Menu Preparation System

Abstract

To provide a menu preparation system capable of increasing the work efficiency of combining multiple dishes that make up multiple menus respectively.SOLUTION: The menu preparation system that receives orders for the provision of meals for inpatients at multiple hospitals 2 and prepares a cooking set according to the menu of those meals. The menu preparation system includes: an order acquisition unit that acquires order information including multiple menus; a menu preparation instruction unit 13 that sends menu preparation instructions according to the order of preparing multiple menus based on order information; and automatic discharge shelves 21A-21D that are placed in a menu preparation room 15, where line work is done to combine multiple dishes, accommodate multiple dishes, and automatically discharge selected dishes according to the menu preparation instructions; and a line work conveyor 41 placed in the menu preparation room for carrying multiple dishes discharged from automatic discharge shelves in a state of being combined according to the menu.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present disclosure relates to a menu preparation system that prepares a dish set corresponding to each menu by combining multiple dishes that respectively constitute multiple menus. [Background technology]

[0002] Conventionally, off-site food preparation systems for preparing meals for hospitalized patients outside the hospital have become widespread. For example, in off-site food preparation systems, a food supplier receives a meal order from the hospital and prepares multiple dishes by cooking ingredients outside the hospital. Furthermore, the supplier arranges the multiple dishes on trays according to the menu for each hospitalized patient and then delivers them to the hospital.

[0003] With regard to such off-hospital cooking, for example, a computer-based off-hospital cooking management method is known which includes the steps of registering a meal prescription containing information about the patient, the patient's hospital, and the patient's meal in a meal prescription master file in response to orders received from multiple hospitals; searching the meal prescription master file, grouping multiple types of meals that have the same cooking method together, and outputting cooking instructions; searching the meal prescription master file, and outputting instructions for plating the food; and searching the meal prescription master file, grouping dishes to be delivered to the same hospital, and outputting shipping instructions (see Patent Document 1).

[0004] According to this conventional off-hospital cooking method, even if orders are received from multiple hospitals, multiple types of dishes can be efficiently prepared and accurately supplied to each patient in each hospital. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2001 / 090979 Summary of the Invention [Problem to be solved by the invention]

[0006] In the cooking method based on the above-mentioned conventional technology, the person in charge of plating arranges the food for each patient on a tray according to plating instructions, and the food is delivered to each hospital in its tray-like state.

[0007] However, when it is necessary to prepare a wide variety of food sets, such as hospital meals (i.e., multiple dishes that each make up a menu that is set in various ways depending on the patient's condition), it is not easy for workers to efficiently assemble multiple dishes according to each menu (e.g., place them on a tray).

[0008] Therefore, the present disclosure provides a menu preparation system that can improve the work efficiency for combining multiple dishes that respectively constitute multiple menus. [Means for solving the problem]

[0009] The menu preparation system of the present disclosure is a menu preparation system that prepares a dish set corresponding to each of a plurality of menus by combining a plurality of dishes that respectively constitute the plurality of menus, and includes a menu preparation instruction device that sends menu preparation instructions according to the order in which the plurality of menus are to be prepared based on order information, and a menu preparation instruction device that is provided in a menu preparation area where the menus are prepared and that receives the plurality of menus. number of an automatic discharge shelf that stores dishes and automatically discharges the dishes selected in accordance with the menu preparation instructions in sequence; a plurality of food transport conveyors that transport the dishes discharged from the automatic discharge shelf toward a line work conveyor; and a line work conveyor that transports the dishes that arrive in sequence from the plurality of food transport conveyors in combination with the instructed menu contents. The plurality of food conveyor conveyors convey the plurality of dishes to be combined according to the menu so that the plurality of dishes are positioned at the downstream ends of the conveyors at the same time. The composition is as follows. [Effects of the Invention]

[0010] According to the present disclosure, the menu preparation system can improve the work efficiency for combining multiple dishes that respectively make up multiple menus. [Brief explanation of the drawings]

[0011] [Figure 1] A configuration diagram showing an example in which the menu preparation system according to the embodiment is applied to off-site cooking. [Figure 2] Schematic diagram showing the overall configuration of the menu preparation equipment provided in the menu preparation area according to the embodiment. [Figure 3] 1 is an explanatory diagram of a tray and a tray supply direction by a tray supply device according to an embodiment; [Figure 4] FIG. 10 is an explanatory diagram showing an example of a meal ticket printed by a printer according to an embodiment; [Figure 5] FIG. 10 is an explanatory diagram showing an example of work instruction information output to a first display according to an embodiment; [Figure 6] FIG. 10 is an explanatory diagram showing an example of work instruction information output to a second display according to the embodiment; [Figure 7] FIG. 10 is an explanatory diagram showing an example of work instruction information output to a display for determination according to an embodiment; [Figure 8] FIG. 10 is an explanatory diagram showing an example of work instruction information output to a manual work display according to an embodiment; [Figure 9] A block diagram showing an example of the hardware configuration of a menu preparation instruction device according to an embodiment. [Figure 10] A flow diagram showing the flow of sending a menu preparation instruction by a menu preparation instruction device according to an embodiment. [Figure 11] FIG. 11 is an explanatory diagram showing an example of a method for rearranging the menu order in step ST103 of FIG. 10. [Figure 12] FIG. 11 is a flowchart showing a first modified example of rearranging the menu order in step ST103 of FIG. [Figure 13] FIG. 13 is an explanatory diagram showing an example of a method for rearranging the menu order in step ST203 of FIG. 12. [Figure 14] FIG. 11 is a flowchart showing a second modified example of rearranging the menu order in step ST103 of FIG. [Figure 15] FIG. 15 is an explanatory diagram showing an example of a method for rearranging the menu order in step ST303 of FIG. 14. [Figure 16]Flow diagram showing the flow of manual tray insertion operations on a line work conveyor DETAILED DESCRIPTION OF THE INVENTION

[0012] The first invention made to solve the above problem is a menu preparation system that prepares a dish set corresponding to each of a plurality of menus by combining a plurality of dishes that make up each of the menus, and includes a menu preparation instruction device that sends menu preparation instructions according to the order in which the plurality of menus are to be prepared based on order information, and a menu preparation instruction device that is provided in a menu preparation area where the menus are prepared and that receives the plurality of menus. number of an automatic discharge shelf that stores dishes and automatically discharges the dishes selected in accordance with the menu preparation instructions in sequence; a plurality of food transport conveyors that transport the dishes discharged from the automatic discharge shelf toward a line work conveyor; and a line work conveyor that transports the dishes that arrive in sequence from the plurality of food transport conveyors in combination with the instructed menu contents. The plurality of food conveyor conveyors convey the plurality of dishes to be combined according to the menu so that the plurality of dishes are positioned at the downstream ends of the conveyors at the same time. The composition is as follows.

