CN219782335U - Air fryer - Google Patents

Abstract

The utility model discloses an air fryer, which belongs to the field of life appliances, and solves the problem of poor cooking effect of the traditional air fryer by using a frying pan, and the technical scheme for solving the problem mainly comprises the following steps: a cooking cavity is arranged in the machine body; the hot air assembly is arranged at the top of the cooking cavity and comprises a fan and a heating piece, and a motor for driving the fan to rotate is arranged above the fan; the baking tray is arranged in the cooking cavity, and the aperture ratio of the bottom wall of the baking tray is not less than 40%; the frying pan is arranged in the cooking cavity, the aperture ratio of the bottom wall of the frying pan is not more than 10%, an air inlet gap is formed between the side wall of the frying pan and the inner side wall of the cooking cavity, when the frying pan is used in the cooking cavity, a heat preservation space is formed between the outer bottom surface of the frying pan and the bottom surface of the cooking cavity, and the ratio of the height of the heat preservation space to the height of the cooking cavity is 0.2-0.8; the baking tray and the frying tray are used alternatively, and the height position of the baking tray when used in the cooking cavity is lower than that of the frying tray when used in the cooking cavity. The utility model is mainly used for effectively improving the cooking effect of the frying pan.

Description

Air fryer

Technical Field

The utility model relates to a household appliance, in particular to an air fryer.

Background

An air fryer is a cooking utensil for baking food by hot air, and is popular with consumers in recent years due to the low-oil and low-fat cooking characteristics. The air fryer in the prior art generally comprises a pot body and a hot air component arranged above the pot body, wherein the hot air component comprises a heating pipe and a fan, and air generated by the fan is heated by the heating pipe and then blown to food materials in the pot body below to bake the food materials. However, the air in the prior art can only be used for baking food by hot air, so that the food cannot be fried and baked, the function is single, and the use requirement of consumers is difficult to meet.

In order to solve the problems that the air fryer in the prior art is single in function and can not fry and bake food materials, chinese patent CN202023302595.6 discloses an air fryer which has two use modes of a fryer and a baking tray, and can bake food when the fryer is used and fry and bake food when the baking tray is used. The heat source in the hot air component adopts the light wave heating pipe, and the food materials on the baking tray are heated by utilizing the heat radiation generated by the light wave heating pipe.

In order to solve the problem that the air fryer cannot fry and bake food materials, another solution is provided in chinese patent CN202220146551.9, which has an air fryer module and a fry tray module at the same time, wherein the air fryer module can bake the food materials, and the fry tray module can fry and bake the food materials, so that two functions of frying and baking can be realized at the same time. However, this scheme is because two heating module need be set up, and the complete machine cost is higher, and simultaneously, the volume of machine is great, is unfavorable for the consumer to use and accomodate.

The Chinese patent CN202110147289.X discloses an air fryer, which is characterized in that a hot air component is arranged at the top of a pot body, a bottom heating element is arranged at the bottom of the pot body, a baking tray is placed in contact with the bottom wall of the pot body, and food materials are fried and baked by utilizing heat generated by the bottom heating element during working, so that two functions of frying and baking can be realized simultaneously. However, this solution increases the cost and the whole structure becomes complex and the reliability of the machine becomes poor due to the need of additionally providing the bottom heating element.

Chinese patent CN202021856006.6 discloses an air fryer which claims to be provided with a frying pan in the pot body, which can fry and bake food, however, the frying pan is arranged at the bottom of the pot body, and a plurality of ventilation holes are arranged on the frying pan, which essentially cook the lower surface of the food with hot air, and the frying and baking effect of the lower surface of the food is not obvious because the heat carried by the hot air is less, and the frying and baking effect is not good.

Chinese patent CN202222680811.3 discloses another air fryer, it is provided with the overware in the culinary art intracavity, the bottom of overware is provided with the brace rod, the brace rod can guide the hot-blast of overware bottom, simultaneously, set up a large amount of ventilation holes on the diapire of overware, it stretches into the pot with hot-blast subassembly, obtain the effect of frying in the upper and lower of baking through reducing the distance between overware and the hot-blast subassembly, it claims its lower surface of edible material to have the technical effect of frying in shallow oil, but because the aperture ratio of the bottom of its overware is higher, still toast the edible material in fact. Meanwhile, as the aperture ratio of the baking tray in the patent is high, the liquid food materials are difficult to fry and bake, and the functions of frying eggs and the like cannot be completed. Furthermore, when the baking tray in the patent is fully filled with food, heat generated by the heating device is difficult to radiate to the baking tray through food materials, meanwhile, the high aperture ratio causes low heat energy storage of the baking tray, the frying and baking effect at the bottom of the baking tray can be invalid, and the frying and baking function is lost.

Chinese patent CN202221820309.1 discloses an air fryer which forms different supporting heights in the cooking cavity, the placing height of the baking tray is adjustable, the placing heights of the baking tray are different when the food amount is different, and the cooking effect of the food is improved. However, this scheme promotes the effect of toasting through improving the height of placing of overware, nevertheless owing to adopt same overware, and the aperture ratio of overware is higher, still utilizes hot-blast to toast food in essence, and hot-blast efficiency of toasting is lower, is difficult to realize the technological effect of frying in shallow oil roast.

In order to enable the air fryer to have two functions of frying and baking, the inventor designs a frying pan used in the air fryer, and because the opening rate of the frying pan is low, the frying pan mainly utilizes the heat energy storage of the frying pan to fry and bake food materials instead of relying on hot air, and meanwhile, the low opening rate can enable the frying pan to cook liquid food materials. However, the present inventors have found that when the pan is placed at the bottom of the pan body for use, the heating effect of the heating device on the pan is deteriorated, the heat generated by the hot air assembly circulates above the pan, the upper surface of the food is baked by hot air, and the lower surface of the food is difficult to be heated by the pan, so that the functional requirement of the baking cannot be satisfied.

