Modular Table System

TECHNICAL FIELD

This disclosure generally relates to a technical field of cooking devices, and in particular, to a modular table system used for preparing and serving food.

BACKGROUND

In many restaurants or catering events, meals presented to customers may be limited by which cooking devices are available. For example, customers often need to choose between going to a restaurant that offers grilled meals, barbequed meals, hot pot, etc. Further, clients that are planning for catering events typically need to choose a specific type of meals to be served as different types of meals require a large variety of cooking devices, which may require a large amount of available space.

When a restaurant does offer different cooking options, customers are still required to select a particular meal. In cases where the customer cooks their own meal (e.g., hot pot, Korean Barbeque), the respective cooking devices require large amounts of table space, thereby resulting in clients needing to specify a specific cooking device. There is a need for cooking devices that enable a restaurant to provide a variety of meal options without requiring a large amount of table space or physical space.

SUMMARY

In view of the problem described above, embodiments of the disclosure provide a modular table system that provides multiple cooking functions, to solve the problem of a catering device having a singular function which may result in a poor customer experience in the related art.

In order to achieve the above purpose, technical solutions of the embodiments of the disclosure are achieved as follows.

An embodiment of the disclosure provides a modular table system, including a table-top subsystem and a support subsystem. The table-top subsystem is configured to receive one or more cooking devices. The support subsystem is arranged beneath the table-top subsystem.

The table-top subsystem includes a center plate and a plurality of stackable plates.

The plurality of stackable plates include a meal stackable plate and one or more intermediate stackable plates arranged around an outer periphery of the center plate along an outward direction. The meal stackable plate is arranged around on an outer periphery of the table-top subsystem

In other words, the intermediate stackable plates are larger in size than the center plate, creating more table-top surface area. Additionally, each of the one or more intermediate stackable plates may increase in size as they extend away from the center plate, increasing the table-top surface area. The meal stackable plate is larger in diameter than the largest intermediate stackable plate, thereby providing more dining surface area for customers.

In some embodiments, the stackable plates are stacked along an outward direction horizontally. In some embodiments, the stackable plates may be stacked vertically. And in some other embodiments, the stackable plates may be stacked both horizontally and vertically.

In some embodiments, the center plate and/or the intermediate stackable plates are electrically or manually rotatable in a circumferential direction. In some embodiments, the center plate and/or the intermediate stackable plates are not rotatable in the circumferential direction.

In some implementations, each of the intermediate stackable plates and the meal stackable plate may be formed by removably coupling a plurality of sub-plate segments and orienting them in a circumferential direction.

In some implementations, the meal stackable plate is larger in size than a largest intermediate stackable plate and is disposed beneath the one or more intermediate stackable plates. The meal stackable plate may be used by a customer for eating a meal. In other words, users may place eating utensils, cooked meals, side dishes that are not cooked by the modular table system (e.g., kimchi, rice) onto the meal stackable plate.

In some implementations, the center plate is smaller in size than a smallest intermediate stackable plate and is disposed above the one or more intermediate stackable plates. The center plate is configured to receive cooking ingredients.

In some implementations, the intermediate stackable plates may include a first stackable plate, a second stackable plate, and a third stackable plate sequentially nested onto each other along an outward direction of the center plate. Each of the center plate and the first stackable plate is configured for placing ingredients, and each of the second and third stackable plates is configured for placing cooking devices. In some embodiments, on each customer's dining space, the second and third stackable plates are provided with one or more cooking devices (e.g., hot pot, barbeque, steamer) dedicated to the customer.

In some implementations, the intermediate stackable plates may include a first stackable plate. The center plate is configured for placing ingredients, and the first stackable plate is configured for placing cooking devices.

In some implementations, the intermediate stackable plates may include a first stackable plate. The center plate is configured for placing ingredients and cooking devices, and the first stackable plate is configured for placing ingredients.

In some implementations, the table-top subsystem may include a conveyor coupled to the center plate. The conveyor is configured to clamp and unclamp. The conveyor is further configured to rotate around a vertical axis of the modular table system. In this way, the conveyor may deliver ingredients. In some embodiments, the conveyor is arranged above or below the center plate.

In some implementations, the table-top subsystem may include a control device (e.g., controller) that is communicatively coupled to the conveyor and to the one or more cooking devices. The control device is configured to control a clamping function of the conveyor and a rotation of the conveyor to preset positions. The control device may also control on/off and/or opening/closing of the one or more cooking devices, and an adjustment of the heating temperatures of the one or more cooking devices.

In some implementations, the plurality of intermediate stackable plates may be partitioned. Each partition may include one or more segments disposed along the circumferential direction, where each of the segments is configured to receive a different type of cooking device. For example, the first segment may define an oval-shaped cavity to accommodate for a hot pot to be situated in, and the second segment may include a flat surface to allow for a grill to be placed within the second segment.

In some implementations, the center plate and/or the one or more intermediate stackable plates may have their heights adjusted in a vertical direction. For example, the center plate and/or the one or more intermediate stackable plates may be disposed on a central dowel in which each of the center plate and/or the one or more intermediate stackable plates are coupled to. Each of the center plate and/or the one or more intermediate stackable plates may have their height adjusted by adjusting their position on the dowel.

In some implementations, the center plate, the one or more intermediate stackable plates, and the meal stackable plate are flush with a top surface of the table-top subsystem. In some implementations, one or more cooking devices may be irremovably or removably coupled to the table-top subsystem.

In some embodiments, the heights of the meal stackable plate, the one or more intermediate stackable plates, and the center plate are sequentially increased from outside to inside in a radial direction of the center plate.

In some implementations, the table-top subsystem may include a refrigeration source removably arranged on at least one of the multiple intermediate stackable plates or the center plate for keeping ingredients fresh.

In some implementations, one or more cooking devices may be inlaid (e.g., defined) into the table-top subsystem in a non-removable or removable manner.

In some implementations, one of the one or more cooking devices may include a first heating source configured to heat ingredients, and the first heating source may be fuel combustion or electricity.

In some implementations, the first heating source may be charcoal, wood, gas, electricity, an induction cooker, a heating element, or a battery.

In some implementations, a cooking device among the one or more cooking devices may include a first lampblack suction (e.g., a char suction) device provided with a first suction inlet, where the first suction inlet is arranged around an outer periphery of a cooking device of the one or more cooking devices to suck lampblack (e.g., char) generated by the cooking device.

In some implementations, the modular table system may include a second lampblack suction device arranged above the center plate.

In some implementations, the modular table system may include a box body and a purification device arranged in the box body. A table-top subsystem is removably placed onto the box body. A second lampblack suction device is provided with a shell including a second suction inlet and a suction air duct. The second suction inlet is opened towards the table-top subsystem, and an upper end of the suction air duct is fluidly coupled with the shell. A lower end of the suction air duct passes through the center plate and is connected to the purification device, and lampblack generated by the cooking devices passes through the second suction inlet and the suction air duct sequentially and is transmitted to the purification device for purification and filtration.

In some implementations, the modular table system may include an illumination device arranged on the shell.

In some implementations, the modular table system may include a display screen arranged on an outer periphery of the shell.

In some implementations, the support subsystem may include a box body. The box body is removably or irremovably coupled to the table-top subsystem. A cooking chamber with an upper opening is formed in the box body. The modular table system includes a cooking covering. The table-top subsystem and the cooking covering cover the upper opening of the cooking chamber.

In some implementations, the cooking covering may be formed with an adjustment window configured to regulate air circulation and control a heat intensity within the cooking covering.

