WO2016162542A2 - Procédé de service d'un produit alimentaire - Google Patents

Procédé de service d'un produit alimentaire Download PDF

Info

Publication number
WO2016162542A2
WO2016162542A2 PCT/EP2016/057852 EP2016057852W WO2016162542A2 WO 2016162542 A2 WO2016162542 A2 WO 2016162542A2 EP 2016057852 W EP2016057852 W EP 2016057852W WO 2016162542 A2 WO2016162542 A2 WO 2016162542A2
Authority
WO
WIPO (PCT)
Prior art keywords
food
dish
dishes
food dish
tray
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.)
Ceased
Application number
PCT/EP2016/057852
Other languages
English (en)
Other versions
WO2016162542A3 (fr
Inventor
Rickard Gillblad
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Torus Pak Research And Development SA RL
Torus Pak Res and Dev Sarl
Original Assignee
Torus Pak Research And Development SA RL
Torus Pak Res and Dev Sarl
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Torus Pak Research And Development SA RL, Torus Pak Res and Dev Sarl filed Critical Torus Pak Research And Development SA RL
Publication of WO2016162542A2 publication Critical patent/WO2016162542A2/fr
Publication of WO2016162542A3 publication Critical patent/WO2016162542A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2231/00—Means for facilitating the complete expelling of the contents
    • B65D2231/005—Means for facilitating the complete expelling of the contents the container being rigid

