CN213850177U

CN213850177U - Air fryer with good cooking effect

Info

Publication number: CN213850177U
Application number: CN202021961745.1U
Authority: CN
Inventors: 王旭宁; 刘孝碧; 金恩来; 王志伟
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2020-09-09
Filing date: 2020-09-09
Publication date: 2021-08-03
Anticipated expiration: 2030-09-09

Abstract

The utility model relates to a deep fryer of air that culinary art is effectual. The baking tray of the existing air fryer influences the cooking efficiency due to the overlarge contact area with the bottom surface of the food material. The utility model discloses an interior casing of establishing the culinary art chamber, culinary art chamber top is equipped with the chamber that generates heat, the intracavity that generates heat is equipped with hot-blast subassembly, hot-blast subassembly includes fan and heating tube, the culinary art intracavity is equipped with explodes a pot subassembly, explode a pot subassembly including the pot body and overware, hot-blast subassembly produces hot-blast downward flow in explode a pot subassembly and eat the material in order to cook, establish the bleeder vent on the overware, be equipped with the protruding muscle of narrow width form down between adjacent bleeder vent, during the use, eat the material bottom surface overlap joint on protruding muscle top surface to the exposed heated area in food bottom surface is eaten in the increase. The baking tray is provided with the convex ribs with narrow upper parts and wide lower parts, the exposed heated area of the bottom surface of the food material is increased by reducing the area of the top surfaces of the convex ribs, the heating difference between the bottom surface of the food material and other wall surfaces is further reduced, the food material is guaranteed to be cooked uniformly in each area, and the cooking taste is improved.

Description

Air fryer with good cooking effect

Technical Field

The utility model relates to a food processing field, concretely relates to air is fried pot.

Background

The existing air frying pot comprises a shell with an inner cooking cavity, a heating cavity is arranged above the cooking cavity, a hot air component is arranged in the heating cavity and comprises a fan and a heating pipe, a frying pot component is arranged in the cooking cavity and comprises a pot body and a baking tray arranged in the pot body, hot air generated by the hot air component flows downwards into the frying pot component to cook food materials placed on the baking tray, air holes are formed in the baking tray, the hot air is convenient to contact with the bottom surface of the food material, the air holes are in structural strength reasons of the baking tray, the size of the air holes is limited, the area of the heating area exposed on the bottom surface of the food material can be reduced, and the food material top surface and the bottom surface can be affected by the fact that the cooking degree is inconsistent due to the fact that the food material is not uniformly contacted with the hot air, and the cooking effect is affected.

SUMMERY OF THE UTILITY MODEL

In order to solve the not enough of prior art, the utility model provides a pot is fried to culinary art effectual air increases through setting up narrow wide protruding muscle down on the overware and eats the exposed regional area that receives of material bottom surface, ensures to eat the material surface by the even heating, promotes the culinary art effect.

The utility model discloses a following mode realizes: the utility model provides a cook effectual air and fry pot, establishes the casing in the culinary art chamber in including, it is equipped with the chamber that generates heat to cook the chamber top, the intracavity that generates heat is equipped with hot-blast subassembly, hot-blast subassembly includes fan and heating tube, it is equipped with fried pot subassembly to cook the intracavity, fried pot subassembly includes the pot body and sets up the overware in the pot body, and hot-blast downward inflow that hot-blast subassembly produced is fried pot subassembly and is placed the edible material on the overware in order to cook, be equipped with the bleeder vent that a plurality of branches were put on the overware, be equipped with the protruding muscle of narrow width form down between adjacent bleeder vent, during the use, eat the material bottom surface overlap joint on protruding muscle top surface to increase and eat the exposed regional area that receives of material bottom surface. The baking tray is provided with the convex ribs with narrow upper parts and wide lower parts, the exposed heated area of the bottom surface of the food material is increased by reducing the area of the top surfaces of the convex ribs, the heating difference between the bottom surface of the food material and other wall surfaces is further reduced, the food material is guaranteed to be cooked uniformly in each area, and the cooking taste is improved.