In some implementations, the box body may be formed by machining multiple cylinders that are sequentially stacked in an upper-lower direction, or the box body is integrally formed via injection molding. In some implementations, the multiple cylinders may include a bottom cylinder with an upper opening and a first connection cylinder connected to an upper end of the bottom cylinder, and the table-top subsystem is removably coupled to the first connection cylinder.

In some implementations, the multiple cylinders may include a bottom cylinder with an upper opening, a first connection cylinder connected to an upper end of the bottom cylinder, and a second connection cylinder connected to an upper end of the first connection cylinder, and the cooking covering is removably coupled to the second connection cylinder. In one implementation, the second connection cylinder may be provided with a barbecue net.

In some implementations, a bottom side of the bottom cylinder may be provided with drain holes.

In some implementations, the support subsystem may include multiple handles, of which two handles form a group and are arranged opposite to each other in a radial direction of each of the cylinders.

In some implementations, the support subsystem may include a first heating source arranged in the cooking chamber and a temperature control arranged on the box body to control a heating temperature of the first heating source and to set a heating duration. The first heating source is configured to provide heat to the cooking chamber via fuel combustion heating or electric heating or other types of heating.

In some implementations, the support subsystem may include a viewing window that is arranged on the box body and may be opened or closed.

In some implementations, the support subsystem may include a second heating source arranged in the cooking chamber and a second temperature control arranged in the box body to control heating temperature of the second heating source and configured to set a heating duration. The second heating source is configured to provide heat to the cooking chamber via fuel combustion heating or electric heating or other types of heating.

In some implementations, the second heating source may be charcoal, wood, gas, electricity, an induction cooker, a heating element or a battery. The second heating source may be the same as or different than the first heating source.

In some implementations, the support subsystem may include a water-holding tray arranged in the cooking chamber. The second heating source is located at the bottom center of the cooking chamber. The water-holding tray surrounds an outer periphery of the second heating source and is configured to receive dipping grease from the ingredients that are heated by the second heating source.

In some implementations, the support subsystem may include a hanger disposed within the cooking chamber. The hanger is rotatable along a central vertical axis of the modular table system. In some implementations, the hanger comprises an annular body and a plurality of hooks arranged on the annular body. Each hook is configured to hang ingredients. Each hook is rotatable relative to a central axis of each of the hooks, and the annular body is rotatable relative to a central axis of the annual body.

In some implementations, the support subsystem may include one or more cooking mesh laminate sheets. One of the cooking mesh laminate sheets is arranged in the cooking chamber, or multiple cooking mesh laminate sheets are arranged in the cooking chamber at intervals, to partition the cooking chamber into multiple layers.

In some implementations, the support subsystem may include a thermal insulation layer arranged on an inner peripheral wall of the box body to reduce the temperature of an outer peripheral wall of the box body.

In some implementations, the support subsystem may include one or more support legs arranged at the bottom of the box body.

In some implementations, the support subsystem may include rollers, and one or more of the rollers are arranged on each of the support legs.

In some implementations, the support subsystem may include one or two push-pull armrests arranged on the second connection cylinder.

In some implementations, the support subsystem may include a box body. The table-top subsystem is removably disposed on the box body. The box body is configured to support the table-top subsystem, accommodate a lampblack treatment device, or function as a cooking device for barbecuing and cooking ingredients. In some implementations, the cooking device is a barbecue skewer, a Korean barbecue tray, a teppanyaki, a fish grilling tray, a wok, a hot pot, a casserole dish, a steamer, a soup pot or a soup jar.

In some implementations, the support subsystem may be one or more table legs configured to support the table-top subsystem and inter-connected below the table-top subsystem in a foldable manner.

In some implementations, the table-top subsystem may be divided into one or more dining spaces in a circumferential direction to be used by customers for dining.

In some implementations, the table-top subsystem may define a circular, elliptical, triangular, polygonal, square, arc, or rectangular shape.

In some implementations, the cooking device may include a housing, heating elements and a water-holding tray. The heating elements and the water-holding tray are arranged in the housing. Ingredients may be placed at an upper opening of the housing. The water-holding tray is arranged directly below the ingredients. The heating elements are arranged below the ingredients and on the left and right sides of the water-holding tray, and provide radiant heat flow.

Another embodiment of the disclosure provides a table-top subsystem for a modular table system. The table-top subsystem includes one or more irremovable cooking devices coupled to the table-top subsystem. The table-top subsystem also includes a plurality of cavities disposed on a top surface of the table-top subsystem. Each cavity of the plurality of cavities is configured to receive a removable cooking device. Each cavity includes at least one of (1) an electrical power source configured to be electrically coupled to the removable cooking device, (2) a combustible fluid (e.g., fuel) source configured to be fluidly coupled to the removable cooking device, or (3) a heat source configured to provide heat to the removable cooking device. The one or more irremovable cooking devices are different types of cooking devices than the plurality of removable cooking devices.

Embodiments of the disclosure provide a table-top system that comprises a center plate and a plurality of stackable plated. The plurality of stackable plates comprise one or more intermediate stackable plates arranged around an outer periphery of the center plate and a meal stackable plate arranged around a periphery of the intermediate stackable plates. The one or more intermediate stackable plates are configured to accommodate one or more cooking devices. The meal stackable plate provides space for dining

Embodiments of the disclosure provide yet another table-top subsystem for a modular table system. The table-top subsystem includes a center plate, a plurality of stackable plates, and one or more irremovable cooking devices. The plurality of stackable plates include one or more intermediate stackable plates arranged around an outer periphery of the center plate and a meal stackable plate arranged around an outer periphery of the intermediate stackable plates. The one or more intermediate stackable plates include a plurality of cavities configured to receive one or more removable cooking devices. The one or more irremovable cooking devices are installed on the one or more intermediate stackable plates. The one or more irremovable cooking devices and the plurality of removable cooking device are of different types.

According to the modular table system provided in the embodiments of the disclosure, different kinds of cooking devices on the table-top subsystem can provide different culinary experience for customers. The center plate and multiple annular stackable plates may divide the table-top subsystem into multiple dining areas where different ingredients and cooking devices may be adaptively placed according to orders from customers. The modular table system disclosed herein can meet customers' diverging taste requirements and different cooking requirements from different ingredients. While dining in a same restaurant, users may cook same or different ingredients using various cooking devices arranged on the table-top subsystem, to each person's taste and liking, thus improving customers' enjoyment and catering experience.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic diagram of a modular table system, according to an embodiment of the present application;

FIG. 2 is a schematic structural diagram of another modular table system, according to an embodiment of the present application;

FIG. 3 is a top view of a table-top subsystem of a modular table system, according to an embodiment of the present application;

FIG. 4 is a top view of another table-top subsystem of a modular table system, according to an embodiment of the present application;

FIG. 5 is a top view of yet another table-top subsystem of a modular table system, according to an embodiment of the present application;

FIG. 6 is a top view of yet another table-top subsystem of a modular table system, according to an embodiment of the present application

FIG. 7 is a top view of yet another table-top subsystem of a modular table system, according to an embodiment of the present application;

FIG. 8 is a schematic diagram of a cooking device of a modular table system, according to an embodiment of the present application;

FIG. 8A is another schematic diagram of a cooking device of a modular table system, according to an embodiment of the present application;

FIG. 9 is a schematic diagram of yet another modular table system according to an embodiment of the present application;

FIG. 10 is a top view of yet another table-top subsystem of a modular table system, according to an embodiment of the present application; and

FIG. 11 is top view of yet another table-top subsystem of a modular table system, according to an embodiment of the present application.