Definitions

  • the present invention relates to a serving method for a food product, where a frozen, pre-cooked food dish comprised in a food tray is heated and served without handling of the food dish.
  • An object of the invention is therefore to provide an improved method for serving a hot food dish at a service point.
  • a further object of the invention is to provide an improved system for a restaurant adapted for the serving of a hot food dish on a plate.
  • a method for serving a hot food dish at a service point the steps of; providing the service point with a predetermined menu, where the menu comprises a plurality of different food dishes, where each food dish is a frozen, pre-cooked food dish comprised in a food tray and stored in a freezer; selecting one of the plurality of different food dishes; heating the selected food dish in a predetermined manner in a heating oven, such that the cooking of the food dish is completed; removing the food tray with the heated food dish from the heating oven and placing it on a plate; removing the bottom of the food tray by pulling a tab, such that the food dish comes in contact with the plate without any handling of the food dish; removing the food tray by lifting it upwards from the plate; and serving the hot food dish on the plate to a customer are comprised.
  • a food serving method for a service point such as a restaurant or a catering firm, adapted to simplify the serving of a plurality of hot food dishes on separate plates.
  • a service point such as a restaurant or a catering firm
  • one or a plurality of a frozen, pre-cooked food dish which is stored in a freezer in the restaurant is heated and served to customers without any handling of the ready food dish.
  • Handling of the food dish means that the food dish is touched and moved by kitchen utensils, e.g. that a frozen or heated food dish is moved from a food tray to a plate, that a food dish is compiled of food from different food trays or that a food dish is prepared completely.
  • the different food dishes that can be served in a service point are comprised in a pre-defined menu that is planned centrally.
  • Several restaurants or catering firms may use the same menu.
  • Each service point is supplied from a central storage, from which full delivery units with food dishes are delivered to the service point when required.
  • the ratio of the different food dishes is adapted to the selected menu, such that a full delivery unit is always delivered to the service point. In this way, there will always be enough of the different food dishes comprised in the menu at the service point, such that the service point will not run out of a specific food dish.
  • a food dish may be heated in two different ways.
  • the object of the invention is achieved in that the heating oven is adapted to heat a food dish in a food tray, that the food tray is adapted to be placed on a plate before or after the heating, that the bottom of the food tray is adapted to be removed from the food tray such that the food dish comes in contact with the plate without handling the food dish, such that the hot food dish can be served to a customer without any handling of the food dish.
  • a hot food dish can be served on a plate in e.g. a restaurant or at a catering event without the handling of the food dish.
  • the food dish is delivered to the service point as a frozen, pre-cooked food dish comprised in a food tray and is heated at the service point.
  • the service point thus comprises at least one freezer for storing frozen food dishes and at least one heating oven for heating food dishes.
  • the food dish is heated in the food tray, the food tray is placed on a plate and the bottom of the food tray is removed from the food tray after the heating, such that the food dish comes in contact with the plate without handling the food dish.
  • the food dish can thus be served to a customer without any handling of the food dish.
  • a hot food dish can be served at a service point in an efficient way.
  • the food served at the service point can further be distributed to the service point in an efficient way, and the waste at the service point can be minimized, since no additional food has to be stored or prepared at the service point.
  • An environmental-friendly and lean food serving system is thus provided for.
  • Fig. 1 shows a schematic view of a system for serving a food dish at a service point according to the invention
  • Fig. 2 shows a schematic flow chart of the method according to the invention. MODES FOR CARRYING OUT THE INVENTION
  • Fig. 1 shows a first embodiment of an inventive food serving system 1 to be used at a service point, such as a restaurant or a catering event.
  • a restaurant will be used as a service point.
  • the food serving system comprises a freezer 3 in which the food trays 2 containing a frozen, pre-cooked food dish are stored.
  • the freezer is relatively large such that it can accommodate more than one delivery unit of food trays.
  • the food trays are always delivered in a full delivery unit.
  • a delivery unit preferably corresponds to a standardized pallet.
  • An example of a preferred standardized pallet is a standard European pallet, also referred to as a EUR-pallet, a Euro-pallet or an EPAL-pallet.
  • both the food trays and the pack units are adapted to the size of a European pallet in order to optimize the available volume.
  • a pack unit is a carton containing two layers of food trays, where each layer contains 2 x 5 food trays, i.e. each pack unit contains 20 food trays.
  • a full size European pallet will hold 540 pack units, which amounts to 10 800 food trays. If a full size European pallet is used, it is preferred that the freezer can accommodate approximately 15 000 food trays. In this way, there will always be a sufficient amount of different food dishes available when it is time to order a new delivery unit. The freezer must thus not be more or less empty before a new order is placed.
  • the food serving system further comprises at least one heating oven.
  • the system comprises a first oven 4 and a second oven 5.
  • the first heating oven 4 is a regeneration oven, in which several food dishes can be gently heated at the same time. This is of advantage e.g. for a lunch restaurant, when several food dishes are to be serves at the same time.
  • Such an oven can first heat the food dishes such that the food dishes will be ready cooked, and can then store the hot food dishes for some time in order to keep them warm.
  • the food dish is pre-cooked to a certain amount, e.g. to 80%.
  • the food dish will be ready cooked, such that the cooking of the food dish is completed, when the food dish is finally heated before serving.
  • the second heating oven 5 is an oven comprising microwaves, in which a single or a few food dishes can be heated in a faster heating process.
  • the heating oven may be a combination oven using both conductive heating and microwaves, or may use only microwaves for the heating. This oven is preferred at times when a larger variety of food dishes are to be served, such as during an evening.
  • the food dish is preferably packed in a food tray comprising a removable bottom.
  • a food tray comprising a removable bottom
  • the frozen food dish can be heated in the food tray without the need to remove the food dish before it has thawed.
  • the food dish must not be handled by anyone in any of the steps of heating or serving the food dish.
  • the food tray with the frozen food dish is placed in the selected heating oven.
  • the food tray may be placed on a plate before the heating, the same plate on which the food dish is to be served, but a more efficient usage of the heating space is obtained by not using a plate at this stage.
  • the food dish is heated in the food tray in the selected heating oven. When the heating is ready, the food tray is removed from the heating oven and is placed on a plate 6.