Preferably, the baking pan is plate-shaped, and the baking pan forms the convex rib by being protruded upwards. The plate-shaped baking tray has smaller thickness, so that the wind resistance is reduced by reducing the axial length of the air holes, and hot air conveniently passes through the air holes and then contacts with the heated area on the bottom surface of the food material. The convex ribs are formed by upward bulges of the baking tray, so that heat can be transferred to a non-heated area on the bottom surface of the food material by using the baking tray, the processing is convenient, and the processing cost is reduced.

Preferably, the top surface of the rib is arranged to be a circular arc surface so as to reduce the area of a bearing area between the bottom surface of the food material and the rib. The top surface of the convex rib is arc-shaped, so that the contact area between the top surface of the convex rib and the bottom surface of the food material is further reduced, and the heating effect of the bottom surface of the food material is improved by increasing the area of the heated area.

Preferably, the vertical section outline of the convex rib is in an isosceles trapezoid shape; or the vertical section outline of the convex rib is in an isosceles triangle shape. The convex ribs are symmetrically arranged along the central axis of the convex rib, so that the air holes on the two sides of the convex rib have the same wind resistance, the hot air flowing efficiency of the air holes is kept consistent, and the heating degree of each part of a heated area is ensured to be consistent.

Preferably, the convex rib is arranged along the circumferential direction of the baking tray, and the air holes are long and are arranged along the circumferential direction of the baking tray, so that the convex rib and the air holes are arranged at intervals along the radial direction of the baking tray. The convex ribs are circumferentially arranged on the baking tray in a surrounding mode, air holes are formed between every two adjacent convex ribs, the convex ribs are arranged at intervals, the width of a non-heated area is effectively reduced, and the heating effect of the heated area is further improved.

Preferably, the outer edge of the baking tray is circular, and the convex ribs and the air holes are circular arcs concentric with the baking tray. Protruding muscle and bleeder vent all are convex, set up protruding muscle and bleeder vent through the equidistance and promote heat transfer homogeneity, ensure to eat each region of material bottom surface and can be heated by the uniformity.

Preferably, the height of the convex rib is H, H is more than or equal to 2mm and less than or equal to 20mm, so that the convex rib is ensured to have better deformation resistance, the thickness of the backrest frame is effectively reduced, hot air can conveniently pass through the air holes, and the cooking efficiency is improved. When H is larger than 20mm, the thickness of the baking tray is larger, which not only increases the processing cost, but also causes the influence on the flow and cooking efficiency due to larger wind resistance when hot air passes through the air holes; when H is less than 2mm, the thickness of the baking tray is small, so that the deformation resistance of the baking tray is weakened, and the baking tray is easy to deform due to the fact that the tray is supported to eat materials too heavy, so that the use experience is influenced.

Preferably, the width of the convex rib is L, and L is more than or equal to 3mm and less than or equal to 10mm, so that the top surface of the convex rib can stably support the food material, and the contact area between the top surface of the convex rib and the bottom surface of the food material is effectively reduced, and the area of the heated area is increased. When L is less than 3mm, the top surfaces of the convex ribs are narrow, so that the food material is easily deformed due to the bottom surface and is embedded into the area between the adjacent convex ribs, and the heated area is reduced; when L is larger than 10mm, the top surface of the convex rib is wider, so that the contact area between the bottom surface of the food material and the top surface of the convex rib is larger, and the heating uniformity of the bottom surface of the food material is influenced. The width of the rib refers to the width of the bottom surface of the rib.

Preferably, the baking tray is provided with a plurality of reinforcing ribs which are arranged along the radial line direction of the baking tray and are uniformly distributed. The reinforcing ribs are arranged along the radial line direction of the baking tray and are vertical to the reinforcing ribs, so that each area of the baking tray is ensured to have balanced deformation resistance.

Preferably, the bottom periphery of the baking tray extends downwards to form supporting feet. The baking tray is arranged in the pot body through the supporting foot stand, so that a channel for hot air to flow is ensured between the baking tray and the bottom surface of the pot body.

