Air fryer

Abstract

The air fryer comprises a machine body and a fryer assembly, the fryer assembly comprises a fryer body and a plurality of hollow gridiron bodies arranged in the fryer body in an up-down layered mode, the machine body and the fryer body are matched to define a heating cavity, and a hot air assembly used for conveying hot air into the heating cavity is arranged on the upper portion of the heating cavity; a first flow guide gap exists between the periphery of the gridiron and the side wall of the heating cavity, a second flow guide gap exists between every two adjacent gridiron bodies, and the gridiron body located on the upper layer comprises a first gridiron body and a first flanging part arranged on the periphery of the first gridiron body. The outer wall face of the first flanging part forms a first flow guide wall face which guides hot air from the first flow guide gap to the second flow guide gap, and the central area of the first frame body protrudes upwards to form a first flow gathering ring with a first flow gathering opening. According to the air fryer, hot air provided by the hot air assembly can make full contact with the outer surfaces of the food materials located on the first frame body, and multi-directional uniform heating of the food materials on the first frame body is achieved.

Description

Technical Field

[0001] The present application belongs to the technical field of kitchenware, and specifically relates to an air fryer. Background Art

[0002] As people's living standards continue to improve, people use more and more cooking utensils in the kitchen, and the requirements for cooking utensils are getting higher and higher. Among various cooking utensils, various baking equipment used for baking meat products, bread and pastries, etc. are becoming more and more popular. For example, people like ovens with various functions, air fryers, etc.

[0003] The air fryer in the prior art generally includes a pot body and a grill, the grill is placed in the pot body, the food is placed on the grill, the heating device heats the air in the cooking cavity, and the food is circulated and heated under the drive of the hot fan, but the current grill is usually a single-layer structure, the capacity of cooking ingredients is limited, and only one type of ingredients can be processed at a time, such as consumer gatherings, which require a large number of ingredients, and cannot be cooked at one time, so it takes a lot of time to cook. Patent CN215687018U discloses an air fryer, which is provided with a multi-layer grill to form multiple heating zones, and each layer of the grill is used to hold different ingredients, meeting the needs of users to cook different ingredients at the same time. However, the multi-layer grill will separate the heat provided by the heating device, and the heat is not easy to circulate between the heating zones, resulting in poor cooking thermal efficiency, uneven heating of ingredients, and even the phenomenon of undercooking, which affects the user's experience. In addition, the air fryer with a multi-layer grill, the heating component and the fan are both arranged sideways, resulting in more heating of food close to the heating component, and poor heating of food away from the heating component, resulting in uneven heating of the ingredients. Moreover, when the hot air is blown into the cooking cavity sideways, the upward hot air collides with the sideways flowing hot air, causing the hot air to become turbulent, resulting in increased noise and affecting the user experience. Utility Model Content

[0004] The present application provides an air fryer to solve the technical problem of uneven heating of food in an air fryer with a multi-layer baking rack.

[0005] The technical solution adopted in this application is:

[0006] An air fryer comprises a body and a fryer assembly, wherein the fryer assembly comprises a pot body and a plurality of hollow grills arranged in layers up and down inside the pot body, the body and the pot body cooperate to form a heating chamber, a hot air assembly for conveying hot air into the heating chamber is provided at the upper portion of the heating chamber, a first flow guide gap is provided between the outer periphery of the grill and the side wall of the heating chamber, a second flow guide gap is provided between two adjacent grills, the grill located at the upper layer comprises a first frame body and a first flange portion provided at the outer periphery of the first frame, the outer wall surface of the first flange portion constitutes a first flow guide wall surface for guiding hot air from the first flow guide gap to the second flow guide gap, the central area of ​​the first frame body bulges upward to form a first flow focusing ring with a first flow focusing port, the first flow focusing port connects the second flow guide gap and the upper space of the heating chamber.

