CN220442510U - Air fryer with double hot air channels - Google Patents
Air fryer with double hot air channels Download PDFInfo
- Publication number
- CN220442510U CN220442510U CN202321474601.7U CN202321474601U CN220442510U CN 220442510 U CN220442510 U CN 220442510U CN 202321474601 U CN202321474601 U CN 202321474601U CN 220442510 U CN220442510 U CN 220442510U
- Authority
- CN
- China
- Prior art keywords
- hot air
- channel
- cooking
- air
- fryer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000010411 cooking Methods 0.000 claims abstract description 59
- 238000009423 ventilation Methods 0.000 claims description 16
- 230000009977 dual effect Effects 0.000 claims description 10
- 230000000694 effects Effects 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
Landscapes
- Baking, Grill, Roasting (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
The utility model relates to the technical field of air fryers, in particular to an air fryer with double hot air channels, and aims to solve the problems of poor cooking effect and large food taste difference caused by a single hot air circulation path of the air fryer in the prior art. The utility model comprises a frying barrel, a hot air cavity, a first hot air duct and a second hot air duct which are communicated with the air outlet side of the hot air cavity; a cooking rack is arranged in the frying barrel; a bottom channel is formed between the bottom surface of the cooking frame and the bottom surface of the frying barrel; the first hot air channel is communicated with the bottom channel, and hot air in the hot air cavity is blown to the lower end of the cooking rack from the bottom channel along the first hot air channel; the hot air in the hot air cavity is blown to the upper end of the cooking rack along the second hot air channel. The double hot air circulation paths enable the whole food to be contacted with hot air, so that the upper half part and the lower half part of the food can be synchronously cooked, the cooking effect is good, and the conditions of inconsistent cooking degree and large taste difference of the food are avoided.
Description
Technical Field
The utility model belongs to the technical field of air fryers, and particularly relates to an air fryer with double hot air channels.
Background
The hot air fan in the air fryer blows hot air to the cooking cavity, hot air in the cooking cavity moves upwards under the action of the hot air fan, so that hot air circulation is formed around the cooking cavity, and food in the cooking cavity is fried by utilizing high-temperature hot air; however, in the existing air fryer, the hot air just entering the cooking cavity moves upwards under the action of the hot air fan, so that the hot air circulation path only passes through the upper half part of the food, the lower half part of the food cannot contact enough hot air, and the frying degree of the upper half part and the lower half part of the food is inconsistent; alternatively, the lower half of the food is ripe and the upper half is fried in the brown; affecting the mouthfeel of the food.
Disclosure of Invention
The utility model provides an air fryer with double hot air channels, and aims to solve the problems of poor cooking effect and large food taste difference of the air fryer caused by a single hot air circulation path in the prior art.
In order to solve the technical problems, the utility model adopts the following technical scheme:
the utility model provides an air fryer with double hot air channels, which comprises a frying barrel, a hot air cavity, and a first hot air channel and a second hot air channel which are communicated with the air outlet side of the hot air cavity; a cooking rack is arranged in the frying barrel; a bottom channel is formed between the bottom surface of the cooking frame and the bottom surface of the frying barrel;
the first hot air channel is communicated with the bottom channel, and hot air in the hot air cavity is blown from the bottom channel to the lower end of the cooking rack along the first hot air channel; and hot air in the hot air cavity is blown to the upper end of the cooking rack along the second hot air duct.
The further scheme is as follows: the air fryer with the double hot air channels comprises a wind scooper and a heat shield, wherein the wind scooper is arranged below the heat shield; the first hot air channel is surrounded by the heat shield and the air guide cover.
The further scheme is as follows: the cooking frame is provided with a side wall, a side channel is formed between the side wall of the frying barrel and the side wall of the cooking frame, and the first hot air channel is communicated with the bottom channel through the side channel.
Based on the above scheme, the first hot air duct, the side channel and the bottom channel are sequentially communicated to form a hot air circulation path together.
The further scheme is as follows: the cooking rack is a baking tray or a frying basket.
