TWM620321U - Catering production equipment - Google Patents

Abstract

A catering production equipment, which mainly includes a meal department, a preparation department, a food pre-cooking department, a food storage department, a kitchenware cleaning department and a kitchenware storage department, a waste collection department and a sewage treatment department, among which Mutual connection settings. Wherein, the first conditioning part includes a fresh-keeping and refrigerating device, so that after the ordering part accepts the order from the customer, the user will pick up each ingredient from the fresh-keeping and refrigerating device to cook at least one meal; the food material The storage part is for storing pre-cooked food, and the pre-cooked food is cooked in the second conditioning part as needed; the waste collection part is for collecting garbage; the sewage treatment part is for discharging the sewage after treatment. In this way, the catering production process can be smoother, thereby maintaining the sanitation of the catering production environment and improving the service quality of the catering industry.

Description

Catering production equipment

This creation is related to a kind of catering production equipment, especially a kind of catering production equipment that makes the production process of the catering more smooth, maintains the sanitation of the catering production environment, and improves the service quality of the catering industry.

Press; due to the vigorous development of industry and commerce, modern people's work is quite busy, and because of the tight distribution of time every day, most people have no time to buy and cook by themselves. Therefore, the population of eating out is increasing rapidly, which relatively makes the large and small catering industry There are many streets and alleys. Usually, in addition to larger restaurants, we will spend more time for meals or gatherings. In relatively medium-sized or small restaurants, most of the customers demand fast or direct take-out. Therefore, the efficiency of the catering industry and the focus on hygiene are extremely important.

Take the ordinary porridge products (Guangdong porridge, seafood porridge, etc.) as an example. After the customer orders a meal, the operator needs to boil the porridge in the shortest time and get the seafood in the most convenient process. The ingredients are added to the porridge and cooked together to make a delicious porridge. Therefore, in addition to the proper preservation of food materials to prevent their corruption is very important, the proper storage and pre-cooking of staple food (white porridge), the cleaning and placement of tableware, and the disposal of waste are all links that cannot be ignored in the catering production process. And the connection of each process also involves the efficiency of catering production and the maintenance of environmental sanitation. In view of this, the applicant, after continuous research and experimentation, came up with the design of a catering production equipment to make the catering production process smoother and maintain the sanitation of the catering production environment.

The main purpose of this creation is to provide a catering production equipment to make the catering production process smoother and more efficient, thereby maintaining the sanitation of the catering production environment and improving the service quality of the catering industry.

The aforementioned food and beverage production equipment includes a meal department, a preparation department, a food pre-cooking department, a food storage department, a kitchenware cleaning department and a kitchenware storage department, a waste collection department and a sewage treatment department. In the meantime, they are connected to each other. Wherein, the conditioning part includes a fresh-keeping and refrigerating device, so that after the ordering part accepts the order from the customer, the user picks up each ingredient from the fresh-keeping and refrigerating device and cooks at least one meal; the food storage part It is used to store pre-cooked food, and the pre-cooked food is cooked in the food pre-cooking section as needed; the waste collection section is for garbage collection; the sewage treatment section is for the sewage to be discharged after treatment. In this way, the catering production process can be smoother, thereby maintaining the sanitation of the catering production environment and improving the service quality of the catering industry.

The aforementioned catering production equipment, wherein the ordering part includes at least one cabinet for setting up a cash register on the surface of the cabinet for guests to order, pay and place orders. The outside of the surface is provided with a cash register. A frame for the disposable tableware to be placed in the frame; a plurality of movable shelves and accommodating areas are respectively arranged under the cabinet body for different items and egg racks, etc., to be housed in the movable shelves respectively And containment area.

The aforementioned food and beverage production equipment, wherein the conditioning part includes a food preservation and refrigeration device, and a cooking table combined with the food preservation and refrigeration device, wherein the food preservation and refrigeration device is provided with a shelf on which the shelf An accommodating space is provided above the upper edge of the accommodating space, and the top edge of the accommodating space is provided with a holding surface for placing food; the accommodating space is equipped with condensing pipes arranged in a roundabout arrangement; to inject an appropriate amount of the accommodating space Water, through the cooling effect of the condenser tube, keeps the water in a low-temperature frozen state, so that the food can be kept fresh for a long time; the cooking table is set in front of the food fresh-keeping refrigeration device, and at least one operation is provided Platform for placing stoves for cooking.

