WO2021147983A1

WO2021147983A1 - Container top for use in catering and use method therefor, and tableware and use method therefor

Info

Publication number: WO2021147983A1
Application number: PCT/CN2021/073237
Authority: WO
Inventors: 陈泽
Original assignee: 绍兴知中厨卫科技有限公司
Priority date: 2020-01-23
Filing date: 2021-01-22
Publication date: 2021-07-29

Abstract

Disclosed are a container top (1) for use in catering and a use method therefor, and tableware and a use method therefor, which are mainly used in the catering service industry. The tableware comprises the container top (1) for use in catering and a food residue container (2), wherein the container top (1) for use in catering is provided with a food residue inlet area (13), the food residue container (2) is internally provided with an accommodating space (24), the container top (1) for use in catering is connected to or placed on the top of the food residue container (2), and the food residue inlet area (13) in the container top (1) for use in catering is in communication with the accommodating space (24) in the food residue container (2). After food residue generated in a dining process is dropped in through the food residue inlet area (13), all of the food residue is accumulated in the food residue container (2). The use is convenient, and the table top of a dining table in the dining process is kept clean.

Description

Top utensil for catering and use method thereof, tableware and use method thereof

Technical field

The invention relates to a tableware, in particular to a top utensil for catering and a method of use thereof, tableware and a method of use thereof, which are mainly used in the catering service industry, such as in the hotel catering industry, and can also be used in family meals .

Background technique

People usually produce food residue during the meal. At present, people generally put the food residues generated during the meal directly on the table, resulting in very poor cleanliness of the table top, which greatly affects the dining atmosphere, and also increases the workload of cleaning the table; of course, some people will The food residue produced is placed in the bone dish. Although the cleanliness of the table top is improved, these food residues are completely exposed and will still affect the dining environment. Although the waiter in some restaurants will replace the bones for the diners from time to time In order to clean up the food residues placed in front of the diners, the use of the waiter to replace the bone dishes increases the workload of the waiter and increases the labor cost of the restaurant. In addition, some diners place the soup bowl in the On the bone dish, the area on the bone dish for holding food residues is greatly reduced, and the food residues are more likely to accumulate, which greatly reduces the comfort of the diners during the meal.

At present, there is no simple structure that can collect the food residues generated during the meal and shield the collected food residues, which can improve the comfort of the diners during the meal, is convenient to use, has a wide range of applications, and is convenient for promotion And applied tableware.

Summary of the invention

The purpose of the present invention is to overcome the above-mentioned shortcomings in the prior art, and to provide a simple structure and reasonable design, which can collect the food residues generated during the meal and shield the collected food residues, which can improve the diners In the dining process, it is comfortable, convenient to use, widely applicable, and convenient to promote and apply the top utensils for catering and their use methods, tableware and their use methods.

The technical solution adopted by the present invention to solve the above-mentioned problems is: the top vessel for catering includes a vessel body, and its structural feature is: the vessel body includes a food temporary storage area and a food residue entry area, the number of food temporary storage areas is at least one, and the food The number of the residue entry zone is at least one, and the food residue entry zone connects the upper space above the vessel body and the lower space below the vessel body. When in use, diners can use one set per person. The food residue entry area in the top utensils for catering is located below the diners’ mouths. During the meal, diners can put the dishes they want to eat on the food temporary storage area. , Or temporarily store the food that you have eaten one or more mouthfuls in the food temporary storage area. The food leftovers eaten by the diners during the meal can be put in in real time and/or directly spit into the food debris entry area with their mouths The food residue entry area is a channel for the diners to put in and/or directly spit into the food residue with their mouth. The food residue entry area connects the upper space above the vessel body and the lower space below the vessel body to make dining The person can put the food residues generated during the meal into the food residue entry area in real time and/or directly spit them into the food residue container located under the top utensils for the catering, that is, the food residues generated during the meal are real-time The food is collected in the food waste container located under the top utensils for catering. The food waste container covers the food waste, maintains the cleanliness of the table top during the meal, and improves the comfort of the diners during the meal. Since the food residue entry area is provided on the vessel body of the top utensils for catering, the food residue entry area is located below the diners’ mouths, and the diners can directly spit the eaten food residues down into the food residue entry area with their mouths , Diners can also throw food residues down into the food residue entry area with their hands, which is very convenient to use. It is suitable for stir-frying, hot pot, buffet, snacks and many other catering. It has a wide range of applications and is convenient for promotion and application. Food waste refers to the waste generated by the diners on the table, including but not limited to fish bones, shrimp shells, shells, egg shells, bones, vegetable residues, melon pits, leftovers, napkins, wet wipes, etc. The specific manifestations of food residues produced by diners on the table are common knowledge.

The food residue entry zone of the present invention has a through-hole structure, an opening structure, and/or a groove structure. The shape of the food residue entry area can be designed according to needs. It can be set in the top vessel for catering, such as a through-hole structure, a groove-shaped structure, or on the outer periphery of the top vessel for catering, such as an opening.状结构。 Like structure.

A partition is arranged between the food temporary storage area and the food residue entry area of the present invention. The function of the separator is to separate the food temporary storage area from the food residue entry area. When the diners put the food they want to eat on the food temporary storage area during the meal, or they have eaten one or more bites. When the dishes of the food are temporarily stored in the food temporary storage area, block the dishes on the food temporary storage area in the food temporary storage area to prevent the dishes located in the food temporary storage area from slipping into the food temporary storage area or falling into the food residue Enter the situation in the district. The height of the spacer can be set according to actual conditions, and the height of the spacer is usually between 1 mm and 40 mm. The shape of the spacer can be set according to the actual situation. The spacer is usually set along the edge of the intersection of the food residue entry area and the food temporary storage area. The spacer can be a vertical plate, like the slope of a speed bump, and several The columns are arranged in sequence and there is a gap between two adjacent columns, and so on.

The food temporary storage area of the present invention includes an area for temporarily storing vegetables and an area for temporarily storing soup. Fish, shrimp, meat and vegetables to be eaten by diners can be temporarily placed in the area for temporarily storing vegetables, and soup to be drunk by diners can be temporarily stored in the temporary storage area. Soup area.

The vessel body of the present invention is one of a dish-shaped structure, a plate-shaped structure, a bowl-shaped structure, a basin-shaped structure, a pot-shaped structure, a pot-shaped structure, a cup-shaped structure, a scoop-shaped structure, and a plate-shaped structure. The vessel body is provided with a food temporary storage area for temporary storage of food and a food residue entry area for providing a passage for food residues generated during the meal to be poured into the food residue container. The shape of the vessel body can be various, The specific shape can be designed according to the actual situation, the use is very flexible, the application is wide, and it is convenient for promotion and application.

The material of the vessel body of the present invention is one of plastic, silica gel, ceramics and metal. The material of the vessel body can be plastic, such as melamine material, polyethylene terephthalate material, etc.; it can be ceramic, such as celadon, white pottery, etc.; it can also be metal, such as stainless steel. It is very flexible to use, has a wide range of applications, and is easy to promote and apply.

