MXPA97000285A - A method of preparing and distributing portioned meals, preferably for use in air transport, abasket for use in the performance of the method, and a cutlery holder for use in the basket - Google Patents

Abstract

When making meals ready for air transport, soiled service and cutlery (24), when arriving in an airport, are sorted, cover-divided in baskets, for use for the next flight. The soiled service is sent into an industrial dishwasher, following which it is provided with food and packed in carts. Large amounts of storage space are saved in this manner in the individual airports, since the cycle time for storage of service and cutlery can be reduced from 26 hours to about 2 hours.

Description

A METHOD FOR PREPARING AND DISTRIBUTING MEALS IN PORTIONS, PREFERABLY FOR USE IN AIR TRANSPORTS, A BASKET FOR USE IN CARRYING OUT THIS METHOD, AND A SUPPORT FOR THE KNIFE TO BE USED IN THE BASKET DESCRIPTION The invention relates to a method for prepare and distribute divided meals, preferably for use in air transport. The invention also relates to a basket for use in carrying out the method and a support for cutlery to be used in the basket. As is known, a large part of the transport is carried out today by air. In relation to air transport, a meal is usually served, which can be made up of many different ingredients according to the line that is in charge of transportation. Generally, however, some type of food is served on the vast majority of flights. With the many daily flights are large quantities of food that have to be prepared. Therefore, it is natural to try to rationalize all the operations cycles in relation to the preparation of meals for flights. Figure 1 shows a typical sequence in food preparation in relation to flights. As seen in figure 1, a kitchen for cold dishes and a kitchen for hot dishes receive food products from external suppliers. When the food has been prepared, the meals are listed, this is served in trays, including, plates, glasses, rates, cutlery, etc. When the food is ready, it is placed in a wheelbarrow, henceforth called a cart in the description. The cart is taken to the aircraft, and after takeoff the food is served to the passengers. Before the plane lands all the service and the cutlery is collected and placed in the cart again. Then the service plates and the cutlery are moved to an industrial dish washer in which they are washed. After washing the dishes and the cutlery are placed in a warehouse, so that the whole procedure can be repeated again. As will be appreciated, a warehouse is required in each air kitchen, and this store must be large enough so that there are enough dishes and cutlery available for subsequent flights. The cutlery, plates, cups and glasses are stored in the individual air stoves in such a way that the store is divided according to each type of service for each individual airline. In addition, it is not uncommon for warehouses to be provided with a capacity to cover the necessities of plates and cutlery for approximately 26 hours, which is the cyclical type from the arrival to the departure of the service, and with so many daily flights it will be appreciated that the Air kitchens should have large warehouses for plates and cutlery. Accordingly, the object of the invention is to provide a method for preparing and distributing food rations that saves storage space. This object is achieved by means of a method of the type defined in the introductory part of claim 1, more particularly comprising the steps of: a) receiving the raw materials from the suppliers b) preparing the food in rationed units that are placed in the plates, c) place plates and cutlery in trays d) pack unit meals in carts e) transport carts to airplanes f) pack dirty dishes in carts after aircraft passengers have consumed the food g) transport the dirty dishes out of the plane, remove the plates and cutlery from the carts and transfer them to be washed in a washing machine. This method is characterized in that h) the dirty dishes and cutlery are distributed immediately after removing them from the carts in units that correspond to the requirements of ready and clean services, and i) directly passing the dirty service to the dishwasher., and then j) repeat steps a-g. When the method is carried out in this way, great savings are obtained in the storage space, since instead of a warehouse for 26 hours, storage is now sufficient for approximately 2 hours, the 2 hours is the cycle time from the arrival at the exit. In an advantageous embodiment of the method, a smaller intermediate storage is provided to complete the dishes and the cuchi1lerí-at is provided in step h. This provides the advantage that when the service has disappeared for one reason or another during transport, it is possible to supplement it with intermediate storage parts. In addition, the intermediate warehouse is also advantageous if other meals are to be served in addition to those that just arrived from the last plane. Additionally, the method is advantageous in that the dirty plates, cutlery and trays are placed in baskets that are suitable to receive at least a complete set of dirty plates, cutlery and tray. This provides an extremely well-arranged cycle of operations, since trays, plates and cutlery, when leaving the dishwasher, can be handled and enlisted very quickly.

