CN218683855U - Steam air frying pot - Google Patents

Abstract

The utility model discloses a steam air fryer belongs to life electrical apparatus field, has solved that vaporization efficiency is lower, the more problem of heat energy waste, and the technical scheme who solves this problem mainly is including organism and culinary art pot, the hot-blast subassembly of locating the organism, and the culinary art pot is used for placing edible material, and hot-blast subassembly is to carrying hot-blast edible material in order to heat in the culinary art pot, and hot-blast subassembly includes fan and heating member, and the fan is rotatory to produce the air current and form hot-blastly after the heating of heating member, the organism still is equipped with water tank and porous piece that absorbs water, and porous piece that absorbs water has the end and the evaporating end that absorbs water, and the end that absorbs water of porous piece is followed the water tank and is absorbed water, the evaporating end is located hot-blast flow path. The utility model discloses mainly used effectively promotes vaporization efficiency, reduces the heat energy loss.

Description

Steam air frying pot

Technical Field

The utility model relates to a life electrical apparatus, especially a steam air fryer.

Background

Air fryers are generally provided with a fan and a heating pipe in a machine head, the fan rotates to generate air flow and is heated by a heating element to form hot air, and the hot air circulates in a cooking pot to cook food materials. However, when the food materials are cooked, a large amount of water in the food materials is consumed, so that the prepared food materials are seriously dehydrated, the food materials are dry and astringent, and the taste is poor. Certainly, also have the air of humidification function to explode the pot in the market, through set up the water box bottom the culinary art pot, water heating and steam production in the water box, carry out the humidification to eating the material at the culinary art in-process, wherein there are two kinds to the heating methods of water box, one kind is the heating pipe that utilizes air to explode pot self, another kind is the extra heater that increases and realizes, because need heat the water of whole water box to the high enough temperature from the room temperature in the short time, just can produce a large amount of steam fast, not only vaporization efficiency is lower, and use the air to explode the pot at every turn after, the high temperature water in the water box will slowly drop to the room temperature again, actually cause the heat energy waste more.

SUMMERY OF THE UTILITY MODEL

The utility model aims to reach the purpose that a steam air is fried pot is provided, solved the lower, the extravagant more problem of heat energy of vaporization efficiency, effectively promote vaporization efficiency, reduce the heat energy loss.

In order to achieve the above purpose, the utility model adopts the following technical scheme: the utility model provides a steam air fryer, includes the organism and locates culinary art pot, the hot-blast subassembly in the organism, the culinary art pot is used for placing and eats the material, and hot-blast subassembly is to the interior hot-blast material of carrying of culinary art pot, and hot-blast subassembly includes fan and heating member, and the fan is rotatory to produce the air current and form hot-blastly after the heating of heating member, the organism still is equipped with water tank and porous piece that absorbs water, and porous piece that absorbs water has end and evaporating end that absorbs water, and the end that absorbs water that the porous piece that absorbs water from the water tank, the evaporating end is located hot-blast flow path.

After the technical scheme is adopted, the utility model has the advantages of as follows: firstly, because only the liquid water at the evaporation end needs to be heated, the water volume is less, the liquid water can be quickly vaporized, thereby the vaporization efficiency is improved, the liquid water at the evaporation end is heated, the heat is rarely transferred to the water tank and the water absorption end, the water at the water tank and the water absorption end can be not required to be heated together, the heat energy loss caused is less, secondly, the evaporation end is positioned on the flow path of hot air, the steam generated by the evaporation end can participate in the hot air circulation in the cooking pot along with the hot air, the food material is more uniformly humidified, the moisture of the food material is kept, the cooking taste is better, no additional heating component is needed, the structure is simpler, moreover, the water absorption end of the porous water absorption piece absorbs water from the water tank, the structure is simple, the continuous water supply at the evaporation end of the porous water absorption piece can be favorably ensured, the continuous humidification of the hot air is carried out, the humidity in the whole cooking pot is kept constant, the moisture of the food material is favorably kept, and the cooking taste is further better.

Further, the evaporation end faces the heating member. By adopting the technical scheme, the heat of the heating element can be better transferred to the evaporation end, and the water at the evaporation end can be quickly heated to form steam.

