An air fryer

Abstract

The application relates to an air fryer, which comprises a base provided with a cooking pot and a cover body covering the top of the base, and a hot air cavity is arranged on the cover body, wherein a lateral channel is arranged between the cooking pot and the hot air cavity, hot air generated in the hot air cavity is transported to the bottom of the cooking pot through the lateral channel and enters the cooking pot, the cooking pot rotates around a central axis, a return air port is arranged at the bottom of the hot air cavity and faces the cooking pot, the geometric center of the hot air cavity is projected to fall within the 1 / 3 area of the cooking pot radius which is the connecting extension line of the projection point of the geometric center of the hot air cavity on the cooking pot and the central axis point of the cooking pot, and local concentrated penetration type baking combined with the rotation of the cooking pot ensures cooking consistency and improves product experience.

Description

Technical Field

[0001] This invention relates to the field of food processing, and more specifically to an air fryer. Background Technology

[0002] Existing air fryers include a base with a cooking chamber and a cover that fits over the base. The cover has a hot air chamber containing a hot air assembly, which includes a fan and a heating element. The cooking chamber contains a pot with an open top. Hot air generated by the hot air assembly is introduced into the cooking chamber to cook the food inside. During use, the opening of the hot air chamber faces downwards into the cooking chamber. This causes the air inside the cooking chamber to flow upwards, but because the airflow path is far from the heating element, it cannot be effectively heated. This results in the heat generated by the heating element not being effectively transferred to the airflow, leading to reduced cooking efficiency and a poor user experience. Another existing air fryer uses a double-layer pot structure. By guiding hot air convection to the bottom of the pot and blowing hot air towards the back of the food, it can significantly improve the uniformity of food cooking. However, the overall structure is relatively complex, and sometimes the cooking effect is inconsistent between the edges and the center. In particular, the airflow cannot be evenly distributed after being guided to the bottom of the pot, so the hot air cannot evenly heat and penetrate the food.

[0003] Chinese patent CN211380925U discloses a product design that uses a top-mounted heating element to generate radiation and heat the surface of the food. A side-mounted circulating heating device then extracts hot air from the surface of the food for secondary heating before directing it to the back of the food for heating. The pot is rotated to ensure uniform heating on the back. While this design addresses the issue of heating uniformity to some extent, the food inside the pot has a certain thickness, meaning only the surface and back of the food are heated, not the interior. Furthermore, it requires a top heating element, as well as a side fan and heating device, resulting in a complex structure. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides an air fryer, a household appliance that enables more even and consistent cooking of food. It enhances efficiency by locally intensifying the baking of food within the cooking pot, and the pot body rotates the food to achieve uniform heating, thereby improving the user experience.

[0005] This invention is achieved through the following means: an air fryer, comprising a base with an internal cooking pot and a cover covering the top of the base, wherein a hot air assembly is provided on the cover, wherein a side channel is provided between the cooking pot and the hot air chamber, and the hot air generated in the hot air chamber is delivered to the bottom of the cooking pot and enters the cooking pot through the side channel, the cooking pot rotates around a central axis, and the bottom of the hot air chamber is provided with a return air vent facing the cooking pot, wherein the radius of the cooking pot is defined by the extension line connecting the projection point of the geometric center of the hot air chamber on the cooking pot and the central axis point of the cooking pot, and the projection of the geometric center of the hot air chamber falls within the middle 1 / 3 area of ​​the radius of the cooking pot.

[0006] By projecting the geometric center of the hot air chamber onto the middle third of the cooking pot's radius, and by incorporating a return air vent on the hot air chamber, the hot air is guided to form a columnar flow within the cooking pot during circulation. This means the circulating hot air is primarily concentrated in the area below the hot air chamber. This concentrated heat improves baking efficiency and reduces airflow loss, allowing the hot air to penetrate the food and enhancing the baking experience. Finally, the rotation of the cooking pot ensures overall consistency. This comprehensive approach considers both baking consistency and uniformity while simplifying the product's structure.