Inspired by chinese patent CN202221820309.1, the present inventors tried to improve the frying and baking effect of the frying pan by raising the use height of the frying pan, however, the applicant found that simply raising the use height of the frying pan did not improve the frying and baking effect of the frying pan, and particularly when the frying pan was full of food, the frying and baking effect of the frying pan was deteriorated or even lost completely.

Therefore, there is a need in the art to provide an air fryer that is simple in structure and that is capable of frying and baking food materials.

Disclosure of Invention

The utility model aims to provide an air fryer, which solves the problem that the existing air fryer has poor cooking effect by using a frying pan, and effectively improves the cooking effect of the frying pan.

In order to achieve the above purpose, the utility model adopts the following technical scheme: an air fryer comprising:

a cooking cavity is arranged in the machine body;

the hot air assembly is arranged at the top of the cooking cavity and comprises a fan and a heating piece, and a motor for driving the fan to rotate is arranged above the fan;

the baking tray is arranged in the cooking cavity, and the aperture ratio of the bottom wall of the baking tray is not less than 40%;

the frying pan is arranged in the cooking cavity, the aperture ratio of the bottom wall of the frying pan is not more than 10%, an air inlet gap is formed between the side wall of the frying pan and the inner side wall of the cooking cavity, when the frying pan is used in the cooking cavity, a heat preservation space is formed between the outer bottom surface of the frying pan and the bottom surface of the cooking cavity, and the ratio of the height of the heat preservation space to the height of the cooking cavity is 0.2-0.8;

the baking tray and the frying tray are used alternatively, and the height position of the baking tray when used in the cooking cavity is lower than that of the frying tray when used in the cooking cavity.

After the technical scheme is adopted, the utility model has the following advantages: the aperture ratio of the bottom wall of the frying pan is not more than 10%, and the lower aperture ratio can improve the heat energy storage of the frying pan, so that the lower surface of the food material can be well fried; meanwhile, as the opening ratio of the bottom wall of the frying pan is very low, hot air flows to the lower side of the frying pan and is difficult to participate in circulation basically, a heat preservation space is formed below the frying pan, the outer bottom surface of the frying pan can be heated, frying and baking of the lower surface of food materials are facilitated, the food materials are heated more uniformly, the cooking effect is effectively improved, the heat preservation effect on the food materials can be achieved, the frying pan can be suitable for food materials which need to be stewed after being fried, the air inlet gap between the side wall of the frying pan and the inner side wall of a cooking cavity is utilized, the air inlet condition of the heat preservation space can be improved by reasonably setting the sizes of the heat preservation space and the air inlet gap, hot air can continuously flow into the heat preservation space and supplement heat under the driving of a fan, and accordingly the bottom wall of the frying pan can obtain better heating effect, and the problem that the frying efficiency is low due to the fact that the bottom wall temperature of the frying pan is not high when the food materials are more is solved. In addition, because form the air inlet clearance between the lateral wall of frying pan and the inside wall of culinary art chamber, the air inlet clearance can strengthen the guide to hot-blast for a part of hot-blast in the heat preservation space of below that flows into more easily under the effect of coanda effect, simultaneously, the lateral wall of frying pan also can blow a part of hot-blast guide to the interior bottom surface of frying pan, heats the frying pan from the inside and outside both sides of frying pan, further improves the heat energy storage condition of frying pan. In addition, the utility model realizes various cooking modes for food materials by arranging the baking tray and the frying tray and reasonably arranging the aperture ratio of the bottom wall of the baking tray and the aperture ratio of the bottom wall of the frying tray, so that the functions of the air fryer are diversified; the baking tray is lower than the baking tray in the cooking cavity in use, on one hand, because the opening ratio is larger, the baking tray is relatively far away from the hot air component, hot air can be utilized to circularly flow on the upper side and the lower side of the baking tray, food materials are heated uniformly, the cooking effect is effectively improved, the taste of the food materials is improved, the experience of a user is improved, on the other hand, the baking tray can be ensured to be closer to the hot air component in use, the temperature condition required by the baking tray for baking the cooked food materials is met, the baking tray can be heated up more quickly, and the Maillard reaction can be obtained on the upper surface and the lower surface of the food materials on the baking tray more easily.

Further, the ratio of the width of the air inlet gap to the radius of the cooking cavity is 0.05-0.2. By adopting the technical scheme, the ratio of the distance from the side wall of the frying pan to the inner side wall of the cooking cavity to the radius of the cooking cavity is reasonably set, namely, the ratio of the air inlet gap to the radius of the cooking cavity is increased, the air inlet condition of the lower part of the frying pan is increased, the heat of the heat preservation space can be supplemented by hot air, the expected heating effect of the frying pan and the food material frying effect are obtained, if the ratio of the distance from the side wall of the frying pan to the inner side wall of the cooking cavity to the radius of the cooking cavity is smaller than 0.05, the air inlet gap is smaller, only a small amount of hot air enters the lower part of the frying pan through the air inlet gap, the bottom wall of the frying pan is lower in temperature, the cooking effect of the lower surface of the food material is worse, if the ratio of the distance from the side wall of the frying pan to the inner side wall of the cooking cavity to the radius of the cooking cavity is larger than 0.2, the air inlet gap is larger, more hot air enters the lower part of the frying pan through the air inlet gap, the bottom of the frying pan is higher in temperature, and the lower surface of the food material is easy to be burnt.

