EP0830051A2 - Catering method and apparatus - Google Patents

Catering method and apparatus Download PDF

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Publication number
EP0830051A2
EP0830051A2 EP97115085A EP97115085A EP0830051A2 EP 0830051 A2 EP0830051 A2 EP 0830051A2 EP 97115085 A EP97115085 A EP 97115085A EP 97115085 A EP97115085 A EP 97115085A EP 0830051 A2 EP0830051 A2 EP 0830051A2
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EP
European Patent Office
Prior art keywords
food
induction means
transportable
container
regenerated
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97115085A
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German (de)
French (fr)
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EP0830051A3 (en
Inventor
Albert Thomann
Walter Lüdi
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Thomann Electronics AG
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Thomann Electronics AG
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Publication date
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Publication of EP0830051A2 publication Critical patent/EP0830051A2/en
Publication of EP0830051A3 publication Critical patent/EP0830051A3/en
Withdrawn legal-status Critical Current

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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H05B6/1209—Cooking devices induction cooking plates or the like and devices to be used in combination with them
    • H05B6/1236—Cooking devices induction cooking plates or the like and devices to be used in combination with them adapted to induce current in a coil to supply power to a device and electrical heating devices powered in this way
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H05B6/129—Cooking devices induction ovens

Definitions

  • the invention relates to a catering method and a device for its implementation according to the general terms of the independent claims.
  • catering is used in various areas of life: when catering for passengers in means of transport such as airplanes, ships or trains, when catering for the elderly or the elderly, for festive occasions outside of restaurants etc. What is characteristic of catering is that food recipients come from a central kitchen from being supplied with foodstuffs The foodstuffs are delivered in a high-quality form that no longer requires time-consuming preparation, ie the foods are at least partially prepared, pre-cooked or ready to eat. This is usually done in two ways: with warming containers or with microwave ovens.
  • warming containers For a full hot meal, multiple warming containers need to be set up be transported directly to the recipient of the food, e.g. into his home, in order to put the ready-to-eat food from the warming containers directly on the plate.
  • the warming containers are bulky and heavy, which makes the distribution complex. Even in warming containers, the food does not stay hot for an indefinite period of time, so that it has to be distributed in a limited time. The food recipient must consume the food immediately upon receipt, otherwise it will cool down on the plate.
  • Some of the above-mentioned disadvantages of catering processes with warming containers can be avoided by using microwave ovens for the food recipients.
  • the pre-cooked food is delivered in portions in handier, microwave-safe dishes.
  • the food recipient can then determine at which point in time he wants to heat up or finish cook the food in his microwave oven.
  • the disadvantage of this type of catering process is that the quality of the meals often leaves something to be desired.
  • the operation of a microwave oven, especially for the elderly or disabled, can be complicated.
  • the at least partially prepared foods are transported to at least one food recipient and then regenerated by converting electromagnetically induced energy into Joule heat.
  • "regeneration” is understood to mean processes or actions for food preparation which require heat energy, such as thawing, warming up, heating up, boiling, ready cooking, cooking, boiling, braising, roasting, searing, etc.; each of these terms would be too narrow and therefore incorrect for the invention.
  • the food can be transported and regenerated by converting electromagnetically induced energy into Joule heat.
  • the device consists of at least one stationary part and at least one transportable part.
  • the at least one stationary part is located at the at least one food recipient and is an inductive regeneration device with active induction means, typically at least one primary coil.
  • the transportable part contains at least one crockery or at least one container in which at least one crockery can be inserted, as well as reactive induction means.
  • the food is transported in the at least partially prepared state, preferably cooled to, for example, 6 ° C., to the food recipient in the transportable part and regenerated inductively on the stationary part. This regeneration is brought about by the fact that the active and the reactive induction means interact by inducing electromagnetic energy in the reactive induction means from the active induction means and converting them into Joule heat.
  • the at least one transportable part can be designed, for example, as tableware, which receives the food to be transported and regenerated.
  • a harness is typically designed in such a way that it forms the reactive induction means, so that electromagnetic energy can be induced in it by the active induction means in the stationary part and converted into Joule heat. It is preferably closable so that the food can be transported without loss. To facilitate transportation, it can be provided with suspension and / or fastening means. It can be thermally insulating, so that the temperature of the food transported in it stays below the ambient temperature for a long time.
  • the harness can be transported alone or in containers.
  • the at least one transportable part can thus be designed as a container in which at least one tableware can be inserted.
