CN114847767B - Air fryer with three-dimensional hot air circulation - Google Patents

Abstract

The application provides a three-dimensional heated air circulation's air fryer, including the pot body with set up in the hot-blast subassembly of pot body top, hot-blast subassembly includes heating pipe and fan, the internal overware that is provided with of pot, the overware includes overware body and the minor face that upwards extends formation from the overware body edge, the minor face forms first wind channel with the lateral wall of the pot body, the diapire of the overware body and the pot body forms the second wind channel, first wind channel with second wind channel intercommunication, overware body have the return air inlet that link up, the bottom of overware is connected with the water conservancy diversion muscle, the end of water conservancy diversion muscle extends to and forms the deep bead in the first wind channel, the deep bead slope sets up. The utility model provides an each surface of air is fried a pot and is eaten material can be by the abundant heating, realizes the 360 degrees solid heating of eating the material, and the material is eaten to the culinary art in-process need not overturn, realizes "exempting from to turn over" effect, has improved user experience.

Description

Three-dimensional heated air circulation's air is fried pot

Technical Field

The application relates to the field of household appliances, in particular to an air fryer.

Background

An air fryer is a cooking device for baking food by using hot air, and is favored by consumers in recent years. Air fryers typically include a body and a hot air assembly disposed above the body that generates hot air to bake food within the body.

The existing air fryer adopts a top air inlet structure, a baking tray is arranged in a fryer body, hot air generated by a hot air assembly is directly blown to the upper surface of food materials, the hot air of the air fryer does not circulate in the fryer body, and the two sides of the food materials are heated unevenly. Philips patent CN200780029489.3 discloses a closed circulation air duct structure, hot air can blow to the lower surface of the food material from the air duct between the frying basket and the pot body, but the upper surface of the food material is not directly blown by the hot air, and the problem of uneven heating still exists. My patent CN202120635445.2 discloses an open air duct structure, hot-blast can blow to the lower surface of eating the material from the clearance of overware and pot body, however the hot-blast guide that lacks before getting into the wind channel that hot-blast subassembly produced, the wind speed is slower, and for the circulation wind, be difficult to form the hot-blast that rises after getting into pot body bottom, more hot-blastly blow to the upper surface of eating the material, still can not realize eating the purpose of material both sides even heating, consequently need urgently to provide an open air duct structure that heats evenly.

The applicant is used as a research and development unit of a Chinese space kitchen, invents a hot air heating device for heating food in a space capsule environment, and the hot air heating device is provided with an open type circulating air duct structure, wherein the circulating air duct can be used for carrying out 360-degree three-dimensional heating on food materials, so that a spaceman can eat delicious food in the space capsule environment. In recent years, the applicant is focused on the problem that how to improve the uniformity of hot air heating in a space capsule environment and focus on civilian landing of related technologies, and how to three-dimensionally heat food materials is a civil air fryer which needs to be solved urgently.

Disclosure of Invention

In order to solve the unable 360 solid heating of current air frying pan, the technical problem that the culinary art process needs the turn-over, this application provides an air frying pan, carries out the rectification to the air current through setting up the water conservancy diversion muscle, has promoted the air inlet efficiency of overware bottom, and the upper and lower two sides of eating the material can the thermally equivalent, cooks the in-process and need not the user and carry out the turn-over operation.

