WO2024087076A1 - 一种用于食材烹饪的空气炸锅及烹饪设备 - Google Patents

一种用于食材烹饪的空气炸锅及烹饪设备 Download PDF

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Publication number
WO2024087076A1
WO2024087076A1 PCT/CN2022/127798 CN2022127798W WO2024087076A1 WO 2024087076 A1 WO2024087076 A1 WO 2024087076A1 CN 2022127798 W CN2022127798 W CN 2022127798W WO 2024087076 A1 WO2024087076 A1 WO 2024087076A1
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Prior art keywords
top wall
heating chamber
heating
basket
air
Prior art date
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PCT/CN2022/127798
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English (en)
French (fr)
Inventor
李浩鹏
李成民
Original Assignee
深圳市虎一科技有限公司
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Application filed by 深圳市虎一科技有限公司 filed Critical 深圳市虎一科技有限公司
Priority to PCT/CN2022/127798 priority Critical patent/WO2024087076A1/zh
Publication of WO2024087076A1 publication Critical patent/WO2024087076A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills

Definitions

  • the invention relates to kitchen cooking equipment, in particular to a cooking equipment used for cooking food materials.
  • Cooking equipment such as air fryers and small air ovens use a heating device to heat the air, and use the circulating high-temperature air to cook food, making the ingredients achieve an effect similar to frying.
  • This type of cooking device usually has a frying basket, which is used to hold food.
  • the frying basket and food are placed in the heating chamber of the main unit, the food is cooked by the hot air generated in the heating chamber.
  • the hot air since the frying basket is deep, when the amount of food is large and needs to be stacked, it is often difficult for the hot air to evenly act on the food on each layer of the frying basket, resulting in uneven heating and inconsistent food conditions on different layers, which affects the taste.
  • the present invention mainly provides an air fryer and cooking equipment for cooking food, so that the food can be heated more evenly.
  • an air fryer for cooking food comprising:
  • a host having a heating chamber, a heating component and a control unit, the heating chamber having an inlet and an outlet, the control unit being electrically connected to the heating component for controlling the heating component;
  • the food material holding basket having a basket body for holding food materials, the basket body being capable of being inserted into the heating chamber and taken out from the heating chamber through the inlet and outlet, the heating assembly being configured to form hot air in the basket body;
  • the ratio a of the size of the basket cavity of the basket body in the horizontal direction to its size in the vertical direction is: 5 ⁇ a ⁇ 6.
  • the top wall of the heating chamber has a first top wall and a second top wall arranged around the first top wall, and the second top wall is arranged to be inclined downward relative to the first top wall to guide hot air to flow along the second top wall toward the periphery of the basket body.
  • an embodiment of the present application provides a cooking device for cooking food, which is characterized by comprising:
  • a host having a heating chamber, a heating component and a control unit, the heating chamber having an inlet and an outlet, the control unit being electrically connected to the heating component for controlling the heating component;
  • the food material holding basket having a basket body for holding food materials, the basket body being capable of being inserted into the heating chamber and taken out from the heating chamber through the inlet and outlet, the heating assembly being configured to form hot air in the basket body;
  • the top wall of the heating chamber includes a first top wall and a second top wall arranged around the first top wall, the second top wall is arranged obliquely downward relative to the first top wall, and the lower end of the second top wall extends to the bottom of the heating component to guide hot air to flow along the second top wall toward the surrounding side of the basket body.
  • a value range of an angle b formed by the second top wall and the first top wall is: 105° ⁇ b ⁇ 150°.
  • the lower end of the second top wall when the basket is placed in the heating chamber, extends to be aligned with the peripheral side wall of the basket in the vertical direction or extends to be located inside the peripheral side wall in the horizontal direction.
  • the portion of the food holding basket inserted into the heating cavity is substantially flush with the lower end of the second top wall in a horizontal direction.
  • the heating assembly includes a heating element and a first fluid driving element.
  • a heating element When the basket is placed in the heating chamber, a first area is formed between the upper end of the basket and the top wall of the heating chamber.
  • the heating element is arranged in the first area.
  • the heating element is at least partially located in the air inlet area of the first fluid driving element so that the airflow can flow through the heating element and then enter the first fluid driving element.
  • the first fluid driving element has radial air outlet, and the airflow is discharged radially from the first fluid driving element.
  • the upper end of the basket body has an opening, the heating element is arranged above the opening, and the first fluid driving element is arranged above the heating element; when the basket body is placed in the heating chamber, the ratio c of the distance between the bottom wall of the basket body and the heating element and the size of the heating chamber in the vertical direction is: 0.5 ⁇ c ⁇ 0.58.
  • the heating element is a disc-shaped structure, and the outer diameter d of the disc-shaped structure is: 190mm ⁇ d ⁇ 220mm.
  • the ratio d of the size of the heating chamber in the horizontal direction to its size in the vertical direction is: 2 ⁇ d ⁇ 3.
  • the ratio e of the size of the basket in the vertical direction to the size of the heating chamber in the vertical direction is: 0.4 ⁇ e ⁇ 0.5.
  • the ratio f of the length of the host in the vertical direction to the area of its orthographic projection on the horizontal plane is: 0.0005 ⁇ f ⁇ 0.0030.
  • the host has a shell, the heating chamber and the heating element of the heating assembly are arranged in the shell, and the shell has a convex outer top wall.
  • the lowermost end of the outer top wall is lower than the first top wall of the heating chamber.
  • a horizontal distance between the outer top wall and a center line thereof gradually increases.
  • the outer wall of the outer top wall is an arc with continuous curvature.
  • the curvature of the arc is g ⁇ 0.01.
  • the host has a heat dissipation channel that is arranged through, at least a part of the heat dissipation channel is arranged above the heating chamber, and the control unit is arranged in the heat dissipation channel.
  • the host has a hot air hood and a heat dissipation hood, the hot air hood is fixedly arranged in the shell, and the hot air hood and the base of the shell form the heating chamber; the heat dissipation hood is arranged in the shell and located above the hot air hood, and there is a gap between the hot air hood and the heat dissipation hood, and the gap forms at least a part of the heat dissipation channel.
  • the main unit has a deflector and a second fluid driving component
  • the middle portion of the heat dissipation cover has an air vent
  • the deflector is buckled on the heat dissipation cover and is connected to the air vent
  • the second fluid driving component is arranged in the deflector
  • the control unit is located in the air outlet area of the second fluid driving component.
  • the second fluid driving member is radially ventilated
  • the control unit is disposed on the peripheral side of the second fluid driving member and is located above the heating chamber.
  • the host has a heat insulation cover, which is arranged in the shell and above the hot air cover, and a heat insulation material is arranged between the heat insulation cover and the hot air cover.
  • the ratio of the vertical dimension of the portion of the mainframe located above the top wall to the vertical dimension of the heating chamber is h ⁇ 0.48.
  • the ratio of the vertical dimension of the portion of the mainframe located above the top to the vertical dimension of the portion located below the top is i>1.
  • an embodiment of the present application provides a cooking device for cooking food, including:
  • a host having a heating chamber, a heating component and a control unit, the heating chamber having an inlet and an outlet, the control unit being electrically connected to the heating component for controlling the heating component;
  • the food material holding basket having a basket body for holding food materials, the basket body being able to be inserted into the heating chamber and taken out from the heating chamber through the inlet and outlet, the heating assembly being used to form hot air in the basket body;
  • the ratio a of the size of the basket cavity of the basket body in the horizontal direction to its size in the vertical direction is: 5 ⁇ a ⁇ 6.
  • an embodiment of the present application provides a cooking device for cooking food, including:
  • a host having a heating chamber, a heating component and a control unit, the heating chamber having an inlet and an outlet, the control unit being electrically connected to the heating component for controlling the heating component;
  • the food material holding basket having a basket body for holding food materials, the basket body being capable of being inserted into the heating chamber and taken out from the heating chamber through the inlet and outlet, the heating assembly being configured to form hot air in the basket body;
  • the top wall of the heating chamber includes a first top wall and a second top wall arranged around the first top wall, the second top wall is arranged obliquely downward relative to the first top wall, and the lower end of the second top wall extends to the bottom of the heating component to guide hot air to flow along the second top wall toward the surrounding side of the basket body.
  • an air fryer and cooking device the main unit has a heating chamber, and the basket can be inserted into the heating chamber and taken out from the heating chamber through the inlet and outlet of the heating chamber.
