CN116725385A - 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 component 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 return air inlet, the top end of the short side extends outwards to form a flanging, and the flanging is provided with a vent hole. 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. Furthermore, the existence of the flanging can at least partially shield the first air duct, prevent food from blocking the first air duct, and improve air inlet reliability.

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 reducing the 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 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, 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 enters the first air channel through the ventilation holes on the flanging, the wind direction of the hot air entering the first air channel can be changed to a certain extent by the existence of the ventilation holes, the rotation flow of the hot air is weakened, the hot air circulation in the second air channel is further weakened, ascending air flow is easy to form in the second air channel, all surfaces of the food can be fully heated, 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 over is realized, and the user experience is improved. Furthermore, the existence of the flanging can at least partially shield the first air duct, prevent food from blocking the first air duct, and improve air inlet reliability.

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 inlet 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.

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, a flow guide piece is arranged in the second air channel, the flow guide piece is provided with a flow guide rib, the flow guide rib extends into the first air channel to form a wind shield, and the wind shield can interrupt the rotation of hot air in the first air channel. The hot air that rotatory flow is at least partly blocked by the deep bead and can't continue rotatory flow after the hot-blast entering first wind channel, can only get into the second wind channel along the deep bead, because reduced the hot-blast rotation in the second wind channel, the second wind channel forms the updraft easily, and the upper and lower surface of edible material is heated evenly, realizes "exempting from to turn over" effect, has improved user experience.

Preferably, the wind shield is obliquely arranged, the oblique direction of the wind shield is the same as the rotating direction of hot air, the wind shield can slowly change the hot air direction, turbulent flow is prevented from occurring, and the air inlet efficiency is improved.

Preferably, the area of the wind deflector gradually increases from top to bottom. The area of the wind shield gradually increases from top to bottom, and the circulating wind flowing in a rotating way gradually reduces due to the blocking effect of the wind shield in the flowing process of the hot wind entering the first air channel, so that the occurrence of turbulent flow can be reduced due to the gradual interruption of the circulating wind compared with the situation that the circulating wind is interrupted suddenly, and the air inlet efficiency is improved.

Preferably, the wind shield is provided with a complete wind shielding section, namely the wind shield positioned in the first air duct can at least partially and completely block airflow circulation, so that no airflow circulation exists in the second air duct, ascending airflow is easy to form, and air inlet efficiency is improved.

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

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 enters the first air channel through the ventilation holes on the flanging, the wind direction of the hot air entering the first air channel can be changed to a certain extent by the existence of the ventilation holes, the rotation flow of the hot air is weakened, the hot air circulation in the second air channel is further weakened, ascending air flow is easy to form in the second air channel, all surfaces of the food can be fully heated, 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 over is realized, and the user experience is improved. Furthermore, the existence of the flanging can at least partially shield the first air duct, prevent food from blocking the first air duct, and improve air inlet reliability.

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 view of a baking tray according to an embodiment of the application.

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

FIG. 4 is a schematic top view of a second air fryer in accordance with an embodiment of the application.

FIG. 5 is a schematic diagram of a three-air fryer in accordance with an embodiment of the application.

Fig. 6 is a schematic view showing an installation state of a third bakeware and a deflector according to an embodiment of the present application.

Fig. 7 is a schematic structural diagram of a third deflector according to an embodiment of the present application.

Fig. 8 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; 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 and the second air channel 6 are communicated, the baking tray body 32 is provided with a through return air inlet 321, the short side 31 extends outwards to form a flanging 33, and the flanging 33 is provided with a vent 331. It will be appreciated that the flange 33 may be formed by extending outward from the top of the short side 31, or the flange 33 may be formed by extending outward after bending the top of the short side 31 downward.

When the air fryer works, hot air generated by the hot air component 2 can flow rotationally along the side wall of the pot body 1 under the action of the wall attaching effect, 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 to heat the upper surface of the food, a part of the 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 the hot air enters the first air channel 5 through the vent holes 331 on the flanges 33, the wind direction of the hot air entering the first air channel 5 can be changed to a certain extent by the presence of the vent holes 331, the rotational flow of the hot air is weakened, the hot air circulation in the second air channel 6 is further weakened, ascending air flows are easy to form in the second air channel 6, all surfaces of the food can be fully heated, 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 over is realized, and the user experience is improved. Furthermore, the presence of the flange 33 can at least partially shield the first air duct 5, prevent food from blocking the first air duct 5, and improve air intake reliability.