Preferably, the supporting legs are provided with elastic sleeves, and the supporting legs are lapped on the bottom surface of the pot body through the elastic sleeves. The elastic sleeve can utilize self deformation to fill the gap between the supporting leg and the inner wall of the pan body, and has a limiting effect on the baking pan.

The utility model has the advantages that: the baking tray is provided with the convex ribs with narrow upper parts and wide lower parts, the exposed heated area of the bottom surface of the food material is increased by reducing the area of the top surfaces of the convex ribs, the heating difference between the bottom surface of the food material and other wall surfaces is further reduced, the food material is guaranteed to be cooked uniformly in each area, and the cooking taste is improved.

Drawings

FIG. 1 is a schematic cross-sectional view of an air fryer in accordance with an embodiment;

FIG. 2 is a schematic structural view of the baking tray of the second embodiment;

FIG. 3 is a schematic view of a partial cross-sectional structure of the baking tray of the second embodiment;

in the figure: 1. the deep fryer comprises a shell, 11, a fan, 12, a heating pipe, 2, a deep fryer component, 21, a pan body, 3, a baking tray, 31, air holes, 32, convex ribs, 33, reinforcing ribs, 34 and supporting legs.

Detailed Description

The essential features of the invention will be further explained below with reference to the drawings and the detailed description of the invention.

The first embodiment is as follows:

the embodiment provides an air fryer with good cooking effect.

The air fryer shown in fig. 1 is composed of a shell 1 with a built-in cooking cavity, a heating cavity is arranged above the cooking cavity, a hot air component is arranged in the heating cavity and comprises a fan 11 and a heating pipe 12, a fryer component 2 is arranged in the cooking cavity, the fryer component 2 comprises a pot body 21 and a baking tray 3 arranged in the pot body 21, hot air generated by the hot air component flows downwards into the fryer component 2 to cook food materials placed on the baking tray 3, a plurality of separately arranged air holes 31 are formed in the baking tray 3, narrow and wide convex ribs 32 are arranged between the adjacent air holes 31, and when the air fryer is used, the bottom surface of the food materials is lapped on the top surfaces of the convex ribs 32 to increase the exposed heated area of the bottom surface of the food materials.

In this embodiment, the heating cavity is disposed above the cooking cavity, a hot air assembly is disposed in the heating cavity, the bottom surface of the wind scooper is recessed upwards to form a top wall and a side wall of the heating cavity, and the hot air assembly is covered by the top wall and the side wall, the bottom of the wind scooper is communicated with the cooking cavity, and hot air generated by the hot air assembly flows downwards into the cooking cavity under the guidance of the wind scooper, so that food materials in the cooking cavity are heated and cooked. In this structure, the wind scooper both plays the effect of guiding hot-blast towards predetermineeing regional flow, ensures that the heat is concentrated and is carried to the culinary art intracavity, promotes to eat material cooked efficiency, still plays thermal-insulated effect, prevents the heat of hot-blast subassembly production and to the transmission of casing 1 top, and then prevents that the electric element in the casing 1 top from breaking down because of the ambient temperature that is located rises, ensures the stability in use and the life of air fryer, promotes and uses experience.

In this embodiment, the air fryer includes a hot air assembly, and hot air generated by the hot air assembly is input into the cooking cavity, so that the food material is heated and cooked. The hot air assembly comprises a fan 11 and a heating pipe 12, the fan 11 is located above the heating pipe 12, the fan 11 axially extracts air in the cooking cavity and forms hot air flowing downwards along the side wall of the air guide cover, the air flow flows through the heating pipe 12 to absorb heat and form hot air flowing into the cooking cavity, and the hot air can contact with food materials after flowing into the air fryer and realize heat transfer so that the food materials are gradually cooked from outside to inside. The hot-blast temperature that can lead to because of with eating the material contact reduces and spread to culinary art chamber periphery, for being extracted the heating once more by hot-blast subassembly and providing the air supply, through carrying out circulation extraction heating to the air and promoting heat utilization efficiency.