Furthermore, the water tank is positioned at the top of the machine body and above the cooking pot, and the water suction end is positioned in the water tank. Adopt aforementioned technical scheme, make full use of cooks the idle space of pot top, make the fried pot internal layout of steam air compacter to and the end that absorbs water is located the water tank, can continuously absorb the water in the water tank, be favorable to guaranteeing that porous piece that absorbs water continuously has water, thereby be favorable to lasting the humidification to hot-blast and edible material.

Further, the evaporation end is lower than the water absorption end. By adopting the technical scheme, the water in the water absorption end flows to the evaporation end under the capillary action and also flows to the evaporation end under the gravity action, so that the water absorption capacity of the porous water absorption piece is improved, and the evaporation end is ensured to continuously keep water.

Furthermore, the porous water absorbing part comprises a first section positioned in the water tank, a third section positioned outside the water tank and a second section connecting the first section and the third section, the second section is connected with the top ends of the first section and the third section, the water absorbing end is positioned at the bottom end of the first section, and the evaporating end is positioned at the bottom end of the third section. By adopting the technical scheme, firstly, the water suction end is positioned at the bottom end of the first section, on one hand, the water suction end is favorable for absorbing water with a lower liquid level in the water tank, on the other hand, the water sucked through the water suction end can only flow in one direction in the porous water suction piece, and the water can flow to the evaporation end more stably, so that the humidification effect is ensured, and the evaporation end is arranged at the bottom end of the third end, so that the water entering the third section can be discharged through the evaporation end, the bottom end of the third section is prevented from being kept in a saturated state for a long time, and the water suction capacity of the porous water suction piece is favorably ensured.

Furthermore, the water tank is arranged on one side of the machine body, the porous water absorbing piece is arranged in the water tank, and the evaporation end extends out of the side face of the water tank and extends to the flow path of the hot air. Adopt aforementioned technical scheme, make the evaporating end need not to stretch out from the water tank top, reduce the height of porous piece that absorbs water in vertical direction, more be favorable to water to carry the evaporating end, and one side of organism is located to the water tank, be favorable to reducing the mounting height of water tank, the corresponding focus that reduces steam air fryer improves operating stability, also can increase the installation space of water tank, thereby can install bigger volumetric water tank, reduce user operation frequency, also can conveniently add water to the water tank.

Furthermore, the water absorption end is positioned at the bottom end of the porous water absorption piece, and the evaporation end is positioned at the top end of the porous water absorption piece. By adopting the technical scheme, the liquid water flows upwards by overcoming the self weight, so that the phenomenon that the liquid water flows onto food materials without vaporization due to excessive liquid water at the evaporation end can be avoided.

Further, the organism is equipped with the mount pad, and the water tank is detachable to be connected in the mount pad, and the mount pad is equipped with the water supply connector with water tank sealing connection, and the end that absorbs water is located water supply connector's bottom, and the evaporation end stretches to on the hot-blast flow path. By adopting the technical scheme, the water tank and the mounting seat can be detachably connected, so that the water tank is conveniently added with water and cleaned, and the water suction end is positioned at the bottom of the water inlet joint, so that water in the water tank can be better absorbed.

Furthermore, the machine body is provided with a humidifying area for accommodating the evaporation end, the humidifying area is separated from the space where the cooking pot is located, the humidifying area is provided with an air inlet and an air outlet which are communicated with the space where the cooking pot is located, the evaporation end is located between the air inlet and the air outlet, and the water suction end is located in the water tank or is communicated with the water outlet of the water tank and is lower than the water outlet of the water tank. Adopt aforementioned technical scheme, make the humidification district separate with the space at culinary art pot place, effectively avoid producing the culinary art of culinary art pot and interfere, also can increase the area of evaporating end, make the hot-blast acquisition that gets into from the air intake more effective, moist fast to keep the moisture of edible material better, and, the position of the end that rationally sets up to absorb water is favorable to the guarantee to absorb water the end ability of absorbing water.

Further, the porous water absorbing member comprises a porous sponge and a sealing pipe sleeved on the periphery of the porous sponge. By adopting the technical scheme, the water absorption is carried out by utilizing the capillary action of the porous sponge, the structure is simple, the sealing pipe is arranged at the periphery of the porous sponge, the water leakage of the porous sponge is effectively avoided, and the water at the water absorption end is better conveyed to the evaporation end.