Explanations of reference symbols:

- Modular table system 100; Table-top subsystem 1; Dining space 1a; Center plate 11; Annular stackable plate 12; Intermediate stackable plate 121; First stackable plate 1211; Second stackable plate 1212; Third stackable plate 1213; Meal stackable plate 122; Conveyor 13; Conveyor belt 14; Support subsystem 2; Box body 21; Cooking chamber 21a; First connection cylinder 211; Second connection cylinder 212; Bottom cylinder 213; Handle 22; Temperature sensor 23; Viewing window 24; Temperature control 25; Hanger 26; Annular hanging body 261; Hook 262; Support leg 27; Roller 271; Push-pull armrest 28; Cooking device 3; First suction inlet 3a; Heating element 31; Second lampblack suction device 4; Shell 41; Suction air duct 42; Second suction inlet 4a; Illumination device 5; Display device 6; Cooking cover 7; Adjustment window 71.

DETAILED DESCRIPTION

It should be noted that various embodiments/implementations provided in the disclosure may be combined with each other without conflicting with one another. Detailed descriptions in the ‘DETAILED DESCRIPTION’ section of this disclosure should be understood as explanations and descriptions of the objectives of the disclosure and should not be construed as unduly limitation onto the teachings of the disclosure.

In the descriptions of the disclosure, terms “up”, “down”, “top”, “bottom” have orientation or positional relationships based on orientation or positional relationships of a modular table system of FIG. 1, and it should be understood that these orientation terms are only intended to facilitate the descriptions of the disclosure and simplify the descriptions, and are not intended to indicate or imply that a referred device or element must have a particular orientation, configure and operate in a particular orientation, and thus cannot be understood as limitation of the disclosure.

An embodiment of the disclosure provides a modular table system 100. With reference to FIG. 1 to FIG. 3, the modular table system 100 includes a table-top subsystem 1 and a support subsystem 2. The table-top subsystem 1 is configured for users to place ingredients (e.g., various meats, various vegetables) and to place (e.g., coupling, installing) cooking devices 3 (not shown in FIG. 1, see FIG. 3). The table-top subsystem 1 also provides dining space for customers to utilize. For example, various tableware utensils such as chopsticks, knives, forks, bowls, dishes, or the like may also be placed on the table-top subsystem 1 to allow for customers to eat on the table-top subsystem 1. The term “user” may apply to customers, diners, staff, caterers, restauranteurs, and the like. Further, the term “customers” may apply to any consumer of or diner using the modular table system 100.

The cooking device 3 may be any of a plurality of cooking devices to accommodate for specific types of meal. For example, the cooking device 3 may be a barbecue skewer, a Korean barbecue tray, a teppanyaki grill, a grilled fish tray, a wok, a hot pot, a casserole dish, a steamer, a soup pot, a soup jar, or the like, which may be arranged on the table-top subsystem. That is, the type of the cooking device 3 is not particularly limited to a specific type of meal. Different kinds of cooking devices 3 may be provided on the same table-top subsystem 1 and may be provided with different types of ingredients related to the various cooking methods for customers to utilize. In this way, the modular table system 100 facilitates various types of meals to be cooked with a single modular table system 100. This also results in cost reduction and improves space utilization for restaurants. For example, the restaurant no longer needs to keep table-sized hot pots as hot pots (i.e., the cooking device 3) may be made much smaller in size and can be installed into the modular table system 100.

The table-top subsystem 1 is modular by design, to facilitate various cooking devices 3 to be placed in the modular table system 100. For example, one or more cooking device 3 are disposed within the cavities situated on a top surface of the table-top subsystem 1. In some embodiments, the cooking devices 3 are removably coupled to (via fastening, magnets, clamps, etc.) the top surface in the table-top subsystem 1. In some embodiments, the cooking devices 3 are irremovably coupled to the top surface. Various styles of cooking devices 3 can be utilized. For example, in one embodiment, the modular table system 100 may have an irremovably coupled hot pot, a removably coupled Korean barbecue tray, and a wok that is placed in a cavity on the top surface of the table-top subsystem 1.

In some embodiments, the heating source for the cooking devices 3 may depend upon the type of cooking device. For example, some cooking devices 3 may be pre-heated prior to being placed onto the modular table system 100 and do not require to be continuously warmed (e.g., a Dol Sot). In some embodiments, a cooking device 3 may accommodate a slot (e.g., cavity, space) beneath itself for placing reusable heating components (e.g., reusable heaters, portable electric heaters) or single-use heating components (heating candles, charcoal, wood). In some embodiments, the top surface of the table-top subsystem 1 is a heated surface for heating the cooking device 3 (e.g., a wok). In some embodiments, when the cooking device 3 is installed onto the table-top subsystem 1, it may be electrically coupled to the table-top subsystem 1 (e.g., connecting via a power cable), to provide power to the cooking device 3 as the cooking device 3's heating source (e.g., an electric grill). In some embodiments, the cooking device 3 may be fluidly coupled (e.g., natural gas, propane) to the table-top subsystem 1 when installed onto the table-top subsystem 1, to receive a supply of fueling gas (e.g., a grill). In these embodiments, a user simply needs to ignite the gas to heat the cooking device 3 to start cooking. These examples are not intended to be limiting in any way and are simply provided to illustrate some of the many methods that can be utilized to provide and maintain heat of the cooking devices 3 in the modular table system 100.

The support subsystem 2 is arranged beneath the table-top subsystem 1. The support subsystem 2 is configured to support and receive the weight of the table-top subsystem 1. The table-top subsystem 1 includes a center plate 11 and multiple annular stackable plates 12 arranged around an outer periphery of the center plate 11. In other words, the intermediate stackable plates are larger in size than the center plate, to provide more table-top surface area. Additionally, each of the one or more intermediate stackable plates may increase in size as they extend away from the center plate, to further extend the exposed surface area.

The shape of the table-top subsystem 1 is not particularly limited. For example, in varying embodiments and with reference to FIG. 3 to FIG. 7, the table-top subsystem 1 may define a circular, elliptical, triangular, polygonal, square, arc or rectangular shape.

The shape of the center plate 11 is also not particularly limited. For example, the center plate 11 may define a variety of shapes, including, but not limited to, a circular plate, a square plate, a polygonal plate, an irregular-shaped plate, or the like. In one embodiment, an annular stackable plate 12 is a hollow ring-shaped plate adapted to the center plate 11, and multiple annular stackable plates 12 are sequentially nested one by one in an outwardly radial direction of the center plate 11. That is, viewed from an up-down direction, with reference to FIG. 2 to FIG. 5, the table-top subsystem 1 comprises a concentric structure in which the center plate 11 is centered and multiple annular stackable plates 12 are nested layer by layer around an outer periphery of the center plate 11.

According to the modular table system 100 provided in an embodiment of the disclosure, in a first use example, different kinds of cooking devices 3 on the table-top subsystem 1 may provide different types of cooking methods for users. In this way, customers desiring varying types of meals may cook together using a single modular table system 100. The users may cook ingredients by using various kinds of cooking devices 3 arranged on the table-top subsystem 1 while eating at the table-top subsystem 1. The cooked ingredients have different kinds of flavors and tastes, improving customers' dining satisfaction and experience. For instance, a user may choose to cook a slice of meat using a teppanyaki grill on a first section of the table-top subsystem 1, while his friend may choose to cook using a hot pot on a second section of the same table-top subsystem 1. In a second use example, the center plate 1 and multiple annular stackable plates 12 may divide the table-top subsystem 1 into multiple dining areas where ingredients corresponding to a specific type of cooking device 3 may be adaptively placed according to the cooking device's requirements. For example, a first user may cook a first slice of meat prepared for a teppanyaki grill (e.g., thin slice of meat) on the teppanyaki grill on the table-top subsystem 1. A second user may cook a second slice of meat prepared for a hot pot (e.g., a fatty type of meat) using the hot pot on the table-top subsystem 1. The first slice of meat and second slice of meat are separately placed in different dining sections. In some embodiments, both the first use example and the second use example may be combined based on customers' preferences and cooking needs.