  • the ratio a of the horizontal dimension of the basket to its vertical dimension is: 5 ⁇ a ⁇ 6. This ratio can ensure that the basket has a flatter structure, thereby reducing the number of layers of food stacked in the basket, so as to improve the uniformity of heating of the interlayer food.
  • an air fryer and cooking equipment the main unit of which has a heating chamber
  • the basket can be inserted into the heating chamber and taken out from the heating chamber through the inlet and outlet of the heating chamber.
  • the top wall of the heating chamber has a first top wall and a second top wall arranged around the first top wall, the second top wall is arranged obliquely downward relative to the first top wall, and the lower end of the second top wall extends to the bottom of the heating assembly, so as to guide the hot air to flow along the second top wall to the surrounding side of the basket body, and flow from the surrounding side of the basket body to the middle of the basket body, so that each layer of food can be heated more evenly.
  • the second top wall inclined downward as the chamber wall of the heating chamber and the guide structure the vertical size of the main unit can be reduced, which is conducive to a flatter design of the main unit.
  • FIG1 is a schematic diagram of the appearance structure of a cooking device in one embodiment of the present application, in which a food basket is inserted into the main unit;
  • FIG2 is a schematic diagram of the appearance structure of a cooking device in one embodiment of the present application, in which the food basket is taken out of the main unit;
  • FIG3 is a vertical cross-section of a cooking device according to an embodiment of the present application.
  • FIG4 is an enlarged view of part A in FIG3 ;
  • FIG5 is an exploded view of a portion of the structure of a cooking device in one embodiment of the present application.
  • FIG6 is an exploded view of the structure of the host part in one embodiment of the present application.
  • FIG7 is a vertical cross-sectional schematic diagram of a basket body in one embodiment of the present application.
  • FIG8 is a vertical cross-sectional schematic diagram of the top wall and the basket body of the heating chamber in one embodiment of the present application.
  • FIG9 is a vertical cross-sectional schematic diagram of the top wall and the basket body of the heating chamber in another embodiment of the present application.
  • FIG10 is a vertical cross-sectional schematic diagram of the top wall and the basket body of the heating chamber in another embodiment of the present application.
  • FIG11 is a schematic diagram of the appearance ratio of a cooking device in one embodiment of the present application.
  • FIG. 12 is a schematic diagram of a control unit in an embodiment of the present application.
  • connection and “coupling” mentioned in this application include direct and indirect connections (couplings) unless otherwise specified.
  • the present application provides a cooking device for cooking food, which can realize the function of air frying and baking, including: an air fryer, an air oven, etc.
  • the cooking device is an air fryer.
  • the cooking device can heat and dry the food by hot air so that the food can achieve a taste similar to fried food.
  • the following is an example of an air fryer.
  • the structures shown in the following embodiments can also be applied to other cooking devices with air frying and baking functions, such as air ovens, etc.
  • the cooking device 1 includes a host 100 and a food holding basket 200 .
  • the host 100 has a housing 110, a heating chamber 120, a heating component 130 and a control unit 140.
  • the heating chamber 120, the heating component 130 and the control unit 140 are arranged in the housing 110.
  • the heating chamber 120 has an inlet and outlet 121, and the inlet and outlet 121 is used for inserting and removing the food basket 200.
  • the heating chamber 120 is a cavity surrounded by various components in the host 100.
  • the heating component 130 can heat the gas in the heating chamber 120, increase the temperature in the heating chamber 120, and heat and dry the food by hot air.
  • the heating component 130 can be arranged in the heating chamber 120 or in other areas, and the heating component 130 can be used as long as it can form hot air in the heating chamber 120.
  • the control unit 140 is electrically connected to the heating component 130 to control the heating component 130.
  • the control unit 140 can be one or more circuit boards with a control circuit.
  • the food holding basket 200 has a basket body 210 for holding food, and the basket body 210 can be inserted into the heating chamber 120 and taken out from the heating chamber 120 from the inlet and outlet 121.
  • the basket body 210 has a basket cavity 211, and the upper end of the basket cavity 211 has an opening 212.
  • the food holding basket 200 also has a handle 220 and a connecting portion 230. The handle 220 is fixedly connected to the basket body 210 through the connecting portion 230, and the user can take the entire food holding basket 200 through the handle 220.
  • the horizontal dimension a1 of the basket cavity 211 refers to the maximum dimension of the basket cavity 211 in the horizontal direction
  • the vertical dimension a2 of the basket cavity 211 refers to the maximum dimension of the basket cavity 211 in the vertical direction.
  • the basket cavity 211 under the ratio a is flatter, thereby reducing the number of layers of food stacked in the basket body 210.
  • the hot air can more easily act on the food in the lower layer, so as to improve the heating uniformity of each layer of food, so that the taste of each layer of food is as consistent as possible.
  • the flatter basket body 210 can reduce the space occupied in the vertical direction, which is beneficial to reducing the vertical size of the host 100.
  • the host 100 can be designed to be shorter, freeing up more vertical space.
  • the top wall 122 of the heating chamber 120 has a first top wall 1221 and a second top wall 1222 disposed around the first top wall 1221.
  • the second top wall 1222 is disposed obliquely downward relative to the first top wall 1221, and the lower end of the second top wall 1222 extends to the bottom of the heating assembly 130, so as to guide the hot air to flow along the second top wall 1222 toward the periphery of the basket body 210.
  • the oblique downward means that the second top wall 1222 extends obliquely downward and outward from the periphery of the first top wall 1221, and the purpose is to guide the hot air to flow along the second top wall 1222 toward the periphery of the basket body 210, and enter the bottom of the basket cavity 211 from the periphery of the basket cavity 211, and then flow from the periphery of the basket cavity 211 to the middle of the basket cavity 211, and finally flow upward from the middle of the basket cavity 211, so that each layer of food can be heated more evenly.
  • the downwardly inclined second top wall 1222 serves as both the cavity wall of the heating cavity 120 and the guide structure, which can reduce the vertical size of the host 100.
  • the host 100 can be designed to be shorter, freeing up more vertical space.
  • the second top wall 1222 may be an annular convex surface.
  • its cross-sectional shape is substantially arc-shaped.
  • the cross-sectional shape of the second top wall 1222 is at least partially an arc with a continuous curvature. This arc-shaped structure is conducive to guiding the hot air to flow along the inner surface of the second top wall 1222, reducing the collision with the hot air, and allowing the hot air to flow more smoothly toward the side of the basket body 210.
  • the protruding direction of the annular convex surface of the second top wall 1222 is the direction away from the basket cavity 211.
  • the second top wall 1222 may also be in other shapes. Please refer to FIG. 9. In some embodiments, the second top wall 1222 may also be in a straight line shape in the vertical section, and the overall shape is an annular cone structure with a large bottom. Alternatively, please refer to FIG. 10. In some embodiments, the second top wall 1222 may also be in a shape with two or more broken lines in the vertical section, and the overall shape is an annular folding surface structure with a small top and a large bottom. In addition, the second top wall 1222 may also be in other shapes that are inclined, which are difficult to list here, as long as the function of the second top wall 1222 can be achieved.
  • the value range of the angle b formed by the second top wall 1222 and the first top wall 1221 is: 105° ⁇ b ⁇ 150°.
  • the angle b between the second top wall 1222 and the first top wall 1221 refers to the angle formed by the line between the upper and lower ends 1225 and 1223 of the second top wall 1222 and the horizontal line passing through any point of the first top wall 1221 in the vertical section. This angle can not only better guide the hot air to flow toward the periphery of the basket body 210, but also reduce the space occupied by the entire top wall 122 in the vertical direction, which is conducive to the flat design of the entire device to release more vertical space.
  • the first top wall 1221 can be a plane substantially parallel to the horizontal plane, and this design can ensure that the first top wall 1221 only occupies a small space in the vertical direction, and the overall height of the heating chamber 120 does not need to be increased due to the convex change of the first top wall 1221 in the vertical direction. Moreover, the planar first top wall 1221 is also conducive to the hot air flowing to the area where the second top wall 1222 is located.
  • the first top wall 1221 may also be convex, and its cross-sectional shape in the vertical section is an arc.
  • the first top wall 1221 may also be folded, and its cross-sectional shape in the vertical section is two or more broken lines.
  • the shapes of the first top wall 1221 and the second top wall 1222 shown in FIGS. 8 , 9 and 10 may be interchangeably combined.
  • the first top wall 1221 may also be in other shapes, which are difficult to list here, as long as the function of the first top wall 1221 can be achieved.
  • the lower end of the second top wall 1222 extends to the inner side of the peripheral side wall 213 of the basket body 210 in the horizontal direction.
