CN217744062U - Air fryer with good cooking effect - Google Patents

Abstract

The application discloses deep fryer of air that culinary art is effectual, including last casing and lower casing, be equipped with hot-blast subassembly in the upper casing, the internal cavity that is equipped with of inferior valve, the internal pot body that is equipped with of cavity, the external portion of pot is equipped with steam device and first heating member, steam device and pot body bottom intercommunication, first heating member are located on the steam device to it is internal that the fluid in the steam device forms superheated steam entering pot. The utility model provides a pair of fry pot of effectual air of culinary art can solve and how to make the air fry pot keep food moisture moderate when using to improve the problem of culinary art effect.

Description

Air fryer with good cooking effect

Technical Field

The application relates to the technical field of household appliances, in particular to an air fryer with a good cooking effect.

Background

The air fryer comprises an upper shell and a lower shell, wherein a hot air assembly is arranged in the upper shell, a cavity is arranged in the lower shell, and a pot body is arranged in the cavity. The hot air component sequentially comprises a motor, a cooling fan, an air guide cover, a heating fan and a heating pipe from top to bottom, the air guide cover is arranged above the heating fan and the heating pipe, the motor drives the heating fan to blow air and the air is heated by the heating pipe to form hot air flow which circularly flows in the pot body, and the hot air flow moves on the surface of the food block to heat and cure food, so that the cooking mode of deep-frying and curing is healthier. However, heating with hot air flow can result in excessive water loss from the food, which can result in a poor mouthfeel of the food.

Therefore, CN213786987U discloses an air fryer, through setting up steam generator's steam outlet and pot body inner chamber intercommunication to make the steam that steam generator produced get into pot body inner chamber, increase the humidity in the pot body inner chamber, can avoid the edible material moisture loss of pot body inner chamber too much and lead to the not good problem of taste. However, in the design, the steam discharged into the inner cavity of the pot body can be condensed into water drops in the heating process, and the water drops appear on the surface of food and in the machine, so that the taste of the food is influenced, and the use of the machine is influenced.

SUMMERY OF THE UTILITY MODEL

The utility model provides a fry pot of effectual air of culinary art for it is moderate to solve and how to make the air fry pot use time keep food moisture, with the problem that improves the culinary art effect.

For realizing above-mentioned purpose, this application provides a cook effectual air and explode pot, including last casing and lower casing, be equipped with hot-blast subassembly in the last casing, the internal cavity that is equipped with of inferior valve is equipped with the pot body in, and the external portion of pot is equipped with steam device and first heating member, and steam device and pot body bottom intercommunication, first heating member are located on the steam device to the fluid in the heating steam device forms superheated steam and gets into in the pot body.

Current air is fried pot is owing to use wet steam heating to eat the material, can lead to eating the material surface and produce the comdenstion water, and the comdenstion water can form the thermal-insulated membrane of one deck on eating the material surface to lead to the unable effectual heating of wet steam to eat the material surface, heating efficiency is lower. According to the food cooking device, the steam assembly and the first heating element are arranged outside the pot body, fluid in the steam assembly is heated by the first heating element to form superheated steam, the superheated steam flows into the pot body to cook food, and the specific heat and the heat transfer coefficient of the superheated steam are larger than those of air and are drier, so that the generation of condensed water on the surface of food materials is reduced, the surface of the food materials can be effectively heated by the superheated steam, and the heating speed of the food materials is high; in addition, compared with wet steam, the superheated steam has higher temperature and higher heating efficiency; meanwhile, the superheated steam is slightly condensed in the pot body after heat exchange, so that the air moisture in the pot body is improved, the food material moisture is kept moderate, the excessive moisture on the surface of the food material cannot influence the taste, and the cooking effect is improved.

In a preferred implementation mode of the air fryer that culinary art is effectual, steam device includes water tank and the second heating member that is used for heating the water tank, and water tank and pot body bottom intercommunication, first heating member are located on the water tank to steam in the heating water tank forms superheated steam.

