CN114587159B - Cooking barrel and air fryer - Google Patents
Cooking barrel and air fryer Download PDFInfo
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- CN114587159B CN114587159B CN202011440745.1A CN202011440745A CN114587159B CN 114587159 B CN114587159 B CN 114587159B CN 202011440745 A CN202011440745 A CN 202011440745A CN 114587159 B CN114587159 B CN 114587159B
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- 238000010411 cooking Methods 0.000 title claims abstract description 131
- 235000013305 food Nutrition 0.000 abstract description 37
- 230000000694 effects Effects 0.000 abstract description 32
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 23
- 101100372509 Mus musculus Vat1 gene Proteins 0.000 description 15
- 230000006872 improvement Effects 0.000 description 15
- 238000010438 heat treatment Methods 0.000 description 13
- 238000012360 testing method Methods 0.000 description 9
- 101150114468 TUB1 gene Proteins 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 238000009423 ventilation Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
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- 238000002474 experimental method Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009827 uniform distribution Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
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- 238000005259 measurement Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Frying-Pans Or Fryers (AREA)
- Cookers (AREA)
Abstract
The application relates to a cooking barrel and an air fryer, wherein the cooking barrel comprises a bottom wall and is provided with a cooking cavity; the bottom wall is provided with a flow guiding structure which is used for guiding air flow in the cooking cavity so as to form a first air pressure area and a second air pressure area, and the air pressure of the first air pressure area is higher than that of the second air pressure area, so that the air flow flows from the first air pressure area to the second air pressure area. Through above-mentioned setting, realize that the air current flows to the effect that the skew flows in cooking bucket diapire center, and then make food culinary art more even. Meanwhile, the application has simple structure and low processing difficulty.
Description
Technical Field
The application relates to the technical field of household appliances, in particular to a cooking barrel and an air fryer.
Background
At present, the problem of uneven cooking of food materials is very easy to occur for household appliances which utilize air flow to heat food in a cooking cavity.
Such as an air fryer, which removes heat as it passes over the heating element by the high speed air flow at the outlet of the centrifugal fan, and then the heat-carrying air flow flows to the cooking chamber to heat the food product. Due to the characteristics of the centrifugal fan, the peripheral airflow velocity is high, the central airflow velocity is low, and then the problem of insufficient cooking and uneven cooking of food materials at the central position in the corresponding cooking cavity can occur.
Therefore, to solve the above problems, a new cooking vat and air fryer must be designed.
Disclosure of Invention
In order to achieve the above object, the present application provides a cooking tub including a bottom wall and formed with a cooking cavity; the bottom wall is provided with a flow guiding structure, the flow guiding structure is used for guiding air flow in the cooking cavity so as to form a first air pressure area and a second air pressure area, and the air pressure of the first air pressure area is higher than that of the second air pressure area, so that the air flow flows from the first air pressure area to the second air pressure area.
As a further improvement of the present application, the flow guiding structure is used for guiding the airflow on the bottom wall surface to form the first air pressure area and the second air pressure area.
As a further improvement of the application, the flow guiding structure comprises a plurality of first flow guiding ribs, the first flow guiding ribs are provided with windward sides and leeward sides which are oppositely arranged, a first flow guiding area is formed between the windward side of each first flow guiding rib and the leeward side of the adjacent first flow guiding rib, the first flow guiding area forms the first air pressure area close to the windward side, and a second air pressure area close to the leeward side forms a second air pressure area.
As a further improvement of the present application, the plurality of first guide ribs are arranged at intervals along the circumferential direction, and in the length extension direction of the first guide ribs, the first guide ribs include a first end and a second end which are oppositely arranged, the first end is arranged at intervals with the center of the bottom wall, and the second end is arranged at intervals with the edge of the bottom wall.
As a further improvement of the present application, the plurality of first ribs are all radially distributed from the center of the bottom wall to the edge of the bottom wall.
As a further development of the application, in the circumferential direction, the extension direction of each first deflector rib faces the windward side of the adjacent first deflector rib.
As a further improvement of the application, the first guide rib is linear or arc-shaped.
As a further improvement of the application, the flow guiding structure further comprises a plurality of second flow guiding ribs, wherein the second flow guiding ribs are positioned between the center of the bottom wall and the first flow guiding ribs, and a second flow guiding area is formed around the center of the bottom wall; when the air flows through the first diversion area, the air pressure of the second diversion area is smaller than that of the second air pressure area, and the air flows to the second diversion area from the interval of the first diversion ribs.
As a further improvement of the application, the distance between the second end and the bottom wall edge of the cooking vat is more than 1/15 of the bottom wall radius and less than 2/15 of the bottom wall radius.
As a further improvement of the application, the distance between the first end and the centre of the bottom wall of the cooking vat is more than 1/10 of the radius of the bottom wall and less than 3/20 of the radius of the bottom wall.
As a further improvement of the present application, the width of the second end is equal to or greater than the width of the first end.
As a further development of the application, the windward side of each first deflector rib is arranged obliquely in the top-to-bottom direction towards the leeward side of the adjacent first deflector rib.
As a further improvement of the application, the angle between the windward side and the bottom wall of the cooking vat is more than 90 degrees and less than 145 degrees.
