Menu sorting device and meal preparation system and program using the same

Abstract

To provide a menu sorting device capable of suppressing the reduction of efficiency of the task of combining multiple dishes according to each menu in a food preparation area.SOLUTION: A menu sorting device 5 includes a processor 71 that performs a series of processing of allocation of each dish to any of multiple lines 11, 12 that can be used for work in a food preparation area where line work is carried out to combine multiple dishes that each makeup multiple menus. The processor 71 is configured to acquire ordering information regarding multiple menus consisting of multiple dishes each served to multiple diners, and based on the ordering information, count at least one of the number of orders by menu for multiple menus and the number of orders by dish for multiple dishes, and based on the results of the count, select a processing line for handling each of the multiple menus from multiple lines 11 and 12.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present disclosure relates to a menu allocation device that allocates each menu to one of multiple lines used in a food preparation area where line work is carried out to combine multiple dishes that each make up a menu, and a food preparation system and program using the same. [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, an off-hospital cooking method is known that aims to efficiently provide hot food to hospitalized patients in accordance with orders received from the hospital (see Patent Document 1).

[0004] In this conventional off-hospital cooking method, food is prepared according to preparation instructions, the prepared ingredients are cooked according to cooking instructions, and the cooked food is then served on a tray according to serving instructions. The trays with the food are then loaded onto a Cook Chill Cart in refrigeration mode according to the cart list, and a timer is set. The Cook Chill Cart is then delivered to the hospital according to delivery instructions. Approximately 30 minutes before serving, the Cook Chill Cart switches from refrigeration mode to heating mode due to the activation of a timer, allowing hospitalized patients to enjoy warm food. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-18966 Summary of the Invention [Problem to be solved by the invention]

[0006] Incidentally, in a conventional cooking system such as that described in Patent Document 1, it is desirable to automate the line work as much as possible to combine multiple dishes according to a menu, thereby increasing work efficiency.

[0007] After extensive research, the inventors of the present application have found that, in conventional cooking systems, when a large variety of dishes are ordered or when a menu includes dishes with few orders, simply automating the line work makes the work of picking out the necessary dishes according to each menu from multiple dishes stored on food storage shelves (i.e., shelves that can temporarily store multiple dishes prepared for serving, including carts and wagons), which makes the work complicated and actually reduces work efficiency. In particular, meal menus for hospital patients require a large variety of dishes depending on the patient's condition, so such a decrease in work efficiency is significant.

[0008] Therefore, the present disclosure provides a menu allocation device that automates at least part of the line work while suppressing a decrease in work efficiency in a food serving preparation area where line work is carried out to combine multiple dishes that each make up a multiple menu, and a food serving preparation system and program using the same. [Means for solving the problem]

[0009] The menu allocation device of the present disclosure is a menu allocation device that includes a processor that performs a process of allocating each menu to one of a plurality of lines used in a food preparation area where line work is performed to combine a plurality of dishes that make up each of a plurality of menus, and a storage that stores order information regarding a plurality of menus each made up of a plurality of dishes to be served to each of a plurality of diners, in which the processor allocates the order information regarding the plurality of menus based on the order information. Before Ordering multiple dishes by dish Number Counting, As a processing line for handling each of the plurality of menus, a first line is selected when the counted number of orders for each dish is equal to or greater than a predetermined threshold, and a second line is selected when the number of orders for at least one dish is less than the threshold.A selection is made from the plurality of lines.

[0010] The meal preparation system of the present disclosure is configured to include the menu sorting device and the multiple lines. [Effects of the Invention]

[0011] According to the present disclosure, in a food preparation area where line work is carried out to combine multiple dishes that each make up a multiple menu, it is possible to automate at least a portion of the line work while suppressing a decrease in work efficiency. [Brief explanation of the drawings]

[0012] [Figure 1] A configuration diagram showing an example in which the food distribution preparation system according to the embodiment is applied to off-site cooking. [Figure 2] Schematic diagram showing the overall configuration of the food delivery preparation system shown in Figure 1. [Figure 3] FIG. 3 is an explanatory diagram showing the internal structure of the automatic discharge shelf and the food discharge side shown in FIG. 2. [Figure 4] FIG. 3 is an explanatory diagram showing the configuration of the food supply side of the automatic discharge shelf shown in FIG. [Figure 5] An explanatory diagram showing details of the V part in FIG. 2. [Figure 6] A functional block diagram showing an example of a menu allocation device according to an embodiment. [Figure 7] FIG. 10 is an explanatory diagram illustrating an example of order information according to an embodiment; [Figure 8] A block diagram showing an example of the hardware configuration of a menu allocation device according to an embodiment. [Figure 9] FIG. 7 is a flow chart showing the flow of the menu allocation process performed by the menu allocation device shown in FIG. [Figure 10] FIG. 10 is an explanatory diagram showing an example of the results of the food counting process (ST102) shown in FIG. [Figure 11] FIG. 10 is an explanatory diagram showing a first example of the output of the work instruction (ST107) shown in FIG. [Figure 12] FIG. 10 is an explanatory diagram showing a second example of the output of the work instruction (ST107) shown in FIG. [Figure 13] FIG. 10 is a flowchart showing a modified example of the menu allocation process shown in FIG. [Figure 14] FIG. 14 is an explanatory diagram showing an example of the results of the menu counting process (ST202) shown in FIG. 13. DETAILED DESCRIPTION OF THE INVENTION

[0013] The first invention made to solve the above problem is a menu allocation device comprising: a processor for processing a process of allocating each menu to one of a plurality of lines used for line work in a food preparation area where line work for combining a plurality of dishes that respectively constitute a plurality of menus is performed; and a storage for storing order information regarding a plurality of menus each composed of a plurality of dishes to be served to a plurality of diners, wherein the processor allocates the order information regarding the plurality of menus based on the order information. Before Ordering multiple dishes by dish Number Counting, As a processing line for handling each of the plurality of menus, a first line is selected when the counted number of orders for each dish is equal to or greater than a predetermined threshold, and a second line is selected when the number of orders for at least one dish is less than the threshold. A selection is made from the plurality of lines.

[0014] This makes it possible to appropriately allocate each menu to one of multiple lines used for line work (i.e., process each menu on the line that is appropriate for it) based on at least one of the number of orders for each menu item for multiple menu items and the number of orders for each dish for multiple dishes included in the order information, thereby making it possible to automate at least part of the line work while suppressing a decrease in work efficiency.

[0015] In addition, the second invention is a method for preparing food in a food processing system, wherein the plurality of lines are provided with a first food storage shelf from which the plurality of prepared dishes are automatically discharged without the assistance of an operator. The aforementioned The first line and the second food storage shelf were installed, from which the prepared dishes were removed by the workers. The aforementioned The second line is set.

[0016] This allows either the first line, in which multiple prepared dishes are automatically removed from the food storage shelves without the intervention of an operator, or the second line, in which multiple prepared dishes are removed from the food storage shelves by an operator, to be selected as the processing line, thereby automating the task of removing dishes from the food storage shelves on the first line while preventing a decrease in work efficiency.

[0019] Also, 3 In the invention, the threshold value is set according to the type of food.