When the food residue entry zone of the present invention has a through-hole structure, the shape of the through-hole structure is semicircle, fan, triangle, trapezoid, rectangle, square, rhombus, parallelogram, pentagon, hexagon, and heptagon. One of the shape of one of the yin and yang fish in the octagonal, octagonal, and Tai Chi Bagua diagrams, an oval, and an arc. When the food residue entry area is a through-hole structure, the specific shape can be designed according to actual needs. In addition to the above shapes, the food residue entry area can also be cartoon characters, animals, plants, natural scenery, and so on.

When the food residue entry zone of the present invention is an open structure, the shape of the open structure is semicircle, fan, triangle, trapezoid, rectangle, square, rhombus, parallelogram, pentagon, hexagon, heptagon, and eighth. Edge, one of the yin and yang fish in the Tai Chi Bagua picture, one of oval and arc. When the food residue entry area is an open structure, the specific shape can be designed according to actual needs. In addition to the above shapes, the food residue entry area can also be cartoon characters, animals, plants, natural scenery, and so on.

When the food residue entry zone of the present invention has a through-hole structure, the food residue entry zone is located at the bottom of the top vessel for catering and penetrates the bottom of the top vessel for catering. The specific shape of the through-hole structure can be designed according to the actual design. The structured food residue entry zone can connect the upper space above the vessel body and the lower space below the vessel body. When the food residue entry area is an open structure, the food residue entry area is on the outer periphery of the top utensils for catering and forms an opening outward, that is, an open structure. The specific shape of the open structure can be designed according to the actual design. The food residue entry area penetrates the upper space located above the vessel body and the lower space located below the vessel body.

The separator of the present invention completely separates the food temporary storage area and the food residue entry area. In this case, neither food nor residual soup in the food temporary storage area can easily enter the food residue entry area.

The separator of the present invention does not completely separate the food temporary storage area and the food residue entry area, so that there is a communication channel between the food temporary storage area and the food residue entry area. In this case, if the bottom of the food temporary storage area is If you tilt slightly to the direction of the food residue entry area, the residual soup in the food temporary storage area will automatically flow into the food residue entry area through the passage between the food temporary storage area and the food residue entry area to ensure that the food temporary storage area will not Soup is reserved; in addition, small residues located on the food temporary storage area can also be transferred into the food residue entry area through the above-mentioned passage with chopsticks, which is easy to use.

The spacer of the present invention is a strip structure, a structure in which several sheets are arranged in sequence and a gap between two adjacent sheets, a structure in which several dots are arranged in sequence and a gap between two adjacent points, or A structure in which several blocks are arranged in sequence and there is a gap between two adjacent blocks.

A tableware is characterized in that it comprises a food waste container and a top ware for catering, the top of the food waste container is an open structure, and the food waste container is provided with at least one containing space for accommodating food waste, The top container for catering is connected or placed on the top of the food waste container, and the food waste entry area in the top container for catering is connected with the containing space in the food waste container. When in use, the cutlery is placed on the dining table, and each dinner has a set of cutlery. The cutlery is located under the diners’ mouths, especially the food residue entry area in the top utensils for catering is located directly under the diners’ mouths. During the meal, the diners can put the dishes they want to eat in the food temporary storage area, or temporarily store the dishes that they have eaten one or more bites in the food temporary storage area, and the diners can eat them during the meal. The leftover food scraps can be put in and/or directly spit into the food scraps entry zone with their mouths. The food scraps entry zone is a channel for diners to put in and/or spit directly into the food scraps with their mouths. The food scraps entry zone will The upper space above the ware body and the lower space below the ware body intersect, so that the diners can put the food residues generated during the meal into the food residue entry area in real time and/or directly spit them into the dining room with their mouths. Use the food residue container under the top container, that is, the food residue generated during the meal is collected in the food residue container under the top container for catering in real time. The food residue container covers the food residue and keeps it The cleanliness of the table top during the meal improves the comfort of the diners during the meal. Since the food residue entry area is provided on the vessel body of the top utensils for catering, the food residue entry area is located below the diners’ mouths, and the diners can directly spit the eaten food residues down into the food residue entry area with their mouths , The diners can also throw the food residue down into the food residue entry area by hand, so that the food residue enters the food residue container, which is very convenient to use. It is suitable for stir-frying, hot pot, buffet, snacks and many other catering. It has a wide range of applications and is convenient for promotion and application. The number of accommodating spaces in the food waste container is at least one, such as 1, 2, 3, 4, etc. When the number of accommodating spaces is more than two, the diners can be The food residues are classified according to the garbage classification standards, and different types of food residues are put into the corresponding accommodation space, which not only increases the fun during the meal, but is also conducive to environmental protection.

The food residue container of the present invention can be covered with a garbage bag, and the food residue thrown into the food residue container from the food residue entry area all enters the garbage bag, which is convenient for the restaurant service staff to clean the tableware and the dining table after the meal, and greatly The workload of cleaning the food residue container is reduced.

The food waste container of the present invention includes a shielding member and a bottom vessel. The shielding member includes a shielding wall that encloses a wall surface of a containing space for accommodating food debris. The bottom utensils are connected or placed at the bottom of the shielding member. The shield forms the wall surface of the accommodating space, and the shield can set the accommodating space into one or divide the accommodating space into two or more. The bottom vessel is used as the bottom of the containing space to carry food residues entering the containing space, and the shielding member encloses the food residues entering the containing space and plays a role of shielding. The shield and the bottom vessel jointly form an accommodation space, and the bottom vessel can be movably connected to the bottom of the shield, or fixedly connected to the bottom of the shield, or placed at the bottom of the shield.

The shielding member of the present invention is a hollow structure, and the shape of the shielding member can be a truncated cone shape, an inverted cone shape, a cylindrical shape, a shape with a spherical crown cut off the top and bottom of a sphere, a prismatic shape, and the like.

The food residue container of the present invention can be an integrated structure or a split structure.

The bottom vessel of the present invention is built in the shielding member or placed outside at the bottom end of the shielding member. When the bottom utensils are built in the shielding piece, the shielding piece is completely covered on the bottom utensils. During the meal, the bottom utensils cannot be seen from the outside. Of course, when the bottom utensils and the shielding piece have a separate structure, the bottom utensils and the shielding The gap between the inner walls of the piece is very small, and food residues generally cannot leak from the gap between the bottom vessel and the inner wall of the shielding piece. When the bottom vessel is externally placed on the bottom end of the shielding member, the bottom end of the shielding member is located on the bottom vessel, and the bottom vessel can be seen from the outside when having a meal.

The top of the food residue container of the present invention is provided with at least one guide nozzle, which communicates with the accommodating space, and the guide nozzle cooperates with the food residue entry area in the vessel body to form a combined food residue injection port. The setting of the guide nozzle is beneficial to increase the food residue entry area for throwing into the food residue, and it is more convenient to throw the food residue into the food residue entry area.

The material of the tableware of the present invention is one of plastic, silica gel, ceramics and metal. The material of the tableware can be plastic, such as melamine material, polyethylene terephthalate material, etc.; it can be ceramic, such as celadon, white pottery, etc.; it can also be metal, such as stainless steel. It is very flexible to use, has a wide range of applications, and is easy to promote and apply.