So, after producing wet steam through second heating member heating water tank, wet steam in the first heating member heating water tank on the water tank is in order to form superheated steam, and superheated steam flows into the internal portion heating of pot from the position of water tank and pot body bottom intercommunication and eats the material for first heating member heats the water tank with the second heating member simultaneously, improves the efficiency that the water tank produced wet steam and superheated steam, guarantees the heating efficiency that the air was fried a pot.

In a preferred implementation mode of the air fryer with good cooking effect, the water tank is arranged at the bottom of the fryer body, and the first heating element is arranged on the outer side wall of the water tank.

So, through locating the water tank pot body bottom, the lateral wall of water tank is located to the first heating member, and contacts with pot body bottom for the first heating member is in order to produce superheated steam in the inside wet steam of heating water tank.

In a preferred implementation of the air fryer with a good cooking effect, the water tank is arranged at the bottom of the fryer body, and the first heating element is arranged above the liquid level in the water tank.

So, through locating the water tank pot body bottom, the liquid level top in the water tank is located to first heating member for water in the water tank is after producing wet steam by the heating of second heating member, and wet steam upflow and when flowing through first heating member, is formed superheated steam by the heating of first heating member in the water tank is inside, through locating the water tank with first heating member, enlarges the area of contact of wet steam and first heating member, improves superheated steam's generation rate.

In a preferred implementation of the air fryer that culinary art is effectual, the liquid level below in the water tank is located to the second heating member, first heating member and second heating member integrated into one piece.

In this way, the second heating element is arranged below the liquid level in the water tank, so that the second heating element is in direct contact with the water in the water tank, and the water is efficiently heated to generate wet steam; first heating member and second heating member integrated into one piece for first heating member can convenient and fast with the second heating member install in the water tank inside, make first heating member be located the water tank inside simultaneously, can with wet steam direct contact, thereby the heating forms superheated steam, reduces the heat loss.

In a preferred implementation mode of an air fryer with a good cooking effect, the steam device comprises a water tank and an air flow pipeline, one end of the air flow pipeline is communicated with the water tank, the other end of the air flow pipeline is communicated with the bottom of the pot body, and the first heating element is arranged on the outer wall of the water tank and is in contact with the outer wall of the air flow pipeline so as to heat steam in the air flow pipeline to form superheated steam.

So, include water tank and air current pipeline through setting up steam device, the one end and the water tank intercommunication of air current pipeline, the other end and pot body bottom intercommunication, during the steam inflow air current pipeline that produces in the water tank to flow into the pot body through air current pipeline. The first heating element is arranged on the outer wall of the water tank and is in contact with the outer wall of the airflow pipeline to heat steam in the airflow pipeline to form superheated steam, so that the first heating element can simultaneously heat the water tank and the airflow pipeline, the utilization efficiency of the first heating element is improved, and the heat loss is reduced.

In a preferred implementation mode of an air fryer with a good cooking effect, the steam device comprises a water tank and an air channel, one end of the air channel is communicated with the hot air component, the other end of the air channel is communicated with the water tank, the water tank is communicated with the bottom of the fryer body, and the first heating element is arranged on the outer side wall of the air channel so that hot air in the air channel enters the water tank to form superheated steam after being heated.

So, include water tank and wind channel through setting up steam device, wind channel one end and hot-blast subassembly intercommunication, the other end and water tank intercommunication, water tank and pot body bottom intercommunication for during hot-blast inflow wind channel that hot-blast subassembly blew off, and flow towards the water tank along the wind channel. The first heating member is located the wind channel lateral wall to make the hot gas flow in the wind channel form high-temperature air and get into the water tank after being heated, form superheated steam after the high-temperature air contacts with the surface of water in the water tank and heat food in the pot body, thereby take place the final wet steam that forms of heat exchange with food, further promote the humidity of the internal air of pot, guarantee that food has good taste after the culinary art.