  • the lower end of the second top wall 1222 can also extend to align with the peripheral side wall 213 of the basket body 210 in the vertical direction. In this way, hot air can more easily enter the peripheral side of the basket cavity 211 along the lower end of the second top wall 1222.
  • the lower end of the second top wall 1222 extends to the outer side of the peripheral side wall 213 of the basket body 210. At this time, the hot air flowing to the outer side of the basket body 210 can be guided into the basket body 210 through other structures, and can also be used for other purposes.
  • the portion of the food basket 200 inserted into the heating chamber 120 is roughly flush with the lower end of the second top wall 1222 in the horizontal direction to prevent a large amount of hot air from leaking out.
  • the lower end of the second top wall 1222 it is difficult for the lower end of the second top wall 1222 to completely fit with the portion of the food basket 200 inserted into the heating chamber 120.
  • the "roughly flush" mentioned here means that the lower end of the second top wall 1222 fits with the portion of the food basket 200 inserted into the heating chamber 120 or has a small gap, and the gap is defined as preventing a large amount of hot air from leaking out of the fryer body.
  • the portion of the food basket 200 inserted into the heating chamber 120 can be the basket body 210 and the connecting portion 230, or it can be only the basket body 210.
  • the above-mentioned embodiments exemplarily provide two solutions for improving the uniformity of heating of stacked food, wherein the two solutions can be used in combination in some embodiments, or can be used separately in different embodiments.
  • the heating assembly 130 includes a heating element 131 and a first fluid driving element 132.
  • the heating element 131 can adopt various structures that can be used to heat air, such as a heating resistor wire, a heating tube, etc.
  • the first fluid driving element 132 can adopt various fluid driving elements that can drive gas flow, such as a fan, etc.
  • the heating element 131 and the first fluid driving element 132 are arranged in the first area 1224, wherein the heating element 131 is at least partially located in the air inlet area of the first fluid driving element 132, and the air inlet area of the first fluid driving element 132 is the area near the air inlet end of the first fluid driving element 132.
  • the first fluid driving element 132 can draw the airflow in the air inlet area into the first fluid driving element 132, and push the airflow to be discharged from the air outlet end of the first fluid driving element 132.
  • the airflow can form hot air after flowing through the heating element 131, and then enter the first fluid driving element 132, and form hot air with a faster flow speed under the push of the first fluid driving element 132.
  • the first fluid driving member 132 is radially discharged.
  • the first fluid driving member 132 is a centrifugal fan, and the airflow is discharged radially from the first fluid driving member 132.
  • the first fluid driving member 132 can also be replaced by an axial flow fan, etc.
  • the heating component 130 may also be arranged in other ways.
  • the heating element 131 and the first fluid driving element 132 may also be arranged in other cavities different from the heating chamber 120.
  • the other cavity is connected to the heating chamber 120 so that the hot air discharged by the first fluid driving element 132 can flow into the heating chamber 120.
  • the heating element 131 is disposed above the opening 212, and the first fluid driving element 132 is disposed above the heating element 131.
  • the first fluid driving element 132 is a centrifugal fan, its rotation axis is disposed in the vertical direction, and the lower part of the first fluid driving element 132 is its air inlet area, and the heating element 131 can be located directly below the first fluid driving element 132.
  • the ratio c of the distance c1 between the bottom wall of the basket 210 and the heating element 131 and the vertical dimension c2 of the heating chamber 120 is: 0.5 ⁇ c ⁇ 0.58.
  • the ratio c 0.55.
  • the ratio d of the horizontal dimension of the heating chamber 120 to its vertical dimension is: 2 ⁇ d ⁇ 3, thereby forming a flatter heating chamber 120 for accommodating the basket body 210 .
  • the horizontal dimension of the heating element 131 can be designed to be larger.
  • the ratio e of the dimension a2 of the basket body 210 in the vertical direction to the dimension c2 of the heating chamber 120 in the vertical direction is: 0.4 ⁇ e ⁇ 0.5. This ratio can ensure that after the basket body 210 is placed in the heating chamber 120, the first area 1224 has enough space for the hot air to flow and enter the basket cavity 211 of the basket body 210.
  • the ratio f of the length of the host 100 in the vertical direction to the orthographic projection area on the horizontal plane is: 0.0005 ⁇ f ⁇ 0.0030.
  • the unit of length is mm
  • the unit of orthographic projection area is mm 2 .
  • the height of the host 100 is 200-300 mm, such as 246 mm.
  • the orthographic projection area of the host 100 on the horizontal plane is 120000-150000 mm 2 , such as 137077 mm 2 .
  • the ratio of the vertical dimension h1 of the portion of the main unit 100 located above the top wall 122 to the vertical dimension c2 of the heating chamber 120 is h ⁇ 0.48.
  • the ratio of the vertical dimension i1 of the part above the top of the host 100 to the vertical dimension i2 of the part below the top is i>1.
  • the housing 110 has an upper housing 111 and a base 112, and the upper housing 111 and the base 112 form an installation cavity, and the aforementioned heating component 130, heating cavity 120 and control unit 140 are all arranged in the installation cavity.
  • the overall height of the housing 110 can be further reduced.
  • the host 100 includes a hot air hood 140, which is fixedly arranged in the shell 110.
  • the hot air hood 140 and the base 112 of the shell 110 surround the heating chamber 120.
  • the hot air hood 140 can be an integrally formed structure, or it can be assembled from multiple parts.
  • the inner wall of the hot air hood 140 serves as the top wall 122 of the heating chamber 120.
  • the hot air hood 140 is in the shape of a cover body that is concave upward.
  • the vertical section of the hot air hood 140 can also be designed as the shape shown in Figures 8-10 or other shapes.
  • the housing 110 has a convex outer top wall 1111.
  • the outer top wall 1111 is the outer top wall of the upper housing 111.
  • the convex outer top wall 1111 not only increases the appearance, but also reduces the occupation of the surrounding space through a smooth transition shape while meeting the requirements of the internal structure, thereby releasing more space.
  • the lowermost end 1112 of the outer top wall 1111 is lower than the first top wall 1221 of the heating chamber 120, so that at least the top area of the heating chamber 120 is arranged in the space surrounded by the upward protruding part of the outer top wall 1111, so that the top shape of the heating chamber 120 fits the outer top wall 1111, and the space of the installation cavity surrounded by the convex outer top wall 1111 is utilized to the maximum extent.
  • the lowermost end of the outer top wall 1111 is higher than the heating element 131, lower than the heating element 131, or at least partially flush with the heating element 131 in the vertical direction.
  • the heating element 131 and the first fluid driving element 132 can be arranged in the space surrounded by the upwardly protruding portion of the outer top wall 1111, thereby making greater use of the space of the installation cavity surrounded by the convex outer top wall 1111.
  • the horizontal distance between the outer top wall 1111 and its center line gradually increases from top to bottom. That is, in any vertical section passing through the center line of the outer top wall 1111, the horizontal distance between the areas at different heights on the outer top wall 1111 and its center line gradually increases from top to bottom, thereby forming a convex shape that is smaller at the top and larger at the bottom.
  • the outer wall of the outer top wall 1111 is an arc with continuous curvature.
  • the curvature g of the arc is ⁇ 0.01, so as to ensure that the outer top wall 1111 has a smoother transition while ensuring the installation of various components in the housing 110.
  • the host 100 has a heat dissipation channel 151 that is arranged through, and at least a part of the heat dissipation channel 151 is arranged above the heating chamber 120, and the control unit 140 is arranged in the heat dissipation channel 151.
  • the flow direction of the heat dissipation airflow in the heat dissipation channel 151 is shown by arrow J. It enters from the bottom of the base 112 of the host 100, extends to the top of the heating chamber 120, and finally passes through the area where the control unit 140 is located, and is discharged from the upper part of the host 100.
  • the heat dissipation channel 151 is a cavity structure that can cover the surroundings of the heating chamber 120, especially covers the top of the heating chamber 120.
  • the heat dissipation channel 151 can also be designed as other structures, and the inlet and outlet of the heat dissipation channel 151 can also be adjusted as needed.
  • the control unit 140 has a high requirement for the ambient temperature. Therefore, in a conventional air frying device, the control unit 140 needs to be far away from the high-temperature heating chamber 120, which results in a larger size of the air frying device.
  • the heat dissipation channel 151 uses the external cold air (relative to the high-temperature gas inside the heating chamber 120) to cool down the internal structure of the host 100 (such as the control unit 140). At the same time, the heat dissipation channel 151 is located above the heating chamber 120 and plays a heat insulation role, which can block the temperature in the heating chamber 120 from being transferred upward to a certain extent.
