Air frying pan with improved structure

Abstract

The invention discloses an air frying pan with the improved structure. A frying pan shell of the air frying pan comprises a frying-pan bottom shell body and a frying-pan upper shell body. An inside heating pot is embedded into a bottom-shell containing cavity of the frying-pan bottom shell body, a food basket is embedded into a heating-pot containing cavity of the inside heating pot, the inside heating pot and the food basket are distributed in a spaced mode, and an downward-blowing hot-air channel and a bottom hot-air channel are formed between the inside heating pot and the food basket; a fan cover, a fan driving motor and a controller are installed in an upper-shell containing cavity of the frying pan upper shell body, a centrifugal fan is embedded into a circulation cavity of the fan cover, a circulation air inlet and a circulation air outlet are formed in the fan cover, and an electric heating tube is installed under the circulation air inlet; an inner folded plate is arranged in the edge of the upper end of the food basket, a flow leading boss is arranged on the bottom face of the heating-pot containing cavity, and a plurality of flow leading slopes are arranged on the flow guiding boss. By means of the air frying pan with the improved structure, the distribution condition and the flowing condition of hot air in a pan body can be effectively improved, the contact area between the hot air and food can be increased, and air can more effectively enter the food part of the center of the food basket.

Description

technical field [0001] The invention relates to the technical field of air fryers for food processing, in particular to an air fryer with improved structure. Background technique [0002] As a food processing device, the air fryer is widely used, and there are various air fryer products in the prior art. [0003] For the air fryer, the effect of baking French fries is worse than that of the oil fryer; when using the air fryer to process French fries, generally the French fries baked in the air fryer are golden on the top surface, while The bottom and center fries are not golden or are still soggy, so it will take longer to cook the bottom and center fries, and the top fries will get charred if you take longer. [0004] In order to avoid the above situation, the existing method is: take out the food basket and shake it well during cooking, and then cook; the operation is very inconvenient. [0005] It should be further pointed out that for some air fryers, generally, a spir...

AI Technical Summary

Problems solved by technology

[0004] In order to avoid the above situation, the existing method is: take out the food basket and shake it well during cooking, and then cook; the operation is very inconvenient

[0005] It should be further pointed out that for some air fryers, generally, a spiral convex bone or an arched center is provided at the bottom of the pot body. During operation, the hot air is guided from the bottom to the food through the convex bone or the arched center. , the hot air driven by the fan and blown to the bottom of the pot body is rotating and regular, and the kinetic energy and turbulence of the upward blowing tend to be more concentrated in the middle position, so the actual benefit is insufficient

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