Further, the cooking cavity is provided with a first support for supporting and positioning the frying pan, the first support comprises a main body part, a first supporting leg extending towards one end relative to the main body part and a second supporting leg extending towards the other end, and the first supporting leg or the second supporting leg faces upwards and supports the limiting frying pan. Adopt aforementioned technical scheme, through setting up first support, support the location at predetermined high position with frying pan, and set up first supporting leg and second supporting leg in the both ends of first support, when realizing frying pan support location, also make things convenient for the user to install or take out first support through holding between the fingers first supporting leg or second supporting leg, can not contact the food material on the first support, improve user's experience.

Further, an installation gap is formed between the periphery of the main body part and the inner side wall of the cooking cavity, and the first support legs or the second support legs extend outwards relative to the main body part and are abutted with the inner side wall of the cooking cavity to limit the first support. By adopting the technical scheme, the main body part does not contact the inner side wall of the cooking cavity by arranging the mounting gap, so that the abrasion to the inner side wall of the cooking cavity is reduced, and when the frying pan is matched for use, hot air generated by the hot air component can enter the lower part of the main body part through the mounting gap; the first support is limited by the outward extension of the first support leg or the second support leg relative to the main body part and the abutting joint of the inner side wall of the cooking cavity, so that the mounting stability of the first support in the cooking cavity is effectively improved, the positioning of the frying pan is stable correspondingly, and the cooking operation of a user is reliably ensured.

Further, the main body part comprises a commodity shelf, and the first supporting leg or the second supporting leg is downwards placed on the inner bottom surface of the cooking cavity or the baking tray, so that the commodity shelf is overhead and used for placing food. By adopting the technical scheme, food materials are placed through the storage rack, and the air fryer can be used independently or matched with a baking tray, so that the functional diversity of the air fryer can be further realized.

Further, the lengths of the first supporting leg and the second supporting leg are different, and the first supporting leg or the second supporting leg downwards positions the frying pan support at different heights. By adopting the technical scheme, the frying pan is positioned at different heights through the arrangement of unequal lengths of the first supporting leg and the second supporting leg, so that the frying pan is suitable for different cooking modes or different food materials for cooking, and the user experience is improved.

Further, the first support leg or the second support leg comprises a transverse extension part, and the transverse extension part abuts against the outer bottom surface of the frying pan to support the frying pan. By adopting the technical scheme, the stress points of the frying pan are increased, and the stability of the frying pan after being placed is further improved.

Further, three first support legs are arranged, and the transverse extension parts of every two first support legs are connected into a whole to form a support rod capable of placing a roast stick; or the first supporting legs are provided with four, wherein the transverse extension parts of two first supporting legs are connected into a whole, and the transverse extension parts of the other two first supporting legs are connected into a whole to form a supporting rod capable of placing a roast stick; or the two second support legs are connected into a whole through the transverse extension parts of the two second support legs to form a support rod capable of placing the roast sticks; or the second supporting legs are provided with four, wherein the transverse extension parts of the two second supporting legs are connected into a whole, and the transverse extension parts of the other two second supporting legs are connected into a whole to form a supporting rod capable of placing a roast stick. By adopting the technical scheme, the support rods capable of holding the roast sticks are integrally formed through the transverse extension parts, so that the support rods capable of holding the roast sticks are formed on one hand, and on the other hand, the structural strength of the support legs can be increased, the bending resistance of the support legs is improved, and the support legs are not easy to deform when carrying food materials.

Further, the hot air component at least partially stretches into the cooking cavity. By adopting the technical scheme, the hot air component is closer to food materials of the frying pan, and the expected food material frying effect is obtained.

Further, the cooking cavity is provided with a second bracket for supporting and positioning the baking tray, the second bracket can be moved out of the cooking cavity, the second bracket is arranged on the inner bottom surface of the cooking cavity, and the baking tray is arranged on the second bracket, so that a ventilation gap is formed between the bottom surface of the baking tray and the inner bottom surface of the cooking cavity; or, the outer bottom surface of the baking tray is provided with an air guide rib, and the air guide rib is abutted against the inner bottom surface of the cooking cavity to form an air guide channel; or, the inner bottom surface of the cooking cavity is provided with an air guide rib, and the baking tray is arranged on the air guide rib to be positioned and forms an air guide channel with the inner bottom surface of the cooking cavity. By adopting the technical scheme, the second bracket is arranged, so that a ventilation gap is formed between the bottom surface of the baking tray and the inner bottom surface of the cooking cavity, hot air generated by the hot air component can flow into the bottom of the food, and the food can be heated more uniformly; or, through setting up the wind-guiding muscle at the outer bottom surface of overware or the interior bottom surface of culinary art chamber, when realizing the location to the overware, form the wind-guiding passageway, make hot-blast entering in food contact through the wind-guiding passageway, further make food heating more even.

Drawings

The utility model is further described below with reference to the accompanying drawings:

FIG. 1 is a schematic diagram of an air fryer according to the present utility model (a frying pan is positioned above a first support);

fig. 2 is a schematic diagram of the cooperation of the frying pan and the first bracket (the aperture ratio is 0);

FIG. 3 is a schematic diagram of a frying pan (aperture ratio is greater than 0) according to the present utility model;

FIG. 4 is a schematic structural view of a first bracket according to the present utility model;

FIG. 5 is a schematic structural view of a first bracket according to the present utility model;

FIG. 6 is a schematic view of the air fryer of the present utility model (a first rack is placed on a bakeware);

FIG. 7 is a schematic diagram of the air fryer of the present utility model (bakeware in the second rack);

FIG. 8 is a schematic view of a structure of the baking tray placed on the second bracket;

FIG. 9 is a schematic diagram of an air fryer in the present utility model (an outer bottom surface of the baking tray is provided with air guide ribs);

FIG. 10 is a schematic diagram of an air fryer in the present utility model (air guide ribs are provided on the inner bottom surface of the cooking chamber);

FIG. 11 is a schematic diagram of a pan positioning by positioning ribs in a second embodiment of the present utility model;

fig. 12 is a schematic view of a third embodiment of the present utility model in which a frying pan is positioned by an annular step.

