CN116725384A - Air fryer with three-dimensional hot air circulation - Google Patents

Abstract

The application provides an air fryer with three-dimensional hot air circulation, which comprises a pot body and a hot air assembly arranged above the pot body, wherein a baking tray is arranged in the pot body and comprises a baking tray body and a short side which is formed by extending upwards from the edge of the baking tray body, the short side and the side wall of the pot body form a first air channel, the baking tray body and the bottom wall of the pot body form a second air channel, the first air channel is communicated with the second air channel, the baking tray body is provided with a through air return opening, the first air channel comprises a circulating area and a turning area, the circulating area is positioned above the turning area, a wind shield is arranged in the turning area, and the wind shield can block the hot air in the turning area from rotating. According to the application, the surfaces of the food materials of the air fryer can be fully heated, 360-degree three-dimensional heating of the food materials is realized, the food materials do not need to be turned over in the cooking process, the effect of avoiding turning over is achieved, and the user experience is improved.

Description

Air fryer with three-dimensional hot air circulation

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 that uses hot air to bake food, and has been popular with consumers in recent years. An air fryer generally includes a pot body and a hot air assembly disposed above the pot body, the hot air assembly generating hot air for baking food in the pot body.

The earliest air fryer adopts a top air inlet structure, a baking tray is arranged in the pot body, hot air generated by the hot air component is directly blown to the upper surface of the food material, and the hot air of the type of air fryer is difficult to blow to the lower surface of the food material. In order to solve the defect of the top air inlet structure, the Philips patent CN200780029489.3 discloses an air fryer with bottom air inlet, a frying basket is arranged in the fryer body, hot air can be blown to the lower surface of food from a gap between the frying basket and the fryer body, but the upper surface of the food is not directly blown by hot air, and the problem that two sides are heated unevenly still exists.

The prior art CN202120635445.2 discloses an air fryer with bidirectional air intake, a short-side baking tray is arranged in the fryer body, an air intake channel is formed between the short side of the baking tray and the side wall of the fryer body, one part of hot air generated by the hot air component is blown to the upper surface of the food material due to the blocking of the short side, the other part of hot air is blown to the lower surface of the food material through the air intake channel, and the upper surface and the lower surface of the food material can be heated by the hot air. However, the hot air generated by the hot air assembly is not guided before entering the air inlet channel, the air speed is low when entering the air inlet channel, the air inlet path is long, rising hot air is difficult to form after entering the bottom of the pot body, more hot air blows to the upper surface of the food material, the upper surface of the food material is burnt, and the lower surface of the food material is not baked. In order to provide a better use experience for users, improvements to existing duct structures are necessary.

Disclosure of Invention

In order to solve the problem of low air inlet efficiency at the bottom of an air fryer adopting a short-side baking tray, the application provides the air fryer, which improves the air inlet efficiency at the bottom of the baking tray by blocking hot air circulation, so that the upper side and the lower side of food materials can be heated uniformly, and the cooking effect is improved.

The application provides an air fryer with three-dimensional hot air circulation, which comprises a pot body and a hot air component arranged above the pot body, wherein a baking tray is arranged in the pot body, the baking tray comprises a baking tray body and a short side which is formed by extending upwards from the edge of the baking tray body, the short side and the side wall of the pot body form a first air channel, the baking tray body and the bottom wall of the pot body form a second air channel, the first air channel is communicated with the second air channel, and the baking tray body is provided with a through return air inlet. When the air fryer works, hot air generated by the hot air component can flow rotationally along the side wall of the pot body under the action of a wall attaching effect, when the hot air flows through a short side, a part of hot air blows to the upper part of the baking tray to heat the upper surface of the food, a part of hot air flows along the inner wall of the baking tray to heat the side surface of the food due to the wall attaching effect, another part of hot air sequentially flows through the circulation area and the turning area after entering the first air channel, the hot air flowing rotationally in the turning area is blocked by the wind shield and cannot flow rotationally continuously, and can only flow downwards along the short side into the second air channel, and because the hot air flowing rotationally does not exist in the second air channel, the hot air is easy to rise and blow to the lower surface of the food, and can be fully heated, so that 360-degree three-dimensional heating of the food is realized, the food is not required to be turned over in the cooking process, the effect of avoiding turning is realized, and the user experience is improved. In addition, the upward flowing hot air can be intersected 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.