  • a container can hold one dish or several dishes. It enables convenient transportation of several harnesses and protects the harnesses from mechanical and other external influences during transport.
  • the container can be thermally insulated so that the temperature of the transported food remains lower than the ambient temperature for a long time. It can be provided with carrying and / or fastening means to facilitate transportation.
  • a container is preferably designed in such a way that it can be placed on the regeneration device so that the dishes contained therein interact with the regeneration device in order to regenerate the foods in the dishes without the dishes having to be removed from the container.
  • Figure 1 shows a first embodiment of an inventive device for performing the catering process.
  • a stationary part 1 is an inductive regeneration device.
  • a transportable part 2 is a tableware 3, which is intended to hold food (not shown).
  • the stationary part 1, i.e. the inductive regeneration device includes a housing 4 and active induction means, for example at least one primary coil 5.
  • the regeneration device 1 naturally also contains further electrical and electronic parts, which are known per se and need not be explained and illustrated here. These include, for example, means for setting and / or regulating the regeneration output and / or the regeneration time or a sequence of regeneration outputs and / or regeneration times.
  • the transportable part 2 has reactive induction means which cooperate with the active induction means of the stationary part 1 by inducing electromagnetic energy in the reactive induction means from the active induction means and converting it into Joule heat in order to regenerate the food.
  • the reactive induction means are formed by the dishes 3 themselves.
  • the dishes 3 are designed here in such a way that electromagnetic energy in the form of eddy currents can be induced therein by the primary coil 5 in the regeneration device 1 and can be converted into Joule heat; it is typically made of metal.
  • the dishes 3 can be reactive Have induction means in the form of a secondary coil, in which electromagnetic energy can be induced.
  • the dishes 3 In order to be able to transport the food without loss, it is advantageous to make the dishes 3 lockable, that is to say to provide them with a base part 6 and a cover part 7.
  • harnesses 3 that have only one bottom part 6 can also be used in the device according to the invention.
  • the dishes 3 In order to facilitate transport, the dishes 3 can be provided with a carrying and / or fastening means 8, indicated in Fig. 1 with a semicircular handle. Means (not shown here) can also be provided in order to hold the base part 6 and the cover part 7 together.
  • FIG. 2 shows a second embodiment of a device according to the invention for executing the catering process.
  • the stationary part 1 is in turn an inductive regeneration device, in this embodiment with two primary coils 5.1, 5.2.
  • the transportable part 2 is a container 9 in which, for example, two dishes 3.1, 3.2 can be inserted.
  • the container 9 enables a convenient transportation of several harnesses 3.1, 3.2 and protects the harnesses 3.1, 3.2 during transportation from mechanical and other external influences. It can be thermally insulating so that the temperature of the transported food remains lower than the ambient temperature for a long time.
  • the container 9 consists of a lower part 10 and an upper part 11, whereby means (not shown in FIG. 2) can also be provided for fastening the upper part 11 on the lower part 10.
  • the container 9 can be provided with carrying and / or fastening means 8, for example with a handle, in order to facilitate transportation.
  • the dishes can each be provided with a base part 6.1, 6.2 and a cover part 7.1, 7.2 and can be closed. However, they can optionally also have only one bottom part 6.1, 6.2 and be open.
  • the container 9 is preferably designed in such a way that it can be placed on the regeneration device 1, so that the reactive induction means interact with the active induction means 5.1, 5.2 in order to regenerate food (not shown here) in the dishes 3.1, 3.2.
  • the foods in the dishes 3.1, 3.2 can thus be regenerated without the dishes 3.1, 3.2 having to be removed from the container 9.
  • the reactive induction means can be formed by the harnesses 3.1, 3.2 themselves.
  • the reactive induction means for example in the form of secondary coils, can be contained in the container 9.
  • the catering method in the catering method according to the invention, at least partially prepared food is transported to at least one food recipient and regenerated after the transport by converting electromagnetically induced energy into Joule heat.
  • the device according to the invention for carrying out the catering process contains at least one stationary part 1 and at least one transportable part 2 for receiving food.
  • the stationary part 1 has active induction means 5, 5.1, 5.2
  • the transportable part 2 has reactive induction means 3, 3.1, 3.2, so that the reactive induction means 3, 3.1, 3.2 can be influenced by the active induction means 5, 5.1, 5.2 and the foods can be regenerated by converting electromagnetic energy induced in the reactive induction means 3, 3.1, 3.2 into Joule heat.

Abstract

The method is carried out, so that at least partially prepared food is transported to at least one food receiver. Following the transport, the food is regenerated by the conversion of electromagnetically induced energy into Joulean heat. The food is transported in a transportable part (2) and then regenerated in the same part. For the regeneration of the food, active primary induction coils (5.1,5.2) influence reactive induction facilities (3.1,3.2), and in these electromagnetic energy is induced, which is then converted in to Joulean heat. The food container (3.1,3.2) is respectively equipped with a base part (6) and a top part (7).

