CN217338274U - Air frying pan - Google Patents

Abstract

The utility model relates to an air fryer, which comprises a base internally provided with a cooking pot body and a cover body covering the top of the base, the cover body comprises a cover plate and a cover casing component fixedly connected on the cover plate, the bottom of the cover casing component is provided with a hot air cavity, wherein a side channel is arranged between the cooking pot body and the hot air cavity in a bridging way, hot air generated in the hot air cavity circulates between the hot air cavity and the cooking pot body through the side channel, so that the hot air can penetrate through food materials in the cooking pot body, the cooking pot body rotates around a central shaft, the extended line of the projection point of the geometric center of the hot air cavity on the cooking pot body and the central axis point of the cooking pot body is used as the radius of the cooking pot body, the projection of the geometric center of the hot air cavity falls in the middle 1/3 area of the radius of the cooking pot body. Therefore, local concentrated penetration type baking and rotation of the cooking pot body are combined, cooking consistency is guaranteed, and product experience is improved.

Description

Air frying pan

Technical Field

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

Background

Present air is fried pot including establishing the base and the lid of culinary art chamber and closing the lid at base top, be equipped with hot-blast chamber on the lid, hot-blast intracavity is equipped with hot-blast subassembly, hot-blast subassembly includes fan and heating tube, the culinary art intracavity is equipped with the open pot body in top area, and the hot-blast input that hot-blast subassembly produced cooks the chamber and eats the edible material in order to make the cooked pot body. When using, the accent in the hot-blast chamber is uncovered downwards in the culinary art chamber for the air can be kept away from the heating tube because of flow path and can't be effectively heated when upwards flowing in the culinary art intracavity, leads to the heat that the heating tube produced can't effectively transmit to the air current in, and then leads to culinary art efficiency to reduce, and the influence is used and is experienced. In addition, the existing air fryer adopts a double-layer pot body structure, hot air in heat convection is guided into the pot bottom, and hot air is blown to the back of food materials, so that the consistency of food material cooking can be well improved, but the overall structure is relatively complex, and the problem that the peripheral cooking effect is inconsistent with the central cooking effect sometimes occurs. Particularly, the hot air cannot be uniformly dispersed after being guided to the bottom of the pan, so that the hot air cannot uniformly heat and penetrate through the food.

Chinese patent CN211380925U discloses a product form, in which an overhead heating pipe is used to generate radiation to heat the surface of food material, a side-mounted circulation heating device is used to extract hot air from the surface of food material for secondary heating and then feed the heated air to the back of food material for heating, and a pot body is rotated to ensure the uniformity of back heating. Although the problem of heating uniformity is solved to a certain extent, the food materials in the pot body have certain stacking thickness, so that the surface food materials and the back surface food materials are heated, and the inner food materials cannot be heated. And the top is required to be provided with heating, and the side is required to be provided with a fan and a heating device, so that the structure is complex.

SUMMERY OF THE UTILITY MODEL

In order to solve the not enough of prior art, the utility model provides an air is fried pot makes and eats the material culinary art more even, the better household electrical apparatus of uniformity, carries out local intensification to eating the material to the internal material of culinary art pot and cures lifting efficiency, and the pot body of deuterogamying drives to eat the material rotation, realizes the homogeneity heating to eating the material, and then promotes to use and experiences.

The utility model discloses a following mode realizes: the utility model provides an air fryer, establishes the base and the lid of the culinary art pot body in including and close the lid at base top, the lid includes apron and rigid coupling housing subassembly on the apron, the bottom of housing subassembly is equipped with hot-blast chamber, wherein, the culinary art pot body with the cross-over is equipped with the side passageway between the hot-blast chamber, hot-blast intracavity production is in through the side passageway the hot-blast chamber with circulate between the culinary art pot body, make hot-blast can pierce through the edible material in the culinary art pot body, the culinary art pot body is rotatory around the center pin, with the geometric centre in hot-blast chamber is in the projection of the culinary art pot body with the connection extension line of the central axis point of the culinary art pot body is as culinary art pot body radius, the geometric centre projection of hot-blast chamber falls in 1/3 regional in the middle of the culinary art radius.

Set up the heated air circulation that the side put the passageway and form, be favorable to at the circulation in-process, hot-blast penetration eats the material, through the geometric centre projection with the hot-blast chamber fall in cook the radial centre 1/3 region of pot body for guide hot-blast at the circulating in-process, at the internal columnar thermal current that forms of cooking pot, the hot-blast region of mainly concentrating under the hot-blast chamber that is to say, the hot-blast heat that comes is concentrated and cures the efficiency that is favorable to promoting the baking, two comes, the wind speed loss has been reduced, be favorable to hot-blast penetration to eat the material, thereby the promotion cures experience. And finally, the rotation of the cooking pot body is combined, so that the integral consistency is ensured. Therefore, the baking consistency and uniformity are comprehensively considered, and the structure of the product is simplified.

Preferably, the cover plate is a transparent cover plate, and the projection of the hot air cavity in the direction of the cover plate is less than 60% of the projection area of the cover plate.

