TWI771175B - Catering production equipment - Google Patents
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Abstract
一種餐飲製作設備，主要包括有一點餐部、一調理部、一食材預煮部、一食材儲存部、一廚具清洗部及一廚具收置部、一廢棄物收集部以及一污水處理部，其間相互連結設置。其中，該第一調理部係包含一保鮮致冷裝置，俾於點餐部係接受客人點餐後，由使用者於保鮮致冷裝置擷取各食材烹煮製作出至少一餐點；該食材儲存部係供儲存預煮之食材，且該預煮之食材係視需要於第二調理部烹煮；該廢棄物收集部係供收集垃圾；該污水處理部係供將污水處理後排放。藉此，使餐飲之製作流程得以更為流暢，進而維持餐飲製作環境之衛生，以及提高餐飲業之服務品質。A food and beverage production equipment mainly includes a meal section, a conditioning section, an ingredient pre-cooking section, an ingredient storage section, a kitchenware cleaning section, a kitchenware storage section, a waste collection section, and a sewage treatment section. Interconnection settings. Wherein, the first conditioning part includes a fresh-keeping refrigeration device, so that after the meal ordering part accepts an order from a customer, the user extracts each ingredient from the fresh-preserving refrigeration device and cooks it to produce at least one meal; the ingredient The storage part is used for storing pre-cooked food, and the pre-cooked food is cooked in the second conditioning part as needed; the waste collection part is used to collect garbage; the sewage treatment part is used to treat the sewage and discharge it. In this way, the production process of the catering industry can be smoother, thereby maintaining the hygiene of the catering production environment and improving the service quality of the catering industry.
Description
本發明係有關一種餐飲製作設備，尤指一種使餐飲之製作流程更為流暢、維持餐飲製作環境之衛生，以及提高餐飲業服務品質之餐飲製作設備。The present invention relates to a kind of catering production equipment, especially a kind of catering production equipment which makes the production process of catering more smooth, maintains the hygiene of the catering production environment, and improves the service quality of the catering industry.
按；由於工商業的蓬勃發展，使得現代人的工作相當忙碌，更由於每天的時間分配緊湊，大多數的人並無暇自行採買食材烹煮，因此外食人口急速增加，相對的使得大、小型餐飲業林立於大街小巷。通常，除了較大型的餐廳吾人會挪出較多時間用餐或聚餐外，較中型或小型的餐飲業，客人大多講求快速或直接外帶。故而，餐飲業製作餐飲的效率及對衛生之注重就顯得格外重要。Press; due to the vigorous development of industry and commerce, the work of modern people is quite busy, and because of the tight time allocation every day, most people do not have time to buy ingredients and cook by themselves, so the number of people eating out has increased rapidly, relatively making large and small catering industries. Standing in the streets and alleys. Usually, except for larger restaurants, we will spend more time for meals or gatherings, and in medium or small catering businesses, most of the customers want fast delivery or direct takeout. Therefore, the efficiency of catering production and the attention to hygiene in the catering industry are particularly important.
就以一般平民化之粥品（廣東粥、海鮮粥等）為例，當客人於點餐後，業者需於最短時間內將粥煮的滾熟，並於最方便的流程中拿取海鮮等食材加入粥中再一起烹煮，方能製作出美味可口的粥品。因此，除了食材的適當保存以防止其腐敗相當重要外，主食（白粥）的適當儲存及預煮、餐具的清洗及擺放，以及廢棄物的處理，皆為餐飲製作流程中不可忽視的環節，且每一個流程的聯結，亦牽涉到餐飲製作的效率及環境衛生的維護。申請人有鑑於此，經不斷無研究、實驗，遂萌生設計一種餐飲製作設備，使餐飲之製作流程更為流暢且可維持餐飲製作環境之衛生。Take the common porridge products (Cantonese porridge, seafood porridge, etc.) as an example. After the customer orders, the operator needs to boil the porridge in the shortest time, and pick up the seafood in the most convenient process. The ingredients are added to the porridge and cooked together to make a delicious porridge. Therefore, in addition to the proper preservation of ingredients to prevent their spoilage is very important, proper storage and pre-cooking of staple food (porridge), cleaning and placement of tableware, and disposal of waste are all links in the catering production process that cannot be ignored. And the connection of each process also involves the efficiency of catering production and the maintenance of environmental hygiene. In view of this, the applicant, after continuous research and experimentation, came up with the design of a catering production equipment, which makes the production process of catering more smooth and can maintain the hygiene of the catering production environment.