In the aforementioned food and beverage production equipment, the food storage part is provided with a rice storage tank for storing white rice. Outlet: Put the rice container selected according to the capacity requirement under the outlet, and use gravity to make the white rice naturally slide from the funnel to the rice container along the outlet, and when the white rice pile reaches a certain height The exit is blocked, so that the white rice naturally stops sliding, so as to achieve the purpose of rationing rice.

In the aforementioned food and beverage production equipment, the waste collection part includes two symmetrical tube bodies, and a positioning frame that penetrates the two tube bodies and can slide along the two tube bodies, wherein the two tube systems are on it The edges are respectively provided with at least connecting rods for fixing under the desktop; the positioning frame is generally rectangular, and its two longitudinal sections are penetrated through the two pipe bodies so that they can slide along the two pipe bodies; To hang garbage bags on the positioning frame, when not in use, the positioning frame is concealed by sliding the positioning frame along the two pipes into the inner edge of the tabletop, and when in use, the positioning frame is pulled outwards along the two pipes Slide off the table for garbage collection.

In the aforementioned catering production equipment, the sewage treatment part is provided with a sewage discharge pipe on the floor of the catering production equipment, and an oil interception tank is arranged at the end of the sewage discharge pipe, and a slag basket, The slag baffle plate, the oil separator and the oil-water separation plate, the other end of the oil interception tank is provided with a sewage outlet; the sewage formed by cleaning the floor enters the oil interception tank through the sewage discharge pipe, and the slag basket in the oil interception tank And the slag blocking plate intercepts food residues, and the oil and water are separated by the oil separator and the oil-water separation plate, and then discharged from the sewage outlet at the other end of the oil interception tank to meet the requirements of environmental protection.

Please refer to Figure 1, which is the configuration diagram of the catering production equipment created for this creation. As shown in the figure, this creative department has an accommodating space A, and in the accommodating space A there are a little meal part 1, a preparation part 2, a food pre-cooking part 3, a food storage part 4, a tableware washing part 5 and a tableware storage part 6, a waste collection part 7 and a sewage treatment part 8, which are connected to each other to form catering equipment, so that the preparation of meals can be carried out smoothly in accordance with the scheduled process.

Please refer to Figure 2, which is a three-dimensional view of the ordering department created for this creation. As shown in the figure, the ordering section 1 of this creation at least includes a cabinet 11 for setting up a cash register 12 on the surface of the cabinet 11 for guests to order, pay and place orders. A frame 13 is provided on the outer side for the disposable tableware 14 to be placed in the frame 13; the bottom of the cabinet 11 is provided with a plurality of movable shelves 15 and a storage area 16 for different items and egg racks. 17 grades are housed in these movable floor plates 15 and storage areas 16 respectively. A storage cabinet 18 can be installed on the top of the cabinet 11 to store disposable tableware 14 according to the needs of use.

Please refer to Figures 3 and 4 at the same time, which are the three-dimensional and structural diagrams of the conditioning part of this creation. As shown in the figure, the conditioning part 2 of this creation includes a food preservation and cooling device 21, and is integrated with the food preservation and cooling device 21 The cooking table 22 of the device 21, wherein the food preservation and refrigeration device 21 is provided with a shelf 211, and an appropriate-sized accommodating space 212 is provided above the shelf 211. The top edge of the accommodating space 212 is Set an appropriate angle of inclination to form an inclined bearing surface 213; the accommodating space 212 is equipped with condensing pipes 214 arranged in a circuitous manner; the space under the supporting frame 211 is equipped with a uniform cooling structure. The structure includes at least a compressor 215 and a condenser 217 connected to the compressor 215 and provided with a plurality of radiating fins 216. The condenser 217 is connected to the condenser tube 214 in the accommodating space 212. In order to inject an appropriate amount of water into the accommodating space 212 of the shelf 211, the cooling effect of the condenser tube 214 keeps the water in a low-temperature and frozen state, so that the accommodating space 212 is like a freezer for placing food It is placed on the supporting surface 213 of the shelf 211, and the food can be kept fresh for a long time by the low-temperature frozen water in the containing space 212. The cooking station 22 is located in front of the food preservation and refrigeration device 21, and at least one work platform 221 is provided for placing the cooking stove 23.

The front of the shelf 211 is provided with a cold storage tank 218, and a mezzanine 219 is provided under the cold storage tank 218. The interlayer 219 is provided with copper pipes and PU pipes extending from the refrigeration structure to form the cold storage tank 218 Appropriate low temperature for placing different ingredients and ingredients.