[0007] Preferably, the cover includes a cover plate and a housing assembly fixed to the cover plate, the hot air cavity is disposed at the bottom of the housing assembly, the cover plate is a transparent cover plate, and the projection of the hot air cavity in the direction of the cover plate is less than 60% of the projected area of ​​the cover plate.

[0008] The cover plate basically overlaps with the projection of the cooking pot body so that it can be placed on the cooking pot body. If the area of ​​the hot air cavity is too large, it will easily cause the heat to disperse, which is not conducive to localized concentrated heating. At the same time, the cover plate is a transparent cover plate, which allows users to observe the food in the cooking pot through the transparent cover plate. If the area of ​​the hot air cavity is too large, it will also affect the user's observation angle and prevent the overall observation of the food in the cooking pot.

[0009] Preferably, the geometric center of the hot air cavity coincides with the center of the rotation radius of the cooking pot body at the projection point of the hot air cavity onto the cooking pot body.

[0010] The center of the hot air cavity coincides with the center projection of the rotation radius of the cooking pot, indicating that the hot air cavity is located directly above the center of the rotation radius. Regardless of the size of the hot air cavity and the pot, the hot air cavity can form a columnar airflow with the center of the rotation radius of the cooking pot as the center, thereby ensuring the uniform heating of the food.

[0011] Preferably, the projection of the hot air cavity onto the cooking pot body does not pass through the central axis of the cooking pot body.

[0012] The projection of the hot air cavity does not pass through the central axis of the cooking pot body, indicating that the hot air cavity is always on one side of the radius of rotation. This avoids the problem of localized overheating caused by a single columnar airflow. Furthermore, this design allows other areas of the cover to serve as observation areas, facilitating user observation and expanding the viewing angle.

[0013] Preferably, the air fryer further includes a cooking chamber, the cooking pot body is detachably inserted into the cooking chamber and surrounds the cooking chamber to form a side channel, the side channel spans between the bottom of the cooking chamber and the hot air chamber, the hot air generated in the hot air chamber is delivered to the bottom of the cooking chamber through the side channel and enters the cooking pot body, so as to make the food in the cooking pot body evenly cooked.

[0014] The cooking pot body is inserted into the cooking cavity and encloses it to form a side channel. This design facilitates cleaning by allowing the side channel to be exposed through pot body disassembly. Furthermore, by reducing the cross-sectional area of ​​the side channel, more space is reserved in the pot body, increasing the amount of food that can be cooked at once. Hot air is also delivered directly to the bottom of the cooking cavity, heating the food from the bottom and ensuring even cooking, thus improving the user experience. Simultaneously, this airflow design concentrates hot air circulation on one side, resulting in a very short airflow path, reducing heat loss, and increasing the corresponding airflow speed for faster heating.

[0015] Preferably, the inner wall of the cooking cavity is recessed radially outward to form a vertical air guide groove. The pot body is inserted into the cooking cavity and the opening of the air guide groove is sealed so that the air guide groove and the outer wall of the pot body enclose the side channel. The air guide groove is vertically arranged along the inner wall of the cooking cavity so that hot air is delivered to the bottom of the cooking cavity.

[0016] The air guide duct is located on the inner wall of the cooking cavity. The pot body forms a side channel by sealing the side openings of the air guide duct. This ensures that the air guide duct can be exposed after the pot body is removed for easy cleaning, and also ensures that hot air can be delivered smoothly. The vertical arrangement of the air guide duct effectively reduces wind resistance, ensures hot air flow, facilitates processing, and ensures that hot air is delivered precisely.

[0017] Preferably, the ratio of the width of the air guide groove to the perimeter of the inner wall of the cooking cavity is A, where 0.05 ≤ A ≤ 0.5; or, the depth of the air guide groove is B, where 5 mm ≤ B ≤ 30 mm.

[0018] The air guide duct is located on the side of the pot body, which can not only meet the requirements of hot air delivery and ensure cooking efficiency, but also effectively save space in the cooking cavity, thereby increasing the volume of the pot body and leaving the base volume unused.

[0019] Preferably, the air fryer also includes a bottom channel that is interconnected with the side channel. A guide component is provided along the circumference of the bottom channel. The guide component drives hot air to converge towards the center along the bottom channel and enter the cooking pot body upward, so that the hot air has a balanced radial flow rate in each circumferential area of ​​the bottom channel.