The further scheme is as follows: when the cooking frame is a baking tray, ventilation openings are distributed on the baking tray, and hot air in the first hot air channel blows to the lower end of the baking tray and enters the baking tray through the ventilation openings.
The further scheme is as follows: when the cooking frame is a frying basket, ventilation openings are distributed on the bottom surface of the frying basket, and hot air in the first hot air duct blows to the lower end of the frying basket and enters the frying basket through the ventilation openings.
Based on the above scheme, the hot air in the first hot air duct can be blown to the lower end of the cooking rack (the baking tray or the frying basket) along the side channel and enter the cooking rack (the baking tray or the frying basket) through the ventilation opening, so that the lower half part of food is fully contacted with the hot air.
The further scheme is as follows: the bottom surface of the frying barrel is wavy.
Based on the scheme, the bottom surface of the frying barrel is wavy, so that on one hand, the air guiding function is realized, the hot air of the bottom channel is split, and the local temperature in the bottom channel is prevented from being too high; on the other hand, the strength of the bottom of the frying vat can be increased, and the bottom of the frying vat is prevented from being deformed.
The further scheme is as follows: the cooking frame is located below the air guide cover, and the second hot air channel is located on the lower surface of the air guide cover.
Based on the scheme, hot air in the second hot air duct can be blown to the upper end of the cooking rack from the upper side along the lower surface of the air guide cover.
The further scheme is as follows: the hot air cavity is positioned below the air guide cover, and the heat shield is arranged around the hot air cavity; and a hot air fan is arranged in the hot air cavity.
The further scheme is as follows: the upper end of the hot air fan is higher than the air guide cover, and the lower end of the hot air fan is lower than the air guide cover.
Based on the above scheme, the upper end of the hot air fan is higher than the air guide cover, so that the upper end of the hot air fan blows hot air to the first hot air duct; the lower end of the hot air fan is lower than the air guide cover, so that the lower end of the hot air fan blows hot air to the second hot air duct.
The beneficial effects of the utility model are as follows:
in the utility model, hot air is blown to the first hot air duct and the second hot air duct from the air outlet side of the hot air cavity. The first hot air channel is communicated with the bottom channel, so that hot air is blown to the cooking rack from the bottom along the first hot air channel through the bottom channel, a first hot air circulation is formed, and the lower half part of food is fully contacted with hot air. In addition, hot air is blown to the cooking rack from the upper end along the second hot air duct to form second hot air circulation, so that the upper half part of food is fully contacted with hot air.
The double hot air circulation paths enable all parts of the whole food to be contacted with hot air, so that the upper half part and the lower half part of the food can be synchronously cooked, the cooking effect is good, and the situations of inconsistent maturity and large taste difference of the food are avoided.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present utility model, the drawings that are needed in the embodiments will be briefly described below, it being understood that the following drawings only illustrate some embodiments of the present utility model and therefore should not be considered as limiting the scope, and other related drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic diagram of an exploded construction of an air fryer equipped with dual hot air ducts according to the present utility model;
FIG. 2 is a cross-sectional view of an air fryer equipped with dual hot air ducts according to the present utility model;
FIG. 3 is a schematic view of a circulation path of a first hot air duct according to the present utility model;
fig. 4 is a schematic view of a circulation path of the second hot air duct in the present utility model.
The reference numerals in the figures illustrate:
1-a first hot air duct; 2-a second hot air duct; 3-a hot air cavity; 31-a hot air fan; 4-a wind scooper; 41-wind guide holes; 42-circular holes; 5-a heat shield; 51-a cold air fan; 52-driving a motor; 6-frying the barrel; 61-side channel; 62-bottom channel; 7-baking tray; 71-a handle; 72-ventilation opening; 73-convex ribs; 74-support feet.
Detailed Description
The technical solutions in 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. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the utility model. All other embodiments, which can be obtained by a person skilled in the art without creative efforts, are included in the protection scope of the present utility model based on the embodiments of the present utility model.
