A main plate for a buffet
By incorporating a fixed post and collection box inside the plate, the problem of repeated oil stains on spoons and chopsticks is solved, enabling convenient cleaning and reuse of the plate.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- SHANGHAI YA ZHEN HOTEL EQUIP CO LTD
- Filing Date
- 2025-08-15
- Publication Date
- 2026-07-07
AI Technical Summary
During use, food residue and grease easily accumulate in the gaps between the compartments of the existing main serving plate, making it difficult to clean. Furthermore, grease can easily get stuck on spoons and chopsticks, leading to an increase in stains.
The design incorporates a fixed column and a collection box structure within the storage cavity to collect oil stains from spoons and chopsticks. The fixed and limiting components facilitate the disassembly and cleaning of the serving dish, ensuring that spoons and chopsticks do not repeatedly become covered in oil stains, and that the serving dish can be thoroughly cleaned.
It effectively prevents oil stains from repeatedly getting on spoons and chopsticks, making cleaning easier, keeping plates clean, and facilitating reuse.
Smart Images
Figure CN224461429U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of plate technology, and in particular relates to a main plate for buffet meals. Background Technology
[0002] Plates are dish-shaped tableware used to hold food. They come in a variety of materials and their main function is to hold meals, snacks, and other foods, making them easy to take and eat. They also prevent food from spilling, keep the dining environment clean, and make the eating process more orderly. They are also often designed to enhance the dining experience.
[0003] Existing main serving plates have several drawbacks. For example, food scraps and grease easily accumulate in the gaps between the compartments, making them difficult to clean thoroughly. Long-term use can lead to bacterial growth. Furthermore, grease from spoons and chopsticks drips into the compartments, and when these utensils re-contaminate the compartments, they pick up new grease, increasing the amount of grease residue and potentially mixing with food scraps to form stubborn stains. Therefore, we propose a new main serving plate for buffets. Utility Model Content
[0004] The purpose of this invention is to provide a main plate for buffet meals to solve the problems mentioned in the background art.
[0005] In view of this, the present invention provides a main plate for a buffet, including a plate body, and further comprising:
[0006] The storage cavity is located inside the plate body, and several fixed posts are fixedly installed inside the storage cavity. A collection box is inserted into the bottom of the storage cavity.
[0007] A fixing component, located within the plate body, is used to fix the position of the collection box;
[0008] Four serving compartments are inserted into the plate body. A sliding groove is provided in the plate body below the four serving compartments. Four fixing strips are inserted into the sliding grooves and fixedly connected to the four serving compartments respectively.
[0009] A limiting component is located within the plate body and is used to fix the positions of the four fixing strips.
[0010] In this technical solution, when the spoon and chopsticks are placed in the storage cavity, the oil stains on the spoon and chopsticks will flow into the collection box along several fixed columns and be collected. When it is necessary to treat the oil stains in the collection box, the collection box can be removed through the fixed components. Then the staff cleans the collection box to ensure that the spoon and chopsticks will not be repeatedly contaminated with oil stains when the user stores them, so as to facilitate the reuse of the spoon and chopsticks.
[0011] When it is necessary to disassemble the four serving compartments, the set limiting components can be used to remove the four serving compartments for cleaning, making it convenient to thoroughly clean the four serving compartments.
[0012] In the above technical solution, the fixing component further includes:
[0013] A limiting groove is formed inside the plate body and located at the top of the collection box. Several fixing rods are fixedly installed in the limiting groove. The same limiting plate is slidably installed on the several fixing rods. A first spring is sleeved on each of the several fixing rods. The bottom of the limiting plate passes through the limiting groove and extends into the collection box. The bottom of the limiting plate is inserted into the collection box.
[0014] In this technical solution, when the spoon and chopsticks are placed in the storage cavity, the oil stains on the spoon and chopsticks will flow into the collection box along several fixed posts and be collected. When it is necessary to treat the oil stains in the collection box, first pull the limiting plate upward and slide it. The limiting plate compresses several first springs and retracts. After the limiting plate is removed from the collection box, the collection box can be taken out. Then, the staff cleans the collection box to ensure that the spoon and chopsticks will not be repeatedly contaminated with oil stains when the user stores them, so as to facilitate the reuse of the spoon and chopsticks.
[0015] In the above technical solution, the limiting component further includes:
[0016] Two limiting strips are slidably installed in a sliding groove. One side of each limiting strip extends into four fixed strips, and one side of each limiting strip is inserted into one of the four fixed strips. A sliding plate is slidably installed in the sliding groove at the bottom of the two limiting strips. Four inclined grooves are provided on the top of the sliding plate. Connecting posts are slidably installed in each of the four inclined grooves. The four connecting posts are fixedly connected to the two limiting strips. Several guide posts are fixedly installed on one side of the sliding plate, and a second spring is sleeved on each of the guide posts.