In order to realize above-mentioned purpose, this application provides a three-dimensional heated air circulation's air fryer, including the pot body with set up in the hot air component of pot body top, the internal overware that is provided with of pot, the overware includes overware body and the minor face that upwards extends formation from overware body edge, the minor face with the lateral wall of the pot body forms first wind channel, overware body with the diapire of the pot body forms the second wind channel, first wind channel with second wind channel intercommunication, overware body has the return air inlet that link up, the bottom of overware is connected with the water conservancy diversion muscle, the end of water conservancy diversion muscle extends to form the deep bead in the first wind channel, the slope of deep bead sets up, and when the minor face of hot-blast overware flowed through to, partly hot-blast is blown to the upper surface of overware, and another part hot-blast gets into first wind channel, is broken in first wind channel in the first wind channel and after the circulation gets into the second wind channel with higher speed, blows to the lower surface of overware under the guide of the inherent water conservancy diversion muscle in second wind channel. The utility model provides an air fryer adopts purpose-made overware, and utilize the overware to form open circulation wind channel in the internal formation of pot, it is concrete, hot-blast meeting that hot-blast subassembly produced flows along the lateral wall rotation of the pot body under the effect of "attaching the wall effect", when the minor face of overware of flowing through, partly hot-blast blows to the top of overware, heat the upper surface of eating the material, partly hot-blast because "attaching the wall effect" flows along the overware inner wall and heats the side of eating the material, another part gets into in the hot-blast circulation that first wind channel is broken along the water conservancy diversion muscle inflow second wind channel by the water conservancy diversion muscle in, form the updraft under the guide of the inherent water conservancy diversion muscle in the second wind channel, heat the lower surface of eating the material, each surface of eating the material can be fully heated, realize 360 degrees three-dimensional heating of eating the material, the material need not overturn in the culinary art process, realize "exempt from to turn over" effect. Moreover, the upward flowing hot air can intersect with the hot air blown to the upper surface and the side surface of the food material in the rising process, so that the air speed is reduced, the heat exchange time is prolonged, the food material can be fully heated, the cooking effect is good, and the taste is good. Moreover, the deep bead slope sets up, and the deep bead of slope has bigger area of keeping out the wind, and the deep bead unit area keeps off the amount of wind few, and the change flow direction that can be steady when hot-blast and deep bead contact can not take place the vortex, and the efficiency of keeping out the wind is higher, has improved the air inlet efficiency in first wind channel.

Preferably, the wind shielding area of the wind shield plate is gradually increased from top to bottom. The area of the wind shield is gradually increased from top to bottom, the hot air entering the first air channel is gradually reduced in the flowing process due to the blocking effect of the wind shield, and compared with the situation that the circulation is suddenly interrupted, the circulation is gradually interrupted, so that the occurrence of turbulence can be reduced, and the air inlet efficiency is improved.

Preferably, the wind deflector has a full wind deflecting section. The wind shield is provided with a complete wind shielding section, namely at least part of the wind shield positioned in the first air channel can be simultaneously contacted with the baking tray and the inner wall of the pan body to completely block airflow circulation, so that no airflow circulation exists in the second air channel, ascending airflow is easily formed, and the air inlet efficiency is improved.

Preferably, the height of the complete wind shielding section is H3, the H3 is more than or equal to 5mm, and the height of the complete wind shielding section is reasonably set, so that enough hot wind can enter the first air channel and the circulation of the hot wind can be effectively blocked. When H3 is less than 0.5mm, the full wind shielding section is too small, the rotation of hot wind cannot be completely blocked by the wind shielding plate, the rotating hot wind exists in the second air duct, rising hot wind is difficult to form, the lower surface of the food material is difficult to uniformly heat, and the cooking effect is poor.

Preferably, the width of the first air channel is L, the radius of the pot body is R, L/R is more than or equal to 0.05 and less than or equal to 0.2, the distance between the baking tray and the side wall of the pot body is reasonably set, and the requirements of air intake and cooking capacity can be met. When the L/R is less than 0.05, the width of the first air channel is too narrow, the flow of hot air entering the first air channel is small, and the lower surface of the food material is easy to be unroasted; when the L/R is larger than 0.2, the bearing area of the baking tray is too small, and more food materials cannot be cooked.

Preferably, the height of the second air channel is H2, H2 is more than or equal to 5mm and less than or equal to 25mm, and the height of the second air channel is reasonably set, so that enough hot air can enter the second air channel. When H2 is less than 5mm, the second air channel is too narrow, the air inlet resistance is large, the air inlet amount is small, and the hot efficiency of food materials is low; when the H2 is larger than 25mm, the air inlet quantity of the second air duct is too large, the hot air is easy to generate turbulence in the second air duct, the rising hot air is difficult to form, and the heating effect of food materials is influenced.