In referring to FIG. 1 and FIG. 2, the support subsystem 2 is formed of one or more table legs configured to support the table-top subsystem 1 and are inter-connected below the table-top subsystem 1 in a foldable manner. The number of the table legs may be one or more, and is not particularly limited. In one example, the support subsystem 2 is formed of multiple table legs with rod-shaped structures, where the upper ends of the multiple table legs are connected to the table-top subsystem 1, and the lower ends of the multiple table legs are supported on the ground. When the table-top subsystem 1 is not used, the table legs may be folded below the table-top subsystem 1, to facilitate transportation of the modular table system 100. Folding of the table legs may be implemented in any number of ways. For instance, the table legs have a pivotable joint, or an upper end and a lower end of each table leg can be detached from the table-top subsystem 1 and/or to each other, etc.

In an embodiment, the support subsystem 2 includes a box body 21, and the table-top subsystem 1 is removably coupled to the box body 21. Usage of the box body 21 is not particularly limited. For example, the box body 21 may be configured to support the table-top subsystem 1, may be configured to house a lampblack treatment device, or may be configured to serve as a cooking device to barbecue to cook ingredients.

In an embodiment, the box body 21 is configured as a cooking device. In referring to FIG. 1, the box body 21 is provided with a cooking chamber 21a (e.g., an oven) which allows for ingredients to be cooked when the ingredients (e.g., chicken, duck, fish) are placed in the cooking chamber 21a. The tabletop subsystem 1 is removably placed onto the box body 21. That is, the table-top subsystem 1 may be removed from the box body 21 of the support subsystem 2. After the table-top subsystem 1 is unloaded from the box body 21, the cooking chamber 21a of the box body 21 may be configured to receive and cook large-sized ingredients, for example, barbecue or grill.

In other words, the support subsystem 2 may not only support and receive the table-top subsystem 1, but also function as a cooking device. For example, the box body 21 may be configured to barbecue large-sized ingredients (e.g., a whole chicken, a whole duck or the like) to make the modular table system more versatile.

In referring to FIG. 1 and FIG. 3, multiple annular stackable plates 12 include one or more intermediate stackable plates 121 that are arranged around the outer periphery of the center plate 11 and a meal stackable plate 122 that is arranged around outer peripheral sides of the intermediate stackable plates 121. The number of the intermediate stackable plates 121 may be one or more and is not particularly limited. Viewed from the top, the center plate 11 is located in a central area of the table-top subsystem 1, the meal stackable plate 122 is located in an outermost area of the table-top subsystem 1, and one or more intermediate stackable plates 121 are located between the outer periphery of the center plate 11 and an inner periphery of the meal stackable plate 122. In other words, the central plate 11 defines the smallest diameter of the stackable plates, the meal plate 122 defines the largest diameter of the stackable plates, and the one or more intermediate stackable plates 121 each define a diameter that is between the central plate 11 and the meal plate 122.

The meal stackable plate 122 is stationary, so that the meal stackable plate 122 does not move during mealtime. The center plate 11 and/or the intermediate stackable plates 121 may or may not rotate in a circumferential direction relative to the meal stackable plate 122. For example, viewed from the top, with reference to FIG. 3, the center plate 11 is a circular plate, the intermediate stackable plate 121 is an annular plate, and the center plate 11 may rotate relative to the meal stackable plate 122 around a rotation axis parallel to the top-down direction. Alternatively, the intermediate stackable plate 121 may rotate relative to the meal stackable plate 122 around a rotation axis parallel to the top-down direction, or both the center plate 11 and the intermediate stackable plate 121 may rotate relative to the meal stackable plate 122 around a rotation axis parallel to the top-down direction. With such an arrangement, a user may conveniently move dishes, ingredients and cooking devices 3 placed on the center plate 11 or the intermediate stackable plate 121 closer to the customer or farther away from the customer.

There are several methods to facilitate the cooking devices 3 to rotate with the center plate 11 and/or the intermediate stackable plates 121. In some embodiments, when the cooking devices 3 are heated by gas supply lines or power supply lines, the supply lines may be disconnected prior to rotation to prevent the supply lines from being damaged. In some embodiments, the gas supply lines or power supply lines are routed towards an aperture formed through a vertical center axis of the modular table system 100 and are configured to be rotatable. In these embodiments, at a first end where the supply lines are coupled to the table-top subsystem 1, the supply lines are coupled to the table-top subsystem with rotating joints (e.g., swivel joints, rotational joints). At a second end, where a supply source (e.g., gas supply and/or power supply) of the table-top subsystem 1 is disposed (e.g., in a central base of the table-top subsystem 1, in an ancillary surface of the table-top subsystem 1, on a top end of the table-top subsystem 1), the supply source may be configured to rotate in response to rotation of the center plate 11 and/or the intermediate stackable plates 121. In some embodiments, at the second end, the supply lines are coupled to the supply source via rotating joints.

How the center plate 11 and/or the intermediate stackable plate 121 rotate may be implemented in a variety of manners. In an embodiment, the center plate 11 and/or the intermediate stackable plates 121 are rotated manually. In another embodiment, the center plate 11 and/or the intermediate stackable plates 121 may be rotated electronically via an electric motor. In embodiments, the center plate 11 and/or the intermediate stackable plates 121 may be placed on a track electronically coupled to the electric motor. The electric motor rotates the center plate 11 and/or the intermediate stackable plates 121 along the track.

In one embodiment, each of the intermediate stackable plate 121 and the meal stackable plate 122 is formed by removably coupling multiple sub-plate segments in the circumferential direction. That is, each of the intermediate stackable plate 121 and the meal stackable plate 122 may be loaded onto the table-top subsystem by assembling multiple sub-plate segments in the circumferential direction, and the sub-plate segments are coupled end-to-end in the circumferential direction, to form an entire piece of the intermediate stackable plate 121 or meal stackable plate 122. When the table-top subsystem 1 is not in use, each of the intermediate stackable plate 121 and the meal stackable plate 122 may be split into multiple sub-plate segments, allowing for the segments to be stored, dismantled, and transported (e.g., carried) away from the table-top subsystem 1.

In one embodiment, the meal stackable plate 122 is used by a customer for eating a meal. That is, the meal stackable plate 122 is fixed at the outermost periphery of the table-top subsystem 1, to provide for space for customers to cat. For example, various tableware such as chopsticks, knives, forks, bowls, dishes, or the like may be placed on the meal stackable plate 122, to enable customers to have meals on the meal stackable plate 122.

The table-top subsystem 1 may be divided into multiple dining areas by a combination of the center plate 11 and multiple annular stackable plates 12, and each dining area may be provided with a corresponding function according to its requirements, so that the table-top subsystem 1 is hierarchical. Four embodiments are listed below for more detailed descriptions.