A tableware, which is characterized in its structure: comprising a top utensil for catering and a food residue container, the top utensil for catering is provided with a food residue entry area, a storage space is provided in the food residue container, and the top utensil for catering is connected or placed in On the top of the food residue container, the food residue entry area in the top vessel for catering is communicated with the containing space in the food residue container. After the food residues generated during the meal are thrown into the food residue entry area, they are all accumulated in the food residue container. No food residues can be seen on the dining table. This keeps the table top clean during the meal and improves the diners’ The comfort during the meal.

A dish includes a dish body. The dish body is provided with a food temporary storage area. The structure is characterized in that: the dish body is also provided with a food residue entry area and a bowl-shaped structure, and the bottom of the dish body is provided with a bottom limit. Position structure; the food temporary storage area is provided with a leakage structure, and the leakage structure is a through-hole-like structure, a through-slot-like structure, a grid-like structure, and/or a grid-like structure. During the meal, diners can put soup, soup, noodles, rice, etc. in a bowl-shaped structure, which is convenient to use. The existing independent bowl for soup and rice can be omitted on the table, which is beneficial to improve the tidiness of the tabletop. It is easy to put, organize and store the tableware; there is a food residue entry area, which can collect the food residue generated during the meal in real time, which is convenient to use and can block the collected food residue, which is beneficial to improve the dining environment The cleanliness and beauty of the food; the bottom limit structure is used to prevent the dishes from moving horizontally on the food residue container, ensuring that the dishes will not slip off the food residue container during the meal; during the meal, the diners take the food Put it on the food temporary storage area, because the food temporary storage area is provided with a leakage structure, the oil and soup attached to the food flow into the containing space of the food residue container through the leakage structure under the action of gravity, thereby achieving convenient removal The function of most of the oil and soup attached to the food enables the diners to eat low-oil, less oily food, and can remove most of the spicy soup attached to the food.

The bowl-shaped structure of the present invention is located in the middle area of the dish body, or in the area close to the edge of the dish body.

The bowl-shaped structure of the present invention is a concave-shaped structure with an open top, and the depth of the bowl-shaped structure is 20-90 mm.

The outer periphery of the dish body of the present invention is provided with a ring of upwardly protruding flanging structures.

The food temporary storage area of the present invention has a concave structure, and the depth of the concave is 5-60 mm. The food temporary storage area is a concave structure, which expands the space for food storage, facilitates the storage and consumption of food during the meal, and improves the convenience of use.

The dish body of the present invention is also provided with a seasoning holding area, the seasoning holding area is divided into two or more areas, the seasoning holding area is a concave structure with an open top, and the depth of the seasoning holding area is 5-60mm. The seasoning area can contain the seasonings needed during the meal, such as vinegar, soy sauce, chili sauce, tomato sauce, sugar, salt, pepper, peanut butter, chili oil, etc. And so on, easy to use.

The dish body of the present invention is one of a dish-like structure, a dish-like structure, a basin-like structure, a scoop-like structure, and a plate-like structure.

The material of the dish body of the present invention is one of plastic, silica gel, ceramic and metal.

The flanging structure of the present invention is provided with at least one chopstick opening, the opening width of the chopstick opening is 10-30mm, and the depth of the chopstick opening is 5-30mm. The diners’ chopsticks can be placed on the mouth of the chopstick stand, and the chopsticks can only be placed on the mouth of the chopstick stand, that is, the tail of the chopsticks is placed on the mouth of the chopstick stand, and the head of the chopsticks is placed on the dish body to make the whole pair of chopsticks tilt The chopsticks can also be placed on the dish body; the chopsticks can also be placed on the two chopstick openings, that is, the head and the tail of the chopsticks are placed on the chopstick opening respectively, so that the whole pair of chopsticks are placed on the dish body horizontally or nearly horizontally; The design of the chopstick holder is very convenient whether it is restaurant staff when placing tableware or when diners use chopsticks, and it can ensure that the chopsticks are clean and tidy, eliminating the need for existing independent chopstick holders, and reducing The workload of restaurant staff organizing, placing, tidying up, and washing dishes.

Preferably, the shape of the dish body of the present invention is a circle, an oval, a semicircle, a sector, a triangle, a trapezoid, a rectangle, a square, a rhombus, a parallelogram, a pentagon, a hexagon, a heptagon, and an octagon. A kind of form.

A tableware, which is characterized in that it comprises a food residue container and a dish. The food residue container is provided with an accommodating space, the dish is located on the top of the food residue container, and the bottom limit structure and the food residue container in the dish In cooperation, the food residue entry area in the dish is connected to the accommodation space in the food residue container; the leakage structure in the dish body is located directly above the accommodation space of the food residue container, and the leakage structure in the dish is It communicates with the accommodating space in the food waste container.

The food residue container of the present invention has an integrated structure. The food residue container can collect and shield the food residue, improve the aesthetics of the dining environment, bring a more comfortable dining experience to diners, and facilitate the placement, organization, cleaning and storage of tableware, which is convenient for restaurant staff The food scraps that the diners put in the food scraps container are poured out, and the bottom bowl is easy to stack and organize, which greatly reduces the workload of the restaurant staff when collecting food scraps.

A method of using tableware, which is characterized in that the tableware is placed on the dining table when used, and each dinner has a set of tableware, and the soup, soup, noodles, or rice are placed in a bowl-shaped structure, and the tableware is located at the mouth of the dinner Below, the food residue entry area is located directly below the diners’ mouths. During the meal, the diners put the dishes they want to eat on the food temporary storage area, and the oil and water attached to the surface of the dishes drips along the leaking structure. Into the accommodating space of the food residue container, the diners put in the food residue leftover during the meal in real time and/or directly spit the food residue into the food residue entry area with their mouth, so that the food residue enters the accommodating space of the food residue container .

Compared with the prior art, the invention has the following advantages and effects: the structure is simple, the design is reasonable, and the conception is clever. It can collect the food residues generated during the meal in real time, and the collected food residues are blocked. No food residues can be seen on the dining table, which improves the comfort of the diners during the meal and improves the dining environment. The food residue entry area is located on the top utensils for catering, that is, the food residue entry area is directly upward. Diners can easily throw the food residue generated during the meal into the food residue entry area by hand or mouth, making food residues Entering the food waste container, it can be seen that the process of collecting food waste is very easy to operate. There is a food temporary storage area on the vessel body, which can temporarily store the dishes to be eaten without adding additional bone dishes, dishes or even soup bowls. It is convenient to use, has a wide range of applications, and is convenient for promotion and application.

The dish body is provided with a bowl-shaped structure, which can contain soup, soup, noodles, rice, etc. in the bowl-shaped structure, which is convenient to use, brings a more comfortable dining experience to diners, and facilitates the placement, arrangement, and arrangement of tableware. Cleaning and storage reduces the workload of restaurant staff.

The food temporary storage area is equipped with a liquid leakage structure. The diners put food on the food temporary storage area during the meal. The oil and spicy soup attached to the food flow to the leakage structure under the action of its own gravity, and then pass through the leakage. The structure flows into the accommodating space of the food residue container, thereby achieving the function of removing most of the oil and soup attached to the food, so that the diners can eat low-oil, low-oil food, and can remove large amounts attached to the food. Part of the spicy soup is very convenient to use.

