Method of serving cooked food

Abstract

To remarkably shorten a time for providing cooked products such as a steak dish and make the provision of steaks further casual.SOLUTION: A provision method of cooked products includes: a vending machine 11 with which a customer orders and pays for cooked products to be provided; recognition means 21 allowing a staff at a cooking place to recognize the order of cooking object products to be provided by the vending machine; cooking place heating means 25 for heating the cooking object products to be provided based on the recognition means; delivery guide means M1 for guiding the customer from the vending machine to a providing port of the cooked products heated in the cooking place; plate heating means 40 for placing the cooked products heated in the cooking place; means 50 for transferring the cooked products heated in the cooking place to the plate heating means at the providing port; and dining table guide means M2 for guiding the customer from the providing port to a dining table.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for serving cooked foods such as steaks and hamburger steaks, and more particularly to a serving system that can significantly reduce the serving time. [Background technology]

[0002] Steak dishes served at conventional restaurants were generally enjoyed in a relaxed atmosphere over wine and other drinks, and were relatively expensive. In recent years, casual steak dishes have also been offered at stand-up buffets, where customers can choose the amount of meat they want (see, for example, Patent Document 1).

[0003] On the other hand, this type of steak-like cooked food takes a long time to heat, making it difficult for workers to choose it as a meal during lunchtime when they are limited by time, typically 45 minutes to an hour, or even 30 minutes in some cases. Furthermore, the fact that it takes a long time to heat up poses a major constraint on restaurant management, especially in locations with low customer turnover and expensive land. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5946491 Summary of the Invention [Problem to be solved by the invention]

[0005] This invention has been proposed to significantly speed up the serving time of cooked foods such as steak dishes, with the aim of further casualizing the serving of steaks. That is, this invention speeds up the serving of cooked foods, for example, by enabling ultra-high-speed processing in just a few minutes (within 1 or 2 minutes) from the time of taking an order to serving the food to the customer, including cooking time, which previously required at least 10 to 15 minutes from the time of order, and is intended to meet the needs of time-constrained lunchtime customers and busy customers, while at the same time improving efficiency by instantly confirming orders and completing payments, improving the quality of freshly cooked products, and further lowering the prices of the products by reducing costs through increased customer turnover. [Means for solving the problem]

[0006] That is, the invention of claim 1 is to provide the customer with a cooking order after the customer has completed ordering and paying for the cooked food. Cooked food Guide the food to the serving area, receive the order from the kitchen, and bring it to the dining table. Eat and drink A method for providing a cooked food, comprising the steps of: Confirmation of and payment Completion of of Instantly a vending machine that recognizes an order for a cooked food provided by the vending machine in a kitchen; and a recognition means that recognizes an order for a cooked food provided by the vending machine in a kitchen based on the recognition means. In the kitchen For cooked food provided right away a cooking heating means for heating the food; and a delivery guide means for guiding the customer from the vending machine to a serving port for the food heated in the cooking means. a customer-portable dish-shaped heating means, which is a lava plate heated to 250°C in a heating furnace; The supply port In The food heated in the cooking area is transferred to the plate heating means. Continuous heating and a table guide means for guiding customers from the serving opening to their dining tables. and , The dining table where the customer eats is guided by the dining table guide means. Including The heating of the food ordered by the customer is started in the kitchen at the same time as the order is placed, and the food heated in the kitchen is transferred to the plate heating means and carried to the dining table by the customer, and the heating of the food by the plate heating means is continued from the start of eating and drinking to the end of eating and drinking. A method for providing a cooked food characterized by the above relates to.

[0007] (omission) [Effects of the Invention]

[0008] According to the invention of claim 1, after the customer has ordered and paid for the cooked food, Cooked food Guide the food to the serving area, receive the order from the kitchen, and bring it to the dining table. Eat and drink A method for providing a cooked food, comprising the steps of: Confirmation of and payment Completion of of Instantly a vending machine that recognizes an order for a cooked food provided by the vending machine in a kitchen; and a recognition means that recognizes an order for a cooked food provided by the vending machine in a kitchen based on the recognition means. In the kitchen For cooked food provided right away a cooking heating means for heating the food; and a delivery guide means for guiding the customer from the vending machine to a serving port for the food heated in the cooking means. a customer-portable dish-shaped heating means, which is a lava plate heated to 250°C in a heating furnace; The supply port In The food heated in the cooking area is transferred to the plate heating means. Continuous heating and a table guide means for guiding customers from the serving opening to their dining tables. and , The dining table where the customer eats is guided by the dining table guide means. Including The heating of the food ordered by the customer is started in the kitchen at the same time as the order is placed, and the food heated in the kitchen is transferred to the plate heating means and carried to the dining table by the customer, and the heating of the food by the plate heating means is continued from the start of eating and drinking to the end of eating and drinking. This allows the order of the cooked food to be confirmed and the payment to be completed instantly. and In both cases, cooking can begin immediately in the kitchen, and the food heated in the kitchen can be transferred to the plate heating means of the serving tray through the serving port and then led to the dining table, whereby the food can be heated continuously by the kitchen heating means in the kitchen and the plate heating means placed on the serving tray. Therefore, the food is heated from the time it is ordered, through its placement on the tray, until eating begins, and continuously even after eating begins, making effective use of the heating time, i.e., cooking time, and not only can the food be served quickly, but the food can also be eaten just as if it were freshly cooked.