Preferably, the height of the turning area is H3, H3 is more than or equal to 5mm, and the height of the turning area is reasonably set, so that enough hot air can enter the first air duct and can be effectively blocked from rotating. When H3 is less than 0.5mm, the turning area is too small, the rotation of hot air cannot be completely blocked by the wind shield, the rotating hot air exists in the second air duct, ascending airflow is difficult to form, the lower surface of the food is difficult to uniformly heat, and the cooking effect is poor.

Preferably, the width of the first air duct is L, the radius of the pan body is R, L/R is more than or equal to 0.05 and less than or equal to 0.2, and the distance between the baking tray and the side wall of the pan body is reasonably set, so that the requirements of air inlet quantity and cooking capacity can be met. When 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 is easy to bake and is not cooked; when L/R is more than 0.2, the bearing area of the baking tray is too small to cook more food materials.

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 larger, the air inlet quantity is small, and the thermal efficiency of food materials is low; when H2 is more than 25mm, the air inlet of the second air channel is too large, turbulent flow is easy to occur in the second air channel, rising hot air is difficult to form, and the heating effect of food materials is affected.

Preferably, the wind deflector is disposed obliquely, and the direction of inclination of the wind deflector is the same as the direction of rotation of the hot air. The wind shield is arranged to incline along the rotating direction of hot air, the direction of the hot air can be slowly changed by the wind shield, turbulent flow is prevented from happening, and the air inlet efficiency is improved.

Preferably, a flow guiding piece is arranged in the second air duct, the flow guiding piece is provided with a flow guiding rib, and the flow guiding rib extends to the steering area to form the wind shield. The part that the water conservancy diversion piece stretched into the district of turning to acts as the effect of deep bead, in the hot-blast second wind channel that can get into along the water conservancy diversion muscle by water conservancy diversion muscle barrier in the first wind channel, form in the second wind channel and rise hot-blast, can effectively reduce hot-blast disturbance, promote air inlet efficiency.

Preferably, the wind deflector extends to the circulation zone, and the area of the wind deflector located in the circulation zone gradually increases from top to bottom. The wind deflector extends to the circulation area and the area is gradually increased from top to bottom, and along with the flow of hot air, the air quantity of the circulation air is gradually reduced due to the blocking effect of the wind deflector until the circulation air enters the steering area to be completely blocked, compared with the circulation air which is suddenly interrupted, the circulation air is gradually interrupted, the occurrence of turbulent flow can be reduced, and the air inlet efficiency is improved.

Preferably, the top end of the short side extends outwards to form a flanging, and the flanging is provided with a vent hole. The presence of the flanging can prevent food materials from falling between the short side and the side wall of the pot body and blocking the first air channel; on the other hand, hot air enters the first air channel through the vent holes on the flanging, and the vent holes can weaken hot air circulation to a certain extent, so that circulation air entering the first air channel is reduced, and air inlet efficiency is improved.

Preferably, the ventilation holes are inclined in the same direction as the rotation direction of the hot air. Through setting the ventilation hole to the inclination along the direction of rotation of hot-blast, the ventilation hole can guarantee enough hot-blast getting into in the first wind channel from the ventilation hole under the hindrance effect of hot-blast, makes the upper and lower surface of edible material can be heated by even, and the heating effect of edible material is good.

Preferably, the aperture ratio of the vent hole is 50% or more, and/or the aperture ratio of the return air hole is 40% or more. When the aperture ratio of ventilation hole is less than 50%, the turn-ups is stronger to the hindrance effect of hot-blast, and the hot-blast flow that gets into in the first wind channel is less, and the bottom of edible material can't be fully cooked, and the upper and lower surface culinary art of edible material is inhomogeneous, influences the use and experiences. When the aperture ratio of the return air hole is smaller than 40%, the resistance of upward flowing of hot air at the bottom of the pot body is large, the lower surface of the food cannot be sufficiently heated, and the cooking effect is affected.

