CN217524729U - Three-dimensional heated air circulation's air is fried pot - Google Patents

Abstract

The application provides a three-dimensional heated air circulation's air fryer, including the pot body with set up in the hot-blast subassembly of pot body top, the internal overware that is provided with of pot, the overware include overware body and follow the minor face that overware body edge upwards extends the formation, the minor face with the lateral wall of the pot body forms first wind channel, and the overware body forms the second wind channel with the diapire of the pot body, first wind channel and second wind channel intercommunication, and the overware body has the return air inlet that link up, and the top of minor face outwards extends and forms the turn-ups, is provided with the ventilation hole on the turn-ups. The air fryer can be fully heated on each surface of food, 360-degree three-dimensional heating of the food is realized, the food is not required to be turned over in the cooking process, the turning-over-free effect is achieved, and user experience is improved. Moreover, the existence of turn-ups can at least partially shelter from first wind channel, prevents that food from blockking up first wind channel, improves the 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 for baking food by using hot air, and is favored by consumers in recent years. Air fryers typically include a body and a hot air assembly disposed above the body that generates hot air to bake food within the body.

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

Prior art CN202120635445.2 discloses a two-way air intake air fryer, the internal minor face overware that is provided with of pot, forms air inlet channel between the minor face of overware and the pot body lateral wall, and hot-blast part that hot-blast subassembly produced blows to the upper surface of eating the material owing to blockking of minor face, and another part blows to the lower surface of eating the material via air inlet channel, and the upper and lower surface homoenergetic of eating the material can be heated by hot-blast. However, the hot air generated by the hot air component is not guided before entering the air inlet channel, the air speed is slow when the hot air enters the air inlet channel, the air inlet path is long and is circular air, rising hot air is difficult to form after the hot air enters the bottom of the pot body, more hot air is blown 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 user experience, it is necessary to improve the existing air duct structure.

Disclosure of Invention

In order to solve the problem that the air inlet efficiency of the bottom of an air fryer adopting a short-edge baking tray is low, the air inlet efficiency of the bottom of the baking tray is improved by reducing the circulation of hot air, so that the upper side and the lower side of an edible material can be uniformly heated, and the cooking effect is improved.

The application provides a three-dimensional heated air circulation's air fryer, including the pot body and set up in the hot-blast subassembly of pot body top, hot-blast subassembly includes heating pipe and fan, the internal overware that is provided with of pot, the overware includes overware body and the minor face that upwards extends the formation from 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. When the air fryer works, hot air generated by the hot air assembly can flow along the side wall of the fryer body in a rotating mode under the action of the wall attachment effect, when the hot air flows through the short edge, part of the hot air blows to the upper portion of the baking tray, the upper surface of food materials are heated, part of the hot air heats the side face of the food materials due to the wall attachment effect and flows along the inner wall of the baking tray, the other part of the hot air enters the first air channel through the air holes in the turned edges, the air directions of the hot air entering the first air channel can be changed to a certain degree due to the air holes, the hot air rotating flow is weakened, the hot air circulation in the second air channel is further weakened, updraft is easily formed in the second air channel, all the surfaces of the food materials can be fully heated, 360-degree three-dimensional heating of the food materials is achieved, the food materials are not required to be turned over in the cooking process, the 'turning-over-free' effect is achieved, and user experience is improved. Moreover, the existence of turn-ups can at least partially shelter from first wind channel, prevents that food from blockking up first wind channel, improves the air inlet reliability.

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

Preferably, the vent hole has an opening rate of 50% or more, and/or the return air inlet has an opening rate of 40% or more. When the percent opening in ventilation hole was less than 50%, the turn-ups was stronger to hot-blast hindrance effect, and the hot-blast flow that gets into in the first wind channel is less, and the bottom of eating the material can't be fully cooked, and the upper and lower surface of eating the material cooks inhomogeneously, influences the use and experiences. When the aperture ratio of the air return hole is less than 40%, the resistance of the hot air flowing upwards at the bottom of the pot body is large, the lower surface of the food material cannot be sufficiently heated, and the cooking effect is influenced.

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

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

Preferably, a flow guide part is arranged in the second air channel and provided with flow guide ribs, the flow guide ribs extend 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-blast at least part of rotatory flow behind the hot-blast entering first wind channel is by the unable rotatory flow that continues of deep bead separation, can only get into the second wind channel along the deep bead, owing to reduced the hot-blast rotation in the second wind channel, the second wind channel forms updraft easily, and the upper and lower surface of eating the material is heated evenly, realizes "exempting from to turn over" effect, has improved user experience.