[0013] According to this, the menu preparation system is equipped with an automatic discharge shelf that automatically discharges dishes selected in sequence in accordance with menu preparation instructions, and a line work conveyor that carries multiple dishes discharged from the automatic discharge shelf, thereby improving work efficiency for combining multiple dishes that each make up multiple menus. In addition, the process of arranging multiple dishes discharged from the automatic discharge shelf so that they can be transported onto the line work conveyor can be made more efficient.

[0014] In addition, in a second invention, the menu preparation instruction device is configured to send out the menu preparation instruction according to the order in which the plurality of menus are to be prepared together for each ordering source.

[0015] This allows multiple menus to be prepared together for each ordering source, thereby making it possible to efficiently ship the cooking sets corresponding to each prepared menu.

[0016] In addition, in a third invention, the multiple dishes transported by the line work conveyor are stored in multiple shipping carts in a combined state, and the menu preparation instruction device is configured to send out the menu preparation instructions according to the order in which the multiple menus are to be prepared together in each of the corresponding shipping carts.

[0017] This allows multiple menus to be prepared together in each shipping cart, thereby making it possible to efficiently ship the cooking sets corresponding to each prepared menu.

[0018] In addition, in a fourth invention, the menu preparation instruction device is configured to set the order in which the multiple menus are prepared together for each shipping cart in accordance with the priority of the shipping cart.

[0019] This allows the order in which multiple menus are prepared to be set according to the priority of the shipping cart, making the shipping of meal sets more efficient.

[0020] In addition, in a fifth invention, the menu preparation instruction device is configured to set an order in which the multiple menus are to be prepared according to the types of the multiple menus, and to send out the menu preparation instructions according to that order.

[0021] This allows multiple menus to be prepared together according to their type, making the process of shipping meal sets more efficient.

[0022] In addition, the sixth invention further includes a tray supply machine that sequentially supplies trays on which the multiple dishes combined according to the menu are placed to the line work conveyor in accordance with the menu preparation instructions, and the menu preparation instructions include the orientation of each tray that is discharged onto the line work conveyor.

[0023] This allows for more efficient placement of multiple dishes discharged from the automatic discharge shelf onto each dish placement area on a tray carried by a line work conveyor.

[0026] Also, 7 The invention is configured such that the menu preparation area is provided with a first dish arrangement space in which a first dish arrangement work is carried out to arrange the multiple dishes transported by the multiple food transport conveyors on the line work conveyor in a combined state according to the menu, and further includes a first information output device that outputs work instruction information regarding the first dish arrangement work in the first dish arrangement space in accordance with the menu preparation instructions.

[0027] This allows the worker performing the first dish placement task to properly perform the task of placing multiple dishes on the line work conveyor based on the task instruction information.

[0028] Also, 8 In the invention, the menu preparation area is provided with a second dish arrangement space in which a second dish arrangement work is carried out to add other dishes according to the menu to the plurality of dishes arranged on the line work conveyor by the first dish arrangement work, and the second dish arrangement space is located downstream of the line work conveyor from the first dish arrangement space, and is further equipped with a second information output device that outputs work instruction information regarding the second dish arrangement work in the second dish arrangement space.

[0029] This allows the worker performing the second dish arrangement work to properly perform the work of adding other dishes to the multiple dishes being transported by the line work conveyor based on the work instruction information.

[0030] Also, 9 The invention further comprises a printer provided in the first dish arrangement space that prints information about each menu item based on the menu preparation instructions, and a reading device provided in the second dish arrangement space that reads the contents of the printed information, and the second information output device is configured to output the information read by the reading device as the work instruction information.

[0031] According to this, the second information output device outputs work instruction information regarding the second dish arrangement work in accordance with the information regarding each menu printed in the first dish arrangement space, so that the first dish arrangement work and the second dish arrangement work required for each dish set transported sequentially by the line work conveyor can be carried out without any discrepancies.

[0032] Also, 10 In the invention, the menu preparation area is provided with a judgment space where judgment work is performed to determine whether the multiple dishes placed on the line work conveyor by the first dish placement work and the other dishes added by the second dish placement work match the multiple dishes that make up the menu, and the judgment space is located at a position downstream of the line work conveyor from the second dish placement space, and is further equipped with a judgment information input / output device that outputs work instruction information related to the judgment work in the judgment space in accordance with the menu preparation instructions.

[0033] This makes it possible to reliably prepare a plurality of dishes combined according to a menu on the line work conveyor.

[0034] Also, 11 In the invention, the judgment information input / output device is configured to display a judgment result input screen for receiving input of the result of the judgment work.

[0035] This means that even if an abnormality (mismatch in cooking) is detected during the assessment process, other workers than the worker performing the assessment process can quickly respond to the abnormality based on the input of the assessment results.

[0036] Also, 12In the invention, the menu preparation area is provided with a shipping space at a position corresponding to the downstream end of the line work conveyor where shipping work of storing the multiple dishes into the shipping cart is carried out, and is further equipped with a shipping information output device that outputs shipping instruction information regarding the shipping work in the shipping space in accordance with the menu preparation instructions.

[0037] This allows the worker performing the shipping work to perform the shipping work appropriately based on the shipping instruction information.

[0038] Also, 13 The invention is configured such that the menu preparation area is provided with a manual work space where the plurality of dishes are manually taken out from a movable shelf containing the plurality of dishes and combined according to the menu.

[0039] This allows dishes that are manually removed from the movable shelves to be easily combined even if the order information includes a menu made up of dishes that are not suitable for storage on the automatic discharge shelves.

[0040] Also, 14 The invention is configured such that the manual work space further includes a correction information output device that outputs work instruction information regarding the work of correcting the combination of the multiple dishes placed on the line work conveyor by the first dish placement work and the second dish placement work.

[0041] This allows a worker who is working to correct a combination of multiple dishes to appropriately carry out the correction work based on the correction instruction information.

[0042] Hereinafter, embodiments of the present disclosure will be described with reference to the drawings.

[0043] FIG. 1 is a configuration diagram showing an example in which a menu preparation system 1 according to an embodiment is applied to cooking outside a hospital.

[0044] The menu preparation system 1 receives orders for meals for hospitalized patients at multiple hospitals 2 (here, Hospital A-Hospital C) and prepares dish sets (combinations of multiple dishes that make up each menu) according to the menus for those meals.

[0045] In the menu preparation system 1, the order acquisition device 11 acquires order information transmitted from the order terminals 6 used in each hospital 2 via a communication network 7 such as the Internet. The order terminals 6 are computers with communication functions, such as PCs (Personal Computers) or mobile phones. Similarly, the order acquisition device 11 is a computer with communication functions, such as a PC or a server.

[0046] The order information includes information about menus for multiple hospitalized patients (diners) at each hospital 2. The order information includes, for example, information such as the diner's name, food type, form, and menu. "Food type" indicates the name (type) of the menu for each diner's meal. The food type is determined, for example, by the diner's age, sex, and medical condition. The calorie and nutrient requirements of the diner are also taken into consideration when determining the food type. "Form" indicates the size of the ingredients contained in the dish. The form is selected so that each diner can easily eat it. "Menu" includes the type of dish provided to each diner and the items of that dish.