In a first embodiment, the table-top subsystem 1 is divided into five dining areas. With reference to FIG. 3, the intermediate stackable plates 121 are formed of multiple intermediate stackable plates 121. The multiple intermediate stackable plates 121 include a first stackable plate 1211, a second stackable plate 1212 and a third stackable plate 1213 sequentially nested one by one in a radial direction of the center plate 11. Each of the center plate 11 and the first stackable plate 1211 is configured to hold ingredients. Each of the second stackable plate 1212 and the third stackable plate 1213 is configured to accommodate two or more cooking devices 3. That is, viewed from the top, the first stackable plate 1211 is positioned between the center plate 11 and the second stackable plate 1212, the second stackable plate 1212 is positioned between the first stackable plate 1211 and the third stackable plate 1213, and the third stackable plate 1213 is positioned between the second stackable plate 1212 and the meal stackable plate 122, so that the table-top subsystem 1 is divided into five dining areas in total. The center plate 11 and the first stackable plate 1211 may be divided into a first ingredient area and a second ingredient area, that is, various ingredients may be placed on upper end surfaces of the center plate 11 and the first stackable plate 1211. The second stackable plate 1212 may be divided into a first cooking area, a second cooking area, etc., that is, two or more cooking devices 3 (such as a hot pot, a wok, a casserole, a soup pot or a soup jar) may be placed on an upper end surface of the second stackable plate 1212. The third stackable plate 1213 may be divided into multiple cooking areas, that is, two or more cooking devices 3 (such as a barbecue net, a teppanyaki, Korean barbecue, a grilled fish tray, a hot pot, a wok, a casserole, a soup pot or a soup jar) may be placed on an upper end surface of the third stackable plate 1213. The meal stackable plate 122 may include a dining space 1a, and various tableware such as chopsticks, knives, forks, bowls, dishes, or the like may be placed on the meal stackable plate 122. A portion of each of the second stackable plate 1212 and the third stackable plate 1213 is positioned in front of a customer's dining space 1a to provide them with two or more cooking devices dedicated to each corresponding customer respectively. That is, each customer has two or more dedicated cooking devices 3, so that customers do not share a same cooking device, for hygienic reasons.

In a second embodiment, the center plate 11 and the first stackable plate 1211 of the first embodiment are combined to form the center plate 11, and the first stackable plate 1211 in the first embodiment is omitted, thereby dividing the table-top subsystem 1 into four dining areas. With reference to FIG. 4, the table-top subsystem 1 has a triangular structure, the intermediate stackable plates 121 are formed of multiple intermediate stackable plates, and multiple intermediate stackable plates 121 include a first stackable plate 1211 and a second stackable plate 1212 sequentially nested one by one in a radial direction of the center plate 11. The center plate 11 is configured for holding ingredients, each of the first stackable plate 1211 and the second stackable plate 1212 is configured for accommodating one or more cooking devices 3, and the meal stackable plate 122 is used by a customer for a meal. A portion of each of the first stackable plate 1211 and the second stackable plate 1212 is positioned in front of each customer's dining space 1a and is provided with two or more cooking devices 3 dedicated to each corresponding customer.

In a third embodiment, with reference to FIG. 5, the table-top subsystem 1 has a square structure, each of the center plate 11 and the first stackable plate 1211 is configured for holding ingredients, and the second stackable plate 1212 is configured for accommodating one or more cooking devices. The second stackable plate 1212 is disposed in front of each customer's dining space 1a to provide them with two or more cooking devices 3 dedicated to each corresponding customer. That is, viewed from the top, the first stackable plate 1211 is positioned between the center plate 11 and the second stackable plate 1212, the second stackable plate 1212 is positioned between the first stackable plate 1211 and the meal stackable plate 122. The table-top subsystem 1 is divided into four dining areas in total.

In a fourth embodiment, the first stackable plate 1211 and the second stackable plate 1212 of the second embodiment are combined to form the first stackable plate 1211 of the third embodiment, and the second stackable plate 1212 in the second embodiment is omitted, thereby dividing the table-top subsystem 1 into three dining areas. With reference to FIG. 6, the table-top subsystem 1 has an octagonal structure, and the intermediate stackable plate 121 is the first stackable plate 1211. The center plate 11 is configured for holding ingredients, the first stackable plate 1211 is configured for accommodating cooking devices 3, and the meal stackable plate 122 is used for dining.

In a fifth embodiment, the center plate 11, the second stackable plate 1212 and the third stackable plate 1213 of the first embodiment are combined to form the center plate 11 of the third embodiment, and the second stackable plate 1212 and the third stackable plate 1213 of the first embodiment are omitted, thereby dividing the table-top subsystem 1 into three dining areas. With reference to FIG. 7, the table-top subsystem 1 has an elliptical shape, and the intermediate stackable plate 121 is the first stackable plate 1211. The center plate 11 is configured for holding ingredients and cooking devices 3, the first stackable plate 1211 is configured for accommodating cooking devices, and the meal stackable plate 122 is used by a customer for cating a meal.

It should be understood that the table-top subsystem 1 may also be divided into six, seven or even more dining areas depending on the situation, and the above embodiments list only some combinations which can be achieved by the table-top subsystem 1 through the center plate 11 and multiple annular stackable plates 12.

In the embodiment illustrated in FIG. 3, the intermediate stackable plate 121 in front of each customer's seat is partitioned into one or more segments in the circumferential direction, each of the segments is adapted to a different kind of cooking device 3. For example, the second stackable plate 1212 is provided with two segments arranged in the circumferential direction, and the third stackable plate 1213 is provided with three segments arranged in the circumferential direction, each segment may be adapted for a different kind of cooking device 3 to meet each customer's requirements. Shapes of the segments are not particularly limited, for example, the shape of a corresponding segment may be adapted according to the shape of the cooking device 3.

In an embodiment, the center plate 11 and the one or more intermediate stackable plates 121 have adjustable heights in an upper-lower direction (see FIG. 1). That is, both the center plate 11 and the intermediate stackable plate 121 may be raised or lowered in the upper-lower direction, thereby adjusting the heights of the center plate 11 and the intermediate stackable plate 121 relative to the meal stackable plate 122. The height of the center plate 11 and/or the intermediate stackable plates 121 may be adjusted through a number of differing mechanisms including, but not limited to, being clamped to a central dowel, pinned to the central dowel, or the like.

In an embodiment, the center plate 11, the one or more intermediate stackable plates 121, and the meal stackable plate 122 have a same height. That is, upper end surfaces of the center plate 11, the one or more intermediate stackable plates 121 and the meal stackable plates 122 may be disposed on a same horizontal plane. With reference to FIG. 2, the table-top subsystem 1 forms a plate-shaped structure as a whole, making the whole structure of the table-top subsystem 1 more compact. Furthermore, the table-top subsystem 1 may be conveniently stored and cleaned when it is not in use. In these embodiments, each plate may be removably disposed in a particular location on the table-top subsystem 1 to facilitate the adjustment of the plates to a plane of a same height. In some embodiments, there may be a single large plate consisting of partitions designated as each respective plate.

In another embodiment, with reference to FIG. 1, the heights of the meal stackable plate 122, the one or more intermediate stackable plates 121, and the center plate 11 are sequentially increased, respectively towards the direction of the center plate 11. Specifically, the intermediate stackable plates 121 include the first stackable plate 1211, the second stackable plate 1212 and the third stackable plate 1213. The heights of the center plate 11, the first stackable plate 1211, the second stackable plate 1212, the third stackable plate 1213 and the meal stackable plate 122 are sequentially decreased, respectively. With such an arrangement, the table-top subsystem 1 not only has a higher structural capability, but also preventing ingredients and cooking devices 3 located at an inner side from being blocked by ingredients and cooking devices 3 located on an outer side relatively, facilitating viewing and reaching by customers of the ingredients and cooking devices 3 on the entire tabletop.

In an embodiment, the cooking devices 3 may be inlaid onto (e.g., flush with) the table-top subsystem 3 in a non-removable or removable manner. That is, the cooking device 3 may be independently placed on the table-top subsystem 1 and is separable from the table-top subsystem 1, or the cooking device 3 may be fixed and inlaid on the table-top subsystem 1 and is inseparable from the table-top subsystem 1.

In an embodiment, a top height of the cooking device 3 arranged on the table-top subsystem 1 is equal to or higher than a height of an upper end surface of the table-top subsystem 1. For example, an upper surface of the table-top subsystem 1 may be provided with a groove, the cooking device 3 may be accommodated within the groove, and the top height of the cooking device 3 may be kept parallel to (e.g., flush with) or higher than the upper surface of the table-top subsystem 1.