[0020] This allows an appropriate threshold to be set depending on the type of dish, thereby more effectively preventing a decrease in efficiency in the task of combining multiple dishes according to each menu.

[0021] Also, 4 In the invention, the menus for the plurality of diners include dishes that are not subject to the counting.

[0022] By excluding additional dishes from the count, it is possible to prevent the number of orders for additional dishes from adversely affecting the selection of a processing line.

[0025] Also, 5 The invention further comprises a distribution information output device that outputs the result of the selection of the processing line by the processor.

[0026] This allows the system operator to easily understand the results of the selection of the processing line.

[0027] Also, 6 The present invention is a food serving preparation system comprising the menu allocation device of the first invention and the plurality of lines.

[0028] This makes it possible to appropriately allocate each menu to one of multiple lines used for line work based on at least one of the number of orders for each menu for multiple menus and the number of orders for each dish for multiple dishes included in the order information, thereby making it possible to automate at least part of the line work while suppressing a decrease in work efficiency.

[0029] Also, 7 The invention is characterized in that the plurality of lines are provided with a first dish storage shelf from which the prepared dishes are automatically discharged without the intervention of an operator. The aforementioned The first line and the second food storage shelf were installed, from which the prepared dishes were removed by the workers. The aforementioned The second line is also included.

[0030] This provides a first line where multiple prepared dishes are automatically removed from the food storage shelves without the assistance of an operator, and a second line where multiple prepared dishes are removed from the food storage shelves by an operator, thereby automating the task of removing dishes from the food storage shelves on the first line while more effectively preventing a decline in work efficiency.

[0031] Also, 8 The invention is configured to include a line work conveyor that transports the dishes discharged from the first dish storage shelf in a combined state according to the menu.

[0032] This makes it easy to realize a first line with a higher degree of automation of line work than the second line.

[0033] Also, 9 In the invention, the first line is provided with a food arranging section in which a food arranging worker combines the multiple dishes discharged from the first food storage shelf according to the menu and arranges them on a tray on the line work conveyor, and the menu allocation device is further equipped with an instruction information output device that outputs instruction information regarding the food arranging work to the food arranging worker.

[0034] This allows the worker performing the food arrangement work to easily perform the work based on the instruction information related to the food arrangement work.

[0035] Also, 10 In the invention, the instruction information output device is configured to display an image of the plurality of dishes arranged on the tray as the instruction information.

[0036] This allows the worker to easily and reliably perform food arrangement work based on an image of multiple dishes arranged on a tray.

[0037] Also, 11 In the invention, the plurality of diners include hospital patients, and the instruction information output device is configured to display information about the menu for the patients.

[0038] This allows workers to more reliably arrange food for hospital patients based on the displayed information about each patient's menu.

[0039] Also, 12 In the invention, the first food storage shelf has a plurality of food storage sections in which the plurality of dishes are respectively stored, and each of the food storage sections is provided with an indicator light to indicate whether or not the dish should be replenished.

[0040] This allows the worker to easily recognize the food container that needs to be replenished with food.

[0041] Also, 13 The invention is configured such that the processor calculates the number of dishes replenished on the automatic discharge shelf based on barcode information about the dishes acquired before the dishes were replenished on the first dish storage shelf.

[0042] Also, 14The invention is configured such that the processor determines the priority of the dishes to be replenished on the automatic discharge shelf based on barcode information about the dishes acquired before the dishes are replenished on the first dish storage shelf.

[0043] Also, 15 The invention is configured such that the processor calculates the ratio or difference between the required number of each dish and the number that can be accommodated on the automatic discharge shelf based on barcode information about the dishes obtained before the dishes are replenished on the first dish storage shelf.

[0044] Also, 16 In the invention, the processor acquires barcode information relating to the dishes attached to trays carrying menus on the line, and grasps the menus as they pass through the line.

[0045] Also, 17 In the invention, the processor acquires barcode information relating to the dishes attached to trays carrying menus on the line, and grasps the progress of the serving of food.

[0046] Also, 18 The invention of The plurality of lines include a first line provided with a first dish storage shelf from which the prepared dishes are automatically discharged without the assistance of an operator, and a second line provided with a second dish storage shelf from which the prepared dishes are removed by an operator. a display for a worker replenishing food on the first food storage shelf; The first dish storage shelf has a plurality of dish storage sections in which the plurality of dishes are respectively stored, The processor is configured to calculate the number of dishes supplied to the automatic discharge shelf based on the barcode information regarding the dishes acquired before the dishes are supplied to the first dish storage shelf, and display the priority of the items of dishes to be supplied to the storage section.

[0047] Also, 19 The invention is a program used to allocate each menu to one of a plurality of lines used for line work in a food preparation area where line work for combining a plurality of dishes that make up each of a plurality of menus is performed, the program acquiring order information regarding a plurality of menus each made up of a plurality of dishes to be served to a plurality of diners, and allocating the order information regarding the plurality of menus based on the order information. Before Ordering multiple dishes by dish Number Counting, As a processing line for handling each of the plurality of menus, a first line is selected when the counted number of orders for each dish is equal to or greater than a predetermined threshold, and a second line is selected when the number of orders for at least one dish is less than the threshold. and a process of selecting from the plurality of lines.

[0048] Hereinafter, embodiments of the present disclosure will be described with reference to the drawings.

[0049] FIG. 1 is a configuration diagram showing an example in which a food distribution preparation system 1 according to an embodiment is applied to cooking outside a hospital.

[0050] The food delivery preparation system 1 receives orders for meals for hospitalized patients in the hospital 2 and prepares the multiple dishes that make up each menu for those meals. In the food delivery preparation area that defines the area where the food delivery preparation system 1 is installed, line work is carried out to combine multiple dishes according to each menu. The food delivery preparation system 1 is equipped with a menu allocation device 5 that allocates each menu to one of the multiple lines used for line work in the food delivery preparation area.

[0051] The menu allocation device 5 is communicably connected to an order terminal 6 provided in the hospital 2 via a network 7. The menu allocation device 5 receives order information regarding the menu of each hospitalized patient from the order terminal 6 by communicating with the order terminal 6 as appropriate. The order terminal 6 is made up of a computer with communication capabilities, such as a PC (Personal Computer) or a mobile phone. The network 7 is made up of the Internet. However, the network 7 may also be made up of a dedicated line or a LAN (Local Area Network), etc.

[0052] In this embodiment, the multiple dishes handled by the food delivery preparation system 1 are supplied from an adjacent cooking facility (not shown). In addition, at least some of the multiple dishes handled by the food delivery preparation system 1 may be supplied from a facility in a remote location (for example, a food processing factory not shown).

[0053] For ease of explanation, only one hospital 2 is shown in FIG. 1. However, the food distribution preparation system 1 can receive orders for meal menus from multiple hospitals. The food distribution preparation system 1 is not limited to off-site cooking, and can be applied to any system that provides meals. For example, the food distribution preparation system 1 can receive orders for student meal menus from a school. Furthermore, the food distribution preparation system 1 can be installed in a facility that provides meals, such as a restaurant, and can receive orders for meal menus to be provided to customers of the facility.