Description

Die Erfindung betrifft ein Catering-Verfahren und eine Vorrichtung zu seiner Ausführung gemäss den Oberbegriifen der unabhängigen Patentansprüche.The invention relates to a catering method and a device for its implementation according to the general terms of the independent claims.

Unter dem Begriff "Catering" wird heute die Lieferung und Aufbereitung von zumindest teilweise zubereiteten oder vorgekochten Lebensmitteln zusammengefasst. Catering kommt in verschiedenen Lebensbereichen zur Anwendung: bei der Verpflegung von Passagieren in Verkehrsmitteln wie Flugzeugen, Schiffen oder Eisenbahnen, bei der Heimverpflegung bspw. von Betagten oder Behinderten, bei Festanlässen ausserhalb von Gaststätten etc. Charakteristisch für Catering ist, dass Lebensmittelempfänger von einer zentralen Küche aus mit Lebensmitteln versorgt werden Dabei werden die Lebensmittel in einer hochwertigen Form, die keiner aufwendigen Zubereitung mehr bedarf, geliefert, d.h. die Lebensmittel sind zumindest teilweise zubereitet, vorgekocht oder in essfertigem Zustand. Üblicherweise wird dies auf zwei Arten bewerkstelligt: mit Warmhaltebehältern oder mit Mikrowellengeräten.Today, the term "catering" is used to summarize the delivery and preparation of at least partially prepared or pre-cooked food. Catering is used in various areas of life: when catering for passengers in means of transport such as airplanes, ships or trains, when catering for the elderly or the elderly, for festive occasions outside of restaurants etc. What is characteristic of catering is that food recipients come from a central kitchen from being supplied with foodstuffs The foodstuffs are delivered in a high-quality form that no longer requires time-consuming preparation, ie the foods are at least partially prepared, pre-cooked or ready to eat. This is usually done in two ways: with warming containers or with microwave ovens.

Catering-Verfahren mit Warmhaltebehältern haben mehrere Nachteile. Für eine vollständige warme Mahlzeit müssen mehrere Warmhaltebehälter bis unmittelbar zum Lebensmittelempfänger, bspw. in seine Wohnung, transportiert werden, um die essfertigen Lebensmittel aus den Warmhaltebehältern direkt auf den Teller zu geben. Die Warmhaltebehälter sind sperrig und schwer, was die Verteilung aufwendig macht. Selbst in Warmhaltebehältern bleiben die Lebensmittel nicht beliebig lange heiss, so dass die Verteilung in einer beschränkten Zeit erfolgen muss. Der Lebensmittelempfänger muss die Lebensmittel sofort nach Empfang verzehren, weil sie sonst auf dem Teller abkühlen.Catering processes with warming containers have several disadvantages. For a full hot meal, multiple warming containers need to be set up be transported directly to the recipient of the food, e.g. into his home, in order to put the ready-to-eat food from the warming containers directly on the plate. The warming containers are bulky and heavy, which makes the distribution complex. Even in warming containers, the food does not stay hot for an indefinite period of time, so that it has to be distributed in a limited time. The food recipient must consume the food immediately upon receipt, otherwise it will cool down on the plate.

Einige der obengenannten Nachteile der Catering-Verfahren mit Warmhaltebehältern lassen sich durch den Einsatz von Mikrowellengeräten bei den Lebensmittelempfängern vermeiden. In diesem Fall werden die vorgekochten Lebensmittel portionenweise in handlicherem mikrowellentauglichem Geschirr geliefert. Der Lebensmittelempfänger kann dann selber bestimmen, zu welchem Zeitpunkt er die Lebensmittel in seinem Mikrowellenofen aufwärmen bzw. fertigkochen will. Diese Art von Catering-Verfahren hat den Nachteil, dass die Qualität der Mahlzeiten oft zu wünschen übrig lässt. Ausserdem kann die Bedienung eines Mikrowellengerätes, besonders für Betagte oder Behinderte, kompliziert sein.Some of the above-mentioned disadvantages of catering processes with warming containers can be avoided by using microwave ovens for the food recipients. In this case, the pre-cooked food is delivered in portions in handier, microwave-safe dishes. The food recipient can then determine at which point in time he wants to heat up or finish cook the food in his microwave oven. The disadvantage of this type of catering process is that the quality of the meals often leaves something to be desired. In addition, the operation of a microwave oven, especially for the elderly or disabled, can be complicated.

Es ist also Aufgabe der Erfindung, ein Catering-Verfahren anzugeben und eine Vorrichtung zu seiner Ausführung zu schaffen, mit welchem Catering ohne die obigen Nachteile bewerkstelligt werden kann.It is therefore an object of the invention to provide a catering method and to provide a device for carrying it out, with which catering can be accomplished without the above disadvantages.