In the description of the present utility model, it should be noted that, directions or positional relationships indicated by terms such as "above", "below", "bottom", etc. are directions or positional relationships based on those shown in the drawings, or those that are conventionally put in place when the inventive product is used, are merely for convenience in describing the present utility model and simplifying the description, and are not indicative or implying that the apparatus or element to be referred to must have a specific direction, be constructed and operated in a specific direction, and therefore should not be construed as limiting the present utility model. Furthermore, the terms "first," "second," and the like, are used merely to distinguish between descriptions and should not be construed as indicating or implying relative importance.
As shown in fig. 2, the embodiment provides an air fryer with double hot air channels, which comprises a frying barrel 6, a hot air cavity 3, and a first hot air channel 1 and a second hot air channel 2 which are communicated with the air outlet side of the hot air cavity 3; a cooking rack is arranged in the frying barrel 6; a bottom channel 62 is formed between the bottom surface of the cooking rack and the bottom surface of the frying barrel 6; wherein the first hot air duct 1 and the second hot air duct 2 do not refer to a broad-sense duct or channel, but a path through which hot air passes;
the first hot air duct 1 is communicated with the bottom channel 62, and hot air in the hot air cavity 3 is blown from the bottom channel 62 to the lower end of the cooking rack along the first hot air duct 1; the hot air in the hot air cavity 3 is blown to the upper end of the cooking rack along the second hot air duct 2.
The scheme as an improved type is as follows:
the embodiment also comprises a wind scooper 4 and a heat shield 5, wherein the wind scooper 4 is arranged below the heat shield 5; the first hot air duct 1 is surrounded by the heat shield 5 and the wind guide cover 4.
Specifically, as shown in fig. 1, a cold air chamber is disposed above the heat shield 5, a cold air fan 51 is disposed in the cold air chamber, and a driving motor 52 is disposed above the cold air chamber.
As shown in fig. 1 and 2, the cooking rack is provided with a side wall, a side channel 61 is formed between the side wall of the frying barrel 6 and the side wall of the cooking rack, and the air guide cover 4 is provided with an air guide hole 41, so that the first hot air duct 1 is communicated with the side channel 61; the first hot air duct 1 is communicated with the bottom channel 62 through the side channel 61; the hot air in the hot air chamber 3 is blown from the bottom channel 62 to the lower end of the cooking rack along the first hot air duct 1.
Preferably, the cooking rack is a baking tray 7 or a frying basket.
As one of the preferable schemes:
as shown in fig. 1 and 2, in this embodiment, the cooking rack is a baking tray 7, two sides of the baking tray 7 are provided with handles 71 extending upwards, the handles 71 may be used as side walls of the baking tray 7, that is, the side channels 61 are formed between the handles 71 on two sides of the baking tray 7 and the side walls of the frying vat 6, and the ventilation openings 72 are uniformly distributed on the baking tray 7. Wherein, the bottom edge of the baking tray 7 is also provided with supporting feet 74.
As shown in fig. 3, the hot air in the hot air chamber 3 is blown to the first hot air duct 1, and enters the side channel 61 along the first hot air duct 1, then enters the bottom channel 62, and finally enters the baking tray 7 from the lower side through the ventilation opening 72.
As another preferred embodiment:
the cooking rack may be a frying basket, the side channels 61 are formed between the side walls of the frying basket and the side walls of the frying barrel 6, and ventilation openings 72 are uniformly distributed on the bottom surface of the frying basket.
The hot air in the hot air cavity 3 is blown to the first hot air duct 1, enters the side channel 61 along the first hot air duct 1, then enters the bottom channel 62, and finally enters the frying basket from the lower side through the ventilation opening 72.
Specifically, as shown in fig. 1 and 2, the baking tray 7 and the bottom surface on the frying basket are provided with a plurality of ribs 73, and the ribs 73 extend from the center to the edge. The ventilation openings 72 are uniformly distributed in the centers of the bottom surfaces of the baking tray 7 and the frying basket, and between the adjacent ribs 73. The shape of the vent 72 may be arcuate, circular, square, or the like.
The bottom surface of the frying tub 6 has a wave shape, and the direction of the wave is perpendicular to the direction in which hot air flows in the bottom passage 62. Of course, the shape of the bottom surface of the frying vat 6 is not limited to a wave shape, but may be a square shape or the like.