The dish body is provided with a food residue entry area, which can collect the food residue generated during the meal in real time, is convenient to use, and can block the collected food residue, which is beneficial to improve the cleanliness and aesthetics of the dining environment.

The dish is located on the top of the food residue container. The bottom limit structure in the dish matches the food residue container. The bottom limit structure can prevent the dish from horizontally shifting on the food residue container to ensure the dish during the meal. Will not slip off the food waste container.

There is a seasoning storage area on the dish body. The seasoning storage area can contain the seasonings needed during the meal. It is convenient to use, one serving for one seasoning, hygienic and clean, and brings more comfort to the diners. The dining experience. The flange structure is equipped with a chopstick holder, which is used to hold chopsticks, which is convenient for the placement of chopsticks, and brings a more comfortable dining experience to diners, saves the existing independent chopstick holders, and reduces the work of the restaurant. The workload of personnel sorting, placing, and tidying up tableware.

Description of the drawings

In order to explain the technical solutions in the embodiments of the present invention more clearly, the following will briefly introduce the drawings that need to be used in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative work, other drawings can be obtained from these drawings.

FIG. 1 is a schematic diagram of the front structure of the tableware in Example 1. FIG.

2 is a schematic diagram of the three-dimensional structure of the tableware in Example 1. FIG.

FIG. 3 is a schematic diagram of the exploded structure of the tableware in Embodiment 1. FIG.

Fig. 4 is a schematic view of the front structure of the top vessel for catering in Example 1.

5 is a schematic diagram of the three-dimensional structure of the top ware for catering in Example 1. FIG.

6 is a schematic diagram of the three-dimensional structure of the shielding member of the food waste container in Embodiment 1. FIG.

FIG. 7 is a schematic diagram of the three-dimensional structure of the tableware in Example 2. FIG.

FIG. 8 is a schematic diagram of the exploded structure of the tableware in Embodiment 2. FIG.

FIG. 9 is a schematic diagram of the three-dimensional structure of the tableware in Example 3. FIG.

FIG. 10 is a schematic diagram of the three-dimensional structure of the top utensil for catering in Example 3. FIG.

11 is a schematic diagram of the three-dimensional structure of the tableware in Example 4. FIG.

FIG. 12 is a schematic diagram of the exploded structure of the tableware in Embodiment 4. FIG.

Fig. 13 is a schematic view of the front structure of the top ware for catering in Example 4.

14 is a schematic diagram of the three-dimensional structure of the tableware in Embodiment 5.

15 is a schematic diagram of the three-dimensional structure of the tableware in Example 6.

Fig. 16 is a schematic diagram of the front view of the top ware for catering in Example 6.

FIG. 17 is a schematic diagram of the three-dimensional structure of the top utensil for catering in Example 6. FIG.

18 is a schematic diagram of the three-dimensional structure of the tableware in Example 7.

19 is a schematic diagram of the three-dimensional structure of the tableware in Example 8.

20 is a schematic diagram of the exploded structure of the tableware in Example 8.

Fig. 21 is a schematic diagram of the front view of the top ware for catering in Example 8.

Fig. 22 is a schematic bottom view of the top ware for catering in Example 8.

FIG. 23 is a schematic diagram of the front structure of the tableware in Example 9. FIG.

24 is a schematic diagram of the front structure of the food waste container in Embodiment 9.

FIG. 25 is a schematic top view of the structure of the tableware in Embodiment 10. FIG.

Fig. 26 is a schematic cross-sectional view of the A-A plane in Fig. 25;

Fig. 27 is a schematic top view of the structure of the tableware in Example 11.

28 is a schematic diagram of the front view of the tableware in Embodiment 12.

FIG. 29 is a schematic diagram of the top view structure of the tableware in Embodiment 12. FIG.

30 is a schematic diagram of the three-dimensional structure of the tableware in Embodiment 12.

31 is a schematic diagram of the split structure of the tableware in Embodiment 12.

32 is a schematic diagram of the top view structure of the tableware in Embodiment 13.

FIG. 33 is a schematic diagram of the three-dimensional structure of the tableware in Embodiment 14. FIG.

FIG. 34 is a schematic diagram of the three-dimensional structure of the tableware in Embodiment 15. FIG.

35 is a schematic diagram of a top view of the structure of the tableware in the 16th embodiment.

36 is a schematic diagram of the three-dimensional structure of the tableware in Embodiment 17.

In the picture: top container 1 for catering; food residue container 2; dish A; dish body A1; container body 11; upper space 111; lower space 112; food temporary storage area 12; food residue entry area 13; through holes Shaped structure 131; Open structure 132; Separator 14; Bottom limiting structure 19; Flanging structure 20; Seasoning storage area 15; No. 1 seasoning storage area 151; No. 2 seasoning storage area 152; Bowl Structure 16; liquid leakage structure 17; chopstick opening 18; blocking member 21; blocking wall 211; bottom vessel 22; open structure; accommodating space 24; guide nozzle 25; ；Accommodating cavity partition 32.

Detailed ways

The present invention will be further described in detail with reference to the accompanying drawings and embodiments. The following embodiments are for explaining the present invention and the present invention is not limited to the following embodiments.

Example 1.

1 to 6, the tableware in this embodiment includes a top vessel 1 for catering and a food waste container 2.

The top vessel 1 for catering includes a vessel body 11, which includes a food temporary storage area 12 and a food residue entry area 13. The number of the food temporary storage area 12 is one, the number of the food residue entry area 13 is one, and the food residue entry area 13 connects the upper space 111 located above the vessel main body 11 and the lower space 112 located below the vessel main body 11. The number of food temporary storage areas 12 in the present invention can be set according to actual needs, such as 1, 2, 3, etc., and the number of food residue entering areas 13 in the present invention can also be set according to actual needs, for example, it can be set It is 1, 2, 3, etc.

The top of the food waste container 2 is an open structure. The food waste container 2 is provided with a accommodating space 24 for accommodating food waste. The top container 1 for catering is placed on the top of the food waste container 2, and the top container for catering is placed on top of the food waste container 2. The food waste entry area 13 in 1 is connected to the accommodation space 24 in the food waste container 2. The number of accommodating spaces 24 in the food waste container 2 in the present invention can be set according to actual needs, for example, it can be set to 1, 2, 3, etc.; in the present invention, the top container 1 for catering can also be connected to the food waste container 2 at the top.

The food waste container 2 includes a shielding member 21 and a bottom vessel 22. The shielding member 21 includes a shielding wall 211. The shielding wall 211 encloses a wall surface of the accommodating space 24 for accommodating food scraps. The bottom vessel 22 is placed at the bottom of the shielding member 21, And the bottom vessel 22 is externally placed at the bottom end of the shield 21. The bottom vessel 22 in the present invention can also be built into the shield 21, and the bottom vessel 22 can also be connected to the bottom of the shield 21.

The food residue inlet area 13 is a through-hole structure 131, and the shape of the food residue inlet area 13 is semicircular. The food residue inlet area 13 is located at the bottom of the top container 1 for catering and penetrates the bottom of the top container 1 for catering. The food residue entry area 13 in the present invention can also be an open structure 132 or a trough structure; when the food residue entry area 13 is an open structure 132, the food residue entry area 13 is located on the outer periphery of the top vessel 1 for catering, and An opening is formed outward.