Preferably, the wind shield is arranged in an inclined mode, the inclined direction of the wind shield is the same as the hot air rotating direction, the hot air direction can be slowly changed through the wind shield, turbulence is prevented, and air inlet efficiency is improved.

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

Preferably, the wind deflector has a complete wind shielding section, that is, at least part of the wind deflector in the first air channel can completely block airflow circulation, so that no airflow circulation exists in the second air channel, ascending airflow is easily formed, and the air intake 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 wind can enter the first air channel and the circulation of the hot wind can be effectively blocked. When H3 is less than 0.5mm, the full wind shielding section is too small, the rotation of hot wind cannot be completely blocked by the wind shielding plate, the rotating hot wind exists in the second air duct, rising hot wind is difficult to form, the lower surface of the food material is difficult to uniformly heat, and the cooking effect is poor.

The invention has the beneficial effects that: when the air fryer works, hot air generated by the hot air component can rotationally flow along the side wall of the fryer under the action of a wall attachment effect, when the hot air flows through the short side, one part of the hot air is blown to the upper side of the baking tray and heats the upper surface of the food material, one part of the hot air heats the side face of the food material due to the wall attachment effect due to the flowing of the wall attachment effect along the inner wall of the baking tray, the other part of the hot air enters the first air channel through the air holes in the turned edges, the air directions of the hot air entering the first air channel can be changed to a certain degree due to the air holes, the rotational flow of the hot air is weakened, the hot air circulation in the second air channel is further weakened, ascending air flow is easily formed in the second air channel, all the surfaces of the food material can be sufficiently heated, 360-degree three-dimensional heating of the food material is realized, the food material is not required to be turned over in the cooking process, the effect of 'no turning over' is realized, and the user experience is improved. Moreover, the existence of turn-ups can at least partially shelter from first wind channel, prevents that food from blockking up first wind channel, improves the air inlet reliability.

Drawings

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

FIG. 2 is a schematic view of a baking tray according to an embodiment of the present disclosure.

FIG. 3 is a simplified schematic structural diagram of an air fryer in accordance with an embodiment of the present invention.

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

FIG. 5 is a schematic view of a triple air fryer according to an embodiment of the present invention.

FIG. 6 is a schematic view showing the installation state of the triple baking tray and the diversion member according to the embodiment of the present application.

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

Fig. 8 is a schematic structural view of a fourth flow guide member according to an embodiment of the present application.

The names of the components marked in the figures are as follows: 1. a pan body; 2. a hot air assembly; 21. a fan; 22. heating a tube; 3. baking trays; 31. a short side; 32. a baking tray body; 321. an air return opening; 33. flanging; 331. a vent hole; 4. a wind deflector; 5. a first air duct; 6. a second air duct; 7. a flow guide member; 71. a flow guiding rib; 711. a support leg; 72. and a fixing ring.

Detailed Description

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

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

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

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

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

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

The first embodiment.

As shown in fig. 1-2, the present embodiment provides a three-dimensional heated air circulation air fryer, including pot body 1 and hot air component 2, hot air component 2 sets up in pot body 1 top, be provided with overware 3 that holds food in the pot body 1, overware 3 includes overware body 32 and the minor face 31 that upwards extends formation from overware body 32 edge, minor face 31 forms first wind channel 5 with pot body 1 lateral wall, overware body 32 forms second wind channel 6 with the diapire of pot body 1, first wind channel 5 and second wind channel 6 intercommunication, and overware body 32 has a return air inlet 321 that link up, minor face 31 outwards extends formation turn-ups 33, be provided with ventilation hole 331 on the turn-ups 33. It is understood that the flange 33 may be formed by extending outward from the top end of the short edge 31, or the flange 33 may be formed by bending the top end of the short edge 31 downward and then extending outward.