The application also provides an air fryer comprising a carrier and the cooking barrel, wherein the carrier is arranged in the cooking barrel and is arranged at a distance from the bottom wall of the cooking barrel.
As a further improvement of the application, the distance between the bottom of the carrier body and the first guide rib is more than 1mm and less than 2mm.
As a further improvement of the present application, the air fryer further comprises a centrifugal fan for generating a rotating air flow into the cooking chamber.
Compared with the prior art, the application has the beneficial effects that:
according to the cooking barrel and the air fryer heated by the air flow, the flow guiding structure is arranged on the bottom wall of the cooking cavity to guide the air flow entering the cooking cavity to form the first air pressure area and the second air pressure area, the air pressure of the first air pressure area is higher than that of the second air pressure area, and then the air flow is further led to flow from the first air pressure area to the second air pressure area by utilizing the principle of pressure difference flow guiding. Because the air flow entering the cooking cavity is generally unable to be uniformly distributed, the application firstly strengthens the non-uniform property of the air flow through the flow guiding structure, so that a first air pressure region with high air pressure and a second air pressure region with low air pressure are formed, and then the air flow flows from the first air pressure region to the second air pressure region by utilizing the pressure difference of the two air pressure regions, thereby realizing uniform distribution of the air flow.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present application, and other drawings may be obtained according to the structures shown in these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic view of an embodiment of a cooking vessel with a flow guiding structure;
FIG. 2 is a top view of the cooking vat of FIG. 1;
FIG. 3 is a side cross-sectional view of the cooking vat of FIG. 1;
FIG. 4 is a schematic diagram of the airflow of FIG. 2;
FIG. 5 is a schematic diagram of the first pneumatic region and the second pneumatic region in FIG. 3;
FIG. 6 is a schematic view of another embodiment of the cooking vessel of the present application with a flow guiding structure;
FIG. 7 is a schematic view of another embodiment of the cooking vessel according to the present application with a diversion structure;
FIG. 8 is a schematic view of another embodiment of the cooking vessel according to the present application with a diversion structure;
FIG. 9 is a schematic side elevational view of the cooking vat and carrier assembly of FIG. 1 in accordance with the present application;
FIG. 10 is a schematic illustration of the embodiment of FIG. 9 as applied to an air fryer;
FIG. 11 is a schematic diagram of the station distribution of FIG. 10 according to the present application;
FIG. 12 is a schematic view of a cooking vat according to the present application having a side wall with a deflector;
FIG. 13 is a schematic view of an embodiment of a carrier member according to the present application;
FIG. 14 is a schematic view of a structure of a carrying portion of the carrier of FIG. 13;
FIG. 15 is a schematic view of another embodiment of an air fryer in accordance with the present application;
FIG. 16 is a schematic view of the combination cooking vat and carrier of FIG. 15 in accordance with the present application;
FIG. 17 is a top view of the cooking vat of FIG. 15;
FIG. 18 is a bottom flow comparison schematic of the modified structure of FIG. 15 in accordance with the present application with the original structure;
100-air fryer; 1-a cooking vat; 11-a bottom wall; 2-a flow guiding structure; 21-a first guide rib; 211-windward side; 212-lee side; 213-a first end; 214-a second end; 22-a first diversion area; 23-second guide ribs; 24-a second diversion area; 3-carrying an article; 31-a carrier; 311-opening holes; 312-ribs; 32-enclosing walls; 4-a fan; 5-heating element; 6-a flow guiding piece.
Detailed Description
The present application will be described in detail below with reference to specific embodiments shown in the drawings. These embodiments are not intended to limit the application and structural, methodological, or functional modifications of these embodiments that may be made by one of ordinary skill in the art are included within the scope of the application.
It should be noted that all directional indicators (such as upper and lower … …) in the embodiments of the present application are merely used to explain the relative positional relationship, movement conditions, etc. between the components in a specific posture (as shown in the drawings), and if the specific posture is changed, the directional indicator is changed accordingly.
Furthermore, descriptions such as those referred to as "first," "second," and the like, are provided for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implying an order of magnitude of the indicated technical features in the present disclosure. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present application, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
In the present application, unless specifically stated and limited otherwise, the terms "connected," "affixed," and the like are to be construed broadly, and for example, "affixed" may be a fixed connection, a removable connection, or an integral body; can be mechanically or electrically connected; either directly or indirectly, through intermediaries, or both, may be in communication with each other or in interaction with each other, unless expressly defined otherwise. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art according to the specific circumstances.
Referring to fig. 1 to 11, the present application provides a cooking barrel 1 heated by air flow, comprising a bottom wall 11 and a cooking cavity formed therein, wherein a ventilation opening is formed in the cooking barrel 1, and the air flow is rotated by the ventilation opening to enter the cooking cavity under the action of an external fan.
In the cooking barrel 1, food heating in the cooking cavity mainly depends on high-speed high-temperature airflow convection heat exchange, and due to the action principle of a fan, after airflow enters from a ventilation opening, circular circulation is formed on the bottom wall 11 for heating, high-speed airflow is formed at the ventilation opening at the periphery, the airflow flow speed at the center is low, so that excessive heating of the food at the edge of the cooking cavity is caused, insufficient heating of the food at the center is caused, and uneven heating of the food is caused.