In a preferred implementation of a good cooking air fryer, the water tank is further provided with a second heating element to heat water in the water tank to form steam.

So, still be equipped with the second heating member through the water tank to water in the heating water tank forms steam, makes the hot gas flow in the wind channel form high-temperature air and get into the water tank after the heating, carries out the heat exchange with the steam in the water tank, in order to form superheated steam, further improves superheated steam's the rate of generation and superheated steam's the formation volume.

In a preferred implementation mode of the air fryer with good cooking effect, the steam device comprises an air channel and a spraying assembly which sprays water mist towards the inside of the air channel, one end of the air channel is communicated with the hot air assembly, the other end of the air channel is communicated with the bottom of the fryer body, and the first heating element is arranged on the outer side wall of the air channel so that hot air in the air channel is heated and then mixed with the water mist to form superheated steam.

So, include the wind channel and towards the spraying subassembly of the interior injection water smoke of wind channel through setting up steam device, wind channel one end and hot-blast subassembly intercommunication, the other end and pot body bottom intercommunication, the wind channel lateral wall is located to first heating member for during hot-blast inflow wind channel that hot-blast subassembly blew off, heat formation high temperature air in the wind channel, later mix with spraying subassembly spun water smoke, water smoke vaporization is until forming superheated steam, has further improved superheated steam's generation rate.

In the preferred implementation mode of the air fryer that a culinary art is effectual, the spraying subassembly includes water tank, water pump and nozzle, and the bottom intercommunication of water tank and pot body, water pump are connected between water tank and nozzle, and the spraying end of nozzle is located inside the wind channel.

So, include water tank, water pump and nozzle through setting up the spraying subassembly, the bottom intercommunication of the water tank and the pot body, the water pump is connected between water tank and nozzle, and inside the wind channel was located to the spraying end of nozzle, utilized the nozzle to send water smoke towards the inside spraying in wind channel for the high temperature air that forms after the wind channel internal heating can with water smoke intensive mixing, improve superheated steam's generation efficiency.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

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

FIG. 2 is a cross-sectional view of a second embodiment of the present application showing a well cooked air fryer;

FIG. 3 is a sectional view of an air fryer having a good cooking effect according to a third embodiment of the present application;

FIG. 4 is a cross-sectional view of the steaming device of FIG. 3;

FIG. 5 is a cross-sectional view of a well cooked air fryer in accordance with a fourth embodiment of the present application;

FIG. 6 is a cross-sectional view of a fifth embodiment of the present application showing an air fryer with improved cooking.

Description of reference numerals:

100. an upper housing; 110. a hot air assembly; 111. a motor; 112. a heat radiation fan; 113. a wind scooper; 114. a heating fan; 115. heating a tube; 200. a pan body; 210. a shelf; 220. a vent hole; 300. A steam device; 310. a water tank; 320. a second heating member; 330. an air flow conduit; 340. an air duct; 341. Driving a fan; 342. a filter screen; 350. a spray assembly; 351. a water pump; 352. a nozzle; 400. a first heating member; 500. a lower housing; 600. a cavity.

Detailed Description

In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

In the description of the present application, it is to be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the application and for simplicity in description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed in a particular orientation, and be operated in a particular manner, and thus should not be considered limiting. Furthermore, the terms "first", "second" and "first" 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, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the present application, "a plurality" means two or more unless specifically limited otherwise.

In the description of the present application, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; may be mechanically connected, may be electrically connected or may be in communication with each other; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.

In this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may comprise direct contact of the first and second features, or may comprise contact of the first and second features not directly but through another feature in between. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.

The following disclosure provides many different embodiments or examples for implementing different features of the application. In order to simplify the disclosure of the present application, specific example components and arrangements are described below. Of course, they are merely examples and are not intended to limit the present application. Moreover, the present application may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed. In addition, examples of various specific processes and materials are provided herein, but one of ordinary skill in the art may recognize applications of other processes and/or use of other materials.