Detailed Description

For the purpose of making the objects, technical solutions and advantages of the embodiments of the present utility model more apparent, the technical solutions of the embodiments of the present utility model will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present utility model, and it is apparent that the described embodiments are only some embodiments of the present utility model, not all embodiments.

The terms "first," "second," "third," "fourth" and the like in the description and in the claims and in the above drawings, if any, are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the utility model described herein may be implemented in sequences other than those illustrated or otherwise described herein.

It should be understood that, in various embodiments of the present utility model, the size of the sequence numbers of each process is not meant to indicate the order of execution, and the order of execution of each process should be determined by its functions and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present utility model.

It should be understood that in the present utility model, "comprising" and "having" and any variations thereof are intended to cover 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 that are expressly listed or inherent to such process, method, article, or apparatus.

It should be understood that in the present utility model, "plurality" means two or more. "and/or" is merely an association relationship describing an association object, meaning that three relationships may exist, for example, X and/or Y may represent: x alone, X and Y together, and Y alone. The character "/" generally indicates that the context-dependent object is an "or" relationship. "comprising X, Y and Z", "comprising X, Y, Z" means that all three of X, Y, Z comprise, "comprising X, Y or Z" means that one of the three comprises X, Y, Z, and "comprising X, Y and/or Z" means that any one or any two or three of the three comprise X, Y, Z.

The technical scheme of the utility model is described in detail below by specific examples. The following specific embodiments may be combined with or replaced with each other according to actual situations, and the same or similar concepts or processes may not be described in detail in some embodiments.

As shown in FIG. 1, the present utility model provides an air fryer comprising:

a cooking cavity 11 is arranged in the machine body 1;

the hot air assembly is arranged at the top of the cooking cavity 11 and comprises a fan 6 and a heating piece 7, the fan 6 can be driven to rotate through a motor 8 arranged above the hot air assembly, the fan 6 can be directly fixed on a motor shaft of the motor 8, the motor 8 can also be biased relative to the fan 6, the hot air assembly is in transmission connection with the fan 6 through a transmission device, and the transmission device can adopt a gear box or a flexible shaft and the like;

the baking tray 2 is arranged in the cooking cavity 11, and the aperture ratio of the bottom wall of the baking tray 2 is not less than 40%;

the frying pan 3 is arranged in the cooking cavity 11, specifically, the frying pan 3 comprises a bottom wall 31 and a side wall 32 formed by extending upwards from the edge of the bottom wall 31, the aperture ratio of the bottom wall of the frying pan 3 is not more than 10%, an air inlet gap 13 is formed between the side wall of the frying pan 3 and the inner side wall of the cooking cavity 11, when the frying pan 3 is used in the cooking cavity 11, a heat preservation space 12 is formed between the outer bottom surface of the frying pan 3 and the bottom surface of the cooking cavity 11, and the ratio of the height of the heat preservation space 12 to the height of the cooking cavity 11 is 0.2-0.8;

the baking tray 2 and the frying tray 3 are alternatively used, and the height position of the baking tray 2 when being used in the cooking cavity 11 is lower than that of the frying tray 3 when being used in the cooking cavity 11.

The aperture ratio of the bottom wall of the frying pan 3 is not more than 10%, and the lower aperture ratio can promote the heat energy storage of the frying pan 3, so that the lower surface of the food material can be well fried; meanwhile, as the aperture ratio of the bottom wall of the frying pan 3 is very low, hot air is difficult to participate in circulation after flowing to the lower side of the frying pan 3, so that a heat preservation space is formed below the frying pan 3, the outer bottom surface of the frying pan 3 can be heated, frying and baking of the lower surface of food materials can be realized, the food materials are heated more uniformly, the cooking effect is effectively improved, the heat preservation effect on the food materials can be realized, the frying pan can be suitable for food materials which need to be subjected to heat preservation and braising after frying, and the air inlet gap 13 between the side wall of the frying pan 3 and the inner side wall of the cooking cavity 11 is utilized, the air inlet condition of the heat preservation space can be improved by reasonably setting the sizes of the heat preservation space and the air inlet gap 13, hot air can continuously flow into the heat preservation space and supplement heat under the driving of the fan 6, so that the bottom wall of the frying pan 3 can obtain better heating effect, and the problem that the frying efficiency is low due to the fact that the temperature of the bottom wall of the frying pan 3 is not high when the food materials are more is solved. In addition, because form air inlet gap 13 between the lateral wall of frying pan 3 and the inside wall of cooking cavity 11, air inlet gap 13 can strengthen the guide to hot-blast for in a portion hot-blast heat preservation space that flows into the below more easily under the effect of coanda effect, simultaneously, the lateral wall of frying pan 3 also can blow a portion hot-blast guide to the interior bottom surface of frying pan 3, heats frying pan 3 from the inside and outside both sides of frying pan 3, further improves the thermal energy storage condition of frying pan 3. In addition, the baking tray 2 and the frying tray 3 are arranged, and the aperture ratio of the bottom wall of the baking tray 2 and the aperture ratio of the bottom wall of the frying tray 3 are reasonably arranged, so that various cooking modes are realized on food materials, and the functions of the air frying pot are diversified; the height position of the baking tray 2 when being used in the cooking cavity 11 is lower than that of the frying tray 3 when being used in the cooking cavity 11, on one hand, the baking tray 2 is relatively far away from the hot air component due to large opening ratio, hot air can be utilized to circularly flow on the upper side and the lower side of the baking tray 2, food materials are heated uniformly, the cooking effect is effectively improved, the taste of the food materials is improved, the experience of a user is improved, on the other hand, the frying tray 3 can be ensured to be closer to the hot air component when being used, the temperature condition required by the frying tray 3 for frying cooked food materials is met, the frying tray 3 can be heated up more quickly, and the Maillard reaction can be obtained on the upper surface and the lower surface of the food materials on the frying tray 3 more easily. The upwardly extending side walls 32 increase the capacity of the pan 3 and also accommodate a certain amount of soup to improve the cooking taste.