In one embodiment, the method is also advantageous because between steps i) and j) the cutlery is packaged in bags in coating units, or because the cutlery is packed by wrapping it in a napkin and replacing it in the baskets. Additionally the method is advantageous because after wrapping the cutlery, plates, cutlery and trays are removed from the baskets and placed on the tray a napkin as well as covered cups, glasses, salt and pepper and the like, while the units who will receive the food are collected in other baskets and go to a central place that is going to be filled with food, and then the units provided with food are returned to the trays, which are then placed in the carts. This provides a very flexible organization of the work, it is noted that within a period of 2 hours from the arrival of the dirty service with the plane it is enlisted in trolleys, after washing, and is ready for the flight. Finally, the method is advantageous because the preparation and distribution of the food rations are carried out by means of several parallel dishwashers and with the stages defined in claims 1 to 5. When several parallel dishwashers are used, the work can be organized in such a way that each parallel washing machine serves for some, for example three to seven aerial lines. This is a help for the operators, because the number of different accessories of the tray that are handled is reduced. As mentioned, the invention also relates to a tray for use in the development of the method. This basket is characterized because the basket is divided into compartments that correspond precisely to the reception of the content of the service that is going to be washed from preferably one or two baskets at the most. The basket gives a clear cycle of operations for the person, since the plates, the cutlery and the trays, when they leave the washing machine are divided into units rationed with the things that must be present on the next flight. The basket is advantageously equipped with a lid that partially covers it. This is an advantage in relation to washing, since the cups used in airplanes, are light plastic cups that do not turn during the operation of the dishwasher. Finally, it is advantageous that the bottom of the basket is constructed to be transported on conveyor belts. Finally, the invention also relates to a support for the cutlery used in the basket. This support is characterized in that it is constructed as a ramp having at least two elevations, one of which ends the ramp and joins the horizontal member. This cutlery holder is extremely convenient in connection with the setup on a conveyor belt, where many baskets are to be filled and emptied, since the cutlery holder ensures the quick removal and placement of the cutlery from and into the baskets. The invention will now be explained in more detail in connection with an embodiment of the invention shown in the drawing in which: Figure 1 shows a diagram of the flow in a known manner for preparing and distributing food rations, as mentioned above. already before, Figure 2 is an explanatory example of a washing machine, with the different routines associated with it, Figure 3 is a flow diagram of a complete system for preparing and distributing food rations in accordance with the invention, 4 shows a basket for use in carrying out the invention, Figure 5 shows a support for cutlery for use in the basket of Figure 4, and Figure 6 shows how the baskets are packed in a production line. Figure 2 shows the distribution of a kitchen 3 to be used when preparing food. The kitchen is divided into three areas, of which area I is the area where the dirty dishes are received and distributed, area II is the actual dish washer, and area III is the area where the wash service is listed. In area I, the dirty service of a flight is received in trolleys (this is carts) and distributed in a special basket, which will be described in relation to figure 4. The waste is disposed of in a hole 2 near the place of distribution 1, and this buffer is used to complete and / or supplement the higher units that are now formed by the dirty service. The intermediate warehouse is arranged in such a way that it has precisely the units that will be used for the next flight. If the next flight must have another food composition, the intermediate warehouse is provided with enough cutlery for this. The intermediate warehouse also has the advantage that it is now possible to verify the amount of waste that may have formed on the last flight. This is easily done, it is only observed how the plates of the intermediate warehouse are used when preparing the new cutlery. Waste can be made by counting the intermediate store before and after use. When the dirty service has been divided into portions, it is transported with the conveyor belt 5 to the area II, where it is washed in a dishwasher. 6. After washing, which is done in a modified industrial dish washer, the service Clean arrives at area II, the baskets that reach area 8 where the clean cutlery is washed on a plastic sheet or placed on a napkin. The ready cutlery is put back in its place in the basket. , after which the basket is transported to the next area where the plates and cutlery are removed from the basket in such a way that the service to which the food will be served is placed in larger trays and transported to the kitchen to cold dishes or the kitchen for hot dishes. The waste of the service, such as cutlery, cups, cups, salt and pepper, etc., are placed on the tray, transported on a conveyor belt to point 10 where the plates and bowls full of food are placed another Once on the tray. The ready trays are packed in carts 11 and are now ready for the next trip. As it is appreciated, the transport of the plates and the cutlery is carried out in a tape provided with baskets that circulate in an endless trajectory, the baskets in no moment retire of the tape that runs in the direction of the arrows shown in the figure 3. Figure 3 shows a diagram of the process in the preparation of food portions according to the invention. It will be noted on the left of Figure 3 that the raw materials are provided by external suppliers, the raw materials are transported to the production department where the food is prepared and divided. Figure 3 shows an assembly line consisting of three flow lines. These three flow lines correspond separately to one shown in Figure 2. The three flow lines are constructed in the same way and can each typically handle three to seven different air lines. Thus, the assembly line shown in Figure 3 can typically serve up to 21 different air lines. The advantage of dividing it into several units is that the staff must be Attentive to the requirements of seven airlines regarding the placement of the trays. This minimizes possible errors, and simultaneously the smaller units have the effect on the personnel that operates the assembly line in which they constitute a team that together are responsible for the operation is carried out as quietly as possible. After the trays have been enrolled, and they have been ' packed in the carts, they are transported to the external consumers that are the different airlines. When the flight ends, the process is repeated and when it is done as describes, the service that arrives at the airport can go back out in a time interval of only 2 hours. Figure 4 shows a basket that is extremely convenient for use in the line of figure 2. The figure shows that the basket has two outer baskets 5 insertable 13 and two elongated compartments 14 for trays and compartments located in the center 16 to receive, avocados, cups and cups. Figure 4 additionally shows a lid 15 that can be placed on a part of the tray, this is a particular advantage in relation to the cups and glasses that are used in the airplane, since they are generally of a light material, such as plastic and therefore are generally susceptible to washing streams of the dishwasher. In other words, the cups and cups can be turned over during the washing process, which of course is undesirable since then another buffer should be provided at the outlet of the dish washer. The lid 15 can thus hold the cups and cups in their correct positions throughout the washing sequence. As an alternative to the lid 15, pin-shaped grasping means 20 can be placed in the basket itself, the pins being able to pivot about the pivot 21. When the light cups are placed in the basket, the pins retain the cups that then they do not wobble in the basket during washing. Figure 5 shows a support for cutlery 22 that can be used instead of the basket for cutlery 13. As seen in Figure 5, it can be constructed in the form of a ramp 25 having two elevations 23, one of which the ramp ends and joins the horizontal member 26. When the cutlery 24 is placed in the elevations 23, it will be effectively washed on all sides in a dish washer. As seen, the basket of figure 4 is designed for precisely two cutlery. This is extremely advantageous, since the basket lends itself, for example, to serve both lavish foods, for example in long flights in first class, and more modest foods in short flights, since the basket can then be used as a cover for the preparation of first class, while the basket may contain two cutlery for somewhat shorter flights where the requirements with respect to food and thus the amount of service are not so many. Finally figure 6 shows part of the air cooker according to the invention. A section is shown in a place where the cutlery is prepared, and where the plates are distributed in larger baskets 18 to be transported to a kitchen of cold dishes or in a kitchen of hot dishes to be filled with food. The rest of the contents of the basket such as glasses, cups, salt, pepper and a tablecloth in the tray. , it is transported by means of a conveyor belt 19 to a receiving station where the already full plates are placed in the tray, after which everything is placed in carts and is ready to be sent on the next flight.

