Method of preparing and distributing portioned meals, preferably

Details Method of preparing and distributing portioned meals, preferably Method of preparing and distributing portioned meals, preferably

1997-03-27

1999-02-02

Bartuska, F. J.

Merchandising

Customer service

Dining room service

2441185, 134 72, 134126, B64D 1100

Patent

active

058652736

DESCRIPTION:

BRIEF SUMMARY
BACKGROUND OF THE INVENTION

The invention concerns a method of preparing and distributing portioned meals, preferably for use in air transport.
The invention moreover concerns a basket for use in the performance of the method and a cutlery holder for use in the basket.
As will be known, much transport today takes place by air. In connection with air transport, a meal is usually served, which may be composed rather differently according to which airline is in charge of the transport. Generally, however, some form of food is served on the vast majority of flights.
With the many daily flights it is huge amounts of meals that have to be prepared. It is therefore quite natural to try to rationalize all cycles of operations in connection with the preparation of air meals.
FIG. 1 shows a typical sequence in the preparation of meals in connection with flights. As will be seen in FIG. 1, a kitchen for cold dishes and a kitchen for hot dishes receive food products from external suppliers. When the food has been prepared, the meals are made ready, i.e. served on trays, including e.g. saucers, glasses, cups, cutlery, etc. When the meals have been-made ready, they are placed in a trolley, hereinafter called a cart throughout this specification. The cart is driven out to the aircraft, and following departure the meals are served to the passengers. Before the aircraft lands, all service and cutlery are collected and again placed on a cart. Then the soiled service and cutlery are moved to an industrial dishwasher in which they are washed. After washing, service and cutlery are placed in a store, so the entire procedure can be repeated again. As will be appreciated, a store is required in each air kitchen, and this store must be so large as to constantly have enough service and cutlery available for subsequent flights. Cutlery, service, cups and glasses are stored in the individual air kitchens in such a manner that the store is divided according to each type of service for each individual airline. Further, it is not unusual for stores to have to be provided with a capacity of covering the needs for service and cutlery for about 26 hours, which is the cycle time from arrival to departure of service, and with the many daily flights it will be appreciated that air kitchens must have very large stores of service and cutlery.
Accordingly, the object of the invention is to provide a method of preparing and distributing portioned meals which saves storage space.


SUMMARY OF THE INVENTION

This object is achieved by a method of the type defined comprising the steps of: have consumed the meals and cutlery from the carts and passing them on for washing-up in a dishwasher.
This method is characterized by carts into such units as correspond to the requirement for ready and clean service, and
When the method is performed in this manner, a very great storage space saving is obtained, since instead of a store for 26 hours, a store for about 2 hours now suffices, said 2 hours being the cycle time from arrival to departure.
In an advantageous embodiment of the method, a minor buffer store for the completion of service and cutlery is provided in step h).
This provides the advantage that where some service has disappeared for one reason or another during transport, it is possible to supplement with new cutlery from the buffer store. Further the buffer store is also advantageous, if other meals than those just arrived with the last aircraft have to be served.
Additionally, the method is advantageous in that the soiled service, cutlery and trays are placed in baskets, which are adapted to receive at least a complete set of soiled service with cutlery and tray.
This provides an extremely well-arranged cycle of operations, since trays, cutlery and service, when leaving the dishwasher, can be handled and made ready very quickly.
In an embodiment, the method is also advantageous in that, between steps i) and j), cutlery is packed in bags in cover units, or that the cutlery is packed by rolling-up in a napkin and is put back in the baskets.
Addi

REFERENCES:
patent: 2750611 (1956-06-01), Chatel
patent: 3517899 (1970-06-01), Vernon
patent: 3960290 (1976-06-01), Yake et al.
patent: 5086544 (1992-02-01), Huttemann et al.
patent: 5201826 (1993-04-01), Zimmermann
Database PTS New Product Announcements on Dialog, PR Newswire, Eastern Airlines, (Atlanta, GA, USA), No. 0207327, "Eastern Airlines dedicates new Atlanta flight Kitchen", Dec. 14, 1988.

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