[0009] In particular, this According to the invention, the plate heating means on which the cooked food to be heated in the kitchen is placed is a lava plate, and since the lava plate has outstanding heating power and heat retention power, the method of providing the present invention can be carried out extremely effectively and usefully. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a block diagram showing a time series of an embodiment of a method for providing a cooked food according to the present invention. [Figure 2] 1 is a schematic plan view of a store illustrating an embodiment of the present invention. [Figure 3] FIG. 10 is a perspective view showing the state of heating of food in the cooking area. [Figure 4] FIG. 10 is a perspective view showing the lava plate being placed on the serving tray. [Figure 5] 10 is a perspective view showing the plate heating state with a food item placed on the lava plate of the serving tray. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0011] This invention has been proposed to enable a significant reduction in the time required to serve cooked foods such as steak dishes, with the aim of further casualizing the serving of steaks. In the following example, steak dishes will be described, but the invention can also be applied to cooked foods such as meat-based dishes such as hamburger steaks and chicken dishes, as well as various Chinese dishes including gyoza and shumai, and soup dishes from Italy, Spain, France, Russia, etc.

[0012] The present invention has the following features in order to speed up the provision of such cooked food. (a) The order for the cooked food provided is confirmed and payment is completed instantly. (i) Cooking in the kitchen begins immediately after the order is placed. (c) Cooking area: The cooked food is transferred to the plate heating means of the serving tray at the serving port. (e) By leading this to the dining table, the food to be cooked is heated continuously by the kitchen heating means in the kitchen and the plate heating means placed on the serving tray. (e) Therefore, the cooked food is heated from the time of ordering, through transfer to the serving tray, until eating begins, and continuously even after eating begins. (k) As a result of the above, the heating time, i.e., the cooking time, can be effectively utilized, and not only can the cooked food be served quickly, but the cooked food can also be eaten in a freshly cooked state.

[0013] By going through the above features and steps, this invention allows the cooked food heated in the kitchen to be delivered to the heating plate on the serving tray within one or two minutes (T1 in Figure 1) after the order is placed, and then the main dish, side dishes, etc. are picked up and delivered to the table in less than five minutes (T2 in Figure 1), allowing for a piping hot meal to be started. Statistics show that most customers finish their lunch in about ten minutes (although this varies from person to person), so they can leave the restaurant in about 15 to 20 minutes (no need to go to the cash register as payment has already been made), freeing up free time for coffee or other occasions.

[0014] To explain the embodiment shown in the figures, as shown in the store floor plan of Figure 2, customers who enter through store entrance E select the name of a steak, which is a cooked product, from vending machine 11, place their order, and make payment. Customers with luggage may leave their luggage on a table inside the store, as it may be difficult to carry a tray. Types of steak meat include skirt steak, loin, fillet, hamburger steak, and chicken, and there are single sets as well as (half) additional sets.

[0015] The order signal for the cooked food from the vending machine 11 is received by the monitor 21 in the kitchen 20, and based on the information from the monitor 21, the cooked food stored in the refrigerator 22 is immediately heated by a kitchen heating means such as a grill 25. The meat is heated in the same way as usual, as shown in Figure 3, by selecting a grill 25 position with different heat levels depending on the type of meat, pressing down as necessary, and grilling one side only twice for 5 seconds so that the grill marks cross diagonally. In this embodiment, the steak grilling time is 10 seconds, consisting of two 5-second grills on one side only. The steak is then flipped over so that the grill marks are facing up and transferred to the plate heating means 40.

[0016] Here, the steak meat S heated in the kitchen may be low-temperature cooked. Low-temperature cooking is generally done by heating the meat at 50 to 65°C for a certain period of time (e.g., 30 minutes), which is known to make the meat tender and improve its appearance. This is said to be because the collagen in the meat is broken down and the muscle fibers do not shrink. The low-temperature cooked meat is stored in a refrigerator before use.