  • the bottom is removed from the food tray by pulling a removal tab, either immediately after the heating or after a specific waiting time if the food dish has been heated using microwaves, such that the temperature in the food dish may stabilize.
  • the hot food dish 7 is now ready to be served to a customer.
  • handling of a food dish means that the food dish is moved by a person, either directly using gloves, or indirectly using kitchen utensils such as a spoon, a ladle, a spatula or the like.
  • the handling of a food dish may include e.g. moving a frozen or heated food dish from a food tray to a plate, compiling a food dish of food from different food trays or preparing the food dish from raw ingredients.
  • no handling of the food dish is required, which allows for a more hygienic serving of a heated food dish.
  • the requirements for the serving restaurant may be lower, depending on the legislation for that region.
  • a conventional kitchen is not needed at all. This simplifies the serving of hot meals at catering events, since hot meals can be served on plates at any location.
  • Another advantage of using a food tray comprising a removable bottom is that the food dish is heated in a more reliable and even way, avoiding section where part of the food dish may be overheated or dried out.
  • a frozen food dish e.g.
  • a predefined amount of different food dishes are stored in a freezer, where the amount and ratio between different food dishes corresponds to the menu used by that restaurant.
  • the ratio between different food dishes is preferably predefined from the start, but can be adapted to the actual consumption, to the actual season, etc. It may e.g. be that a specific food dish is consumed on a specific day of the week or month. In that case, the amount of that specific food dish is adapted for that specific day and must not be available at all time. It is also possible to serve a specific "meal of the day" at a special price, or to only serve two different dishes each day for lunch, and to use the complete menu only at evenings. In any way, the ordered food dishes to the restaurant and the stored food dishes at the restaurant takes account on the planned serving of different food dishes. In a hospital canteen, the menu may be based on nutrition values.
  • An ordering system 8 in the restaurant tracks the amount of different food dishes used in the restaurant and keeps at the same time track of the current amount of remaining stored food dishes in the restaurant. When the amount of a food dish is below a predefined number, the ordering system places an order at an intermediate storage.
  • a restaurant is preferably supplied with food dishes from a distribution system comprising an intelligent planning and ordering system in which the food trays are always delivered in full delivery units.
  • the distribution system comprises a central ordering system and a menu planner, which plans a specific menu for that restaurant or for a restaurant chain in which the restaurant is a member.
  • the central ordering system and the menu planner are administrated with a program running on a computer.
  • the distribution system will further supply the intermediate storage with a sufficient amount of different food dishes, such that a restaurant can always be supplied with a desired amount of different food dishes.
  • An order from the restaurant will be based on the actual amount of the different food dishes of the menu.
  • the tracking system also run on a computer, calculates how many pack units of each food dish is required in order to fill a pallet and that is required to restore the predefined ratio of food dishes. It is also possible to order more than one pallet at the same time, but the order system will still do the same calculation.
  • the order is then placed at the intermediate storage, where the ordered amount of different pack units with food dishes is collected and packed on the pallet for delivery to the restaurant.
  • the distribution system can take advantage of the specialization of various food suppliers in different regions of a continent. In this way, a restaurant can be supplied with locally produced food dishes from suppliers in different parts of a continent in an efficient way.
  • a further advantage of such a distribution system is that the transport of frozen pre-cooked food dishes requires less than half and up to a fourth of the transport volume compared to the transport volume for ingredients for the same food dishes. The serving of frozen food dishes that are heated will further reduce the waste in the restaurant, since only the required amount of food will be prepared.
  • a further advantage of the inventive system is that the detailed knowledge of the food dishes, e.g. regarding the exact components of the food dish and the allergic properties of a food dish, are handled centrally, which ensures that a customer will be provided with correct information at all times. A local cook will normally not have access to all such information.
  • One advantage of the system is that it allows for serving a plurality of different food dishes at the same time, without having a proper kitchen.
  • the estimated amount of dishes is heated in a regeneration oven. This ensures that all registered customers will receive a food serving. Normally, there are always a few additional people arriving late, or registering late. This problem has previously been handled by preparing a few extra food dishes.
  • the additional food dishes can be heated with the second oven, i.e. the microwave oven, which reduces food waste completely.
  • the inventive serving system it is possible to add one or more fresh constituent to the food dish, such as lettuce, a salad or a cold sauce. It would also be possible to combine the inventive serving system with some conventional cooking. It would e.g. be possible to prepare a food dish comprising e.g. potatoes, vegetables and sauce at a specific food supplier and deliver it to a restaurant as described above.
  • the restaurant may be provided with a grill in which fresh meat is grilled and thereafter combined with the heated food dish.
  • a service point is provided with a predetermined menu, where the menu comprises a plurality of different food dishes, where each food dish is a frozen, pre-cooked food dish comprised in a food tray and stored in a freezer.
  • the menu may be based on different categories, such that it may be an Italian menu, a Spanish menu, a vegetarian menu, etc.
  • step 1 10 one of the pluralities of different food dishes from the menu is selected by a customer. It is also possible that the food dishes are selected as a meal of the day, where e.g. two different food dishes are selected. Normally, a plurality of different dishes is selected by different customers at the same time.
  • step 120 the selected food dish is heated in a predetermined manner in a heating oven. Several food dishes may be heated at the same time, or a single food dish may be heated separately.
  • step 130 the food tray with the heated food dish is removed from the heating oven and is placed on a plate. It is also possible to heat the food dish on a plate, but it is more space efficient to heat the food dish without a plate.
  • step 140 the bottom of the food tray is removed by pulling a tab, such that the food dish comes in contact with the plate without any handling of the food dish.
  • step 150 the food tray is removed by lifting it upwards from the plate, such that the hot food dish is ready to be served to a customer. It is possible to add some fresh constituents, such as a salad or a cold sauce, at this stage.
  • step 160 the hot food dish is served to a customer on the plate.
  • the serving system can be used for all types of food and can also be used for all kinds of serving outlets.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Table Devices Or Equipment (AREA)