Please refer to Figure 5, which is a three-dimensional view of the food pre-cooking section of this creation. As shown in the figure, the food pre-cooking section 3 of this creation is equipped with a kitchen counter 31 and a plurality of stoves 32 on the kitchen counter 31. For larger pots 33 placed in these stoves 32 for pre-cooking ingredients.

Please refer to Figure 6 and Figure 7 at the same time, which are the three-dimensional view of the food storage part and the state of use diagram of this creation. As shown in the figure, the food storage part 4 of this creation consists of a rice bucket body 41 and a shelf 42 placed under the rice bucket body 41 and separated from the rice bucket body 41 by an appropriate height. Among them, the rice bucket body 41 is provided with a rice storage tank 411 for storing white rice. The front surface of the rice storage tank 411 is provided with a window 412 for observing the stock. The constricted funnel portion 413 is provided with a tubular outlet 414 at the bottom end of the funnel portion 413, and a control valve 415 that can control the opening and closing of the outlet 414 is provided at the outlet 414; the support frame 42 can be set in a table shape or The work platform is shaped like a working platform, which can adjust the upper and lower heights, so as to adjust the height interval between the plane of the support frame 42 and the exit 414 of the rice bucket body 41.

Please refer to Figure 7. When the food storage part of this creation is taken, the height of the shelf 42 is appropriately adjusted according to the needs, and then the rice container 43 selected according to the capacity requirement is placed under the outlet 414, and the control valve is turned on After 415, the gravitational force causes the white rice 44 to naturally fall from the funnel 413 along the exit 414 to the rice container 43, and when the white rice 44 is piled to a certain height, the exit 414 is blocked, so that the white rice 44 naturally stops sliding, so as to achieve The purpose of rationing rice.

Please refer to Figure 8, which is a three-dimensional view of the kitchenware cleaning part of this creation. As shown in the figure, the kitchenware cleaning part 5 of this creation is equipped with a working platform 51, and a plurality of sinks 52 and food waste are provided on the working platform 51 The filter tank 53 is used for cleaning kitchenware and collecting food waste. The upper part can be equipped with a shelf 54 according to need for storing cleaned kitchen utensils.

Please refer to Figure 9, which is a three-dimensional view of the kitchenware storage part of this creation. As shown in the figure, the kitchenware storage part 6 of this creation is equipped with a work platform 61 on which a hanger 62 of appropriate height is provided. , For the kitchen utensils 63 to be placed on the work platform 51, or neatly arranged and hung on the rack 62, so as to be easy to take and put back at any time.

Please refer to Figure 10 and Figure 11 at the same time, which are the three-dimensional view of the waste collection part and the state of use diagram of this creation. As shown in the figure, the waste collection part 7 of this creation includes two symmetrical tube bodies 71 and a positioning frame 72 that penetrates the two tube bodies 71 and can slide along the two tube bodies 71. Among them, the two pipe bodies 71 are respectively provided with at least a first connecting rod 711 and a second connecting rod 712 on their upper edges; The tube body 71 enables it to slide along the two tube bodies 71.

As shown in Figure 11, the two pipes 71 are respectively connected to the bottom edge of the table top 73 by the first connecting rod 711 and the second connecting rod 712, so that the two pipes 71 are fixed under the table top 73 and are attached to the positioning frame 72. Hang the trash bag 74. When not in use, the positioning frame 72 is concealed by sliding the positioning frame 72 into the inner edge of the desktop 73 along the tube body 71, and does not occupy too much space; when in use, the positioning frame 72 is pulled outward to make it along the edge The pipe body 71 slides out of the table top 73 for collecting garbage in the garbage bag, making the use of the garbage bag and the disposal of garbage more convenient.

Please refer to Figure 12, which is a three-dimensional view of the sewage treatment department created for this creation. As shown in the figure, the sewage treatment section 8 of this creation has a sewage discharge ditch 81 on the floor, and an oil interception groove 82 at the end of the sewage discharge ditch 81, and a slag basket 821 is sequentially arranged in the oil interception groove 82. , Slag baffle 822, oil separator 823 and oil-water separation plate 824, the other end of the oil interception trough 82 is provided with a sewage outlet 83. In this embodiment, the aforementioned sewage discharge trench 81 is covered with a hole cover 84 with a long hole, and the oil interception groove 82 is covered with an embossed cover plate 85.