The application has the beneficial effects that: when the air fryer works, hot air generated by the hot air component can flow rotationally along the side wall of the pot body under the action of a wall attaching effect, when the hot air flows through a short side, a part of hot air blows to the upper part of the baking tray to heat the upper surface of the food, a part of hot air flows along the inner wall of the baking tray to heat the side surface of the food due to the wall attaching effect, another part of hot air sequentially flows through the circulation area and the turning area after entering the first air channel, the hot air flowing rotationally in the turning area is blocked by the wind shield and cannot flow rotationally continuously, and can only flow downwards along the short side into the second air channel, and because the hot air flowing rotationally does not exist in the second air channel, the hot air is easy to rise and blow to the lower surface of the food, and can be fully heated, so that 360-degree three-dimensional heating of the food is realized, the food is not required to be turned over in the cooking process, the effect of avoiding turning is realized, and the user experience is improved. In addition, the upward flowing hot air can be intersected 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.

Drawings

FIG. 1 is a schematic illustration of the structure of an air fryer in accordance with an embodiment of the application.

FIG. 2 is a schematic top view of an air fryer in accordance with an embodiment of the application.

FIG. 3 is a schematic diagram of a second air fryer in accordance with an embodiment of the application.

Fig. 4 is a schematic view illustrating an installation state of a second bakeware and a deflector according to an embodiment of the present application.

Fig. 5 is a schematic structural diagram of a second flow guiding member according to an embodiment of the present application.

Fig. 6 is a schematic view of a baking tray according to a third embodiment of the present application.

Fig. 7 is a schematic structural diagram of a fourth flow guide according to an embodiment of the present application.

The names of the components marked in the figure are as follows: 1. a pot body; 2. a hot air assembly; 21. a fan; 22. heating pipes; 3. a baking tray; 31. short sides; 32. a baking tray body; 321. an air return port; 33. flanging; 331. a vent hole; 4. a wind deflector; 5. a first air duct; 51. a circulation zone; 52. a turning region; 6. a second air duct; 7. a flow guide; 71. a flow guiding rib; 711. a support leg; 72. and (5) fixing rings.

Detailed Description

In order to more clearly illustrate the general inventive concept, a detailed description is given below by way of example with reference to 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 to the specific embodiments disclosed below.

In addition, in the description of the present application, it should be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the drawings, are merely for convenience in describing the present application and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present application. The positional relationship of "upstream", "downstream" and the like 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 a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature. In the description of the present application, the meaning of "a plurality" is two or more, unless explicitly defined otherwise.

In the present application, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally formed; the device can be mechanically connected, electrically connected and communicated; can be directly connected or indirectly connected through an intermediate medium, and can be communicated with the inside of two elements or the interaction relationship of the two elements. 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.

In the present application, unless expressly stated or limited otherwise, a first feature "up" or "down" a second feature may be the first and second features in direct contact, or the first and second features in indirect contact via an intervening medium. In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," 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 present application. In this specification, schematic representations of the above terms are not necessarily directed 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.

Embodiment one.

As shown in fig. 1-2, the embodiment provides an air fryer with three-dimensional hot air circulation, which comprises a pan body 1 and a hot air component 2, wherein the hot air component 2 is arranged above the pan body 1, a baking tray 3 for containing food is arranged in the pan body 1, the baking tray 3 comprises a baking tray body 32 and a short side 31 formed by extending upwards from the edge of the baking tray body 32, the short side 31 and the side wall of the pan body 1 form a first air channel 5, the baking tray body 32 and the bottom wall of the pan body 1 form a second air channel 6, the first air channel 5 is communicated with the second air channel 6, the baking tray body 32 is provided with a through return air inlet 321, the first air channel 5 is sequentially divided into a circulation air blocking area 51 and a steering area 52 from top to bottom, a wind blocking plate 4 is arranged in the steering area 52, and the wind blocking plate 4 can completely block the rotation flow of hot air.