Drawings

The present invention will be further explained with reference to the accompanying drawings:

FIG. 1 is a schematic view of a steam-air fryer according to a first embodiment of the present invention;

FIG. 2 is a schematic view of the installation of a water tank and a porous water absorbing member according to a first embodiment of the present invention;

FIG. 3 is a schematic view of a porous absorbent member according to a first embodiment of the present invention;

FIG. 4 is a schematic structural view of a steam-air fryer in accordance with a second embodiment of the present invention;

FIG. 5 is a schematic structural view of a steam-air fryer in accordance with a third embodiment of the present invention;

FIG. 6 is a schematic structural view of a steam-air fryer in accordance with a fourth embodiment of the present invention;

fig. 7 is a schematic diagram of the moving path of steam in the fourth embodiment of the present invention;

in the figure, 1, a machine body; 11. a cooking pan; 12. a fan; 13. a heating member; 14. a water tank; 15. a porous absorbent member; 151. a water absorption end; 152. an evaporation end; 153. a first stage; 154. a second stage; 155. a third stage; 156. a porous sponge; 157. a sealing tube; 16. a mounting base; 161. a water inlet joint; 17. a humidification area; 171. an air inlet; 172. an air outlet; 18. the motor is driven.

Detailed Description

To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments.

The terms "first," "second," "third," "fourth," and the like in the description and in the claims, as well as in the drawings, if any, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the invention described herein are capable of operation in other sequences than those illustrated or described herein.

It should be understood that, in various embodiments of the present invention, the sequence numbers related to the processes do not mean the order of execution, and the execution order of the processes should be determined by their functions and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present invention.

It should be understood that in the present application, "comprising" and "having" and any variations thereof, is intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

It should be understood that, in the present invention, "a plurality" means two or more. "and/or" is merely an association describing an associated object, meaning that three relationships may exist, e.g., X and/or Y, may mean: x alone, X and Y simultaneously, and Y alone. The character "/" generally indicates that the former and latter associated objects are in an "or" relationship. "comprising X, Y and Z" and "comprising X, Y, Z" means that all three of X, Y and Z are comprised, "comprising X, Y or Z" means that one of the three of X, Y and Z is comprised, "comprising X, Y and/or Z" means that any one or any two or three of X, Y and Z are comprised.

The technical solution of the present invention will be described in detail with specific examples. The following specific embodiments may be optionally combined with or replaced by each other according to practical situations, and the same or similar concepts or processes may not be described in detail in some embodiments.

The first embodiment is as follows:

as shown in fig. 1 to 3, the utility model provides a steam air fryer, including organism 1 and the culinary art pot 11 of locating in the organism 1, hot-blast subassembly, culinary art pot 11 is used for placing edible material, hot-blast subassembly is to carrying hot-blast edible material in order to heat in the culinary art pot 11, hot-blast subassembly includes fan 12 and heating member 13, fan 12 is rotatory to produce the air current and form hot-blastly after heating through heating member 13, organism 1 still is equipped with water tank 14 and porous piece 15 that absorbs water, porous piece 15 that absorbs water has water absorption end 151 and evaporating end 152, the end 151 that absorbs water of porous piece 15 absorbs water from water tank 14, evaporating end 152 is located hot-blast flow path.

Firstly, because only the liquid water of the evaporation end 152 needs to be heated, the amount of water is small, so that the evaporation can be rapidly carried out, thereby improving the evaporation efficiency, the liquid water of the evaporation end 152 is heated, the heat is rarely transferred to the water of the water tank 14 and the water absorption end 151, the water of the water tank 14 and the water absorption end 151 does not need to be heated together, thereby causing less heat energy loss, secondly, the evaporation end 152 is positioned on the flow path of hot air, so that the steam generated by the evaporation end 152 can participate in the hot air circulation in the cooking pot 11 along with the hot air, so as to humidify the food more uniformly, keep the moisture of the food material, make the cooking taste better, and do not need to additionally arrange a heating component, the structure is simpler, and the porous water absorption piece 15 has the water absorption end 151, the water absorption end 151 of the porous water absorption piece 15 absorbs water from the water tank 14, the structure is simple, and can also be beneficial to ensuring that the evaporation end 152 of the porous water absorption piece 15 continuously absorbs water, continuously humidify the hot air, keep the humidity of the whole cooking pot 11 constant, thereby further making the cooking taste better.

The hot air assembly further comprises a driving motor 18 for driving the fan 12, and an output shaft of the driving motor 18 is fixedly connected with the fan 12.