[0007] In the air fryer of the present application, a part of the heat provided by the hot air component is used to directly heat the food on the uppermost grill, and a part of the heat moves downward through the first guide gap. Since the first frame is provided with a first flange portion at the periphery of the outer periphery, the hot air moving in the first guide gap will come into contact with the outer wall surface of the first flange portion and produce a Coanda effect under the guidance of the first guide wall surface, thereby moving toward the second guide gap to heat the food exposed to the second guide gap. At the same time, since the central area of ​​the first frame is provided with a first focusing ring that bulges upward, according to the Coanda effect, the hot air moving in the second guide gap will accumulate toward the first focusing port under the guidance of the first focusing ring and move to the upper space of the heating chamber through the first focusing port, and part of the refluxed hot air moves downward through the first guide gap again, and part of the refluxed hot air is discharged out of the body, so that the hot air forms a reciprocating cycle, which not only improves the thermal efficiency but also realizes the three-dimensional heating of the food on the grill. During the reciprocating circulation of the hot air, the outer surface of the food on the first rack will be fully contacted, thereby achieving multi-directional and uniform heating of the food on the first rack, and at the same time, the upper surface of the food on the rack below the first rack will be cooked and heated evenly, thereby simultaneously improving the cooking effect of the food on the lower grill.

[0008] The air fryer described in this application also includes the following additional technical features:

[0009] The outer diameters of the plurality of grills gradually increase from top to bottom, so that the transverse dimension of the first flow guide gap gradually decreases from top to bottom.

[0010] The lateral dimension of the first flow-guiding gap is set to gradually decrease from top to bottom, causing the pressure in the first flow-guiding gap to gradually increase from top to bottom. With the guiding effect of the first flow-guiding wall, the hot air can more easily move toward the second flow-guiding gap, thereby achieving better circulation of the hot air and providing guarantee for uniform heating of the food. Moreover, the change in pressure in the first flow-guiding gap causes the flow rate of the hot air to increase as the pressure changes during the downward flow of the hot air, thereby improving the heat exchange efficiency between the hot air and the food placed on the grill below, and further improving the hot air circulation efficiency.

[0011] The height dimension of the second flow guiding gap is greater than the lateral dimension of the first flow guiding gap adjacent to and located below the second flow guiding gap.

[0012] Such an arrangement makes the pressure in the second guide gap lower than the pressure in the first guide gap below it, so that the hot air in the first guide gap adjacent to and above the second guide gap can enter the second guide gap more easily, which helps the movement of hot air to the second guide gap, thereby achieving a better heating effect on the food in the second guide gap.

[0013] A guide structure is provided at the bottom of the first frame, and the guide structure protrudes toward the second guide gap to guide the hot air flowing through the second guide gap.

[0014] Since the hot air in the second flow guide gap will return to the upper layer through the first converging port in the middle of the first frame, the hot air will converge at the first converging port and may form a large amount of heat energy accumulation, resulting in a higher temperature difference between the first converging port and other places. The temperature difference will easily cause the heat to form a reflux vortex, causing the nearby food to be overheated and burnt. By setting up a flow guide structure, the reflux vortex can be broken up and disturbed, reducing the possibility of hot air accumulation at the first converging port, and providing a guarantee for the uniform heating of the food near the first converging port. In addition, the setting of the flow guide structure can also extend the residence time of the hot air in the second flow guide gap, improve the baking effect of the food on the grill below the second flow guide gap, and make the food on the grill more evenly heated and have a consistent color.

[0015] The guide structure is a plurality of guide ribs arranged at intervals around the first flow gathering port, the plurality of guide ribs divide the second flow gathering gap into a plurality of wind guiding areas, and the guide ribs extend from the first flow gathering port to the first flange portion.

[0016] By providing a plurality of guide ribs and dividing the second guide gap into a plurality of air guide areas, when the hot air moves from the second guide gap to the first converging port, the hot air is divided into a plurality of strands under the action of the guide ribs and enters the plurality of air guide areas respectively. The small strands of hot air can move upward through the first converging port more smoothly in the air guide area, thereby shortening the residence time of the hot air at the first converging port. In addition, the guide ribs break up and divide the hot air, thereby reducing the possibility of a reflux vortex phenomenon occurring after a large amount of hot air converges at the first converging port, thereby providing a stable guarantee for the uniform heating of the food.

[0017] A side of the guide rib close to the first flange portion is provided with a guide hole connecting two adjacent air guide areas.

[0018] By setting the guide holes, when the hot air is unevenly divided by the guide ribs and the volumes entering each guide area are different, the pressure in the guide area with a larger volume of hot air is higher, and the hot air will be transmitted to the adjacent guide area with lower pressure through the guide holes, thereby balancing the higher pressure, so that the hot air distribution in each guide area is roughly uniform, reducing the possibility of heat accumulation caused by more hot air gathering in a single guide area.