本發明之主要目的，即在提供一種餐飲製作設備，使餐飲之製作流程更為流暢、更具效率，進而可維持餐飲製作環境之衛生，以及提高餐飲業之服務品質。The main purpose of the present invention is to provide a catering production equipment, which makes the catering production process smoother and more efficient, thereby maintaining the hygiene of the catering production environment and improving the service quality of the catering industry.
前述之餐飲製作設備，係包括有一點餐部、一調理部、一食材預煮部、一食材儲存部、一廚具清洗部及一廚具收置部、一廢棄物收集部以及一污水處理部，其間相互連結設置。其中，該調理部係包含一保鮮致冷裝置，俾於點餐部係接受客人點餐後，由使用者於保鮮致冷裝置擷取各食材烹煮製作出至少一餐點；該食材儲存部係供儲存預煮之食材，且該預煮之食材係視需要於食材預煮部烹煮；該廢棄物收集部係供收集垃圾；該污水處理部係供將污水處理後排放。藉此，使餐飲之製作流程得以更為流暢，進而維持餐飲製作環境之衛生，以及提高餐飲業之服務品質。The aforesaid catering production equipment includes a catering unit, a conditioning unit, an ingredient pre-cooking unit, an ingredient storage unit, a kitchenware cleaning unit, a kitchenware storage unit, a waste collection unit, and a sewage treatment unit. interlinked settings. Wherein, the conditioning part includes a fresh-keeping refrigeration device, so that after the meal ordering part accepts an order from a customer, the user extracts each ingredient from the fresh-preserving refrigeration device to cook and produce at least one meal; the ingredient storage part The pre-cooked food is used for storing pre-cooked food, and the pre-cooked food is cooked in the food pre-cooking section as needed; the waste collection part is used for collecting garbage; In this way, the production process of the catering industry can be smoother, thereby maintaining the hygiene of the catering production environment and improving the service quality of the catering industry.
前述之餐飲製作設備，其中該點餐部係至少包含一櫃體，以供於該櫃體的平面設置一收銀機，以供客人點餐、付款並進行下單之作業，平面外側係設有一框架，以供免洗餐具擺放於該框架內；櫃體的下方係分別設有複數之活動層板及容置區，以供不同之物品及蛋架等，分別收容於該等活動層板及容置區。The above-mentioned catering production equipment, wherein the ordering section includes at least one cabinet, and a cash register is arranged on the plane of the cabinet for customers to order, pay and place orders, and the outside of the plane is provided with a A frame, in which the disposable tableware can be placed; the lower part of the cabinet is respectively provided with a plurality of movable shelves and accommodating areas, for different items and egg racks, etc., to be respectively accommodated in these movable shelves and accommodation area.
前述之餐飲製作設備，其中該調理部係包含食物保鮮致冷裝置，以及結合於該食物保鮮致冷裝置之烹煮台，其中，該食物保鮮致冷裝置係設有一承架，於該承架的上方設有一容置空間，該容置空間的頂緣係設有供擺放食物之承置面；該容置空間係裝設有迂迴排列之冷凝管；俾於該容置空間注入適量的水，藉由該冷凝管的冷卻作用，使水保持低溫之結冰狀態，進而使食物得以長時間保持新鮮度；該烹煮台係設於該食物保鮮致冷裝置前方，係至少設有一作業平台，以供放置烹煮用之爐具。The aforementioned food and beverage production equipment, wherein the conditioning section includes a food preservation and refrigeration device, and a cooking table combined with the food preservation and refrigeration device, wherein the food preservation and refrigeration device is provided with a support frame, on the support frame There is an accommodating space above the accommodating space, and the top edge of the accommodating space is provided with a bearing surface for placing food; the accommodating space is equipped with condensing pipes arranged in a circuitous manner; Water, through the cooling effect of the condenser tube, keeps the water in a low-temperature freezing state, so that the food can be kept fresh for a long time; the cooking station is arranged in front of the food preservation and refrigeration device, and at least one operation is provided A platform for placing cooking utensils.