Die Aufgabe wird gelöst durch das Catering-Verfahren und die Vorrichtung gemäss den unabhängigen Patentansprüchen. Vorteilhafte Ausführungsformen werden in den abhängigen Patentansprüchen definiert.The task is solved by the catering process and the device according to the independent patent claims. Advantageous embodiments are defined in the dependent claims.

Im erfindungsgemässen Catering-Verfahren werden die zumindest teilweise vorbereiteten Lebensmittel zu mindestens einem Lebensmittelempfänger transportiert und danach durch Umwandlung von elektromagnetisch induzierter Energie in Joulesche Wärme regeneriert. Unter "Regenerieren" werden in dieser Schrift Wärmeenergie benötigende Vorgänge bzw. Handlungen zur Lebensmittelzubereitung wie Auftauen, Aufwärmen, Erhitzen, Kochen, Fertigkochen, Garen, Sieden, Schmoren, Braten, Anbraten etc. verstanden; jeder einzelne dieser Begriffe wäre zu eng und daher für die Erfindung unzutreffend.In the catering method according to the invention, the at least partially prepared foods are transported to at least one food recipient and then regenerated by converting electromagnetically induced energy into Joule heat. In this document, "regeneration" is understood to mean processes or actions for food preparation which require heat energy, such as thawing, warming up, heating up, boiling, ready cooking, cooking, boiling, braising, roasting, searing, etc.; each of these terms would be too narrow and therefore incorrect for the invention.

In der erfindungsgemässen Vorrichtung zur Ausführung des Catering-Verfahrens sind die Lebensmittel transportierbar und durch Umwandlung von elektromagnetisch induzierter Energie in Joulesche Wärme regenerierbar. Die Vorrichtung besteht aus mindestens einem stationären Teil und mindestens einem transportierbaren Teil. Der mindestens eine stationäre Teil befindet sich beim mindestens einen Lebensmittelempfänger und ist ein induktives Regeneriergerät mit aktiven Induktionsmitteln, typischerweise mindestens einer Primärspule. Der transportierbare Teil beinhaltet mindestens ein Geschirr oder mindestens einen Behälter, in welchen mindestens ein Geschirr einfügbar ist, sowie reaktive Induktionsmittel. Die Lebensmittel werden in zumindest teilweise zubereitetem Zustand, vorzugsweise gekühlt auf bspw. 6 °C, im transportierbaren Teil zum Lebensmittelempfänger transportiert und auf dem stationären Teil induktiv regeneriert. Dieses Regenerieren wird dadurch bewirkt, dass die aktiven und die reaktiven Induktionsmittel zusammenwirken, indem in den reaktiven Induktionsmitteln elektromagnetische Energie von den aktiven Induktionsmitteln induziert und in Joulesche Wärme umgewandelt wird.In the device according to the invention for carrying out the catering process, the food can be transported and regenerated by converting electromagnetically induced energy into Joule heat. The device consists of at least one stationary part and at least one transportable part. The at least one stationary part is located at the at least one food recipient and is an inductive regeneration device with active induction means, typically at least one primary coil. The transportable part contains at least one crockery or at least one container in which at least one crockery can be inserted, as well as reactive induction means. The food is transported in the at least partially prepared state, preferably cooled to, for example, 6 ° C., to the food recipient in the transportable part and regenerated inductively on the stationary part. This regeneration is brought about by the fact that the active and the reactive induction means interact by inducing electromagnetic energy in the reactive induction means from the active induction means and converting them into Joule heat.

Der mindestens eine transportierbare Teil kann beispielsweise als Geschirr ausgebildet sein, welches die zu transportierenden und zu regenerierenden Lebensmittel aufnimmt. Ein solches Geschirr ist typischerweise derart gestaltet, dass es gerade die reaktiven Induktionsmittel bildet, dass also in ihm elektromagnetische Energie von den aktiven Induktionsmitteln im stationären Teil induziert und in Joulesche Wärme umgewandelt werden kann. Es ist vorzugsweise verschliessbar, so dass darin die Lebensmittel ohne Verlust transportiert werden können. Um den Transport zu erleichtern, kann es mit Trag- und/oder Befestigungsmitteln versehen sein. Es kann thermisch isolierend sein, damit die Temperatur der darin transportierten Lebensmittel während langer Zeit tiefer als die Umgebungstemperatur bleibt.The at least one transportable part can be designed, for example, as tableware, which receives the food to be transported and regenerated. Such a harness is typically designed in such a way that it forms the reactive induction means, so that electromagnetic energy can be induced in it by the active induction means in the stationary part and converted into Joule heat. It is preferably closable so that the food can be transported without loss. To facilitate transportation, it can be provided with suspension and / or fastening means. It can be thermally insulating, so that the temperature of the food transported in it stays below the ambient temperature for a long time.