In order to solve the problem of uneven heating of food materials, the bottom wall 11 is provided with the flow guiding structure 2, the flow guiding structure 2 guides the airflow entering the cooking cavity, and firstly, the flow of the airflow is guided by utilizing the uneven characteristics of the airflow, so that a first air pressure area with higher air pressure and a second air pressure area with lower air pressure are formed. And then utilizing the pressure difference between the first air pressure area and the second air pressure area to enable the air flow to flow from the first air pressure area to the second air pressure area, so that the air flow is uniformly distributed.
In this embodiment, the vent may be provided at the edge of the bottom wall 11, with the airflow rotating circumferentially into the cooking cavity. The flow guiding structure 2 is disposed on the bottom wall 11, and is mainly used for guiding the airflow on the surface of the bottom wall to form a first air pressure area and a second air pressure area.
Specifically, the flow guiding structure 2 includes a plurality of first flow guiding ribs 21, where the first flow guiding ribs 21 have a windward side 211 and a leeward side 212 that are disposed opposite to each other, and a first flow guiding region 22 is formed between the windward side 211 of each first flow guiding rib 21 and the leeward side 212 of an adjacent first flow guiding rib 21. As the air flow passes through the first flow guiding region 22, the first flow guiding region 22 forms a first air pressure region adjacent to the windward side 211 and a second air pressure region adjacent to the leeward side 212, and the air flow is offset to flow toward the center of the bottom wall 11 under the pressure difference between the second air pressure region and the first air pressure region.
Therefore, by means of the arrangement of the first diversion ribs 21, the differential pressure diversion principle is adopted, when the high-speed air flow at the edge of the bottom wall 11 flows through the first diversion ribs 21 from the ventilation opening, the leeward surface 212 of the first diversion ribs does not flow and forms a vortex due to the blocking effect of the first diversion ribs 21, so that in the first diversion area 22, a second air pressure area is formed adjacent to the leeward surface 212, and conversely, a first air pressure area is formed adjacent to the windward surface 211, and the effect that the air flow flows to the center of the bottom wall 11 of the cooking barrel 1 in an offset manner is achieved by utilizing the differential pressure effect of the second air pressure area and the first air pressure area, so that the cooking of food materials is more uniform. Meanwhile, unlike the manner of physically changing the airflow flow in the prior art, such as a gradually-changed curved arc structure, the gradually-changed curved arc structure is difficult to form due to the thin thickness of the cooking barrel 1, and is easy to break the plate of the cooking barrel 1 in the stamping process, so that the production and manufacturing difficulty is increased, and the gradually-changed curved arc structure needs a larger bottom space, so that the volume of a cooking cavity for cooking food materials is reduced, and the size of the whole cooking barrel 1 is increased; the cooking barrel 1 adopted by the application has the advantages of simple structure, low space requirement, low processing difficulty and better flow guiding effect.
In the present application, the plurality of first guide ribs 21 are arranged at intervals along the circumferential direction to form the above-mentioned first guide region 22 between two adjacent first guide ribs 21. The first flow guiding rib 21 comprises a first end 213 and a second end 214 which are oppositely arranged in the length extension direction of the first flow guiding rib, on one hand, the first end 213 is arranged at intervals with the center of the bottom wall 11, so that the excessive obstruction of the air flow is avoided, an air flow flowing space is formed, and the differential pressure flow guiding is promoted; on the other hand, similarly, the second end 214 is also spaced from the edge of the bottom wall 11, again avoiding excessive obstruction to airflow to create an airflow space that encourages differential pressure flow.
Note that, the windward side 211 and the leeward side 212 of the first air guide rib 21 are distinguished according to the rotational flow direction of the air flow, and therefore, the rotational flow direction of the air flow is different, and the formation areas of the first air pressure area and the second air pressure area are also different. For example, fig. 4 and 5, in a clockwise direction of rotation as shown, for one first flow directing region 22, a second air pressure region is formed relatively upstream of the air flow, and a first air pressure region is formed relatively downstream of the air flow. Conversely, if the air flow is counter-clockwise, the second and first air pressure zones are formed for a first air guiding zone 22, as opposed to fig. 5.
In order to form the differential pressure guide, the specific positioning of the first guide rib 21 may be implemented in various ways, and some examples are listed below:
in an embodiment, referring to fig. 1 and 2, the plurality of first ribs 21 are radially distributed from the center of the bottom wall 11 to the edge of the bottom wall 11. Also, in an embodiment, the number of the first guide ribs 21 is 3. Of course, in other embodiments, the number of the first guide ribs 21 may be any number, which is within the scope of the present application.
In another embodiment, referring to fig. 6 and 7, in the circumferential direction, the extending direction of each first deflector rib 21 faces the windward side 211 of the adjacent first deflector rib 21, i.e. the plurality of first deflector ribs 21 are rotationally symmetrically arranged about the center of the bottom wall 11. The first guide rib 21 may be linear or arc-shaped.