[0047] Here, the menu in the order information includes, for example, types of dishes such as a staple food, a main dish, a side dish 1, and a side dish 2. However, the types of dishes included in each menu are not limited to a staple food, a main dish, a side dish 1, and a side dish 2.

[0048] Note that acquisition of order information by the order acquisition device 11 is not limited to communication with the order terminal 6. For example, in the menu preparation system 1, the contents of an order conveyed by a staff member of each hospital 2 via telephone, facsimile, or the like may be input to the order acquisition device 11 as order information.

[0049] Furthermore, in the menu preparation system 1, the menu preparation instruction device 13 is provided so as to be capable of data linkage with the order acquisition device 11, thereby enabling the use of order information acquired by the order acquisition device 11. The menu preparation instruction device 13 is made up of a computer with a communication function, such as a PC or a server. The menu preparation instruction device 13 is connected to the order acquisition device 11 so as to be able to communicate with it via a dedicated line, a LAN (Local Area Network), or the like.

[0050] Furthermore, based on the order information, menu preparation instruction device 13 can send menu preparation instructions (including control commands) according to the order in which multiple menus are to be prepared to the devices and equipment that make up menu preparation equipment 17. Menu preparation instruction device 13 is connected to at least some of the devices and equipment that make up menu preparation equipment 17 via a dedicated line, LAN, etc. so that it can communicate with them. Menu preparation equipment 17 is provided in menu preparation area 15 (see Figure 2) where line work for preparing each menu is carried out.

[0051] In this embodiment, the multiple dishes handled in menu preparation area 15 are supplied from an adjacent cooking facility (not shown). Also, at least some of the multiple dishes handled in menu preparation area 15 may be supplied from a facility in a remote location (for example, a food processing factory not shown). Once preparation is complete in menu preparation area 15, the dish sets corresponding to each menu are placed on a cart and transported to each hospital 2 by a transport vehicle or the like.

[0052] In the menu preparation system 1, the order acquisition device 11 and the menu preparation instruction device 13 may be configured as a single device. Alternatively, the functions of at least one of the order acquisition device 11 and the menu preparation instruction device 13 may be realized by multiple devices working together.

[0053] The menu preparation system 1 is not limited to off-campus cooking and can be applied to any system that provides meals. For example, the menu preparation system 1 can receive orders from a school regarding meal menus for students. Also, for example, the menu preparation system 1 can be installed in a facility that provides meals, such as a restaurant, and can receive orders regarding meal menus to be provided to customers of the facility.

[0054] In this embodiment, the term "food" primarily refers to food served on tableware such as plates and bowls. However, "food" may also include food packaged in paper or plastic containers (e.g., packaged foods). "Food" may also include food that has not been cooked by boiling, grilling, frying, or other methods (e.g., raw meat and vegetables served in a pan for heating). Such uncooked food may be cooked at the table of the eater (i.e., the person eating the meal) after being served.

[0055] The term "line work" refers to a series of tasks for preparing the multiple dishes that make up each menu so that they can be served to each customer (for example, setting (placing) them on each tray). In line work, each dish flows along a predetermined line that has been set in advance (for example, transported by a conveyor). The term "work" is not limited to work done by people as workers, but also includes work done by automated machines (for example, robots) instead of people.

[0056] FIG. 2 is a schematic diagram showing the overall configuration of the menu preparation equipment 17 provided in the menu preparation area 15 according to the embodiment. FIG. 3 is an explanatory diagram of the tray 53 and the tray supply direction (discharge direction) by the tray supplier 51 according to the embodiment. FIG. 4 is an explanatory diagram showing an example of a meal ticket 66 printed by the printer 65. FIG. 5 is an explanatory diagram showing an example of work instruction information output to the first display 71A. FIG. 6 is an explanatory diagram showing an example of work instruction information output to the second display 71B. FIG. 7 is an explanatory diagram showing an example of work instruction information output to the judgment display 71C. FIG. 8 is an explanatory diagram showing an example of work instruction information output to the manual operation display 71E.

[0057] In Fig. 2, the menu preparation equipment 17 is shown in a generally plan view, excluding some components (such as a display). In the following description, the front-to-back and left-to-right directions in the menu preparation system 1 follow the directions of the arrows shown as crosses in Fig. 2.

[0058] As shown in FIG. 2, the menu preparation equipment 17 includes automatic discharge shelves 21A-21D that store multiple dishes and automatically discharge the dishes sequentially. The automatic discharge shelves 21A-21D each store the same type of dish. In this embodiment, the automatic discharge shelves 21A-21D store various (here, four) dishes 22A-22D that make up each menu, namely, a staple food, a main dish, a side dish 1, and a side dish 2, respectively. The dishes 22A-22D to be discharged from the automatic discharge shelves 21A-21D and the timing of their discharge are determined based on a menu preparation instruction from the menu preparation instruction device 13. The menu preparation instruction to the automatic discharge shelves 21A-21D includes information regarding the discharge order of each dish. Typically, based on the menu preparation instruction, the dishes that make up the same menu are simultaneously discharged from the automatic discharge shelves 21A-21D. It is not necessary to provide multiple automatic discharge shelves. Furthermore, one automatic discharge shelf may accommodate not only the same type of food (for example, a main dish), but also a plurality of types of food (for example, a main dish and a side dish 1).

[0059] Hereinafter, when there is no need to particularly distinguish between the automatic discharge shelves 21A-21D, they will be collectively referred to as "automatic discharge shelves 21." Furthermore, when there is no need to particularly distinguish between the dishes 22A-22D, they will be collectively referred to as "dishes 22."

[0060] Dishes 22A-22D each include a plurality of different dishes. Furthermore, the shapes and weights of the ingredients in these dishes may differ from one another. Staple foods as dish 22A include items using carbohydrate-based ingredients, such as rice, bread, mochi, udon, soba, or pasta. Main dishes as dish 22B include items using ingredients that are primarily sources of protein and lipids, such as fish, meat, soy products, or eggs. Side dishes 1 and 2 as dishes 22C and 22D include items using ingredients that are sources of vitamins, minerals, and dietary fiber, such as vegetables, mushrooms, or seaweed. Each menu may also include foods (e.g., desserts and beverages) other than the staple foods, main dishes, side dishes 1, and side dishes 2.

[0061] A discharge shelf display 23 is provided near the automatic discharge shelf 21. In addition, a work space set up behind the automatic discharge shelf 21 is arranged to house discharge shelf operators 25 in charge of work related to the automatic discharge shelf 21. The discharge shelf display 23 outputs (displays) work instruction information included in the menu preparation instructions from the menu preparation equipment 17. This work instruction information includes information regarding the work of supplying dishes 22 to the automatic discharge shelf 21 that each discharge shelf operator 25 should perform (for example, information about the order or timing of adding each dish). Each discharge shelf operator 25 can appropriately add dishes 22 to the automatic discharge shelf 21 according to the work instruction information directed to them.