[0017] In this technical solution, when it is necessary to disassemble the four serving compartments, first pull the sliding plate to slide. The sliding plate drives several guide posts to slide, and at the same time, several second springs are compressed and contracted. The sliding plate drives the four connecting posts to slide through the four inclined grooves. The four connecting posts drive the two limiting strips to slide and move closer to each other. When the two limiting strips are separated from the four fixing strips, the four serving compartments can be taken out for cleaning, which facilitates thorough cleaning of the four serving compartments.
[0018] In the above technical solution, further, the plurality of fixed columns are distributed at equal intervals within the storage cavity.
[0019] In this technical solution, it is ensured that the oil stains on the spoon and chopsticks will be collected in the collection box along several fixed columns.
[0020] In the above technical solution, further, the two ends of a plurality of second springs are respectively welded to the inner wall of the sliding plate and the sliding groove, and the two ends of a plurality of first springs are respectively welded to the inner wall of the limiting plate and the limiting groove.
[0021] In this technical solution, it is ensured that several second springs can be used stably, and that several first springs can be used stably.
[0022] In the above technical solution, furthermore, all of the guide posts are slidably connected to the sliding groove.
[0023] In this technical solution, it is ensured that all guide posts can slide within the sliding groove.
[0024] Furthermore, in the above technical solution, the fixing strip and the serving dish are integrally formed.
[0025] In this technical solution, both the fixing strip and the serving tray can be used stably.
[0026] In the above technical solution, the diameter of the connecting column is adapted to the size of the inclined groove.
[0027] In this technical solution, it is ensured that the connecting column can slide stably within the inclined groove.
[0028] The beneficial effects of this utility model are:
[0029] 1. The main plate used in this buffet ensures that spoons and chopsticks do not repeatedly get oily when stored by users, thanks to several fixed posts and a collection box. This facilitates the reuse of spoons and chopsticks. The collection box can be removed by a limiting plate and several first springs, and then staff can clean it.
[0030] 2. The main serving plate for this buffet uses four serving compartments, a sliding plate, several guide pillars, several second springs, four tilting grooves, and four connecting pillars to allow the four serving compartments to be removed for cleaning, making it convenient to thoroughly clean the four serving compartments. Attached Figure Description
[0031] Figure 1 This is a schematic diagram of the overall structure of this utility model;
[0032] Figure 2 This is one of the schematic diagrams of the cross-sectional structure of the plate body of this utility model;
[0033] Figure 3 This is the utility model Figure 2Enlarged structural diagram at point A;
[0034] Figure 4 This is the second schematic diagram of the cross-sectional structure of the plate body of this utility model;
[0035] Figure 5 This is a schematic diagram of the partial explosion structure of this utility model;
[0036] Figure 6 This is the third schematic diagram of the cross-sectional structure of the plate body of this utility model;
[0037] Figure 7 This is the utility model Figure 6 Enlarged structural diagram at point B;
[0038] Figure 8 This is the fourth schematic diagram of the cross-sectional structure of the plate body of this utility model;
[0039] Figure 9 This is a schematic diagram of the sliding plate area structure of this utility model.
[0040] The markings in the diagram are as follows:
[0041] 1. Plate body; 2. Storage cavity; 3. Fixing post; 4. Collection box; 5. Serving compartment; 6. Sliding groove; 7. Fixing strip; 8. Limiting groove; 9. Fixing rod; 10. Limiting plate; 11. First spring; 12. Limiting strip; 13. Sliding plate; 14. Guide post; 15. Second spring; 16. Inclined groove; 17. Connecting post. Detailed Implementation
[0042] The following is in conjunction with the appendix Figures 1-9 This application will be described in further detail.
[0043] In this application, the terms "upper," "lower," "left," "right," "front," "rear," "top," "bottom," "inner," "outer," "middle," "vertical," and "horizontal," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. These terms are primarily for the purpose of better describing this application and its embodiments, and are not intended to limit the indicated device, element, or component to having a specific orientation, or to be constructed and operated in a specific orientation.
[0044] Example 1: This example provides a main plate for a buffet, including a plate body 1, and also including:
[0045] Storage cavity 2 is located inside the plate body 1. Several fixing posts 3 are fixedly installed inside the storage cavity 2. A collection box 4 is inserted into the bottom of the storage cavity 2.
[0046] A fixing component is located inside the plate body 1 and is used to fix the position of the collection box 4.