The apron just can cover like this and arrange in basically with the projection coincidence of the culinary art pot body on the culinary art pot body, if the area in hot-blast chamber is too big, causes thermal dispersion like this easily, is unfavorable for local concentrated heating, simultaneously, and the apron is transparent cover plate for the user can see through transparent cover plate and observe the internal edible material of culinary art pot, if the area in hot-blast chamber is too big, also can influence user's observation visual angle, can not carry out holistic observation to the edible material of culinary art pot body.

Preferably, the projection point of the geometric center of the hot air cavity on the cooking pot body is coincident with the center of the rotating radius of the cooking pot body.

The center of the hot air cavity coincides with the projection of the center of the rotation radius of the cooking pot body, which shows that the hot air cavity is positioned right above the rotation radius, and the hot air cavity can form columnar air flow by taking the center of the rotation radius of the cooking pot body as the center regardless of the sizes of the hot air cavity and the pot body, so that the uniformity of heating food materials is ensured.

Preferably, the projection of the hot air cavity on the cooking pot body does not pass through the central shaft of the cooking pot body.

The projection of the hot air cavity does not pass through the central axis of the cooking pot body, and the hot air cavity is positioned on one side of the rotating radius at any time, so that the problem of local overheating caused by the fact that the hot air cavity is positioned in columnar air current is avoided. In addition, other areas of the cover plate can be used as observation areas, so that the observation is facilitated for users, and the observation visual angle is enlarged.

Preferably, the air fryer further comprises a cooking cavity, the cooking pot body is detachably inserted into the cooking cavity and is enclosed with the cooking cavity to form a side channel, the side channel is bridged between the bottom of the cooking cavity and a hot air cavity, and hot air generated in the hot air cavity is conveyed to the bottom of the cooking cavity through the side channel and enters the cooking pot body, so that food materials in the cooking pot body are cooked uniformly.

The culinary art pot body inserts the culinary art chamber and encloses to close and form the side and put the passageway, both conveniently realize the side through dismantling the pot body and put the passageway uncovered dew, and convenient cleanness still comes for the pot body reservation more spaces through reducing the cross sectional area who puts the passageway on the side, and then increases the single and can cook and eat material quantity, can ensure again that hot-blast piercing through eats the material, ensures to eat the material and is evenly cooked, effectively promotes to use and experiences. Meanwhile, the air duct is arranged in such a way that hot air circulation is concentrated on one side, so that the path of the whole air duct is very short, heat loss is reduced, and meanwhile, the corresponding air speed is increased, and heating is faster.

Preferably, the inner side wall of the cooking cavity is recessed radially outwards to form a vertical air guide groove, the pot body is inserted into the cooking cavity and blocks a notch of the air guide groove, so that the air guide groove and the outer side wall of the pot body are enclosed to form the side channel, and the air guide groove is vertically arranged along the inner side wall of the cooking cavity in a penetrating mode.

The air guide groove is arranged on the inner side wall of the cooking cavity, the pot body forms a side channel by plugging the side notch of the air guide groove, the air guide groove is ensured to be exposed after being detached from the pot body, the pot body is convenient to clean, and the hot air can be smoothly conveyed. And the air guide groove is vertically arranged, so that the wind resistance is effectively reduced, the hot air flow is ensured, the processing is convenient, and the accurate conveying of the hot air can be ensured.

Preferably, the ratio of the width of the notch of the air guide groove to the circumference of the inner side wall of the cooking cavity is A, and A is more than or equal to 0.05 and less than or equal to 0.5; or the depth of the air guide groove is B, and B is more than or equal to 5mm and less than or equal to 30 mm.

The air guide groove is arranged on the side part of the pot body, so that the requirement of hot air delivery can be met, the cooking efficiency is ensured, the space in the cooking cavity can be effectively saved, and the volume of the pot body and the volume of the idle base are increased.

Preferably, the air fryer further comprises a bottom channel, the bottom channel is communicated with the side channel, and a guide assembly is arranged along the circumferential direction of the bottom channel.

The cylindrical shape of the air flow can reach the back of the food material by the bottom ventilation and the guidance component, so that the bottom surface of the food material can be cooked uniformly, and the cooking experience is improved.

Preferably, the guide assembly comprises an upper protruding ring arranged on the top wall of the bottom channel; and/or the guide assembly comprises an underlying convex ring arranged on the bottom wall of the underlying channel.

Put the bulge loop and put the bulge loop down, carried out cushioning effect to the air current to a certain extent, if the wind current is anticlockwise operation, hot-blast from the entering of culinary art pot body bottom portion edible material, the overhead bulge loop can guide the hot-blast trunning into the downflow of horizontal flow so to lie in and put the reflection up behind the contact of passageway diapire at the bottom, ensure to put the passageway internal heat wind energy at the bottom and pass through the ventilation hole inflow pot body, effectively promote the air current flow efficiency, and then promote culinary art efficiency. At the moment, the lower convex ring can guide hot air flowing horizontally to flow upwards, so that hot air energy in the bottom channel flows into the pot body through the vent hole, the air flow circulation efficiency is effectively improved, and the cooking efficiency is further improved. If the air current flows from the bottom of the cooking pot, the arrangement of the upper convex ring and the lower convex ring can buffer the air to flow out, so that the air can be effectively ensured to flow out from the bottom of the pot body uniformly instead of flowing out from the position close to the side channel, and the cooking efficiency is also favorably improved to a certain extent.