[0054] In this embodiment, the term "dish" primarily refers to food served on tableware such as plates and bowls. However, "dish" may also include food packaged in paper or plastic containers (e.g., packaged foods). "Dish" may also include uncooked food (e.g., raw meat and vegetables served in a pan for heating). Such uncooked food may be cooked at the eater's (i.e., the person eating) table 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, placing them on each tray). In line work, each dish flows along a predetermined line (for example, transported by a conveyor). "Work" is not limited to actions performed by workers (people), but also includes work performed by automated machines (for example, robots) instead of people.

[0056] Figure 2 is a schematic diagram showing the overall configuration of the food delivery preparation system 1 shown in Figure 1. In Figure 2, the food delivery preparation system 1 is shown in a generally planar view, excluding some components. In the following description, the front-to-back and left-to-right directions in the food delivery preparation system 1 follow the directions of the arrows shown as crosses in Figure 2.

[0057] The food delivery preparation system 1 includes a main line (first line) 11 and a sub-line 12 (second line) used for assembly line work to combine multiple dishes according to each menu.

[0058] The food serving preparation system 1 also includes multiple automatic discharge shelves 15A-15D that respectively supply multiple prepared dishes to the main line 11. The automatic discharge shelves 15A-15D have substantially the same configuration. Hereinafter, when there is no need to particularly distinguish between the automatic discharge shelves 15A-15D, they will be collectively referred to as the "automatic discharge shelf 15."

[0059] The menu allocator 5 is arranged in the food preparation area together with the main line 11, the sub-line 12, and the automatic discharge shelves 15A-15D. The menu allocator 5 selects the main line 11 or the sub-line 12 as the processing line that will handle each menu (i.e., the multiple dishes that make it up). The menu allocator 5 may be arranged outside the food preparation area (e.g., in a remote location) as long as it can perform the necessary functions. In this case, the menu allocator 5 may be connected via the network 7 to be able to communicate with each device arranged in the food preparation area (e.g., displays 28A-29D and barcode readers 30A-30D, which will be described later).

[0060] The main line 11 has a main conveyor (conveyor for line work) 21 that extends linearly in the left-right direction. As indicated by arrow A, the main conveyor 21 sequentially transports trays 22A, on which multiple dishes are placed, from the right side (upstream side) to the left side (downstream side). The main conveyor 21 is provided with a dish placement section 23 as a work space for assembling multiple dishes according to each menu (here, placing the dishes on trays 22A). A worker 29A (food placement worker) who performs the dish placement work is stationed in the dish placement section 23.

[0061] The main line 11 has a first auxiliary conveying device 26 that sequentially conveys each dish automatically discharged from the automatic discharge shelves 15A, 15B toward the dish placement section 23. The first auxiliary conveying device 26 is arranged in front of the main conveyor 21 and generally parallel to the main conveyor 21. The first auxiliary conveying device 26 conveys each dish from left to right (see arrow B in FIG. 5). The main line 11 also has a second auxiliary conveying device 27 that sequentially conveys each dish automatically discharged from the automatic discharge shelves 15C, 15D toward the dish placement section 23. The second auxiliary conveying device 27 has a configuration generally similar to that of the first auxiliary conveying device 26. The second auxiliary conveying device 27 is arranged to the right of the first auxiliary conveying device 26 and generally parallel to the main conveyor 21. The second auxiliary conveying device 27 conveys the dish from right to left (see arrow C in FIG. 5).

[0062] A line display 28A (instruction information output device) is attached to the main line 11. The line display 28A outputs instruction information relating to the food arrangement work to be performed by a worker 29A.

[0063] In addition, the main line 11 is equipped with a barcode reader 30A that reads information from a barcode (not shown) attached to each tray 22A. The barcode information includes information about the menu corresponding to each tray 22A and each dish that makes up that menu. By obtaining the information from the barcode read by the barcode reader 30A, the menu allocating device 5 can identify the tray 22A (i.e., the corresponding menu) that passes through the dish placement section 23. Note that if an automated machine performs the task of placing dishes in the dish placement section 23 instead of the worker 29A, the line display 28A can be omitted.

[0064] The automatic discharge shelves 15A-15D each store the same type of food. In this embodiment, the automatic discharge shelves 15A-15D store the dishes that make up each menu, namely, a staple food, a main dish, a side dish 1, and a side dish 2. However, it is not necessary to provide multiple such automatic discharge shelves.

[0065] Staple foods include foods whose main component is carbohydrates, such as rice, bread, rice cakes, udon, soba, or pasta. Main dishes include foods that are primarily sources of protein and lipids, such as fish, meat, soy products, or eggs. Side dishes 1 and 2 include foods that are sources of vitamins, minerals, and dietary fiber, such as vegetables, mushrooms, or seaweed. Note that each menu may include foods other than the staple food, main dish, side dish 1, and side dish 2 (e.g., desserts, beverages).

[0066] A line display 28D (instruction information output device) is provided near the automatic discharge shelves 15A-15D. The line display 28D outputs instruction information related to the work of replenishing food 42 onto the automatic discharge shelves 15A-15D, which should be performed by an operator 29D. Note that a plurality of line displays 28D may be provided corresponding to the respective automatic discharge shelves 15A-15D. Also, a plurality of operators 29D may be deployed.

[0067] Sub-line 12 has an inverted L-shaped sub-conveyor 31. As shown by arrow D, sub-conveyor 31 sequentially transports trays 22B on which multiple dishes are placed toward main conveyor 21. Sub-conveyor 31 is provided with a dish placement section 35 as a work space for assembling multiple dishes according to each menu (here, placing the dishes on trays 22B). A worker 29B who performs dish placement work is positioned near dish placement section 23.

[0068] Additionally, a plurality of tray storage racks 33, each storing a plurality of trays 22B, are arranged around the food placement section 35. Additionally, a plurality of food storage racks 34 (second food storage shelves), each storing a plurality of dishes to be placed on each tray 22B, are arranged around the worker 29B. The food storage racks 34 are provided with wheels or the like (not shown) so that they can be moved, but may also be fixed in an appropriate location in the food preparation area.

[0069] The downstream end 31A of the sub-conveyor 31 is connected to the intermediate section 21A of the main conveyor 21. The main conveyor 21 extends further leftward (downstream) from the intermediate section 21A. The portion extending leftward from the intermediate section 21A forms a shared line 36 shared by the main line 11 and the sub-line 12.

[0070] A line display 28B (instruction information output device) is provided near the intermediate section 21A of the main conveyor 21. The line display 28B outputs instruction information related to the work to be performed by a worker 29C disposed in the intermediate section 21A. Also provided near the intermediate section 21A is a barcode reader 30B having the same function as the barcode reader 30A.

[0071] The shared line 36 is further provided with a line display 28C (instruction information output device). The line display 28C outputs instruction information related to the work to be performed by a plurality of workers 29D arranged on the shared line 36. The shared line 36 is also provided with a barcode reader 30C having the same function as the barcode reader 30A.

[0072] A plurality of serving carts 58 are arranged near the downstream end 36A of the shared line 36. The worker 29D sequentially places the trays 22A, 22B, on which all of the dishes included in the menu are placed, into the serving carts 58.