A partition 14 is provided between the food temporary storage area 12 and the food residue entry area 13. The partition 14 completely separates the food temporary storage area 12 and the food residue entry area 13, and the partition 14 has a strip structure. The partition 14 in the present invention may not completely separate the food temporary storage area 12 and the food residue entry area 13, so that there is a communicating channel between the food temporary storage area 12 and the food residue entry area 13; the partition 14 may also It is a structure in which several sheets are arranged in sequence with a gap between two adjacent sheets, a structure in which several dots are arranged in sequence and there is a gap between two adjacent points, or a structure in which several blocks are arranged in sequence and adjacent to each other A structure with gaps between two blocks.

The vessel body 11 may be one of a dish-shaped structure, a plate-shaped structure, a bowl-shaped structure, a basin-shaped structure, a pot-shaped structure, a pot-shaped structure, a cup-shaped structure, a scoop-shaped structure, and a plate-shaped structure. The material of the vessel body 11 can be one of plastic, silica gel, ceramic and metal. The food residue entry area 13 may include an area for temporarily storing vegetables and an area for temporarily storing soup.

In the present invention, when the food residue entry area 13 is a through-hole-like structure 131, the shape of the through-hole-like structure 131 can be a semicircle, a sector, a triangle, a trapezoid, a rectangle, a square, a rhombus, a parallelogram, a pentagon, or a hexagon. One of the shape, heptagon, octagon, and yin and yang fish in the yin and yang fish in Tai Chi and Eight Diagrams, one of oval and arc; when the food residue entry area 13 is an open structure 132, the open structure 132 is The shape can be semicircle, fan, triangle, trapezoid, rectangle, square, rhombus, parallelogram, pentagon, hexagon, heptagon, octagon, and the shape of one of the yin and yang fish in the Tai Chi Bagua picture One of ellipse and arc.

When in use, the cutlery is placed on the dining table, and each dinner has a set of cutlery. The cutlery is located below the diners’ mouths. The food residue entry area 13 in the top utensils 1 for catering is located directly below the diners’ mouths. During the meal, place the dishes you want to eat on the food temporary storage area 12, and/or temporarily store the food you have eaten one or more bites in the food temporary storage area 12, and the diners will eat them during the meal. The leftover food scraps are put in in real time and/or directly spit into the food scraps entry zone 13 with their mouths. The food scraps entry zone 13 is a channel for diners to put in and/or spit directly into the food scraps with their mouths. The food scraps enter zone 13 Connect the upper space 111 located above the vessel body 11 and the lower space 112 located below the vessel body 11, so that the diners will pass the food residue entry area 13 into and/or use their mouths in real time. Spit directly into the food waste container 2 located below the top container 1 for catering.

Example 2.

Referring to FIGS. 7 to 8, the bottom vessel 22 of the tableware in this embodiment is built in the shielding member 21, and other structures are the same as or similar to those in Embodiment 1, and will not be repeated here.

Example 3.

Referring to Figures 9 to 10, the food residue entry area 13 of the tableware in this embodiment is an open structure 132, and the partition 14 does not completely separate the food temporary storage area 12 from the food residue entry area 13, so that the food temporary storage area 12 There is a communication channel between the food residue entering area 13 and the channel is located at both ends of the partition 14. The other structures in this embodiment are the same or similar to those in Embodiment 1, and will not be repeated here.

Example 4.

Referring to FIGS. 11 to 13, the tableware in this embodiment includes a top vessel 1 for catering and a food waste container 2.

The top container for catering 1 includes a container body 11, which includes a food temporary storage area 12 and a food residue entry area 13. The number of food temporary storage area 12 is one, and the number of food residue entry area 13 is 3. The entry area 13 connects the upper space 111 located above the vessel body 11 and the lower space 112 located below the vessel body 11.

The top of the food waste container 2 is an open structure. The food waste container 2 is provided with a accommodating space 24 for accommodating food waste. The top container 1 for catering is placed on the top of the food waste container 2, and the top container for catering is placed on top of the food waste container 2. The food waste entry area 13 in 1 is connected to the accommodation space 24 in the food waste container 2. The top container 1 for catering in the present invention can also be movably connected or fixedly connected to the top of the food waste container 2.

The food waste container 2 includes a shielding member 21 and a bottom vessel 22. The shielding member 21 includes a shielding wall 211. The shielding wall 211 encloses a wall surface of the accommodating space 24 for accommodating food scraps. The bottom vessel 22 is placed at the bottom of the shielding member 21, The bottom vessel 22 is externally placed at the bottom end of the shield 21. The bottom vessel 22 in the present invention can also be movably or fixedly connected to the bottom of the shield 21, and the bottom vessel 22 can also be built in the shield 21.

Three guide nozzles 25 are provided on the top of the food waste container 2, the guide nozzle 25 communicates with the containing space 24, and the guide nozzle 25 cooperates with the food waste inlet area 13 in the vessel body 11 to form a food waste injection combination port 26. In the present invention, the number of guide nozzles 25 on the top of the food waste container 2 can be set according to actual conditions, such as 1, 2, 3, 4, etc. The number of guide nozzles 25 and the food waste in the vessel body 11 The number of entry zones 13 is equal.

The food residue entering area 13 is an open structure 132. The food residue entry area 13 in the present invention may also be a through-hole structure 131 or a groove structure.

A partition 14 is provided between the food temporary storage area 12 and the food residue entry area 13.

When the food residue inlet area 13 is an open structure 132, the food residue inlet area 13 is located on the outer periphery of the top vessel 1 for catering and forms an opening outward. When the food residue entry area 13 in the present invention is a through-hole structure 131, the food residue entry area 13 is located at the bottom of the top ware for catering 1 and penetrates the bottom of the top ware 1 for catering.

The partition 14 has an arc-shaped structure. The partition 14 does not completely separate the food temporary storage area 12 and the food residue entry area 13 so that there is a communicating channel between the food temporary storage area 12 and the food residue entry area 13. The channel is located The two ends of the spacer 14. The separator 14 can also completely separate the food temporary storage area 12 and the food residue entry area 13. The separator 14 can have a strip structure, a structure in which several sheets are arranged in sequence and there is a gap between two adjacent sheets, A structure in which several dots are arranged in sequence with a gap between two adjacent dots, or a structure in which several blocks are arranged in sequence with a gap between two adjacent blocks.

Example 5.

Referring to Fig. 14, in this embodiment, the number of food residue entry areas 13 on the top ware for catering 1 of tableware in this embodiment is one, and the number of guide nozzles 25 on the top of the food residue container 2 is also one; the top ware 1 for catering It is fixedly connected to the top of the food waste container 2. The other structures in this embodiment are the same or similar to those in Embodiment 4, and will not be repeated here.

Example 6.

Referring to FIGS. 15 to 17, the tableware in this embodiment includes a top container 1 for catering and a food waste container 2.