[0062] The automatic discharge shelf 21 has a shelf body 31 that stores the dishes 22 that are placed on it. The automatic discharge shelf 21 also has a dish selection mechanism 32 that is arranged in front of the shelf body 31 and that selects one dish to be discharged from the automatic discharge shelf 21. The automatic discharge shelf 21 is further provided with a dish discharge path 35 that is arranged to extend forward from the front end of the dish selection mechanism 32.

[0063] The shelf body 31 is provided with multiple food chutes 31A (food storage passages), with a predetermined number of food chutes 31A assigned to each type of food. For example, the multiple food chutes 31A are arranged in a matrix pattern in the vertical and horizontal directions on the shelf body 31 in a side view. The multiple dishes 22 stored in the shelf body 31 are lined up in a row in the front-to-back direction in each food chute 31A, and move forward sequentially as a dish located at the front end of the food chute 31A is discharged. The dish selection mechanism 32 selects one dish from the dishes that have moved to the front end of the food chutes 31A based on a menu preparation instruction and discharges it into the food discharge path 35. The menu preparation instruction sent from the menu preparation equipment 17 to the automatic discharge shelf 21 includes information on the discharge order of the dishes 22.

[0064] Food discharge path 35 has a moving mechanism (e.g., a belt conveyor) not shown, and food discharged onto food discharge path 35 is moved to the front end of food discharge path 35 by this moving mechanism. However, food discharge path 35 may also have a food transport ramp that slopes downward toward the front as a moving mechanism. This allows food discharged onto food discharge path 35 to move (slide) by its own weight to the front end of the ramp (i.e., food discharge path 35).

[0065] The menu preparation equipment 17 includes a line work conveyor 41 that carries a plurality of dishes 22 discharged from the automatic discharge shelf 21 in a combined state according to the menu. In addition, an auxiliary carrying device 43 is provided between the automatic discharge shelf 21 and the line work conveyor 41 to sequentially carry the dishes 22 discharged from the automatic discharge shelf 21 toward the line work conveyor 41.

[0066] Auxiliary conveying device 43 includes auxiliary conveyor 45, which extends left and right and conveys dishes discharged from automatic discharge shelves 21A, 21B to the right. Auxiliary conveyor 45 is connected to the downstream end of food discharge path 35 of automatic discharge shelves 21A, 21B. Dishes 22A, 22B supplied to auxiliary conveyor 45 are conveyed sequentially toward the downstream end located on the right. Similarly, auxiliary conveying device 43 includes auxiliary conveyor 46, which extends left and right and conveys dishes discharged from automatic discharge shelves 21C, 21D to the left. Auxiliary conveyor 46 is connected to the downstream end of food discharge path 35 of automatic discharge shelves 21C, 21D. Dishes 22C, 22D supplied to auxiliary conveyor 46 are conveyed sequentially toward the downstream end located on the left. Automatic discharge shelves 21A-21D discharge each dish from dish discharge path 35 at a predetermined timing in synchronization with the intermittent movement of auxiliary conveyors 45, 46 so that the specified dish intervals are maintained.

[0067] Auxiliary conveying device 43 also includes two connecting conveyors 47A, 47B (food conveying conveyors) that extend in the front-to-rear direction and convey food forward that is supplied from the downstream end of auxiliary conveyor 45. Connecting conveyors 47A, 47B are disposed between auxiliary conveyor 45 and line operation conveyor 41, which are disposed substantially parallel to each other, so as to connect them. Dishes 22A, 22B supplied to connecting conveyors 47A, 47B are sequentially conveyed toward the downstream end located at the front.

[0068] Similarly, auxiliary conveying device 43 includes two connecting conveyors 47C, 47D (food conveying conveyors) that extend rearward and convey food supplied from the downstream end of auxiliary conveyor 46 forward. Connecting conveyors 47C, 47D are disposed between auxiliary conveyor 46 and line operation conveyor 41, which are arranged substantially parallel to each other, so as to connect them. Dishes 22C, 22D supplied to connecting conveyors 47C, 47D are sequentially conveyed toward the downstream end located at the front.

[0069] The line work conveyor 41 sequentially transports dishes 22A-22D carried by the connecting conveyors 47A-47D toward its downstream end. More specifically, the line work conveyor 41 sequentially transports trays 53 on which multiple dishes are placed from the right side (upstream side) to the left side (downstream side). A tray supplier 51 is attached to the upstream end of the line work conveyor 41.

[0070] The tray supply machine 51 can store a plurality of trays 53 on which dishes 22 are placed, and is equipped with a SCARA robot 55 that sequentially (i.e., one by one) supplies the stored trays 53 to the line work conveyor 41.

[0071] 3(A) and 3(B), tray 53 includes a partition 57 that separates multiple (here, two) food placement areas 53A and 53B, each having a different surface area. First food placement area 53A has a larger surface area than second food placement area 53B. In this embodiment, hot food (e.g., cooked food) is placed in the downstream area of ​​tray 53, and cold food (e.g., food at room temperature or chilled in a refrigerator, etc.) is placed in the upstream area of ​​tray 53. 2, when trays 53 are supplied from tray supplier 51 to line operation conveyor 41 with first food placement area 53A positioned downstream (i.e., second food placement area 53B positioned upstream), subsequent line operation places hot dishes (which require a larger placement space than cold dishes) in first food placement area 53A, and cold dishes (which require a smaller placement space than hot dishes) in second food placement area 53B. On the other hand, when trays 53 are supplied from tray supplier 51 with first food placement area 53A positioned upstream, subsequent line operation places hot dishes (which require a smaller placement space than cold dishes) in second food placement area 53B, and cold dishes (which require a larger placement space than hot dishes) in first food placement area 53A. However, without being limited to the above example, cold dishes may be placed in the downstream area of ​​tray 53, and hot dishes may be placed in the upstream area of ​​tray 53. Furthermore, in this embodiment, the orientation of tray 53 is determined by the relative sizes of the multiple food placement areas defined by dividers 57, but tray 53 is not limited to such a configuration. For example, tray 53 may have one food placement area, and the orientation of the tray may be determined by a mark provided on tray 53 (for example, at least one of letters, symbols, figures, patterns, etc. used to indicate direction). In this case, for example, hot dishes and cold dishes may be placed separately in the upstream and downstream portions of one food placement area of ​​tray 53.

[0072] When supplying each tray 53, the SCARA robot 55 can appropriately select between a first arrangement (see FIG. 3(A)) in which the first food placement area 53A of the tray 53 faces the downstream side (left side in FIG. 2) of the line work conveyor 41 and a second arrangement (see FIG. 3(B)) in which the second food placement area 53B faces the downstream side (left side in FIG. 2) of the line work conveyor 41 based on a menu preparation instruction from the menu preparation instruction device 13. The menu preparation instruction to the tray supplying device 51 includes information on the orientation (either the first arrangement or the second arrangement) of each tray 53 discharged onto the line work conveyor 41. The orientation of each tray 53 is set so that it is easy for a worker to later place dishes 22 on each tray transported on the line work conveyor 41. In addition, the order in which each tray 53 is discharged from the tray supplying machine 51 (i.e., the order of the first arrangement and the second arrangement) corresponds to the order in which the multiple dishes that make up the menu to be placed on them are discharged from the automatic discharge shelves 21A-21D.