The above two embodiments achieve a single-stage flow guiding effect of the air flow, and the present application may further form a two-stage, three-stage or even multi-stage flow guiding structure based on the above two embodiments, for example, in still another embodiment, please refer to fig. 8, and the flow guiding structure 2 further includes a plurality of second flow guiding ribs 23, where the plurality of second flow guiding ribs 23 are located between the center of the bottom wall 11 and the first flow guiding ribs 21, and form a second flow guiding area 24 around the center of the bottom wall 11. Specifically, when the air flow rotates and flows, the air flow passes through the first flow guiding area 22 formed by the first flow guiding ribs 21, and is deflected to the second flow guiding area 24 at a first level under the pressure difference flow guiding effect of the first flow guiding area 22, and meanwhile, the air pressure of the second flow guiding area 24 is smaller than the second air pressure area of the first flow guiding area 22, so that the air flow flows to the second flow guiding area 24 from the interval of the first flow guiding ribs 21.
For the second guiding area 24, it also uses the principle of differential pressure guiding to further guide and deflect the air flow to the center of the bottom wall 11 of the cooking barrel 1. That is, in the second flow guiding region 24, in the direction in which the air flow rotationally flows, it also has a windward side and a leeward side, and the second flow guiding region 24 is formed between the windward side of each second flow guiding rib 23 and the leeward side of the adjacent second flow guiding rib 23; when the air flow flows from the first air guiding area 22 to the second air guiding area 24, the second air guiding area 24 also forms a first air pressure area adjacent to the windward side and a pressing area adjacent to the leeward side, and the air flow is further deflected towards the center of the bottom wall 11 under the action of the pressure difference between the second air pressure area and the first air pressure area of the second air guiding area 24.
In this way, through the combination of the first diversion area 22 and the second diversion area 24, a secondary diversion structure is sequentially formed in the direction from the edge of the bottom wall 11 of the cooking barrel 1 to the center of the bottom wall 11, and the diversion effect is better than that of a single-stage diversion structure.
Of course, in other embodiments of the present application, the flow guiding structure 2 may be configured as three-stage flow guiding or other multi-stage flow guiding, which can achieve the effect of guiding the air flow to the center of the bottom wall 11 of the cooking barrel 1, and all the embodiments are within the scope of the present application. In theory, the greater the number of stages of flow guiding, the better the deflection effect of the air flow toward the center of the bottom wall 11. However, the flow resistance loss of the air flow flowing through the flow guiding structure 2 needs to be considered, and the flow resistance loss of the air flow is larger and the cost is higher as the number of flow guiding stages is larger. Therefore, the application can comprehensively consider the flow guiding effect, the flow resistance loss, the cost and other factors of the air flow, reasonably set the flow guiding stage number of the flow guiding structure 2 so as to achieve the optimal flow guiding effect, and the application is not particularly limited.
Also, in any of the above embodiments or other embodiments, the shapes of the first and second beads 21 and 23 may be varied. For example, in one embodiment, as shown in fig. 1, 6 and 8, the first guide rib 21 is linear; for another example, as shown in fig. 7, the middle portion of the first guide rib 21 is bent to form an obtuse angle shape. Of course, in other embodiments, the first guide rib 21 and the second guide rib 23 may be configured in other shapes such as arc, which are all within the scope of the present application.
In addition to the above-mentioned arrangement of the different positions of the first flow guiding rib 21, in order to achieve the pressure difference flow guiding effect of the present application, the size range of the first flow guiding rib 21 needs to be set within a predetermined range. The size range limitation is described in further detail below in connection with the embodiments shown in fig. 1 and 2:
first, the distance between the second end 214 of the first guide rib 21 and the edge of the bottom wall 11 of the cooking vat 1 is greater than 1/15 of the radius of the bottom wall 11 and less than 2/15 of the radius of the bottom wall 11. As shown in fig. 2, the radius R defining the bottom wall 11 of the cooking vat 1 is 1 The distance R from the center of the bottom wall 11 to the second end 214 of the first guide rib 21 2 Thus, 1/15 of R 1 ＜R 1 -R 2 ＜2/15*R 1 . In one aspect, R 1 -R 2 If the distance is smaller, the closer the second end 214 of the first flow guiding rib 21 is to the edge of the bottom wall 11 of the cooking barrel 1, the partial air flow is difficult to pass over the first flow guiding rib 21, the overall pressure is lower, and the pressure difference cannot be formed; on the other hand, R 1 -R 2 If the distance is too large, the second end 214 of the first air guiding rib 21 is further away from the edge of the bottom wall 11 of the cooking barrel 1, that is, the first air guiding rib 21 is too short, the area of the second air pressure area is too small, and a sufficient pressure difference cannot be achieved, so that the effect of deviating and flowing the air flow toward the center of the bottom wall 11 cannot be achieved.
Secondly, the distance between the first end 213 of the first guide rib 21 and the center of the bottom wall 11 of the cooking barrel 1 is greater than 1/10 of the radius of the bottom wall 11 and less than 3/20 of the radius of the bottom wall 11. As shown in fig. 2, a distance R is defined from the center of the bottom wall 11 to the first end 213 of the first rib 21 3 Thus, 1/10 of R 1 ＜R 3 ＜3/20*R 1 . In one aspect, R 3 When the first end 213 of the first flow guiding rib 21 is smaller, the closer to the center of the bottom wall 11 is, the larger resistance is formed at the center of the bottom wall 11, and the air flow is influenced to flow toward the center of the bottom wall 11; on the other hand, R 3 Larger than the firstThe farther the first end 213 of the deflector rib 21 is from the center of the bottom wall 11, the center region forms a horizontal circulation, and the uniformity of the temperature in the center region cannot be improved.