[0019] The inner wall of the heating chamber is convexly provided with a flow-guiding convex hull, and the projections of the flow-guiding convex hull and the second flow-guiding gap on the vertical plane at least partially overlap.

[0020] When the hot air in the first guide gap moves to the corresponding second guide gap, it will come into contact with the guide convex bulge and change its moving direction with the assistance of the guide convex bulge. The moving direction will be deflected toward the second guide gap, so that more hot air can move toward the second guide gap, increasing the hot air delivery from the first guide gap to the second guide gap, so that the food on the grill can be better baked.

[0021] The machine body is provided with an air guide hood, the hot air assembly is located in the air guide hood, the air guide hood includes a hood top and a hood wall connected to the outer periphery of the hood top and extending downward, and the horizontal plane where the intersection of the extension line of the hood wall and the side wall of the pot body is located is higher than the upper surface of the uppermost grill.

[0022] By providing an air guide hood, the hot air generated by the hot air component can be gathered to prevent the hot air from escaping in other directions at the beginning of its ejection from the hot air component. The horizontal plane at the intersection of the extension line of the hood wall and the side wall of the pot body is set to be higher than the upper surface of the uppermost grill, so that the hot air can move toward the first guide gap under the guidance of the hood wall, thereby achieving the downward guidance of the hot air and reducing heat loss.

[0023] The connection position between the cover top and the cover wall is in an arc-shaped transition.

[0024] When the hot air moves under the guidance of the air guide hood and passes through the connection between the hood top and the hood wall, a smooth transition from the hood top to the hood wall is achieved under the action of the arc-shaped guiding surface, reducing the kinetic energy loss of the hot air at the connection point, so that it can move more smoothly toward the first guide gap.

[0025] There is a third flow guide gap between the grill located at the bottom layer and the bottom wall of the heating chamber, and the grill located at the bottom layer includes a second frame and a second flange portion arranged at the outer periphery of the second frame, the outer wall surface of the second flange portion constitutes a second flow guide wall surface for guiding hot air from the first flow guide gap to the third flow guide gap, the central area of ​​the second frame bulges upward to form a second flow focusing ring with a second flow focusing port, and the second flow focusing port connects the third flow guide gap and the second flow guide gap.

[0026] When the hot air moves to the bottom of the pot body, it will move toward the third guide gap. During the movement, the bottom of the food on the second frame is evenly baked, and it moves upward through the second converging port until it rises to the top of the pot body. After that, driven by the hot air ejected from the hot air component and under the influence of the wind pressure difference, part of the hot air moves to the first guide gap again, thereby forming a circular movement path inside the entire pot body. The circulation of hot air reduces the possibility of heat accumulation caused by convection impact between hot air, realizes three-dimensional cyclic heating of food, and minimizes the possibility of uneven heating of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0028] Figure 1 A cross-sectional view of an air fryer according to an embodiment of the present application Figure 1 ;

[0029] Figure 2 A cross-sectional view of an air fryer according to an embodiment of the present application Figure 2 ;

[0030] Figure 3 This is a schematic structural diagram of a first frame according to an embodiment of the present application.

[0031] List of reference numerals:

[0032] 1 machine body, 11 air guide cover, 111 cover top, 112 cover wall;

[0033] 2 pot body;

[0034] 3 grill, 31 first frame, 311 first flow gathering port, 32 first flange portion, 33 flow guiding ribs, 331 flow guiding hole, 34 second frame, 341 second flow gathering port, 35 second flange portion;

[0035] 4 Heating chamber;

[0036] 5. Hot air component;

[0037] 6 first guide gap;

[0038] 7 second guide gap;

[0039] 8 The third guide gap. DETAILED DESCRIPTION

[0040] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0041] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below. It should be noted that the embodiments of the present application and the features in each embodiment may be combined with each other without conflict.