It should be noted that the flow path of the hot air may be indicated by arrows in fig. 1.

It will be appreciated that the heating element 13 is a heating tube. Of course, in other embodiments, the heating element 13 can be a heating plate, and is not limited thereto.

In order to rapidly generate steam, the evaporation end 152 is disposed to face the heating member 13. The heat of the heating element 13 can be better transferred to the evaporation end 152, so that the water of the evaporation end 152 is heated at high temperature to form steam more quickly, a heating component is not required to be additionally arranged, and the structure is simpler.

To further humidify the food continuously, the water tank 14 is located at the top of the machine body 1 and above the cooking pot 11, and the water suction end 151 is located in the water tank 14. Make full use of cooks the idle space of 11 tops of pot, make the inside overall arrangement of steam air fryer compacter to and the end 151 that absorbs water is located water tank 14, can continuously absorb the water in the water tank 14, be favorable to guaranteeing that porous piece 15 that absorbs water continuously has water, thereby be favorable to lasting the humidification to hot-blast and edible material.

Specifically, the porous water absorbing member 15 comprises a first section 153 located inside the water tank 14, a third section 155 located outside the water tank 14, and a second section 154 connecting the first section 153 and the third section 155, wherein the second section 154 is connected to the top ends of the first section 153 and the third section 155, the water absorbing end 151 is located at the bottom end of the first section 153, and the evaporating end 152 is located at the bottom end of the third section 155. On the one hand, be favorable to absorbing the lower water of liquid level in the water tank 14, on the other hand, make the water that inhales through end 151 that absorbs water can only uniflow at porous piece 15 that absorbs water, make water can flow to evaporating end 152 more steadily, thereby guarantee the humidification effect, and, set up the bottom that evaporating end 152 is located the third end, make the water that gets into third section 155 can discharge through evaporating end 152, avoid the bottom of third section 155 to keep the saturated condition for a long time, be favorable to guaranteeing the water absorbing capacity of porous piece 15 that absorbs water.

To increase the absorbent capacity of the porous absorbent member 15, the evaporation end 152 is lower than the absorbent end 151. The water in the water absorbing end 151 flows to the evaporation end 152 under the action of the capillary force and also flows to the evaporation end 152 under the action of the gravity, so that the water absorbing capacity of the porous water absorbing member 15 is increased, and the evaporation end 152 is ensured to continuously maintain water.

Specifically, the porous water absorbing member 15 includes a porous sponge 156 and a sealing tube 157 fitted around the periphery of the porous sponge 156. The water absorption is performed by using the capillary action of the porous sponge 156, the structure is simple, and the sealing pipe 157 is arranged at the periphery of the porous sponge 156, so that the water leakage of the porous sponge 156 is effectively avoided, and the water passing through the water absorption end 151 is better conveyed to the evaporation end 152.

Example two:

as shown in fig. 4, in this embodiment, the water tank 14 is provided at one side of the machine body 1, the porous water absorbing member 15 is provided in the water tank 14, and the evaporation end 152 is protruded from the side of the water tank 14 to the flow path of the hot wind. Make evaporating end 152 need not to stretch out from the water tank 14 top, reduce the height of porous piece 15 that absorbs water in vertical direction, more be favorable to water to carry evaporating end 152, and one side of organism 1 is located to water tank 14, be favorable to reducing the mounting height of water tank 14, the corresponding focus that reduces steam air fryer improves operating stability, also can increase the installation space of water tank 14, thereby can install bigger volumetric water tank 14, reduce user operation frequency, also can conveniently add water to water tank 14.

It should be noted that the flow path of the hot air may be indicated by arrows in fig. 4.

In order to prevent liquid water from directly contacting the food material, the water absorption end 151 is located at the bottom end of the porous water absorbing member 15, and the evaporation end 152 is located at the top end of the porous water absorbing member 15. The liquid water needs to flow upward against the self-weight, so as to avoid the excessive liquid water at the evaporation end 152 from flowing onto the food material without vaporization.

Other contents not described in this embodiment may refer to embodiment one.