Die Geschirre können für sich allein oder auch in Behältern transportiert werden. Der mindestens eine transportierbare Teil kann also als Behälter ausgebildet sein, in welchen mindestens ein Geschirr einfügbar ist. Ein solcher Behälter kann dabei ein Geschirr oder mehrere Geschirre aufnehmen. Er ermöglicht einen bequemen Transport mehrerer Geschirre und schützt die Geschirre beim Transport vor mechanischen und anderen äusseren Einwirkungen. Der Behälter kann thermisch isolierend sein, damit die Temperatur der transportierten Lebensmittel während langer Zeit tiefer als die Umgebungstemperatur bleibt. Er kann mit Trag- und/oder Befestigungsmitteln versehen sein, um den Transport zu erleichtern. Ein Behälter ist vorzugsweise derart gestaltet, dass er auf das Regeneriergerät gestellt werden kann, so dass die in ihm enthaltenen Geschirre mit dem Regeneriergerät zusammenwirken, um die Lebensmittel in den Geschirren zu regenerieren, ohne dass die Geschirre aus dem Behälter entfernt werden müssen.The harness can be transported alone or in containers. The at least one transportable part can thus be designed as a container in which at least one tableware can be inserted. Such a container can hold one dish or several dishes. It enables convenient transportation of several harnesses and protects the harnesses from mechanical and other external influences during transport. The container can be thermally insulated so that the temperature of the transported food remains lower than the ambient temperature for a long time. It can be provided with carrying and / or fastening means to facilitate transportation. A container is preferably designed in such a way that it can be placed on the regeneration device so that the dishes contained therein interact with the regeneration device in order to regenerate the foods in the dishes without the dishes having to be removed from the container.

Im folgenden wird die Erfindung anhand der Figuren näher erläutert. Dabei zeigen schematisch:

Fig. 1
eine erfindungsgemässe Vorrichtung mit einem Geschirr und
Fig. 2
eine erfindungsgemässe Vorrichtung mit zwei Geschirren und einem Behälter.
The invention is explained in more detail below with reference to the figures. The following schematically show:
Fig. 1
an inventive device with a tableware and
Fig. 2
an inventive device with two dishes and a container.

Figur 1 zeigt eine erste Ausführungsform einer erfindungsgemässen Vorrichtung zur Ausführung des Catering-Verfahrens. Ein stationärer Teil 1 ist ein induktives Regeneriergerät. Ein transportierbarer Teil 2 ist ein Geschirr 3, welches zur Aufnahme von (nicht dargestellten) Lebensmitteln bestimmt ist. Figure 1 shows a first embodiment of an inventive device for performing the catering process. A stationary part 1 is an inductive regeneration device. A transportable part 2 is a tableware 3, which is intended to hold food (not shown).

Der stationäre Teil 1, d.h. das induktive Regeneriergerät, beinhaltet ein Gehäuse 4 und aktive Induktionsmittel, bspw. mindestens eine Primärspule 5. Das Regeneriergerät 1 beinhaltet selbstverständlich noch weitere elektrische und elektronische Teile, die aber an sich bekannt sind und hier nicht erläutert und dargestellt werden müssen. Dazu gehören beispielsweise Mittel zum Einstellen und/oder Regeln der Regenerierleistung und/oder der Regenerierzeit bzw. einer Abfolge von Regenerierleistungen und/oder Regenerierzeiten.The stationary part 1, i.e. the inductive regeneration device includes a housing 4 and active induction means, for example at least one primary coil 5. The regeneration device 1 naturally also contains further electrical and electronic parts, which are known per se and need not be explained and illustrated here. These include, for example, means for setting and / or regulating the regeneration output and / or the regeneration time or a sequence of regeneration outputs and / or regeneration times.

Der transportierbare Teil 2 weist reaktive Induktionsmittel auf, welche mit den aktiven Induktionsmitteln des stationären Teils 1 zusammenwirken, indem in den reaktiven Induktionsmitteln elektromagnetische Energie von den aktiven Induktionsmitteln induziert und in Joulesche Wärme umgewandelt wird, um die Lebensmittel zu regenerieren. In diesem Ausführungsbeispiel werden die reaktiven Induktionsmittel durch das Geschirr 3 selbst gebildet. Das Geschirr 3 ist hier derart gestaltet, dass darin von der Primärspule 5 im Regeneriergerät 1 elektromagnetische Energie in Form von Wirbelströmen induzierbar und in Joulesche Wärme umwandelbar ist; es besteht also typischerweise aus Metall. In einer anderen Ausführungsform kann das Geschirr 3 reaktive Induktionsmittel in Form einer Sekundärspule aufweisen, in welche elektromagnetische Energie induzierbar ist.The transportable part 2 has reactive induction means which cooperate with the active induction means of the stationary part 1 by inducing electromagnetic energy in the reactive induction means from the active induction means and converting it into Joule heat in order to regenerate the food. In this exemplary embodiment, the reactive induction means are formed by the dishes 3 themselves. The dishes 3 are designed here in such a way that electromagnetic energy in the form of eddy currents can be induced therein by the primary coil 5 in the regeneration device 1 and can be converted into Joule heat; it is typically made of metal. In another embodiment, the dishes 3 can be reactive Have induction means in the form of a secondary coil, in which electromagnetic energy can be induced.