Preferably, the distance between the bottom wall of the cooking pot body and the bottom wall of the cooking cavity is d2, and d2 is more than or equal to 0.5B and less than or equal to 2B; the height of the upper convex ring and the lower convex ring is less than or equal to 0.5d 2.

The diapire of the culinary art pot body with interval between the culinary art chamber diapire, the essence is exactly the height of putting the passageway at the end, if put the passageway at the end and cross lowly or too high, all can cause the wind to decrease, if put the passageway at the end and cross lowly, hot-blast unable passing through this moment then can form certain wind pressure, though increased the wind speed to a certain extent, but have a large amount of hot-blasts will spill over and can not act on edible material, if the passageway is too high, then can appear wind and be in whole pot body bottom, can't effectual concentration and act on edible material.

The utility model has the advantages that: set up the heated air circulation that the side put the passageway and form, be favorable to at the circulation in-process, hot-blast penetration eats the material, through the geometric centre projection with the hot-blast chamber fall in cook the radial centre 1/3 region of pot body for guide hot-blast at the circulating in-process, at the internal columnar thermal current that forms of cooking pot, the hot-blast region of mainly concentrating under the hot-blast chamber that is to say, the hot-blast heat that comes is concentrated and cures the efficiency that is favorable to promoting the baking, two comes, the wind speed loss has been reduced, be favorable to hot-blast penetration to eat the material, thereby the promotion cures experience. And finally, the integral consistency is ensured by combining the rotation of the cooking pot body. Therefore, the baking consistency and uniformity are comprehensively considered, and the structure of the product is simplified.

Drawings

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

FIG. 2 is a schematic view of the air fryer showing the flow of hot air in FIG. 1;

FIG. 3 is a schematic view of the mating structure of the cooking body and the cooking cavity of the air fryer of FIG. 1;

FIG. 4 is a cross-sectional view of the cooking body and the cooking chamber of the air fryer of FIG. 1.

Detailed Description

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

The utility model provides an air fryer, establishes the base and the lid of the culinary art pot body and closes in including establishing the lid at base top, the lid includes apron and rigid coupling housing subassembly on the apron, hot-blast chamber sets up housing subassembly's bottom, wherein, the culinary art pot body with the cross-over is equipped with the side passageway between the hot-blast chamber, hot-blast intracavity production is in through the side passageway the hot-blast chamber with circulate between the culinary art pot body, make hot-blast can pierce through the edible material in the culinary art pot body, the culinary art pot body is rotatory around the center pin, with the geometric centre in hot-blast chamber is in the projection point of the culinary art pot body with the connection extension line of the central axis point of the culinary art pot body is as culinary art pot body radius, the geometric centre projection in hot-blast chamber falls in 1/3 district in the middle of the culinary art pot body radius.

Set up the heated air circulation that the side placed passageway formed, no matter heated air circulation gets into the culinary art pot body from the hot-blast chamber and gets back to the hot-blast chamber through the side placed passageway again, still use the side placed passageway earlier and get into again from the culinary art pot body and get back to the hot-blast chamber, at the in-process of circulation, all make hot-blast penetration eat the material, through falling on the geometric centre projection with the hot-blast chamber the radial centre 1/3 regional of culinary art pot body is intra-area for guide hot-blast at the in-process of circulation, at the internal part formation columnar thermal current of culinary art pot, that is to say the hot-blast region under the hot-blast chamber of circulating, one comes the heat to concentrate and cures the efficiency that is favorable to promoting and cures, two come, has reduced the wind speed loss, is favorable to hot-blast penetration to eat the material, thereby promotes and cures experience. And finally, the rotation of the cooking pot body is combined, so that the integral consistency is ensured. Therefore, the baking consistency and uniformity are comprehensively considered, and the structure of the product is simplified.

That is, the local centralized penetration baking is combined with the rotation of the cooking pan body, so that the cooking consistency is ensured, the product experience is improved, the specific penetration mode can be variable, in addition to the clockwise and counterclockwise modes represented by the overhead hot air cavity, the specific penetration mode can also be the forward and reverse rotation when the hot air cavity is laterally arranged, namely, the position of the hot air cavity is taken as a reference in the clockwise and counterclockwise directions, and the circulating direction only determines the flow direction of hot air, so the specific description mainly takes the example that the hot air in the hot air cavity enters the penetrated food material from the bottom of the cooking pan body and then returns to the hot air cavity.

An air fryer as shown in fig. 1-4, by establishing base 1 and the lid that cooks chamber 11 in and close the lid 2 at base 1 top is constituteed, be equipped with hot-blast chamber 23 on the lid 2, be equipped with hot-blast subassembly in the hot-blast chamber 23, hot-blast subassembly includes fan 21 and heating tube 22, the culinary art intracavity is equipped with the open culinary art pot body 3 in top area, and hot-blast input that hot-blast subassembly produced cooks the chamber in order to cook the edible material in the culinary art pot body 3, the culinary art pot body 3 is rotatory around the center pin, with the geometric center in hot-blast chamber is in the projection point of the culinary art pot body with the connection extension line of the central axis point of the culinary art pot body is as the radius of culinary art pot body, the geometric center projection in hot-blast chamber falls in the middle 1/3 region of the radius of the culinary art pot body.