In this embodiment, the fryer assembly 2 includes a pot body 21 and a baking tray 3 disposed in the pot body 21, and when the preparation work is performed, firstly, the baking tray 3 is placed in the pot body 21, so that a channel for hot air circulation is formed between the baking tray 3 and the bottom surface of the pot body 21, then, the food material is placed in the middle of the top surface of the baking tray 3, and finally, the pot body 21 is placed in the cooking cavity. After the preparation work is finished, the cooking cavity is isolated from the external space, and a user cooks the food materials by opening the hot air assembly. The conventional baking tray 3 is provided with a flat top surface, the baking tray 3 is provided with the air holes 31 for hot air to pass through, when food materials are placed on the top surface of the baking tray 3, areas corresponding to the vertical projection of the bottom surface of the food material and the air holes 31 can be in contact with hot air, so that the heated area of the bottom surface of the food material is matched with the area of the air holes 31, the cooking efficiency of the bottom of the food material can be influenced due to the fact that the heated area of the bottom surface of the food material is small, the taste of the food material can be reduced due to the fact that the cooking degree of each area is not uniform, and the use experience is influenced. Therefore, the baking tray 3 is provided with the plurality of separately arranged air holes 31, the convex ribs 32 with narrow upper parts and wide lower parts are arranged between the adjacent air holes 31, when the baking tray is used, the bottom surfaces of the food materials are lapped on the top surfaces of the convex ribs 32, the exposed heated area of the bottom surfaces of the food materials is increased by reducing the area of the top surfaces of the convex ribs 32, the cooking efficiency of the bottoms of the food materials is further improved, the taste of the food materials is ensured, and the cooking time of the food materials is shortened.

In this embodiment, the ribs 32 are narrow at the top and wide at the bottom, so that air passages with wide at the top and narrow at the bottom are formed between the adjacent ribs 32, and the air holes 31 form the lower ports of the air passages, thereby not only improving the structural strength of the baking tray 3 by controlling the size of the air holes 31, but also ensuring that the air passages can receive hot air in the cooking cavity through the air holes 31 and diffuse the hot air to the exposed heated area of the bottom surface of the food material, and improving the cooking uniformity and the cooking efficiency by increasing the heated area.

It can be understood that casing 1 can also include upper shell portion and lower shell portion through hinged joint, set up in the upper shell portion the chamber generates heat, be equipped with the culinary art chamber in the lower shell portion, the upper shell portion closes on the lower shell portion through the swing lid to the chamber that generates heat links to each other and is isolated with external space with the culinary art chamber expert, discharges through the restriction hot-blast outer and promotes heat utilization efficiency, and then shortens when culinary art.

Example two:

in contrast to the first embodiment, the present embodiment provides a specific air fryer structure.

As shown in fig. 2, the baking tray 3 is plate-shaped, and its vertical projection completely falls on the bottom surface of the pan body 21, so that the baking tray 3 can be inserted and installed in the pan body 21 in a horizontal posture, so that its top surface forms a supporting surface for placing food materials.

In the present embodiment, the baking pan 3 forms the rib 32 by bulging upward. Specifically, the baking tray 3 forms the air holes 31 and the ribs 32 by stamping, so that the process is effectively simplified, and the production cost is reduced.

In the present embodiment, the bottom periphery of the baking tray 3 extends downward to form a supporting leg 34. The supporting legs 34 are arranged perpendicular to the baking tray 3, when the baking tray is installed, the top edges of the supporting legs 34 are fixedly connected with the periphery of the baking tray 3, and the bottom edges are lapped on the bottom surface of the pot body 21, so that the baking tray 3 is erected above the bottom surface of the pot body 21 in a horizontal posture and is enclosed to form a channel for hot air circulation.