For convenience of understanding, the height of the cooking cavity 11 is marked by H1, the height position of the baking tray 2 when in use in the cooking cavity 11 is the height distance from the outer bottom surface of the baking tray 2 to the inner bottom surface of the cooking cavity 11, the height position of the frying tray 3 when in use in the cooking cavity 11 is the height distance from the outer bottom surface of the frying tray 3 to the inner bottom surface of the cooking cavity 11, namely the height of the heat insulation space, and the height is marked by H3.

It can be appreciated that the aperture ratio of the bottom wall of the baking tray 2 can be reasonable values of 40%, 50%, 60%, etc.

It can be understood that the opening ratio of the bottom wall of the frying pan 3 can be reasonable values of 0, 5%, 8%, 10% and the like.

It will be appreciated that the heating element 7 may be a heating tube or a heating plate or other suitable structure.

The ratio of the distance W from the side wall of the frying pan 3 to the inner side wall of the cooking cavity 11 to the radius R of the cooking cavity 11 is 0.05-0.2. The cross-sectional shape of the cooking cavity 11 may be a circle, a rounded square, or the like, and the radius R of the cooking cavity 11 refers to the radius of an inscribed circle of the cooking cavity 11. The ratio of the distance from the side wall of the frying pan 3 to the inner side wall of the cooking cavity 11 to the radius of the cooking cavity 11, namely the ratio of the width of the air inlet gap 13 to the radius of the cooking cavity 11 is reasonably set, the air inlet condition below the frying pan 3 is increased, the heat of the heat preservation space can be supplemented by hot air, the expected heating effect of the frying pan 3 and the food material frying effect are obtained, and it can be understood that the ratio of the distance from the side wall of the frying pan 3 to the inner side wall of the cooking cavity 11 to the radius of the cooking cavity 11 can be reasonable values of 0.05, 0.1, 0.2 and the like. If the ratio of the distance from the side wall of the frying pan 3 to the inner side wall of the cooking cavity 11 to the radius of the cooking cavity 11 is smaller than 0.05, the width of the air inlet gap 13 is smaller, only a small amount of hot air enters the lower side of the frying pan 3 through the air inlet gap 13, so that the temperature of the bottom wall of the frying pan 3 is lower, the cooking effect of the lower surface of the food is poorer, if the ratio of the distance from the side wall of the frying pan 3 to the inner side wall of the cooking cavity 11 to the radius of the cooking cavity 11 is larger than 0.2, the width of the air inlet gap 13 is larger, and more hot air enters the lower side of the frying pan 3 through the air inlet gap 13, so that the bottom temperature of the frying pan 3 is higher, and the lower surface of the food is easy to be burnt.

When the ratio of the width W of the air intake gap 13 to the radius R of the cooking cavity 11 is set to a value in the range of 0.05-0.2, when the steak is fried by adopting the heat-preserving spaces with different heights, the poriness of the steak is as follows:

therefore, when H3/h1=0.2-0.8, the coloring effect of the bottom surface of the steak is better, and the steak obtains better frying effect.

In order to further enhance the cooking effect, as shown in fig. 2 and 3, in one embodiment, the upper surface of the bottom wall 31 of the pan 3 is provided with supporting ribs 311 for supporting food, and grooves 312 are formed between adjacent supporting ribs 311, and as shown in fig. 3, if the opening ratio of the bottom wall 31 of the pan 3 is greater than 0, a through hole 314 penetrating through the bottom wall 31 may be designed to be located in the grooves 312. Firstly, rationally set up the aperture ratio of the diapire 31 of frying pan 3, make the hot-blast through hole 314 of frying pan 3 below contact with edible material, further make edible material heating more even, secondly, set up through the upper surface of the diapire 31 of frying pan 3 and support protruding muscle 311, when realizing supporting edible material, form recess 312 between the adjacent protruding muscle 311 of support, locate in recess 312 through hole 314, effectively avoid edible material direct blocking through hole 314, promote edible material culinary art effect.

In another embodiment, the upper surface of the bottom wall 31 of the frying pan 3 is provided with a positioning groove 313 for positioning a food container, such as a tin paper cup, and the opening ratio of the bottom wall 31 of the frying pan 3 is greater than 0, and the through hole 314 penetrating the bottom wall 31 is located outside the range enclosed by the positioning groove 313. Adopt aforementioned technical scheme, firstly, rationally set up the aperture ratio of the diapire 31 of frying pan 3, make the hot-blast through-hole 314 of frying pan 3 below contact with edible material, further make edible material heating more even, secondly, be equipped with positioning groove 313 through the upper surface of the diapire 31 of frying pan 3, play the positioning effect to edible material container installation, it is more convenient to use, and will run through the through-hole 314 of diapire 31 and lie in the scope that positioning groove 313 encloses outside, effectively avoid edible material container to block up through-hole 314, ensure edible material's culinary art effect.