The culinary art pot body 3 with the cross-over connection is equipped with side channel 4 between the hot-blast chamber 23, the hot-blast passageway that produces in the hot-blast chamber 23 of putting through the side is carried extremely 3 bottoms of culinary art pot bodies and get into in the culinary art pot body 3, 23 bottom orientations in the hot-blast chamber 3 directions of culinary art pot body are equipped with return air inlet 201, and the hot-blast passage after piercing through the interior edible material of culinary art pot body 3 of hot-blast chamber 201 circulation is got back to the hot-blast chamber 23.

Through the geometric centre projection with hot-blast chamber falling in the radial middle 1/3 regions of culinary art pot body, like this to set up the return air inlet on the hot-blast chamber, guide hot-blast at the circulating in-process, at the internal columnar thermal current that forms of culinary art pot, that is to say that the hot-blast region of mainly concentrating under hot-blast chamber of endless, one heat concentrates and cures the efficiency that is favorable to promoting to cure, two comes, has reduced the wind speed loss, is favorable to hot-blast edible material that pierces through, thereby promotes to cure and experiences. And finally, the rotation of the cooking pot body is combined, so that the integral consistency is ensured. Therefore, the baking consistency and uniformity are comprehensively considered, and the structure of the product is simplified.

By limiting the projection range of the hot air cavity on the pot body, the hot air cavity is intensively acted on the local part of the cooking pot body, and the effect of the hot air cavity on food materials is facilitated. Because the cooking pot body rotates, the local food in the cooking pot body can be heated in the same time, so that the heated area is greatly balanced, and the problem of uneven heating is avoided. Since the hot air cavity is the geometric center of the hot air cavity, at least two ends of the central point are equal, the main position of the hot air cavity is limited to one side of the radius of the pot body, and the condition that the heating efficiency is reduced due to the integral heating of the food materials is avoided. And if the geometric centre in hot-blast chamber is in the position that is close to culinary art pot body edge, then can lead to hot-blast chamber less, the region that can not better cover needs heating leads to the regional hot-blast demand that can't be satisfied of part, and if the geometric centre in hot-blast chamber is close to culinary art pot body central point and puts, has explained that hot-blast chamber is in the intermediate position, can weaken the effect of culinary art pot body rotation like this, has reduced holistic culinary art effect.

When using, at first, put into the culinary art pot body 3 with eating the material, afterwards, open lid 2, make the culinary art chamber uncovered, put into the culinary art chamber with the pot body 3, the culinary art chamber is kept apart with external space after lid closes lid 2, finally, produce hot-blastly through hot-blast subassembly, hot-blastly enter into the internal portion of culinary art pot and act on the edible material in the culinary art pot through the bottom of the side passageway input to the culinary art pot body at last, because the effect of return air inlet, give hot-blastly with the guide effect, and make hot-blastly mainly concentrated hot-blast chamber below, hot-blastly effectual edible material that pierces through has been ensured, and form columnar wind current, ensured to concentrate to bake and promoted the efficiency that cures. That is to say, the hot air in the hot air cavity is intensively input to the bottom of the cooking pot body through the side channel, so that the hot air entering the bottom of the cooking pot body can be ensured to still keep a high-speed and high-pressure state, and the food material can be better penetrated. In addition, due to the rotation of the cooking pot body, the problem that the side channel enters the cooking pot body and is heated unevenly can be solved, and the air return opening of the hot air cavity guides the path of hot air, so that more hot air cavities opposite to the hot air cavity penetrate through food materials, and the problem of uneven heating caused by the thickness of the food materials is further improved on the premise of improving the heating efficiency.

In this embodiment, the rear portion of the cover 2 is connected to the rear portion of the base through a connecting shaft, so that the cover 2 can swing between an open state and a closed state around the connecting shaft. When swinging, the cover body 2 can swing along a preset path due to the limitation of the connecting shaft, so that the cover body 2 can be completely covered on the top surface of the base and enclosed to form the cooking cavity. Of course, the cover body can also be directly detachable from the base.

The bottom in current air fryer hot-blast chamber sets up the accent of uncovered down, hot-blast from hot-blast chamber week side or center entering culinary art intracavity downwards, just so lead to the hot-blast needs of hot-blast chamber play to act on whole culinary art internal edible material of pot simultaneously, and the internal edible material of culinary art pot also all acts on under the effect of hot-blast always, so too disperseed thermal effect, and there is the local inhomogeneous condition, in addition, edible material is in under hot-blast always, lead to the moisture loss increase in the edible material like this, be unfavorable for eating the holistic processing of material, user's experience has been influenced. The structure of CN211380925U is only effective to heat the food materials on the upper and lower surfaces, but cannot penetrate the food materials better, and the structure is complex. And no local columnar airflow can be formed, and the food material is processed in a local concentrated baking mode.