[0073] A first dish placement space 61 is provided around the line work conveyor 41 downstream of the tray supply machine 51 (left side in FIG. 2). In the first dish placement space 61, dish placement workers 63A, 63B perform the task of placing multiple dishes 22A-22D on corresponding trays 53 on the line work conveyor in order to combine them according to a menu (hereinafter referred to as the first dish placement task).

[0074] Food placement workers 63A and 63B can, as needed, start and stop line work conveyor 41. Alternatively, line work conveyor 41 may be configured to start and stop based on menu preparation instructions from menu preparation equipment 17.

[0075] In this embodiment, the multiple dishes that make up each menu are combined by placing the multiple dishes that make up each menu on each tray 53. The combination of dishes placed on each tray 53 may make up the same menu (i.e., the same set of dishes may be placed on multiple trays 53). However, trays do not necessarily have to be used to combine the dishes, and other containers (e.g., baskets or bags) may also be used.

[0076] For example, dish placement worker 63B can place dishes 27C and 27D, carried by connecting conveyors 47C and 47D, in second dish placement area 53B of tray 53. Then, dish placement worker 63A can place dishes 27A and 27B, carried by connecting conveyors 47A and 47B, in first dish placement area 53A of tray 53. Connecting conveyors 47A-47D simultaneously transport each dish to be combined according to the menu, positioning them at their respective downstream ends (i.e., directly in front of dish placement workers 63A and 63B). This is achieved by discharging the dishes to be combined in the first dish placement task from automatic discharge shelves 21A-21D in the same order (or at the same time) based on the menu preparation instructions. This improves the efficiency of the first dish placement task by dish placement workers 63A and 63B.

[0077] A printer 65 is installed in the first dish placement space 61 to print meal cards 66 (i.e., information about the menu for each eater) corresponding to each tray 53 based on menu preparation instructions. As shown in FIG. 4, the meal cards 66 include information such as the ordering source (Hospital A), the eater's location (3rd floor, Room 301), date (February 5th), meal timing (lunch), eater (Yamada XX), menu type (Kokoro-ko Shoku A), ingredient type (bite-sized portions), staple food (300g of rice), main dish (shrimp and vegetables with egg), side dish 1 (bok choy with peanuts), side dish 2 (simmered shredded daikon radish), other dishes (miso soup, pineapple, canned pear), and the eater's allergies (mackerel allergy). The meal cards 66 also include barcodes 68 corresponding to the displayed information. The food arrangement worker 63B arranges the food cards 66 printed by the printer 65 on the corresponding trays 53 (or in the vicinity of the trays 53).

[0078] In addition, a first display 71A (first information output device) is installed in the first dish arrangement space 61, which outputs (displays) information contained in the menu preparation instructions from the menu preparation equipment 17 as work instruction information regarding the first dish arrangement work for the dish arrangement workers 63A and 63B.

[0079] 5, the work instruction information displayed on the first display 71A includes, for example, the date (morning of September 25, 2020), the cart number (No. 101) on which the food will be placed, the orderer (Hospital A), the type of menu (Kinko Shoku A), and the temperatures (hot or cold) of the staple food, main dish, and side dishes for the food to be placed on the tray to be worked on next (next tray), as well as the cart number (No. 101) on which the food will be placed, the orderer (Hospital A), the type of menu (Kinko Shoku A), and the temperatures (hot (hot food) or cold (cold food)) of the staple food, main dish, and side dishes 1 and 2. The displayed work instruction information also includes the status of the corresponding cart (scheduled completion time is 15:20, and the remaining number of trays to be accommodated is 8), information on the orientation of each tray 53 to be transported by the line work conveyor 41 (icon indicating the orientation of the tray), information on the temperature (hot or cold) of the food placement areas 53A and 53B of the tray 53, information on the remaining number of trays (5) in the tray supplier 51, and information on the time until the trays run out (3 minutes). Furthermore, the displayed work instruction information screen also displays information on whether the printer 65 is operating normally (normal), and an operation button for reprinting the meal ticket 66 (reprint meal ticket). The work instruction information displayed on the first display 71A is not limited to that shown in FIG. 5.

[0080] A second dish placement space 81 is provided around the line work conveyor 41 downstream of the first dish placement space 61 (left side in FIG. 2). In the second dish placement space 81, dish placement workers 63C-63E perform the task of adding other dishes according to the menu to the multiple dishes placed on each tray 53 by the first dish placement task (hereinafter referred to as the second dish placement task). In the second dish placement task, additional dishes (e.g., desserts, beverages) and cutlery other than the staple food, main dish, side dish 1, and side dish 2 may be placed on the tray 53.

[0081] A barcode reader 83 (reading device) is installed in the second dish arrangement space 81 to read information from the barcode 68 (see FIG. 4) attached to the meal card 66 corresponding to each tray 53. The information from the meal card 66 read by the barcode reader 83 is sent to the menu preparation instruction device 13.

[0082] Additionally, second dish arrangement space 81 is provided with second display 71B (second information output device) that outputs (displays) work instruction information relating to the second dish arrangement work for dish arrangement workers 63C-63E.

[0083] As shown in FIG. 6, the work instruction information displayed on the second display 71B includes information about the food to be placed on the tray (serving tray), such as the date (morning of September 25, 2020), the cart number (No. 101) containing the food, the ordering source (Hospital A), the type of menu (Shinko Shoku A), other dishes to be added (miso soup, pineapple, canned pears), and the eater's allergies (mackerel allergy). The menu preparation instruction device 13 can display information on the meal card 66 read by the barcode reader 83 as work instruction information on the second display 71B. The information on the meal card 66 may be sent from the menu preparation instruction device 13 to the second display 71B as a menu preparation instruction, or it may be sent from the barcode reader 83 to the second display 71B without going through the menu preparation instruction device 13. Note that the work instruction information displayed on the second display 71B is not limited to that shown in FIG. 6.

[0084] In this way, the second display 71B displays work instruction information regarding the second dish arrangement work in accordance with the information on the meal tag 66 printed in the first dish arrangement space 61, so that the first dish arrangement work and the second dish arrangement work required for each dish set transported sequentially by the line work conveyor 41 are carried out without any discrepancies.

[0085] A determination space 85 is provided around the line work conveyor 41 downstream of the second dish arrangement space 81 (left side in FIG. 2). In the determination space 85, determination workers 63F-63H perform the task of determining whether the dish sets placed on each tray 53 on the line work conveyor 41 match the contents of the corresponding menu (hereinafter referred to as the determination task). At this time, each tray 53 to be determined contains multiple dishes placed in the first dish arrangement task and other dishes added in the second dish arrangement task.