[0073] In this embodiment, the dishes that make up each menu are placed on trays 22A and 22B, and the dishes that correspond to each menu are combined. However, trays do not necessarily have to be used to combine the dishes, and other containers (for example, baskets or bags) may also be used.

[0074] The combination of dishes placed on each tray 22A may constitute the same menu (i.e., the same group of dishes may be placed on multiple trays 22A). The same applies to each tray 22B. However, the combination of dishes placed on tray 22A and the combination of dishes placed on tray 22B will never match (i.e., they will not constitute the same menu).

[0075] The number of workers 29A-29D assigned to the food delivery preparation system 1 can be changed as needed. However, because the main line 11 uses automatic discharge shelves 15A-15D (i.e., at least part of the line work is automated), the number of workers assigned to the main line 11 is fewer than the number of workers assigned to the sub-line 12. The food delivery preparation system 1 can also be configured so that there are no workers on the main line 11 (i.e., the work performed by workers 29A and 29D is automated).

[0076] 2, if worker 29D is considered to belong to the workers on main line 11, then the number of workers 29A and 29D on main line 11 is the same as the number of workers 29B on sub-line 12. However, since sub-line 12 has workers (not shown) who handle tray storage racks 33 and food storage racks 34, the number of workers assigned to main line 11 is actually smaller than the number of workers assigned to sub-line 12.

[0077] Next, details of the automatic discharging shelf 15A will be described. Fig. 3 is an explanatory diagram showing the configuration of the interior and food discharging side of the automatic discharging shelf 15A shown in Fig. 2. Fig. 4 is an explanatory diagram showing the configuration of the food supply side (front side) of the automatic discharging shelf shown in Fig. 2.

[0078] As shown in Figure 3, multiple food storage sections 41 are provided within the shelf body (first food storage shelf) of automatic discharge shelf 15A. The multiple food storage sections 41 are arranged in a matrix in the vertical and horizontal directions (see Figure 4). In each food storage section 41, multiple dishes 42 are stored in the food storage space extending in the front-to-rear direction. A distribution table 43 that is movable in the vertical and horizontal directions is provided at the rear end of each food storage section 41.

[0079] Furthermore, a food discharge path 45 extending in the front-to-rear direction is provided on the rear side of the main housing of the automatic discharge shelf 15A. The front end of the food discharge path 45 is located close to the movement path of the distribution table 43. The rear end of the food discharge path 45 is located close to one of the upper and lower auxiliary conveyors 49A, 49B (in this case, auxiliary conveyor 49A) provided inside the protective case 46 of the first auxiliary transport device 26. The food discharge path (not shown) of the automatic discharge shelf 15B is located at a lower position than the food discharge path 45, and its rear end is located close to the auxiliary conveyor 49B.

[0080] Although not shown in detail, the distribution table 43 and the food discharge path 45 have a moving mechanism (e.g., a belt conveyor) that moves each dish from the front to the rear. The food storage section 41 is also tilted downward from the front to the rear, allowing each dish 42 to slide forward under its own weight. However, the food storage section 41 may also have a moving mechanism that moves each dish from the front to the rear, just like the distribution table 43 and the food discharge path 45.

[0081] In the automatic discharge shelf 15A, a predetermined number of food storage sections 41 are assigned to each food item. For example, as shown in FIG. 4, in the automatic discharge shelf 15A, a group 51 consisting of 10 food storage sections 41 is assigned to 260g of cooked rice. In addition, a group 52 consisting of 6 food storage sections 41 is assigned to 170g of cooked rice. Furthermore, a group 54 consisting of 4 food storage sections 41 is assigned to 150g of rice porridge. The number of groups of food storage sections 41 assigned to each food item can be set according to the number of dishes belonging to each food item (i.e., the number of orders for each dish). The number of such groups of food storage sections 41 can be set according to, for example, the number of orders for each dish that the automatic discharge shelf 15A is to process within a predetermined period of time.

[0082] Furthermore, indicator lights 57 are provided on the front of the automatic discharge shelf 15A at positions corresponding to each food storage section 41. Each indicator light 57 is made up of an LED lamp. For example, each indicator light 57 may be disposed on a frame portion that defines the front opening of each food storage section 41.

[0083] A barcode reader 30D that reads barcode information is provided near the automatic discharge shelf 15A. For example, the barcode is attached to the food (containers) supplied to the automatic discharge shelf 15A or to the returnable containers that contain the food.

[0084] Dishes are sequentially replenished into each dish storage section 41 by operator 29D through the front opening. At this time, instructions for operator 29D are displayed on display 28D, and indicator lights 57 corresponding to one or more dish storage sections 41 to which dishes should be replenished are illuminated. This allows operator 29D to easily determine the location of the dish storage section 41 to which dishes should be replenished. Furthermore, before replenishment of dishes into dish storage sections 41, operator 29D can read the barcodes associated with those dishes using barcode reader 30D. This allows menu allocator 5 to determine which dishes have been replenished to automatic discharge shelf 15A by obtaining information on the barcodes read by barcode reader 30D.

[0085] The instruction information output by the line display 28D relates to the supply work to be performed by the worker 29D positioned in front of the automatic discharge shelf 15. For example, the line display 28D displays the priority order of the food items to be supplied to the food storage section 41.

[0086] Each dish placed into the dish storage section 41 by the worker 29D moves sequentially backward as shown in Figure 3 and is delivered to the distribution table 43. After receiving the dish from the dish storage section 41, the distribution table 43 moves to a position aligned with the dish discharge path 45 and delivers the dish to the dish discharge path 45. The dish discharge path 45 moves the received dish backward and delivers it to the corresponding auxiliary conveyor 49A. The dish placed on the auxiliary conveyor 49A is transported towards the dish placement section 23 of the main conveyor 21.

[0087] The configuration for automatically discharging food from the automatic discharging shelf 15A can be modified in various ways. For example, in the automatic discharging shelf 15A, the food discharging device may be provided separately from the shelf body having the food storage compartments 41. In this case, the food discharging device is configured to sequentially remove desired dishes according to the menu from one of the multiple food storage compartments 41 (for example, the rear food discharge outlet). The automatic discharging shelves 15B-15D have substantially the same configuration as the above-described automatic discharging shelf 15A, except for the types of food stored therein.

[0088] FIG. 5 is an explanatory diagram showing details of the V portion in FIG.

[0089] In the main line 11, the downstream ends of the auxiliary conveyors 49A and 49B of the first auxiliary conveying device 26 extend to the front side of the food placement section 23 of the main conveyor 21. Similarly, the downstream ends of the auxiliary conveyors 50A and 50B of the second auxiliary conveying device 27 extend to the front side of the food placement section 23 of the main conveyor 21. The downstream end of the upper auxiliary conveyor 49A is located close to the downstream end of the auxiliary conveyor 50A. Similarly, the downstream end of the lower auxiliary conveyor 49B is located close to the downstream end of the auxiliary conveyor 50B.