Therefore, the cooking pot body rotates around a central shaft, an air return opening is formed in the bottom of the hot air cavity towards the direction of the cooking pot body, a connecting extension line of a projection point of the geometric center of the hot air cavity on the cooking pot body and a central shaft point of the cooking pot body is used as the radius of the cooking pot body, and the projection of the geometric center of the hot air cavity falls in the middle 1/3 area of the radius of the cooking pot body. Therefore, hot air in the hot air cavity can be intensively and penetratingly acted on the food materials, the thermal efficiency is favorably improved, and the food materials are used. Is beneficial to improving the experience. In addition, for food material processing treatment, the intermittent hot air effect is favorable for improving the taste of food materials, the phenomenon that the moisture of the food materials flows in a transitional mode due to the fact that hot air acts on the food materials all the time is avoided, the temperature requirement of food material treatment is met through local concentrated hot air treatment, the loss of the moisture of the food materials can be reduced, and the taste of the processed food materials is greatly guaranteed.

In this embodiment, the lid includes apron 26 and rigid coupling and is in the housing subassembly of 26 on the apron, hot-blast chamber 23 sets up the bottom of housing subassembly, the apron is transparent apron, hot-blast chamber is in the projection of apron direction is less than 60% of apron projected area.

The apron is basically coincided with the projection of the culinary art pot body, just can cover like this and arrange in on the culinary art pot body, if the area in hot-blast chamber is too big, causes thermal dispersion like this easily, is unfavorable for local concentrated heating, and simultaneously, the apron is transparent cover plate for the user can see through transparent cover plate and observe the internal edible material of culinary art pot, if the area in hot-blast chamber is too big, also can influence user's observation visual angle, can not carry out holistic observation to the edible material of culinary art pot body.

Alternatively, in this embodiment, the geometric center of the hot air chamber 23 coincides with the center of the radius of rotation of the cooking pot 3 at the projection point of the cooking pot 3.

The center of the hot air cavity coincides with the projection of the center of the rotation radius of the cooking pot body, which shows that the hot air cavity is positioned right above the rotation radius, and the hot air cavity can form columnar air flow by taking the center of the rotation radius of the cooking pot body as the center regardless of the sizes of the hot air cavity and the pot body, so that the uniformity of heating food materials is ensured.

Alternatively, in this embodiment, the projection of the hot air chamber 23 on the cooking pot 3 does not pass through the central axis of the cooking pot. Firstly, the action range of the hot air cavity is further limited, so that local uniform heating is better performed, the heating efficiency is improved, and the heating effect is improved. Therefore, the experience of a user is improved, namely, the hot air cavity is positioned on one side of the rotating radius at any time, and therefore the problem that local overheating is caused due to the fact that the hot air cavity is positioned in columnar air flow is avoided. Simultaneously, can set the apron into glass or other transparent forms, because the hot-blast chamber does not pass through the geometric centre of apron, when the user goes on observing the culinary art process through the apron like this, the visual angle that can effectual promotion observation to the edible material in the better pot is observed, has increased user's interactivity and the interest of using the product.

For the side channel, the cooking pot body 3 is detachably inserted into the cooking cavity 11 and encloses with the cooking cavity 11 to form the side channel 4, the side channel 4 is bridged between the bottom of the cooking cavity 11 and the hot air cavity 23, and hot air generated in the hot air cavity 23 is conveyed to the bottom of the cooking cavity 11 through the side channel 4 and enters the cooking pot body 3, so that food materials in the cooking pot body are cooked uniformly.

During specific installation, 3 top-down insert culinary art chambeies 11 of the culinary art pot body to 3 outside lateral walls of the culinary art pot body form between 11 inside walls in culinary art chamber and the culinary art pot body and cover 3 periphery local area's of the culinary art pot body side and put passageway 4, effectively reduce the cross sectional area who inclines passageway 4, and then guarantee to cook under the 3 unchangeable circumstances of volume effectively reduce the base 1 volume of the pot body, both promote to use and experience, still promote the aesthetic property.

Through set up between the culinary art pot body 3 and culinary art chamber 11 and incline and put passageway 4, incline and put passageway 4 and be located the 11 peripheral local areas of culinary art chamber, can make to incline and put passageway 4 uncovered through dismantling the culinary art pot body 3, convenient cleanness ensures the culinary art health, can also reduce base 1 volume through the volume that reduces side passageway 4, and then conveniently accomodate and transport, promotes to use and experiences.

The side channel 4 is bridged between the bottom of the cooking cavity 11 and the hot air cavity 23, and hot air generated in the hot air cavity 23 is conveyed to the bottom of the cooking cavity 11 through the side channel 4, so that food materials are cooked uniformly. Specifically, the upper port of the side channel 4 is communicated with the hot air cavity 23, and the lower port is communicated with the bottom of the cooking cavity 11, so that hot air generated in the hot air cavity 23 is directly conveyed to the bottom of the cooking cavity 11 by the side channel 4, the bottom of food materials is heated, the bottom and the top of the food materials are synchronously heated and cooked, and the cooking experience is effectively improved.

Hot-blast chamber 23 orientation culinary art chamber direction is equipped with fan housing 20, fan housing 20 protrusion stretch to the culinary art chamber, fan housing 20's the week side of circle is provided with return air inlet 201, culinary art intracavity air is followed return air inlet 201 gets into hot-blast chamber 23, so that hot-blast being in the culinary art chamber with circulation flow between the hot-blast chamber, and the hot-blast region that covers at hot-blast chamber of hot-blast flow concentration, formed the concentrated heating effect.