[0047] Four serving compartments 5 are inserted into the plate body 1. A sliding groove 6 is provided inside the plate body 1 and below the four serving compartments 5. Four fixing strips 7 are inserted into the sliding groove 6 and are fixedly connected to the four serving compartments 5 respectively.
[0048] The limiting component is located inside the plate body 1 and is used to fix the positions of the four fixing strips 7.
[0049] When the spoon and chopsticks are placed in the storage chamber 2, the oil on the spoon and chopsticks will be collected in the collection box 4 along several fixed columns 3. When the oil in the collection box 4 needs to be treated, the collection box 4 can be removed by the fixed components. Then the staff will clean the collection box 4 to ensure that the spoon and chopsticks will not be repeatedly contaminated with oil when the user stores them, so that the spoon and chopsticks can be reused.
[0050] When it is necessary to disassemble the four serving compartments 5, the four serving compartments 5 can be removed for cleaning through the set limiting components, making it convenient to thoroughly clean the four serving compartments 5.
[0051] In this embodiment, the fixing component includes:
[0052] The limiting groove 8 is opened inside the plate body 1 and located at the top of the collection box 4. Several fixing rods 9 are fixedly installed in the limiting groove 8. The same limiting plate 10 is slidably installed on the several fixing rods 9. A first spring 11 is sleeved on each of the several fixing rods 9. The bottom of the limiting plate 10 passes through the limiting groove 8 and extends into the collection box 4. The bottom of the limiting plate 10 is inserted and engaged with the collection box 4.
[0053] When the spoon and chopsticks are placed in the storage cavity 2, the oil stains on the spoon and chopsticks will be collected in the collection box 4 along several fixed posts 3. When the oil stains in the collection box 4 need to be treated, first pull the limiting plate 10 to slide upward. The limiting plate 10 compresses several first springs 11 to retract. After the limiting plate 10 is removed from the collection box 4, the collection box 4 can be taken out. Then the staff cleans the collection box 4 to ensure that the spoon and chopsticks will not be repeatedly contaminated with oil stains when the user stores them, so that the spoon and chopsticks can be reused.
[0054] In this embodiment, the limiting component includes:
[0055] Two limiting strips 12 are slidably installed in the sliding groove 6. One side of each limiting strip 12 extends into four fixing strips 7, and one side of each limiting strip 12 is inserted into the four fixing strips 7. A sliding plate 13 is slidably installed in the sliding groove 6 at the bottom of the two limiting strips 12. Four inclined grooves 16 are opened on the top of the sliding plate 13. A connecting post 17 is slidably installed in each of the four inclined grooves 16. The four connecting posts 17 are fixedly connected to the two limiting strips 12 respectively. Several guide posts 14 are fixedly installed on one side of the sliding plate 13. A second spring 15 is sleeved on each of the guide posts 14.
[0056] When it is necessary to disassemble the four serving compartments 5, first pull the sliding plate 13 to slide. The sliding plate 13 drives several guide posts 14 to slide, and at the same time, several second springs 15 are compressed and contracted. The sliding plate 13 drives the four connecting posts 17 to slide through the four inclined grooves 16 respectively. The four connecting posts 17 drive the two limiting strips 12 to slide and move closer to each other. After the two limiting strips 12 are separated from the four fixing strips 7 respectively, the four serving compartments 5 can be taken out for cleaning, which facilitates thorough cleaning of the four serving compartments 5.
[0057] Example 2: This example provides a main plate for a buffet, which, in addition to the technical solutions of the above examples, also has the following technical features.
[0058] In this embodiment, several fixed columns 3 are distributed at equal intervals within the storage cavity 2.
[0059] This ensures that the oil stains on the spoons and chopsticks will be collected in the collection box 4 along several fixed columns 3.
[0060] Example 3: This example provides a main plate for a buffet, which, in addition to the technical solutions of the above examples, also has the following technical features.
[0061] In this embodiment, the two ends of a plurality of second springs 15 are respectively welded to the inner walls of the sliding plate 13 and the sliding groove 6, and the two ends of a plurality of first springs 11 are respectively welded to the inner walls of the limiting plate 10 and the limiting groove 8.
[0062] This ensures that all the second springs 15 can be used stably, and guarantees that all the first springs 11 can be used stably.
[0063] Example 4: This example provides a main plate for a buffet, which, in addition to the technical solutions of the above examples, also has the following technical features.
[0064] In this embodiment, several guide posts 14 are slidably connected to the sliding groove 6.
[0065] This ensures that several guide posts 14 can slide within the sliding groove 6.
[0066] Example 5: This example provides a main plate for a buffet, which, in addition to the technical solutions of the above examples, also has the following technical features.