As shown in fig. 1 to 6, the air fryer with good cooking effect provided in the embodiment of the present application includes an upper casing 100 and a lower casing 500, a hot air assembly 110 is disposed in the upper casing 100, a cavity 600 is disposed in the lower casing 500, a pot body 200 is disposed in the cavity 600, a steam device 300 and a first heating element 400 are disposed outside the pot body 200, the steam device 300 is communicated with the bottom of the pot body 200, and the first heating element 400 is disposed on the steam device 300 to heat fluid in the steam device 300 to form superheated steam to enter the pot body 200. The hot air assembly 110 includes a motor 111, a heat dissipating fan 112, an air guiding cover 113, a heating fan 114 and a heating pipe 115, and is sequentially disposed in the upper casing 100 from top to bottom, the air guiding cover 113 is covered above the heating fan 114 and the heating pipe 115, and the motor 111 drives the heating fan 114 to blow air and heat the air by the heating pipe 115 to form a hot air flow circulating in the pot 200. The first heating assembly heats steam in the steam device 300, and the steam flows into the pot body 200 through the communication part between the steam device 300 and the bottom of the pot body 200 to heat food.

Current air is fried pot can lead to eating the material surface and produce the comdenstion water owing to use wet steam heating to eat the material, and the comdenstion water can form the thermal-insulated membrane of one deck on eating the material surface to lead to the unable effectual heating of wet steam to eat the material surface, heating efficiency is lower. In the application, the steam component and the first heating element 400 are arranged outside the pot body 200, the first heating element 400 heats fluid in the steam component to form superheated steam, the superheated steam flows into the pot body 200 to cook food, and the superheated steam is higher in specific heat and heat transfer coefficient than air and is drier, so that condensed water on the surface of food materials cannot be generated, the superheated steam can effectively heat the surface of the food materials, and the heating speed of the food materials is higher; in addition, compared with wet steam, the superheated steam has higher temperature and higher heating efficiency; meanwhile, the superheated steam is slightly condensed in the pot body 200 after heat exchange, so that the air moisture in the pot body 200 is improved, the moderate moisture of the food material is kept, the overlarge moisture on the surface of the food material cannot influence the taste, and the cooking effect is improved.

It is understood that the fluid in the steam device includes water, wet steam formed by heating water, dry steam, superheated steam, and other liquid or gaseous fluids.

Example one

As shown in fig. 1, in the present embodiment, the steam device 300 includes a water tank 310 and a second heating member 320 for heating the water tank 310, the water tank 310 is communicated with the bottom of the pot body 200, and the first heating member 400 is provided on the water tank 310 to heat the steam in the water tank 310 to form superheated steam.

During cooking, the heating pipe 115 and the heating fan 114 at the upper end of the pot body 200 work to blow hot air flow into the pot body 200, and the hot air flow flows downwards along the side wall of the pot body 200 to the bottom, gathers towards the middle and flows upwards to form air flow circulation. The second heating member 320 heats the water tank 310 to generate wet steam inside the water tank 310 and fill the cavity in the water tank 310, the first heating member 400 provided on the water tank 310 heats the wet steam in the cavity until superheated steam is formed, and the superheated steam flows into the pot body 200 through the communication part between the water tank 310 and the bottom of the pot body 200 to participate in air circulation and simultaneously heats and ripens food materials.

It will be appreciated that the water tank 310 may be manually filled by a user or may be configured to automatically fill with water from a water filling device. The water level line is arranged in the water tank 310 to prevent the water from overflowing due to overfilling when the user adds water manually.