前述之餐飲製作設備，其中該食材儲存部，係設有一供儲放白米之儲米槽，底緣係設有一由上而下漸縮之漏斗部，於該漏斗部的底端設有一管狀之出口；俾將依容量需求所選擇之盛米容器置於該出口下方，藉由地心引力使白米由該漏斗部沿該出口自然的滑落於該盛米容器，且於白米堆至一定高度時堵住該出口，使該白米自然的停止滑落，從而達到定量供米之目的。The above-mentioned food and beverage production equipment, wherein the food storage part is provided with a rice storage tank for storing white rice, the bottom edge is provided with a funnel part tapering from top to bottom, and the bottom end of the funnel part is provided with a tubular The outlet; to place the rice container selected according to the capacity requirement under the outlet, and the white rice will naturally slide down the rice container from the funnel along the outlet by gravity, and when the white rice is piled up to a certain height Block the outlet, so that the white rice naturally stops sliding down, so as to achieve the purpose of quantitative rice supply.
前述之餐飲製作設備，其中該廢棄物收集部，係包含兩對稱之管體，以及穿設於該兩管體，可沿該兩管體滑動之定位框，其中，該兩管體係於其上緣分別至少設有連接桿，以供固定於桌面的下方；該定位框係為概呈長方狀，其兩縱向段係穿設於該兩管體，使其能沿該兩管體滑動；俾於該定位框掛置垃圾袋，於不使用時藉由該定位框沿該兩管體滑入桌面內緣予以隱藏，而當使用時則將定位框向外拉使其沿該兩管體滑出桌面以供收集垃圾。In the aforementioned food and beverage production equipment, wherein the waste collection part comprises two symmetrical pipe bodies, and a positioning frame passing through the two pipe bodies and slidable along the two pipe bodies, wherein the two pipe systems are on it The edges are respectively provided with at least connecting rods for fixing under the table top; the positioning frame is generally rectangular, and its two longitudinal sections are penetrated through the two pipe bodies, so that they can slide along the two pipe bodies; In order to hang the garbage bag on the positioning frame, when not in use, the positioning frame is slid into the inner edge of the table along the two tubes to hide it, and when in use, the positioning frame is pulled outward to make it along the two tubes Slides out of the table for garbage collection.
前述之餐飲製作設備，其中該污水處理部，係於餐飲製作設備地板設有一污水排放管，於該污水排放管的末端設有一截油槽，並於該截油槽內依序設有攔渣籃、擋渣板、隔油板及油水分離板，該截油槽另端係設有一污水出口；使清洗地板所形成之污水由該污水排放管進入該截油槽，由該截油槽內之該攔渣籃及該擋渣板攔截食物殘渣，並藉由該隔油板及該油水分離板分離油、水，再由該截油槽另端之該污水出口排放，以達到環保的要求。In the above-mentioned food and beverage production equipment, wherein the sewage treatment unit is provided with a sewage discharge pipe on the floor of the food and beverage production equipment, an oil groove is provided at the end of the sewage discharge pipe, and a slag basket, Slag baffle plate, oil separator plate and oil-water separation plate, the other end of the oil intercepting tank is provided with a sewage outlet; the sewage formed by cleaning the floor enters the oil intercepting tank through the sewage discharge pipe, and the slag blocking basket in the oil intercepting tank And the slag baffle plate intercepts food residue, and separates oil and water by the oil separator and the oil-water separation plate, and then discharges from the sewage outlet at the other end of the oil intercepting tank to meet the requirements of environmental protection.