When the air fryer of this embodiment works, the centrifugal fan 21 rotates to generate the hot air rotating circumferentially, most of the hot air thrown out by the centrifugal fan 21 flows circumferentially along the side wall of the pot body 1 due to the effect of the wall attaching effect, the hot air flowing rotationally downwards is formed, when the hot air flows through the short side 31, a part of the hot air blows to the upper side of the baking tray 3 to heat the upper surface of the food, a part of the hot air flows along the inner wall of the baking tray 3 to heat the side surface of the food due to the wall attaching effect, the other part of the hot air sequentially flows through the circulation area 51 and the turning area 52 after entering the first air channel 5, the hot air flowing rotationally in the turning area 52 is blocked by the wind shield 4, the hot air cannot flow rotationally continuously and only flows downwards along the short side 31 into the second air channel 6, and as the hot air flowing rotationally does not exist in the second air channel 6, the hot air easily rises and blows to the lower surface of the food, the surfaces of the food can be fully heated, 360 degrees of the three-dimensional heating of the food is realized, the food is not required to be turned over during the cooking, the effect of avoiding turning of the food is realized, and the user experience is improved. In addition, the upward flowing hot air can be intersected 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.

In this embodiment, the hot air assembly 2 includes a heating pipe 22 and a fan 21 disposed below the heating pipe 22, and air generated by rotation of the fan 21 is heated by the heating pipe 22 and then blown to the pan body 1 to bake food materials of the pan body 1. Specifically, the fan 21 is a centrifugal fan 21, the heating pipe 22 is disposed below the fan 21, the centrifugal fan 21 has the characteristic of axially air-entering and circumferentially blowing, when the fan 21 rotates, circumferentially rotating hot air is generated, the hot air flows along the side wall of the pot body 1 due to the wall attaching effect, flows radially inwards along the bottom wall of the pot body 1, and is sucked into the fan 21 again upwards to form hot air circulation. Further, be provided with the wind scooper above the pot body 1, the wind scooper can guide the hot air that fan 21 throwed away, makes hot air can follow pot body 1 lateral wall downwardly flowing, reduces the hot air vortex in the pot body 1. It should be noted that in some other embodiments, the hot air assembly 2 may also have other structures, such as a self-heating fan 21 to omit the heating tube 22.

In this embodiment, be provided with the overware 3 that hold food in the pot body 1, overware 3 include overware body 32 and extend the minor face 31 that forms from overware body 32 upwards, and overware body 32 has the return air inlet 321 that link up, and overware 3 half-suspension is inside the pot body 1, forms first wind channel 5 between minor face 31 and the lateral wall of the pot body 1, forms second wind channel 6 between overware body 32 and the pot body 1 diapire, and first wind channel 5 and second wind channel 6 communicate. The short side 31 of the baking tray 3 can separate hot air, so that part of 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, and the upper surface and the lower surface of the food can be both blown to the hot air, so that the cooking effect is good; furthermore, the presence of the short side 31 can block food, prevent the food from blocking the air duct, and improve the reliability of the cooking process.

In this embodiment, the baking tray 3 adopts a cold plate stamping forming mode to realize perforation and forming, and the aperture ratio of the air return port 321 is greater than or equal to 40%. If the aperture ratio of the return air inlet 321 is less than 40%, the resistance of upward flow of hot air is large, and the lower surface of the food cannot be sufficiently heated, thereby affecting the cooking effect.

In the present embodiment, the first air duct 5 is divided into a circulation area 51 and a turn area 52 from top to bottom. In the circulation area 51, hot air can flow along the side wall of the pot body 1 in a rotating way, when hot air enters the steering area 52 from the circulation area 51, the wind shield 4 in the steering area 52 can completely block the rotation of the hot air, and the hot air can flow into the second air duct 6 only along the wind shield 4 after flowing into the steering area 52.