[0090] Most of the auxiliary conveyors 49A, 49B are covered by box-shaped protective cases 46 that extend in the left-right direction. However, the downstream ends of the auxiliary conveyors 49A, 49B are exposed from the protective cases 46 in front of the food placement section 23 of the main conveyor 21. Similarly, the downstream ends of the auxiliary conveyors 50A, 50B are exposed from the protective cases 48 in front of the food placement section 23 of the main conveyor 21. The belts that transport the food in each of the auxiliary conveyors 49A, 49B, 50A, 50B are configured to fold back at their respective downstream ends.

[0091] In dish placement section 23 of main conveyor 21, worker 29A sequentially removes dishes 42A and 42B that make up each menu from auxiliary conveyors 49A and 49B, respectively. At this time, only the portions of each auxiliary conveyor 49A and 49B on which dishes 42A and 42B to be removed by worker 29A are placed are positioned so that they are exposed from protective case 46. Similarly, worker 29A sequentially removes dishes 42C and 42D that make up each menu from auxiliary conveyors 50A and 50B, respectively. At this time, only the portions of each auxiliary conveyor 50A and 50B on which dishes 42C and 42D to be removed by worker 29A are placed are positioned so that they are exposed from protective case 46. In addition, line display 28B outputs instruction information to worker 29B regarding the placement of dishes 42A-42D that worker 29B should perform.

[0092] Dishes are arranged in rows on each auxiliary conveyor 49A, 49B, 50A, 50B at predetermined intervals (hereinafter referred to as the specified dish interval) in the direction of movement. The belts that carry the dishes on each auxiliary conveyor 49A, 49B, 50A, 50B move intermittently in synchronization with each other. Automatic discharge shelves 15A-15D deliver each dish at a predetermined timing in synchronization with the intermittent movement of auxiliary conveyors 49A, 49B, 50A, 50B so that the specified dish interval is maintained.

[0093] When worker 29A removes dishes 42A-42D from each auxiliary conveyor 49A, 49B, 50A, 50B, the belts carrying each dish on each auxiliary conveyor 49A, 49B, 50A, 50B move a distance corresponding to the specified interval between dishes, thereby exposing each dish to be removed next by worker 29A from protective cases 46, 48, respectively.

[0094] In the food serving preparation system 1 having the above configuration, each dish is sequentially discharged from the automatic discharge shelves 15A-15D to the corresponding first auxiliary conveying device 26 and second auxiliary conveying device 27 on the main line 11. The dishes to be discharged from the automatic discharge shelves 15A-15D and the timing of discharge are determined based on information about the dishes that make up each menu. Normally, each dish that makes up the same menu is discharged from the automatic discharge shelves 15A-15D at the same time.

[0095] Thereafter, each dish is transported by the first auxiliary transport device 26 and the second auxiliary transport device 27 to the front side of the dish placement section 23 of the main conveyor 21, and is placed on each tray 22A by the worker 29A according to each menu.

[0096] Each tray 22A, on which multiple dishes are placed, is transported in sequence by the main conveyor 21. After that, a tray 22B from the sub-line 12 is inserted by an operator 29C into the row of trays 22A that have reached the intermediate section 21A. On the subsequent shared line 36, an operator 29D checks whether the dishes placed on the trays 22A and 22B correspond to each menu.

[0097] Additionally, on the shared line 36, 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 each tray 22A, 22B by worker 29D. When each tray 22A, 22B reaches the bottom end of the shared line 36, worker 29D places it in a serving cart 58. The serving cart 58 is transported to the hospital that placed the order using a food transport vehicle (not shown). At the hospital, each tray 22A, 22B with the food placed on it is served in turn to the corresponding hospitalized patients.

[0098] On sub-line 12 of meal delivery preparation system 1, the same line work as on main line 11 is carried out. On sub-line 12, each worker 29B removes tray 22A from tray storage rack 33 and places it on sub-conveyor 31. However, sub-line 12 is not equipped with an automatic discharge shelf, and dishes on dish storage rack 34 are not automatically discharged. Therefore, on sub-line 12, workers 29B remove each dish according to the menu from dish storage rack 34 and place it on tray 22B on sub-conveyor 31.

[0099] Each tray 22B on which food is placed is transported by the sub-conveyor 31. When each tray 22B reaches the intermediate section 21A of the main line 11, it is appropriately inserted between the rows of trays 22A on the main conveyor 21 as described above.

[0100] Fig. 6 is a functional block diagram showing an example of a menu allocation device 5 according to the embodiment. Fig. 7 is an explanatory diagram showing an example of order information according to the embodiment.

[0101] In the menu allocation device 5, the order information acquisition unit 61 receives order information regarding menus from the order terminal 6 via the network 7 (see FIG. 1). This order information is information regarding a plurality of menus, each containing a plurality of dishes to be served as a single meal (for example, lunch) to each of a plurality of diners (here, hospitalized patients). In particular, meals for hospitalized patients are subdivided based on the medical condition of the hospitalized patient diagnosed by a doctor, and therefore the order information includes a larger number of dish items (for example, including differences in the shape and weight of ingredients).

[0102] Order information includes information such as the eater's name, food type, form, and menu, as shown in Figure 7, for example. "Food type" indicates the name (type) of the menu for each eater's meal. The food type is determined, for example, by the eater's age, sex, and medical condition. The calorie and nutrient requirements of the eater 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 eater can easily eat it. "Menu" includes the type of food provided to each eater and the items of that dish.

[0103] Here, the menu in the order information includes the types of dishes: staple food, main dish, side dish 1, and side dish 2. However, the types of dishes included in each menu are not limited to staple food, main dish, side dish 1, and side dish 2.

[0104] Furthermore, the menu in the order information includes, for example, cooked rice 260 (the number 260 indicates weight; the same applies below), white fish, simmered kelp, and bean sprouts as dish items. For example, the staple foods of eater A and eater B include cooked rice 260 and cooked rice 170, respectively, but these are different items because they have different weights. Furthermore, dish items differ depending on the weight of the dish and the form of the ingredients. In other words, even if the dishes are the same (for example, white fish), they will be different items if the forms of the ingredients included are different.

[0105] The menu allocation processing unit 63 executes processing (hereinafter referred to as menu allocation processing) to assist in the execution of the line work required to prepare and serve each menu based on the order information acquired by the order information acquisition unit 61.

[0106] As will be described in detail later, the menu allocation process includes a process of selecting a processing line from among multiple lines to handle each menu based on the order information. The result of the selection of the processing line is added to the order information, as shown by the two-dot chain line in Figure 7. The menu allocation process also includes outputting instruction information to workers 29A-29D and outputting management information to the operator of menu allocation device 5 (including the system administrator).

[0107] In addition, in the menu allocation device 5, the code information acquisition unit 65 acquires information on the barcodes read by the barcode readers 30A-30D. Two-dimensional barcodes can be used as the barcodes. Based on the information on these barcodes, the menu allocation processing unit 63 can grasp the status of the line work in the food delivery preparation system 1 and the processing status of each dish (i.e., the progress of food delivery preparation for each menu).

[0108] Furthermore, in the menu allocation device 5, the input information acquisition unit 67 acquires information input by the operator.

[0109] At least some of the functions of the menu allocation device 5 shown in Fig. 6 are realized by the processing of the following processor, etc. Fig. 8 is a block diagram showing an example of the hardware configuration of the menu allocation device 5 according to the embodiment.