Um die Lebensmittel ohne Verlust transportieren zu können, ist es vorteilhaft, das Geschirr 3 verschliessbar zu gestalten, es also mit einem Bodenteil 6 und einem Deckelteil 7 zu versehen. Es sind aber in der erfindungsgemässen Vorrichtung auch Geschirre 3 verwendbar, die nur einen Bodenteil 6 haben. Um den Transport zu erleichtern, kann das Geschirr 3 mit Trag- und/oder Befestigungsmittein 8 versehen sein, in Fig. 1 mit einem halbrunden Griff angedeutet. Es können auch (hier nicht dargestellte) Mittel vorgesehen sein, um Bodenteil 6 und Deckelteil 7 zusammenzuhalten.In order to be able to transport the food without loss, it is advantageous to make the dishes 3 lockable, that is to say to provide them with a base part 6 and a cover part 7. However, harnesses 3 that have only one bottom part 6 can also be used in the device according to the invention. In order to facilitate transport, the dishes 3 can be provided with a carrying and / or fastening means 8, indicated in Fig. 1 with a semicircular handle. Means (not shown here) can also be provided in order to hold the base part 6 and the cover part 7 together.

Figur 2 zeigt eine zweite Ausführungsform einer efindungsgemässen Vorrichtung zur Ausführung des Catering-Verfahrens. Der stationäre Teil 1 ist wiederum ein induktives Regeneriergerät, in dieser Ausführungsform mit zwei Primärspulen 5.1, 5.2. Der transportierbare Teil 2 ist ein Behälter 9, in welchen beispielsweise zwei Geschirre 3.1, 3.2 einfügbar sind. Der Behälter 9 ermöglicht einen bequemen Transport mehrerer Geschirre 3.1, 3.2 und schützt die Geschirre 3.1, 3.2 beim Transport vor mechanischen und anderen äusseren Einwirkungen. Er kann thermisch isolierend sein, damit die Temperatur der transportierten Lebensmittel während langer Zeit tiefer als die Umgebungstemperatur bleibt. Der Behälter 9 besteht in diesem Beispiel aus einem Unterteil 10 und einem Oberteil 11, wobei noch (in Fig. 2 nicht dargestellte) Mittel zur befestigung des Oberteils 11 auf dem Unterteil 10 vorgesehen sein können. Der Behälter 9 kann mit Trag- und/oder Befestigungsmitteln 8, bspw. mit einem Griff, versehen sein, um den Transport zu erleichtern. FIG. 2 shows a second embodiment of a device according to the invention for executing the catering process. The stationary part 1 is in turn an inductive regeneration device, in this embodiment with two primary coils 5.1, 5.2. The transportable part 2 is a container 9 in which, for example, two dishes 3.1, 3.2 can be inserted. The container 9 enables a convenient transportation of several harnesses 3.1, 3.2 and protects the harnesses 3.1, 3.2 during transportation from mechanical and other external influences. It can be thermally insulating so that the temperature of the transported food remains lower than the ambient temperature for a long time. In this example, the container 9 consists of a lower part 10 and an upper part 11, whereby means (not shown in FIG. 2) can also be provided for fastening the upper part 11 on the lower part 10. The container 9 can be provided with carrying and / or fastening means 8, for example with a handle, in order to facilitate transportation.

Die Geschirre können, wie in der ersten Ausführungsform, mit je einem Bodenteil 6.1, 6.2 und je einem Deckelteil 7.1, 7.2 versehen und verschliessbar sein. Sie können aber wahlweise auch nur je einen Bodenteil 6.1, 6.2 aufweisen und offen sein.As in the first embodiment, the dishes can each be provided with a base part 6.1, 6.2 and a cover part 7.1, 7.2 and can be closed. However, they can optionally also have only one bottom part 6.1, 6.2 and be open.