As shown in fig. 1, in a preferred implementation manner of the air fryer with good cooking effect, a shelf 210 is arranged in a pot body 200, the shelf 210 is connected with the inner wall of the pot body 200 so that the shelf 210 is suspended in the inner cavity of the pot body 200, and a plurality of vent holes 220 are arranged on the surface of the shelf 210 so that air flows circularly below and above the shelf 210. When the air fryer cooks, food is placed above the shelf 210, and superheated steam flows to the upper side of the shelf 210 from the lower side of the shelf 210, so that the problem that the lower part of the food is heated slowly when the upper part of the food is only heated like the traditional air fryer is avoided, the food is heated uniformly, and the cooking effect is improved.

Thus, after the water tank 310 is heated by the second heating element 320 to generate wet steam, the first heating element 400 on the water tank 310 heats the wet steam in the water tank 310 to form superheated steam, and the superheated steam flows into the pot body 200 from the position where the water tank 310 is communicated with the bottom of the pot body 200 to heat the food material, so that the first heating element 400 and the second heating element 320 heat the water tank 310 at the same time, the efficiency of generating the wet steam and the superheated steam in the water tank 310 is improved, and the heating efficiency of the air fryer is ensured.

In a preferred embodiment of a cooking efficient air fryer, as shown in fig. 1, a water tank 310 is provided at the bottom of the pot 200, and a first heating element 400 is provided at an outer sidewall of the water tank 310 and contacts the bottom of the pot 200.

During the cooking process, the first heating member 400 heats the steam in the water tank 310 to form superheated steam, and simultaneously heats the bottom of the pot body 200, so that the air flow in the pot body 200 is promoted to circulate and simultaneously the auxiliary cooking and heating of food are realized, and the air fryer has high cooking efficiency.

So, through locating water tank 310 bottom pot body 200, first heating member 400 locates the lateral wall of water tank 310, and contacts bottom pot body 200 for first heating member 400 is in order to produce superheated steam heating the inside wet steam of water tank 310, contacts in order to heat pot body 200 with pot body 200 bottom simultaneously, improves the heating efficiency that the air fried the pot.

Example two

As shown in fig. 2, in the present embodiment, the water tank 310 is disposed at the bottom of the pot body 200, and the first heating member 400 is disposed above the liquid level in the water tank 310.

It will be appreciated that the first heating member 400 is located above the liquid level in the water tank 310 and between the liquid level in the water tank 310 and the communication between the water tank 310 and the pan body 200. After the second heating member 320 heats the water tank 310 to generate wet steam, the wet steam flows across the surface of the first heating member 400 while flowing in the water tank 310, so that the wet steam is sufficiently contacted with the first heating member 400 to be efficiently heated.

In this way, by disposing the water tank 310 at the bottom of the pot body 200 and disposing the first heating member 400 above the liquid level in the water tank 310, the wet steam flows upward after the water in the water tank 310 is heated by the second heating member 320 to generate the wet steam and is heated by the first heating member 400 to form superheated steam inside the water tank 310 while flowing through the first heating member 400, and by disposing the first heating member 400 inside the water tank 310, the contact area between the wet steam and the first heating member 400 is enlarged, and the generation rate of the superheated steam is increased.

In a preferred implementation of a good cooking air fryer, as shown in fig. 2, the second heating member 320 is located below the liquid level in the water tank 310 and the first heating member 400 is integrally formed with the second heating member 320.

It is understood that the first heating member 400 is integrally provided with the second heating member 320, and the second heating member 320 is connected to the bottom wall of the inside of the water tank 310 to heat water filled in the water tank 310 to generate wet steam. The first heating member 400 is connected to one end of the second heating member 320 and extends toward a communication between the water tank 310 and the pot body 200 such that the first heating member 400 is positioned between the liquid level in the water tank 310 and the communication between the water tank 310 and the pot body 200, and the wet steam is heated while passing through the first heating member 400 to generate superheated steam.

Preferably, the water tank 310 is connected to an outer bottom wall of the bottom of the pot, and the first heating element 400 is inside the water tank 310 and connected to an inner top wall of the water tank 310, so that the bottom of the pot body 200 can be heated while heating wet steam inside the water tank 310, and the circulation of air flow inside the pot body 200 is promoted while assisting in cooking and heating food, so that the air fryer has high cooking efficiency.