[0110] The menu allocation device 5 is a computer having a known hardware configuration, and includes a processor 71, a RAM 72, a ROM 73, a storage 74, a display device (allocation information output device) 75, an input device 76, and a communication interface (I / F) 77.

[0111] The processor 71 executes the menu allocation process in an integrated manner based on a predetermined control program. The RAM 72 is a volatile memory that functions as a work area for the processor 71. The ROM 73 is a non-volatile memory that stores the control program executed by the processor 71 and necessary data. The storage 74 is made up of a hard disk drive, flash memory, etc., and stores information necessary for the menu allocation process. The display device 75 is made up of an LCD display, etc., and displays information related to the menu allocation process. The input device 76 is made up 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.

[0112] Menu allocation device 5 is communicably connected to line displays 28A-28D and barcode readers 30A-30D.

[0113] It is also possible to realize the functions of the menu allocation device 5 by a plurality of information processing devices. For example, some of the functions of the menu allocation device 5 may be realized by a server connected to the network 7.

[0114] Fig. 9 is a flow diagram showing the flow of menu allocation processing by the menu allocation device 5 shown in Fig. 6. Fig. 10 is an explanatory diagram showing an example of the results of the dish counting process (ST102) shown in Fig. 9. Figs. 11(A)-(C) are explanatory diagrams showing a first example of the output of work instructions (ST107) shown in Fig. 9. Fig. 12 is an explanatory diagram showing a second example of the output of work instructions (ST107) shown in Fig. 9.

[0115] As shown in FIG. 9, the menu allocation device 5 acquires order information transmitted from the order terminal 6 of the hospital 2 (ST101). The acquired order information is stored in the storage 74 (see FIG. 8). In step ST101, the order information that the menu allocation device 5 receives from the hospital 2 does not have to be electronic information. For example, an operator can receive an order for multiple menus written on paper from the hospital, and then directly input the order information into the input device 76 (see FIG. 8) based on the information on the paper.

[0116] The menu allocation device 5 acquires order information at any timing. For example, the menu allocation device 5 may receive order information for breakfast, lunch, and dinner from the order terminal 6 at different timings. The menu allocation device 5 may also acquire multiple pieces of order information from multiple hospitals at the same time.

[0117] Next, the menu allocation processing unit 63 (see FIG. 6) counts the number of orders for each dish included in each menu of the order information (ST102). At this time, if there is multiple order information to process, the number of orders for each dish included in all of the order information is counted.

[0118] Therefore, the menu allocation processing unit 63 determines whether the total number of orders for each dish constituting a certain menu (for example, regular meal A shown in FIG. 7) for which a processing line is to be selected is equal to or greater than a threshold value (ST103). If the total number of orders for each dish for all dishes is equal to or greater than the threshold value, the main line 11 is selected as the processing line for that menu (ST104). On the other hand, if the number of orders for at least one dish in that menu is less than the threshold value, the sub-line 12 is selected as the processing line for that menu (ST105). The selection result of the processing line is added to the order information stored in storage 74.

[0119] The threshold value used in step ST103 may be set for each type of food. For example, different threshold values ​​may be set for the staple food, main dish, and side dish (including side dish 1 and side dish 2 in this example). This allows appropriate threshold values ​​to be set according to the type of food, and more effectively prevents a decrease in the efficiency of combining multiple dishes according to each menu.

[0120] The types of dishes counted in step ST103 (staple food, main dish, side dish 1, side dish 2, etc.) are preset as types of dishes to be used in selecting a processing line. In other words, the counting process in step ST102 and the determination process in step ST103 do not necessarily have to be performed for all dishes included in the menu of the eater. For example, even if the menu includes dessert, the dessert can be excluded from the counting process in step ST102 and the determination process in step ST103.

[0121] Here, as an example, a method for selecting a processing line will be described for the menu for hospitalized patient A shown in FIG.

[0122] The number of orders for each dish counted in step ST102 is counted for staple food, main dish, side dish 1, and side dish 2, for example, as shown in (A)-(D) of Figure 10. Here, the threshold for the number of orders for each dish belonging to staple food, main dish, side dish 1, and side dish 2 is set to 50 (the same value).

[0123] Regular meal A of the menu for hospitalized patient A includes rice 260 (order count 70) as the staple food, white fish (order count 210) as the main dish, braised kelp (order count 150) as side dish 1, and bean sprout salad (order count 150) as side dish 2. The order counts for these items are all above the threshold, as shown in Figure 10 (A)-(D).

[0124] Therefore, the menu allocation processing unit 63 selects the main line 11 as the processing line for the menu of the hospitalized patient A.

[0125] In (A)-(D) of Figure 10, dishes with an order count equal to or greater than the threshold are surrounded by a bold frame. As with the menu for hospitalized patient A, if other menus are entirely made up of dishes within the bold frame, main line 11 is selected as the processing line for those menus.

[0126] In this way, the processing line is selected based on the main dishes (staple food, main dish, and side dish) that make up the menu, so that each menu item can be easily allocated to the main line 11 or the sub-line 12.

[0127] On the other hand, each menu may include dishes that are not subject to counting. In this case, a specific type of dish (e.g., all dishes belonging to the dessert or beverage category) or a specific dish item (e.g., pudding or milk in a packaged container) may be excluded from counting. In particular, additional dishes (e.g., desserts, beverages) that may be placed on trays 22A and 22B on shared line 36 may be excluded from counting. This prevents the number of orders for additional dishes that cannot be handled by automatic discharge shelves 15A-15D from adversely affecting the selection of processing lines.

[0128] Furthermore, the dishes not subject to counting are not limited to the above-mentioned additional dishes, but may also include some of the main dishes (e.g., staple food, main dish, and side dish). In this case, only the main dishes that are subject to counting are placed on tray 22A on main line 11. On the other hand, the main dishes that are not subject to counting are placed on the corresponding tray 22A on shared line 36 (i.e., added to the tray 22A on which the main dishes that are subject to counting are placed).

[0129] 9 again, when a processing line is selected in step ST104 or step ST105, the menu allocation processing unit 63 outputs the selection result of the processing line to the display device 75 (see FIG. 8) (ST106). This allows the operator of the meal distribution preparation system 1 to easily understand the selection result of the processing line.

[0130] Furthermore, the menu allocation processing unit 63 outputs instruction information for the workers 29A-29D to the line displays 28A-28D, respectively, depending on the selection result of the processing line (ST107). Note that the processing of step ST107 can be executed at an appropriate timing depending on the work status of the workers 29A-29D.

[0131] In step ST107, as shown in FIG. 11(A), for example, an image is displayed on display 28A as instruction information for worker 29A. This image shows dishes 42A-42D to be placed on tray 22A according to the corresponding menu. In FIG. 11(A), dishes 42A-42D are shown contained in containers with lids. This allows worker 29A to easily and reliably place each of dishes 42A-42D on empty tray 22A according to the image.

[0132] 11(B), the images of dishes 42A-42D shown as instruction information on display 28A may be of the dishes with the lids of the containers removed, allowing operator 29A to confirm whether dishes 42A-42D to be placed on tray 22A (i.e., the contents of the containers) match the menu.