To further enhance the cooking effect, a through hole 314 penetrating the bottom wall 31 is located in the central region of the bottom wall 31. Through the through hole 314 penetrating through the bottom wall 31 is positioned in the central area of the bottom wall 31, hot air entering the heat preservation space 12 from the air inlet gap 13 enters the through hole 314 from outside to inside along the periphery of the bottom wall 31 to the central area of the bottom wall 31, the contact area between the hot air and the bottom is increased, the heat energy storage condition of the frying pan 3 is improved, and the cooking effect of food materials is further improved.

It will be appreciated that the support ribs 311 and the positioning grooves 313 may also be provided on the pan 3.

It will be appreciated that the opening ratio of the bottom wall 31 of the pan 3 may be 0, and the upper surface of the bottom wall 31 of the pan 3 is provided with a positioning groove 313 for positioning the food material container, which is suitable for cooking liquid food materials.

To further enhance the cooking effect, the hot air assembly extends at least partially into the cooking cavity 11. The hot air component is closer to the food materials of the frying pan 3, so that the expected food material frying effect is obtained.

As seen in connection with fig. 1, 2 and 4, in order to position the pan 3 at different heights, a first support 4 for supporting and positioning the pan 3 may be provided in the cooking chamber 11, the first support 4 including a main body portion 43 and a first support leg 41 extending toward one end with respect to the main body portion 43 and a second support leg 42 extending toward the other end, the first support leg 41 or the second support leg 42 being directed upward and supporting the spacing pan 3. Through setting up first support 4, support the location with frying pan 3 in predetermined high position, and set up first supporting leg 41 and second supporting leg 42 at the both ends of first support 4, when realizing frying pan 3 support location, also make things convenient for the user to install or take out first support 4 through holding between the fingers first supporting leg 41 or second supporting leg 42, can not contact the edible material on the first support 4, improve user's experience.

In order to further improve the positioning reliability of the frying pan 3, a mounting gap 430 is formed between the outer periphery of the main body 43 and the inner side wall of the cooking cavity 11, and the first support leg 41 or the second support leg 42 extends outwards relative to the main body 43 and abuts against the inner side wall of the cooking cavity 11 to limit the first support 4. By arranging the mounting gap 430, the main body part does not contact the inner side wall of the cooking cavity 11, so that the abrasion to the inner side wall of the cooking cavity 11 is reduced, and when the frying pan 3 is matched for use, hot air generated by the hot air component can enter the lower part of the main body part through the mounting gap 430, so that the heat of the heat preservation space is supplemented; the first support 4 is limited by the outward extension of the first support leg 41 or the second support leg 42 relative to the main body part and the abutting connection with the inner side wall of the cooking cavity 11, so that the mounting stability of the first support 4 in the cooking cavity 11 is effectively improved, the positioning of the frying pan 3 is relatively stable, and the cooking operation of a user is reliably ensured.

To enhance the user experience, the first support leg 41 and the second support leg 42 are of unequal length, for example as shown in fig. 5, the first support leg 41 or the second support leg 42 down positions the pan 3 support at different heights. Through the unequal setting of the length of first supporting leg 41 and second supporting leg 42, realize being applicable to different culinary art modes or the different food of culinary art with frying pan 3 location not co-altitude, promote user experience. It will be appreciated that in other embodiments, the first support leg 41 and the second support leg 42 may have the same length, for example, as shown in fig. 4, the pan 3 may be supported and positioned in the cooking cavity 11 by the first support leg 41, or may be supported and positioned in the cooking cavity 11 by the second support leg 42, so that the height of the pan 3 is kept unchanged, the universality is better, no foolproof consideration is needed, and a user does not need to distinguish which is the first support leg 41 and which is the second support leg 42 when using the pan.

In order to add the function of the first bracket 4, the main body 43 includes a shelf 44, and the first support leg 41 or the second support leg 42 is downwardly placed on the inner bottom surface of the cooking cavity 11 or the bakeware 2, so that the shelf 44 is overhead for placing food. Food materials are placed through the commodity shelf, and the multifunctional air fryer can be used independently or matched with the baking tray 2, so that the functional diversity of the air fryer can be further realized. For example, as shown in fig. 1, the second support leg 42 is downwardly disposed at the inner bottom surface of the cooking cavity 11; as shown in fig. 6, the second support leg 42 is downwardly placed on the bakeware 2, and the first bracket 4 and the bakeware 2 form a double-layered structure, so that the cooking capacity can be increased.

In one embodiment, three first support legs 41 are provided, and the transverse extending portions 45 of every two first support legs 41 are connected into a whole to form a support rod 46 for placing a roast tag, on one hand, the support rod 46 for placing a roast tag is formed, on the other hand, the structural strength of the first support legs 41 can be increased, and the compressive capacity of the first support legs 41 is increased, so that the first support legs 41 are not easy to deform when bearing. In the same way, three second support legs 42 may be selected, and the transverse extension portions 45 of every two second support legs 42 are connected together to form a support rod 46 for placing the roast sticks. The supporting rod 46 is formed into a space for placing the roast sticks on one hand, so that various cooking modes are realized, and on the other hand, the structural strength of the first bracket 4 can be increased, the compressive capacity of the main body part 43 is increased, and the main body part 43 is not easy to deform when carrying food materials.