請參閱圖1，係為本發明之餐飲製作設備配置圖。如圖所示，本發明係設有一容置空間A，於該容置空間A設有一點餐部１、一調理部２、一食材預煮部３、一食材儲存部４、一餐具清洗部５及一餐具收置部６、一廢棄物收集部７以及一污水處理部８，其間相互連結設置，以構成餐飲製作設備，使餐點的製作可依照排定之流程順暢進行。Please refer to FIG. 1 , which is a configuration diagram of the catering production equipment of the present invention. As shown in the figure, the present invention is provided with an accommodating space A, and the accommodating space A is provided with a meal part 1, a
請參閱圖2，係為本發明之點餐部立體圖。如圖所示，本發明之點餐部１係至少包含一櫃體１１，以供於該櫃體１１的平面設置一收銀機１２，以供客人點餐、付款並進行下單之作業，平面外側係設有一框架１３，以供免洗餐具１４擺放於該框架１３內；櫃體１１的下方係分別設有複數之活動層板１５及容置區１６，以供不同之物品及蛋架１７等，分別收容於該等活動層板１５及容置區１６。該櫃體１１的上方，係可依使用需要裝設一置物櫃１８，以供儲藏免洗餐具１４。Please refer to FIG. 2 , which is a perspective view of the ordering portion of the present invention. As shown in the figure, the ordering section 1 of the present invention at least includes a
請同時參閱圖3及圖4，係為本發明之調理部立體圖及結構圖，如圖所示，本發明之調理部２，係包含食物保鮮致冷裝置２１，以及結合於該食物保鮮致冷裝置２１之烹煮台２２，其中，該食物保鮮致冷裝置２１係設有一承架２１１，於該承架２１１的上方設有一適當大小之容置空間２１２，該容置空間２１２的頂緣係設為適當之傾斜角度，以構成傾斜之承置面２１３；該容置空間２１２係裝設有迂迴排列之冷凝管２１４；該承架２１１下方之空間，係設有一致冷結構，該致冷結構係至少包含壓縮機２１５，以及連接於壓縮機２１５，設有複數散熱片２１６之冷凝器２１７，由該冷凝器２１７連接於容置空間２１２內之冷凝管２１４。俾於該承架２１１之容置空間２１２注入適量的水，藉由冷凝管２１４的冷卻作用，使水保持低溫之結冰狀態，進而使該容置空間２１２宛如一冰櫃，以供將食物擺放於承架２１１之承置面２１３，藉由容置空間２１２的低溫結冰狀態水，使食物得以長時間保持新鮮度。該烹煮台２２係設於食物保鮮致冷裝置２１前方，係至少設有一作業平台２２１，以供放置烹煮用之爐具２３。Please refer to FIG. 3 and FIG. 4 at the same time, which are the three-dimensional and structural views of the conditioning unit of the present invention. As shown in the figures, the
該承架２１１的前方係設有一保冷槽２１８，並於保冷槽２１８下方係設有一夾層２１９，於該夾層２１９係設有由致冷結構所延伸之銅管及PU管，使保冷槽２１８構成適當的低溫，以供放置不同配料及食材。The front of the
請參閱圖5，係為本發明之食材預煮部立體圖，如圖所示，本發明之食材預煮部３，係設有一廚檯３１，於該廚檯３１設有複數之爐具３２，以供較大型之鍋具３３置於該等爐具３２，以供預煮食材。Please refer to FIG. 5, which is a three-dimensional view of the food pre-cooking part of the present invention. As shown in the figure, the food pre-cooking
請同時參閱圖6及圖7，係為本發明之食材儲存部立體圖及使用狀態圖。如圖所示，本發明之食材儲存部４，係包含米桶本體４１及置於該米桶本體４１下方，與米桶本體４１相隔適當高度距離之承架４２。其中，該米桶本體４１係設有一供儲放白米之儲米槽４１１，於該儲米槽４１１的前方表面設有可供觀視存量之視窗４１２，底緣係設有一由上而下漸縮之漏斗部４１３，於漏斗部４１３的底端設有一管狀之出口４１４，於該出口４１４設有一可控制該出口４１４開啟及關閉之控制閥４１５；該承架４２係可設為桌狀或工作平台狀，其係可供調整上、下高度，藉以調整承架４２平面與米桶本體４１之出口４１４的高度間隔。Please refer to FIG. 6 and FIG. 7 at the same time, which are a three-dimensional view and a use state view of the food storage portion of the present invention. As shown in the figure, the
請參閱圖7，本發明之食材儲存部於取用時，係依需要適當的調整承架４２的高度，再將依容量需求所選擇之盛米容器４３置於出口４１４下方，於開啟控制閥４１５後藉由地心引力使白米４４由漏斗部４１３沿出口４１４自然的滑落於盛米容器４３，且於白米４４堆至一定高度時堵住出口４１４，使白米４４自然的停止滑落，從而達到定量供米之目的。Please refer to FIG. 7 , when the food storage part of the present invention is used, the height of the