[0042] In addition, in the description of the present application, it should be understood that the orientations or positional relationships indicated by the terms "top", "bottom", "inside", "outside", "axial", "radial", "circumferential", etc. are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0043] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0044] In the present application, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0045] like Figure 1 As shown, an air fryer comprises a body 1 and a fryer assembly, wherein the fryer assembly comprises a pot body 2 and a plurality of hollow grills 3 arranged in layers up and down inside the pot body 2, the body 1 and the pot body 2 cooperate to form a heating chamber 4, the upper portion of the heating chamber 4 is provided with a hot air assembly 5 for conveying hot air into the heating chamber 4, a first guide gap 6 is provided between the outer periphery of the grill 3 and the side wall of the heating chamber 4, a second guide gap 7 is provided between two adjacent grills 3, the grill 3 located at the upper layer comprises a first frame 31 and a first flange portion 32 provided on the outer periphery of the first frame 31, the outer wall surface of the first flange portion 32 constitutes a first guide wall surface for guiding hot air from the first guide gap 6 to the second guide gap 7, the central area of ​​the first frame 31 bulges upward to form a first focusing ring having a first focusing port 311, the first focusing port 311 connects the second guide gap 7 and the upper space of the heating chamber 4.

[0046] Figure 1 A specific example is given in which two grills 3 are provided in the heating chamber 4, but the present application is not limited thereto, and more layers of grills 3 may also be provided.

[0047] In the air fryer of the present application, a part of the heat provided by the hot air component 5 is directly used to heat the food on the uppermost grill 3, and a part of the heat moves downward through the first guide gap 6. Since the first frame 31 is provided with a first flange portion 32 on the periphery, the hot air moving in the first guide gap 6 will come into contact with the outer wall surface of the first flange portion 32 and produce a Coanda effect under the guidance of the first guide wall surface, thereby moving toward the second guide gap 7 to heat the food exposed to the second guide gap 7. At the same time, since the central area of ​​the first frame 31 is provided with a first focusing ring that bulges upward, according to the Coanda effect, the hot air moving in the second guide gap 7 will accumulate toward the first focusing port 311 under the guidance of the first focusing ring and move to the upper space of the heating chamber 4 through the first focusing port 311, and part of the refluxed hot air moves downward through the first guide gap 6 again, and part of the refluxed hot air is discharged from the body, so that the hot air forms a reciprocating cycle, which not only improves the thermal efficiency but also realizes the three-dimensional heating of the food on the grill 3. During the reciprocating circulation of the hot air, the outer surface of the food on the first rack 31 will be fully contacted, thereby achieving multi-directional and uniform heating of the food on the first rack 31, and at the same time, the upper surface of the food on the rack below the first rack 31 will be cooked and heated evenly, thereby simultaneously improving the cooking effect of the food on the lower grill 3.

[0048] The present application does not limit the folding direction of the first flange portion 32, which can be bent upward or downward from the first frame 31. The present application does not limit the connection method between the first flange portion 32 and the first frame 31, which can be detachably connected to the first frame 31 by plugging, threading, etc., or can be non-detachably connected by welding, etc., and the first flange portion 32 can also be set to be integrally formed with the first frame 31.

[0049] It should be noted that the present application does not limit the specific structural form of the air fryer. In one embodiment, the fryer assembly can be pushed and pulled along the body 1 to achieve the placement of the fryer assembly. In another embodiment, the body 1 is provided with a reversible head, and the fryer assembly is located under the head to achieve air frying. The fryer assembly can be fixed to the body 1, and can also be placed and taken from the body 1 in the up and down direction.

[0050] As a preferred implementation of the present application, Figure 1 , Figure 2 As shown, the outer diameters of the plurality of grills 3 gradually increase from top to bottom, so that the transverse dimension of the first flow guide gap 6 gradually decreases from top to bottom. Figure 2 Where L5 is the outer diameter of the first frame 31, L6 is the outer diameter of the second frame 31, L5<L6, Figure 1Where L1 is the distance between the first frame 31 and the outer surface of the inner wall of the heating chamber 4, Figure 1 L2 is the distance between the grill 3 located below the first frame 31 and the outer surface of the inner wall of the heating chamber 4, L1>L2, and the lateral dimension of the first guide gap 6 is set to gradually decrease from top to bottom, causing the pressure in the first guide gap 6 to gradually increase from top to bottom. Combined with the guiding effect of the first guide wall, the hot air can move toward the second guide gap 7 more easily, so that the hot air can achieve better circulation, providing guarantee for the uniform heating of the food. Moreover, the change in pressure in the first guide gap 6 makes the flow rate of the hot air increase as the pressure changes during the downward flow of the hot air, thereby improving the heat exchange efficiency between the hot air and the food placed on the grill 3 below, and then improving the hot air circulation efficiency. The present application does not limit the way in which the lateral dimension of the first guide gap 6 changes, and it can be as follows: Figure 1 As shown, the inner wall of the pot body 2 is kept vertical, and the grill 3 is arranged so that the lateral dimension gradually increases from top to bottom, so as to realize the lateral dimension of the first guide gap 6 gradually decreases from top to bottom. The present embodiment does not limit the change of the lateral dimension of the grill 3. The size difference of each grill 3 arranged in sequence from top to bottom can be equal, or the size difference of each grill 3 arranged in sequence from top to bottom can gradually increase or decrease. It can also be arranged to use grills 3 with the same lateral dimension, and the inner wall of the pot body 2 is arranged to be inclined toward the center from top to bottom, so as to realize the lateral dimension of the first guide gap 6 gradually decreases from top to bottom.