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 the overware half-suspended 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 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.

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 one: 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 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.

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.

Embodiment two.

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

In the present embodiment, as shown in fig. 3 to 4, a wind deflector 4 is disposed in the first air duct 5, and the wind deflector 4 can interrupt the rotation of the hot air in the first air duct 5. The hot air entering the first air duct 5 can flow into the second air duct 6 along the wind shield 4 after being blocked by the wind shield 4, and then is blown to food materials above the baking tray through the return air inlet 321, so that the air inlet path is shortened, and the air inlet efficiency is improved. Moreover, because the circulating air entering the second air duct 6 is reduced, the second air duct 6 is easy to form updraft, and the air inlet efficiency is further improved.

In this embodiment, the area of the wind deflector 4 gradually increases from top to bottom, and the circulating wind flowing in the first air duct 5 gradually decreases due to the blocking effect of the wind deflector 4 in the flowing process, so that the occurrence of turbulence can be reduced compared with the case that the circulating wind is interrupted suddenly and the circulating wind is interrupted gradually, and the air inlet efficiency is improved.

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 this embodiment, the wind deflector 4 has a complete wind deflector section, that is, the wind deflector 4 located in the first air duct 5 can at least partially and completely block the airflow circulation, so that no airflow circulation exists in the second air duct 6, and an ascending airflow is easy to form, thereby improving the air intake efficiency.

In the embodiment, the height of the complete wind shielding section is H3, H3 is more than or equal to 5mm, and the height of the complete wind shielding section is reasonably set, so that enough hot air can enter the first air duct 5 and the hot air circulation can be effectively blocked. When H3 is less than 0.5mm, the complete wind shielding section is too small, the rotation of hot air cannot be completely blocked by the wind shielding plate 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 H3 may be 5mm, 8mm, 10mm, etc., as long as H3. Gtoreq.5 mm is satisfied.

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 a specific air fryer configuration.

As shown in fig. 5-7, 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 first air duct 5 to form the wind shield 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 part of the guide rib 71 extending into the first air duct 5 can serve as a wind deflector 4, the wind deflector 4 can interrupt the rotation of hot air in the steering area, the hot air in the second air duct 6 is reduced, and rising hot air is easy to form. When the air fryer is used, hot air entering the first air duct 5 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 blows to the lower surface of food.

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 the overware together with water conservancy diversion piece 7 in order to conveniently wash pot body 1 and overware from pot body 1. 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 is limited, and the baking tray is guaranteed to be mounted at a proper position.

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.

Compared with the third embodiment, the present embodiment provides another structure of the flow guiding member 7.

As shown in fig. 8, 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 third 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, the internal overware that is provided with of pot, the overware includes the overware body and the minor face that forms from the 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, its characterized in that, the minor face outwards extends and forms the turn-ups, be provided with the ventilation hole on the turn-ups.

2. The air fryer of claim 1, wherein said vent holes are inclined in the same direction as the direction of rotation of the hot air.

3. The stereoscopic hot air circulating air fryer according to claim 1, 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.

4. 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.

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

6. The air fryer of claim 1, wherein said second air duct is internally provided with a deflector having deflector ribs extending into said first air duct to form a wind deflector capable of interrupting the rotation of the hot air in said first air duct.

7. The air fryer of claim 6, wherein said wind shield is inclined in the same direction as the direction of rotation of the hot air.

8. The stereoscopic hot air circulating air fryer according to claim 6, wherein said wind deflector increases in area from top to bottom.

9. The stereoscopic hot air circulating air fryer according to claim 6, wherein said wind deflector has a full wind deflector section.

10. The stereoscopic hot air circulating air fryer according to claim 9, wherein the height of said full wind shielding section is H3, H3 is greater than or equal to 5mm.