Preferably, the aperture ratio of the return air inlet is 40% or more. When the aperture ratio of the air return hole is less than 40%, the resistance of the hot air flowing upwards at the bottom of the pot body is large, the lower surface of the food material cannot be sufficiently heated, and the cooking effect is influenced.

Preferably, the water conservancy diversion muscle extends along the radial direction of the pot body, and the hot-blast periphery that gets into the second wind channel under the effect of water conservancy diversion muscle is to the middle part from the overware and assemble formation updraft, heats the bottom of eating the material, and the air inlet is efficient, is difficult for taking place the vortex.

Preferably, the top end of the short side extends outwards to form a flange, and the flange is provided with a vent hole. The flanging can prevent the food materials from falling between the short edge and the side wall of the pot body to block the first air channel; on the other hand, hot air enters the first air duct through the vent holes in the turned-over edges, the vent holes can weaken the circulation of the hot air to a certain extent, circulating air entering the first air duct is reduced, and air inlet efficiency is improved.

Preferably, the vent hole is inclined in the same direction as the rotation direction of the hot wind. Through setting the ventilation hole to slope along hot-blast direction of rotation, under the ventilation hole to hot-blast hindrance effect, can guarantee that sufficient hot-blast from the ventilation hole gets into first wind channel, make the upper and lower surface of eating the material can be by the even heating, eat the effectual heating of material.

The invention has the beneficial effects that: the utility model provides a special overware is fried in air of this application adoption, and the water conservancy diversion muscle on the overware extends to the lateral wall of overware from the bottom of overware, rectifies the hot-blast rectification of overware side direction and bottom to promote the intake of overware bottom, made food can be by the even heating. Specifically, hot air generated by the hot air assembly can flow along the side wall of the pot body in a rotating mode under the action of the wall attaching effect, when the hot air flows through the short edge of the baking tray, part of the hot air blows to the upper portion of the baking tray and heats the upper surface of the food material, part of the hot air heats the side face of the food material due to the wall attaching effect, the other part of the hot air entering the first air channel is broken by the flow guiding ribs and flows into the second air channel along the flow guiding ribs, ascending air flow is formed under the guiding of the flow guiding ribs in the second air channel, the lower surface of the food material is heated, all the surfaces of the food material can be sufficiently heated, 360-degree three-dimensional heating of the food material is achieved, the food material does not need to be turned over in the cooking process, and the turning-free effect is achieved. Moreover, the upward flowing hot air can intersect with the hot air blown to the upper surface and the side surface of the food material in the rising process, so that the air speed is reduced, the heat exchange time is prolonged, the food material can be fully heated, the cooking effect is good, and the taste is good. Moreover, the deep bead slope sets up, and the deep bead of slope has bigger area of keeping out the wind, and the deep bead unit area keeps off the amount of wind few, and the vortex can not take place for the change flow direction that can be steady when hot-blast and deep bead contact, and the efficiency of keeping out the wind is higher, has improved the air inlet efficiency in first wind channel.

Drawings

FIG. 1 is a schematic view of an air fryer in accordance with an embodiment of the present invention.

FIG. 2 is a schematic diagram of an air fryer in accordance with an embodiment of the present invention.

FIG. 3 is a schematic top view of an air fryer in accordance with an embodiment of the present invention.

FIG. 4 is a schematic structural diagram of a bakeware according to an embodiment of the present application.

FIG. 5 is a schematic structural diagram of a second baking tray according to an embodiment of the present application.

The names of the components marked in the figures are as follows: 1. a pan body; 2. a hot air assembly; 21. a fan; 22. heating a tube; 3. baking trays; 31. a short side; 32. a baking tray body; 321. an air return opening; 33. flanging; 331. a vent hole; 34. a flow guiding rib; 341. a wind deflector; 4. a first air duct; 5. And a second air duct.

Detailed Description

In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited by the specific embodiments disclosed below.

In addition, in the description of the present application, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", and the like indicate orientations or positional relationships based on those shown in the drawings, merely for convenience of description and simplicity of description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention. And the positional relationship such as "upstream" and "downstream" is based on the positional relationship when the fluid normally flows.