Claims (2)

1. CLAIMS 1.- A method to prepare and distribute portions of food, preferably for use in air transport, which comprises the steps of: a) receiving the raw materials from the suppliers b) preparing the food in rationed units that are placed on the plates , c) place plates and cutlery on the trays d) pack the unit meals in the carts e) transport the carts to the airplanes f) pack the dirty dishes in the carts after the passengers of the plane have consumed the food ) transporting the dirty dishes out of the plane, removing the plates and cutlery from the carts and passing them to be washed in a washing machine, characterized in that h) the dirty dishes and cutlery are distributed immediately after removing them from the carts in units corresponding to to the requirements of ready and clean services, and i pass the dirty service directly to the dishwasher, and then j) repeat the steps to -g.
2. 2. A method according to claim 1, characterized in that an intermediate store is provided in step h) to complete the service of plates and cutlery. - 3. A method according to claim 1 or 2, characterized in that the dishes, cutlery and dirty trays are placed in baskets that are adapted to receive at least one complete dirty service with cutlery and tray. 4. A method according to claim 3, characterized in that the cutlery is packed between steps i) and j) in bags in units covered, or because the cutlery is packed by wrapping it in a napkin that is put back into the baskets 5. Method according to claim 4, characterized in that when removing the service plates, cutlery and trays of the baskets after packing the cutlery, is placed in the tray a napkin, cutlery, cups, glasses, salt and pepper and the like, while the units to be supplied with food are collected in other baskets and moved to a central point to be filled with food and then return the units filled with food to the trays, which are then placed in carts. 6. A method according to any of the preceding claims, characterized in that the preparation and distribution of the food portions is carried out by means of several washing machines in parallel and with the steps defined in claims 1 to 5. • A basket to be used in carrying out the method according to claims 3 to 6, characterized in that the basket is divided into compartments corresponding precisely to the reception of the contents of the dishes to be washed, preferably at most two baskets 8. A basket according to claim 7, characterized in that the basket is equipped with a lid that partially covers it. 9. A basket according to claim 7 or 8, characterized in that the bottom of the basket is constructed to be transported on conveyor belts. 10. A support for cutlery for use in a basket according to claims 7 to 9, characterized in that it is constructed in the form of a ramp that has at least two elevations, one of which ends the ramp and joins a member horizontal. BESU? FfiM When food is prepared for air transport, dirty dishes and cutlery service (24), when arriving at the airport, are distributed, divided by cutlery into baskets, to be used on the next flight. The dirty service is sent to an individual dish washer, after which it is supplied with food and packed into carts. Large amounts of storage space are saved in this way at the individual airports, since the cycle time of storage of the dishes and the cutlery can be reduced from 26 hours to about 2 hours.