  • the present application can reduce the distance between the control unit 140 and the heating chamber 120 while ensuring that the ambient temperature of the control unit 140 meets the requirements, so that the control unit 140 and the heating chamber 120 are more compact, thereby making the size of the whole device smaller in the height direction.
  • the host 100 has a heat dissipation cover 152, which is arranged in the shell 110 and located above the hot air cover 140.
  • the heat dissipation channel 151 is located between the hot air cover 140 and the heat dissipation cover 152.
  • the heat dissipation cover 152 and the hot air cover 140 are stacked and have a certain gap therebetween.
  • the gap can be used to form a part of the heat dissipation channel 151 .
  • the host 100 has a guide cover 153 and a second fluid driving member 154
  • the middle part of the heat dissipation cover 152 has a vent 1521
  • the guide cover 153 is buckled on the heat dissipation cover 152 and communicated with the vent 1521.
  • the guide cover 153 forms a guide channel, and the exhaust port of the guide channel leads to the heat dissipation gas outlet of the housing 110.
  • the second fluid driving member 154 is arranged in the guide cover 153, and the control unit 140 is located in the air outlet area of the second fluid driving member 154.
  • the air flow in the heat dissipation channel 151 can flow faster, thereby improving the heat dissipation efficiency.
  • the function of the guide cover 153 is to guide the heat dissipation air flow in the heat dissipation channel 151 to flow to the area where the control unit 140 is located, so as to better dissipate the heat of the control unit 140.
  • the control unit 140 has a thyristor 1421, and the control unit 140 is arranged near the air outlet of the air guide cover 153, so that the temperature of the thyristor 1421 can be further reduced, and the heat dissipation effect of the thyristor 1421 can be further improved.
  • the control unit 140 may also include a control circuit, etc.
  • the shape of the circuit board of the control unit 140 can be designed to any number of shapes according to actual needs.
  • the circuit board is an L-shaped integrated board, and the L-shaped circuit board is formed with an L-shaped notch, and the notch can accommodate at least part of the second fluid driving member 154, thereby further reducing the size or space in the height direction of the cooking device.
  • the circuit board includes a low-voltage part 141 and a high-voltage part 142, and the low-voltage part 141 and the high-voltage part 142 cooperate to form an L-shaped structure.
  • the high-voltage part 142 includes a thyristor 1421 and a motor drive circuit 1422.
  • the thyristor 1421 is arranged at the end of one side of the L-shaped structure, and the position of the thyristor 1421 is placed at the exhaust port of the air guide cover 153 to further reduce the temperature of the thyristor 1421.
  • the low-voltage part 141 and the motor drive circuit 1422 are arranged on the other side of the L-shaped structure.
  • the circuit board further includes an interface area 143 for connecting other electrical components of the cooking device.
  • the second fluid driving member 154 is radially discharged, such as a centrifugal fan.
  • the control unit 140 is arranged on the peripheral side of the second fluid driving member 154, so that the heat dissipation airflow discharged by the second fluid driving member 154 can act more directly on the control unit 140.
  • the control unit 140 can be located above the heating chamber 120.
  • the first fluid driving member 132 and the second fluid driving member 154 are installed on the same shaft, and the second fluid driving member 154 is located above the first fluid driving member 132.
  • the first fluid driving member 132 and the second fluid driving member 154 can be controlled by the same motor.