[0133] Furthermore, as shown in FIG. 11(C), for example, display 28A may display information about the menu associated with each eater as instruction information for worker 29A. Here, an example is shown in which image 145 of a meal card and extracted information 47 extracted from the meal card are displayed as information about the menu. Extracted information 47 mainly includes text information, but also includes the items of dishes, symbols indicating that the dishes are served hot (see the circled "hot" in the figure), and symbols indicating that the dishes are served cold (see the circled "cold" in the figure). However, the information about the menu displayed on display 28A is not limited to the example shown in FIG. 11(C), as long as it includes information about at least the multiple dishes that make up the menu.

[0134] 11(C), information about the menu currently being processed is displayed in the left area of ​​the screen of display 28A, and information about the menu to be processed next is displayed in the right area of ​​the screen, allowing worker 29A to check not only the current work content but also the next work content in advance.

[0135] On display 28A, for example, any of the display contents shown in Figs. 11(A)-(C) may be displayed. On display 28A, the display contents shown in Figs. 11(A)-(C) may be displayed so as to be switched sequentially at predetermined time intervals. Furthermore, the display contents shown in Figs. 11(A)-(C) may be displayed not only on display 28A, but also on displays 28B and 28C in the same manner. Furthermore, for example, displays 28A-28C may display different contents as instruction information for operator 29A. For example, displays 28A-28C may individually display the display contents of Figs. 11(A)-(C).

[0136] Furthermore, in step ST107, as shown in FIG. 12, for example, a list is shown on display 28D as instruction information for operator 29D. This list indicates the priority of dishes to be replenished on automatic discharge shelf 15A. This enables operator 29D to appropriately replenish dishes on automatic discharge shelf 15A according to the list. The priority of dishes can be determined based on, for example, the ratio of the required number of each dish (the unprocessed portion of the number of orders) to the capacity of automatic discharge shelf 15A or the difference therebetween. The same applies to automatic discharge shelves 15B-15D as to automatic discharge shelf 15A.

[0137] Next, it is determined whether or not processing such as selection of processing lines has been completed for all menus included in the order information (ST108). If there are unprocessed menus (No), step ST103 is executed again. When processing of all menus is finally completed (Yes in ST108), the menu allocation process ends.

[0138] In this way, the food serving preparation system 1 makes it possible to appropriately allocate each menu item to the main line 11 or sub-line 12 used for line work (i.e., select it as the processing line) based on the number of orders for each dish for multiple dishes, thereby preventing a decrease in the efficiency of the work of combining multiple dishes according to each menu item.

[0139] Furthermore, in the food serving preparation system 1, a sub-line 12 with a relatively large number of workers, or a main line 11 with a relatively small number of workers (or no workers) due to the automation of at least some of the line work, is selected as the processing line, thereby more effectively preventing a decline in the efficiency of the work of combining multiple dishes according to each menu.

[0140] Furthermore, in the food preparation system 1, menus that include only dishes for which the number of orders for each dish is equal to or greater than a threshold value are handled on the main line 11, which has a higher degree of automation than the sub-line 12 (i.e., is more suitable for processing a large number of identical dishes), and therefore, the decrease in efficiency in the work of combining multiple dishes according to each menu can be more effectively prevented.

[0141] The menu allocation device 5 can also correct the order information stored in the storage 74 in step ST101.

[0142] For example, if the patient is a femoral fracture patient, the menu changes every few days starting immediately after surgery depending on the patient's recovery. Because patients often experience fever immediately after surgery, smaller portions and more easily digestible ingredients are used than in normal meals. Because femoral fractures are traumatic injuries that lead to rapid recovery, the patient's menu becomes more like a normal diet each day. The menu allocation device 5 accumulates changes in the patient's menu (i.e., the hospital's menu decisions) as data in the storage 74. The accumulated data includes, for example, data from the start date of accepting orders for the patient's menu to the patient's discharge from the hospital. The menu allocation device 5 can predict future changes in the femoral fracture patient's menu based on the accumulated data, thereby correcting at least a portion of the menu in the order information stored in the storage 74. This correction can be performed at an appropriate time when it is determined that there is a high possibility of an order change (i.e., a change in the menu after receiving the order information). The possibility of an order change can be determined by comparing the femoral fracture patient's menu in the current order information with the predicted menu. Furthermore, the correction can be performed not only on the menus of patients with femoral fractures at the same hospital, but also on the menus of patients at other hospitals.

[0143] FIG. 13 is a flowchart showing a modified example of the menu allocation process shown in FIG.

[0144] In the menu allocation process shown in Fig. 13, steps ST202 and ST204-ST208 are executed, which are similar to steps ST101 and ST104-ST108 shown in Fig. 9. Hereinafter, detailed explanations of the menu allocation process shown in Fig. 13 that are similar to the menu allocation process shown in Fig. 9 will be omitted.

[0145] In the modified example, in step ST202, the menu allocation processing unit 63 (see FIG. 8) counts the number of orders for each menu item included in the order information. At this time, if there are multiple pieces of order information to be processed, the number of orders for each menu item included in all of the order information is counted.

[0146] In step ST203, the menu allocation processing unit 63 determines whether the total number of orders for each menu item for a certain menu item (for example, regular meal A shown in FIG. 2) for which a processing line is to be selected is equal to or greater than a threshold value. If the total number of orders for each menu item for that menu item is equal to or greater than the threshold value, the main line 11 is selected as the processing line for that menu item (ST204). On the other hand, if the total number of orders for each menu item for that menu item is less than the threshold value, the sub-line 12 is selected as the processing line for that menu item (ST205). The selection result of the processing line is added to the order information stored in storage 74.

[0147] Here, as an example, a method for selecting a processing line will be described for the menu for hospitalized patient A shown in FIG.

[0148] The number of orders for each menu item in step ST202 is counted as shown in FIG. 14. Here, the threshold for the number of orders is set to 50. The number of orders for "Regular Meal A" in the menu for hospitalized patient A is 100, which is greater than the threshold of 50. Therefore, the menu allocation processing unit 63 selects main line 11 as the processing line for the menu for hospitalized patient A. Note that in FIG. 14, menu items for which the number of orders is greater than or equal to the threshold are surrounded by a thick frame. As with the menu for hospitalized patient A, main line 11 is also selected as the processing line for the dishes that make up the other menu items within the thick frame.

[0149] In this way, the food serving preparation system 1 makes it possible to appropriately allocate each menu to the main line 11 or sub-line 12 used for assembly line work based on the number of orders for each menu item, thereby preventing a decrease in the efficiency of the work of combining multiple dishes according to each menu item.

[0150] Furthermore, in the food preparation system 1, menus with an order count above a threshold are handled on the main line 11, which has a higher degree of automation of line work than the sub-line 12, so that it is possible to more effectively prevent a decline in the efficiency of the work of combining multiple dishes according to each menu.

[0151] Alternatively, in the above-mentioned step ST202, the number of orders for each dish counted in step ST102 can be further counted, and in ST203, the process can proceed to step ST204 only if both the number of orders for each dish and the number of orders for each menu item are equal to or greater than their respective thresholds.