In this embodiment, the vertical cross-sectional profile of the convex rib 32 is in the shape of an isosceles trapezoid, the top surface area of the convex rib 32 is larger than the bottom surface area of the convex rib 32, and an air passage with an inverted isosceles trapezoid cross-section is formed between the adjacent convex ribs 32. The air holes 31 are formed in the lower port of the air passage, and the upper port of the air passage is upwards opened and exposed.

In this embodiment, when the food material is placed in place, the bottom surface of the food material is overlapped on the top surface of the convex rib 32, at this time, a heated area is formed by the vertically-staggered area of the bottom surface of the food material and the top surface of the convex rib 32, the vertical projection of the heated area is matched with the vertical projection of the upper port of the air passage, the food material is located in the middle area of the baking tray 3, and the peripheral area of the baking tray 3 is exposed.

When the food cooking device is used, the hot air assembly is started and blows hot air into the cooking cavity, the downward blown hot air flows into the channel downwards through the air holes 31 arranged on the peripheral area of the baking tray 3, and therefore hot wind energy flows inwards to the position below food along the radial direction of the channel. The hot air flowing to the lower part of the food material upwards flows into the air passage through the air holes 31 in the middle of the baking tray 3, is diffused along the air passage and then contacts with the exposed heated area, the heat received by the bottom surface of the food material is increased by increasing the area of the heated area, and the cooking effect is further improved.

In this embodiment, in order to further reduce the bearing area, the top surface of the rib 32 is configured as a circular arc surface, so as to reduce the bearing area between the bottom surface of the food material and the rib 32. Specifically, eat material bottom surface and the regional contact of arc surface top and deform and along arcwall face both sides overlap joint under self action of gravity, ensure to eat material and reduce under the prerequisite of stable bearing and the regional area of bearing between the protruding muscle 32 top surface, increase the regional area of heating of eating the material bottom surface from this, both promoted cooking efficiency, still effectively prevent to eat the material and lean on the dish the condition that the adhesion takes place to burnt.

In this embodiment, the rib 32 is disposed along the circumferential direction of the baking tray 3, and the air hole 31 is in a long shape and is disposed along the circumferential direction of the baking tray 3, so that the rib 32 and the air hole 31 are disposed at intervals along the radial direction of the baking tray 3. The convex ribs 32 are uniformly arranged, so that the air holes 31 are also uniformly arranged, the food material is stably supported, and the food material can be uniformly cooked. Specifically, the outer edge of the baking tray 3 has a circular contour, and the ribs 32 and the air holes 31 are both circular arcs concentric with the baking tray 3. Protruding muscle 32 includes a plurality of annular muscle that have the differentiation, and the radius difference between adjacent protruding muscle 32 is the same, has both ensured to eat each regional homoenergetic of material bottom surface and has received stable bearing, still ensures that each regional homoenergetic of overware 3 sets up bleeder vent 31, and then ensures to eat each regional even being heated of material bottom surface. The horizontal section of the space between adjacent ribs 32 is an annular groove, and the air holes 31 are formed in the bottom surface of the annular groove, so that the annular groove forms the air passage. The air holes 31 have a circular arc shape in outline so that the air holes 31 can be disposed in the ring grooves between the adjacent ribs 32.

In this embodiment, the height of the rib 32 is H (as shown in fig. 3), and H =10mm, which not only ensures that the rib 32 has better anti-deformation performance, but also effectively reduces the thickness of the backrest, and facilitates hot air to pass through the air holes 31, so as to improve the cooking efficiency.

In this embodiment, the width of the rib 32 is L, and L =5mm, which not only ensures that the top surface of the rib 32 can stably support the food material, but also effectively reduces the contact area between the top surface of the rib 32 and the bottom surface of the food material, thereby increasing the area of the heated region.