  • the host 100 has a heat insulation cover 160, the heat insulation cover 160 is arranged in the shell 110, and is located above the hot air cover 140, and a heat insulation chamber 161 is formed between the heat insulation cover 160 and the hot air cover 140, and the heat insulation chamber 161 can be filled with a heat insulation material.
  • the heat insulation material can be made of heat insulation foam or other materials and structures that can be used for heat insulation.
  • the upward transfer of temperature in the heating chamber 120 can be further reduced, and the vertical distance between the control unit 140 and other components and the heating chamber 120 can be set smaller, so that the size of the entire device in the vertical direction is smaller, and the vertical space can be better saved.

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Abstract

一种用于食材烹饪的空气炸锅及烹饪设备（1），其加热腔（120）的顶壁（122）具有第一顶壁（1221）和围绕第一顶壁（1221）设置的第二顶壁（1222），第二顶壁（1222）相对第一顶壁（1221）倾斜向下设置，且第二顶壁（1222）的下端延伸至加热组件（130）的下方，用以引导热风沿着第二顶壁（1222）向篮体（210）的周侧流动，并从篮体（210）的周侧流向篮体（210）的中间，从而使各层食材都能够更加均匀的受热。而且，倾斜向下的第二顶壁（1222）同时作为加热腔（120）的腔壁以及导流结构，在篮体（210）上方无需另设导流结构，可减小主机（100）竖直方向的尺寸，有利于主机（100）更加扁平化设计。

Description

一种用于食材烹饪的空气炸锅及烹饪设备 技术领域
本发明涉及厨房烹饪设备，具体涉及一种用于食材烹饪的烹饪设备。
背景技术
空气炸锅、小型空气烤箱等烹饪设备是采用加热装置对空气进行加热，并利用循环流动的高温空气对食物进行烹饪，使食材达到近似油炸的效果。
该类烹饪设备通常具有炸篮，该炸篮用来盛放食材，当炸篮连同食材放入到主机部分的加热腔时，通过加热腔内产生的热风来烹饪食材。但现有的空气炸锅中，由于炸篮较深，当食物量较大，需要层叠放置的时候，热风往往难以均匀作用到炸篮各层的食材上，导致受热不均匀，不同层的食材状态不一致，影响口感。
发明内容
本发明主要提供一种用于食材烹饪的空气炸锅及烹饪设备，以使食材能够更均匀的受热。
基于上述目的，本申请一种实施例中提供了一种用于食材烹饪的空气炸锅，包括：
主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
其中，所述篮体的篮腔在水平方向的尺寸与其在竖直方向的尺寸之比a为：5≤a≤6。
一种实施例中，所述加热腔的顶壁具有位于第一顶壁和围绕所述第一顶壁设置的第二顶壁，所述第二顶壁相对所述第一顶壁倾斜向下设置，用以引导热风沿着所述第二顶壁向所述篮体的周侧流动。
基于上述目的，本申请一种实施例中提供了一种用于食材烹饪的烹饪设备，其特征在于，包括：
主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出 口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
所述加热腔的顶壁具有位于第一顶壁和围绕所述第一顶壁设置的第二顶壁，所述第二顶壁相对所述第一顶壁倾斜向下设置，且所述第二顶壁的下端延伸至所述加热组件的下方，用以引导热风沿着所述第二顶壁向所述篮体的周侧流动。
一种实施例中，所述第二顶壁与所述第一顶壁形成的夹角b的取值范围为：105°≤b≤150°。
一种实施例中，在所述篮体放入所述加热腔时，所述第二顶壁的下端延伸至与所述篮体的周侧壁在竖直方向对齐或延伸至在水平方向位于所述周侧壁的内侧。
一种实施例中，在所述篮体放入所述加热腔时，所述食材盛放篮插入所述加热腔的部分与所述第二顶壁的下端在水平方向大致齐平。
一种实施例中，所述加热组件包括发热件和第一流体驱动件，在所述篮体放入所述加热腔时，所述篮体的上端与所述加热腔的顶壁之间形成第一区域，所述发热件设于所述第一区域内，所述发热件至少部分位于所述第一流体驱动件的进风区域，以使气流能够流经所述发热件后进入所述第一流体驱动件，所述第一流体驱动件为径向出风，所述气流从所述第一流体驱动件的径向排出。
一种实施例中，所述篮体的上端具有开口，所述发热件设于所述开口的上方，所述第一流体驱动件设于所述发热件的上方；在所述篮体放入所述加热腔时，所述篮体的底壁距离所述发热件的距离与所述加热腔的在竖直方向上的尺寸之比c为：0.5≤c≤0.58。
一种实施例中，所述发热件为盘状结构，所述盘状结构的外径d为：190mm≤d≤220mm。
一种实施例中，所述加热腔在水平方向的尺寸与其的在竖直方向尺寸之比d为：2≤d≤3。
一种实施例中，所述篮体在竖直方向的尺寸与所述加热腔在竖直方向的尺寸之比e为：0.4≤e≤0.5。
一种实施例中，所述主机在竖直方向的长度与其在水平面上的正投影面积之比f为：0.0005≤f≤0.0030。
一种实施例中，所述主机具有壳体，所述加热腔和所述加热组件的发热件 设于所述壳体内，所述壳体具有凸面形的外顶壁。
一种实施例中，所述外顶壁的最下端低于所述加热腔的第一顶壁。
一种实施例中，在自上而下的方向上，所述外顶壁距离其中心线的水平距离逐渐增加。
一种实施例中，在所述外顶壁的竖直截面中，所述外顶壁的外壁为连续曲率的弧线。
一种实施例中，所述弧线的曲率g≤0.01。
一种实施例中，所述主机具有贯通设置的散热通道，所述散热通道至少部分区域设于所述加热腔的上方，所述控制单元设于所述散热通道内。
一种实施例中，所述主机具有热风罩和散热罩，所述热风罩固定设置在所述壳体中，所述热风罩与所述壳体的底座围成所述加热腔；所述散热罩设于所述壳体内，并位于所述热风罩的上方，所述热风罩和所述散热罩之间具有间隙，所述间隙形成所述散热通道的至少一部分。
一种实施例中，所述主机具有导流罩和第二流体驱动件，所述散热罩的中部具有通气口，所述导流罩罩扣在所述散热罩上，并与所述通气口连通，所述第二流体驱动件设于所述导流罩中，所述控制单元位于所述第二流体驱动件的出风区域。
一种实施例中，所述第二流体驱动件为径向出风，所述控制单元设于所述第二流体驱动件的周侧，并位于所述加热腔的上方。
一种实施例中，所述主机具有隔热罩，所述隔热罩设于所述壳体内，并位于所述热风罩的上方，所述隔热罩和所述热风罩之间设置隔热材料。
一种实施例中，在竖直方向上，以所述加热腔的顶壁为界，所述主机位于所述顶壁上方的部分在竖直方向尺寸与所述加热腔在竖直方向的尺寸之比h≥0.48。
一种实施例中，在竖直方向上，以所述进出口的顶端为界，所述主机上位于所述顶端上方的部分在竖直方向尺寸与位于所述顶端下方的部分在竖直方向的尺寸之比i＞1。
基于上述目的，本申请一种实施例中提供了一种用于食材烹饪的烹饪设备，包括：
主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能 够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
其中，所述篮体的篮腔在水平方向的尺寸与其在竖直方向的尺寸之比a为：5≤a≤6。
基于上述目的，本申请一种实施例中提供了一种用于食材烹饪的烹饪设备，包括：
主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
所述加热腔的顶壁具有位于第一顶壁和围绕所述第一顶壁设置的第二顶壁，所述第二顶壁相对所述第一顶壁倾斜向下设置，且所述第二顶壁的下端延伸至所述加热组件的下方，用以引导热风沿着所述第二顶壁向所述篮体的周侧流动。
依据上述部分实施例的一种空气炸锅及烹饪设备，其主机具有加热腔，篮体能够从加热腔的进出口插入加热腔以及从加热腔内取出。该篮体在水平方向的尺寸与其在竖直方向的尺寸之比a为：5≤a≤6。该比值可保证篮体具有更加扁平的结构，从而减少食材在篮体中堆叠的层数，以提高隔层食材的受热均匀性。
依据上述部分实施例的一种空气炸锅及烹饪设备，其主机具有加热腔，篮体能够从加热腔的进出口插入加热腔以及从加热腔内取出。该加热腔的顶壁具有位于第一顶壁和围绕第一顶壁设置的第二顶壁，第二顶壁相对第一顶壁倾斜向下设置，且第二顶壁的下端延伸至所述加热组件的下方，用以引导热风沿着第二顶壁向篮体的周侧流动，并从篮体的周侧流向篮体的中间，从而使各层食材都能够更加均匀的受热。而且，通过该倾斜向下第二顶壁同时作为加热腔的腔壁以及导流结构，可减小主机竖直方向的尺寸，有利于主机更加扁平化设计。
附图说明
图1为本申请一种实施例中烹饪设备的外观结构示意图，此时食材盛放篮插入至主机中；
图2为本申请一种实施例中烹饪设备的外观结构示意图，此时食材盛放篮从主机中取出；
