flat area.
According to clause 4,
The edge forming step is,
The edge area of the molding object is bent downward at a predetermined inclination with the circumference of the flat area as a boundary,
The bent edge area is rounded and formed to have a certain curvature along the bottom,
A food plate manufacturing process characterized in that the rounded edge area and the bottom surface of the molded object are folded and molded to come into close contact with each other.
According to clause 5,
A food plate manufacturing process, characterized in that further forming a bending guide having a certain curvature that is convex upward at the boundary between the plate area and the edge area.
According to clause 6,
Forming a first curvature convex upward at the upper end of the bending guide,
A food plate manufacturing process, characterized in that further forming a second concave curvature corresponding to the first curvature at the bottom of the bending guide portion.
According to clause 5,
A food plate manufacturing process, characterized in that the bottom surface of the flat area and the bottom surface of the edge area are further subjected to surface treatment to form a smooth surface.
According to clause 8,
Forming a space on the bottom of the flat area into which the edge area can be inserted,
A food plate manufacturing process characterized in that the edge area is folded and brought into close contact while being inserted into the space.
A food plate, characterized in that manufactured through the food plate manufacturing process of claims 1 to 5.