With the catering production equipment combined with the aforementioned departments, in actual operation, taking the production of porridge (seafood porridge, Guangdong porridge, etc.) as an example, it includes at least the following steps: 1. Take an appropriate amount of 100 meters from the food storage part 4, and pre-cook it into white porridge in the food pre-cooking part 3 with a pot 33. 2. Place the fresh ingredients on the holding surface 213 of the food preservation and refrigeration device 21 of the conditioning section 2. The low-temperature freezing water in the accommodating space 212 and the cold storage tank 218 can keep the food fresh for a long time. . 3. After receiving the customer's order in the ordering department 1, place the order to the operator. 4. The operator takes the kitchenware 63 from the kitchenware storage section 6, pours the pre-cooked porridge, and places the kitchenware 63 on the stove 23 of the work platform 221 of the first conditioning section 2 to start cooking. 5. During the cooking process, the operating personnel can directly take the food from the supporting surface 213 of the food preservation and refrigeration device 21 or the cold storage tank 218, which makes the operation more convenient. 6. The cooked kitchenware 63 is cleaned in the sink 52 of the working platform 51 of the kitchenware cleaning department 5, and the kitchen waste is collected by the kitchen waste filter tank 53. The cleaned kitchenware 63 can be put back into the kitchenware storage part 6. 7. For the collected garbage, kitchen waste and other wastes, the positioning frame 72 of the waste collection part 7 can be pulled outwards to slide out of the table 73 along the tube body 71 for the waste to be collected in a garbage bag. 8. The sewage generated by the entire catering production equipment (the sewage formed by cleaning the floor after closing) enters the oil interception tank 82 through the sewage discharge pipe 81, and the food residue is intercepted by the slag basket 821 and the slag baffle 822 in the oil interception tank 82 The oil and water are separated by the oil separator 823 and the oil-water separation plate 824, and then discharged from the sewage outlet 83 at the other end of the oil interceptor 82 to prevent environmental pollution and meet environmental protection requirements.

This creation streamlines the pre- and post-work of catering production, so that catering production can be more smoothly under a consistent standard operation process, thereby maintaining the sanitation of the catering production environment and improving the service quality of the catering industry. .

The foregoing embodiments are merely illustrative of the preferred implementation of this creation, rather than limiting the scope of this creation. All minor modifications and changes will still not lose the essence of this creation, nor deviate from the spirit of this creation.

To sum up, this creation combines different production and catering links to form catering production equipment. Make the catering production process smoother and more efficient, thereby maintaining the sanitation of the catering production environment and improving the service quality of the catering industry. For a practical design, it is truly a creation of novelty. I filed a patent application in accordance with the law. I pray that the Bureau will review it and grant the patent as soon as possible, which is very convenient.

1: Ordering department 11: Cabinet 12: cash register 13: Frame 14: Disposable tableware 15: Active shelf 16: containing area 17: Egg rack 18: locker 2: Conditioning Department 21: Food preservation and cooling device 211: Shelf 212: accommodating space 213: bearing surface 214: Condenser 215: Compressor 216: heat sink 217: Condenser 218: cold storage tank 219: Mezzanine 22: cooking station 221: Operating Platform 23: stove 3: Ingredients pre-cooking department 31: kitchen counter 32: stove 33: Cookware 4: Food storage department 41: Rice bucket body 411: Rice Tank 412: Windows 413: Funnel 414: exit 415: control valve 42: Shelf 43: Rice container 5: Kitchen cleaning department 51: Operating platform 52: sink 53: Food waste filter tank 6: Kitchenware storage department 61: Operating platform 62: hanger 63: Kitchenware 7: Waste Collection Department 71: tube body 711: first connecting rod 712: second connecting rod 72: positioning box 73: Desktop 74: Garbage bag 8: Sewage Treatment Department 81: Sewage Drainage Ditch 82: oil interceptor 821: slag blocking basket 822: slag baffle 823: grease trap 824: Oil-water separation plate 83: Sewage outlet 84: hole cover 85: embossed cover A: Housing space

Figure 1 is the configuration diagram of the catering production equipment created by this book. Figure 2 is a three-dimensional view of the ordering department of this creation. Figure 3 is a three-dimensional view of the conditioning department of this creation. Figure 4 is a structural diagram of the conditioning department of this creation. Figure 5 is a three-dimensional view of the food pre-cooking part of this creation. Figure 6 is a three-dimensional view of the food storage part of this creation. Figure 7 is a diagram of the state of use of the food storage section of this creation. Figure 8 is a three-dimensional view of the kitchenware cleaning department of this creation. Figure 9 is a three-dimensional view of the kitchenware storage part of this creation. Figure 10 is a three-dimensional view of the waste collection part of this creation. Figure 11 is a diagram of the state of use of the waste collection department of this creation. Figure 12 is a three-dimensional view of the sewage treatment department of this creation.