Abstract

L'invention concerne un procédé permettant de servir un mets chaud dans un restaurant où chaque mets est un mets surgelé précuit contenu dans une barquette alimentaire et conservé dans un congélateur, où le restaurant utilise un menu prédéterminé, où un mets est sélectionné parmi une pluralité de différents mets, où le mets sélectionné est chauffé dans un four, où la barquette alimentaire contenant le mets chauffé est placée sur une assiette, où le fond de la barquette alimentaire est retiré de sorte que le mets entre en contact avec l'assiette, de retirer la barquette alimentaire, et de servir à un client le mets chaud dans l'assiette. Le procédé de l'invention présente l'avantage de pouvoir servir un mets chaud sans aucune manipulation du mets.
PCT/EP2016/057852 2015-04-08 2016-04-08 Procédé de service d'un produit alimentaire Ceased WO2016162542A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1550415 2015-04-08
SE1550415-2 2015-04-08

Publications (2)

Publication Number Publication Date
WO2016162542A2 true WO2016162542A2 (fr) 2016-10-13
WO2016162542A3 WO2016162542A3 (fr) 2016-11-17

Family

ID=55806297

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/057852 Ceased WO2016162542A2 (fr) 2015-04-08 2016-04-08 Procédé de service d'un produit alimentaire

Country Status (1)

Country Link
WO (1) WO2016162542A2 (fr)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2199256A5 (en) * 1972-09-13 1974-04-05 Garnier Jean Foodstuffs prepn unit for canteens, etc. - has deep-freeze and microwave ovens for rapid service
SE7907117L (sv) * 1979-08-27 1981-02-28 Findus Forpackning for livsmedelsprodukter
BR0309196A (pt) * 2002-04-12 2005-02-09 Produits Nestel S A Soc D Bandejas capazes de ir ao forno, empilháveis e encaixáveis e método de bufê industrial usando essas bandejas
JP4958897B2 (ja) * 2005-04-28 2012-06-20 イノベイティブ デザイン オブ スカンジナビア エービー 食べ物を移すための食べ物パッケージと移送方法
US20070092609A1 (en) * 2005-10-26 2007-04-26 H. J. Heinz Company Food container
EP2580140B1 (fr) * 2010-06-08 2016-08-31 Torus Pak Research And Development S.À.R.L. Feuille de couverture d'un récipient de nourriture comprenant un récipient alimentaire supplémentaire ci-joint et procédé de remplissage et scellement dudit recipient supplémentaire

Also Published As

Publication number Publication date
WO2016162542A3 (fr) 2016-11-17

Similar Documents

Publication Publication Date Title
US20100034935A1 (en) Precision temperature cooking system and method
CN101980932B (zh) 食品烹饪、组合和包装系统及方法
Mattel Catering: a guide to managing a successful business operation
Renfors Food waste management practices in restaurants: how to prevent and reduce food waste?
JP2016045665A (ja) 商品供給システム
WO2016162546A1 (fr) Procédé et système de distribution d'aliments
JP2019185801A (ja) ストッカ及び商品供給システム
JP2021509652A (ja) 食事パッケージの作成および提供の方法
JP2008065603A (ja) 厨房運営管理システム
US20030233814A1 (en) System and method for assembling trays and food on trays
Mihaela Hotea et al. Valuing culinary preparations through the catering concept.
Jurgena et al. Reduction of non-value added activities in restaurant services: the case of BBS-Dizain Ltd
Hasachoo et al. A Comparative Study of Hospital Catering Production System between Thailand and Denmark
de Oliveira Controlling costs and purchasing food
Willett Hospital food service systems
JP2005182148A (ja) 調理システム
Molnar-Babilya et al. Рroblems of development ofrestaurants and other publiccatering establishments: safety ofbasic processes and servicedoi
Lashier A Project Plan for the Implementation of an Advance Meal System in a Multi-Site Hospital
Hertweck et al. Experimental Evaluation of the Flight Line Food Service Facility at Travis AFB
Snyder Jr et al. Quantifying design parameters for foodservice systems in American hospitals
Henderson The Cook-Freeze System—for Schools
Rich The Institutional Food Market
MacLennan Ready Foods for Hotels: The Mass Production of Quality Food in an On-Premise Commissary for Use in All Hotel Food Service Departments
Jain UNDERSTANDING THE PRODUCTION AND SERVICE OF FOOD AND BEVERAGE
Bustead CAFe system experiment at Fort Lewis, Washington

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16717870

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase in:

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16717870

Country of ref document: EP

Kind code of ref document: A2