In this embodiment, in order to reduce the turbulence of the hot air, the wind guard 4 is inclined along the rotation direction of the hot air, and the inclined wind guard 4 can slowly change the direction of the hot air, so as to prevent the turbulence and improve the air inlet efficiency. It will be appreciated that the wind deflector 4 may be mounted on the inner wall of the pan 1, on the short side 31 or as a separate piece movably mounted in the second air duct 6.

In order to obtain a better cooking effect, it is necessary to adjust the relationship between the width L of the first air duct 5 and the radius R of the pan body 1. Taking chips as an example, table 1 shows the moderate color ratio of 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 moderate color ratio of chips is more than 50%, and the cooking effect is better. In order to achieve both cooking effect and use experience, the value of L/R is preferably between 0.05 and 0.2, because when the L/R is smaller than 0.05, the width of the first air duct 5 is too narrow, the flow of hot air entering the first air duct 5 is small, the lower surface of the food is easy to bake and not cooked, and the cooking effect is poor; when L/R is more than 0.2, the bearing area of the baking tray is too small to cook more food materials.

Table 1: the chips corresponding to different L/R have moderate color duty ratios.

L/R	0	0.02	0.04	0.05	0.08	0.10	0.14
								Moderate color duty cycle	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 duty cycle	82%	83%	84%	85%	85%	85%	85%

In the embodiment, the distance between the top end of the short side 31 and the bottom wall of the pot body 1 is H1, and the height of the pot body 1 is H, wherein 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 3 is reasonably set, and the heating balance of the upper surface and the lower surface of the food material can be ensured. When H1 is less than 0.2, the air inlet of the first air duct 5 is small, and excessive hot air is blown to the upper surface of the food, so that the upper surface of the food is easy to be burnt; when H1 is more than 0.5, the air inlet of the first air duct 5 is large, and excessive hot air blows to the lower surface of the food, so that the lower surface of the food is easy to be burnt.

In this embodiment, the height of the second air duct 6 is H2, where H2 is 5mm or less and 25mm or less, and the height of the second air duct 6 is reasonably set so that enough hot air can enter the second air duct 6. When H2 is less than 5mm, the second air duct 6 is too narrow, the air inlet resistance is larger, the air inlet quantity is small, and the heat efficiency of food materials is low; when H2 is more than 25mm, the second air duct 6 has overlarge air inlet quantity, turbulent flow is easy to occur in the second air duct 6 by hot air, ascending air flow is difficult to form, and the heating effect of food materials is influenced.

In this embodiment, the height of the turning area 52 is H3, where H3 is greater than or equal to 5mm, and the height of the turning area 52 is reasonably set, so that enough hot air can enter the first air duct 5 and the circulation of hot air can be effectively blocked. When H3 is less than 0.5mm, the turning area 52 is too small, the rotation of hot air cannot be completely blocked by the wind shield 4, the rotating hot air exists in the second air duct 6, rising hot air is difficult to form, the lower surface of the food material is difficult to be uniformly heated, and the cooking effect is poor.

It is understood that L/R may 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 may be 0.2, 0.3, 0.45, 0.5, etc., as long as 0.2.ltoreq.H2.ltoreq.0.5 is satisfied.

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

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

Embodiment two.

In contrast to the first embodiment, the present embodiment provides a specific air fryer configuration.

As shown in fig. 3-5, a flow guiding piece 7 is arranged between the baking tray body 32 and the bottom wall of the pan body 1, a flow guiding rib 71 is arranged on the flow guiding piece 7, and the flow guiding rib 71 extends into the steering zone 52 to form the wind deflector 4. The flow guide piece 7 can guide hot air in the second air duct 6 on one hand, so that the hot air in the second air duct 6 can orderly flow under the action of the flow guide piece 7, turbulent flow is reduced, and heat exchange efficiency is improved; on the other hand, the portion of the deflector rib 71 extending into the turning region 52 may serve as the wind deflector 4, and the wind deflector 4 may interrupt the rotation of the hot air in the turning region 52, so that the hot air flowing in the second air duct 6 without rotation is easy to form rising hot air. When the air fryer is in use, hot air entering the steering area 52 cannot flow rotationally under the action of the guide rib 71, flows along the surface of the guide rib 71 under the action of the wall attaching effect, flows into the second air duct 6 along the guide rib 71, flows upwards under the action of the guide rib 71 after being mixed with hot air flowing in other directions in the second air duct 6, and is blown to the lower surface of the food.