[0051] As a preferred embodiment of this implementation, Figure 1 As shown, the height dimension of the second flow-guiding gap 7 is greater than the lateral dimension of the first flow-guiding gap 6 adjacent to and located below it. Figure 1 As shown in the figure, L3>L4, the arrangement is such that the pressure in the second guide gap 7 is lower than the pressure in the first guide gap 6 below it, so that the hot air in the first guide gap 6 adjacent to and above the second guide gap 7 can enter the second guide gap 7 more easily, that is, it helps the hot air to move toward the second guide gap 7, thereby forming a better heating effect on the food in the second guide gap 7.

[0052] As a preferred implementation of the present application, Figure 3As shown, the bottom of the first frame 31 is provided with a guide structure, and the guide structure protrudes toward the second guide gap 7 to guide the hot air flowing through the second guide gap 7. Since the hot air in the second guide gap 7 will return to the upper layer through the first focusing port 311 in the middle of the first frame 31, the hot air will gather at the first focusing port 311, which may form a large amount of heat energy accumulation, thereby causing a high temperature difference between the first focusing port 311 and other places. The temperature difference is easy to cause the heat to form a reflux vortex, so that the nearby food is overheated and burnt. By setting the guide structure, the reflux vortex can be dispersed and disturbed, reducing the possibility of hot air accumulation at the first focusing port 311, and providing a guarantee for the uniform heating of the food near the first focusing port 311. In addition, the setting of the guide structure can also extend the residence time of the hot air in the second guide gap 7, improve the baking effect of the food on the grill 3 below the second guide gap 7, and make the food on the grill 3 more evenly heated and colored.

[0053] This embodiment does not limit the structural form of the guide structure, and it can adopt any one of the following embodiments:

[0054] Embodiment 1: The guide structure includes a plurality of guide columns extending in the vertical direction, and the plurality of guide columns are arranged at intervals along the length direction of the first guide gap 6 and perpendicular to the length direction of the first guide gap 6, so as to form a tic-tac-toe-shaped flow passage between the guide columns. The hot air is divided into multiple strands after contacting the plurality of guide columns, which reduces the possibility of a large amount of hot air converging at the bottom of the first frame 31 and generating a reflux vortex, and helps to evenly transmit the hot air to the first frame 31.

[0055] Embodiment 2: Figure 3As shown, the guide structure is a plurality of guide ribs 33 arranged at intervals around the first flow-gathering port 311. The plurality of guide ribs 33 divide the second flow-gathering gap 7 into a plurality of air-gathering areas. The guide ribs 33 extend from the first flow-gathering port 311 to the first flange portion 32. By providing a plurality of guide ribs 33 and dividing the second flow-gathering gap 7 into a plurality of air-gathering areas, when the hot air moves from the second flow-gathering gap 7 to the first flow-gathering port 311, it will be divided into a plurality of strands under the action of the guide ribs 33 and enter a plurality of air-gathering areas respectively. Small strands of hot air can move upward through the first flow-gathering port 311 more smoothly in the air-gathering area, shortening the residence time of the hot air at the first flow-gathering port 311. In addition, the guide ribs 33 can break up and divide the hot air, which can reduce the possibility of the backflow vortex phenomenon after a large amount of hot air converges at the first flow-gathering port 311, thereby providing a stable guarantee for the uniform heating of the food. Compared with the first embodiment, the guide structure in this embodiment not only has the function of dissipating the hot air to reduce the possibility of hot air convergence, but also takes into account the function of guiding the hot air to move toward the first frame, so that the movement of the hot air is smoother.

[0056] In a preferred example, Figure 3 As shown, the guide ribs 33 extend in an arc shape as a whole to follow the flow direction of the hot air, making the flow of the hot air smoother.

[0057] As a preferred example under the second embodiment, Figure 3 As shown, a guide hole 331 connecting two adjacent air guide areas is provided on one side of the guide rib 33 close to the first flange portion 32. By providing the guide holes 331, when the hot air is unevenly divided by the guide rib 33 and the volumes entering each air guide area are different, the pressure in the air guide area with a larger volume of hot air is higher, and the hot air will be transmitted to the adjacent air guide area with a smaller pressure through the guide holes 331, thereby balancing the higher pressure, so that the hot air distribution in each air guide area is roughly uniform, reducing the possibility of heat accumulation due to more hot air gathering in a single air guide area. This example does not limit the number and shape of the guide holes 331, which can be one, or can be set to multiple according to actual needs. Each guide rib 33 shown in Figure 3 is provided with two guide holes 331, and the guide holes 331 can be circular, square, polygonal, etc.

[0058] As a preferred embodiment of the present application, the inner wall of the heating chamber 4 is convexly provided with a guide bulge, and the projection of the guide bulge and the second guide gap 7 on the vertical plane at least partially overlap. When the hot air in the first guide gap 6 moves to the corresponding second guide gap 7, it will come into contact with the guide bulge and change the direction of travel under the auxiliary action of the guide bulge, and the direction of travel will be deflected toward the second guide gap 7, so that more hot air can move toward the second guide gap 7, increase the hot air delivery from the first guide gap 6 to the second guide gap 7, so that the food on the grill 3 can be better baked. In one embodiment, the guide bulge is continuously arranged along the circumference of the heating chamber 4 to form a ring. In another embodiment, at the same height position, a plurality of guide bulges are arranged at intervals along the circumference of the heating chamber 4.

[0059] In another embodiment, a guide plate extending toward the second guide gap 7 may be provided on the inner wall of the heating chamber 4, the projection of the guide plate and the second guide gap 7 on the vertical plane at least partially overlap, and the guide plate may extend horizontally or obliquely downward.

[0060] As a preferred implementation of the present application, Figure 1 As shown, the machine body 1 is provided with an air guide cover 11, and the hot air assembly 5 is located in the air guide cover 11. The air guide cover 11 includes a cover top 111 and a cover wall 112 connected to the outer periphery of the cover top 111 and extending downward. The horizontal plane where the extension line of the cover wall 112 and the side wall of the pot body 2 are located is higher than the upper surface of the uppermost grill 3. By providing the air guide cover 11, the hot air generated by the hot air assembly 5 can be gathered to prevent the hot air from escaping to other directions at the beginning of the hot air assembly 5. The horizontal plane where the extension line of the cover wall 112 and the side wall of the pot body 2 are located is set to be higher than the upper surface of the uppermost grill 3, so that the hot air can be guided by the cover wall 112 to move toward the first guide gap 6, thereby realizing the downward introduction of the hot air and reducing heat loss.

[0061] As a preferred embodiment of this implementation, Figure 1 As shown, the connection position of the cover top 111 and the cover wall 112 is in an arc transition. When the hot air moves under the guidance of the air guide cover 11 and passes through the connection between the cover top 111 and the cover wall 112, a smooth transition from the cover top 111 to the cover wall 112 is achieved under the action of the arc-shaped guide surface, reducing the kinetic energy loss of the hot air at the connection point, so that it can move more smoothly toward the first guide gap 6.

[0062] As a preferred implementation of the present application, Figure 1As shown, there is a third guide gap 8 between the grill 3 located at the bottom layer and the bottom wall of the heating chamber 4, and the grill 3 located at the bottom layer includes a second frame 34 and a second flange portion 35 arranged on the outer periphery of the second frame 34, the outer wall surface of the second flange portion 35 constitutes a second guide wall surface for guiding hot air from the first guide gap 6 to the third guide gap 8, the central area of ​​the second frame 34 bulges upward to form a second focusing ring with a second focusing port 341, and the second focusing port 341 connects the third guide gap 8 and the second guide gap 7. When the hot air moves to the bottom of the pot body 2, it will move toward the third guide gap 8. During the movement, the bottom of the food on the second frame 34 is evenly baked, and it moves upward through the second focusing port 341 until it rises to the top of the pot body 2. After that, driven by the hot air ejected from the hot air component 5 and under the influence of the wind pressure difference, part of the hot air moves to the first guide gap 6 again, thereby forming a circulating movement path inside the entire pot body 2. The circulation of the hot air reduces the possibility of heat accumulation caused by convection impact between the hot air, realizes three-dimensional cyclic heating of the food, and minimizes the possibility of uneven heating of the food.