In an embodiment, the cooking device 3 includes a first heating source configured to heat food ingredients by fuel combustion heating (e.g., charcoal, propane, natural gas) or by electric heating. The first heating source may be provided by charcoal fire, wood, gas, electricity, an induction cooker, or a heating element 31. For example, the cooking device 3 may be a barbecue oven, and fuels such as wood, charcoal, or the like may be placed in the barbecue oven as the first heating source, and the fuels are ignited to generate heat. In some embodiments, an electronically-powered heating wire may also be placed in the barbecue oven as the first heating source. The electronically-powered heating wire may be electrically coupled to the table-top subsystem 1 or may be powered by a portable pre-charged battery. The electronically-powered heating wire of the electric oven can be powered on to generate heat during the cooking process.

In another example, the cooking device 3 may be an induction cooker, a microwave oven, or the like.

In another example, with reference to FIG. 8, the cooking device 3 may also use heating elements 31 as the first heating source. After the heating elements 31 are powered on, the heating elements 31 may focus heat onto the ingredients. With reference to FIG. 8, the cooking device 3 includes a housing 32, heating elements 31, and a water-holding tray 33, where the heating elements 31 and the water-holding tray 33 are arranged within the housing 32. Ingredients are placed on a top surface of the housing 32. The top surface of the housing 32 may include various cooking components 310 (see FIG. 8A) based on the requirements of the cooking device 3. The top surface of the housing 32 may also include a net, a grid, a grill or the like. The water-holding tray 33 is arranged directly beneath the ingredients, and the heating elements 31 are arranged below the ingredients and on the left and right sides of the water-holding tray 33. This arrangement focuses radiant heat energy onto the ingredients placed on the top surface of the housing 32.

In some embodiments, a hood vent 35 may be placed above the cooking device 3. When ingredients are cooked using the various cooking components 310, the hood vent 35 may suck and absorb fumes and/or char generated during the cooking process. The hood vent 35 may then vent the fumes and/or char from an area above and/or around the cooking device and into the table-top subsystem 1 where it may be reventilated away from the users.

With reference to FIG. 3, the cooking device 3 includes a first lampblack suction device (e.g., char suction device) provided with a first suction inlet 3a, and the first suction inlet 3a is arranged around an outer periphery of a respective cooking device 3 to draw lampblack (e.g., char) generated by the cooking device 3 during the cooking process. That is, the lampblack suction function is built in the cooking device 3, so that lampblack generated by the cooking device 3 may be directly sucked into the first lampblack suction device. For example, the cooking device 3 may be a barbecue oven with a first lampblack suction device, and a first suction inlet 3a of the first lampblack suction device is arranged around an outer periphery of an oven body of the barbecue oven to directly suck lampblack generated during cooking. For another example, the cooking device 3 is a gas stove with a first lampblack suction device, in which a hot pot, a wok or a soup pot may be placed, and a first suction inlet 3a of the first lampblack suction device is arranged around an outer peripheral side of a stove body of the gas stove to directly suck lampblack generated when ingredients are cooked in the gas stove.

In an embodiment, the table-top subsystem 1 includes a refrigeration source (e.g., cooling source) removably arranged on at least one of multiple annular stackable plates 12 (see FIG. 1) or the center plate 11 and is configured to keep ingredients fresh. Specifically, the refrigeration source is removably arranged on the center plate 11 or multiple annular stackable plates 12 where ingredients are placed, where a form of the refrigeration source is not particularly limited. For example, the refrigeration source may be ice cubes, dry ice packs, or a refrigeration device configured to keep ingredients cold such as a miniature electric refrigerator and/or freezer, or the like. The refrigeration source ensures that the ingredients stay in a preset staying-fresh temperature when they are waiting to be cooked. When the refrigeration source is a refrigerator, it may be electrically coupled to the table-top subsystem 1 or may be powered by a rechargeable battery.

With reference to FIG. 1, the table-top subsystem 1 includes a conveyor 13 configured to clamp ingredients and/or deliver food trays and arranged above or below the center plate 11. For example, the conveyor 13 may be a manipulator with the functionality of clamping, moving, and delivering ingredients or lifting, moving, and delivering food trays. The manipulator comprises a vertical base element that is configured to rotate relative to an axis of the vertical base. Rotation may be implemented via an electric motor or via mechanical means. The vertical base element is coupled to an arm that may extend horizontally. The arm may be actuated to rotate in a vertical direction. In other words, the arm may actuate upwards (opposing the direction of gravity) or downwards (in the direction of gravity). A clamping mechanism is coupled to the arm. The clamping mechanism may be fixed in place or may be configured to move in an upward or downward direction (e.g., through a chain partially disposed in the arm and is coupled to a motor). The clamping mechanism is configured to close (i.e., clamps) or open (i.e., unclamps).

Users may control the manipulator to clamp and deliver desired ingredients on the table-top subsystem 1 to designated positions through keys or buttons arranged on the dining space 1a (FIG. 3). Furthermore, the manipulator is arranged above the center plate 11, so that the manipulator is located in a central area of the table-top subsystem. In one embodiment, the conveyor 13 is a delivering food tray arranged below the center plate 11, and the manipulator may lift the food tray and transfer the food tray to a preset position. The conveyor 13 may be electrically coupled to the table-top subsystem 1 or may be powered by a rechargeable battery.

In an embodiment, the table-top subsystem 1 includes a control device 122a (see FIG. 1) arranged on the meal stackable plate 122 and is configured to control the conveyor 13 to automatically clamp and deliver ingredients to preset positions, control on/off of the cooking devices, and adjust heating temperatures of the cooking devices 3. For example, the control device 122a may be a control panel electrically connected to the conveyor 13 and multiple cooking devices 3 on the table-top subsystem 1, respectively. The control panel is provided with multiple control keys, and users may operate the conveyor 13 through the control keys on the control panel, or control turning on and off of the cooking devices 3 and adjust the heating temperatures of the cooking devices 3 through the control keys on the control panel. In some embodiments, the control device 122a may be communicatively coupled with any of the cooking devices 3 or the conveyor 13 that are permanently coupled to the table-top subsystem 1 via communication cables. In some embodiments, the control device 122a may be communicatively coupled with any of the cooking devices 3 or the conveyor 13 wirelessly via a network (e.g., near-field communication (NFC), Wi-fi, Zigbee, Bluetooth, or any other suitable wireless network).

With reference to FIG. 1, the modular table system 100 includes a second lampblack suction device 4 arranged above the center plate 11. The second lampblack suction device 4 is configured to suck lampblack (e.g., char) generated by the cooking devices 3 on the table-top subsystem 1 during the cooking process. In an embodiment, the modular table system 100 includes a purification device arranged in the box body 21. The second lampblack suction device 4 is provided with a shell 41 that includes a second suction inlet 4a and a suction air duct 42. The second suction inlet 4a is opened towards the table-top subsystem 1, an upper end of the suction air duct 42 is fluidly coupled with the shell 41, a lower end of the suction air duct 42 passes through the central plate 11 and is connected to the purification device, and lampblack generated by the cooking devices 3 during the cooking process passes through the second suction inlet 4a and the suction air duct 42 sequentially and is transported to the purification device (not shown but may be housed in the box body 21) for purification and filtration. The purification device may be an air purifier which may purify lampblack, or may use an intelligent smokeless three-in-one purification device that includes water, activated carbon and photocatalyst. In a use example, a filter screen of activated carbon adopts high-density honeycomb design with granular activated carbon, and may be disassembled and washed. In another use example, an intelligent water circulation system may efficiently degrade lampblack vapor, circulate, cool, and then deodorize lampblack. In another use example, photocatalyst may achieve sterilization and deodorization by an ozone-free lamp, to prevent lampblack from polluting the air. The second lampblack suction device 4 is arranged above the center plate 11, and can more efficiently absorb lampblack generated by any cooking device 3 on the table-top subsystem 1, to make the table system environment friendly.