請參閱圖8，係為本發明之廚具清洗部立體圖，如圖所示，本發明之廚具清洗部５，係設有一作業平台５１，於該作業平台５１設有複數之洗滌槽５２及廚餘過濾槽５３，以供清洗廚具及收集廚餘。上方係可依需要設有一置物架５４，以供放置清洗好的廚具。Please refer to FIG. 8 , which is a perspective view of the kitchenware cleaning part of the present invention. As shown in the figure, the kitchenware cleaning
請參閱圖9，係為本發明之廚具收置部立體圖，如圖所示，本發明之廚具收置部６，係設有一作業平台６１，於該作業平台６１設有適當高度之掛架６２，以供廚具６３放置於該作業平台５１，或整齊排列的掛置於該掛架６２，以利於隨時拿取及放回。Please refer to FIG. 9 , which is a three-dimensional view of the kitchenware receiving part of the present invention. As shown in the figure, the
請同時參閱圖10及圖11，係為本發明之廢棄物收集部立體圖及使用狀態圖。如圖所示，本發明之廢棄物收集部７，係包含兩對稱之管體７１，以及穿設於該兩管體７１，可沿該兩管體７１滑動之定位框７２。其中，該兩管體７１係於其上緣分別至少設有第一連接桿７１１及第二連接桿７１２；該定位框７２，係為概呈長方狀，其兩縱向段係穿設於兩管體７１，使其能沿該兩管體７１滑動。Please refer to FIG. 10 and FIG. 11 at the same time, which are a three-dimensional view and a use state view of the waste collection part of the present invention. As shown in the figure, the
如圖11所示，該兩管體７１藉由第一連接桿７１１及第二連接桿７１２分別連接於桌面７３底緣，使兩管體７１固定於桌面７３的下方，並於該定位框７２掛置垃圾袋７４，於不使用時藉由定位框７２沿管體７１滑入桌面７３內緣予以隱藏，且不會佔據過多空間；而當使用時則將定位框７２向外拉使其沿管體７１滑出桌面７３，以供於垃圾袋收集垃圾，使垃圾袋的使用及丟棄垃圾更為方便。As shown in FIG. 11 , the two
請參閱圖12，係為本發明之污水處理部立體圖。如圖所示，本發明之污水處理部８，係於地板設有一污水排放溝８１，於污水排放溝８１的末端設有一截油槽８２，於該截油槽８２內依序設有攔渣籃８２１、擋渣板８２２、隔油板８２３及油水分離板８２４，截油槽８２另端係設有一污水出口８３。於本實施例，前述之污水排放溝８１係以具有長孔之孔蓋８４蓋合，該截油槽８２係以壓花蓋板８５蓋合。Please refer to FIG. 12 , which is a perspective view of the sewage treatment part of the present invention. As shown in the figure, the
藉由前述各部所結合之餐飲製作設備，於實際作業時，以製作粥品（海鮮粥、廣東粥等）為例，係至少包含以下之步驟：
1、由該食材儲存部４取用適量之百米，並於食材預煮部３以鍋具３３預煮為白粥。
2、將新鮮的食材擺放於調理部２之食物保鮮致冷裝置２１的承置面２１３，藉由容置空間２１２的低溫結冰狀態水，以及保冷槽２１８使食物得以長時間保持新鮮度。
3、於點餐部１接受客人點餐後，下單予作業人員。
4、作業人員由廚具收置部６拿取廚具６３，倒入預煮之白粥，並將廚具６３置於第一調理部２作業平台２２１之爐具２３，開始烹煮作業。
5、作業人員於烹煮過程中，可直接由食物保鮮致冷裝置２１的承置面２１３或保冷槽２１８拿取食材，使作業更為方便。
6、烹煮後的廚具６３，係於廚具清洗部５作業平台５１之洗滌槽５２清洗，並由廚餘過濾槽５３收集廚餘。而清洗後的廚具６３可放回廚具收置部６。
7、所收集之垃圾、廚餘等廢棄物，係可將廢棄物收集部７之定位框７２向外拉使其沿管體７１滑出桌面７３，以供於垃圾袋收集廢棄物。
8、整個餐飲製作設備所產生的污水（打烊後清洗地板所形成之污水）係由污水排放管８１進入截油槽８２，由該截油槽８２內之攔渣籃８２１及擋渣板８２２攔截食物殘渣，並藉由隔油板８２３及油水分離板８２４分離油、水，再由截油槽８２另端之污水出口８３排放，以防止對環境的污染，達到環保的要求。
With the catering production equipment combined with the above-mentioned parts, in the actual operation, taking the production of porridge (seafood porridge, Cantonese porridge, etc.) as an example, it includes at least the following steps:
1. Take an appropriate amount of 100 meters from the
本發明將餐飲製作的前置、後置作業流程化，使餐飲製作得以於一貫化之標準作業流程下，得以更為流暢，進而維持餐飲製作環境之衛生，以及提高餐飲業之服務品質。 .The present invention streamlines the pre- and post-processing operations of catering production, so that the catering production can be made more fluent under a consistent standard operation process, thereby maintaining the hygiene of the catering production environment and improving the service quality of the catering industry. .