Third, the width of the second end 214 is greater than or equal to the width of the first end 213. Definition D, as shown in FIG. 2 1 Is the width of the second end 214, D 2 Is the width of the first end 213, thus D 1 ≥D 2 I.e. the closer to the center of the bottom wall 11, the narrower the first flow guiding rib 21, so that the wider the channel of the first flow guiding area 22 will be correspondingly, and the smaller the flow resistance of the air flow to the center of the bottom wall 11 will be, which is more beneficial for the flow guiding of the air flow to the center of the bottom wall 11.
Fourth, in the top-to-bottom direction, the windward side 211 of each first deflector rib 21 is disposed obliquely toward the leeward side 212 of the adjacent deflector rib. Specifically, the angle between the windward side 211 and the bottom wall 11 of the cooking tub 1 is greater than 90 degrees and less than 145 degrees. As shown in fig. 3, the angle between the windward side 211 and the bottom wall 11 is defined as α, and thus 90 ° < α < 145 °. On the one hand, if α is too small, the windward side 211 is more close to extending vertically, and when the air flow flows through the first guide rib 21, the air flow is directly and vertically raised, the position of the first guide rib 21 is obviously burnt, and meanwhile, the air flow cannot be converged towards the center of the bottom wall 11, so that the problem of uneven cooking of the food material cannot be solved; on the other hand, the alpha is too large, so that horizontal circulation is easy to form, and the pressure difference flow guiding effect cannot be achieved.
Based on the above cooking vat 1, it can be applied in various cooking household appliances in which a centrifugal fan is provided to generate a rotating air flow into a cooking cavity. In one embodiment, the food material may be directly placed in the cooking tub 1 for cooking; in another embodiment, as shown in fig. 9, the carrier 3 may be disposed in the cooking barrel 1, and the carrier 3 is spaced from the bottom wall 11 of the cooking barrel 1, and the food material is placed in the carrier 3 for cooking.
In an embodiment, the carrier 3 may be a basket or a tray, so long as the carrier 3 is placed in the cooking barrel 1 to carry food, and the carrier 3 can supply air to flow through to heat the food.
For example, in the air fryer 100 shown in fig. 10, the cooking vat 1 is used as a frying vat and the carrier 3 is used as a frying basket or baking pan. When the food material is cooked, the frying barrel is used singly or the frying barrel, the frying basket, the frying barrel and the baking tray are combined for use, so that the effect of the application can be realized.
It should be noted that, when the carrier 3 and the cooking vat 1 are combined, the distance between the bottom of the carrier 3 and the first guide rib 21 is greater than 1mm and less than 2mm. As shown in fig. 9, the distance between the bottom of the carrier body 3 and the first deflector rib 21 is defined as H, so that 1mm < H < 2mm. On the one hand, if H is too small, the distance between the bottom of the carrier 3 and the first guide rib 21 is too small, and the resistance is too large when the air flow passes between the bottom of the carrier 3 and the first guide rib 21, so that the air flow cannot flow horizontally, but flows to the carrier 3 in the vertical direction directly, and cannot be converged towards the center; on the other hand, if H is too large, the distance between the bottom of the carrier 3 and the first guide rib 21 is too large, so that the horizontal circulation of the air flow cannot be changed, and the effect of converging toward the center is also avoided.
After the above improvement of arranging the first guide rib 21 in the cooking barrel 1 is adopted, the improved structure shown in fig. 10 is subjected to multiple experiments, wherein 5 temperature measuring points are uniformly arranged at the test position in the experimental process, the specific measuring point distribution schematic diagram is shown in fig. 10, the final temperature test result is shown in the following table 1, and the experimental result shows that compared with the original structure without the first guide rib 21, the improved structure has greatly improved temperature uniformity.
Table 1 cooking vat 1 improved structure temperature test results table
Experimental conditions: controlling the temperature to 200 DEG C
Referring to fig. 12, in order to enhance the heat exchange effect of the bottom of the cooking vat 1, in another embodiment, the present application is improved with respect to the side wall of the cooking vat 1 when cooking food materials using a single cooking vat 1. The side wall of the cooking barrel 1 is formed with a plurality of guide members 6, the guide members 6 are arranged to be a plurality of and extend along the vertical direction, and the plurality of guide members 6 are arranged at intervals along the circumference of the side wall of the cooking barrel 1. Therefore, a gap is formed between the food material and the cooking barrel 1, and the air flow entering the bottom of the cooking barrel 1 is increased, so that the effect of enhancing the heat exchange effect of the bottom of the cooking barrel 1 is achieved.
Specifically, in the embodiment shown in fig. 12, the number of the flow guides 6 is 5 along the circumference of the side wall of the cooking tub 1. Of course, in other embodiments of the present application, other numbers of flow guiding elements 6 may be provided according to actual use conditions, which are all within the scope of the present application. Theoretically, the more the flow guiding members 6 are, the better the airflow turbulence effect is, but conversely, the larger the airflow resistance loss is, so that the number of the flow guiding members 6 needs to be reasonably set in consideration of the two factors.