In this manner, by disposing the second heating member 320 below the liquid level in the water tank 310, the second heating member 320 is brought into direct contact with the water in the water tank 310, thereby efficiently heating the water to generate wet steam; the first heating member 400 and the second heating member 320 are integrally formed, so that the first heating member 400 and the second heating member 320 can be conveniently and rapidly installed inside the water tank 310, and the first heating member 400 is located inside the water tank 310 and can be directly contacted with wet steam, thereby forming superheated steam by heating and reducing heat loss.

The other structures of the second embodiment are the same as those of the first embodiment, and are not described in detail here.

EXAMPLE III

As shown in fig. 3 to 4, in this embodiment, the steam device 300 includes a water tank 310 and an air flow pipe 330, one end of the air flow pipe 330 is communicated with the water tank 310, and the other end is communicated with the bottom of the pot body 200, and a first heating member 400 is disposed on the outer wall of the water tank 310 and is in contact with the outer wall of the air flow pipe 330 to heat the steam in the air flow pipe 330 to form superheated steam.

It is understood that the first heating member 400 is disposed between the gas flow pipe 330 and the water tank 310 so that the first heating member 400 can simultaneously heat the gas in the gas flow pipe 330 and the water in the water tank 310. Preferably, the first heating member 400 is disposed around an outer wall of the water tank 310, the air flow duct 330 is wrapped around the first heating member 400 and a bottom wall of the water tank 310, so that the first heating member 400 is located inside the air flow duct 330 and contacts with the bottom wall of the water tank 310, after the first heating member 400 heats the water tank 310 to generate wet steam, the wet steam flows along a surface of the first heating member 400 in the air flow duct 330, and the first heating member 400 heats the wet steam to form superheated steam.

Thus, by arranging steam device 300 to include water tank 310 and air flow pipe 330, one end of air flow pipe 330 is communicated with water tank 310 and the other end is communicated with the bottom of pot body 200, and steam generated in water tank 310 flows into air flow pipe 330 and flows into pot body 200 through air flow pipe 330. The first heating member 400 is disposed on an outer wall of the water tank 310 and contacts an outer wall of the air flow duct 330 to heat the steam in the air flow duct 330 to form superheated steam, so that the first heating member 400 can heat the water tank 310 and the air flow duct 330 at the same time, thereby improving the utilization efficiency of the first heating member 400 and reducing heat loss.

The other structures of the third embodiment are the same as those of the second embodiment, and are not described herein again.

Example four

As shown in fig. 5, in the present embodiment, the steam device 300 includes a water tank 310 and an air duct 340, one end of the air duct 340 is communicated with the hot air assembly 110, the other end is communicated with the water tank 310, the water tank 310 is communicated with the bottom of the pot body 200, and the first heating element 400 is disposed on the outer side wall of the air duct 340, so that the hot air in the air duct 340 enters the water tank 310 after being heated to form superheated steam.

When cooking, food materials are placed on the upper side of the shelf 210, after the air fryer is started, the motor 111 drives the heat dissipation fan 112 and the heating fan 114 to rotate together, the heat dissipation fan 112 is used for dissipating heat generated by the motor 111, when the heating fan 114 rotates, air flows in from the middle of the heating fan 114 and flows out from the edge, part of the flowing hot air directly flows into the pot body 200 through the flow guiding effect of the air guiding cover 113, and the other part of the flowing hot air flows into the air channel 340 and flows into the pot body 200 through the air channel 340, the water tank 310 and the bottom of the pot body 200. The two portions of air perform heat exchange with the food material and then flow back to the middle of the heating fan 114 to form a circulating flow of air flow.