Set up fan housing 20 protrusion, thereby can set up return air inlet 201 in fan housing 20's ring week side, through return air inlet 201 guide hot-blast circulation flow between hot-blast chamber and culinary art chamber, avoid greasy dirt splash direct entering hot-blast chamber, can reduce the probability that the greasy dirt got into the hot-blast chamber, thereby promote the quality of product, because the air fryer is in meat edible material preparation car, the condition that the greasy dirt heating in-process splashes inevitably appears, so the side direction sets up the return air inlet and can avoid the greasy dirt directly to splash, and even hot-blast greasy dirt that carries also reduces the greasy dirt and get into the hot-blast chamber because of the change of wind path, in addition, the air assembles the flow through the heating tube under the guide of return air inlet in the culinary art intracavity, can shorten the air current and the heating tube distance and promote heat transfer efficiency, and then shorten when culinary art through promoting hot-blast temperature, promote to use and experience.

In specific implementation, the heating tube 22 is adjacent to the fan 21, the fan 21 extracts air in the cooking cavity and forms airflow flowing through the heating tube 22, the airflow flows through the heating tube 22 to absorb heat and form hot air flowing back to 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 be because of with eating the material contact reduces and spread to the culinary art chamber in, provides the air supply for being extracted the heating once more by hot-blast subassembly to this carries out circulation extraction heating to the air and promotes heat utilization efficiency.

The air conveying channel is arranged to perform a hot air circulation effect on food materials from bottom to top in the cooking process, so that the air channel is arranged on the outer side of the pot body, only one specific air channel forming mode is stated, and the air channel can be an independent air channel arranged on the base shell or an external air channel arranged outside the base. In addition, the present embodiment is exemplified by a conventional upper hot air chamber, and is also applicable to a case where the hot air chamber is placed below or on the side.

Can improve, lid 2 includes glass apron 26 and the housing subassembly 25 of rigid coupling on glass apron 26, the bottom of housing subassembly 25 sets up hot-blast chamber 23, the suspension of accent below of hot-blast chamber 23 has glass baffle 24 and fan housing 20, glass baffle 24 periphery with be convex fan housing 20 between glass apron 26, the week side of fan housing 20 is equipped with return air inlet 201.

Specifically, the glass baffle 24 is arranged below the orifice of the hot air cavity 23, and the glass baffle 24 has a transparent characteristic, so that air in the cooking cavity can be prevented from entering the hot air cavity 23 through the orifice from bottom to top, the airflow flowing through the popular air return opening 201 can be guided to converge and flow towards the heating tube 22, the heat radiation generated by the heating tube 22 can be smoothly transmitted downwards, the food material can be irradiated by the heat radiation to obtain heat, and the cooking efficiency is improved.

For the side channel, it can be improved that the inner side wall of the cooking cavity 11 forms a vertical air guiding groove 111 by radially outwardly sinking, and the cooking pot 3 is inserted into the cooking cavity 11 and blocks the notch of the air guiding groove 111, so that the air guiding groove 111 and the outer side wall of the cooking pot 3 surround to form the side channel 4. The inner side wall of the cooking cavity 11 is recessed outwards to form a vertically arranged air guide groove 111, and the air guide cover comprises an upper notch which can be communicated with the hot air cavity 23, a side notch which faces the cooking pot body 3 and a lower notch which is communicated with the bottom of the cooking cavity 11.

The air guide groove 111 is vertically arranged along the inner side wall of the cooking cavity 11 in a penetrating manner, so that hot air is conveyed to the bottom of the cooking cavity 11. The vertical setting of wind-guiding groove 111 for the wind scooper has smooth lateral wall, makes the wind scooper have regular profile, and both convenient arrangement sets up in base 1, effectively promotes the space utilization efficiency in the base 1, can also effectively reduce the windage, maintains hot-blast velocity of flow through reducing the kinetic energy loss of hot-blast when the transmission, and then guarantees culinary art efficiency.

The lateral wall profile of the cooking cavity 11 except the air guide groove 111 is arc-shaped, the cross section of the cooking pot body 3 is circular, during installation, the pot body 3 is inserted into the cooking cavity 11 from top to bottom, so that the outer side wall of the cooking pot body 3 is matched and attached with the inner side wall of the cooking cavity 11, the lateral notch of the air guide groove 111 is completely sealed by the outer side wall of the cooking pot body 3, the situation that hot air leaks when flowing along the lateral channel 4 is prevented, the space in the cooking cavity 11 is effectively utilized, and the quantity of food materials capable of being cooked at a single time is increased by increasing the size of the cooking pot body 3.

The air guide groove 111 is formed in a local area of the inner side wall of the cooking cavity 11, specifically, the ratio of the width of the notch of the air guide groove 111 to the circumference of the inner side wall of the cooking cavity 11 is a, where a is 0.25, so that the side channel 4 can have a large width to meet the requirement of sufficient hot air flow, the cross-sectional area of the side channel 4 can be reduced by limiting the width of the air guide cover, and the volume of the base 1 can be limited by reducing the occupation of the space in the inner cavity of the base 1.

