Improved refrigerated food station apparatus and cooling system for cooling the food station

Abstract

A food table device (100), for example, a salad table, the food table device (100) includes: a cooling system with a refrigeration device (550); a cabinet device (300) with a plate holding device (103), the table A plate (104) is arranged in said plate holder (103). The cooling system is adapted to cool the food table arrangement (100) so as to provide at least two different climate zones (Z1, Z2), the cooling of the at least two different climate zones (Z1, Z2) being individually controllable and the cooling system includes an evaporator (555), cooling device (200) arranged close to and above the back wall of the dinner plate and adjacent to the The pan covers the rear section of the device (110), so that the cooling air will flow out from the lower edge of the cooling device due to self-convection, out over the food product and upwards towards the upper edge of the cooling device, forming a first climate zone. Plate holder elements (106A, 106B) are arranged in said holding means (103) such that in said holding means, between said plate holder elements and said plate's bottom wall and transverse wall The second climate zone (Z2) is formed in between.

Description

technical field [0001] The present invention relates to an improved refrigerated food station arrangement having the features of the first part of claim 1 and to a cooling system for cooling a food station arrangement having the features of the first part of claim 28 . Background technique [0002] In contemporary times, it is becoming more and more popular to offer fresh food, salads, fruits, vegetables, chicken, as well as deli and prepared food, healthy food, etc. from what is commonly called a salad bar, where customers can choose from Or choose from a variety of different products on the plate and combine to create a meal. However, since the food products may remain on the tray for some time and the tray may be accessed by a considerable number of persons, the requirements for proper and hygienic storage capacity are high. There is also a need to maintain food products under conditions and temperatures that prevent bacterial growth and that keep the product fresh, tast...

AI Technical Summary

Problems solved by technology

[0007] Third, leaving the blower active all the time wastes energy and makes it difficult to maintain an even temperature distribution

[0010] Furthermore, in terms of intermediate storage, replacement, refilling, etc. of plates, the entire chain involved in delivering food, loading lunch boxes or plates, changing food products, and simultaneously storing product food when the plate is likely to become empty soon , different shelf life of different products, different consumption of different products, all these factors can cause problems

[0011] Products now need to be collected from refrigeration facilities located away from the food counters, which means it is difficult to serve customers optimally and manage time when one or more plates are empty

It is time-consuming and labor-intensive for employees to keep up-to-date with information about contents (e.g., filling level in a plate), and to retrieve food from intermediate storage at the right moment, which involves Carrying dishes or produce with you in storage can also affect product temperature and hygiene standards

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