Constant temperature and humidity cooked food storage cabinet

Abstract

The invention relates to a constant temperature and humidity cooked food storage cabinet, belongs to the field of kitchen utensils, and particularly belongs to the field of cooked food preservation for a long time. As the dining time is quite concentrated, the balance in labor intensity of cooks and service staff is poorer; the utilization ratio of seats in a food shop is low; and in order to improve the customer turnover rate of the food shop and reduce the unexpected labor intensity of the food shop, the invention provides the constant temperature and humidity cooked food storage cabinet. The constant temperature and humidity cooked food storage cabinet adopts the technical scheme that a thermotank is provided with a plurality of doors and a plurality of partition boards, wherein protrusions are arranged at two ends of the partition boards, partition plate fixing grooves are formed in two sides of the thermotank, and holes are formed in the partition boards; the constant temperature is 45-50 DEG C in winter and 40-45 DEG C in summer; the relative humidity is controlled between 80 percent and 90 percent; and a temperature control unit and a humidity control unit are positioned on two sides of the thermotank. The invention has the benefits that the most popular dishes in the restaurant can be made by a cook for 1 to 2 days earlier, and then stored in the thermotank, so that the serving time can be shortened, the turnover efficiency of restaurant customers can be improved, and the labor intensity of a cook can be reduced.

Description

technical field [0001] The invention relates to the field of kitchen utensils, in particular to the aspect of long-term preservation of cooked food. Background technique [0002] When people eat, most of them concentrate on 11-13 at noon and 17-20 in the evening, and there are basically no customers at other times; after the guests come, they order food, then cook it, and it takes a long time to wait for the food to be served. ; The result is that chefs and service personnel are very busy during the meal time, and the labor intensity is too high, while other time is very leisurely, and the balance of labor intensity is poor; due to the long waiting time of the guests, the meal time is even shorter than the waiting time , resulting in low seat utilization and low turnover of guests. Contents of the invention [0003] In order to improve the customer turnover rate of restaurants and reduce the sudden labor intensity of restaurants, the invention designs a storage cabinet fo...

AI Technical Summary

Problems solved by technology

[0002] When people eat, most of them concentrate on 11-13 at noon and 17-20 in the evening, and there are basically no customers at other times; after the guests come, they order, cook, and finally have to wait for a long time ; The result is that chefs and service personnel are very busy during the meal time, and the labor intensity is too high, while other time is very leisurely, and the balance of labor intensity is poor; due to the long waiting time of the guests, the meal time is even shorter than the waiting time , resulting in low seat utilization and low customer turnover

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