When the air fryer works, hot air generated by the hot air component 2 can flow along the side wall of the pot body 1 in a rotating mode under the action of the wall attachment effect, when the hot air flows through the short edge 31, part of the hot air is blown to the upper portion of the baking tray and heats the upper surface of food materials, part of the hot air heats the side face of the food materials due to the wall attachment effect and flows along the inner wall of the baking tray, the other part of the hot air enters the first air channel 5 through the vent holes 331 in the turned-over edge 33, the wind direction of the hot air entering the first air channel 5 can be changed to a certain degree due to the vent holes 331, the hot air rotating flow is weakened, hot air circulation in the second air channel 6 is further weakened, ascending air flow is easily formed in the second air channel 6, all surfaces of the food materials can be fully heated, 360-degree three-dimensional heating of the food materials is achieved, turning-over is not needed in the cooking process, the effect of 'turning-over-free' is achieved, and user experience is improved. Moreover, the existence of turn-ups 33 can at least partially shelter from first wind channel 5, prevents that food from blockking up first wind channel 5, improves the air inlet 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 the air generated by the rotation of the fan 21 is heated by the heating pipe 22 and then blown to the pot body 1 to bake the food material of the pot body 1. Specifically, the fan 21 is a centrifugal fan 21, the heating pipe 22 is arranged below the fan 21, the centrifugal fan 21 has the characteristic of supplying air in the axial direction and blowing air in the circumferential direction, when the fan 21 rotates, hot air in the circumferential direction is generated, the hot air can flow along the side wall of the pot body 1 due to the wall attachment effect, and then flows radially inwards along the bottom wall of the pot body 1 and is sucked into the fan 21 again, so that hot air circulation is formed. Furthermore, a wind guide cover is arranged above the pot body 1 and can guide hot wind thrown out by the fan 21, so that the hot wind can flow downwards along the side wall of the pot body 1, and the hot wind turbulence in the pot body 1 is reduced.

In this embodiment, be provided with the overware 3 that holds food in the pot body 1, overware 3 includes overware body 32 and the minor face 31 that upwards extends the formation from overware body 32, and overware body 32 has the return air inlet 321 that link up, and the overware is half to suspend in the inside of pot body 1, forms first wind channel 5 between the lateral wall of minor face 31 and the pot body 1, forms second wind channel 6 between overware body 32 and the 1 diapire of the pot body, first wind channel 5 and second wind channel 6 intercommunication. The short sides 31 of the baking tray 3 can separate the hot air, so that part of the hot air is blown to the upper surfaces of the food materials, part of the food materials are blown to the lower surfaces of the food, the upper and lower surfaces of the food can be blown with the hot air, and the cooking effect is good; moreover, the existence of the short edge 31 can block the food, prevent the food from blocking the air channel and improve the reliability of the cooking process.

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

In this embodiment, the aperture ratio more than or equal to 50% of ventilation hole 331 on turn-ups 33, when the aperture ratio of ventilation hole 331 is less than 50%, turn-ups 33 is stronger to hot-blast hindrance effect, and the hot air flow that gets into in the first wind channel 5 is less, and the bottom of eating the material can't be by abundant culinary art, and the upper and lower surface culinary art of eating the material is inhomogeneous, influences the use and experiences.

In this embodiment, the vent hole 331 is provided obliquely, and the oblique direction of the vent hole 331 is the same as the rotation direction of the hot wind. Through setting up ventilation hole 331 to slope along hot-blast direction of rotation, ventilation hole 331 is to under the effect of hot-blast hindrance, can guarantee that sufficient hot-blast from ventilation hole 331 gets into first wind channel 5, makes the upper and lower surface of edible material can be by the even heating, and the heating of edible material is effectual.

In order to obtain better cooking effect, the relation between the width L of the first air duct 5 and the radius R of the pan body 1 needs to be adjusted. Taking the potato chips as an example, the table 1 shows the moderate color ratio of the potato chips corresponding to different L/R values, and the table shows that when the L/R is more than or equal to 0.05, the moderate color ratio of the potato chips is more than 50%, and the cooking effect is good. In order to give consideration to both the cooking effect and the use experience, the value of L/R is preferably 0.05 to 0.2, because when the value of L/R is less than 0.05, the width of the first air duct 5 is too narrow, the flow of hot air entering the first air duct 5 is small, the lower surface of the food material is easily not well baked, and the cooking effect is poor; when the L/R is more than 0.2, the bearing area of the baking tray is too small, and more food materials cannot be cooked.