[0020] The bottom channel receives hot air from the side channel and evenly diffuses it to the bottom of the cooking cavity, so that the bottom of the food can be cooked evenly, improving the cooking experience.

[0021] Preferably, the guiding component includes an upper convex ring disposed on the top wall of the bottom channel, wherein the hot air turns downward after contacting the upper convex ring, and is reflected upward after contacting the bottom wall of the bottom channel and then input into the cooking pot; and / or, the guiding component includes a lower convex ring disposed on the bottom wall of the bottom channel, wherein the hot air turns upward after contacting the lower convex ring and is input into the cooking pot.

[0022] The upper convex ring guides the horizontally flowing hot air to flow downwards, and after contacting the bottom wall of the bottom channel, it reflects upwards, ensuring that the hot air in the bottom channel can flow into the pot through the ventilation holes, effectively improving airflow efficiency and thus cooking efficiency. Similarly, the lower convex ring guides the horizontally flowing hot air to flow upwards, allowing the hot air in the bottom channel to flow into the pot through the ventilation holes, effectively improving airflow efficiency and thus cooking efficiency.

[0023] Preferably, the distance between the bottom wall of the cooking pot body and the bottom wall of the cooking cavity is d2, where 0.5B≤d2≤2B; the protrusion height of the upper convex ring and the lower convex ring is less than or equal to 0.5d2.

[0024] The distance between the bottom wall of the cooking pot and the bottom wall of the cooking cavity is essentially the height of the bottom channel. If the bottom channel is too low or too high, it will cause wind loss. If the bottom channel is too low, hot air cannot pass through, which will create a certain wind pressure. Although it increases the wind speed to a certain extent, a large amount of hot air will overflow and will not act on the food. If the channel is too high, the air will be concentrated at the bottom of the pot and cannot effectively concentrate on acting on the food.

[0025] The beneficial effects of this invention are as follows: By projecting the geometric center of the hot air cavity onto the middle third of the radius of the cooking pot body, and by setting a return air vent on the hot air cavity, the hot air is guided to form a columnar heat flow within the cooking pot body during circulation. This means the circulating hot air is mainly concentrated in the area below the hot air cavity. Firstly, this concentrated heat improves baking efficiency; secondly, it reduces wind speed loss and facilitates hot air penetration into the food, thus enhancing the baking experience. Finally, the rotation of the cooking pot body ensures overall consistency. This comprehensive approach considers both baking consistency and uniformity while simplifying the product structure. Attached Figure Description

[0026] Figure 1 This is a cross-sectional view of an air fryer according to an embodiment of the present invention.

[0027] Figure 2 for Figure 1 Schematic diagram of hot air flow direction in a medium-sized air fryer;

[0028] Figure 3 for Figure 1 A schematic diagram of the matching structure between the cooking pot body and the cooking cavity of a medium-sized air fryer;

[0029] Figure 4 for Figure 1 A cross-sectional view of the cooking pot and cooking cavity of a medium-sized air fryer. Detailed Implementation

[0030] The essential features of the present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0031] This embodiment provides an air fryer.

[0032] like Figure 1-4 An air fryer is shown, comprising a base 1 with an internal cooking chamber 11 and a cover 2 covering the top of the base 1. The cover 2 has a hot air chamber 23, and a hot air assembly is provided inside the hot air chamber 23. The hot air assembly includes a fan 21 and a heating element 22. The cooking chamber has a cooking pot body 3 with an open top. Hot air generated by the hot air assembly is input into the cooking chamber to cook the food inside the cooking pot body 3. The cooking pot body 3 rotates around a central axis. The radius of the cooking pot body is the extension line connecting the projection point of the geometric center of the hot air chamber onto the central axis of the cooking pot body. The projection of the geometric center of the hot air chamber falls within the middle 1 / 3 area of ​​the radius of the cooking pot body.