And, further, the windward side of the deflector 6 may be provided as a surface of various shapes, such as a vertical surface, an inclined surface, etc. There are many possible shapes for the flow guide 6, and in this embodiment, the projection of the flow guide 6 along the vertical direction is triangular. Of course, in other embodiments, the projection of the flow guiding element 6 along the vertical direction may be rectangular or other shapes, which can achieve the effect of counteracting the horizontal circumferential velocity of the airflow, and are all within the scope of the present application.
Referring to fig. 13-14, in order to further improve the uniformity of heating of the food material, the present application is improved for the carrier 3 itself as follows:
specifically, the carrier 3 includes a carrier 31, the carrier 31 is provided with a plurality of openings 311, and the size of the openings 311 in a unit area of the carrier 31 gradually changes in a direction from an edge of the carrier 31 to a center of the carrier 31.
Therefore, according to the application, through the gradual change of the size of the opening 311 in the unit area of the bearing part 31 of the carrier 3, the resistance of the airflow flowing through the carrier 3 and passing through the opening 311 is changed, and for the position with the larger opening 311, the smaller the airflow air inlet resistance coefficient is, and for the position with the smaller opening 311, the larger the airflow air inlet resistance coefficient is, so that the unevenly distributed airflow is more evenly distributed after being adjusted by the gradually changed opening 311 when flowing through the bearing part 31, and therefore, the food on the bearing part 31 is heated more evenly.
In this embodiment, since the airflow velocity flowing through the edge of the bearing portion 31 is high, the airflow velocity flowing through the center of the bearing portion 31 is low, so that the size of the opening 311 in the unit area of the bearing portion 31 is gradually increased in the direction from the edge of the bearing portion 31 to the center of the bearing portion 31, and the unit area is mainly used as a comparison basis of the opening sizes, and may be any area measurement unit. With the above arrangement, when the air flow with a high flow velocity flows through the edge of the bearing portion 31, the resistance is high due to the small opening 311, and the flow velocity of the air flow is reduced; when the air flow with small flow velocity flows through the center of the bearing part 31, the air flow is relatively reduced because the opening 311 is larger and the resistance is smaller; therefore, the uniformity of air flow distribution is improved, and the cooking effect of the food material is better.
Of course, in other embodiments of the present application, the gradual change of the opening 311 may be other ways, and may be selectively set according to the specific airflow condition. For example, in another embodiment, the size of the opening 311 per unit area of the carrier 31 gradually becomes smaller in the direction from the edge of the carrier 31 to the center of the carrier 31. The application scenario of this embodiment may be that food material is placed at the edge of the bearing portion 31 for cooking, and the center of the bearing portion 31 has no food material, at this time, the larger the opening 311 at the edge of the bearing portion 31 is, the better the food material cooking effect is, and the center of the bearing portion 31 has no food material and no high-speed air flow, so the opening 311 is smaller.
Alternatively, in still another embodiment, the size of the opening 311 in the unit area of the carrying portion 31 is gradually increased and then gradually decreased in the direction from the edge of the carrying portion 31 to the center of the carrying portion 31, or in still another embodiment, the size of the opening 311 in the unit area of the carrying portion 31 is gradually decreased and then gradually increased in the direction from the edge of the carrying portion 31 to the center of the carrying portion 31, which is within the scope of the present application.
Further, the plurality of openings 311 are circular holes, so that the circular holes are easier to manufacture, and the area of the circular holes is easier to control when the area of the openings 311 is controlled. Of course, in other embodiments of the present application, the plurality of holes 311 may be square holes, oval holes, star holes, etc., so long as the effect of passing the air flow to heat the food material in the carrying portion 31 is achieved.
There are some restrictions on the size of the aperture 311 in order to achieve a uniform distribution of the induced airflow. In one embodiment, the aperture of the opening 311 is greater than or equal to 1mm and less than or equal to 30mm. Specifically, in the present embodiment, the aperture of the opening 311 becomes gradually larger from 2.5mm to 10mm in the direction from the edge of the bearing portion 31 to the center of the bearing portion 31. Of course, in other embodiments of the present application, the aperture of the opening 311 may be set to other dimensions according to actual needs, so long as the effect of uniformly heating the air flow is achieved.
In addition, the surface of the carrying part 31 for carrying food materials is also provided with a plurality of ribs 312, and the ribs 312 are rotationally symmetrically arranged by taking the center of the carrying part 31 as an axis; the ribs 312 serve to guide the air flow to the center of the carrier 31. By gradually arranging the ribs 312 in combination with the openings 311 of the bearing portion 31, the carrier 3 of the present application achieves a better uniform air flow. And, the openings 311 between two adjacent ribs 312 are provided identically.
In the carrier 3 shown in fig. 14, a hole structure is also disposed at the center of the carrier 31, where the hole structure can allow air flow to pass through the center of the carrier 31 and then back to the fan, so as to form an air flow circulation. In addition, in the present embodiment, since the hole-shaped structure will not normally hold food, the size of the holes in the hole-shaped structure can be smaller than the opening 311 of the bearing portion 31 adjacent to the center without affecting the cooking effect of the food.
In the present embodiment, the carrier member 3 may be provided in various forms. In an embodiment shown in fig. 13, the carrier 3 further includes a surrounding wall 32 connected to the periphery of the carrying portion 31, and forming a storage cavity with the carrying portion 31; alternatively, in another embodiment, the carrier 3 includes a handle (not shown) disposed on the carrying portion 31.