图3为本申请一种实施例中烹饪设备的竖直截面；
图4为图3中A部分放大图；
图5为本申请一种实施例中烹饪设备部分结构的分解图；
图6为本申请一种实施例中主机部分结构的分解图；
图7为本申请一种实施例中篮体的竖直剖面示意图；
图8为本申请一种实施例中加热腔的顶壁与篮体的竖直剖面示意图；
图9为本申请另一种实施例中加热腔的顶壁与篮体的竖直剖面示意图；
图10为本申请另一种实施例中加热腔的顶壁与篮体的竖直剖面示意图；
图11为本申请一种实施例中烹饪设备外观比例示意图；
图12为本申请一种实施例中控制单元的示意图。
具体实施方式
下面通过具体实施方式结合附图对本发明作进一步详细说明。其中不同实施方式中类似元件采用了相关联的类似的元件标号。在以下的实施方式中，很多细节描述是为了使得本申请能被更好的理解。然而，本领域技术人员可以毫不费力的认识到，其中部分特征在不同情况下是可以省略的，或者可以由其他元件、材料、方法所替代。在某些情况下，本申请相关的一些操作并没有在说明书中显示或者描述，这是为了避免本申请的核心部分被过多的描述所淹没，而对于本领域技术人员而言，详细描述这些相关操作并不是必要的，他们根据说明书中的描述以及本领域的一般技术知识即可完整了解相关操作。
另外，说明书中所描述的特点、操作或者特征可以以任意适当的方式结合形成各种实施方式。同时，方法描述中的各步骤或者动作也可以按照本领域技术人员所能显而易见的方式进行顺序调换或调整。因此，说明书和附图中的各种顺序只是为了清楚描述某一个实施例，并不意味着是必须的顺序，除非另有说明其中某个顺序是必须遵循的。
本文中为部件所编序号本身，例如“第一”、“第二”等，仅用于区分所描述的对象，不具有任何顺序或技术含义。而本申请所说“连接”、“联接”，如无特别说明，均包括直接和间接连接(联接)。
本申请提供了一种用于食材烹饪的烹饪设备，该烹饪设备能够实现空气炸烤的功能，包括：空气炸锅、空气烤箱等等。在一些实施例中，该烹饪设备为空气炸锅。该烹饪设备能够通过热风对食材进行加热和烘干，以使食材能够实现类似油炸的口感。下面以空气炸锅为例进行说明，当然，下述各实施例所示 结构也可应用到其他具有空气炸烤功能的烹饪设备中，如空气烤箱等。
请参考图1-6，一些实施例中，该烹饪设备1包括主机100以及食材盛放篮200。
该主机100具有壳体110、加热腔120、加热组件130和控制单元140。该加热腔120、加热组件130以及控制单元140设于壳体110内。该加热腔120具有进出口121，该进出口121用于食材盛放篮200的插入和取出。该加热腔120是一个由主机100中的各部件围成的腔体。该加热组件130能够加热该加热腔120中的气体，提升加热腔120内的温度，通过热风来加热和烘干食材。该加热组件130可设置在加热腔120内，也可设置于其他区域，加热组件130只要能够在加热腔120内形成热风即可。该控制单元140与加热组件130电连接，用以控制加热组件130。该控制单元140可以为一个或多个具有控制电路的电路板。
该食材盛放篮200具有用于盛放食材的篮体210，该篮体210能够从进出口121插入加热腔120以及从加热腔120内取出。请参考图2和7，篮体210具有篮腔211，该篮腔211的上端具有开口212，当食材盛放篮200放置到主机100中时，该加热组件130所形成的热风可以从该开口212作用到篮体210内，进而作用到篮体210内的食材上，以进行烹饪。请参考图2，一些实施例中，该食材盛放篮200还具有把手220和连接部230，该把手220通过连接部230与篮体210固定连接，用户可通过把手220拿取整个食材盛放篮200。
请参考图7，为了形成一个更加扁平的篮体210，一些实施例中，该篮体210的篮腔211在水平方向的尺寸a1与其在竖直方向的尺寸a2之比a为：5≤a≤6。一些实施例中，该篮体210的篮腔211在水平方向的尺寸a1与其在竖直方向的尺寸a2之比a为：5≤a≤5.8，例如可选择a＝5.5。其中，该篮腔211在水平方向的尺寸a1是指篮腔211在水平方向最大尺寸，篮腔211在竖直方向的尺寸a2是指其在竖直方向的最大尺寸。该比值a下的篮腔211更加扁平，从而减少食材在篮体210中堆叠的层数，当食材层数减少后，热风可以更加容易地作用到下层的食材，以提高各层食材的受热均匀性，使各层食材的口感尽量趋于一致。同时更加扁平的篮体210可减小对竖直方向空间的占据，有利于减小主机100竖直方向的尺寸，主机100可以设计地更矮，释放更多竖直方向的空间。
另一方面，为了解决篮体210中食材堆叠过高而导致各层食材难以均匀受热的问题，本申请另一些实施例还提供另一种解决思路。
请参考图3、4和图8-10，一些实施例中，该加热腔120的顶壁122具有位于第一顶壁1221和围绕第一顶壁1221设置的第二顶壁1222。第二顶壁1222相 对第一顶壁1221倾斜向下设置，且第二顶壁1222的下端延伸至加热组件130的下方，用以引导热风沿着第二顶壁1222向篮体210的周侧流动。该倾斜向下是指第二顶壁1222自第一顶壁1221的周侧斜向向下和向外延伸设置，其目的在于，引导热风沿着第二顶壁1222向篮体210的周侧流动，并从篮腔211的周侧进入篮腔211底部，再从篮腔211周侧流向篮腔211的中间，最后从篮腔211中间向上流动，从而使各层食材都能够更加均匀的受热。而且，该倾斜向下第二顶壁1222同时作为加热腔120的腔壁以及导流结构，可减小主机100竖直方向的尺寸，主机100可以设计地更矮，释放更多竖直方向的空间。
其中，请参考图3、4和图8，一些实施例中，该第二顶壁1222可以为环状凸面，在该第二顶壁1222的竖直截面中，其截面形状大致为弧形，例如第二顶壁1222的截面形状至少部分为连续曲率的弧线。这种弧形结构，有利于引导热风顺着第二顶壁1222的内表面流动，减少与热风之间的碰撞，使热风能够更顺利地向篮体210周侧方向流动。在一些实施例中，第二顶壁1222的环状凸面的凸出方向为远离篮腔211的方向。
当然，在其他实施例中，该第二顶壁1222也可为其他形状，请参考图9，一些实施例中，该第二顶壁1222也可为竖直截面为直线形状，整体形状为大小下大的环状锥筒结构。或者，请参考图10，一些实施例中，该第二顶壁1222也可为竖直截面为两段或多段折线的形状，整体形状为上小下大的环状折面结构。此外，该第二顶壁1222还可以为倾斜设置的其他形状，在此难以穷举，只要能够实现该第二顶壁1222的功能即可。
进一步地，为了能够更好地引导热风向篮腔211的周侧流动，一些实施例中，请参考图8-10，该第二顶壁1222与第一顶壁1221形成的夹角b的取值范围为：105°≤b≤150°。其中，该第二顶壁1222与第一顶壁1221的夹角b是指在竖直截面下，该第二顶壁1222上下两个端部1225、1223之间的连线与过第一顶壁1221任一点的水平线所形成的夹角。该夹角不仅可以更好地引导热风向篮体210周侧流动，而且还可降低整个顶壁122在竖直方向所占据的空间，有利于整个设备扁平化设计，以释放更多竖直方向的空间。
请参考图3和图8，一些实施例中，该第一顶壁1221可以大致为平行于水平面的平面，该设计可以保证第一顶壁1221只占据竖直方向较小的空间，不用因为第一顶壁1221在竖直方向上的凸起变化而使得加热腔120整体高度增加。而且，该平面形的第一顶壁1221也利于热风向四周的第二顶壁1222所在区域流动。
当然，请参考图9，在其他实施例中，该第一顶壁1221也可以为凸面形，其在竖直截面的截面形状为弧形。请参考图10，在其他实施例中，该第一顶壁1221也可以为折面形，其在竖直截面的截面形状为两段或多段折线。在另一些实施例中，图8、9和10所示的第一顶壁1221和第二顶壁1222的形状可互相替换组合。此外，该第一顶壁1221还可以为其他形状，在此难以穷举，只要能够实现该第一顶壁1221的功能即可。
进一步地，为了保证热风能够更容易从篮腔211的周侧进入，一些实施例中，请参考图4，在篮体210放入加热腔120时，第二顶壁1222的下端延伸至在水平方向位于篮体210的周侧壁213的内侧。或者，请参考图8-10，另一些实施例中，该第二顶壁1222的下端也可延伸至与篮体210的周侧壁213在竖直方向对齐。采用该方式，热风可更容易地顺着第二顶壁1222的下端进入到篮腔211的周侧。当然，在另一些实施例中，该第二顶壁1222的下端延伸至篮体210周侧壁213的外侧，此时流动到篮体210外侧的热风可通过其他结构导流至篮体210内，也可用作其他用途。
进一步地，请参考图4和图8-10，一些实施例中，在篮体210放入加热腔120时，食材盛放篮200插入加热腔120的部分与第二顶壁1222的下端在水平方向大致齐平，以防止热风大量外泄。当然，因为装配误差、制造误差以及食材盛放篮200拆装要求，第二顶壁1222的下端与食材盛放篮200插入加热腔120的部分很难做到完全贴合，因此此处所说的大致齐平是指第二顶壁1222的下端与食材盛放篮200插入加热腔120的部分相贴合或具有较小缝隙，该缝隙以可防止大量热风泄漏到炸锅主体之外为限定。其中，该食材盛放篮200插入加热腔120的部分可以为篮体210和连接部230，也可以仅仅为篮体210。
上述各实施例示例性地给出了两种用以提高堆叠食材受热均匀性的解决方案，其中，该两种方案可在一些实施例中组合使用，也可在不同实施例中单独使用。
进一步地，请参考图3和4，一些实施例中，在篮体210放入加热腔120时，篮体210的上端与加热腔120的顶壁122之间形成第一区域1224。该加热组件130包括发热件131和第一流体驱动件132。该发热件131可采用各种能够用作对空气加热的结构，例如加热电阻丝、加热管等。该第一流体驱动件132可采用各种能够驱动气体流动的流体驱动件，例如风扇等。