In the present embodiment, the deflector rib 71 extends into the turn-around area 52 and the circulation area 51 in this order, and the portion of the deflector rib 71 extending into the turn-around area 52 functions as the wind deflector 4, which can block the rotational flow of the hot air in the turn-around area 52. The part of the wind deflector 4 extending to the circulation area 51 (i.e. the part of the flow guiding rib 71 extending to the circulation area 51) gradually increases from top to bottom, and in the circulation area 51, along with the flow of hot air, the air volume of the circulation air gradually decreases due to the blocking effect of the wind deflector 4 until the circulation is completely blocked by entering the steering area 52, and compared with the case that the circulation is suddenly interrupted, the circulation air is gradually interrupted, so that the occurrence of turbulent flow can be reduced, and the air intake efficiency is improved.

In this embodiment, the guiding member 7 includes a plurality of guiding ribs 71, the plurality of guiding ribs 71 extend along the radial direction of the pot body 1 respectively, one ends of the plurality of guiding ribs 71 are fixedly connected together, the other ends extend upwards to form a supporting leg 711 for installing the baking tray 3, and the baking tray 3 can be embedded into an installation space formed by the supporting legs 711 of the plurality of turbulence ribs. The deflector 7 can act as a tray support, and the tray 3 is mounted on the deflector 7 to form a second air channel 6 between the tray body 32 and the bottom wall of the pan body 1.

In this embodiment, the water conservancy diversion piece 7 detachable connects on overware 3, and water conservancy diversion piece 7 sets up independently with the diapire of the pot body 1, and the user can take out overware 3 together with water conservancy diversion piece 7 from the pot body 1 in order to conveniently wash pot body 1 and overware. In other embodiments, the deflector 7 may be connected to the baking tray by means of a snap, screw, welding, etc. In some other embodiments, the flow guiding element 7 may also be fixedly connected to the bottom wall of the pan body 1, and the specific connection structure is not limited.

In the embodiment, the flow guide piece 7 is abutted against the corner of the pot body 1 and is simultaneously contacted with the bottom wall and the side wall of the pot body 1. When the air fryer works, hot air flowing along the bottom wall and the side wall of the pot body 1 forms rising hot air under the action of the guide ribs 71, so that the heat exchange efficiency is improved, and the cooking effect is improved. Moreover, the flow guide piece 7 is simultaneously abutted with the bottom wall and the side wall of the pot body 1, and the bottom wall and the side wall of the pot body 1 can limit the flow guide piece 7, so that the baking tray 3 is limited, and the baking tray 3 is guaranteed to be mounted at a proper position.

Other structures and effects of the air fryer of the present embodiment are the same as those of the embodiment, and will not be described again.

Embodiment three.

In contrast to the second embodiment, the present embodiment provides another air fryer configuration.

As shown in fig. 6, a baking tray 3 is placed in a pot body 1 of the air fryer, the baking tray 3 comprises a baking tray body 32 and a short side 31 formed by extending upwards from the edge of the baking tray body 32, the short side 31 and the side wall of the pot body 1 form a first air channel 5, the baking tray body 32 and the bottom wall of the pot body 1 form a second air channel 6, the first air channel 5 and the second air channel 6 are communicated, a penetrating air return port 321 is further arranged on the baking tray body 32, the edge of the short side 31 extends outwards to form a flanging 33, and a penetrating ventilation hole 331 is formed in the flanging 33. The presence of the flange 33 can at least partially block the first air duct 5, prevent food from blocking the first air duct 5, and improve air intake reliability. Moreover, as the vent holes 331 are formed in the flanges 33, hot air can enter the first air channel 5 through the vent holes 331, the blocking effect of the flanges 33 on the hot air is reduced, in addition, the vent holes 331 can change the direction of the hot air entering the first air channel 5, the hot air circulation of the first air channel 5 is weakened, the air inlet efficiency is improved, and the cooking effect of food is improved.