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

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

In this embodiment, the distance between the top of the short edge 31 and the bottom wall of the pot body 1 is H1, the height of the pot body 1 is H, and H1/H is greater than or equal to 0.2 and less than or equal to 0.5. The placing height of the baking tray is reasonably set, and the heating balance of the upper surface and the lower surface of the food material can be guaranteed. When the H1 is less than 0.2, the air inlet amount of the first air duct 5 is small, and excessive hot air is blown to the upper surface of the food material, so that the upper surface of the food material is easily burnt; when H1 is greater than 0.5, the intake of the first air duct 5 is large, and the excessive hot air is blown to the lower surface of the food material, which is easily burnt.

In the embodiment, the height of the second air duct 6 is H2, H2 is greater than or equal to 5mm and less than or equal to 25mm, and the height of the second air duct 6 is set reasonably, 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 large, the air inlet amount is small, and the hot efficiency of food materials is low; when the H2 is larger than 25mm, the air inlet volume of the second air duct 6 and the second air duct 6 is too large, the hot air in the second air duct 6 is easy to generate turbulence, ascending air flow is difficult to form, and the heating effect of food materials is influenced.

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

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

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

Example two.

In contrast to the first embodiment, the present embodiment provides a specific structure of an air fryer.

As shown in fig. 3 to 4, in the present embodiment, a wind deflector 4 is provided in the first air duct 5, and the wind deflector 4 can interrupt the rotation of hot air in the first air duct 5. The hot air entering the first air duct 5 is separated by the wind shield 4 and then flows along the wind shield 4 to enter the second air duct 6, and then is blown to the food material above the baking tray through the air return port 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 ascending air flow is easily formed in the second air duct 6, and the air inlet efficiency is further improved.

In this embodiment, the area of the wind shield 4 is gradually increased from top to bottom, and the hot air entering the first air duct 5 is gradually reduced in the circulating wind of the rotational flow due to the blocking effect of the wind shield 4 in the flowing process, so that compared with the situation that the circulating wind is suddenly interrupted, the circulating wind is gradually interrupted, which can reduce the occurrence of turbulence, and improve the air intake efficiency.

In this embodiment, in order to reduce hot-blast vortex, set up deep bead 4 along hot-blast direction of rotation slope, hot-blast direction can slowly be changed to the deep bead 4 of slope, prevents to take place the vortex, improves air inlet efficiency. It is understood that the wind screen 4 can be mounted on the inner wall of the pan body 1, on the short side 31, or as a separate piece movably mounted in the second air duct 6.

In this embodiment, the wind shielding plate 4 has a complete wind shielding section, that is, at least a part of the wind shielding plate 4 located in the first air duct 5 can completely block airflow circulation, so that no airflow circulation exists in the second air duct 6, an ascending airflow is easily formed, and the air intake efficiency is improved.

In the embodiment, the height of the complete wind shielding section is H3, H3 is more than or equal to 5mm, 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 circulation of the hot air can be effectively blocked. When H3 is less than 0.5mm, the full wind shielding section is too small, the rotation of hot wind cannot be completely blocked by the wind shielding plate 4, the rotating hot wind exists in the second air duct 6, rising hot wind is difficult to form, the lower surface of food materials is difficult to uniformly heat, 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 in this embodiment are all consistent with those in the embodiment, and are not described again.

Example three.

Compared with the second embodiment, the present embodiment provides a specific structure of the air fryer.

As shown in fig. 5-7, a flow guiding member 7 is disposed between the bakeware body 32 and the bottom wall of the pan body 1, a flow guiding rib 71 is disposed on the flow guiding member 7, and the flow guiding rib 71 extends into the first air duct 5 to form a wind deflector 4. On one hand, the flow guide piece 7 can guide hot air in the second air duct 6, so that the hot air in the second air duct 6 can flow orderly under the action of the flow guide piece 7, turbulence is reduced, and heat exchange efficiency is improved; on the other hand, the part of the diversion rib 71 extending into the first air duct 5 can serve as the wind shield 4, and the wind shield 4 can interrupt the rotation of hot air in the turning area, so that the hot air in the second air duct 6 is reduced, and rising hot air is easily formed. When the air fryer is used, hot air entering the first air duct 5 cannot flow in a rotating mode under the action of the flow guide ribs 71, flows along the surfaces of the flow guide ribs 71 under the action of the wall attachment effect, flows into the second air duct 6 along the flow guide ribs 71, flows upwards under the action of the flow guide ribs 71 after being mixed with hot air flowing in other directions in the second air duct 6, and is blown to the lower surface of food materials.