The depth of the air guide groove 111 is B, which is the dimension of the air guide cover along the radial line direction of the cooking cavity 11, and B is 15mm, the depth of the air guide groove 111 is increased to meet the requirement of hot air flow, and the depth of the air guide groove 111 is limited to reduce the volume of the base 1.

The air guide groove 111 is formed in the rear side wall of the cooking cavity 11, hot air generated in the hot air cavity 23 is firstly conveyed backwards to the side channel 4 through the connecting channel 24, then conveyed into the bottom channel 112 through the side channel 4, and finally conveyed upwards to the bottom of the cooking pot body 3 through the air vent 31 to effectively heat the bottom of food materials. The side channel 4 is arranged at the rear part of the cooking cavity 11, the cooking pot body 3 and the cover body 2 can be utilized to hide the air guide groove 111 protruding from the cooking cavity 11, the overall aesthetic property of the air fryer is improved, the swing path of the lower port of the connecting channel 24 is reduced by shortening the distance between the side channel 4 and the rotating shaft, the air outlet of the connecting channel 24 can be ensured to be tightly communicated with the upper port of the side channel 4 after the cover body 2 is covered in place, and the condition that hot air leaks from the connecting position between the connecting channel 24 and the side channel 4 is prevented.

It should be noted here that the cooking pot 3 is inserted into the cooking cavity 11 and plugs the notch of the air guiding groove 111, so that the air guiding groove 111 and the outer side wall of the cooking pot 3 are enclosed to form the side channel 4, the plug in this embodiment is not a completely sealed plug, because the hot air moves at a relatively high speed under the action of the fan, only one air channel needs to be defined, the width of the air channel is larger than the gap between the cooking pot and the cooking cavity, so the hot air basically moves along the side channel, in addition, a certain gap is arranged at this position, the hot air actively overflows in the side channel, the pressure balance between the cooking pot and the cooking cavity can be ensured, the phenomenon that the pressure at the side channel is too large, which causes instability, and meanwhile, the whole cooking pot can be preheated. The clearance between the culinary art pot body and the culinary art cavity is between 0.5mm to 10mm, if both clearances undersize, then can influence the rotation of the culinary art pot body, if the clearance between the two is too big, then too much hot-blast overflowing can appear, has reduced the hot-blast wind speed that gets into in the culinary art pot body.

Within the bottom channel 112 is a guide assembly 5. The guiding component drives the hot air to converge inwards along the bottom channel and input upwards into the pot body, so that the hot air has balanced radial flow in each circumferential area of the bottom channel.

Specifically, the guiding assembly 5 comprises an upper convex ring 51 and a lower convex ring 52, and hot air in the bottom channel 3 is guided to turn by the arrangement of the upper convex ring 51 and the lower convex ring 52, so that the hot air is enabled to turn rapidly along a preset path and flow into the bottom of the cooking pot 3 through the vent hole 31. Specifically, the upper protruding ring 51 and the lower protruding ring 52 may be used in combination, or may be used separately, and both can achieve the purpose of guiding the hot air to flow rapidly along the preset path. Specifically, the top wall and the bottom wall of the bottom channel 112 form an upper protruding ring 51 and a lower protruding ring 52 which are used in cooperation through opposite bulges, the upper protruding ring 51 and the lower protruding ring 52 are arranged concentrically, the diameter of the upper protruding ring 51 is larger than that of the lower protruding ring 52, hot air from outside to inside in the bottom channel 112 firstly contacts with the upper protruding ring 51 and then flows downwards, then contacts with the lower protruding ring 52 and then flows upwards, and the hot air is ensured to be input into the bottom of the cooking pot 3 through the vent hole 31.

Of course, the guiding assembly comprises an upper convex ring arranged on the top wall of the bottom channel, and the hot air is contacted with the upper convex ring and then turns downwards, and is input into the cooking pot body upwards after being contacted and reflected with the bottom wall of the bottom channel. The upper convex ring can be formed by downwards bulging the top wall of the bottom channel 3, the upper convex ring and the bottom channel are arranged in the center of each other, so that the positions of the upper convex ring in all circumferential areas of the bottom channel are the same, the guiding effect and the air resistance coefficient generated by the upper convex ring on air flow are the same, the hot air in all circumferential areas can obtain the same flow and flow velocity under the same condition, and all areas at the bottom of the cooking pot body can be uniformly heated.

Of course, the guiding assembly comprises a lower convex ring arranged on the bottom wall of the bottom channel, and hot air is contacted with the lower convex ring to turn and is upwards input into the pot body. The lower convex ring is formed by upward bulging of the bottom wall of the bottom channel, the lower convex ring and the bottom channel are arranged in the center of each other, so that the positions of the lower convex ring in the circumferential regions of the bottom channel are the same, the guiding effect and the air resistance coefficient on the air flow are the same, the hot air in the circumferential regions can obtain the same flow and flow velocity under the same condition, and the regions at the bottom of the cooking pot body can be uniformly heated.