In this embodiment, the opening ratio of the vent hole 331 on the flange 33 is greater than or equal to 50%, when the opening ratio of the vent hole 331 is less than 50%, the effect of the flange 33 on blocking hot air is stronger, the flow of hot air entering the first air duct 5 is less, the bottom of the food cannot be sufficiently cooked, the cooking of the upper surface and the lower surface of the food is uneven, and the use experience is affected.

In the present embodiment, the vent holes 331 are provided obliquely, and the oblique direction of the vent holes 331 is the same as the rotation direction of the hot air. Through setting vent 331 to the direction of rotation slope along hot-blast, vent 331 can guarantee enough hot-blast entering first wind channel 5 from vent 331 under the hindrance effect of hot-blast, makes the upper and lower surface of edible material can be heated by even, and the heating effect of edible material is good.

Other structures and effects of the air fryer in this embodiment are the same as those of the second embodiment, and will not be described again.

Example four.

In comparison with the second embodiment, the present embodiment provides another structure of the flow guiding member 7.

As shown in fig. 7, in this embodiment, a guide member 7 is disposed between the pan body 32 and the bottom wall of the pan body 1, the guide member 7 includes an annular fixing ring 72, a plurality of guide ribs 71 are connected to the fixing ring 72, the plurality of guide ribs 71 extend along the radial direction of the pan body 1, one end of each guide rib 71 is connected to the fixing ring 72, the other end extends upward to form a supporting leg 711 for mounting the pan 3, and the pan 3 is mounted in a mounting space defined by the plurality of guide ribs 71.

Other structures and effects of the air fryer in this embodiment are the same as those of the second embodiment, and will not be described again.

The foregoing description is only illustrative of the preferred embodiments of the present application and is not intended to limit the scope of the application, i.e. all equivalent changes and modifications that may be made in accordance with the present application are covered by the appended claims, which are not intended to be construed as limiting.

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-blast subassembly of pot body top, be provided with the overware in the pot body, the overware includes the overware body and the minor face that forms from the upward extension of overware body edge, the minor face with the lateral wall of the pot body forms first wind channel, the 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, a serial communication port, first wind channel includes circulation district and turns to the district, circulation district is located turn to the district top, be provided with the deep bead in the district that turns to, the deep bead can block hot-blast rotation in the district that turns to.

2. The stereoscopic hot air circulating air fryer of claim 1, wherein said turning area has a height of H3, H3 being greater than or equal to 5mm.

3. The stereoscopic hot air circulating air fryer of claim 1, wherein said first air duct has a width L, and said body has a radius R of 0.05-0.2.

4. The stereoscopic hot air circulating air fryer of claim 1, wherein said second air duct has a height H2 of 5mm < H2 < 25mm.

5. The stereoscopic hot air circulating air fryer of claim 1, wherein said wind deflector is inclined in the same direction as the direction of rotation of the hot air.

6. The stereoscopic hot air circulating air fryer of claim 1, wherein said second air duct is internally provided with a deflector having deflector ribs extending into said turning region to form said wind deflector.

7. The stereoscopic hot air circulating air fryer according to claim 6, wherein said wind deflector extends into said recirculation zone, and wherein the portion of said wind deflector located within said recirculation zone increases in area from top to bottom.

8. The stereoscopic hot air circulating air fryer of claim 1, wherein the top end of said short side extends outwardly to form a flange, said flange having ventilation holes provided thereon.

9. The air fryer of claim 8, wherein said vent holes are inclined in the same direction as the direction of rotation of the hot air.

10. The stereoscopic hot air circulating air fryer according to claim 8, wherein the opening ratio of said ventilation holes is 50% or more and/or the opening ratio of said return air holes is 40% or more.