[0017] As shown in Figure 2, next to the vending machine 11 there is a tray receiving area 12 where customers can receive trays 50 and cutlery (knives and forks) and proceed to the serving outlet 13 for cooked food that has been heated in the kitchen. Reference symbol M1 in Figure 2 is a flow line display, which is a delivery guide means that leads customers to the serving outlet 13. A display board (not shown) is also provided.

[0018] At the serving port 13, the customer and the ordered food are confirmed by a receipt, tag, etc. (not shown), and then the steak meat, which has been heated in the kitchen on only one side as described above and turned over so that the browned surface is facing up, is transferred to the customer-carryable plate heating means 40 (see Figure 4). As described above, in this invention, the plate heating means 40 is an important means for heating the food continuously with the kitchen heating means. (Continuous heating method) In the embodiment, a known lava plate is used as this dish-shaped heating means. The lava plate has outstanding heating and heat retention capabilities, making it possible to carry out the method of the present invention extremely effectively and usefully. Lava plates are known to be produced in Kyushu and Mount Fuji, and after being heated to 250°C in the heating furnace (oven) 26, they still have the heating and heat retention capabilities of 100°C even 15 minutes later.

[0019] The food heated in the kitchen by the serving port 13 is transferred to the plate heating means 40, and is guided to the dining table by the dining table guide means while the food is heated by the plate heating means 40 continuously with the cooking area heating means. In the embodiment shown in Figure 2, the customer receives rice 51, soup 52, pickles 53, etc. on a tray 50 at the staple food and side dish receiving area 14, and also receives drinks and other small dishes according to their preference at the self-service corner 15, and then heads to the dining table 31 or counter 32 by following the flow line indicator M2, display board, etc., which are dining table guide means.

[0020] As mentioned above, the food is continuously heated by the plate heating means 40, allowing the customer to enjoy piping hot food. The doneness of the meat can also be adjusted to suit the customer's preference by changing the position of the plate. [Industrial Applicability]

[0021] As described above, according to the method of providing cooked food of the present invention, the order for cooked food is confirmed and payment is completed instantly, allowing cooking to begin immediately in the kitchen.The cooked food heated in the kitchen is then transferred to the plate heating means of the serving tray using the serving port and then led to the dining table, so that the cooked food can be heated continuously by the kitchen heating means in the kitchen and the plate heating means placed on the serving tray.As a result, the cooked food is heated continuously from the time it is ordered until eating begins, and even after eating begins.This means that the heating time, i.e., cooking time, can be used effectively, not only allowing the cooked food to be served quickly, but also allowing the cooked food to be served in a freshly made state.

[0022] Therefore, this invention makes it possible to significantly speed up the serving time of cooked foods such as steak dishes, promoting the casualization of steak serving, and whereas previously it took at least 10 to 15 minutes from order to serving, it is now possible to provide steaks at ultra-high speeds of just a few minutes (within 1 or 2 minutes), meeting the demands of time-constrained lunchtime and busy customers, and is expected to develop new customers through new services, improving the quality of the products served, and further lowering the prices offered due to cost reductions resulting from increased customer turnover, etc. The significant reduction in meal time is also welcomed as a new trend by customers, as it creates more free time for coffee and other purposes within limited time. [Explanation of symbols]

[0023] 11. Vending Machines 12 Tray and cutlery collection point 13 Cooking area heated food receiving area 14 Main and Side Dishes Pick-up Point 15 Self Corner 20 Kitchen 21 Monitor 22 Refrigerator 25 Grill 26 Plate heating furnace 29 Return Slot 30 holes 31 Table 32 Counter M1,M2 flow line display S steak

Claims

[Claim 1] A method for providing cooked food, comprising the steps of, after a customer has ordered and paid for a cooked food, guiding the customer to a food serving port, receiving the ordered food from a kitchen, carrying the food to a dining table, and eating the food, A vending machine that instantly confirms a customer's order for a cooked food item and completes payment; A recognition means for recognizing an order for a cooked food provided by the vending machine in a kitchen; a kitchen heating means for immediately heating the food to be cooked in the kitchen based on the recognition means; a delivery guide means for guiding a customer from the vending machine to a serving port for the cooked food in the kitchen; a customer-portable dish-shaped heating means, which is a lava plate heated to 250°C in a heating furnace; a continuous heating means for transferring the cooked food heated in the cooking area at the serving port to the plate heating means and continuously heating the cooked food; a table guide means for guiding customers from the serving outlet to their dining tables; a dining table at which the customer eats and drinks and is guided by the dining table guide means; This method for providing cooked food is characterized in that heating of the cooked food ordered by a customer is started in a kitchen at the same time as the order is placed, the cooked food heated in the kitchen is transferred to the plate heating means and moved to a dining table by the customer, and heating of the cooked food by the plate heating means is continued continuously from the start of eating and drinking to the end of eating and drinking.

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