Furthermore, the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or to implicitly indicate a number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present application, "a plurality" means two or more unless specifically limited otherwise.

In this application, unless expressly stated or limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can include, for example, fixed connections, removable connections, or integral parts; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through intervening media. In the description herein, reference to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The first embodiment.

As shown in fig. 1-4, the present embodiment provides a three-dimensional heated air circulation air fryer, including a pot body 1 and a heated air assembly 2, the heated air assembly 2 is disposed above the pot body 1, a baking tray 3 for accommodating food is disposed in the pot body 1, the baking tray 3 includes a baking tray body 32 and a short edge 31 formed by extending upward from an edge of the baking tray body 32, the short edge 31 and a side wall of the pot body 1 form a first air duct 4, the baking tray body 32 and a bottom wall of the pot body 1 form a second air duct 5, the first air duct 4 and the second air duct 5 are communicated, the baking tray body 32 has a through air return opening 321, a flow guiding rib 34 is connected to a bottom of the baking tray 3, a tail end of the flow guiding rib 34 extends upward to form a wind blocking plate 341 in the first air duct 4, the wind blocking plate 341 is disposed obliquely, when heated air flows through the short edge 31 of the baking tray 3, a part of the heated air blows toward an upper surface of the baking tray 3, another part of the heated air enters the first air duct 4, and after the circulation is interrupted by the wind blocking plate 341 in the first air duct 4, the second air duct 5 blows toward a lower surface of the baking tray 3.

The utility model provides a special overware is fried in air and is adopted, utilizes overware 3 to form open circulation wind channel in the pot body 1, and the water conservancy diversion muscle 34 on the overware 3 extends to the lateral wall of overware 3 from the bottom of overware 3, rectifies the hot-blast rectification of 3 sides of overware and bottom to the intake of 3 bottoms of overware promoted, messenger's food can be by the even heating. Specifically, hot air generated by the hot air component 2 flows along the side wall of the pot body 1 in a rotating manner under the action of the wall attaching effect, when the hot air flows through the short side 31 of the baking tray 3, a part of the hot air blows to the upper side of the baking tray to heat the upper surface of the food material, a part of the hot air heats the side surface of the food material due to the wall attaching effect and flows along the inner wall of the baking tray, the other part of the hot air entering the first air duct 4 is interrupted by the flow guiding ribs 34 and flows into the second air duct 5 along the flow guiding ribs 34, an ascending air flow is formed in the second air duct 5 under the guiding of the flow guiding ribs 34 to heat the lower surface of the food material, all surfaces of the food material can be sufficiently heated, 360-degree three-dimensional heating of the food material is achieved, the food material does not need to be turned over in the cooking process, and the turning-over-free effect is achieved. Moreover, the in-process that rises of the hot-blast of upflow can take place to intersect with the hot-blast of blowing to eating material upper surface and side, has reduced the wind speed, has prolonged the time of heat exchange, and the edible material can be fully heated, cooks effectually, and the taste is good. Moreover, deep bead 341 slope sets up, and the deep bead 341 of slope has bigger wind-blocking area, and the deep bead 341 is less in unit area fender amount of wind, and the vortex can not take place for the change flow direction that can be steady when hot-blast and deep bead 341 contact, and wind-blocking efficiency is higher, has improved the air inlet efficiency in first wind channel 4.

In this embodiment, the hot air assembly 2 includes a heating pipe 22 and a fan 21 disposed below the heating pipe 22, and the air generated by the rotation of the fan 21 is heated by the heating pipe 22 and then blown to the pot body 1 to bake the food material of the pot body 1. Specifically, the fan 21 is a centrifugal fan 21, the heating pipe 22 is arranged below the fan 21, the centrifugal fan 21 has the characteristic of supplying air in the axial direction and blowing air in the circumferential direction, when the fan 21 rotates, hot air in the circumferential direction is generated, the hot air can flow along the side wall of the pot body 1 due to the wall attachment effect, and then flows radially inwards along the bottom wall of the pot body 1 and is sucked into the fan 21 again, so that hot air circulation is formed. Furthermore, a wind guide cover is arranged above the pot body 1 and can guide hot wind thrown out by the fan 21, so that the hot wind can flow downwards along the side wall of the pot body 1, and the hot wind turbulence in the pot body 1 is reduced. It is noted that in some other embodiments, the hot air assembly 2 may have other structures, such as a self-heating fan 21 to omit the heating pipe 22.