前述實施例，僅為說明本發明之較佳實施方式，而非限制本發明之範圍，凡經由些微修飾、變更，仍不失本發明之要義所在，亦不脫本發明之精神範疇。The foregoing examples are only to illustrate the preferred embodiments of the present invention, but not to limit the scope of the present invention. All modifications and changes are made without losing the essence of the present invention and without departing from the spirit and scope of the present invention.
綜上所述，本發明以不同製作餐飲的環節之相互結合，構成餐飲製作設備。使餐飲之製作流程更為流暢、更具效率，進而可維持餐飲製作環境之衛生，以及提高餐飲業之服務品質。為一實用之設計，誠屬一俱新穎性之發明，爰依法提出專利之申請，祈 鈞局予以審查，早日賜准專利，至感德便。To sum up, the present invention constitutes a catering production equipment by combining different links of catering production. Make the catering production process smoother and more efficient, thereby maintaining the hygiene of the catering production environment and improving the service quality of the catering industry. Since it is a practical design, it is an invention of all novelties. It is due to file a patent application in accordance with the law, and I pray that the bureau will examine it and grant the patent as soon as possible.
1:點餐部 11:櫃體 12:收銀機 13:框架 14:免洗餐具 15:活動層板 16:容置區 17:蛋架 18:置物櫃 2:調理部 21:食物保鮮致冷裝置 211:承架 212:容置空間 213:承置面 214:冷凝管 215:壓縮機 216:散熱片 217:冷凝器 218:保冷槽 219:夾層 22:烹煮台 221:作業平台 23:爐具 3:食材預煮部 31:廚檯 32:爐具 33:鍋具 4:食材儲存部 41:米桶本體 411:儲米槽 412:視窗 413:漏斗部 414:出口 415:控制閥 42:承架 43:盛米容器 5:廚具清洗部 51:作業平台 52:洗滌槽 53:廚餘過濾槽 6:廚具收置部 61:作業平台 62:掛架 63:廚具 7:廢棄物收集部 71:管體 711:第一連接桿 712:第二連接桿 72:定位框 73:桌面 74:垃圾袋 8:污水處理部 81:污水排放溝 82:截油槽 821:攔渣籃 822:擋渣板 823:隔油板 824:油水分離板 83:污水出口 84:孔蓋 85:壓花蓋板 A:容置空間1: Order Department 11: Cabinet 12: Cash register 13: Frames 14: Disposable dishes 15: Active Laminates 16: accommodating area 17: Egg Rack 18: Lockers 2: Conditioning Department 21: Food preservation refrigeration device 211: Bracket 212: accommodating space 213: bearing surface 214: Condenser pipe 215: Compressor 216: heat sink 217: Condenser 218: Cold storage tank 219: Mezzanine 22: Cooking Station 221: Working Platform 23: stove 3: Food pre-cooking department 31: Kitchen Counter 32: stove 33: Pots 4: Food storage department 41: Rice barrel body 411: Rice storage tank 412: Windows 413: Funnel Department 414: Exit 415: Control valve 42: Bracket 43: Rice container 5: Kitchenware cleaning department 51: Work Platform 52: Sink 53: Kitchen Waste Filter Tank 6: Kitchenware storage department 61: Work Platform 62: hanger 63: Kitchenware 7: Waste Collection Department 71: Tube body 711: The first connecting rod 712: Second connecting rod 72: Positioning box 73: Desktop 74: Garbage Bag 8: Sewage Treatment Department 81: Sewage Ditch 82: Oil cutting groove 821: Slag Basket 822: Slag baffle 823: Grease baffle 824: Oil-water separation plate 83: Sewage outlet 84: Hole cover 85: Embossed cover A: Accommodating space