It can be understood that, by setting parameters such as the power of the first heating member 400 and the heating area in the air duct 340, the hot air flowing into the air duct 340 can be heated to a high temperature of over 100 ℃ after being heated by the first heating member 400. The air flowing into the air duct 340 is primarily heated by the heating pipe 115 in the air guiding cover 113, and is heated again by the heating element in the air duct 340, and the temperature of the air exceeds 100 ℃. The high-temperature air flows into the water tank 310 and then contacts with the liquid level in the water tank 310, so that the water body is heated and vaporized to form wet steam, the wet steam continuously exchanges heat with the high-temperature air, and finally superheated steam flows into the pot body 200.

Thus, by arranging the steam device 300 to comprise the water tank 310 and the air duct 340, one end of the air duct 340 is communicated with the hot air assembly 110, the other end of the air duct 340 is communicated with the water tank 310, and the water tank 310 is communicated with the bottom of the pot body 200, so that the hot air blown out by the hot air assembly 110 flows into the air duct 340 and flows towards the water tank 310 along the air duct 340. The first heating member 400 is arranged on the outer side wall of the air duct 340, so that hot air in the air duct 340 forms high-temperature air after being heated and enters the water tank 310, the high-temperature air forms superheated steam after being contacted with the water surface in the water tank 310 and flows into the pot body 200 to heat food, heat exchange is carried out between the superheated steam and the food, and finally wet steam is formed, the humidity of the air in the pot body 200 is further improved, and good taste of the food after cooking is guaranteed.

In a preferred implementation of a well-cooked air fryer, the water tank 310 is also provided with a second heating element 320 to heat the water in the water tank 310 to form steam.

Preferably, the second heating member 320 heats water in the water tank 310 to form wet steam, and after the high-temperature air heated by the first heating member 400 in the air duct 340 flows into the water tank 310, the high-temperature air is mixed with the wet steam and exchanges heat with the wet steam to form superheated steam which flows into the pot body 200 for cooking.

Preferably, a driving fan 341 is disposed in the air duct 340, the driving fan 341 may be a centrifugal fan or an axial fan, so as to increase the flow rate and the air pressure in the air duct 340, further increase the air fluidity, enable more air to flow into the air duct 340 and to flow into the bottom of the pot body 200 through the first heating member 400 and then heat, and improve the uniformity of the upper and lower sides of the food material heated.

In this way, the second heating element 320 is further disposed on the water tank 310 to heat the water in the water tank 310 to form steam, so that the hot air in the air duct 340 flows into the water tank 310 after being heated and exchanges heat with the steam in the water tank 310 to form superheated steam, thereby further increasing the generation rate of the superheated steam.

The other structures of the fourth embodiment are the same as those of the third embodiment, and are not described herein.

EXAMPLE five

As shown in fig. 6, in this embodiment, the steam device 300 includes an air duct 340 and a spraying component 350 for spraying water mist into the air duct 340, one end of the air duct 340 is communicated with the hot air component 110, the other end is communicated with the bottom of the pot 200, and the first heating component 400 is disposed on the outer side wall of the air duct 340, so that the hot air flow in the air duct 340 is heated and then mixed with the water mist to form superheated steam. The spraying assembly 350 includes a water tank 310, a water pump 351 and a nozzle 352, the water tank 310 is communicated with the bottom of the pot body 200, the water pump 351 is connected between the water tank 310 and the nozzle 352, and the spraying end of the nozzle 352 is arranged inside the air duct 340.

Preferably, a filter screen 342 is disposed at an air inlet of the air duct 340 or inside the air duct 340 at an end of the first heating member 400 close to the hot air component 110, so as to avoid that the air flowing into the air duct 340 from the air guiding cover 113 carries oil substances to pollute the air duct 340, which causes poor problems such as reduction of heating efficiency of the first heating member 400 or generation of smoke.