In this embodiment, be provided with the overware 3 that holds food in the pot body 1, overware 3 includes overware body 32 and the minor face 31 that upwards extends the formation from overware body 32, overware body 32 has the return air inlet 321 that link up, is provided with water conservancy diversion muscle 34 on the outer wall of overware, overware 3 supports in the bottom of the pot body 1 through water conservancy diversion muscle 34, form first wind channel 4 between the lateral wall of minor face 31 and the pot body 1, form second wind channel 5 between overware body 32 and the 1 diapire of the pot body, first wind channel 4 and second wind channel 5 intercommunication. The short edge 31 of the baking tray 3 can separate hot air, so that part of the hot air is blown to the upper surface of the food material, part of the food material is blown to the lower surface of the food, the upper surface and the lower surface of the food can be blown with the hot air, and the cooking effect is good; moreover, the existence of the short edge 31 can block the food, prevent the food from blocking the air channel and improve the reliability of the cooking process. The bottom of overware 3 is connected with water conservancy diversion muscle 34, and water conservancy diversion muscle 34 can set up with overware integrated into one piece, and water conservancy diversion muscle 34 also can be connected in the bottom of overware through other modes such as welding, riveting, and water conservancy diversion muscle 34 not only can act as the overware support, can also carry out the rectification to the air current in first wind channel 4 and the second wind channel 5.

In this embodiment, the baking tray 3 is formed by punching a cold plate, and the opening ratio of the air return opening 321 is greater than or equal to 40%. If the opening ratio of the air return opening 321 is less than 40%, the resistance of the hot air flowing upwards is large, and the lower surface of the food material cannot be sufficiently heated, which affects the cooking effect.

In this embodiment, the diversion rib 34 extends along the radial direction of the pot body 1, the tail end of the diversion rib 34 extends into the first air duct 4 to form the air blocking plate 341, the air blocking plate 341 interrupts the circulating air in the first air duct 4, hot air enters the second air duct 5 along the air blocking plate 341, the hot air entering the second air duct 5 is converged from the outer periphery of the baking tray to the middle under the effect of the diversion rib 34 to form an ascending air flow, the bottom of the food material is heated, the air inlet efficiency is high, and turbulent flow is not easy to occur.

In this embodiment, the area of the wind shield 341 is gradually increased from top to bottom, and the hot air entering the first air duct 4 is blocked by the wind shield 341 during the flowing process, so that the circulating wind in the rotational flow is gradually reduced.

In this embodiment, in order to reduce the hot-blast vortex, with the slope setting of deep bead 341, the hot-blast direction of slope deep bead 341 can slowly change, prevents to take place the vortex, improves air inlet efficiency. It is understood that the wind screen 341 may be mounted on the inner wall of the pan body 1, on the short side 31, or as a separate piece movably mounted in the second air duct 5.

In this embodiment, the wind blocking plate 341 has a complete wind blocking section, that is, at least a part of the wind blocking plate 341 in the first air channel 4 can contact with the inner wall of the baking tray and the inner wall of the pan body at the same time, so as to completely block the air circulation, so that no air circulation exists in the second air channel 5, thereby easily forming an ascending air flow and improving the air intake efficiency.

In the embodiment, the height of the complete wind shielding section is H3, the H3 is more than or equal to 5mm, and the height of the complete wind shielding section is reasonably set, so that enough hot wind can enter the first air duct 4 and the circulation of the hot wind can be effectively blocked. When H3 is less than 0.5mm, the completely wind blocking section is too small, the rotation of hot wind cannot be completely blocked by the wind blocking plate 341, the rotating hot wind exists in the second air duct 5, rising hot wind is difficult to form, the lower surface of the food material is difficult to be uniformly heated, and the cooking effect is poor.