[0152] Although the present disclosure has been described above based on specific embodiments, these embodiments are merely examples, and the present disclosure is not limited to these embodiments.

[0153] For example, instead of the barcode in the above embodiment, other information reading devices (for example, RFID and RFID reader) may be used.

[0154] Furthermore, each component, such as the line, automatic discharge shelves, and auxiliary conveying devices, can be freely combined, and by combining these, a food serving preparation system with optimal production capacity can be provided. In the above-described embodiment, the processing line is selected from two lines (main line 11, sub-line 12), but the processing line may be selected from three or more lines. Furthermore, in the above-described embodiment, four automatic discharge shelves (15A-15D) are arranged on the main line, but two sets of four automatic discharge shelves and two food placement sections (23) may also be arranged.

[0155] In addition, the components of the menu allocation device and the food serving preparation system using the same according to the present disclosure shown 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. [Industrial Applicability]

[0156] The menu allocation device and food 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 food preparation area where line work is carried out to combine multiple dishes that make up each menu, and are useful as a menu allocation device and food preparation system using the same that allocates each menu to one of multiple lines used for line work. [Explanation of symbols]

[0157] 1: Food preparation system 2: Hospital 5: Menu sorting device 6: Order terminal 7: Network 11: Main Line (1st Line) 12: Sub-line (second line) 15A-15D: Automatic discharge shelf (first food storage shelf) 21: Main conveyor (line work conveyor) 21A: Middle part 22A, 22B: Tray 23: Food Arrangement Department 26: First auxiliary transport device 27: Second auxiliary transport device 28A-28D: Line display (instruction information output device) 29A-29D: Operator 30A-30D: Barcode reader 31: Sub-conveyor 33: Tray storage rack 34: Food Storage Rack (Second Food Storage Shelf) 35: Food Arrangement Department 36: Shared line 36A: Downstream end 41: Food storage area 42A-42D: Cooking 43: Lift table 45: Cooking outlet 46, 48: Protective case 49A, 49B: Auxiliary conveyor 50A, 50B: Auxiliary conveyor 57: Indicator light 58: Serving cart 61: Order information acquisition unit 63: Menu allocation processing unit 65: Code information acquisition section 67: Input information acquisition section 71: Processor 74: Storage 75: Display device (distribution information output device) 76: Input device

Claims

1. In the food preparation area, where assembly line work is carried out to combine multiple dishes that make up multiple menus, a processor that performs processing to allocate each of the menus to one of a plurality of lines used in the line work; A menu allocation device including: a storage that stores order information regarding a plurality of menus each consisting of a plurality of dishes to be provided to each of a plurality of diners; The processor: Counting the number of orders for each of the plurality of dishes related to the plurality of menus based on the order information; A menu allocation device selects a first line from among the plurality of lines as a processing line for handling each of the plurality of menus when the counted number of orders for each dish is equal to or greater than a predetermined threshold, and a second line when the number of orders for at least one dish is less than the threshold.

2. The plurality of lines include: the first line having a first dish storage shelf onto which prepared dishes are automatically discharged without the intervention of an operator; The menu allocation device according to claim 1, further comprising a second line provided with a second dish storage shelf from which a plurality of prepared dishes are taken out by an operator.

3. The menu allocation device according to claim 1 , wherein the threshold value is set according to the type of the dish.

4. The menu allocation device according to claim 1 , wherein the menus for the plurality of diners include dishes that are not subject to the counting.

5. 4. The menu allocation device according to claim 1, further comprising an allocation information output device that outputs the result of the selection of the processing line by the processor.

6. A meal preparation system comprising the menu allocation device according to claim 1 and the plurality of lines.

7. The plurality of lines are: the first line having a first dish storage shelf onto which prepared dishes are automatically discharged without the intervention of an operator; The food preparation system according to claim 6, further comprising the second line provided with a second food storage shelf from which a plurality of prepared dishes are removed by an operator.

8. 8. The food serving preparation system according to claim 7, wherein the first line includes a line work conveyor that transports the dishes discharged from the first food storage shelf in a combined state according to the menu.

9. The first line is provided with a food arrangement section in which a food arrangement worker performs food arrangement work by combining the plurality of dishes discharged from the first food storage shelf according to the menu and arranging the dishes on a tray on the line work conveyor, 9. The meal distribution preparation system according to claim 8, wherein the menu allocating device further comprises an instruction information output device that outputs instruction information regarding the dish arrangement work to the dish arrangement worker.

10. The food serving preparation system according to claim 9 , wherein the instruction information output device displays an image of the plurality of dishes arranged on the tray as the instruction information.

11. Multiple eaters include hospital patients, The meal distribution preparation system according to claim 9 or 10, wherein the instruction information output device displays information about the menu for the patient.

12. the first dish storage shelf has a plurality of dish storage sections in which the plurality of dishes are respectively stored, 11. The food serving preparation system according to claim 9, wherein each of the food containers is provided with an indicator light for indicating whether or not the food should be replenished.

13. The menu allocation device according to claim 2, wherein the processor calculates the number of dishes replenished on the automatic discharge shelf based on barcode information relating to the dishes acquired before the dishes were replenished on the first dish storage shelf.

14. The menu allocation device according to claim 13, wherein the processor determines the priority of dishes to be replenished on the automatic discharge shelf based on barcode information about the dishes acquired before the dishes are replenished on the first dish storage shelf.

15. The menu allocation device described in claim 13, wherein the processor calculates the ratio or difference between the required number of each dish and the number that can be stored on the automatic discharge shelf based on barcode information regarding the dishes obtained before the dishes are replenished on the first dish storage shelf.

16. 2. The menu allocation device according to claim 1, wherein the processor acquires barcode information relating to dishes attached to trays carrying menus on the processing line, and identifies the menus passing through the processing line.

17. 2. The menu allocation device according to claim 1, wherein the processor acquires barcode information relating to dishes attached to trays carrying menus on the processing line, and grasps the progress of serving the dishes.

18. The plurality of lines include: the first line having a first dish storage shelf onto which prepared dishes are automatically discharged without the intervention of an operator; a second line provided with a second dish storage shelf from which the prepared dishes are taken out by an operator; a display for a worker replenishing the first food storage shelf with food; the first dish storage shelf has a plurality of dish storage sections in which the plurality of dishes are respectively stored, The food serving preparation system of claim 6, wherein the processor calculates the number of dishes replenished on the automatic discharge shelf based on barcode information regarding the dishes acquired before the dishes are replenished on the first food storage shelf, and displays the priority of the items of food to be replenished on the food storage section.

19. A program used to allocate each menu to one of a plurality of lines used for line work in a food preparation area where line work for combining a plurality of dishes that respectively constitute a plurality of menus is performed, acquiring order information regarding a plurality of menus each consisting of a plurality of dishes to be provided to each of a plurality of diners; Counting the number of orders for each of the plurality of dishes related to the plurality of menus based on the order information; and a program that causes a computer to execute a process of selecting a first line from the plurality of lines as a processing line for handling each of the plurality of menus when the counted number of orders for each dish is equal to or greater than a predetermined threshold, and selecting a second line when the number of orders for at least one dish is less than the threshold.

Images