圖1係本發明之餐飲製作設備配置圖。 圖2係本發明之點餐部立體圖。 圖3係本發明之調理部立體圖。 圖4係本發明之調理部結構圖。 圖5係本發明之食材預煮部立體圖。 圖6係本發明之食材儲存部立體圖。 圖7係本發明之食材儲存部之使用狀態圖。 圖8係本發明之廚具清洗部立體圖。 圖9係本發明之廚具收置部立體圖。 圖10係本發明之廢棄物收集部立體圖。 圖11係本發明之廢棄物收集部使用狀態圖。 圖12係本發明之污水處理部立體圖。 FIG. 1 is a configuration diagram of the catering production equipment of the present invention. FIG. 2 is a perspective view of the ordering section of the present invention. FIG. 3 is a perspective view of the conditioning portion of the present invention. FIG. 4 is a structural diagram of the conditioning unit of the present invention. FIG. 5 is a perspective view of the pre-cooking portion of the food material of the present invention. FIG. 6 is a perspective view of the food storage part of the present invention. FIG. 7 is a state diagram of the use state of the food storage part of the present invention. FIG. 8 is a perspective view of the kitchenware cleaning part of the present invention. FIG. 9 is a perspective view of a kitchen utensil accommodating portion of the present invention. Fig. 10 is a perspective view of the waste collection part of the present invention. Fig. 11 is a view showing the use state of the waste collection part of the present invention. Fig. 12 is a perspective view of the sewage treatment part of the present invention.
1:點餐部 1: Order Department
2:調理部 2: Conditioning Department
3:食材預煮部 3: Food pre-cooking department
4:食材儲存部 4: Food storage department
5:廚具清洗部 5: Kitchenware cleaning department
6:廚具收置部 6: Kitchenware storage department
7:廢棄物收集部 7: Waste Collection Department
8:污水處理部 8: Sewage Treatment Department
A:容置空間 A: Accommodating space
Claims (6)
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| TW110132740A TWI771175B (en) | 2021-09-03 | 2021-09-03 | Catering production equipment |
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| Application Number | Priority Date | Filing Date | Title |
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| TW110132740A TWI771175B (en) | 2021-09-03 | 2021-09-03 | Catering production equipment |
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| Publication Number | Publication Date |
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| TWI771175B true TWI771175B (en) | 2022-07-11 |
| TW202310786A TW202310786A (en) | 2023-03-16 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996496A (en) * | 2016-06-29 | 2016-10-12 | 浙江老娘舅餐饮有限公司 | Fish boiling operation platform and use method thereof |
| TWM580757U (en) * | 2019-03-12 | 2019-07-11 | 劉禕勇 | Automatic food preparing system |
| CN110412959A (en) * | 2019-08-21 | 2019-11-05 | 李绍汉 | A kind of unmanned systems automatic food processing and sold |
| TWM620321U (en) * | 2021-09-03 | 2021-11-21 | 游宗文 | Catering production equipment |
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2021
- 2021-09-03 TW TW110132740A patent/TWI771175B/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996496A (en) * | 2016-06-29 | 2016-10-12 | 浙江老娘舅餐饮有限公司 | Fish boiling operation platform and use method thereof |
| TWM580757U (en) * | 2019-03-12 | 2019-07-11 | 劉禕勇 | Automatic food preparing system |
| CN110412959A (en) * | 2019-08-21 | 2019-11-05 | 李绍汉 | A kind of unmanned systems automatic food processing and sold |
| TWM620321U (en) * | 2021-09-03 | 2021-11-21 | 游宗文 | Catering production equipment |
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