In order to obtain better cooking effect, the relationship between the width L of the first air duct 4 and the radius R of the pan body 1 needs to be adjusted. Taking the potato chips as an example, table 1 shows the medium color ratio of the potato chips corresponding to different L/R values, and it can be seen from the table that when the L/R is more than or equal to 0.05, the medium color ratio of the potato chips is more than 50%, and the cooking effect is good. In order to give consideration to both the cooking effect and the use experience, the value of L/R is preferably 0.05 to 0.2, because when the value of L/R is less than 0.05, the width of the first air duct 4 is too narrow, the flow of hot air entering the first air duct 4 is small, the lower surface of the food material is easily not well baked, and the cooking effect is poor; when the L/R is larger than 0.2, the bearing area of the baking tray is too small, and more food materials cannot be cooked.

Table one: the chips corresponding to different L/R have moderate color ratio.

L/R	0	0.02	0.04	0.05	0.08	0.10	0.14
								Moderate color fraction	27%	30%	33%	51%	55%	69%	77%
L/R	0.16	0.18	0.20	0.22	0.24	0.26	0.3
								Moderate color fraction	82%	83%	84%	85%	85%	85%	85%

In the embodiment, the distance between the top end of the short edge 31 and the bottom wall of the pot body 1 is H1, the height of the pot body 11 is H, and H1/H is more than or equal to 0.2 and less than or equal to 0.5. The placing height of the baking tray is reasonably set, and the heating balance of the upper surface and the lower surface of the food material can be guaranteed. When H1/H is less than 0.2, the air inlet amount of the first air duct 4 is small, and excessive hot air is blown to the upper surface of the food material, so that the upper surface of the food material is easily burnt; when H1/H is more than 0.5, the air intake of the first air duct 4 is large, and excessive hot air is blown to the lower surface of the food material, so that the lower surface of the food material is easily burnt.

In the embodiment, the height of the second air duct 5 is H2, H2 is greater than or equal to 5mm and less than or equal to 25mm, and the height of the second air duct 5 is reasonably set, so that enough hot air can enter the second air duct 5. When H2 is less than 5mm, the second air duct 5 is too narrow, the air inlet resistance is large, the air inlet amount is small, and the hot efficiency of food materials is low; when the H2 is larger than 25mm, the air inlet volume of the second air duct 5 and the second air duct 5 is too large, the hot air in the second air duct 5 is easy to generate turbulence, ascending air flow is difficult to form, and the heating effect of food materials is influenced.

It is understood that L/R can be 0.05, 0.1, 0.15, 0.2, etc., as long as 0.05. Ltoreq. L/R. Ltoreq.0.2 is satisfied.

It is understood that H1/H can be 0.2, 0.3, 0.45, 0.5, etc., as long as 0.2 ≦ H1/H ≦ 0.5 is satisfied.

It is understood that H2 can be 5mm, 10mm, 15mm, 25mm, etc., as long as 5mm ≦ H2 ≦ 25mm is satisfied.

It is understood that H3 may be 5mm, 8mm, 10mm, etc., as long as H3. Gtoreq.5 mm is satisfied.

Other structures and effects of the air fryer in this embodiment are consistent with those of the embodiment, and are not described again.

Example two.

In contrast to the first embodiment, the present embodiment provides an alternative air fryer structure.