In another embodiment, the first support legs 41 are provided with four, wherein the lateral extension 45 of two first support legs 41 are connected as a whole, and the lateral extension 45 of the other two first support legs 41 are connected as a whole, forming a support bar 46 for placing a roast swab. By providing four first support legs 41, it is advantageous to make the first support 4 smoother and to make the first support legs 41 receive only a single lateral extension 45, which is advantageous to reduce the stress of the first support legs 41 and to make the first support legs 41 less deformable. In the same way, four second support legs 42 may be provided, wherein the lateral extension portions 45 of two second support legs 42 are integrally connected, and the lateral extension portions 45 of the other two second support legs 42 are integrally connected to form a support rod 46 for placing a roast swab.

To facilitate placement of the roast swab, the support rod 46 may extend along a wavy line. Through the setting that bracing piece 46 extends along the wavy line, can form spacing effect to roast the sign, make roast the sign place more steadily. It will be appreciated that in other embodiments, the support rods 46 may extend in a straight line, and are not limited thereto.

In order to improve the cooking taste of the food material, the height difference from the support rod 46 to the main body 43 is H4, and H4 is not less than 3.5mm. Through reasonable setting up bracing piece 46 to the difference in height of main part 43, make roast sign unsettled place, around hot-blast can get into roast sign on the food material, make roast sign on the food material be heated more even to be favorable to promoting roast sign on the taste of food material, also can make roast sign and main part 43 separate, satisfy multiple food material culinary art simultaneously.

It is understood that H4 may be a reasonable height difference of 4mm, 5mm, 6mm, etc.

It will be appreciated that the number of first support legs 41 may be five, six, etc. and the number of second support legs 42 may be five, six, etc.

In order to ensure the service life of the cooking cavity 11, in one embodiment, the outer edges of the ends of the first support leg 41 and the second support leg 42 are convex smooth curved surfaces, so that the contact area between the ends of the first support leg 41 and the second support leg 42 and the cooking cavity 11 can be reduced, and the inner side wall coating of the cooking cavity 11 is prevented from being scratched when the first support 4 moves into or moves out of the cooking cavity 11 to a certain extent. In another embodiment, the outer edges of the ends of the first and second support legs 41 and 42 are provided with flexible pads. The first support leg 41 and the second support leg 42 are brought into flexible contact with the inner side wall of the cooking cavity 11 to a certain extent avoiding scraping the coating of the inner side wall of the cooking cavity 11 when the first support 4 is moved in or out of the cooking cavity 11.

To further enhance cooking efficiency, the hot air assembly extends at least partially into the cooking cavity 11. The hot air component is closer to the food materials of the frying pan 3, so that the cooking efficiency is improved, the surface of the food materials is easier to form a crisp-baked state, and the expected food material frying effect is obtained.

In order to protect the hot air component, a protective cover 15 is arranged below the hot air component, and the top end of the side wall 32 of the frying pan 3 is lower than the protective cover 15. Through setting up protection casing 15, realize the guard action to hot-blast subassembly, and rationally set up the mounted position of frying in shallow oil dish 3, effectively reduce the hot-blast production of hot-blast subassembly output and hinder the influence, be favorable to making hot-blast inflow air inlet gap 13, further ensure the culinary art effect of edible material.

In order to further heat the food material more evenly, the projection of the fan 6 on the horizontal plane is covered by the projection of the bottom wall 121 of the pan 3 on the horizontal plane. Through the position of reasonable setting fan 6, the air current that makes fan 6 produce can more comprehensive, more even cover edible material, further makes edible material heating more even, improves edible material taste.

As shown in fig. 6 to 8, in order to implement the use of the bakeware 2, in one embodiment, the cooking cavity 11 is provided with a second support 5 for supporting and positioning the bakeware 2, the second support 5 is movable out of the cooking cavity 11, the second support 5 is placed on the inner bottom surface of the cooking cavity 11, and the bakeware 2 is placed on the second support 5, so that a ventilation gap 20 is formed between the bottom surface of the bakeware 2 and the inner bottom surface of the cooking cavity 11. Through the setting of second support 5, form ventilation clearance 20 between the bottom surface of comal 2 and the interior bottom surface of culinary art chamber 11, be favorable to making the hot-blast bottom that flows into the food that hot-blast subassembly produced, be favorable to making the food heating more even.

As shown in fig. 9, in another embodiment, an outer bottom surface of the baking tray 2 is provided with air guide ribs 21, and the air guide ribs 21 are abutted against an inner bottom surface of the cooking cavity 11 to form an air guide channel 22. Through setting up wind-guiding muscle 21, when realizing the location to overware 2, form wind-guiding passageway 22, make hot-blast entering in food contact through wind-guiding passageway 22, further make food heating more even.

As shown in fig. 10, it can be understood that the inner bottom surface of the cooking cavity 11 may be provided with an air guiding rib 21, and the baking tray 2 is positioned on the air guiding rib 21 and forms an air guiding channel 22 with the inner bottom surface of the cooking cavity 11.

Embodiment two:

instead of using the first support 4 to support and position the frying pan, as shown in fig. 11, the inner side wall of the cooking cavity 11 may be provided with a positioning rib 111, and the frying pan 3 is positioned on the positioning rib 111. The inner side wall of the cooking cavity 11 is provided with a positioning convex rib 111, so that the frying pan 3 is supported and positioned at a preset height position, and the installation stability of the frying pan 3 is improved.

It should be noted that, the positioning ribs 111 may be disposed along the inner sidewall of the cooking cavity 11 and disposed at a gap therebetween, so as to ensure that hot air can enter the lower portion of the frying pan 3. Of course, the positioning ribs 111 may be disposed along the inner side wall of the cooking cavity 11 for a circle, and the positioning ribs 111 are provided with ventilation grooves, so that hot air of the hot air assembly can pass through the ventilation grooves to enter the lower part of the frying pan 3.