Specifically, the distance between the bottom wall of the cooking pot body and the bottom wall of the cooking cavity is d2, and d2 is more than or equal to 0.5B and less than or equal to 2B; the height of the upper convex ring and the lower convex ring is less than or equal to 0.5d 2. The diapire of the culinary art pot body with interval between the culinary art chamber diapire, the essence is exactly the height of putting the passageway at the bottom, if put the passageway at the bottom and cross lowly or too high, all can cause the wind loss, put the passageway at the bottom if cross lowly, hot-blast unable passing through this moment so, then can form certain wind pressure, though increased the wind speed to a certain extent, but have a large amount of hot-blasts will spill over and can not act on edible material, if the passageway is too high, then can appear wind and be in whole pot body bottom, can't effectual concentration acts on edible material.

When the lower convex ring and the lower convex ring are arranged simultaneously, the lower convex ring and the upper convex ring are arranged in a staggered mode, and the distance c between the lower convex ring and the upper convex ring is more than or equal to 10 mm. Thus, the food can be uniformly heated by hot air, and the food is prevented from being directly gathered at the central position of the cooking pot body under the action of wind speed.

It is understood that the parameter A can also be 0.05, 0.2, 0.4, 0.5, etc., as long as the requirement of 0.05. ltoreq. A. ltoreq.0.5 is met.

It is understood that the parameter B can also be 5mm, 10mm, 20mm, 30mm, etc., as long as the requirement that B is more than or equal to 5mm and less than or equal to 30mm is met.

Set up the heated air circulation that the side put the passageway and form, be favorable to at the circulation in-process, hot-blast penetration eats the material, through the geometric centre projection with the hot-blast chamber fall in cook the radial centre 1/3 region of pot body for guide hot-blast at the circulating in-process, at the internal columnar thermal current that forms of cooking pot, the hot-blast region of mainly concentrating under the hot-blast chamber that is to say, the hot-blast heat that comes is concentrated and cures the efficiency that is favorable to promoting the baking, two comes, the wind speed loss has been reduced, be favorable to hot-blast penetration to eat the material, thereby the promotion cures experience. And finally, the rotation of the cooking pot body is combined, so that the integral consistency is ensured. Therefore, the baking consistency and uniformity are comprehensively considered, and the structure of the product is simplified.

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

Claims (10)

1. The utility model provides an air fryer, establishes the base and the lid of the culinary art pot body and closes in including the lid at base top, the lid includes apron and the housing subassembly of rigid coupling on the apron, the bottom of housing subassembly is equipped with hot-blast chamber, a serial communication port, the culinary art pot body with the cross-over is equipped with the side passageway between the hot-blast chamber, hot-blast hot-air intracavity production is in through the side passageway hot-blast chamber with circulate between the culinary art pot body, make hot-blast can pierce through the edible material in the culinary art pot body, the culinary art pot body is rotatory around the center pin, with the geometric center in hot-blast chamber is in the projection of the culinary art pot body with the connection extension line of the central axis point of the culinary art pot body is as culinary art pot body radius, the geometric center projection in hot-blast chamber falls in 1/3 regional in the middle of the radius of the culinary art pot body.

2. An air fryer according to claim 1, wherein said cover plate is a transparent cover plate, and a projection of said hot air chamber in the direction of said cover plate is less than 60% of the projected area of said cover plate.

3. An air fryer according to claim 1, wherein the geometric centre of said hot air chamber is coincident with the centre of the radius of rotation of said cooking pot at the projected point of said cooking pot.

4. An air fryer according to claim 1, wherein the projection of said hot air chamber onto said cooking pot does not pass through the central axis of said cooking pot.

5. The air fryer of claim 1, further comprising a cooking chamber, said cooking pot being removably insertable into said cooking chamber and enclosing said cooking chamber to form a side passage, said side passage spanning between a bottom of said cooking chamber and said hot air chamber.

6. The air fryer according to claim 5, wherein the inner sidewall of the cooking cavity is recessed radially outward to form a vertical air guiding groove, the pot body is inserted into the cooking cavity and closes off a notch of the air guiding groove, so that the air guiding groove and the outer sidewall of the pot body enclose to form the side channel, and the air guiding groove is vertically arranged in a penetrating manner along the inner sidewall of the cooking cavity.

7. The air fryer according to claim 6, wherein the ratio of the width of the slot opening of the air guide groove to the circumference of the inner side wall of the cooking cavity is A, and A is greater than or equal to 0.05 and less than or equal to 0.5; or the depth of the air guide groove is B, and B is more than or equal to 5mm and less than or equal to 30 mm.

8. The air fryer according to claim 5, wherein said air fryer further comprises a bottom positioned channel, said bottom positioned channel being in communication with said side positioned channel, and a guide assembly positioned circumferentially about said bottom positioned channel.

9. The air fryer according to claim 8, wherein said guide assembly comprises an upper raised ring disposed on a top wall of said bottom channel and/or said guide assembly comprises a lower raised ring disposed on a bottom wall of said bottom channel.

10. An air fryer according to claim 9, wherein the spacing between the bottom wall of the cooking pot and the bottom wall of the cooking chamber is d2, 0.5B ≦ d2 ≦ 2B; the height of the upper convex ring and the lower convex ring is less than or equal to 0.5d 2.

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