After the improvement that the holes 311 of the bearing part 31 of the carrier 3 are gradually changed is adopted, the improved carrier 3 is applied to the air fryer 100 for multiple experiments, 5 temperature measuring points are uniformly arranged at the test position in the experimental process, and the distribution of the measuring points is the same as that of the embodiment shown in fig. 11; the final temperature test results are shown in table 2 below, and the experimental results show that the improved structure has substantially improved temperature uniformity compared with the original open-cell 311 uniform structure.
Table 2 table 3 improved structure temperature test results table
Experimental conditions: controlling the temperature to 200 DEG C
In the application example of the air fryer 100 for the combined use of the carrier 3 and the cooking vat 1, as shown in fig. 9 and 15, the carrier 3 is disposed in the cooking vat 1, and a circulation channel for air flow is formed between the carrier 3 and the cooking vat 1. Specifically, the space between the side wall of the carrier 3 and the side wall of the cooking vat 1 forms a longitudinal air flow channel; the space between the bottom wall 11 of the carrier body 3 and the bottom wall 11 of the cooking vat 1 forms a horizontal air flow channel. And the longitudinal air flow channel is communicated with the horizontal air flow channel to form the air flow circulation channel.
Specifically, the air fryer 100 further comprises a fan 4 and a heating element 5, the fan 4 is a centrifugal fan 4, during operation, the centrifugal fan 4 is axially air-inlet and laterally air-outlet, air flow below is sucked in along the axial direction by rotation of the fan 4, sucked air flow is pushed out from the periphery by blades of the fan 4, high-speed air flow pushed out takes away heat when passing through the heating element 5, the air flow flows into a horizontal air flow channel through a longitudinal air flow channel, then flows into the fan 4 again along the axial direction from bottom to top through an overload object 3 in the horizontal air flow channel, thus air flow circulation is formed, heating of food materials is completed, further the bottom of the food materials is cooked, and the uniformity of cooking on the upper surface and the lower surface of the food materials is improved.
Referring to fig. 15 to 18, in order to enhance the uniformity of cooking in the center of the food material, the air fryer 100 of the present application further comprises a deflector 6 formed on the sidewall of at least one of the carrier 3 and the cooking vat 1, the deflector 6 being positioned in the air flow channel to direct the air flow toward the bottom center of the carrier 3.
Therefore, when the air flows in the air flow channel, the rotation speed of the air flow in the horizontal direction is counteracted due to the blocking effect of the air flow guide piece 6, the air flow is changed into vertical downward flow to the bottom of the carrier 3, and the original horizontal circulation is changed into flow towards the center of the bottom of the carrier 3, so that the temperature uniformity of the bottom of the carrier 3 is improved, and the food is cooked more uniformly. In addition, the application has simple structure, convenient production and smaller occupied space.
In one embodiment, the baffle 6 is formed on a sidewall of the carrier body 3. Alternatively, in another embodiment, the flow guide 6 is formed on a side wall of the cooking tub 1. Specifically, the deflector 6 is formed to protrude from the side wall of one of the carrier 3 and the cooking tub 1 toward the other.
In order to achieve the above effect, the protruding height of the guide member 6 is set according to the distance between the side wall of the carrier 3 and the side wall of the cooking barrel 1, and in this embodiment, the protruding height of the guide member 6 is greater than 2/3 of the distance between the side wall of the carrier 3 and the side wall of the cooking barrel 1. As shown in fig. 17, the protruding height of the deflector 6 is H in the drawing. If the protruding height is too small, the effect of counteracting the rotating speed of the air flow in the horizontal direction cannot be achieved, and the effect of improving the temperature uniformity cannot be achieved. It should be noted that, the height of the guide rib may be set to be the highest and fit with the other side wall, so that only the assembly tolerance is reserved, and the object of the present application can be achieved.
Further, the windward side of the deflector 6 may be provided as a surface of various shapes, such as a vertical surface, an inclined surface, or the like. In this embodiment, the windward side of the guiding member 6 extends from the side wall of one of the carrier 3 and the cooking barrel 1 to the other in an inclined direction which is the same as the rotation direction of the air flow, and the guiding effect is better.
Specifically, in the present embodiment, the flow guide 6 is provided on the sidewall of the cooking tub 1 in a bar-like structure extending in the vertical direction. There are many possible shapes for the flow guide 6, and in this embodiment, the projection of the flow guide 6 along the vertical direction is triangular.
Of course, in other embodiments, the projection of the flow guiding element 6 along the vertical direction may be rectangular or other shapes, which can achieve the effect of counteracting the horizontal circumferential velocity of the airflow, and are all within the scope of the present application.
Further, the plurality of flow guiding members 6 are arranged, and the plurality of flow guiding members 6 are uniformly arranged at intervals along the circumference of the side wall of the carrier 3 or the cooking barrel 1, so that the air flow distribution is more uniform. Of course, in other embodiments of the present application, the plurality of flow guiding elements 6 may be disposed at non-uniform intervals, which is also within the scope of the present application.