[0063] Specifically, part of the hot air generated by the hot air assembly 5 is directly blown toward the first frame 31 and bakes the food on the first frame 31, and part of the hot air moves toward the first guide gap 6. The hot air in the first guide gap 6 continues to move until it reaches the second guide gap 7. At this time, part of the hot air moves toward the second guide gap 7, and moves to the top of the first frame 31 through the first focusing port 311, and then moves in the direction of the first guide gap 6 to form a hot air cycle, and another part of the hot air continues to move along the first guide gap 6 until it reaches the bottom of the heating chamber 4, and moves upward through the third guide gap 8 and the second focusing port 341 until it merges with the hot air in the second guide gap 7, and then continues to pass through the first focusing port 311 to reach the top of the heating chamber 4, forming a hot air cycle.

[0064] Anything not described in this application can be achieved by adopting or drawing on existing technologies.

[0065] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0066] The above is only an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. An air fryer, comprising a machine body and a fryer assembly, wherein the fryer assembly comprises a pot body and a plurality of hollow grills arranged in layers up and down inside the pot body, wherein the machine body and the pot body cooperate to form a heating cavity, wherein a hot air assembly for conveying hot air into the heating cavity is provided at the upper part of the heating cavity, wherein: There is a first guide gap between the outer periphery of the grill and the side wall of the heating chamber, and there is a second guide gap between two adjacent grills. The grill located on the upper layer includes a first frame body and a first flange portion arranged on the outer periphery of the first frame. The outer wall surface of the first flange portion constitutes a first guide wall surface for guiding hot air from the first guide gap to the second guide gap. The central area of ​​the first frame body bulges upward to form a first focusing ring with a first focusing port, and the first focusing port connects the second guide gap and the upper space of the heating chamber.

2. An air fryer according to claim 1, characterized in that: The outer diameters of the plurality of grills gradually increase from top to bottom, so that the transverse dimension of the first flow guide gap gradually decreases from top to bottom.

3. An air fryer according to claim 2, characterized in that: The height dimension of the second flow guiding gap is greater than the lateral dimension of the first flow guiding gap adjacent to and located below the second flow guiding gap.

4. The air fryer according to claim 1, characterized in that: A guide structure is provided at the bottom of the first frame, and the guide structure protrudes toward the second guide gap to guide the hot air flowing through the second guide gap.

5. An air fryer according to claim 4, characterized in that: The guide structure is a plurality of guide ribs arranged at intervals around the first flow gathering port, the plurality of guide ribs divide the second flow gathering gap into a plurality of wind guiding areas, and the guide ribs extend from the first flow gathering port to the first flange portion.

6. An air fryer according to claim 5, characterized in that: A side of the guide rib close to the first flange portion is provided with a guide hole connecting two adjacent air guide areas.

7. The air fryer according to claim 1, characterized in that: The inner wall of the heating chamber is convexly provided with a flow-guiding convex hull, and the projections of the flow-guiding convex hull and the second flow-guiding gap on the vertical plane at least partially overlap.

8. The air fryer according to claim 1, characterized in that: The machine body is provided with an air guide hood, the hot air assembly is located in the air guide hood, the air guide hood includes a hood top and a hood wall connected to the outer periphery of the hood top and extending downward, and the horizontal plane where the intersection of the extension line of the hood wall and the side wall of the pot body is located is higher than the upper surface of the uppermost grill.

9. An air fryer according to claim 8, characterized in that: The connection position between the cover top and the cover wall is in an arc-shaped transition.

10. The air fryer according to claim 1, characterized in that: There is a third flow guide gap between the grill located at the bottom layer and the bottom wall of the heating chamber, and the grill located at the bottom layer includes a second frame and a second flange portion arranged at the outer periphery of the second frame, the outer wall surface of the second flange portion constitutes a second flow guide wall surface for guiding hot air from the first flow guide gap to the third flow guide gap, the central area of ​​the second frame bulges upward to form a second flow focusing ring with a second flow focusing port, and the second flow focusing port connects the third flow guide gap and the second flow guide gap.

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