该发热件131和第一流体驱动件132设于第一区域1224内，其中，发热件131至少部分位于第一流体驱动件132的进风区域，第一流体驱动件132的进风 区域即为第一流体驱动件132进风端附近的区域，第一流体驱动件132能够抽吸进风区域内的气流进入到第一流体驱动件132内，并推动这些气流从第一流体驱动件132的出风端排出。由于发热件131设于进风区域内，因此气流能够流经发热件131后形成热风，然后进入第一流体驱动件132，并在第一流体驱动件132的推动下形成流动速度更快的热风。
其中，请参考图3和6，一些实施例中，该第一流体驱动件132为径向出风，例如该第一流体驱动件132为离心风扇，该气流从第一流体驱动件132的径向排出。采用这种径向出风的第一流体驱动件132，不用在第一流体驱动件132的竖直方向上设置出风以及向外导风区域，可以节约加热腔120在竖直方向的空间。当然，在其他实施例中，该第一流体驱动件132也可替换为轴流风扇等。
当然，该加热组件130也可采用其他方式布置，例如发热件131和第一流体驱动件132也可设于区别于加热腔120的其他腔体中，该其他腔体与加热腔120连通，以使第一流体驱动件132排出的热风能够流动至加热腔120中。
进一步地，请参考图3，一些实施例中，该发热件131设于开口212的上方，第一流体驱动件132设于发热件131的上方。其中，当第一流体驱动件132为离心风扇时，其转动轴线沿竖直方向设置，第一流体驱动件132的下方为其进风区域，该发热件131可位于第一流体驱动件132的正下方。
请参考图3，一些实施例中，在篮体210放入加热腔120时，篮体210的底壁距离发热件131的距离c1与加热腔120的在竖直方向上的尺寸c2之比c为：0.5≤c≤0.58。例如，一种实施例中，该比值c＝0.55。
进一步地，一些实施例中，当篮体210具有更加扁平的形状后，加热腔120在水平方向的尺寸与其的在竖直方向尺寸之比d为：2≤d≤3，从而形成一个更加扁平的加热腔120，用以容置篮体210。
当具有更加扁平的加热腔120后，一些实施例中，该发热件131的水平尺寸可设计的更大，一些实施例中，该发热件131为盘状结构，该盘状结构的外径d为：190mm≤d≤220mm。例如，该外径d＝208mm。
一些实施例中，篮体210在竖直方向的尺寸a2与加热腔120在竖直方向的尺寸c2之比e为：0.4≤e≤0.5。该比值可以保证在加热腔120放置了篮体210后，第一区域1224具有足够空间来使热风产生流动，并进入到篮体210的篮腔211之中。例如，一些实施例中，该比值e＝0.43或比值e＝0.48。
进一步地，一些实施例中，主机100在竖直方向的长度与其在水平面上的正投影面积之比f为：0.0005≤f≤0.0030。其中，长度单位为mm，正投影面积 单位为mm 2。一些实施例中，主机100在竖直方向的长度与其在水平面上的正投影面积之比f为：f＝0.0018。一些实施例中，该主机100的高度为200-300mm，如246mm。一些实施例中，该主机100在水平面的正投影面积为120000-150000mm 2，如137077mm 2。
进一步地，请参考图3和4，一些实施例中，在竖直方向上，以加热腔120的顶壁122为界，主机100位于顶壁122上方的部分在竖直方向尺寸h1与加热腔120在竖直方向的尺寸c2之比h≥0.48。
进一步地，请参考图10，一些实施例中，在竖直方向上，以进出口121的顶端(即进出口121的最上端)为界，主机100上位于顶端上方的部分在竖直方向尺寸i1与位于顶端下方的部分在竖直方向的尺寸i2之比i＞1。
进一步地，请参考图3-6，一些实施例中，该壳体110具有上壳体111和底座112，该上壳体111和底座112围成一个安装腔，前述的加热组件130、加热腔120以及控制单元140等都设于该安装腔内。当采用了更加扁平的篮体210后，可进一步降低壳体110的整体高度。
请参考图3、4和6，一些实施例中，该主机100包括热风罩140，该热风罩140固定设置在壳体110中，热风罩140与壳体110的底座112围成加热腔120。该热风罩140可以为一个一体成型的结构，也可以由多个部件组装而成。该热风罩140的内壁作为加热腔120的顶壁122，为了形成前述的第一顶壁1221和第二顶壁1222的形状，请参考图6，一种实施例中，该热风罩140为向上凹陷的盖体形状。当然，除了图6所示的形状，热风罩140的竖直截面还可以被设计为图8-10所示的形状或其他形状。
请参考图1-3，一些实施例中，壳体110具有凸面形的外顶壁1111。具体地，该外顶壁1111为上壳体111的外顶壁。该凸面形的外顶壁1111不仅外观增加美观，而且还可在满足内部结构要求的前提下，通过圆滑的过渡形状，减少对周边空间的占据，可释放更多空间出来。
一些实施例中，请参考图4，该外顶壁1111的最下端1112低于加热腔120的第一顶壁1221，以将加热腔120至少顶部区域设于外顶壁1111向上凸起部分所围成的空间内，从而使加热腔120的顶部形状与外顶壁1111贴合，更大限度地利用这种凸面形外顶壁1111所围成的安装腔的空间。
一些实施例中，该外顶壁1111的最下端高于发热件131、低于发热件131或与发热件131在竖直方向至少部分齐平。当外顶壁1111的最下端低于发热件131或与发热件131部分齐平时，可将发热件131及第一流体驱动件132设在外 顶壁1111向上凸起部分所围成的空间内，从而更大限度地利用这种凸面形外顶壁1111所围成的安装腔的空间。
一些实施例中，在自上而下的方向上，外顶壁1111距离其中心线的水平距离逐渐增加。即在任意一个过外顶壁1111中心线的竖直剖面内，外顶壁1111上位于不同高度的区域距离其中心线的水平面距离自上而下逐渐增加，从而形成一个上小下大的凸面形状。
一些实施例中，在外顶壁1111的竖直截面中，外顶壁1111的外壁为连续曲率的弧线。一些实施例中，弧线的曲率g≤0.01，以保证外顶壁1111具有更圆滑的过渡，同时又可保证壳体110内各部件的安装。
进一步地，请参考图3和4，一些实施例中，主机100具有贯通设置的散热通道151，散热通道151至少部分区域设于加热腔120的上方，控制单元140设于散热通道151内。请参考图3，该实施例中，该散热通道151内散热气流的流向如箭头J所示，其从主机100的底座112的底部进入，并延伸至加热腔120的上方，最后穿过控制单元140所在区域，从主机100的上部排出。一些实施例中，该散热通道151为可覆盖在加热腔120四周的腔体结构，尤其是覆盖加热腔120的顶部。当然，在其他实施例中，该散热通道151也可被设计为其他结构，散热通道151的入口和出口也可根据需要而进行调整。
通常控制单元140对环境温度要求较高，因此通常的空炸设备中，控制单元140需要距离高温的加热腔120较远，这导致了空炸设备整机尺寸变大。请参考图3，该实施例中，散热通道151借助外部的冷空气(相对于加热腔120内部的高温气体而言)来对主机100内部结构(如控制单元140)进行降温。同时，该散热通道151位于加热腔120的上方，同时起到隔热作用，可一定程度地阻隔加热腔120内的温度向上传递。相对与现有的空炸设备来说，在散热通道151的双重降温作用下，本申请可以在保证控制单元140环境温度的符合要求的同时，将减小控制单元140与加热腔120的距离，使得控制单元140与加热腔120之间更加紧凑，进而使得整机设备在高度方向上尺寸更小。
进一步地，为了形成上述散热通道151，一些实施例中，请参考图3、4和6，一些实施例中，该主机100具有散热罩152，该散热罩152设于壳体110内，并位于热风罩140的上方，该散热通道151位于热风罩140和散热罩152之间。
具体地，请参考图4，一些实施例中，该散热罩152和热风罩140层叠且具有一定间隙设置，该间隙即可用来形成散热通道151的一部分。
进一步地，为了形成上述散热通道151，一些实施例中，请参考图3、5和 6，该主机100具有导流罩153和第二流体驱动件154，散热罩152的中部具有通气口1521，导流罩153罩扣在散热罩152上，并与通气口1521连通。该导流罩153形成导流流道，该导流流道的排风口通往壳体110的散热气体出口。第二流体驱动件154设于导流罩153中，控制单元140位于第二流体驱动件154的出风区域。在第二流体驱动件154的驱动下，散热通道151内的气流可以更快速的流动，从而提高散热效率。该导流罩153的作用在于引导散热通道151中的散热气流向控制单元140所在区域流动，以便更好地对控制单元140进行散热。
请参考图12，一些实施例中，控制单元140具有可控硅1421，该控制单元140靠近导流罩153的排风口处设置，如此能够进一步降低可控硅1421的温度，进一步提高可控硅1421的散热效果。在其他实施例中，控制单元140也可以包括控制电路等。
控制单元140的电路板形状可以根据实际需求设计为任意形状的数量。请参考图12，一些实施例中，电路板为L形的一体板，L形的电路板形成有L形缺口，该缺口能够放置至少部分第二流体驱动件154，从而进一步减少烹饪设备的高度方向上的尺寸或空间。
请参考图12，在一些实施例中，电路板包括低压部分141和高压部分142，低压部分141与高压部分142配合形成L形结构。高压部分142包括可控硅1421和电机驱动电路1422。可控硅1421设于L形结构的其中一边的端部，且可控硅1421的位置放在导流罩153的排风口处，以进一步降低可控硅1421的温度，同时，确保经过可控硅1421后的高温空气可以直接流出导流罩153，不会循环回低压部分141，造成低压部分141受热而温度过高。低压部分141和电机驱动电路1422设于L形结构的另一边。