After the improvement of the guide member 6 is introduced when the cooking barrel 1 and the carrier 3 are combined for use, compared with the original structure without the guide member 6, the bottom airflow flow comparison schematic diagram of the two is shown as fig. 18, the improved structure is subjected to multiple experiments, 5 temperature measuring points are uniformly arranged at the test positions in the experimental process, the distribution of the measuring points is the same as that of fig. 11 in the embodiment, the temperature test results are shown in the following table 3, and the experimental results show that the temperature uniformity of the improved structure is greatly improved compared with the original structure without the guide member 6.
Table 3 temperature test result table of guide 6 improved structure
Experimental conditions: controlling the temperature to 200 DEG C
It should be noted that, the arrangement of the first guide rib 21 and the second guide rib 23 on the bottom wall 11 of the cooking barrel 1, the arrangement of the opening 311 on the carrier 3, and the arrangement of the guide 6 can be combined to achieve the best turbulence effect, and can be independently separated to improve the temperature uniformity, which are all within the protection scope of the present application.
In summary, according to the present application, the first guide rib 21 and/or the second guide rib 23 are/is provided on the bottom wall 11 of the cooking barrel 1, the openings 311 of the bearing portion 31 of the carrier 3 and the arrangement of the guide member 6 are changed, so that the flow path of the air flow is changed, and the air flow is introduced into the center of the cooking barrel 1 or the carrier 3, so as to improve the uniformity of cooking food.
It should be understood that although the present disclosure describes embodiments in terms of examples, not every embodiment is provided with a single embodiment, and that this description is for clarity only, and that the skilled artisan should recognize that the embodiments may be combined appropriately to form other embodiments that will be understood by those skilled in the art.
The above list of detailed descriptions is only specific to practical embodiments of the present application, and is not intended to limit the scope of the present application, and all equivalent embodiments or modifications that do not depart from the spirit of the present application should be included in the scope of the present application.
Claims (11)
1. A cooking vat, characterized in that it comprises a bottom wall, and is formed with a cooking cavity; the bottom wall is provided with a flow guiding structure which is used for guiding air flow in the cooking cavity so as to form a first air pressure area and a second air pressure area, and the air pressure of the first air pressure area is higher than that of the second air pressure area, so that the air flow flows from the first air pressure area to the second air pressure area;
the flow guiding structure comprises a plurality of first flow guiding ribs, wherein the first flow guiding ribs are provided with windward sides and leeward sides which are oppositely arranged, a first flow guiding area is formed between the windward side of each first flow guiding rib and the leeward side of the adjacent first flow guiding rib, and the first flow guiding area forms a first air pressure area close to the windward side and a second air pressure area close to the leeward side;
the plurality of first guide ribs are arranged at intervals along the circumferential direction, the first guide ribs comprise a first end and a second end which are oppositely arranged in the length extending direction of the first guide ribs, the first end is arranged at intervals with the center of the bottom wall, and the second end is arranged at intervals with the edge of the bottom wall;
the flow guiding structure further comprises a plurality of second flow guiding ribs, wherein the second flow guiding ribs are positioned between the center of the bottom wall and the first flow guiding ribs, and a second flow guiding area is formed around the center of the bottom wall;
when the air flows through the first diversion area, the air pressure of the second diversion area is smaller than that of the second air pressure area, and the air flows to the second diversion area from the interval of the first diversion ribs;
the distance between the second end and the bottom wall edge of the cooking vat is greater than 1/15 of the bottom wall radius and less than 2/15 of the bottom wall radius;
the distance between the first end and the center of the bottom wall of the cooking vat is greater than 1/10 of the bottom wall radius and less than 3/20 of the bottom wall radius.
2. The cooking vat of claim 1, wherein the flow directing structure is configured to direct an air flow at the bottom wall surface to create the first air pressure zone and the second air pressure zone.
3. The cooking vat of claim 1, wherein a plurality of said first ribs are each radially disposed from a center of said bottom wall to an edge of said bottom wall.
4. The cooking vat of claim 1, wherein each of the first deflector bars extends in a circumferential direction toward a windward side of an adjacent first deflector bar.
5. The cooking vat of claim 4, wherein the first deflector rib is linear or arcuate.
6. The cooking vat of claim 1, wherein the second end has a width that is greater than or equal to the width of the first end.
7. The cooking vat of claim 1, wherein a windward side of each of the first deflector bars is disposed obliquely toward a leeward side of an adjacent first deflector bar in a top-to-bottom direction.
8. The cooking vat of claim 7, wherein the angle between the windward side and the bottom wall of the cooking vat is greater than 90 degrees and less than 145 degrees.
9. An air fryer comprising a carrier member and the cooking vat of any one of claims 1 to 8, said carrier member being disposed in said cooking vat and spaced from a bottom wall of said cooking vat.
10. The air fryer of claim 9, wherein a distance between a bottom of said carrier piece and said first deflector rib is greater than 1mm and less than 2mm.
11. The air fryer of claim 9, further comprising a centrifugal fan for generating a rotating air flow into said cooking cavity.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011440745.1A CN114587159B (en) | 2020-12-07 | 2020-12-07 | Cooking barrel and air fryer |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011440745.1A CN114587159B (en) | 2020-12-07 | 2020-12-07 | Cooking barrel and air fryer |
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| CN114587159B true CN114587159B (en) | 2023-11-03 |
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| CN114587159A (en) | 2022-06-07 |
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