So, include wind channel 340 and the spraying subassembly 350 towards spraying water smoke in the wind channel 340 through setting up steam device 300, wind channel 340 one end and hot air subassembly 110 intercommunication, the other end and pot body 200 bottom intercommunication, first heating member 400 is located wind channel 340 lateral wall for hot-blast inflow wind channel 340 that hot air subassembly 110 blew out heats in wind channel 340 and forms high-temperature air, later with spraying subassembly 350 spun water smoke mixture, water smoke vaporization is until forming superheated steam, superheated steam's generation rate has further been improved. In addition, through setting up spraying subassembly 350 and including water tank 310, water pump 351 and nozzle 352, water tank 310 communicates with the bottom of pot body 200, and water pump 351 is connected between water tank 310 and nozzle 352, and inside wind channel 340 was located to the spraying end of nozzle 352, utilized nozzle 352 to spout water smoke towards wind channel 340 inside for the high temperature air that forms after heating in wind channel 340 can fully mix with water smoke, improves superheated steam's generation efficiency.

The other structures of the fifth embodiment are the same as those of the fourth embodiment, and are not described herein.

It will be evident to those skilled in the art that the present application is not limited to the details of the foregoing illustrative embodiments, and that the present application may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the application being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Although the present application has been described in detail with reference to preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the present application.

Claims (10)

1. The utility model provides a deep fryer of air that culinary art is effectual, includes casing and lower casing, be equipped with hot-blast subassembly in the upper casing, the internal cavity that is equipped with of inferior valve, be equipped with the pot body in the cavity, its characterized in that, the external portion of pot is equipped with steam device and first heating member, steam device and pot body bottom intercommunication, first heating member is located on the steam device to it is internal that the fluid in the steam device forms superheated steam entering pot.

2. An air fryer with improved cooking as claimed in claim 1, wherein said steam means includes a water tank and a second heating element for heating said water tank, said water tank being in communication with the bottom of said fryer body, said first heating element being disposed on said water tank for heating steam in said water tank to form superheated steam.

3. An air fryer with improved cooking as claimed in claim 2, wherein said water tank is located at the bottom of said fryer body and said first heating element is located on the outside wall of said water tank.

4. An air fryer with improved cooking according to claim 2, wherein said water tank is located at the bottom of said pot, and said first heating element is located above the level of the liquid in said water tank.

5. An air fryer with improved cooking according to claim 4, wherein said second heating element is located below the level of liquid in said water tank, said first heating element being integrally formed with said second heating element.

6. An air fryer with good cooking effect as claimed in claim 1, wherein said steam device comprises a water tank and an air flow pipe, one end of said air flow pipe is communicated with said water tank, the other end is communicated with the bottom of said pot body, said first heating element is arranged on the outer wall of said water tank and is contacted with the outer wall of said air flow pipe, so as to heat the steam in said air flow pipe to form superheated steam.

7. An air fryer with good cooking effect according to claim 1, wherein the steam device comprises a water tank and an air duct, one end of the air duct is communicated with the hot air component, the other end of the air duct is communicated with the water tank, the water tank is communicated with the bottom of the pot body, the first heating element is arranged on the outer side wall of the air duct, so that hot air in the air duct enters the water tank after being heated to form superheated steam.

8. An air fryer with improved cooking according to claim 7, wherein said water tank is further provided with a second heating element for heating water in said water tank to form steam.

9. The air fryer with good cooking effect according to claim 1, wherein the steam device comprises an air channel and a spraying component for spraying water mist towards the inside of the air channel, one end of the air channel is communicated with the hot air component, the other end of the air channel is communicated with the bottom of the pot body, and the first heating component is arranged on the outer side wall of the air channel, so that hot air in the air channel is heated and then mixed with the water mist to form superheated steam.

10. The air fryer with good cooking effect of claim 9, wherein the spraying assembly comprises a water tank, a water pump and a nozzle, the water tank is communicated with the bottom of the pot body, the water pump is connected between the water tank and the nozzle, and the spraying end of the nozzle is arranged inside the air channel.

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