As shown in fig. 2, the cooking rack (the baking tray 7 or the frying basket) is positioned below the air guiding cover 4, and the lower surface of the air guiding cover 4 is close to the upper end of the side wall of the cooking rack (the upper end of the lifting handle 71 of the baking tray 7 or the upper end of the side wall of the frying basket); the second hot air duct 2 is located on the lower surface of the air guide cover 4.
Specifically, as shown in fig. 4, the hot air in the hot air chamber 3 is blown to the second hot air duct 2, and enters the cooking rack (the upper end of the baking tray 7 or the upper end of the frying basket) from the upper side along the second hot air duct 2 and the inner side wall of the cooking rack (the inner wall of the handle 71 of the baking tray 7 or the inner side wall of the frying basket).
The hot air cavity 3 is positioned below the air guide cover 4, and the heat shield 5 is arranged around the hot air cavity 3; a hot air fan 31 is arranged in the hot air cavity 3. The upper end of the hot air fan 31 is higher than the air guiding cover 4, and the lower end is lower than the air guiding cover 4.
Specifically, as shown in fig. 1 and 2, a circular hole 42 is provided in the center of the air guiding cover 4, the hot air chamber 3 is located below the circular hole 42, the circular hole 42 is communicated with the hot air chamber 3, and the upper end of the hot air fan 31 is higher than the air guiding cover 4 and located in the circular hole 42.
In addition, a heating element for heating is further arranged below the air guiding cover 4, the lower end of the hot air fan 31 is located at the center of the heating element, and the bottom of the hot air fan 31 is level with the bottom of the heating element.
As shown in fig. 3 and 4, when the hot air fan 31 rotates, the hot air entering the cooking rack through the first hot air channel 1 and the second hot air channel 2 moves upwards under the action of the hot air fan 31, enters the hot air cavity 3, and then enters the first hot air channel 1 and the second hot air channel 2 from the air outlet side of the hot air cavity 3 respectively, so that hot air circulation of double hot air channels is formed.
The utility model is further described below in connection with the working principle:
when the hot air fan 31 rotates, hot air is blown to the first hot air duct 1 and the second hot air duct 2 from the air outlet side of the hot air chamber 3.
In the first hot air duct 1 path, hot air enters the side channel 61 along the first hot air duct 1, then enters the bottom channel 62, and finally enters the cooking rack through the ventilation opening 72; the hot air entering the cooking rack moves upwards to enter the hot air cavity 3 under the action of the hot air fan 31, and the upper end of the hot air fan 31 blows the hot air of the hot air cavity 3 to the first hot air channel 1 to form hot air circulation of the first hot air channel 1.
In the path of the second hot air duct 2, hot air is blown to the upper end of the cooking rack from the upper side along the second hot air duct 2 and the inner side wall of the cooking rack; the hot air entering the cooking rack moves upwards to enter the hot air cavity 3 under the action of the hot air fan 31, and the lower end of the hot air fan 31 blows the hot air of the hot air cavity 3 to the second hot air channel 2 to form hot air circulation of the second hot air channel 2.
The utility model is not limited to the above-mentioned alternative embodiments, on the premise of not contradicting each other, can combine arbitrarily between every scheme; any person who is in the light of the present utility model can obtain other products in various forms, however, any changes in shape or structure are within the scope of the present utility model as defined by the claims.
Claims (10)
1. An air fryer with double hot air channels, characterized in that: the hot air frying device comprises a frying barrel, a hot air cavity, a first hot air duct and a second hot air duct, wherein the first hot air duct and the second hot air duct are communicated with the air outlet side of the hot air cavity; a cooking rack is arranged in the frying barrel; a bottom channel is formed between the bottom surface of the cooking frame and the bottom surface of the frying barrel;
the first hot air channel is communicated with the bottom channel, and hot air in the hot air cavity is blown from the bottom channel to the lower end of the cooking rack along the first hot air channel; and hot air in the hot air cavity is blown to the upper end of the cooking rack along the second hot air duct.
