Cooking appliance with frying function

Abstract

The invention discloses a cooking appliance with a frying function, belongs to the field of kitchen household appliances, and solves the problems of uneven heating temperature, poor taste of food materials and the like of the existing air fryer and other cooking appliances with related functions. The cooking appliance with the frying function comprises a pot body and a pot cover, wherein the pot body has an upper open cooking chamber, a frying basket contained in the cooking chamber, and a ventilation gap is formed between the frying basket and the cooking chamber. The pot cover is provided with a hot air device including a fan, and a plurality of arc-shaped wind guide ribs are radially distributed between the bottom of the frying basket and the bottom of the cooking chamber. The bending direction of the arc-shaped wind guide ribs coincides with the rotating direction of the fan. Through the arrangement of the arc-shaped wind guide ribs, the hot air fluidity in the ventilation gap is improved, the wind energy loss is reduced, and the hot air circulation is accelerated, so that the purpose of uniform and efficient heating is achieved.

Description

【Technical field】 [0001] The invention relates to the field of kitchen appliances, in particular to a cooking appliance with a fryer function. 【Background technique】 [0002] Air fryer is a kind of cooking equipment that uses hot air and food's own oil to fry food. This kind of product has won the favor of consumers for its green and healthy cooking concept. Existing common air fryers or utensils with fryer functions are usually provided with a cooking cavity for accommodating a frying basket, and the frying basket is accommodated in the cooking cavity in a semi-suspended manner. The hot air channel, when working, uses the hot air device above the frying basket to generate high-temperature hot air, and promotes the circulation of high-temperature hot air through the hot air channel and the frying basket. The high-temperature hot air fully contacts the ingredients in the frying basket, plus the oil produced by the ingredients themselves , so that the ingredients appear to be...

AI Technical Summary

Problems solved by technology

[0003] As it is beneficial for hot air to heat food, the fluidity of hot air is one of the important factors affecting the cooking effect. When the hot air passes through the side of the hot air channel from top to bottom, there is a shunt flow in the circumferential direction, and the hot air volume and wind speed at the bottom of the hot air channel exist. Loss, plus the bottom of the hot air channel has air intake in the circumferential direction, resulting in chaotic hot air flow in the space below the fryer basket, which will cause hot air energy loss again, and the hot air entering the fryer basket has poor upward mobility and uneven plane distribution As a result, rapid heating cannot be achieved well in actual cooking, and the moisture generated by heating cannot be quickly discharged. There are also problems such as uneven heating temperature and inconsistent ripening degree of ingredients.

Although the existing technology provides an airflow guide structure in the space below the fryer basket, the airflow guide structure only guides the hot air to flow to the bottom of the fryer basket to improve the rising power of the hot air, but fails to improve the chaotic flow of hot air at the bottom and the large energy loss. question

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