请参考图12，在一些实施例中，电路板还包括用于连接烹饪设备的其他电气元件的接口区143。
为了节省竖直方向的空间，一些实施例中，该第二流体驱动件154为径向出风，如第二流体驱动件154采用离心风扇。该控制单元140设于第二流体驱动件154的周侧，以便第二流体驱动件154排出的散热气流可更直接地作用到控制单元140上。同时，为了避免占据更多的横向空间，该控制单元140可位于加热腔120的上方。
请参考图3，一些实施例中，为了节省空间和结构，该第一流体驱动件132和第二流体驱动件154安装在同一个轴上，第二流体驱动件154位于第一流体 驱动件132的上方。该第一流体驱动件132和第二流体驱动件154可由同一个电机控制。
进一步地，为了更好地对加热腔120进行隔热，一些实施例中，请参考图3、4和6，该主机100具有隔热罩160，隔热罩160设于壳体110内，并位于热风罩140的上方，隔热罩160和热风罩140之间设置形成隔热腔161，该隔热腔161内可填充隔热材料。该隔热材料可采用隔热泡棉或其他可用作隔热的材料和结构。当设置了该隔热材料后，可进一步减少加热腔120中温度向上的传递，可以将控制单元140等部件与加热腔120的竖直距离设置的更小，使整个设备在竖直方向的尺寸更小，更好地节省竖直方向的空间。
具有本领域技术的人将认识到，在不脱离本发明的基本原理的情况下，可以对上述实施例的细节进行许多改变。因此，本发明的范围应根据以下权利要求确定。

Claims (29)

  1. 一种用于食材烹饪的空气炸锅，其特征在于，包括：
    主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
    以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
    其中，所述篮体的篮腔在水平方向的尺寸与其在竖直方向的尺寸之比a为：5≤a≤6。
  2. 如权利要求1所述的空气炸锅，其特征在于，所述加热腔的顶壁具有位于第一顶壁和围绕所述第一顶壁设置的第二顶壁，所述第二顶壁相对所述第一顶壁倾斜向下设置，用以引导热风沿着所述第二顶壁向所述篮体的周侧流动。
  3. 一种用于食材烹饪的空气炸锅，其特征在于，包括：
    主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
    以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
    所述加热腔的顶壁具有位于第一顶壁和围绕所述第一顶壁设置的第二顶壁，所述第二顶壁相对所述第一顶壁倾斜向下设置，且所述第二顶壁的下端延伸至所述加热组件的下方，用以引导热风沿着所述第二顶壁向所述篮体的周侧流动。
  4. 如权利要求2或3所述的空气炸锅，其特征在于，所述第二顶壁与所述第一顶壁形成的夹角b的取值范围为：105°≤b≤150°。
  5. 如权利要求2-4任一项所述的空气炸锅，其特征在于，在所述篮体放入所述加热腔时，所述第二顶壁的下端延伸至与所述篮体的周侧壁在竖直方向对齐或延伸至在水平方向位于所述周侧壁的内侧。
  6. 如权利要求2-5任一项所述的空气炸锅，其特征在于，在所述篮体放入所述加热腔时，所述食材盛放篮插入所述加热腔的部分与所述第二顶壁的下端在水平方向大致齐平。
  7. 如权利要求1-5任一项所述的空气炸锅，其特征在于，所述加热组件包括发热件和第一流体驱动件，在所述篮体放入所述加热腔时，所述篮体的上端与所述加热腔的顶壁之间形成第一区域，所述发热件设于所述第一区域内， 所述发热件至少部分位于所述第一流体驱动件的进风区域，以使气流能够流经所述发热件后进入所述第一流体驱动件，所述第一流体驱动件为径向出风，所述气流从所述第一流体驱动件的径向排出。
  8. 如权利要求6所述的空气炸锅，其特征在于，所述篮体的上端具有开口，所述发热件设于所述开口的上方，所述第一流体驱动件设于所述发热件的上方；在所述篮体放入所述加热腔时，所述篮体的底壁距离所述发热件的距离与所述加热腔的在竖直方向上的尺寸之比c为：0.5≤c≤0.58。
  9. 如权利要求7或8所述的空气炸锅，其特征在于，所述发热件为盘状结构，所述盘状结构的外径d为：190mm≤d≤220mm。
  10. 如权利要求1-9中任一项所述的空气炸锅，其特征在于，所述加热腔在水平方向的尺寸与其的在竖直方向尺寸之比d为：2≤d≤3。
  11. 如权利要求1-10中任一项所述的空气炸锅，其特征在于，所述篮体在竖直方向的尺寸与所述加热腔在竖直方向的尺寸之比e为：0.4≤e≤0.5。
  12. 如权利要求1-11中任一项所述的空气炸锅，其特征在于，所述主机在竖直方向的长度与其在水平面上的正投影面积之比f为：0.0005≤f≤0.0030。
  13. 如权利要求1-12中任一项所述的空气炸锅，其特征在于，所述主机具有壳体，所述加热腔和所述加热组件的发热件设于所述壳体内，所述壳体具有凸面形的外顶壁。
  14. 如权利要求13所述的空气炸锅，其特征在于，所述外顶壁的最下端低于所述加热腔的第一顶壁。
  15. 如权利要求13所述的空气炸锅，其特征在于，在自上而下的方向上，所述外顶壁距离其中心线的水平距离逐渐增加。
  16. 如权利要求13所述的空气炸锅，其特征在于，在所述外顶壁的竖直截面中，所述外顶壁的外壁为连续曲率的弧线。
  17. 如权利要求16所述的空气炸锅，其特征在于，所述弧线的曲率g≤0.01。
  18. 如权利要求13-17中任一项所述的空气炸锅，其特征在于，所述主机具有贯通设置的散热通道，所述散热通道至少部分区域设于所述加热腔的上方，所述控制单元设于所述散热通道内。
  19. 如权利要求18所述的空气炸锅，其特征在于，所述主机具有热风罩和散热罩，所述热风罩固定设置在所述壳体中，所述热风罩与所述壳体的底座围成所述加热腔；所述散热罩设于所述壳体内，并位于所述热风罩的上方，所述热风罩和所述散热罩之间具有间隙，所述间隙形成所述散热通道的至少一部 分。
  20. 如权利要求19所述的空气炸锅，其特征在于，所述主机具有导流罩和第二流体驱动件，所述散热罩的中部具有通气口，所述导流罩罩扣在所述散热罩上，并与所述通气口连通，所述第二流体驱动件设于所述导流罩中，所述控制单元位于所述第二流体驱动件的出风区域。
  21. 如权利要求20所述的空气炸锅，其特征在于，所述第二流体驱动件为径向出风，所述控制单元设于所述第二流体驱动件的周侧，并位于所述加热腔的上方。
  22. 如权利要求20或21所述的空气炸锅，其特征在于，所述主机具有隔热罩，所述隔热罩设于所述壳体内，并位于所述热风罩的上方，所述隔热罩和所述热风罩之间设置隔热材料。
  23. 如权利要求1-22中任一项所述的空气炸锅，其特征在于，在竖直方向上，以所述加热腔的顶壁为界，所述主机位于所述顶壁上方的部分在竖直方向尺寸与所述加热腔在竖直方向的尺寸之比h≥0.48。
  24. 如权利要求1-23中任一项所述的空气炸锅，其特征在于，在竖直方向上，以所述进出口的顶端为界，所述主机上位于所述顶端上方的部分在竖直方向尺寸与位于所述顶端下方的部分在竖直方向的尺寸之比i＞1。
  25. 一种用于食材烹饪的烹饪设备，其特征在于，包括：
    主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
    以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
    其中，所述篮体的篮腔在水平方向的尺寸与其在竖直方向的尺寸之比a为：5≤a≤6。
  26. 一种用于食材烹饪的烹饪设备，其特征在于，包括：
    主机，所述主机具有加热腔、加热组件和控制单元，所述加热腔具有进出口，所述控制单元与所述加热组件电连接，用以控制所述加热组件；
    以及食材盛放篮，所述食材盛放篮具有用于盛放食材的篮体，所述篮体能够从所述进出口插入所述加热腔以及从所述加热腔内取出，所述加热组件用于在所述篮体内形成热风；
    所述加热腔的顶壁具有位于第一顶壁和围绕所述第一顶壁设置的第二顶壁， 所述第二顶壁相对所述第一顶壁倾斜向下设置，且所述第二顶壁的下端延伸至所述加热组件的下方，用以引导热风沿着所述第二顶壁向所述篮体的周侧流动。
  27. 如权利要求26所述的烹饪设备，其特征在于，所述第二顶壁与所述第一顶壁形成的夹角b的取值范围为：105°≤b≤150°。
  28. 如权利要求25-27中任一项所述的烹饪设备，其特征在于，所述主机具有贯通设置的散热通道，所述散热通道至少部分区域设于所述加热腔的上方，所述控制单元设于所述散热通道内。
  29. 如权利要求28所述的烹饪设备，其特征在于，所述主机具有热风罩和散热罩，所述热风罩固定设置在所述壳体中，所述热风罩与所述壳体的底座围成所述加热腔；所述散热罩设于所述壳体内，并位于所述热风罩的上方，所述热风罩和所述散热罩之间具有间隙，所述间隙形成所述散热通道的至少一部分；
    所述主机具有导流罩和第二流体驱动件，所述散热罩的中部具有通气口，所述导流罩罩扣在所述散热罩上，并与所述通气口连通，所述第二流体驱动件设于所述导流罩中，所述控制单元位于所述第二流体驱动件的出风区域；
    所述第二流体驱动件为径向出风，所述控制单元设于所述第二流体驱动件的周侧，并位于所述加热腔的上方。
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