The top vessel 1 for catering includes a vessel body 11, which includes a food temporary storage area 12 and a food residue entry area 13. The number of the food temporary storage area 12 is one, the number of the food residue entry area 13 is one, and the food residue entry area 13 connects the upper space 111 located above the vessel main body 11 and the lower space 112 located below the vessel main body 11.

The food waste container 2 includes a shielding member 21 and a bottom vessel 22. The shielding member 21 includes a shielding wall 211. The shielding wall 211 encloses a wall surface of the accommodating space 24 for accommodating food scraps. The bottom vessel 22 is placed at the bottom of the shielding member 21, The bottom vessel 22 is externally placed at the bottom end of the shield 21. The shape of the shielding member 21 is a shape obtained by cutting off a spherical crown at the top and bottom of the sphere. The bottom vessel 22 in the present invention can also be movably connected or fixedly connected to the bottom of the shielding member 21, and the bottom vessel 22 can also be built in the shielding member 21.

The food residue entry area 13 is a through-hole structure 131. The specific shape of the food residue entry area 13 is the shape of one of the yin and yang fish in the Tai Chi Bagua picture, and is located at the bottom of the top vessel 1 for catering.

A partition 14 is arranged between the food temporary storage area 12 and the food residue entry area 13, and the partition 14 is a strip-shaped vertical plate structure. The partition 14 can completely separate the food temporary storage area 12 and the food residue entry area 13, or it may not completely separate the food temporary storage area 12 and the food residue entry area 13 so that the food temporary storage area 12 and the food residue entry area can be completely separated. There are communicating channels between 13. The spacer 14 in the present invention may also be a ramp structure of a speed bump.

The vessel body 11 in the present invention can be one of a dish-like structure, a disc-like structure, a bowl-like structure, a basin-like structure, a pot-like structure, a pot-like structure, a cup-like structure, a scoop-like structure, a plate-like structure, etc. . The material of the vessel body 11 may be one of plastic, silica gel, ceramic, metal and other materials. The food residue entry area 13 may be provided with an area for temporarily storing vegetables and an area for temporarily storing soup.

Example 7.

Referring to Fig. 18, the bottom vessel 22 in this embodiment is movably connected or fixedly connected to the bottom of the shielding member 21, and the isolating member 14 is a slope-like structure of the speed bump. Other structures are the same as or similar to those in Embodiment 6, and will not be repeated here.

Example 8.

Referring to Figs. 19-22, the tableware in this embodiment includes a top vessel 1 for catering and a food waste container 2.

The top vessel 1 for catering includes a vessel body 11, which includes a food temporary storage area 12 and a food residue entry area 13. The number of food temporary storage areas 12 is 3, and the number of food residue entry areas 13 is one. The entry area 13 connects the upper space 111 located above the vessel body 11 and the lower space 112 located below the vessel body 11.

The top of the food waste container 2 is an open structure, and the food waste container 2 is provided with an accommodating space 24 for accommodating food waste. The top vessel 1 for catering is movably connected or placed on the top of the food waste container 2 , The movable connection method can be a snap connection. When the snap is opened, the top container 1 for catering can be removed from the food residue container 2. The movable connection method can also be a card slot connection, etc., when the catering is pulled hard After using the top container 1, the locking force of the slot can be released, so that the top container 1 for catering can be removed from the food waste container 2. When the top container for catering 1 is placed on the top of the food waste container 2, that is, when the top container for catering 1 and the food waste container 2 are not connected, it can be installed on the top of the food waste container 2. A positioning mechanism for horizontally positioning the top ware 1 for catering, thereby realizing the positioning of the top ware 1 for catering in the horizontal direction, preventing the top ware 1 for catering from sliding in the food residue container 2 and acting on the top ware 1 for catering After a vertical upward force, the top ware for catering 1 can move vertically upwards freely. For example, the top ware for catering 1 can be lifted up by holding the top ware for catering 1 by hand, and the top ware for catering can be lifted up vertically. The food waste entry area 13 in 1 is connected to the accommodation space 24 in the food waste container 2.

The food waste container 2 is an integrated structure. The food waste container 2 includes a shield 21 and a bottom vessel 22. The shield 21 includes a shield wall 211. The vessel 22 is fixed at the bottom of the shield 21.

The food residue inlet area 13 is a through-hole structure 131, and the food residue inlet area 13 is located at the bottom of the top vessel 1 for catering and penetrates the bottom of the top vessel 1 for catering. A partition 14 is provided between the food temporary storage area 12 and the food residue entry area 13, and the partition 14 completely separates the food temporary storage area 12 and the food residue entry area 13. Two adjacent food temporary storage areas 12 are also separated by an isolation structure, so that the food temporary storage areas 12 are independent, and the two adjacent food temporary storage areas 12 do not interfere with each other.

The vessel body 11 may be one of a dish-shaped structure, a plate-shaped structure, a bowl-shaped structure, a basin-shaped structure, a pot-shaped structure, a pot-shaped structure, a cup-shaped structure, a scoop-shaped structure, a plate-shaped structure, and the like. The material of the vessel body 11 may be one of plastic, silica gel, ceramic, metal and other materials.

The tableware in this embodiment is provided with three temporary food storage areas 12, which are especially suitable for children under 6 years old. Different food temporary storage areas 12 can store different foods, such as rice, vegetables, and meat. In 3 temporary food storage areas 12, children are allowed to eat by themselves. When food residues are generated during the meal, the children are allowed to spit or throw the generated food residues into the food residue area 13, and the food residues are collected in the food residues. The accommodating space 24 of the accommodator 2 is beneficial to increase the fun of eating, so that children like to eat, and can cultivate good eating habits for children from an early age. If the shape of the food residue entering area 13 is made into a cartoon shape that children like, the children's willingness to eat will be even more aroused.

Example 9.

Referring to Figures 23 to 24, the number of food residue entry areas 13 in the top ware for catering 1 of tableware in this embodiment is two, and the two food residue entry areas 13 are separated by the entry area partition 31. The number of accommodating spaces 24 for accommodating food residues in the dregs container 2 is also two. The two accommodating spaces 24 pass through the accommodating cavity partition 32. One food dregs entry area 13 corresponds to one accommodating space 24, which can be used for dining. The food residues produced in the process are classified as garbage. For example, paper towels can be thrown into one food residue entry zone 13 and other food residues can be thrown into another food residue entry zone 13. The other structures in this embodiment are the same or similar to those in Embodiment 6, and will not be repeated here.

Example 10.

Referring to Figures 25 to 26, the tableware in this embodiment includes a top ware 1 for catering and a food residue container 2. The top ware 1 for catering is provided with a food residue entry area 13, which has a semicircular structure. An accommodating space 24 is provided in the food waste container 2, and the top container 1 for catering is connected to or placed on the top of the food waste container 2, and the food waste entering area 13 in the top container 1 for catering and the food waste container 2 The accommodating space 24 communicates with each other.

Example 11.

Referring to Fig. 27, the shape of the food residue entry area 13 in this embodiment is a structure with a square opening cut off on the circumference, and other structures are the same or similar to those in Embodiment 10, and will not be repeated here.

Example 12.

Referring to Figures 28 to 31, the tableware in this embodiment includes a food waste container 2 and a dish A. The food waste container 2 is provided with an accommodating space 24, and the accommodating space 24 is used to hold the diners in real time during the meal. Food scraps produced.