[0086] The judgment space 85 is equipped with a touch panel judgment display 71C (judgment information input / output device) that outputs (displays) the information contained in the menu preparation instructions from the menu preparation equipment 17 as work instruction information regarding the judgment work for the judgment workers 63F-63H.

[0087] As shown in FIG. 7, the work instruction information displayed on the determination display 71C includes information about the food being placed on the tray (the tray currently being served), such as the date (morning of September 25, 2020), the cart number (No. 101), the ordering source (Hospital A), the type of menu (Kokoro Shokudo A), the staple food (300g of rice), the main dish (shrimp and vegetables with egg), side dish 1 (bok choy with peanuts), side dish 2 (simmered shredded daikon radish), other dishes (miso soup, pineapple, canned pear) and their temperatures (hot or cold), the type of ingredients (half, bite-sized, or bean paste), and the eater's allergies (mackerel allergy). The displayed work instruction information also includes each cart number (e.g., 101) and the progress of the work to place the food on that cart (e.g., 24 / 24). The work instruction information displayed on the determination display 71C is not limited to that shown in FIG. 7.

[0088] The work instruction information screen displayed on the evaluation display 71C also functions as a judgment result input screen for accepting input of the results of the evaluation work. More specifically, the work instruction information screen displays operation buttons 72 (Main Dish button, Main Dish button, Side Dish 1 button, Side Dish 2 button, and Addition button) that the evaluation worker 63F-63H should press if they determine that there is a problem (such as a mix-up or shortage) with the staple food, main dish, side dish 1, side dish 2, or other dishes (additions). When the evaluation worker 63F-63H presses any of the operation buttons 72, the information is transmitted to the menu preparation instruction device 13. This allows other workers other than the evaluation worker 63F-63H to quickly address the abnormality based on the input of the evaluation result (pressing the operation button 72) by the evaluation worker 63F-63H. The evaluation worker 63F-63H can start and stop the line operation conveyor 41 as necessary.

[0089] A shipping space 91 is provided around the downstream end of the line work conveyor 41, downstream of the evaluation space 85 (left side in Figure 2). In the shipping space 91, shipping workers 63I, 63J carry out the task of placing multiple dishes (dish sets) placed on trays 53 into a shipping cart 93 (hereinafter referred to as shipping work). The shipping cart 93 is transported to the ordering source (here, a hospital) using a food transport vehicle (not shown). At the hospital, each tray 53 with the dish placed on it is served in turn to each corresponding hospitalized patient.

[0090] A shipping display 71D (shipping information output device) is installed in the shipping space 91. The shipping display 71D outputs (displays) information included in the menu preparation instructions from the menu preparation equipment 17 as work instruction information related to the shipping work for the shipping workers 63I, 63J. The work instruction information displayed on the shipping display 71D includes, for example, the same information (excluding the operation button 72) as the work instruction information displayed on the determination display 71C shown in FIG.

[0091] Additionally, a manual work space 97 is provided in an appropriate location in the menu preparation area 15. In the manual work space 97, workers 63K and 63L manually take out a plurality of dishes from a movable food storage rack 95 (movable shelf) that stores a plurality of dishes, combine them according to the menu, and place them on trays 53.

[0092] Workers 63K and 63L prepare a number of dishes that make up a menu with a small number of orders. As a result, menu preparation system 1 can easily combine dishes manually removed from dish storage rack 95 (here, set them on tray 53) even when the order information includes a menu made up of dishes that are not suitable for storage on automatic discharge shelves 21A-21D.

[0093] Furthermore, the workers 63K and 63L can correct the combination of multiple dishes for a tray 53 (dish set) that is determined to have a problem (mix-up, shortage, etc.) during the evaluation work in the evaluation space 85. This allows the problem to be easily corrected even if a problem occurs during work on the line work conveyor 41.

[0094] A touch panel type manual work display 71E (correction information output device) that outputs (displays) work instruction information related to manual work for the workers 63K and 63L is installed in the manual work space 97. Also installed in the manual work space 97 is a printer 165 similar to the printer 65 described above.

[0095] 8, the work instruction information displayed on the manual operation display 71E includes information about the food to be placed on the tray (serving tray), such as the date (morning of September 25, 2020), the cart number (No. 105), the ordering source (Hospital A), the type of menu (Kokoro Shoku A), the staple food (300g total), the main dish (shrimp and vegetables with egg), side dish 1 (bok choy with peanuts), side dish 2 (simmered shredded daikon radish), other dishes (not shown), their temperatures (hot or cold), and the type of ingredients (mixer, chopped, half portion, bean paste, shape). The displayed work instruction information also includes each cart number (e.g., 101) and the progress of the work of placing the food on it (e.g., the tray is 4 / 4 full). The displayed work instruction information also includes the operating status of the line work conveyor 41 (automated line), such as the cart number (No. 104) currently being transported (serving food), the estimated end time (15:20), the number of remaining trays (7), and the predicted end time for subsequent carts (next carts) (for example, cart number 105 is scheduled to finish at 15:30). The displayed work instruction information screen also displays information on whether the printer 165 is operating normally (normal), an operation button (serving complete button) to be pressed when food preparation is complete (serving complete), and an operation button (meal ticket reprint button) to be pressed to have the printer 165 reprint the meal ticket 66. The work instruction information displayed on the manual operation display 71E is not limited to that shown in FIG. 8.

[0096] Based on such work instruction information, workers 63K and 63L can appropriately prepare a plurality of dishes that make up a menu with a small number of orders. Furthermore, when work is performed to correct the combination of dishes, items that need to be corrected (for example, indications related to the main dish) may be highlighted in the work instruction information shown in Figure 8.

[0097] FIG. 9 is a block diagram showing an example of the hardware configuration of the menu preparation instruction device 13 according to the embodiment.

[0098] The menu preparation instruction device 13 is a computer having a known hardware configuration, and includes a processor 101, a RAM 102, a RO 103, a storage 104, a display device 105, an input device 106, and a communication interface (I / F) 107.

[0099] The processor 101 executes various processes (such as sending menu preparation instructions) by the menu preparation instruction device 13 based on a predetermined control program. The RAM 102 is a volatile memory that functions as a work area for the processor 101. The RO 103 is a non-volatile memory that stores the control programs executed by the processor 101 and necessary data. The storage 104 is composed of a hard disk drive, flash memory, etc., and stores information necessary for various processes by the menu preparation instruction device 13. The display device 105 is composed of an LCD display, etc., and displays information related to various processes by the menu preparation instruction device 13. The input device 106 is composed of input devices such as a keyboard, mouse, and touch panel. The communication interface 77 is connected to a network and executes communication with other devices.

[0100] The order acquisition device 11 may also have the same hardware configuration as the menu preparation instruction device 13.

[0101] The menu preparation instruction device 13 is directly or indirectly connected to the automatic discharge shelves 21A-21D, various displays 23, 71A-71E, tray supplier 51, printers 65, 165, and barcode reader 83 so as to be able to communicate with them.