2. An air fryer with dual hot air duct according to claim 1, wherein: the heat-insulating device further comprises a wind scooper and a heat-insulating cover, wherein the wind scooper is arranged below the heat-insulating cover; the first hot air channel is surrounded by the heat shield and the air guide cover.
3. An air fryer with dual hot air duct according to claim 1, wherein: the cooking frame is provided with a side wall, a side channel is formed between the side wall of the frying barrel and the side wall of the cooking frame, and the first hot air channel is communicated with the bottom channel through the side channel.
4. An air fryer with dual hot air duct according to claim 1, wherein: the cooking rack is a baking tray or a frying basket.
5. An air fryer with dual hot air duct according to claim 4, wherein: when the cooking frame is a baking tray, ventilation openings are distributed on the baking tray, and hot air in the first hot air channel blows to the lower end of the baking tray and enters the baking tray through the ventilation openings.
6. An air fryer with dual hot air duct according to claim 4, wherein: when the cooking frame is a frying basket, ventilation openings are distributed on the bottom surface of the frying basket, and hot air in the first hot air duct blows to the lower end of the frying basket and enters the frying basket through the ventilation openings.
7. An air fryer with dual hot air duct according to claim 1, wherein: the bottom surface of the frying barrel is wavy.
8. An air fryer with dual hot air duct according to claim 2, wherein: the cooking frame is located below the air guide cover, and the second hot air channel is located on the lower surface of the air guide cover.
9. An air fryer with dual hot air duct according to claim 2, wherein: the hot air cavity is positioned below the air guide cover, and the heat shield is arranged around the hot air cavity; and a hot air fan is arranged in the hot air cavity.
10. The air fryer with double hot air duct according to claim 9, wherein: the upper end of the hot air fan is higher than the air guide cover, and the lower end of the hot air fan is lower than the air guide cover.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202321474601.7U CN220442510U (en) | 2023-06-09 | 2023-06-09 | Air fryer with double hot air channels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202321474601.7U CN220442510U (en) | 2023-06-09 | 2023-06-09 | Air fryer with double hot air channels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220442510U true CN220442510U (en) | 2024-02-06 |
Family
ID=89729851
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202321474601.7U Active CN220442510U (en) | 2023-06-09 | 2023-06-09 | Air fryer with double hot air channels |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN220442510U (en) |
-
2023
- 2023-06-09 CN CN202321474601.7U patent/CN220442510U/en active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3915450A1 (en) | Air fryer applicable for cooking pizza, novel frying basket for air fryer and novel air fryer | |
| CN220442510U (en) | Air fryer with double hot air channels | |
| CN215914229U (en) | Air fryer with detachable layered baking tray | |
| CN214284571U (en) | Ventilating oil-receiving frying basket structure | |
| CN211933710U (en) | Air fryer | |
| CN207506449U (en) | A kind of air fryer with agitating function | |
| CN110693347A (en) | Steaming and baking oven | |
| CN110693345A (en) | Air fryer | |
| CN215383376U (en) | Baking oven | |
| CN215914235U (en) | Air oven | |
| US20220125241A1 (en) | Smokeless grill and air fryer | |
| CN216090147U (en) | Novel cooling air fryer | |
| CN219982709U (en) | Bakeware, frying barrel and cooking utensil | |
| CN219557007U (en) | Air fryer with hot air diversion mechanism | |
| CN207506448U (en) | A kind of air fryer with agitating device | |
| CN218484377U (en) | Frying pan and baking tray multifunctional integrated cooking appliance | |
| CN216652082U (en) | Fry basket structure and cooking equipment thereof | |
| CN219613677U (en) | Air fryer | |
| CN217090407U (en) | Air-frying oven | |
| CN219782353U (en) | Pizza cooking pot and pizza cooking machine | |
| CN220256328U (en) | Air fryer with upper and lower layers | |
| CN214631737U (en) | Multi-basket type air fryer | |
| CN220124513U (en) | Frying basket assembly and cooking equipment | |
| CN211212744U (en) | Steaming and baking oven | |
| CN219962611U (en) | Cooking container and cooking utensil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |