Air fryer for cooking food materials and cooking equipment

Abstract

An air fryer and cooking equipment (1) for cooking food materials are characterized in that a top wall (122) of a heating cavity (120) is provided with a first top wall (1221) and a second top wall (1222) arranged around the first top wall (1221), the second top wall (1222) is obliquely arranged downwards relative to the first top wall (1221), and the lower end of the second top wall (1222) extends to the position below a heating assembly (130) and is used for guiding hot air to flow towards the peripheral side of a basket body (210) along the second top wall (1222); and the heat flows to the middle of the basket body (210) from the peripheral side of the basket body (210), so that the food materials on each layer can be heated more uniformly. Moreover, the second top wall (1222) which is inclined downwards serves as a cavity wall of the heating cavity (120) and a flow guide structure at the same time, a flow guide structure does not need to be additionally arranged above the basket body (210), the size of the main machine (100) in the vertical direction can be reduced, and the main machine (100) can be designed more flatly.

Description

Air fryer and cooking device for cooking food Technical Field

[0001] The present invention relates to kitchen cooking equipment, in particular to a cooking equipment used for cooking food. Background Art

[0002] Cooking equipment such as air fryers and small air ovens use heating devices to heat the air and use the circulating high-temperature air to cook food, making the ingredients achieve an effect similar to frying.

[0003] This type of cooking device typically features a frying basket, which holds ingredients. When the basket and ingredients are placed in the main unit's heating chamber, the hot air generated within the chamber cooks the ingredients. However, existing air fryers have a deep frying basket. When large amounts of food need to be stacked, the hot air often has difficulty evenly distributing the hot air to the ingredients on each layer of the basket, resulting in uneven heating and inconsistent food quality across the layers, affecting the taste.

[0004] Summary of the Invention

[0005] The present invention mainly provides an air fryer and cooking equipment for cooking food, so that the food can be heated more evenly.

[0006] Based on the above objectives, an embodiment of the present application provides an air fryer for cooking food, comprising:

[0007] A host, the host comprising 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;

[0008] and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body;

[0009] Wherein, the ratio a of the size of the basket cavity in the horizontal direction to the size in the vertical direction of the basket body is: 5≤a≤6.

[0010] In one embodiment, 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 to be inclined downward relative to the first top wall to guide the hot air to flow along the second top wall toward the periphery of the basket body.

[0011] Based on the above objectives, an embodiment of the present application provides a cooking device for cooking food, characterized by comprising:

[0012] A host, the host comprising 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;

[0013] and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body;

[0014] 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 component to guide hot air to flow along the second top wall toward the surrounding side of the basket body.

[0015] In one embodiment, the angle b formed by the second top wall and the first top wall has a value range of: 105°≤b≤150°.

[0016] In one embodiment, when the basket is placed in the heating chamber, the lower end of the second top wall 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.

[0017] In one embodiment, when the basket is placed in the heating cavity, 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.

[0018] In one embodiment, the heating assembly includes a heating element and a first fluid driving 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 air flow 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 air flow is discharged radially from the first fluid driving element.

[0019] In one embodiment, the upper end of the basket has an opening, the heating element is arranged above the opening, and the first fluid driving component is arranged above the heating element; when the basket is placed in the heating chamber, the ratio c of the distance between the bottom wall of the basket and the heating element to the vertical dimension of the heating chamber is: 0.5≤c≤0.58.

[0020] In one embodiment, the heating element is a disc-shaped structure, and the outer diameter d of the disc-shaped structure is: 190 mm ≤ d ≤ 220 mm.

[0021] In one embodiment, the ratio d of the horizontal dimension of the heating chamber to its vertical dimension is: 2≤d≤3.

[0022] In one embodiment, the ratio e of the vertical dimension of the basket body to the vertical dimension of the heating chamber is: 0.4≤e≤0.5.

[0023] In one embodiment, the ratio f of the vertical length of the host to the orthographic projection area thereof on the horizontal plane is: 0.0005≤f≤0.0030.

[0024] In one embodiment, 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.

[0025] In one embodiment, the lowermost end of the outer top wall is lower than the first top wall of the heating chamber.

[0026] In one embodiment, in a direction from top to bottom, the horizontal distance between the outer top wall and the center line thereof gradually increases.

[0027] In one embodiment, in a vertical cross-section of the outer top wall, the outer wall of the outer top wall is an arc with continuous curvature.

[0028] In one embodiment, the curvature g of the arc is ≤ 0.01.

[0029] In one embodiment, the host has a heat dissipation channel extending therethrough, at least a portion of the heat dissipation channel is located above the heating chamber, and the control unit is located in the heat dissipation channel.

[0030] In one embodiment, 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 is 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.

[0031] In one embodiment, the main unit has a deflector and a second fluid driving component, the middle part of the heat dissipation cover has an air vent, the deflector is buckled on the heat dissipation cover and connected to the air vent, the second fluid driving component is arranged in the deflector, and the control unit is located in the air outlet area of ​​the second fluid driving component.

[0032] In one embodiment, the second fluid driving member is radially ventilated, and the control unit is disposed on a peripheral side of the second fluid driving member and above the heating chamber.

[0033] In one embodiment, 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.

[0034] In one embodiment, in the vertical direction, with the top wall of the heating chamber as the boundary, the ratio of the vertical dimension of the portion of the main unit located above the top wall to the vertical dimension of the heating chamber is h≥0.48.

[0035] In one embodiment, in the vertical direction, with the top of the inlet and outlet as the boundary, the ratio i of the vertical dimension of the portion of the main unit located above the top to the vertical dimension of the portion located below the top is greater than 1.

[0036] Based on the above objectives, an embodiment of the present application provides a cooking device for cooking food, comprising:

[0037] A host, the host comprising 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;

[0038] and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body;

[0039] Wherein, the ratio a of the size of the basket cavity in the horizontal direction to the size in the vertical direction of the basket body is: 5≤a≤6.

[0040] Based on the above objectives, an embodiment of the present application provides a cooking device for cooking food, comprising:

[0041] A host, the host comprising 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;

[0042] and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body;

[0043] 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 component to guide hot air to flow along the second top wall toward the surrounding side of the basket body.

[0044] According to some of the aforementioned embodiments, an air fryer and cooking device comprises a main unit having a heating chamber, and a basket capable of being inserted into and removed from the heating chamber through an inlet and outlet. The ratio a of the basket's horizontal dimension to its vertical dimension is 5 ≤ ​​a ≤ 6. This ratio ensures a flatter structure for the basket, thereby reducing the number of layers of food stacked within the basket and improving heating uniformity among the separated layers.

[0045] According to some of the above-mentioned embodiments, an air fryer and cooking device has a main unit having a heating chamber, and a basket body can be inserted into and removed from the heating chamber through the inlet and outlet of the heating chamber. 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 downwardly and tilted relative to the first top wall, and the lower end of the second top wall extends to the bottom of the heating assembly to guide hot air to flow along the second top wall toward the periphery of the basket body, and then from the periphery of the basket body to the center of the basket body, so that each layer of food can be heated more evenly. Moreover, by having the second top wall tilted downwardly serve as both the cavity 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. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] FIG1 is a schematic diagram of the appearance and structure of a cooking device according to an embodiment of the present application, wherein a food basket is inserted into the main unit;

[0047] FIG2 is a schematic diagram of the appearance and structure of a cooking device according to an embodiment of the present application, wherein the food basket is removed from the main unit;

[0048] FIG3 is a vertical cross-section of a cooking device according to an embodiment of the present application;

[0049] Figure 4 is an enlarged view of part A in Figure 3;

[0050] FIG5 is an exploded view of a portion of the cooking device structure according to an embodiment of the present application;

[0051] FIG6 is an exploded view of the mainframe structure according to an embodiment of the present application;

[0052] FIG7 is a vertical cross-sectional view of a basket body according to an embodiment of the present application;

[0053] FIG8 is a vertical cross-sectional view of the top wall and the basket of the heating chamber in one embodiment of the present application;

[0054] FIG9 is a vertical cross-sectional view of the top wall and the basket of the heating chamber in another embodiment of the present application;

[0055] FIG10 is a vertical cross-sectional view of the top wall and the basket of the heating chamber in another embodiment of the present application;

[0056] FIG11 is a schematic diagram showing the appearance of a cooking device according to an embodiment of the present application;

[0057] FIG12 is a schematic diagram of a control unit in an embodiment of the present application. DETAILED DESCRIPTION

[0058] The present invention will be further described in detail below by means of specific embodiments in conjunction with the accompanying drawings. Similar elements in different embodiments are numbered with associated similar elements. In the following embodiments, many detailed descriptions are provided to enable the present application to be better understood. However, those skilled in the art will readily appreciate that some of the features may be omitted in different circumstances, or may be replaced by other elements, materials, or methods. In some cases, some operations related to the present application are not shown or described in the specification. This is to avoid the core portion of the present application being overwhelmed by excessive descriptions, and for those skilled in the art, it is not necessary to describe these related operations in detail. They will fully understand the related operations based on the description in the specification and the general technical knowledge in the art.

[0059] In addition, the features, operations, or characteristics described in the specification may be combined in any appropriate manner to form various embodiments. Furthermore, the steps or actions in the method description may be reordered or adjusted in a manner readily apparent to those skilled in the art. Therefore, the various sequences in the specification and drawings are provided solely for the purpose of clearly describing a particular embodiment and are not intended to be mandatory, unless otherwise specified.

[0060] The serial numbers assigned to components herein, such as "first," "second," etc., are used solely to distinguish the objects being described and do not convey any sequential or technical meaning. References to "connection" and "coupling" herein, unless otherwise specified, include both direct and indirect connections (couplings).

[0061] This application provides a cooking device for cooking food, capable of air frying and baking, including air fryers, air ovens, and the like. In some embodiments, the cooking device is an air fryer. The cooking device heats and dries food using hot air, resulting in a deep-fried texture. The following description uses an air fryer as an example; however, the structures described in the following embodiments can also be applied to other cooking devices with air frying and baking functions, such as air ovens.

[0062] 1-6 , in some embodiments, the cooking device 1 includes a main unit 100 and a food basket 200 .

[0063] The main unit 100 comprises a housing 110, a heating chamber 120, a heating assembly 130 and a control unit 140. The heating chamber 120, the heating assembly 130 and the control unit 140 are arranged in the housing 110. The heating chamber 120 has an inlet and outlet 121, which are used for inserting and removing the food basket 200. The heating chamber 120 is a cavity surrounded by the various components of the main unit 100. The heating assembly 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 assembly 130 can be arranged in the heating chamber 120 or in other areas, as long as the heating assembly 130 can generate hot air in the heating chamber 120. The control unit 140 is electrically connected to the heating assembly 130 for controlling the heating assembly 130. The control unit 140 can be one or more circuit boards having a control circuit.

[0064] The food holding basket 200 includes a basket body 210 for holding food. The basket body 210 can be inserted into and removed from the heating chamber 120 through the inlet and outlet 121. Referring to Figures 2 and 7 , the basket body 210 includes a basket cavity 211 with an opening 212 at its upper end. When the food holding basket 200 is placed in the main unit 100, hot air generated by the heating assembly 130 can flow through the opening 212 into the basket body 210, and then onto the food inside the basket body 210, thereby cooking the food. Referring to Figure 2 , in some embodiments, the food holding basket 200 further includes a handle 220 and a connecting portion 230. The handle 220 is fixedly connected to the basket body 210 via the connecting portion 230, allowing the user to pick up the entire food holding basket 200 through the handle 220.

[0065] Referring to Figure 7, to create a flatter basket 210, in some embodiments, the ratio a of the horizontal dimension a1 of the basket cavity 211 to its vertical dimension a2 is 5 ≤ ​​a ≤ 6. In some embodiments, the ratio a of the horizontal dimension a1 to the vertical dimension a2 of the basket cavity 211 is 5 ≤ ​​a ≤ 5.8, for example, a = 5.5. The horizontal dimension a1 of the basket cavity 211 refers to its maximum horizontal dimension, and the vertical dimension a2 refers to its maximum vertical dimension. This ratio a makes the basket cavity 211 flatter, thereby reducing the number of food layers stacked in the basket 210. With fewer food layers, hot air can more easily reach the food in the lower layers, improving heating uniformity across the layers and ensuring a more consistent texture. At the same time, the flatter basket body 210 can reduce the vertical space occupied, 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.

[0066] On the other hand, in order to solve the problem that the food in the basket 210 is stacked too high, making it difficult for each layer of food to be heated evenly, other embodiments of the present application provide another solution.

[0067] Referring to Figures 3, 4, and 8-10, in some embodiments, the top wall 122 of the heating chamber 120 includes a first top wall 1221 and a second top wall 1222 disposed around the first top wall 1221. The second top wall 1222 is tilted downward relative to the first top wall 1221, and its lower end extends below the heating assembly 130, thereby directing hot air along the second top wall 1222 toward the periphery of the basket body 210. This downward tilt refers to the second top wall 1222 extending obliquely downward and outward from the periphery of the first top wall 1221. This is to direct the hot air along the second top wall 1222 toward the periphery of the basket body 210, entering the bottom of the basket cavity 211 from the periphery, then flowing from the periphery to the center of the basket cavity 211, and finally flowing upward from the center of the basket cavity 211, thereby heating all layers of food more evenly. Moreover, 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.

[0068] With reference to Figures 3, 4, and 8, in some embodiments, the second top wall 1222 may comprise an annular convex surface. In a vertical cross-section of the second top wall 1222, its cross-sectional shape is generally arc-shaped. For example, at least a portion of the cross-sectional shape of the second top wall 1222 may be an arc with a continuous curvature. This arc-shaped structure facilitates guiding the hot air along the inner surface of the second top wall 1222, reducing collisions with the hot air and allowing the hot air to flow more smoothly toward the sides of the basket body 210. In some embodiments, the annular convex surface of the second top wall 1222 protrudes away from the basket cavity 211.

[0069] Of course, in other embodiments, the second top wall 1222 may also have other shapes. For example, referring to FIG. 9 , in some embodiments, the second top wall 1222 may have a straight vertical cross-section, with the overall shape being an annular conical cylindrical structure with a larger bottom. Alternatively, referring to FIG. 10 , in some embodiments, the second top wall 1222 may have a two or more broken line vertical cross-section, with the overall shape being an annular folded surface structure with a smaller top and a larger bottom. Furthermore, the second top wall 1222 may also have other inclined shapes, which are difficult to list here, as long as they can achieve the function of the second top wall 1222.

[0070] Furthermore, to better guide the hot air toward the periphery of the basket cavity 211, in some embodiments, referring to Figures 8-10, the angle b formed between the second top wall 1222 and the first top wall 1221 is within the range of 105° ≤ b ≤ 150°. The angle b between the second top wall 1222 and the first top wall 1221 is defined as the angle formed by a line connecting the upper and lower ends 1225 and 1223 of the second top wall 1222 in a vertical cross-section and a horizontal line passing through any point on the first top wall 1221. This angle not only better guides the hot air toward the periphery of the basket body 210 but also reduces the vertical space occupied by the entire top wall 122, facilitating a flatter design for the entire device and freeing up more vertical space.

[0071] Referring to Figures 3 and 8 , in some embodiments, the first top wall 1221 can be a plane that is substantially parallel to the horizontal plane. This design ensures that the first top wall 1221 occupies only a small vertical space, eliminating the need to increase the overall height of the heating chamber 120 due to the vertical projection of the first top wall 1221. Furthermore, the planar shape of the first top wall 1221 facilitates the flow of hot air toward the surrounding areas of the second top wall 1222.

[0072] Of course, referring to FIG9 , in other embodiments, the first top wall 1221 may also be convex, with its vertical cross-sectional shape being an arc. Referring to FIG10 , in other embodiments, the first top wall 1221 may also be folded, with its vertical cross-sectional shape being two or more fold lines. In other embodiments, the shapes of the first top wall 1221 and the second top wall 1222 shown in FIG8 , 9 , and 10 may be interchangeable and combined. Furthermore, the first top wall 1221 may also have other shapes, which are difficult to list here, as long as they can achieve the function of the first top wall 1221.

[0073] Furthermore, to ensure that hot air can more easily enter the basket cavity 211 from the sides, in some embodiments, as shown in FIG4 , when the basket 210 is placed in the heating chamber 120, the lower end of the second top wall 1222 extends horizontally inward of the basket 210's circumferential sidewalls 213. Alternatively, as shown in FIG8-10 , in other embodiments, the lower end of the second top wall 1222 can extend vertically aligned with the basket 210's circumferential sidewalls 213. In this manner, hot air can more easily flow along the lower end of the second top wall 1222 into the basket cavity 211. Of course, in other embodiments, the lower end of the second top wall 1222 extends to the outside of the basket 210's circumferential sidewalls 213. In this case, the hot air flowing outside the basket 210 can be directed back into the basket 210 via other structures and used for other purposes.

[0074] Further, referring to Figures 4 and 8-10, in some embodiments, when the basket body 210 is placed in the heating chamber 120, the portion of the food basket 200 inserted into the heating chamber 120 is approximately flush horizontally with the lower end of the second top wall 1222 to prevent a large amount of hot air from escaping. Of course, due to assembly and manufacturing errors, as well as assembly and disassembly requirements of the food basket 200, it is difficult to achieve a complete fit between the lower end of the second top wall 1222 and the portion of the food basket 200 inserted into the heating chamber 120. Therefore, the term "approximately flush" herein refers to the lower end of the second top wall 1222 and the portion of the food basket 200 inserted into the heating chamber 120 being in contact with each other or having a small gap therebetween. This gap is defined as sufficient to prevent a large amount of hot air from escaping the fryer body. The portion of the food basket 200 inserted into the heating chamber 120 can include both the basket body 210 and the connecting portion 230, or can simply be the basket body 210.

[0075] The above embodiments exemplarily provide two solutions for improving the uniformity of heating of stacked food. These two solutions can be used in combination in some embodiments or separately in different embodiments.

[0076] Further, referring to Figures 3 and 4 , in some embodiments, when the basket 210 is placed in the heating chamber 120, a first region 1224 is formed between the upper end of the basket 210 and the top wall 122 of the heating chamber 120. The heating assembly 130 includes a heating element 131 and a first fluid driving element 132. The heating element 131 can be a variety of structures capable of heating air, such as a heating resistor or a heating tube. The first fluid driving element 132 can be a variety of fluid driving elements capable of driving gas flow, such as a fan.

[0077] The heating element 131 and the first fluid driving element 132 are disposed within the first region 1224, wherein the heating element 131 is at least partially located within the air inlet region of the first fluid driving element 132. The air inlet region of the first fluid driving element 132 is the region near the air inlet end of the first fluid driving element 132. The first fluid driving element 132 is capable of drawing air from the air inlet region into the first fluid driving element 132 and pushing this air out of the air outlet end of the first fluid driving element 132. Because the heating element 131 is disposed within the air inlet region, air can flow through the heating element 131 to form hot air, which then enters the first fluid driving element 132 and, under the push of the first fluid driving element 132, forms hot air with a higher flow rate.

[0078] 3 and 6 , in some embodiments, the first fluid driving member 132 has a radial air outlet. For example, the first fluid driving member 132 is a centrifugal fan, and the airflow is discharged radially from the first fluid driving member 132. Using this radial air outlet first fluid driving member 132 eliminates the need for vertical air outlet and outward air guide areas on the first fluid driving member 132, thereby conserving vertical space within the heating chamber 120. Of course, in other embodiments, the first fluid driving member 132 can also be replaced with an axial flow fan, for example.

[0079] Of course, the heating component 130 can also be arranged in other ways. For example, the heating element 131 and the first fluid driving element 132 can 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.

[0080] Further, referring to FIG3 , in some embodiments, the heating element 131 is disposed above the opening 212, and the first fluid driving element 132 is disposed above the heating element 131. Specifically, when the first fluid driving element 132 is a centrifugal fan, its rotation axis is disposed in a vertical direction, and the area below the first fluid driving element 132 serves as its air inlet area. Therefore, the heating element 131 may be located directly below the first fluid driving element 132.

[0081] Referring to FIG3 , in some embodiments, when the basket 210 is placed in the heating chamber 120 , the ratio c of the distance c1 between the bottom wall of the basket 210 and the heating element 131 to the vertical dimension c2 of the heating chamber 120 is: 0.5≤c≤0.58. For example, in one embodiment, the ratio c=0.55.

[0082] Furthermore, in some embodiments, when the basket 210 has a flatter shape, 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 210 .

[0083] When the heating chamber 120 is flatter, in some embodiments, the horizontal dimension of the heating element 131 can be designed to be larger. In some embodiments, the heating element 131 is a disc-shaped structure, and the outer diameter d of the disc-shaped structure is: 190 mm ≤ d ≤ 220 mm. For example, the outer diameter d = 208 mm.

[0084] In some embodiments, the ratio e of the vertical dimension a2 of the basket body 210 to the vertical dimension c2 of the heating chamber 120 is: 0.4 ≤ e ≤ 0.5. This ratio ensures that after the basket body 210 is placed in the heating chamber 120, the first area 1224 has sufficient space for hot air to flow and enter the basket cavity 211 of the basket body 210. For example, in some embodiments, the ratio e = 0.43 or the ratio e = 0.48.

[0085] Furthermore, in some embodiments, the ratio f of the vertical length of the host 100 to its orthographic projection area on the horizontal plane is: 0.0005≤f≤0.0030. Wherein, the unit of length is mm, and the unit of orthographic projection area is mm. 2 In some embodiments, the ratio f of the vertical length of the host 100 to its orthographic projection area on the horizontal plane is: f=0.0018. In some embodiments, the height of the host 100 is 200-300 mm, such as 246 mm. In some embodiments, the orthographic projection area of ​​the host 100 on the horizontal plane is 120,000-150,000 mm. 2 , such as 137077mm 2 .

[0086] Further, please refer to Figures 3 and 4. In some embodiments, in the vertical direction, with the top wall 122 of the heating chamber 120 as the boundary, 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.

[0087] Further, please refer to Figure 10. In some embodiments, in the vertical direction, with the top of the inlet and outlet 121 (i.e., the uppermost end of the inlet and outlet 121) as the boundary, the ratio i 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 greater than 1.

[0088] Further, referring to Figures 3-6, in some embodiments, the housing 110 includes an upper housing 111 and a base 112. The upper housing 111 and the base 112 define an installation cavity within which the aforementioned heating assembly 130, heating chamber 120, and control unit 140 are located. Using a flatter basket 210 further reduces the overall height of the housing 110.

[0089] Please refer to Figures 3, 4 and 6. In some embodiments, 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 form a 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. In order to form the shape of the first top wall 1221 and the second top wall 1222 mentioned above, please refer to Figure 6. In one embodiment, the hot air hood 140 is in the shape of a cover that is concave upward. Of course, in addition to the shape shown in Figure 6, the vertical cross-section of the hot air hood 140 can also be designed as the shape shown in Figures 8-10 or other shapes.

[0090] Referring to Figures 1-3, in some embodiments, the housing 110 has a convex outer top wall 1111. Specifically, the outer top wall 1111 is the outer top wall of the upper housing 111. This convex outer top wall 1111 not only enhances the appearance but also, while meeting the requirements of the internal structure, reduces the surrounding space occupied by the smooth transition shape, freeing up more space.

[0091] In some embodiments, please refer to Figure 4, 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 located 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.

[0092] In some embodiments, 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. When the lowermost end of the outer top wall 1111 is lower than the heating element 131 or partially flush with the heating element 131, the heating element 131 and the first fluid driving element 132 can be arranged in the space enclosed by the upwardly protruding portion of the outer top wall 1111, thereby making maximum use of the space of the installation cavity enclosed by the convex outer top wall 1111.

[0093] In some embodiments, the horizontal distance between the outer top wall 1111 and its centerline gradually increases from top to bottom. That is, in any vertical cross-section passing through the centerline of the outer top wall 1111, the horizontal distance between the areas at different heights on the outer top wall 1111 and its centerline gradually increases from top to bottom, thereby forming a convex shape that is smaller at the top and larger at the bottom.

[0094] In some embodiments, in a vertical cross-section of the outer top wall 1111, the outer wall of the outer top wall 1111 is an arc with continuous curvature. In some embodiments, the curvature g of the arc is ≤ 0.01, so as to ensure a smoother transition of the outer top wall 1111 while ensuring the installation of various components in the housing 110.

[0095] Further, referring to Figures 3 and 4, in some embodiments, the host 100 has a heat dissipation channel 151 that is arranged through it. At least a portion of the heat dissipation channel 151 is located above the heating chamber 120, and the control unit 140 is located within the heat dissipation channel 151. Referring to Figure 3, in this embodiment, the direction of the heat dissipation airflow within 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 top of the host 100. In some embodiments, the heat dissipation channel 151 is a cavity structure that can cover the four sides of the heating chamber 120, and in particular, covers the top of the heating chamber 120. Of course, in other embodiments, 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.

[0096] The control unit 140 typically has high ambient temperature requirements. Therefore, in conventional air frying devices, the control unit 140 needs to be located relatively far from the high-temperature heating chamber 120, resulting in a larger overall size. Referring to Figure 3 , in this embodiment, a heat dissipation channel 151 utilizes external cool air (relative to the hot air inside the heating chamber 120) to cool the internal structures of the main unit 100 (such as the control unit 140). Furthermore, the heat dissipation channel 151, located above the heating chamber 120, also acts as a thermal insulator, partially preventing the upward transfer of heat from the heating chamber 120. Compared to existing air frying devices, the dual cooling effect of the heat dissipation channel 151 allows the present invention to 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. This allows for a more compact placement of the control unit 140 and the heating chamber 120, resulting in a smaller overall height.

[0097] Furthermore, in order to form the above-mentioned heat dissipation channel 151, in some embodiments, please refer to Figures 3, 4 and 6. In some embodiments, 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.

[0098] Specifically, referring to FIG. 4 , in some embodiments, 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 portion of the heat dissipation channel 151 .

[0099] Furthermore, to form the aforementioned heat dissipation channel 151, in some embodiments, referring to Figures 3, 5, and 6, the host 100 includes a shroud 153 and a second fluid driver 154. A vent 1521 is located in the center of the heat dissipation shroud 152. The shroud 153 is buckled onto the heat dissipation shroud 152 and communicates with the vent 1521. The shroud 153 forms a flow channel, the exhaust of which leads to the heat dissipation gas outlet of the housing 110. The second fluid driver 154 is disposed within the shroud 153, and the control unit 140 is located in the air outlet region of the second fluid driver 154. Driven by the second fluid driver 154, the air flow within the heat dissipation channel 151 can flow more rapidly, thereby improving heat dissipation efficiency. The shroud 153 functions to guide the heat dissipation airflow in the heat dissipation channel 151 toward the area where the control unit 140 is located, thereby better dissipating heat from the control unit 140.

[0100] 12 , in some embodiments, the control unit 140 includes a thyristor 1421. The control unit 140 is positioned near the air outlet of the air guide 153. This can further reduce the temperature of the thyristor 1421 and improve the heat dissipation effect of the thyristor 1421. In other embodiments, the control unit 140 may also include a control circuit, etc.

[0101] The circuit board of the control unit 140 can be designed in any number of shapes based on actual needs. Referring to FIG. 12 , in some embodiments, the circuit board is an L-shaped, integrated board with an L-shaped notch formed therein. This notch can accommodate at least a portion of the second fluid driving member 154, thereby further reducing the height dimension or space of the cooking device.

[0102] Please refer to Figure 12. In some embodiments, the circuit board includes a low-voltage portion 141 and a high-voltage portion 142. The low-voltage portion 141 and the high-voltage portion 142 cooperate to form an L-shaped structure. The high-voltage portion 142 includes a thyristor 1421 and a motor drive circuit 1422. The thyristor 1421 is located at the end of one side of the L-shaped structure, and the thyristor 1421 is located at the exhaust port of the air duct 153 to further reduce the temperature of the thyristor 1421. At the same time, it ensures that the high-temperature air after passing through the thyristor 1421 can flow directly out of the air duct 153 and will not circulate back to the low-voltage portion 141, causing the low-voltage portion 141 to be heated and overheated. The low-voltage portion 141 and the motor drive circuit 1422 are located on the other side of the L-shaped structure.

[0103] Referring to FIG. 12 , in some embodiments, the circuit board further includes an interface area 143 for connecting other electrical components of the cooking device.

[0104] To save vertical space, in some embodiments, the second fluid driving member 154 has a radial air outlet, such as a centrifugal fan. The control unit 140 is disposed around the second fluid driving member 154 so that the heat dissipating airflow discharged by the second fluid driving member 154 can more directly affect the control unit 140. Furthermore, to avoid occupying additional lateral space, the control unit 140 can be located above the heating chamber 120.

[0105] 3 , in some embodiments, to save space and structure, the first fluid driving member 132 and the second fluid driving member 154 are mounted on the same shaft, with the second fluid driving member 154 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.

[0106] Furthermore, in order to better insulate the heating chamber 120, in some embodiments, please refer to Figures 3, 4 and 6, the host 100 has a heat insulation cover 160, which is arranged in the shell 110 and is located above the hot air cover 140. 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. When the heat insulation material is provided, the upward transfer of temperature in the heating chamber 120 can be further reduced, and the vertical distance between components such as the control unit 140 and the heating chamber 120 can be set to be smaller, so that the size of the entire device in the vertical direction is smaller, and the vertical space can be better saved.

[0107] Those skilled in the art will recognize that many changes can be made to the details of the above embodiments without departing from the basic principles of the invention. Therefore, the scope of the invention should be determined from the following claims.

Claims

1. An air fryer for cooking food, characterized in that: include: A host, the host comprising 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; and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body; Wherein, the ratio a of the size of the basket cavity in the horizontal direction to the size in the vertical direction of the basket body is: 5≤a≤6.

2. The air fryer according to claim 1, wherein 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 downwardly and inclined relative to the first top wall to guide hot air to flow along the second top wall toward the periphery of the basket body.

3. An air fryer for cooking food, characterized in that: include: A host, the host comprising 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; and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body; 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 component to guide hot air to flow along the second top wall toward the surrounding side of the basket body.

4. The air fryer according to claim 2 or 3, characterized in that: The value range of the angle b formed by the second top wall and the first top wall is: 105°≤b≤150°.

5. The air fryer according to any one of claims 2 to 4, characterized in that: When the basket is placed in the heating chamber, the lower end of the second top wall 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.

6. The air fryer according to any one of claims 2 to 5, characterized in that: When the basket is placed in the heating cavity, 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.

7. The air fryer according to any one of claims 1 to 5, characterized in that: The heating assembly includes a heating element and a first fluid driving 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 air flow 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 air flow is discharged radially from the first fluid driving element.

8. The air fryer according to claim 6, wherein The upper end of the basket has an opening, the heating element is arranged above the opening, and the first fluid driving component is arranged above the heating element; when the basket is placed in the heating chamber, the ratio c of the distance between the bottom wall of the basket and the heating element to the vertical dimension of the heating chamber is: 0.5≤c≤0.

58.

9. The air fryer according to claim 7 or 8, characterized in that: The heating element is a disc-shaped structure, and the outer diameter d of the disc-shaped structure is: 190mm≤d≤220mm.

10. The air fryer according to any one of claims 1 to 9, characterized in that The ratio d of the horizontal dimension of the heating chamber to its vertical dimension is: 2≤d≤3.

11. The air fryer according to any one of claims 1 to 10, characterized in that: The ratio e of the vertical dimension of the basket body to the vertical dimension of the heating chamber is: 0.4≤e≤0.

5.

12. The air fryer according to any one of claims 1 to 11, characterized in that: The ratio f of the length of the main unit in the vertical direction to the area of ​​its orthographic projection on the horizontal plane is: 0.0005≤f≤0.0030.

13. The air fryer according to any one of claims 1 to 12, characterized in that: The main unit 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.

14. The air fryer according to claim 13, wherein: The lowermost end of the outer top wall is lower than the first top wall of the heating chamber.

15. The air fryer according to claim 13, wherein In a direction from top to bottom, the horizontal distance between the outer top wall and the center line thereof gradually increases.

16. The air fryer according to claim 13, wherein In a vertical cross section of the outer top wall, the outer wall of the outer top wall is an arc with continuous curvature.

17. The air fryer according to claim 16, wherein: The curvature g of the arc is ≤ 0.

01.

18. The air fryer according to any one of claims 13 to 17, characterized in that: 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.

19. The air fryer according to claim 18, wherein 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 is located above the hot air hood. 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.

20. The air fryer according to claim 19, wherein The main unit has a deflector and a second fluid driving component. The middle part 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, and the control unit is located in the air outlet area of ​​the second fluid driving component.

21. The air fryer according to claim 20, wherein The second fluid driving member is configured to discharge air in a radial direction, and the control unit is arranged on the peripheral side of the second fluid driving member and is located above the heating chamber.

22. The air fryer according to claim 20 or 21, characterized in that The main unit has a heat insulation cover, which is arranged in the shell and above the hot air cover. Heat insulation material is arranged between the heat insulation cover and the hot air cover.

23. The air fryer according to any one of claims 1 to 22, characterized in that: In the vertical direction, with the top wall of the heating chamber as the boundary, the ratio of the vertical dimension of the portion of the main unit located above the top wall to the vertical dimension of the heating chamber is h≥0.

48.

24. The air fryer according to any one of claims 1 to 23, characterized in that In the vertical direction, with the top of the inlet and outlet as the boundary, the ratio i of the vertical dimension of the portion of the main unit located above the top to the vertical dimension of the portion located below the top is greater than 1.

25. A cooking device for cooking food, characterized in that: include: A host, the host comprising 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; and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body; Wherein, the ratio a of the size of the basket cavity in the horizontal direction to the size in the vertical direction of the basket body is: 5≤a≤6.

26. A cooking device for cooking food, characterized in that: include: A host, the host comprising 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; and a food holding basket, the food holding basket having a basket body for holding food, the basket body being capable of being inserted into and removed from the heating chamber through the inlet and outlet, the heating assembly being configured to generate hot air within the basket body; 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 to be inclined 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 the hot air to flow along the second top wall toward the surrounding side of the basket body.

27. The cooking device according to claim 26, wherein The value range of the angle b formed by the second top wall and the first top wall is: 105°≤b≤150°.

28. The cooking device according to any one of claims 25 to 27, characterized in that 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.

29. The cooking device according to claim 28, wherein The main unit comprises a hot air hood and a heat dissipation hood, wherein the hot air hood is fixedly disposed in the housing, and the hot air hood and the base of the housing enclose the heating chamber; the heat dissipation hood is disposed in the housing and above the hot air hood, and a gap is defined between the hot air hood and the heat dissipation hood, and the gap forms at least a portion of the heat dissipation channel; The main unit comprises a deflector and a second fluid driving member, a vent is provided in the middle of the heat dissipation cover, the deflector is buckled on the heat dissipation cover and communicates with the vent, the second fluid driving member is arranged in the deflector, and the control unit is located in the air outlet area of ​​the second fluid driving member; The second fluid driving member is configured to discharge air in a radial direction, and the control unit is arranged on the peripheral side of the second fluid driving member and is located above the heating chamber.

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