An anti-waste self-service catering system monitoring the weight of residual food

Abstract

The invention discloses an anti-waste self-help dining system for monitoring the weight residual food. A dish storage entrance is formed in a side surface of a cabinet body; a control panel is arranged on the side surface of the cabinet body; a dining card display screen, a dining card recognition area and a dish outlet are arranged on the front end surface of the cabinet body; a dish storage mechanism corresponding to the dish storage entrance, a dish push-out mechanism corresponding to the dish outlet, a dish transferring mechanism positioned above the dish storage mechanism and the dish push-out mechanism, and a PLC arranged on the rear side inside the cabinet body are arranged inside the cabinet body through a bracket; a weighing mechanism is arranged outside the cabinet body, is connected with the PLC through a lead, and is used for weighing used dishes and used for transmitting weighing information into the PLC for storage. By adopting the anti-waste self-help dining system, dishes can be sequentially dispatched to diners after dining cards are wrapped, and the weight of the residual food of the diners after dining can be monitored, so that the problem that food can be wasted as people overestimate the appetite in self-help dining can be solved, the diners can form a good food saving habit, and the purpose of saving food in self-help dining can be achieved indeed.

Description

technical field

[0001] The invention relates to a self-service catering device. In particular, it relates to an anti-waste self-catering system for monitoring the weight of residual food. Background technique

[0002] The survey data from the School of Food Science and Nutritional Engineering of China Agricultural University shows that the food wasted in a year in the whole country can feed 200 million people for a year. Under the premise that our country's arable land is increasingly scarce, wasting food is tantamount to a crime. In order to face the possible food crisis in the future, the Party Central Committee took precautions, advocated simplicity, simplicity, diligence and frugality, and introduced the "eight regulations", which curbed the spread of food waste within a certain range, which was recognized by the masses. In this context, many units have carried out the reform of employee buffets, allowing employees to take what they need to prevent waste. However, in ...

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