Example three:

as shown in fig. 5, in the present embodiment, the body 1 is provided with a mounting base 16, the water tank 14 is detachably connected to the mounting base 16, the mounting base 16 is provided with a water inlet connector 161 which is hermetically connected with the water tank 14, the water suction end 151 is located at the bottom of the water inlet connector 161, and the evaporation end 152 extends to the flow path of the hot air. The water tank 14 is detachably connected to the mounting base 16 to facilitate the filling of the water into the water tank 14 and the cleaning of the water tank 14, and the water suction end 151 is located at the bottom of the water inlet connector 161 to better absorb the water in the water tank 14.

Other contents not described in the present embodiment may refer to the above-described embodiments.

Example four:

as shown in fig. 6 and 7, in the present embodiment, the body 1 is provided with a humidifying area 17 for accommodating the evaporation end 152, the humidifying area 17 is separated from the space where the cooking pot 11 is located, the humidifying area 17 is provided with an air inlet 171 and an air outlet 172 which are communicated with the space where the cooking pot 11 is located, the evaporation end 152 is located between the air inlet 171 and the air outlet 172, and the water suction end 151 is located in the water tank 14. Make humidification region 17 and the space of culinary art pot 11 place separate, effectively avoid producing the interference to the culinary art of culinary art pot 11, also can increase the area of evaporating end 152, make the hot-blast wet more effectively, fast that gets into from air intake 171 to keep the moisture of eating the material better, and absorb water end 151 is located water tank 14, reduce water flow path, make the end 151 that absorbs water can directly absorb the water in water tank 14.

In this embodiment, hot air enters from the air inlet 171, passes through the evaporation end 152 for humidification, and then is output from the air outlet 172.

It will be appreciated that in other embodiments, the water suction end 151 is in communication with the outlet of the water tank 14 and is lower than the outlet of the water tank 14, which facilitates the water suction capacity of the water suction end 151.

Other contents not described in the present embodiment may refer to the above-described embodiment.

In addition to the above preferred embodiments, the present invention also provides other embodiments, and all other embodiments obtained by those skilled in the art without any inventive work are within the scope of the claimed invention.

Claims (10)

1. The utility model provides a steam air fryer, includes the organism and locates culinary art pot, the hot-blast subassembly in the organism, the culinary art pot is used for placing and eats the material, and hot-blast subassembly is to the interior hot-blast material of carrying of culinary art pot, and hot-blast subassembly includes fan and heating member, and the fan is rotatory to produce the air current and form hot-blastly after the heating of heating member, its characterized in that, the organism still is equipped with water tank and porous piece that absorbs water, and porous piece that absorbs water has end and evaporating end that absorbs water, and the end that absorbs water that porous piece that absorbs water is followed the water tank and the evaporating end is located hot-blast flow path.

2. The steam air fryer of claim 1, wherein said evaporating end is disposed facing a heating element.

3. The steam air fryer of claim 1, wherein said water tank is located at the top of the body and above the cooking pot, and the suction end is located within the water tank.

4. The steam air fryer of claim 3, wherein said evaporating end is lower than said suction end.

5. The steam air fryer of claim 4, wherein the porous water absorbing member comprises a first section located inside the tank, a third section located outside the tank, and a second section connecting the first section and the third section, the second section being connected to top ends of the first section and the third section, the water absorbing end being located at a bottom end of the first section, and the evaporating end being located at a bottom end of the third section.

6. The steam air fryer of claim 1, wherein said water tank is disposed on a side of said body, said porous water absorbing member is disposed within said water tank, and said evaporating end extends from a side of said water tank and into a flow path of said hot air.

7. The steam air fryer of claim 6, wherein the suction end is located at a bottom end of the porous suction member and the evaporation end is located at a top end of the porous suction member.

8. The steam air fryer of claim 1, wherein the body is provided with a mounting base, the water tank is removably attached to the mounting base, the mounting base is provided with a water inlet connector sealingly connected to the water tank, the water suction end is located at a bottom of the water inlet connector, and the evaporation end extends into a flow path of the hot air.

9. The steam air fryer of claim 1, wherein the body defines a humidification region for receiving the evaporation end, the humidification region being spaced from the space in which the cooking pot is located, the humidification region defining an air inlet and an air outlet in communication with the space in which the cooking pot is located, the evaporation end being located between the air inlet and the air outlet, the water absorption end being located within the water tank or in communication with the water outlet of the water tank and being lower than the water outlet of the water tank.

10. The steam air fryer of claim 1, wherein said porous absorbent member comprises a porous sponge and a sealing tube disposed about the periphery of the porous sponge.

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