With reference to FIG. 1, the modular table system 100 includes an illumination device 5 arranged on the shell 41 of the second lampblack suction device 4. The illumination device 5 includes, but is not limited to, an incandescent lamp, a fluorescent lamp, a Light Emitting Diode (LED) lamp, a halogen lamp, or the like. Since the shell 41 of the second lampblack suction device 4 is located above the center plate 11 and sits high relative to the ground and the illumination device 5 is arranged on the shell 41, the illumination device 5 can illuminate the whole table-top subsystem 1. Furthermore, different kinds of illumination devices 5 may be provided to create different dining atmospheres and set different mood ambiances in the vicinity of the modular table system 100, to improve customers' culinary experience.

In an embodiment, the modular table system 100 includes a display screen 6 arranged on an outer periphery of the shell 41. The display screen 6 may be a light box for displaying subtitles or pictures. By displaying pictures or subtitles for a related festival, birthday, and celebration day on the display screen 6, a corresponding vibe may be created, thereby improving customers' dining experience. The shape and contour of the shell 41 are not particularly limited. In an embodiment, the shell 41 is a cylinder extending in the upper-lower direction, and the display device 6 is arranged around an outer peripheral surface of the shell 41 to form a 360-degree panoramic view. Furthermore, when the display device 6 is arranged on an outer peripheral side of the shell 41 of the second lampblack suction device 4, the display device 6 is located above the center plate 11 and sits high relative to the ground. The contents displayed on the display device 6 are more noticeable. The display screen 6 is not limited to a light box, but instead may be any type of display (e.g., TV, LCD, LED, OLED, projected) based on a requirement of the modular table system 100.

With reference to FIG. 9, the support subsystem 2 includes a box body 21, a cooking chamber 21a with an upper opening formed in the box body 21. The modular table system 100 includes a cooking cover 7 and the table-top subsystem 1. In some embodiments, the cooking cover 7 may cover the upper opening of the cooking chamber 21a. That is, either of the cooking cover 7 or the table-top subsystem 1 may be removed from the box body 21. When the table-top subsystem 1 is placed onto the box body 21, the box body 21 supports the table-top subsystem 1 and the table-top subsystem 1 is where the meals are cooked. When the cooking cover 7 is placed on the box body 21, the meals is cooked in the box body 21.

In an embodiment, the cooking cover 7 comprises an adjustment window 71 configured to regulate air circulation and control the heat intensity inside the cooking cover 7. By adjusting an opening size of the adjustment window 71, a rate of circulation between the air in the cooking chamber 21a and the ambient air outside of the cooking chamber 21a may be controlled, and the intensity of the heat in the cooking chamber 21a may be controlled, allowing for users to monitor and control the cooking conditions of the ingredients inside the cooking chamber 21a.

The structural shape of the box body 21 is not limited by the examples disclosed herein. The box body 21 may be a circular box body, a square box body, a polygonal box body, or the like. The cooking cover 7 is adapted to the shape of the box body 21, to ensure that the cooking chamber 21a may be properly covered by the cooking cover 7.

In an embodiment, the box body 21 is an integrally molded structure (e.g., formed via injection molding). In this way, the box body 21 has a high overall structural strength.

In another embodiment, with reference to FIG. 1 and FIG. 9, the box body 21 is formed by coupling multiple cylinders sequentially stacked in an upper-lower direction. The splicing structure may facilitate storage of the box body 21. For example, multiple cylinders with different inner diameters may be provided. Since the inner diameters of the multiple cylinders are different, the cylinders may be nested and folded one by one with respect to each other in the upper-lower direction, thereby facilitating storage of the box body 21. In an embodiment, multiple cylinders include a bottom cylinder 213 with an upper opening and a first connection cylinder 211 connected to an upper end of the bottom cylinder 213, and the table-top subsystem 1 is removably installed on the first connection cylinder 211. That is, the box body 21 has a two-segment structure.

In yet another embodiment, with reference to FIG. 9, the multiple cylinders include a bottom cylinder 213 with an upper opening, a first connection cylinder 211 connected to an upper end of the bottom cylinder 213, and a second connection cylinder 212 connected to an upper end of the first connection cylinder 211, and the cooking cover 7 is removably installed on the second connection cylinder 212. That is, the second connection cylinder 212 may also be added to the upper end of the first connection cylinder 211, to combine the box body 21 into a three-segment structure, thereby increasing an inner space of the cooking chamber 21a of the box body 21.

In an embodiment, the second connection cylinder 212 is provided with a barbecue net configured to barbecue ingredients.

In an embodiment, a bottom side of the bottom cylinder 213 is provided with drain holes. Specifically, the drain holes may be arranged at the bottom of the bottom cylinder and can be opened and closed, and may be configured to channel liquids into the cooking chamber 21a.

To facilitate carrying or transportation of the box body 21, in an embodiment, with reference to FIG. 1 and FIG. 9, the support subsystem 2 includes multiple handles 22, of which two handles 22 form a group, and the handles 22 in a group of handles 22 are arranged opposite to each other in a radial direction of each cylinder. The handles 22 may provide carrying points for users or other transportation devices to move the cylinder during transportation. Furthermore, two handles 22 of a same group are arranged opposite to each other in the radial direction, so that the cylinder remains balanced when the cylinder is transported, such that the cylinder is less likely overturned by accident.

With reference to FIG. 9, the support subsystem 2 includes a temperature sensor 23 configured to detect a temperature in the cooking chamber 21a of the box body 21 and is placed on the box body 21. Specifically, the temperature sensor 23 is arranged on an outer peripheral wall of the box body 21, for example, on an outer peripheral wall of the second connection cylinder 212. The temperature in the cooking chamber 21a may be monitored in real time by the temperature sensor 23, providing information regarding the temperature conditions of the cooked ingredients. The temperature sensor 23 includes, but is not limited to, a gas thermometer, a resistance thermometer, a far infrared thermometer, a thermocouple thermometer, a high temperature thermometer, a pointer thermometer, a glass tube thermometer, or the like.

In an embodiment, the support subsystem 2 includes a viewing window 24 arranged on the box body 21 that can be opened or closed. Specifically, the viewing window 24 is arranged on an outer peripheral wall of the first connection cylinder 211. The viewing window 24 may be a sliding window that can be opened or closed, and the viewing window 24 may have a transparent glass structure, so that users may monitor the cooking conditions or progress in the cooking chamber 21a without opening the viewing window 24.

With reference to FIG. 9, when the box body 21 is configured as a barbecue oven for barbecuing meat ingredients, the support subsystem 2 includes a second heating source 21b arranged in the cooking chamber 21a of the box body 21 and a temperature control 25 arranged on the box body 21 to control the heating temperature of the second heating source 21b and to set a heating time duration. The second heating source 21b heats ingredients through fuel combustion or by electric heating. In an embodiment, the second heating source 21b is charcoal fire, wood, gas, electricity, an induction cooker, an electrothermal radiation disk 31, or a battery. Specifically, the temperature control 25 is arranged on an outer peripheral wall of the bottom cylinder 213, and the second heating source 21b may be a fuel such as wood, charcoal, or the like, which burns and generates heat to barbecue or grill the ingredients. In some embodiments, the second heating source 21b may be an electric heating wire which can be powered on to generate heat and cook the ingredients via radiation. In some embodiments, the second heating source 21b is one or more heating elements 31, and after the heating elements 31 are powered on, the heating elements 31 may direct heat energy onto the ingredients to achieve radiation heating.