The dish A in this embodiment includes a dish body A1. The dish body A1 is provided with a food temporary storage area 12, a bowl-shaped structure 16, a food residue entry area 13, a seasoning storage area 15, and a food temporary storage area 12 It is used to store food during the meal, and the food residue generated during the meal is thrown into the accommodating space 24 of the food residue container 2 through the food residue entry area 13 in real time.

There are two food residue entry areas 13 in this embodiment, one food temporary storage area 12; one food temporary storage area 12, one food residue entry area 13, seasoning storage area 15, and another food residue entry area 13. Arranged in a ring shape, the bowl-shaped structure 16 is located in the center of the ring shape, that is, the bowl-shaped structure 16 is located in the middle area of the dish body A1. The bowl-shaped structure 16 is used for holding soup, soup, rice, etc., and is convenient to use. The bowl-shaped structure 16 in this embodiment may also be located at the edge area of the dish body A1. The bowl-shaped structure 16 is a concave structure with an open top. The depth of the bowl-shaped structure 16 is usually 20-90 mm. The bowl-shaped structure 16 is integrated in the tableware of this embodiment, which enlarges the applicable surface.

The seasoning storage area 15 in this embodiment is divided into two areas, namely, the first seasoning storage area 151 and the second seasoning storage area 152. The seasoning storage area 15 can hold diners’ places. The required seasonings.

The food temporary storage area 12 in this embodiment is provided with a liquid leakage structure 17 which is a through-hole-like structure, and a plurality of through-holes are distributed on the food temporary storage area 12, and the through-holes in the through-hole-like structure For circular holes, other shapes of holes can also be used as through-hole structures in the present invention, such as waist-shaped holes, triangular holes, diamond-shaped holes, square holes, pentagonal holes, hexagonal holes, etc.; the present invention The leakage structure 17 of other structures may also be used. For example, the leakage structure 17 may also adopt a trough-like structure, a grid-like structure, and/or a grid-like structure. In this embodiment, the liquid leakage structure 17 is provided on all the food temporary storage areas 12. In the present invention, the liquid leakage structure 17 can also be provided on the food temporary storage area 12 of about half of the area, or it can be used in any area of the food temporary storage area. A liquid leakage structure 17 is provided on the storage area 12. During the meal, the diners put the food to be eaten on the food temporary storage area 12. Since the food temporary storage area 12 is provided with a liquid leakage structure 17, the oil and soup attached to the food pass through the liquid leakage structure 17 under the action of gravity. It flows into the accommodating space 24 of the food waste container 2, thereby removing most of the oil and soup attached to the food, so that the diners can eat low-oil, low-oil, and low-spicy food.

The food waste container 2 in this embodiment has an open structure, the dish A is located on the top of the food waste container 2, and the food waste inlet area 13 in the dish A is connected to the containing space 24 in the food waste container 2 In general, the food waste entry area 13 in the dish body A1 is usually located directly above the accommodating space 24 of the food waste container 2. In this embodiment, the bottom of the dish body A1 is provided with a bottom limit structure 19, the bottom limit structure 19 cooperates with the food residue container 2, and the bottom limit structure 19 is used to position the dish A to prevent the dishes. The dish A moves horizontally on the food waste container 2 to ensure that the dish A will not slip off the food waste container 2 during the meal. Normally, when dish A is placed on top of the food waste container 2, the outer wall of the bottom limiting structure 19 in dish A and the inner wall of the food waste container 2 can be in clearance fit to prevent dish A from moving; when When the dish A is placed on the top of the food residue container 2, the outer wall of the bottom limiting structure 19 in the dish A can also be stuck on the inner wall of the food residue container 2 to prevent the dish A from moving.

In this embodiment, the outer periphery of the dish body A1 is usually provided with a ring of upwardly protruding flanging structures 20. The shape of the dish body A1 can be selected according to actual conditions, for example, it can be one of a dish-like structure, a disc-like structure, a basin-like structure, a scoop-like structure, and a plate-like structure. The material of the dish body A1 can be selected according to the actual situation, for example, it can be one of plastic, silica gel, ceramic and metal.

The method of using the tableware in this embodiment is as follows: when in use, the tableware is placed on the dining table, and each diner has a set of tableware, and the soup, soup, noodles, or rice, etc. are placed in the bowl-shaped structure 16, and the tableware is located on the dinner. Below the mouth, the food residue entry area 13 is located directly below the diners’ mouths. During the meal, the diners put the food clips they want to eat on the food temporary storage area 12, and the oil and water attached to the surface of the vegetables follow along. The liquid leakage structure 17 drips into the accommodating space 24 of the food waste container 2, and the diners put in the food waste leftover during the meal in real time and/or spit it directly into the food waste entry area 13 with their mouth, so that the food waste enters In the accommodating space 24 of the food waste container 2.

Example 13.

Referring to FIG. 32, the difference between the tableware in this embodiment and the tableware in Embodiment 1 is: the food temporary storage area 12 in this embodiment is a concave structure, and the food temporary storage area 12 is provided with a drain The liquid structure 17 and the liquid leakage structure 17 are arc-shaped trough-like structures. When food is placed on the food temporary storage area 12, the oil and soup attached to the food will flow into the food residue through the liquid leakage structure 17 under the action of gravity. The accommodating space 24 of the container 2 is beneficial for diners to eat light and less oily food, which is beneficial to health. Other structures are the same as or similar to those of the tableware in Embodiment 12, and the description will not be repeated.

Example 14.

Referring to Fig. 33, the difference between the tableware in this embodiment and the tableware in embodiment 1 is that there is one food residue entry area 13 in this embodiment, and two temporary food storage areas 12, in which one The food temporary storage area 12 is provided with a liquid leakage structure 17, which is a waist-shaped hole. When food is placed on the food temporary storage area 12, the oil and soup attached to the food will pass through the leakage under the action of gravity. The structure 17 flows into the accommodating space 24 of the food waste container 2, and the diners can eat light and less oily food. Other structures are the same as or similar to those of the tableware in Embodiment 12, and the description will not be repeated.

Example 15.

Referring to FIG. 34, the difference between the tableware in this embodiment and the tableware in embodiment 1 is that: in this embodiment, there is one food residue entry area 13, and there are two temporary food storage areas 12, and two food The temporary storage area 12 is a concave structure. The two food temporary storage areas 12 are provided with a liquid leakage structure 17, and the leakage structure 17 is a waist-shaped hole structure. When the food is placed on the food temporary storage area 12, it is attached The oil and soup on the food will flow into the accommodating space 24 of the food waste container 2 through the leakage structure 17 under the action of gravity. Other structures are the same as or similar to those of the tableware in Embodiment 12, and the description will not be repeated.

Example 16.

Referring to Fig. 35, the difference between the tableware in this embodiment and the tableware in embodiment 1 is that: in this embodiment, there is one food residue entry area 13 and there are two temporary food storage areas 12, in which one The food temporary storage area 12 is provided with a leakage structure 17, which is a circular hole. When food is placed on the food temporary storage area 12, the oil and soup attached to the food will pass through the leakage structure under the action of gravity. 17 flows into the accommodating space 24 of the food waste container 2, which is beneficial for the diners to eat food with less oil. Other structures are the same as or similar to those of the tableware in Embodiment 12, and the description will not be repeated.