Der Behälter 9 ist vorzugsweise derart gestaltet, dass er auf das Regeneriergerät 1 gestellt werden kann, so dass die reaktiven Induktionsmittel mit den aktiven Induktionsmitteln 5.1, 5.2 zusammenwirken, um (hier nicht dargestellte) Lebensmittel in den Geschirren 3.1, 3.2 zu regenerieren. So können die Lebensmittel in den Geschirren 3.1, 3.2 regeneriert werden, ohne dass die Geschirre 3.1, 3.2 aus dem Behälter 9 entfernt werden müssen. Die reaktiven Induktionsmittel können, wie in der ersten Ausführungsform, durch die Geschirre 3.1, 3.2 selbst gebildet werden. In einem anderen (hier nicht dargestellten) Beispiel können die reaktiven Induktionsmittel, etwa in Form von Sekundärspulen, im Behälter 9 enthalten sein.The container 9 is preferably designed in such a way that it can be placed on the regeneration device 1, so that the reactive induction means interact with the active induction means 5.1, 5.2 in order to regenerate food (not shown here) in the dishes 3.1, 3.2. The foods in the dishes 3.1, 3.2 can thus be regenerated without the dishes 3.1, 3.2 having to be removed from the container 9. As in the first embodiment, the reactive induction means can be formed by the harnesses 3.1, 3.2 themselves. In another example (not shown here), the reactive induction means, for example in the form of secondary coils, can be contained in the container 9.

Zusammengefasst werden beim erfindungsgemässen Catering-Verfahren zumindest teilweise zubereitete Lebensmittel zu mindestens einem Lebensmittelempfänger transportiert und nach dem Transport durch Umwandlung von elektromagnetisch induzierter Energie in Joulesche Wärme regeneriert. Die erfindungsgemässe Vorrichtung zur Ausführung des Catering-Verfahrens enthält mindestens einen stationären Teil 1 und mindestens einen transportierbaren Teil 2 zur Aufnahme von Lebensmitteln. Der stationäre Teil 1 weist aktive Induktionsmittel 5, 5.1, 5.2 auf, und der transportierbare Teil 2 weist reaktive Induktionsmittel 3, 3.1, 3.2 auf, so dass die reaktiven Induktionsmittel 3, 3.1, 3.2 durch die aktiven Induktionsmittel 5, 5.1, 5.2 beeinflussbar und die Lebensmittel durch Umwandlung von in den reaktiven Induktionsmitteln 3, 3.1, 3.2 induzierter elektromagnetischer Energie in Joulesche Wärme regenerierbar sind.In summary, in the catering method according to the invention, at least partially prepared food is transported to at least one food recipient and regenerated after the transport by converting electromagnetically induced energy into Joule heat. The device according to the invention for carrying out the catering process contains at least one stationary part 1 and at least one transportable part 2 for receiving food. The stationary part 1 has active induction means 5, 5.1, 5.2, and the transportable part 2 has reactive induction means 3, 3.1, 3.2, so that the reactive induction means 3, 3.1, 3.2 can be influenced by the active induction means 5, 5.1, 5.2 and the foods can be regenerated by converting electromagnetic energy induced in the reactive induction means 3, 3.1, 3.2 into Joule heat.

Claims (13)