In this embodiment, the baking tray 3 is provided with a plurality of ribs 33 which are uniformly distributed along the radial direction. The reinforcing ribs 33 are continuously arranged along the radial line direction of the baking tray 3, so that the reinforcing ribs 33 can sequentially penetrate through the convex ribs 32 with different diameters, and the deformation resistance of the baking tray 3 is improved by the staggered reinforcing ribs 33 and the convex ribs 32. The strengthening rib 33 is four and be the crisscross setting of contained angle form such as, and the contained angle is 45 between adjacent strengthening rib 33, utilizes radial outside radial strengthening rib 33 to promote the anti deformability in each region of overware 3 circumference.

In this embodiment, the supporting feet 34 are provided with elastic sleeves, and the supporting feet 34 are lapped on the bottom surface of the pot body 21 through the elastic sleeves. The elastic sleeve is arranged on the supporting leg 34 in a clamping manner through self deformation, so that the supporting leg 34 is effectively prevented from scratching the inner wall of the pot body 21, the pot body 21 and the supporting leg 34 are protected, the baking tray 3 is limited, and the food material is stably supported.

It should be understood that the vertical cross-sectional profile of the rib 32 may also be an isosceles triangle, and as long as the requirement of narrow top and wide bottom is met, the vertical cross-sectional profile should be regarded as a specific implementation manner of the present embodiment.

It is understood that the parameter H can also be 2mm, 9mm, 11mm, 20mm, as long as the requirement of H ≦ 20mm for 2mm is met.

It is understood that the parameter L can also be 3mm, 4mm, 6mm, 10mm, etc., as long as the requirement that L is less than or equal to 3mm and less than or equal to 10mm is met.

The structure and effect of the air fryer in this embodiment are all consistent with the embodiment, and are not described again.

Claims

1. The utility model provides a cook effectual air and fry pot, establishes the casing in the culinary art chamber including, it is equipped with the chamber that generates heat to cook the chamber top, the intracavity that generates heat is equipped with hot-blast subassembly, hot-blast subassembly includes fan and heating tube, it is equipped with fried pot subassembly to cook the intracavity, fried pot subassembly includes the pot body and sets up the overware in the pot body, and hot-blast downward inflow that hot-blast subassembly produced explodes pot subassembly and places the edible material on the overware in order to cook, a plurality of bleeder vents of putting are equipped with on the overware, are equipped with the protruding muscle of narrow width form down between adjacent bleeder vents, during the use, eat the material bottom surface overlap joint on protruding muscle top surface to increase and eat the exposed regional area that receives of material bottom surface.

2. An air fryer with good cooking effect as claimed in claim 1, wherein said baking tray is plate-shaped, and said rib is formed by upward bulging of said baking tray.

3. An air fryer with improved cooking as claimed in claim 2, wherein said ribs have a top surface configured as a circular arc to reduce the area of the support area between the bottom surface of the food material and the ribs.

4. An air fryer with improved cooking performance as claimed in claim 2, wherein said ribs have an isosceles trapezoid vertical cross-sectional profile; or the vertical section outline of the convex rib is in an isosceles triangle shape.

5. An air fryer with good cooking effect according to any one of claims 1-4, wherein the ribs are arranged along the circumferential direction of the baking tray, and the air holes are long and are opened along the circumferential direction of the baking tray, so that the ribs and the air holes are arranged at intervals along the radial direction of the baking tray.

6. An air fryer with good cooking effect as claimed in claim 5, wherein the outer edge of the baking tray is circular, and the ribs and the air holes are circular arcs concentric with the baking tray.

7. The air fryer with good cooking effect according to claim 5, wherein the height of the convex rib is H, and H is more than or equal to 2mm and less than or equal to 20 mm; or the width of the convex rib is L, and L is more than or equal to 3mm and less than or equal to 10 mm.

8. An air fryer with good cooking effect as claimed in claim 5, wherein said baking tray is provided with a plurality of ribs uniformly distributed along the radial direction thereof.

9. The air fryer with good cooking effect of claim 5, wherein the bottom surface periphery of the baking tray extends downwards to form supporting feet.

10. The air fryer with good cooking effect of claim 9, wherein the supporting leg is provided with an elastic sleeve, and the supporting leg is lapped on the bottom surface of the fryer body through the elastic sleeve.