[0102] Fig. 10 is a flow diagram showing the flow of sending a menu preparation instruction by the menu preparation instructing device 13 according to the embodiment. Fig. 11 is an explanatory diagram showing an example of a method for rearranging the menu order in step ST103 of Fig. 10.

[0103] As shown in FIG. 10, when the order acquisition device 11 completes acquisition of the order information (Yes in ST101), the menu preparation instruction device 13 groups the multiple menus included in the order information by order source (for example, for each of Hospital A to Hospital C) (ST102).

[0104] Next, the menu preparation instruction device 13 rearranges the order of each menu grouped by order source (ST103). For example, in step ST103, the menu preparation instruction device 13 can rearrange the order of each grouped menu based on the shipping time (planned) of each grouped menu, as shown in FIG. 11. At this time, the menu preparation instruction device 13 generates a menu preparation instruction so that the menu located higher (upper) in the order information shown in FIG. 11 is prepared first. In the example of FIG. 11, the menu related to Hospital C, which has the earliest shipping time, is moved to the top (upper), followed by the menu related to Hospital B and the menu related to Hospital A. Note that for convenience, only a portion of the information included in the order information is shown in FIG. 11.

[0105] The menu preparation instruction device 13 then generates menu preparation instructions according to the order order for preparing the multiple menus, based on the order information updated by rearranging the order of each menu item (ST104). The menu preparation instructions generated in step ST104 may contain different information depending on the device or equipment to which they are sent. That is, in step ST104, multiple menu preparation instructions may be generated depending on the device or equipment to which they are sent. The menu preparation instruction device 13 then sends the generated menu preparation instructions to each device or equipment constituting the menu preparation equipment 17 (ST105). As a result, in the menu preparation system 1, multiple menus are prepared collectively for each ordering source, thereby streamlining the shipping of dish sets corresponding to each prepared menu item.

[0106] Fig. 12 is a flow diagram showing a first modified example of rearranging the menu order in step ST103 of Fig. 10. Fig. 13 is an explanatory diagram showing an example of a method of rearranging the menu order in step ST203 of Fig. 12.

[0107] In a first modified example relating to rearrangement of the menu order, the menu preparation instruction device 13 acquires order information relating to the order source to be processed (e.g., Hospital C) for each menu grouped in step ST102 of Fig. 10 (ST201). Next, the menu preparation instruction device 13 determines whether shipping order information exists for the shipping cart 93 that accommodates the dish sets corresponding to each menu included in the order information (ST202).

[0108] Therefore, if there is no shipping order information (No in ST202), the menu preparation instruction device 13 can rearrange the order of each menu item according to the cart number of the shipping cart 93 (i.e., in ascending order of cart number) as shown in FIG. 13(A) (ST203). On the other hand, if there is shipping order information (Yes in ST202), the menu preparation instruction device 13 can rearrange the order of each menu item according to the shipping order of the shipping cart 93 as shown in FIG. 13(B) (ST204). FIG. 13(B) shows that cart (number 2) has a shipping order before cart (number 1). Such a shipping order can be set, for example, based on the shipping time (scheduled) of the shipping cart 93 (or the menu).

[0109] The menu preparation instruction device 13 then updates the order information based on the results of rearranging the order of each menu item in step ST203 or step ST204 (ST205). This allows the menu preparation system 1 to set the order in which multiple menu items are prepared according to the priority of the shipping cart, thereby making the shipping of dish sets corresponding to the menus more efficient. While the first variant illustrates an example in which multiple menu items are prepared according to the priority of the shipping cart, the menu preparation instruction device 13 can change the priority of preparing the menu items as needed. For example, if some kind of trouble occurs in the menu preparation system 1, the menu preparation instruction device 13 can move a specific menu item to a higher priority, regardless of the priority of the existing shipping cart.

[0110] Fig. 14 is a flow diagram showing a second modified example of rearranging the menu order in step ST103 of Fig. 10. Fig. 15 is an explanatory diagram showing an example of a method of rearranging the menu order in step ST303 of Fig. 14.

[0111] In a second modified example relating to rearrangement of the menu order, the menu preparation instruction device 13 acquires order information relating to the order source (e.g., Hospital C) to be processed for each menu grouped in step ST102 of Fig. 10 (ST301). Next, the menu preparation instruction device 13 determines whether there are multiple menus containing the same type of dish (here, the same item) for each menu included in the order information (ST302).

[0112] Therefore, when there are multiple menus containing the same type of dish (YES in ST302), the menu preparation instruction device 13 can rearrange the order of each menu so that multiple menus containing the same type of dish are grouped together (S303), as shown in Fig. 15. Fig. 15 shows an example in which whether a menu contains the same type of dish is determined based on the type of menu (for example, regular meal A-regular meal E) and the menus are grouped (rearranged).

[0113] Thereafter, the menu preparation instruction device 13 updates the order information (ST304) based on the results of rearranging the order of each menu item in step ST303. As a result, in the menu preparation system 1, multiple menu items are prepared together according to their types (i.e., the items of each dish that make up the menu), which makes it possible to more efficiently ship the dish sets.

[0114] Next, a process will be described for transporting trays 53 (hereinafter referred to as manual trays) on which dish sets according to a menu are placed in the manual work space 97 by the line work conveyor 41. Fig. 16 is a flow diagram showing the flow of the operation of inserting the manual trays on the line work conveyor 41.

[0115] 16, when line work begins on line work conveyor 41, automatic discharge shelves 21A-21D begin discharging food (ST401). Also, when the discharged food arrives at line work conveyor 41 (i.e., arrives at the downstream end of connecting conveyors 47A-47D), tray supplier 51 begins discharging trays 53 (ST402).

[0116] Therefore, when it is determined that manual tray insertion has begun (Yes in ST403), the automatic discharge shelves 21A-21D suspend the discharge of food (ST404), and the tray supplier 51 suspends the discharge of trays 53 (ST405). In step ST403, the menu preparation instruction device 13 can determine that manual tray insertion has begun, for example, when an operation to start manual tray insertion is performed by the operator 63K, 63L on the screen displayed on the manual display 71E. Alternatively, in step ST403, the menu preparation instruction device 13 can determine that manual tray insertion has begun, for example, when an operator presses a manual tray insertion button (not shown) provided on the line work conveyor 41.

[0117] When the manual tray insertion is completed (Yes in ST406), the process returns to step ST401 and the same steps as those described above are repeatedly executed.

[0118] In this way, by appropriately inserting multiple dishes (manual trays) manually removed from the dish storage rack 95 into the line work conveyor 41, they can be handled together with multiple dishes discharged from the automatic discharge shelves 21A-21D.