Catering-Verfahren, bei welchem zumindest teilweise zubereitete Lebensmittel zu mindestens einem Lebensmittelempfänger transportiert werden, dadurch gekennzeichnet, dass die Lebensmittel nach dem Transport durch Umwandlung von elektromagnetisch induzierter Energie in Joulesche Wärme regeneriert werden.Catering method in which at least partially prepared food is transported to at least one food recipient, characterized in that the food is regenerated after the transport by converting electromagnetic energy into Joule heat. Catering-Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass zur Regenerierung der Lebensmittel aktive Induktionsmittel (5, 5.1, 5.2) reaktive Induktionsmittel (3, 3.1, 3.2) beeinflussen und in diesen elektromagnetische Energie induzieren, welche in Joulesche Wärme umgewandelt wird.Catering method according to claim 1, characterized in that for the regeneration of the food active induction means (5, 5.1, 5.2) influence reactive induction means (3, 3.1, 3.2) and induce electromagnetic energy therein, which is converted into Joule heat. Catering-Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass die Lebensmittel in einem transportierbaren Teil (2) transportiert werden und anschliessend im selben transportierbaren Teil (2) regeneriert werden.Catering method according to claim 1 or 2, characterized in that the food is transported in a transportable part (2) and then regenerated in the same transportable part (2). Vorrichtung zur Ausführung des Catering-Verfahrens nach einem der Ansprüche 1-3, mit mindestens einem stationären Teil (1) und mindestens einem transportierbaren Teil (2) zur Aufnahme von Lebensmitteln, dadurch gekennzeichnet, dass der stationäre Teil (1) aktive Induktionsmittel (5, 5.1, 5.2) aufweist und der transportierbare Teil (2) reaktive Induktionsmittel (3, 3.1, 3.2) aufweist, so dass die reaktiven Induktionsmittel (3, 3.1, 3.2) durch die aktiven Induktionsmittel (5, 5.1, 5.2) beeinflussbar und die Lebensmittel durch Umwandlung von in den reaktiven Induktionsmitteln (3, 3.1, 3.2) induzierter elektromagnetischer Energie in Joulesche Wärme regenerierbar sind.Device for executing the catering method according to one of claims 1-3, with at least one stationary part (1) and at least one transportable part (2) for receiving food, characterized in that the stationary part (1) active induction means (5 , 5.1, 5.2) and the transportable part (2) has reactive induction means (3, 3.1, 3.2), so that the reactive Induction means (3, 3.1, 3.2) can be influenced by the active induction means (5, 5.1, 5.2) and the food can be regenerated by converting electromagnetic energy induced in the reactive induction means (3, 3.1, 3.2) into Joule heat. Vorrichtung nach Anspruch 4, dadurch gekennzeichnet, dass die aktiven Induktionsmittel als mindestens eine Induktionsspule (5, 5.1, 5.2) ausgebildet sind.Apparatus according to claim 4, characterized in that the active induction means are designed as at least one induction coil (5, 5.1, 5.2). Vorrichtung nach Anspruch 4 oder 5, dadurch gekennzeichnet, dass die reaktiven Induktionsmittel als mindestens ein durch die aktiven Induktionsmittel beeinflussbares Induktionsgeschirr (3, 3.1, 3.2) ausgebildet sind, in welchem Induktionsgeschirr elektromagnetische Energie induzierbar und in Joulesche Wärme umwandelbar ist.Apparatus according to claim 4 or 5, characterized in that the reactive induction means are designed as at least one induction tableware (3, 3.1, 3.2) which can be influenced by the active induction means, in which induction tableware electromagnetic energy can be induced and converted into Joule heat. Vorrichtung nach einem der Ansprüche 4-6, dadurch gekennzeichnet, dass der transportierbare Teil (2) Geschirr (3) ausgebildet ist.Device according to one of claims 4-6, characterized in that the transportable part (2) dishes (3) is formed. Vorrichtung nach Anspruch 7, dadurch gekennzeichnet, dass das Geschirr (3) mit einem Bodenteil (6) und einem Deckelteil (7) ausgestattet und verschliessbar ist.Apparatus according to claim 7, characterized in that the dishes (3) are equipped with a base part (6) and a cover part (7) and can be closed. Vorrichtung nach einem der Ansprüche 4-6, dadurch gekennzeichnet, dass der transportierbare Teil (2) als Behälter (9) ausgebildet ist, in welchen mindestens ein Geschirr (3.1, 3.2) einfügbar ist.Device according to one of claims 4-6, characterized in that the transportable part (2) is designed as a container (9) in which at least one tableware (3.1, 3.2) can be inserted. Vorrichtung nach Anspruch 9, dadurch gekennzeichnet, dass der Behälter mit einem Unterteil (10) und einem Oberteil (11) ausgestattet und verschliessbar ist.Apparatus according to claim 9, characterized in that the container is equipped with a lower part (10) and an upper part (11) and can be closed. Vorrichtung nach Anspruch 9 oder 10, dadurch gekennzeichnet, dass das mindestens eine Geschirr (3.1, 3.2) derart in den Behälter (9) einfügbar ist, dass, wenn der Behälter (9) mit dem mindestens einen Geschirr (3.1, 3.2) auf den stationären Teil (1) gestellt wird, Lebensmittel im mindestens einen Geschirr (3.1, 3.2) regenerierbar sind, indem die reaktiven Induktionsmittel von den aktiven Induktionsmitteln (5.1, 5.2) beeinflusst werden.Apparatus according to claim 9 or 10, characterized in that the at least one tableware (3.1, 3.2) can be inserted into the container (9) such that when the container (9) with the at least one tableware (3.1, 3.2) on the stationary part (1) is provided, food in at least one tableware (3.1, 3.2) can be regenerated by the reactive induction means being influenced by the active induction means (5.1, 5.2). Vorrichtung nach einem der Ansprüche 4-11, dadurch gekennzeichnet, dass der transportierbare Teil (2) thermisch isolierend ist.Device according to one of claims 4-11, characterized in that the transportable part (2) is thermally insulating. Vorrichtung nach einem der Ansprüche 4-12, dadurch gekennzeichnet, dass der transportierbare Teil (2) mit Trag- und/oder Befestigungsmittein (8) versehen ist, die den Transport erleichtern.Device according to one of claims 4-12, characterized in that the transportable part (2) is provided with carrying and / or fastening means (8) which facilitate transport.
EP97115085A 1996-09-11 1997-09-01 Catering method and apparatus Withdrawn EP0830051A3 (en)

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CH2220/96 1996-09-11
CH222096A CH691019A5 (en) 1996-09-11 1996-09-11 Catering Method and apparatus for carrying it.

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