1: Ordering department

2: Conditioning Department

3: Ingredients pre-cooking department

4: Food storage department

5: Kitchen cleaning department

6: Kitchenware storage department

7: Waste Collection Department

8: Sewage Treatment Department

A: Housing space

Claims (6)

A catering production equipment is provided with an accommodating space, in the accommodating space at least a meal part, a conditioning part, a food storage part, a kitchenware storage part, a waste collection part and a sewage treatment part in sequence Departments, which are connected to each other to form catering production equipment, so that the production of meals can be carried out smoothly in accordance with the scheduled process, of which: The ordering department includes at least one cabinet for setting up a cash register on the surface of the cabinet for guests to order, pay and place orders; The conditioning part includes a food preservation and refrigeration device, and a cooking table combined with the food preservation and refrigeration device, wherein the food preservation and refrigeration device is provided with a shelf, and a container is arranged above the shelf Space, the top edge of the accommodating space is provided with a supporting surface for placing food; the accommodating space is equipped with condensing pipes arranged in a circuitous arrangement; in order to inject an appropriate amount of water into the accommodating space, by the condensation The cooling effect of the tube keeps the water at a low temperature and icy state, so that the food can be kept fresh for a long time; the cooking station is set in front of the food preservation and cooling device, and at least one working platform is provided for placing and cooking. Stoves for cooking; The food storage part is provided with a rice storage tank for storing white rice. The bottom edge is provided with a funnel that tapers from top to bottom, and a tubular outlet is provided at the bottom of the funnel; it will be based on capacity requirements. The selected rice container is placed below the outlet. Gravity causes the white rice to naturally slide from the funnel to the rice container along the outlet. When the white rice pile reaches a certain height, the outlet is blocked, making the The white rice naturally stops sliding, so as to achieve the purpose of quantitative rice supply; The kitchenware storage part is provided with a working platform, and a hanging rack of appropriate height is provided on the working platform for the kitchenware to be placed on the working platform, or neatly arranged on the hanging rack, so as to be easily accessible at any time. Put back The waste collection part includes two symmetrical tube bodies, and a positioning frame that penetrates the two tube bodies and can slide along the two tube bodies, wherein the two tube systems are respectively provided with at least connecting rods on their upper edges , For fixing under the desktop; the positioning frame is generally rectangular, and its two longitudinal sections are penetrated through the two pipe bodies, so that they can slide along the two pipe bodies; to be hung on the positioning frame Trash bags are hidden by sliding the positioning frame along the two pipes into the inner edge of the desktop when not in use, and when in use, pull the positioning frame outward to slide out of the desktop along the two pipes for garbage collection ； In the sewage treatment section, a sewage discharge ditch is buried on the floor of the accommodating space, an oil interception groove is arranged at the end of the sewage discharge ditch, and a slag basket, a slag blocking plate, and an oil separator are sequentially arranged in the oil interception groove. And the oil-water separation plate, the other end of the oil interception tank is equipped with a sewage outlet; the sewage formed by cleaning the floor enters the oil interception tank through the sewage discharge pipe, and the slag basket and the slag baffle in the oil interception tank intercept food The residue is separated from the oil and water by the oil separator and the oil-water separation plate, and then discharged from the sewage outlet at the other end of the oil interceptor to meet the requirements of environmental protection. The catering production equipment according to claim 1, wherein the lower part of the cabinet of the ordering part is provided with a plurality of movable shelves and accommodating areas for different items and egg racks, etc., respectively These movable floors and these containing areas. The catering production equipment according to claim 1, wherein a uniform cooling structure is provided under the shelf of the conditioning part, the refrigeration structure at least includes a compressor, and is connected to the compressor and is provided with a plurality of radiating fins The condenser is connected to the condenser tube in the accommodating space by the condenser. The catering production equipment according to claim 1, wherein the front surface of the rice storage tank of the food material storage part is provided with a window for observing the stock. The catering production equipment according to claim 1, wherein, between the conditioning part and the food storage part, a food pre-cooking part is further provided for pre-cooking food. The catering production equipment according to claim 1, wherein the outlet at the bottom of the food storage portion is provided with a control valve that can control the opening and closing of the outlet.

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