[0067] In this embodiment, the fixing strip 7 and the serving compartment 5 are integrally formed.
[0068] Both the fixing strip 7 and the serving compartment 5 are guaranteed to be stable in use.
[0069] Example 6: This example provides a main plate for a buffet, which, in addition to the technical solutions of the above examples, also has the following technical features.
[0070] In this embodiment, the diameter of the connecting post 17 is adapted to the size of the inclined groove 16.
[0071] This ensures that the connecting column 17 can slide stably within the inclined groove 16.
[0072] Working principle: When the spoon and chopsticks are placed in the storage cavity 2, the oil on the spoon and chopsticks will be collected in the collection box 4 along several fixed posts 3. When the oil in the collection box 4 needs to be treated, first pull the limiting plate 10 to slide upward. The limiting plate 10 compresses several first springs 11 to retract. After the limiting plate 10 is removed from the collection box 4, the collection box 4 can be taken out. Then the staff cleans the collection box 4 to ensure that the spoon and chopsticks will not be repeatedly contaminated with oil when the user stores them, so that the spoon and chopsticks can be reused.
[0073] When it is necessary to disassemble the four serving compartments 5, first pull the sliding plate 13 to slide. The sliding plate 13 drives several guide posts 14 to slide, and at the same time, several second springs 15 are compressed and contracted. The sliding plate 13 drives the four connecting posts 17 to slide through the four inclined grooves 16 respectively. The four connecting posts 17 drive the two limiting strips 12 to slide and move closer to each other. After the two limiting strips 12 are separated from the four fixing strips 7 respectively, the four serving compartments 5 can be taken out for cleaning, which makes it convenient to thoroughly clean the four serving compartments 5.
[0074] The embodiments of this application have been described above with reference to the accompanying drawings. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. This application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of this application.
Claims
1. A main plate for a buffet, comprising a plate body (1), characterized in that, Also includes: Storage cavity (2), the storage cavity (2) is opened inside the plate body (1), a number of fixed columns (3) are fixedly installed inside the storage cavity (2), and a collection box (4) is inserted into the bottom of the storage cavity (2). A fixing component is located inside the plate body (1) and is used to fix the position of the collection box (4); Four serving compartments (5) are inserted into the plate body (1). A sliding groove (6) is provided in the plate body (1) and below the four serving compartments (5). Four fixing strips (7) are inserted into the sliding grooves (6) and are fixedly connected to the four serving compartments (5) respectively. A limiting component is located inside the plate body (1) and is used to fix the positions of the four fixing strips (7).
2. A main serving plate for a buffet according to claim 1, characterized in that, The fixing component includes: The limiting groove (8) is opened in the plate body (1) and located at the top of the collection box (4). Several fixing rods (9) are fixedly installed in the limiting groove (8). The same limiting plate (10) is slidably installed on the several fixing rods (9). A first spring (11) is sleeved on each of the several fixing rods (9). The bottom of the limiting plate (10) passes through the limiting groove (8) and extends into the collection box (4). The bottom of the limiting plate (10) is inserted into the collection box (4).
3. A main serving plate for a buffet according to claim 2, characterized in that, The limiting component includes: Two limiting strips (12) are slidably installed in the sliding groove (6). One side of each of the two limiting strips (12) extends into the four fixed strips (7), and one side of each of the two limiting strips (12) is inserted into the four fixed strips (7). A sliding plate (13) is slidably installed in the sliding groove (6) and at the bottom of the two limiting strips (12). Four inclined grooves (16) are opened on the top of the sliding plate (13). A connecting post (17) is slidably installed in each of the four inclined grooves (16). The four connecting posts (17) are fixedly connected to the two limiting strips (12). Several guide posts (14) are fixedly installed on one side of the sliding plate (13). A second spring (15) is sleeved on each of the several guide posts (14).
4. A main serving plate for a buffet according to claim 1, characterized in that, Several of the fixed columns (3) are distributed at equal intervals within the storage cavity (2).
5. A main serving plate for a buffet according to claim 3, characterized in that, The two ends of several second springs (15) are respectively welded to the inner wall of the sliding plate (13) and the sliding groove (6), and the two ends of several first springs (11) are respectively welded to the inner wall of the limiting plate (10) and the limiting groove (8).
6. A main serving plate for a buffet according to claim 3, characterized in that, Several of the guide posts (14) are slidably connected to the sliding groove (6).
7. A main serving plate for a buffet according to claim 1, characterized in that, The fixing strip (7) and the serving dish (5) are integrally formed.
8. A main serving plate for a buffet according to claim 3, characterized in that, The diameter of the connecting column (17) is adapted to the size of the inclined groove (16).