[0119] Insertion of manual trays onto the line work conveyor 41 is performed by workers 63K, 63L carrying the manual tray from the manual work space 97 to the line work conveyor 41 (for example, near the first dish placement space 61). Alternatively, the menu preparation system 1 may be provided with a sub-conveyor for carrying the manual tray, with the downstream end of the sub-conveyor connected to an intermediate section of the line work conveyor corresponding to a position upstream of the second dish placement space (for example, the position of the first dish placement space). Such a sub-conveyor eliminates the need for workers 63K, 63L to carry the manual tray onto the line work conveyor 41, reducing their workload.

[0120] In addition, the components of the menu preparation instruction device and menu preparation system using the same disclosed in the above embodiment are not necessarily all essential, and can be selected as appropriate as long as they do not deviate from the scope of the present invention.

[0121] For example, the number of workers 25, 63A-63L arranged in the menu preparation area 15 may be changed as appropriate. Furthermore, in the menu preparation system 1, an RFID (Radio Frequency Identifier) ​​tag may be attached to each tray 53, and an RFID reader / writer may be provided in the tray supplier 51 or the line work conveyor 41, thereby managing information about the dishes to be placed on each tray 53. Furthermore, instead of using RFID, information about the dishes to be placed on each tray 53 may be managed by providing individual item management means, such as a two-dimensional barcode, on each tray 53. [Industrial Applicability]

[0122] The menu preparation instruction device and menu preparation system using the same disclosed herein have the effect of suppressing a decrease in the efficiency of combining multiple dishes according to each menu in a menu preparation area where line work is carried out to combine multiple dishes that make up each menu, and are useful as a menu preparation instruction device and menu preparation system using the same that allocates each menu to one of multiple lines used for line work. [Explanation of symbols]

[0123] 1: Menu preparation system 6: Order terminal 7: Communication Network 11: Order acquisition device 13: Menu preparation instruction device 15: Menu preparation area 17: Menu preparation equipment 21A-21D: Automatic discharge shelf 22A-22D: Cooking 23: Display 25: Discharge shelf worker 32: Food selection mechanism 35: Cooking outlet 41: Line work conveyor 43: Auxiliary transport device 45, 46: Auxiliary conveyor 47A-47D: Connecting conveyor (food transport conveyor) 51: Tray supply machine 53: Tray 53A: First food placement area 53B: Second food placement area 55: SCARA robot 57: Divider 61: First food placement space 63A-63L: Food placement worker 65,165: Printer 66: Meal card (information about the menu) 68: Barcode 71A-71E: Display 81: Second food placement space 83: Barcode reader 85: Judgment space 91: Shipping space 93: Shipping Cart 97: Manual work space 101: Processor 102: RAM 104: Storage 105:Display device 106: Input device

Claims

1. A menu preparation system that prepares a dish set corresponding to each of a plurality of menus by combining a plurality of dishes that respectively constitute the menus, a menu preparation instruction device that sends menu preparation instructions according to the order information and in accordance with the order in which the plurality of menus are to be prepared; an automatic discharge shelf that is provided in a menu preparation area where the menu is prepared, stores the plurality of dishes, and automatically discharges the dishes selected in accordance with the menu preparation instructions in sequence; a plurality of food conveying conveyors that convey the food discharged from the automatic discharge shelves toward a line work conveyor; a line work conveyor that conveys the dishes that arrive sequentially from the plurality of food conveyor belts in accordance with the specified menu combinations; A menu preparation system in which the plurality of food conveying conveyors convey each of the dishes so that the plurality of dishes to be combined according to the menu are positioned at the downstream ends of each conveyor at the same time.

2. The menu preparation system according to claim 1 , wherein the menu preparation instruction device sends out the menu preparation instructions according to an order in which the plurality of menus are prepared together for each ordering source.

3. The plurality of dishes carried by the line work conveyor are housed in a plurality of shipping carts in a combined state, The menu preparation system according to claim 1 or claim 2, wherein the menu preparation instruction device sends out the menu preparation instructions according to the order in which the multiple menus are prepared together for each of the corresponding shipping carts.

4. The menu preparation system according to claim 3 , wherein the menu preparation instruction device sets the order in which the plurality of menus are prepared together for each shipping cart according to the priority of the shipping cart.

5. The menu preparation system according to claim 2, wherein the menu preparation instruction device sets an order for preparing the plurality of menus according to the types of the plurality of menus, and sends the menu preparation instructions according to that order.

6. The system further includes a tray supplying machine that sequentially supplies trays on which the plurality of dishes combined according to the menu are placed to the line work conveyor in accordance with the menu preparation instructions, The menu preparation system according to claim 1 , wherein the menu preparation instructions include an orientation of each of the trays discharged onto the line work conveyor.

7. The menu preparation area is provided with a first dish arrangement space in which a first dish arrangement operation is performed to arrange the plurality of dishes transported by the plurality of food transport conveyors on the line work conveyor in a combined state according to the menu, The menu preparation system according to claim 1 , further comprising a first information output device that outputs work instruction information regarding the first dish arrangement work in the first dish arrangement space in accordance with the menu preparation instructions.

8. The menu preparation area is provided with a second dish arrangement space in which a second dish arrangement operation is performed to add other dishes according to the menu to the plurality of dishes arranged on the line work conveyor by the first dish arrangement operation, The second cooking arrangement space is disposed at a position moved downstream of the line work conveyor from the first cooking arrangement space, The menu preparation system according to claim 7 , further comprising a second information output device that outputs work instruction information related to the second dish arrangement work in the second dish arrangement space.

9. a printer provided in the first dish arrangement space for printing information about each of the dishes based on the menu preparation instructions; A reading device is arranged in the second dish arrangement space and reads the content of the printed information, The menu preparation system according to claim 8 , wherein the second information output device outputs the information read by the reading device as the work instruction information.

10. The menu preparation area is provided with a determination space in which a determination operation is performed to determine whether the plurality of dishes arranged by the first dish arrangement operation and the other dishes added by the second dish arrangement operation match the plurality of dishes that make up the menu, with respect to the line work conveyor; The determination space is disposed at a position moved downstream of the line work conveyor from the second food placement space, 10. The menu preparation system according to claim 8, further comprising a judgment information input / output device that outputs work instruction information related to the judgment work in the judgment space in accordance with the menu preparation instructions.

11. The menu preparation system according to claim 10 , wherein the determination information input / output device displays a determination result input screen for receiving input of the result of the determination work.

12. In the menu preparation area, a shipping space is provided at a position corresponding to the downstream end of the line work conveyor, where a shipping operation of storing the plurality of dishes in the shipping cart is performed, The menu preparation system according to claim 3 , further comprising a shipping information output device that outputs shipping instruction information regarding the shipping work in the shipping space in accordance with the menu preparation instructions.

13. The menu preparation system of claim 8, wherein the menu preparation area is provided with a manual work space in which the plurality of dishes are manually taken out from a movable shelf containing the plurality of dishes and combined according to the menu.

14. The menu preparation system of claim 13, further comprising a correction information output device in the manual work space that outputs work instruction information regarding the work of correcting the combination of the multiple dishes placed on the line work conveyor by the first dish placement work and the second dish placement work.

Images