As shown in fig. 5, a baking tray 3 is placed in a pot body 1 of the air fryer, the baking tray 3 includes a baking tray body 32 and a short edge 31 formed by extending upwards from the edge of the baking tray body 32, the short edge 31 and the side wall of the pot body 1 form a first air duct 4, the bottom wall of the baking tray body 32 and the pot body 1 form a second air duct 5, the first air duct 4 and the second air duct 5 are communicated, a through air return opening 321 is further arranged on the baking tray body 32, a flanging 33 is formed by extending outwards the edge of the short edge 31, and a through ventilation hole 331 is arranged on the flanging 33. The existence of turn-ups 33 can at least partially shelter from first wind channel 4, prevents that food from blockking up first wind channel 4, improves the air inlet reliability. Moreover, because the vent holes 331 are formed in the turned-over edge 33, hot air can enter the first air duct 4 through the vent holes 331, so that the blocking effect of the turned-over edge 33 on the hot air is reduced, moreover, the direction of the hot air entering the first air duct 4 can be changed through the vent holes 331, the hot air circulation of the first air duct 4 is weakened, the air inlet efficiency is improved, and the cooking effect of food is improved.

In this embodiment, the aperture ratio more than or equal to 50% of ventilation hole 331 on turn-ups 33, when the aperture ratio of ventilation hole 331 is less than 50%, turn-ups 33 is stronger to hot-blast hindrance effect, and the hot air flow that gets into in the first wind channel 4 is less, and the bottom of eating the material can't be by abundant culinary art, and the upper and lower surface culinary art of eating the material is inhomogeneous, influences the use and experiences.

In this embodiment, the vent hole 331 is provided obliquely, and the oblique direction of the vent hole 331 is the same as the rotation direction of the hot wind. Through setting up ventilation hole 331 to slope along hot-blast direction of rotation, ventilation hole 331 can guarantee under the effect of hot-blast hindrance, during enough hot-blast air gets into first wind channel 4 from ventilation hole 331, makes the upper and lower surface of eating the material can be heated by even, and the heating of eating the material is effectual.

Other structures and effects of the air fryer in this embodiment are all consistent with those in the embodiment, and are not described again.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, i.e. all equivalent variations and modifications made by the present invention are covered by the scope of the claims of the present invention, which is not limited by the examples herein.

Claims (10)

1. The utility model provides a three-dimensional heated air circulation's air fryer, includes the pot body and sets up in the hot air subassembly of pot body top, the internal overware that is provided with of pot, the overware includes overware body and the minor face that upwards extends formation from overware body edge, the minor face with the lateral wall of the pot body forms first wind channel, overware body with the diapire of the pot body forms the second wind channel, first wind channel with second wind channel intercommunication, the overware body has the return air inlet that link up, its characterized in that, the bottom of overware is connected with the water conservancy diversion muscle, the end of water conservancy diversion muscle extends to form the deep bead in the first wind channel, the slope of deep bead sets up, and when the minor face of overware flowed through to hot-blast, partly hot-blast blows to the upper surface of overware, and another part hot-blast gets into first wind channel, gets into the second wind channel with higher speed after the deep bead breaks the circulation in first wind channel, blows to the lower surface of overware under the guide of the inherent water conservancy diversion muscle in the second wind channel.

2. The air fryer of claim 1, wherein the wind shielding area of the wind shield is gradually increased from top to bottom.

3. The three-dimensional hot air circulation air fryer according to claim 2, wherein said wind deflector has a full wind deflector section.

4. The air fryer with three-dimensional hot air circulation according to claim 3, wherein the height of the full wind shielding section is H3, and H3 is more than or equal to 5mm.

5. The air fryer with three-dimensional hot air circulation according to claim 1, wherein the width of the first air channel is L, the radius of the pot body is R, and L/R is more than or equal to 0.05 and less than or equal to 0.2.

6. The air fryer with three-dimensional hot air circulation according to claim 1, wherein the height of the second air duct is H2, and H2 is more than or equal to 5mm and less than or equal to 25mm.

7. The air fryer of claim 1, wherein the opening ratio of said return air opening is greater than or equal to 40%.

8. The air fryer with three-dimensional hot air circulation according to claim 1, wherein the flow guiding ribs extend along the radial direction of the fryer body.

9. The air fryer with three-dimensional hot air circulation according to claim 1, wherein the top end of the short edge extends outwards to form a flange, and the flange is provided with a vent hole.

10. The air fryer with three-dimensional hot air circulation according to claim 9, wherein the vent holes are arranged obliquely, and the oblique direction of the vent holes is the same as the rotating direction of the hot air.

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