Example 17.

Referring to FIG. 36, the difference between the tableware in this embodiment and the tableware in embodiment 13 is that: the flanging structure 20 of this embodiment is provided with two chopstick openings 18, and the chopsticks on the flanging structure 20 The number of mouths 18 can be set according to actual needs, such as 1, 3, 4, 5, 6, etc. The opening width of the chopstick mouth 18 is usually 10-30mm, and the depth of the chopstick mouth 18 is usually It is 5-30mm. At least one chopstick opening 18 is provided on the flanging structure 20. The chopsticks of the diners can be placed on the chopstick opening 18, and the chopsticks can only be placed on one chopstick opening 18, that is, the tail of the chopsticks can be placed on the chopstick opening. 18, place the head of the chopsticks on the dish body A1, so that the whole pair of chopsticks are placed on the dish body A1 obliquely; the chopsticks can also be placed on the two holders of the chopstick mouth 18, that is, the head and tail of the chopsticks Each stand is placed on a chopstick opening 18, so that the entire pair of chopsticks are placed on the dish body A1 horizontally or nearly horizontally; the design of the chopstick opening is designed to be used by restaurant staff when placing tableware or diners using chopsticks. It is very convenient to use, and can ensure that the chopsticks are clean and tidy, can save the existing independent chopstick holders, and reduce the workload of the restaurant staff in organizing, placing, tidying, and cleaning the tableware. Other structures are the same as or similar to those of the tableware in Embodiment 13, and the description will not be repeated.

In addition, the specific embodiments of the present invention are not limited to the above-mentioned embodiments, and can be appropriately changed within a range that does not deviate from the gist of the present invention.

Claims

A top vessel (1) for catering, comprising a vessel body (11), characterized in that: the vessel body (11) includes a food temporary storage area (12) and a food residue entry area (13), and a food temporary storage area (12) The number of the food residue entry area (13) is at least one. The food residue entry area (13) will be located in the upper space (111) above the vessel body (11) and the lower portion below the vessel body (11) The spaces (112) intersect each other.
The top container (1) for catering according to claim 1, characterized in that the food residue entry area (13) is a through-hole structure (131), an opening structure (132), and/or a groove structure.
The top container (1) for catering according to claim 1, characterized in that: a spacer (14) is provided between the food temporary storage area (12) and the food residue entry area (13); and/or the container body (11) ) Is one of a dish-like structure, a disc-like structure, a bowl-like structure, a basin-like structure, a pot-like structure, a pot-like structure, a cup-like structure, a scoop-like structure, and a plate-like structure; and/or, the vessel body (11 The material of) is one of plastic, silica gel, ceramic and metal; and/or the food residue entry area (13) includes an area for temporarily storing vegetables and an area for temporarily storing soup.
A method of using the top ware for catering according to any one of claims 1 to 3, characterized in that: when in use, the food residue entry area (13) in the top ware (1) for catering is located below the mouth of the diners During the meal, the diners put the dishes they want to eat in the food temporary storage area (12), and/or temporarily store the food they have eaten one or more bites in the food temporary storage area (12) , The food leftovers eaten by the diners during the meal are put in in real time and/or directly spit into the food residue entry zone (13) with their mouths, and the food residue entry zone (13) is a place for the diners to put in and/or use their mouths Directly spit into the food residue channel, the food residue entry area (13) connects the upper space (111) above the vessel body (11) with the lower space (112) below the vessel body (11), so that the diners will The food residue generated during the meal is put into the food residue entry area (13) in real time and/or directly spit out into the food residue container located under the top container (1) for catering.
A tableware, characterized in that it comprises a food waste container (2) and a top container (1) for catering according to any one of claims 1 to 3, and the food waste container (2) is provided with at least one food waste container (2) for accommodating food Residue storage space (24), top utensils for catering (1) are connected to or placed on top of food scrap container (2), food scraps entering area (13) in top utensils for catering (1) and food residue storage The accommodating space (24) in the device (2) is connected.
The tableware according to claim 5, characterized in that: the food waste container (2) includes a shield (21) and a bottom vessel (22), the shield (21) includes a shield wall (211), and the shield wall (211) encloses The wall surface of the accommodating space (24) for accommodating food waste, the bottom vessel (22) is connected to or placed at the bottom of the shield (21); and/or, the top of the food waste container (2) is provided with at least one guide The nozzle (25), the guide nozzle (25) and the accommodating space (24) communicate with each other, and the guide nozzle (25) cooperates with the food residue entry area (13) in the vessel body (11) to form a food residue injection combination port (26).
A method of using the tableware according to any one of claims 5 to 6, characterized in that: when in use, the tableware is placed on the dining table, and each dinner has a set of tableware, and the tableware is located below the mouth of the dinner, and the top of the tableware is used for dining. The food residue entry area (13) in the utensils (1) is located directly below the diners’ mouths. During the meal, the diners put the dishes they want to eat on the food temporary storage area (12), and/or The food that you have eaten one or more mouthfuls is temporarily stored in the food temporary storage area (12), and the food leftovers eaten by the diners during the meal are put in in real time and/or directly spit into the food residue entry area (13). ), the food residue entry area (13) is a channel for diners to put in and/or directly spit into the food residue with their mouths. The food residue entry area (13) will be located in the upper space (111) above the vessel body (11) It communicates with the lower space (112) located below the vessel body (11), so that the diners can put the food residues generated during the meal through the food residue entry area (13) in real time and/or directly spit them into the dining room with their mouths. Use the food waste container (2) below the top container (1).
A dish includes a dish body (A1) on which a food temporary storage area (12) is provided, and is characterized in that: the dish body (A1) is also provided with Food residues are collected in real time in the food residue entry area (13) and the bowl-shaped structure (16) for holding staple food, soup or soup. The bottom of the dish body (A1) is provided with a bottom limit for positioning the dish. Position structure (19); the food temporary storage area (12) is provided with a leakage structure (17) for removing oil and soup attached to the food surface. The leakage structure (17) is a through-hole-like structure, a through-groove-like structure, Grid-like structure, and/or grid-like structure.
The dish according to claim 8, characterized in that: the dish body (A1) is also provided with a seasoning storage area (15), the seasoning storage area (15) is divided into two or more areas, and the seasonings are stored The area (15) is a concave structure with an open top, and the depth of the seasoning holding area (15) is 5-60 mm.
A tableware, characterized in that it comprises a food waste container (2) for containing and shielding food waste and a dish (A) according to any one of claims 8-9, in the food waste container (2) An accommodation space (24) is provided, the dish (A) is located on the top of the food residue container (2), the bottom limit structure (19) in the dish (A) is matched with the food residue container (2), and the dish The food residue entry area (13) in (A) communicates with the accommodation space (24) in the food residue container (2); the leakage structure (17) in the dish body (A1) is located in the food residue container ( 2) Just above the containing space (24), the liquid leakage structure (17) in the dish (A) communicates with the containing space (24) in the food waste container (2).