In an embodiment, the support subsystem 2 includes a water-holding tray 21c arranged in the cooking chamber 21a of the box body 21. The second heating source 21b is located at the bottom center of the cooking chamber 21a. The water-holding tray 21c surrounds an outer periphery of the second heating source 21b and is configured to receive grease or juice dripping from ingredients when the ingredients are heated by the second heating source 21b. Specifically, the water-holding tray 21c may be a receiving pan containing liquid water and is arranged below the cooked ingredients to receive liquids dripping from the ingredients after being heated by the second heating source 21b. For example, when the box body 21 is a barbecue oven, because exudation of grease and juice often occurs in certain ingredients (e.g., chicken meat, duck meat, fish meat and other animal products after heating during barbecue), when liquids directly drip onto the bottom of the box body 21, smoke and gas will be generated as the temperature in the box body 21 is high during cooking. By providing the water-holding tray 21c, the drippings do not directly fall onto the bottom of the box body 21, thereby preventing smoke and gas from being generated.

In an embodiment, with reference to FIG. 9, the support subsystem 2 includes a hanger 26 removably coupled in the cooking chamber 21a of the box body 21 and is rotatable to drive ingredients hung on the hanger 26 to rotate. The hanger 26 includes an annular body 261 and multiple hooks 262 are configured to hoist ingredients and are arranged on the annular body 261. The hooks 262 may rotate along their own rotational directions (i.e., each hook 262 may spin around its central axis) carrying the ingredients along, and the annular body 261 is rotatable along its own rotational direction to drive the multiple hooks 262 along with the ingredients to revolve around the annular body 261. In this way, the limited space inside the box body 21 may be fully utilized by arranging multiple hooks 262 on the annular body 261, allowing for more ingredients to be simultaneously cooked. The annular body 261 may have a circular ring-shaped structure. The rotational axis direction of the annular body 261 and the rotational axis direction of the hooks 262 may be arranged along the upper-lower direction or other directions. Through a combination of the self-rotation of the hooks 262 and the revolution of the hooks 262 following the annular body 261, the cooking process may be improved by evenly cooking the ingredients. The annular body 261 may be rotated via an electric motor. Each hook 262 may be coupled to the annular body 261 with a bearing allowing the hooks 262 (relative to each central axis of each hook 262) to rotate simply from the rotational momentum created by the rotation of the annular body 261.

In an embodiment, the support subsystem 2 includes one or more cooking mesh laminates, where a single cooking mesh laminate may be placed in the cooking chamber 21a of the box body 21, or multiple cooking mesh laminates may be distributed within the cooking chamber 21a, to partitioning the cooking chamber 21a into multiple layers. The cooking space in the cooking chamber 21a may be fully utilized by having the cooking mesh laminates distributed in the cooking chamber 21a. The cooking mesh laminates may be horizontally distributed in the cooking chamber 21a, that is, perpendicular to in the upper-lower direction, and ingredients may be placed on each layer of the cooking mesh laminates, thereby effectively using the cooking space in the cooking chamber 21a.

In an embodiment, the support subsystem 2 includes a thermal insulation layer arranged on an inner peripheral wall of the box body 21 to prevent the outer peripheral wall of the box body 21 from becoming too hot. Specifically, the thermal insulation layer is arranged on the inner peripheral wall of the box body 21. The material of the thermal insulation layer is not particularly limited. For example, the material of the thermal insulation layer includes, but is not limited to, a ceramic material with high temperature resistance and low thermal conductivity, rockwool, aluminum foil, fluorocarbon coating, or the like. The thermal insulation layer may block the heat in the cooking chamber 21a from being transferred to the outside of the box body 21, thereby maintaining the temperature required in the cooking process in the cooking chamber 21a and to effectively avoid situations such as user being scalded from accidentally touching the box body 21 when the cooking chamber 21a operates in a high-temperature state.

In an embodiment, with reference to FIG. 1 and FIG. 9, the support subsystem 2 includes one or more support legs 27 arranged at the bottom of the box body 21. The support legs 27 are connected to the bottom of the box body 21 to provide a stress point for supporting the box body 21. The number of the support legs 27 may be one or more. With reference to FIG. 6, multiple support legs 27 are arranged on an outer periphery of the box body 21 at even intervals, to ensure that the box body 21 is firmly in contact with the ground and well balanced.

In an embodiment, with reference to FIG. 9, the support subsystem 2 includes rollers (e.g., casters) 271, and one or more rollers 271 are arranged on each support legs 27. The rollers 271 may facilitate transportation and movement of the support subsystem 2. Each roller 271 may include, but is not limited to, an omni-directional wheel capable of freely sliding on a horizontal surface in any direction.

In an embodiment, with reference to FIG. 9, the support subsystem 2 includes one or two push-pull armrests 28 arranged on the second connection cylinder 212. When the support leg 27 is provided with rollers 271, users may push the support subsystem 2 to thereby move the rollers 271. An arrangement of the push-pull armrests 28 may provide a force application point that can be gripped by users to push the support subsystem 2. One or two push-pull armrests 28 may be provided according to a particular design, to facilitate users to push and pull the support subsystem from different angles and directions.

In an embodiment, the table-top subsystem 1 may be divided into, in a circumferential direction, at least one dining space 1a used by customers for meals. For example, as shown in FIG. 3. FIG. 5 and FIG. 7, the table-top subsystem 1 is divided into four dining spaces 1a. In another example, as shown in FIG. 4, the table-top subsystem 1 is divided into six dining spaces 1a. In yet another example, as shown in FIG. 6, the table-top subsystem 1 is divided into eight dining spaces 1a. The center plate 11 is configured for holding ingredients. The conveyor 13 such as a manipulator may also be arranged on the center plate 11 or below the center plate 11. The manipulator can be configured to lift the food tray and transfer the food tray to a preset position, automatically via programming or by manual operation. In another example, as shown in FIG. 10, the table-top subsystem 1 is rectangular and is divided into twenty-four dining spaces 1a. The first stackable plate 1211 is an automatic turnover conveyor belt 14 configured for holding ingredients. An inner space of the center plate 11 is empty and may be used for entertainment and social activities during a party or get-together. In another example, as shown in FIG. 11, the table-top subsystem 1 is circular and is divided into one hundred dining spaces 1a. The first stackable plate 1211 is an automatic turnover conveyor belt 14 configured for placing ingredients.

In one example, one conveyor belt 14 is provided in front of every twenty-five dining spaces 1a. Four conveyor belts 14 are evenly arranged on the first stackable plate 1211, and an inner space of the center plate 11 may be used for entertainment and social activities. That is, the table-top subsystem 1 of the modular table system 100 may be divided for one or more people to have meals according to customers' usage requirements, and the divided dining spaces 1a are not particularly limited. For example, the dining spaces 1a may be divided for a banquet with one hundred people to dine together according to the size of the table-top subsystem 1. When the modular table system is used in a large party with one hundred people or so, the inner space in the center plate 11 may be left open, and the open space can be used as a performance stage or the like.

How the modular table system 100 may be utilized is not particularly limited. For example, the modular table system 100 may be used in an outdoor or indoor environment. The above descriptions are specific implementations of the designs, systems, and apparatus disclosed herein. The scope of protection of the disclosure is not limited thereto. Changes or substitutions that can be conceived by technical persons ordinarily skilled in the technical field of the present disclosure should fall within the scope of protection of the disclosure.

Modular Table System

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CPC

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Abstract

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