In this embodiment, water conservancy diversion spare 7 includes a plurality of water conservancy diversion muscle 71, and a plurality of water conservancy diversion muscle 71 extend along the radial direction of pot body 1 respectively, and the one end fixed connection of a plurality of water conservancy diversion muscle 71 is in the same place, and the other end upwards extends and forms the stabilizer blade 711 that is used for installing overware 3, and overware 3 can imbed in the installation space that the stabilizer blade 711 of a plurality of vortex muscle formed. The deflector 7 can act as a grill plate support, and the grill plate 3 is mounted on the deflector 7 to form a second air duct 6 between the grill plate body 32 and the bottom wall of the pan body 1.

In this embodiment, the diversion piece 7 is detachably connected to the baking tray 3, the diversion piece 7 is independently arranged on the bottom wall of the pot body 1, and a user can take out the baking tray together with the diversion piece 7 from the pot body 1 to conveniently clean the pot body 1 and the baking tray. In other embodiments, the deflector 7 can be connected to the grill plate by means of a snap, screws, welding, etc. In some other embodiments, the guiding element 7 may also be fixedly connected to the bottom wall of the pot body 1, and the specific connection structure is not limited.

In this embodiment, the deflector 7 abuts against the corners of the pan 1 and is in contact with the bottom wall and the side walls of the pan 1. When the air fryer works, the hot air flowing along the bottom wall and the side wall of the fryer body 1 forms rising hot air under the action of the flow guide ribs 71, so that the heat exchange efficiency is improved, and the cooking effect is improved. Moreover, the water conservancy diversion piece 7 simultaneously with the diapire and the lateral wall butt of the pot body 1, the diapire and the lateral wall of the pot body 1 can carry on spacingly to the water conservancy diversion piece 7, and then carry on spacingly to the overware, guarantee that the overware is installed in appropriate position.

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

Example four.

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

As shown in fig. 8, in this embodiment, a flow guiding member 7 is disposed between the baking tray body 32 and the bottom wall of the pot body 1, the flow guiding member 7 includes an annular fixing ring 72, a plurality of flow guiding ribs 71 are connected to the fixing ring 72, the plurality of flow guiding ribs 71 extend along the radial direction of the pot body 1, one end of the flow guiding rib 71 is connected to the fixing ring 72, the other end of the flow guiding rib 71 extends upward to form a supporting leg 711 for installing the baking tray 3, and the baking tray 3 is installed in an installation space defined by the plurality of flow guiding ribs 71.

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

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

Claims (10)

1. The utility model provides a three-dimensional heated air circulation's air fryer, includes the pot body and sets up in the hot-blast subassembly of pot body top, hot-blast subassembly includes heating pipe and fan, the internal overware that is provided with of pot, the overware includes overware body and the minor face that upwards extends the formation from overware body edge, the minor face with the lateral wall of the pot body forms first wind channel, the overware body with the diapire of the pot body forms the second wind channel, first wind channel with second wind channel intercommunication, the overware body has the return air inlet that link up, a serial communication port, the minor face outwards extends and forms the turn-ups, be provided with the ventilation hole on the turn-ups.

2. The air fryer with three-dimensional hot air circulation according to claim 1, wherein the vent holes are arranged obliquely, and the oblique direction of the vent holes is the same as the rotating direction of the hot air.

3. The air fryer with three-dimensional hot air circulation according to claim 1, wherein the opening rate of the vent hole is greater than or equal to 50%, and/or the opening rate of the return air inlet is greater than or equal to 40%.

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

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

6. The air fryer with the three-dimensional hot air circulation according to claim 1, wherein a flow guide piece is arranged in the second air channel, the flow guide piece is provided with flow guide ribs, the flow guide ribs extend 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.

7. The three-dimensional hot air circulation air fryer according to claim 6, wherein the wind deflector is arranged obliquely, and the oblique direction of the wind deflector is the same as the rotation direction of the hot air.

8. The air fryer of claim 6, wherein the area of the wind deflector is gradually increased from top to bottom.

9. The air fryer of claim 6, wherein said air deflector has a full air deflector section.

10. The air fryer with three-dimensional hot air circulation according to claim 9, wherein the height of the full wind shielding section is H3, and H3 is more than or equal to 5mm.

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