In this embodiment, when the bakeware 2 is needed, it is considered that no interference occurs between the bakeware 2 and the positioning ribs 111, so as to ensure that the bakeware 2 can be placed in the space below the positioning ribs 111. The baking tray 2 can also be considered to be placed on the positioning ribs 111 for different food materials.

Other matters not described in this embodiment can refer to embodiment one.

Embodiment III:

as shown in fig. 12, in this embodiment, the cooking cavity 11 includes an upper cavity 112 and a lower cavity 113, the cross section of the upper cavity 112 is larger than that of the lower cavity 113, an annular step 114 is formed between the inner side wall of the upper cavity 112 and the inner side wall of the lower cavity 113, the frying pan 3 is positioned on the annular step 114, the lower cavity 113 forms the heat-preserving space 12, and the annular step 114 is provided with a ventilation groove 115 for communicating the air intake gap 13 with the lower cavity 113. By adopting the technical scheme, the cross section of the upper cavity 112 is larger than that of the lower cavity 113, the annular step 114 for supporting and positioning the frying pan 3 is formed, so that the frying pan 3 is more stably installed, the ventilation groove 115 is arranged, the upper cavity 112 and the lower cavity 113 are communicated, hot air can flow into the lower cavity 113 through the ventilation groove 115, heat of the heat preservation space 12 is supplemented, and the cooking effect is improved.

Because of the smaller cross-sectional area of the lower cavity 113, the diameter of the baking tray 2 needs to be smaller than the design of the frying tray 3 to fit into the lower cavity 113. For different food materials, the baking trays 2 can be placed on the annular step 114, so that two baking trays 2 with a larger size and a smaller size can be configured.

Other matters not described in this embodiment can refer to the above-described embodiments.

In addition to the preferred embodiments described above, other embodiments of the present utility model are also contemplated as falling within the scope of the claimed utility model, as well as all other embodiments that may be made by one of ordinary skill in the art without making any inventive effort based on the embodiments of the present utility model.

Claims (10)

1. An air fryer comprising:

a cooking cavity is arranged in the machine body;

the hot air assembly is arranged at the top of the cooking cavity and comprises a fan and a heating piece, and a motor for driving the fan to rotate is arranged above the fan;

the baking tray is arranged in the cooking cavity, and the aperture ratio of the bottom wall of the baking tray is not less than 40%;

the frying pan is arranged in the cooking cavity, the aperture ratio of the bottom wall of the frying pan is not more than 10%, an air inlet gap is formed between the side wall of the frying pan and the inner side wall of the cooking cavity, when the frying pan is used in the cooking cavity, a heat preservation space is formed between the outer bottom surface of the frying pan and the bottom surface of the cooking cavity, and the ratio of the height of the heat preservation space to the height of the cooking cavity is 0.2-0.8;

the baking tray and the frying tray are used alternatively, and the height position of the baking tray when used in the cooking cavity is lower than that of the frying tray when used in the cooking cavity.

2. The air fryer of claim 1, wherein the ratio of the width of said air intake gap to the radius of the cooking cavity is between 0.05 and 0.2.

3. An air fryer according to claim 1 or 2, wherein said cooking chamber is provided with a first support for supporting and positioning the pan, the first support comprising a main body portion and a first support leg extending towards one end and a second support leg extending towards the other end relative to the main body portion, the first support leg or the second support leg facing upwards and supporting the spacing pan.

4. The air fryer of claim 3, wherein said body portion has a mounting gap between an outer periphery thereof and an inner side wall of the cooking cavity, and wherein the first support leg or the second support leg extends outwardly relative to the body portion and abuts the inner side wall of the cooking cavity to retain the first support.

5. An air fryer according to claim 3, wherein said main body portion includes a shelf, and either the first support leg or the second support leg is positioned downwardly on an inner floor of the cooking chamber or a bakeware, such that the shelf is overhead for holding food material.

6. The air fryer of claim 3, wherein said first support leg and said second support leg are unequal in length, the first support leg or the second support leg downwardly positioning the frying pan support at different heights.

7. The air fryer of claim 3, wherein said first support leg or second support leg includes a lateral extension that abuts an outer bottom surface of the fry tray to support the fry tray.

8. The air fryer of claim 7, wherein three first support legs are provided, and the transverse extension parts of every two first support legs are connected into a whole to form a support rod for placing a baking tag; or the first supporting legs are provided with four, wherein the transverse extension parts of two first supporting legs are connected into a whole, and the transverse extension parts of the other two first supporting legs are connected into a whole to form a supporting rod capable of placing a roast stick; or the two second support legs are connected into a whole through the transverse extension parts of the two second support legs to form a support rod capable of placing the roast sticks; or the second supporting legs are provided with four, wherein the transverse extension parts of the two second supporting legs are connected into a whole, and the transverse extension parts of the other two second supporting legs are connected into a whole to form a supporting rod capable of placing a roast stick.

9. The air fryer of claim 1, wherein said hot air assembly extends at least partially into the cooking cavity.

10. The air fryer according to claim 1, wherein said cooking chamber is provided with a second support for supporting and positioning a bakeware, said second support being removable from said cooking chamber, said second support being positioned on an inner bottom surface of said cooking chamber, said bakeware being positioned on said second support such that a ventilation gap is formed between the bottom surface of said bakeware and the inner bottom surface of said cooking chamber; or, the outer bottom surface of the baking tray is provided with an air guide rib, and the air guide rib is abutted against the inner bottom surface of the cooking cavity to form an air guide channel; or, the inner bottom surface of the cooking cavity is provided with an air guide rib, and the baking tray is arranged on the air guide rib to be positioned and forms an air guide channel with the inner bottom surface of the cooking cavity.