[0033] A side channel 4 is provided between the cooking pot body 3 and the hot air chamber 23. The hot air generated in the hot air chamber 23 is delivered to the bottom of the cooking pot body 3 through the side channel and enters the cooking pot body 3. The bottom of the hot air chamber 23 is provided with a return air vent 201 facing the cooking pot body 3. The hot air that has passed through the food in the cooking pot body 3 is circulated back to the hot air chamber 23 through the return air vent 201.

[0034] By projecting the geometric center of the hot air chamber onto the middle third of the cooking pot's radius, and by incorporating a return air vent on the hot air chamber, the hot air is guided to form a columnar flow within the cooking pot during circulation. This means the circulating hot air is primarily concentrated in the area below the hot air chamber. This concentrated heat improves baking efficiency and reduces airflow loss, allowing the hot air to penetrate the food and enhancing the baking experience. Finally, the rotation of the cooking pot ensures overall consistency. This comprehensive approach considers both baking consistency and uniformity while simplifying the product's structure.

[0035] By limiting the projection range of the hot air cavity onto the pot body, the hot air cavity concentrates its effect on a specific area of ​​the cooking pot, which is beneficial for the food's heating. Because the cooking pot rotates, it means that only a portion of the food within the pot can be heated simultaneously, greatly evenly distributing the heat and preventing uneven heating. Since the hot air cavity is its geometric center, it means that at least the two ends of the center point are equidistant. This limits the main position of the hot air cavity to one side of the pot's radius, preventing overall heating of the food and reducing heating efficiency. If the geometric center of the hot air cavity is located near the edge of the cooking pot, it will be too small and unable to adequately cover the area requiring heating, resulting in some areas not receiving sufficient heat. Conversely, if the geometric center of the hot air cavity is close to the center of the cooking pot, it means the hot air cavity is in the middle position, which weakens the effect of the pot's rotation and reduces the overall cooking effect.

[0036] In use, first, place the ingredients into the cooking pot body 3. Then, open the lid 2 to expose the cooking cavity, place the pot body 3 into the cooking cavity, and close the lid 2 to isolate the cooking cavity from the outside space. Finally, hot air is generated by the hot air assembly and introduced into the bottom of the cooking pot body through a side channel, eventually entering the cooking pot body and acting on the ingredients inside. Due to the return air vent, the hot air is guided and concentrated at the bottom of the hot air chamber, ensuring effective penetration of the ingredients and forming a columnar airflow for concentrated baking and improved baking efficiency. In other words, the hot air from the hot air chamber is concentrated and introduced into the bottom of the cooking pot body through a side channel, ensuring that the hot air entering the bottom of the cooking pot body maintains a high speed and high pressure, allowing for better penetration of the ingredients. In addition, the rotation of the cooking pot body can solve the problem of uneven heating after the side channel enters the cooking pot body. Furthermore, since the return air vent of the hot air cavity guides the path of the hot air, more hot air can penetrate the food directly in front of the hot air cavity. This not only improves heating efficiency but also further improves the problem of uneven heating caused by the thickness of the food.

[0037] In this embodiment, the rear of the cover 2 is connected to the rear of the base via a connecting shaft, allowing the cover 2 to swing between an open and closed state around the connecting shaft. During swinging, due to the constraint of the connecting shaft, the cover 2 swings along a preset path, ensuring that the cover 2 completely covers the top surface of the base and forms the cooking cavity. Alternatively, the cover can be directly detached from the base.

[0038] Existing air fryers have a downward-facing opening at the bottom of the hot air chamber. Hot air enters the cooking chamber from the side or center, requiring the hot air to simultaneously heat all the food inside the cooking pot. This results in uneven heat distribution and reduced moisture loss from the food, hindering overall cooking and negatively impacting the user experience. While the structure in patent CN211380925U effectively heats only the top and bottom surfaces of the food, it doesn't penetrate the food as well and has a complex structure.

[0039] To this end, the cooking pot body is rotated around its central axis. A return air vent is located at the bottom of the hot air chamber facing the cooking pot body. The radius of the cooking pot body is defined by the extension of the line connecting the projection point of the geometric center of the hot air chamber onto the central axis of the cooking pot body. The projection of the geometric center of the hot air chamber falls within the middle third of the radius of the cooking pot body. This allows the hot air from the hot air chamber to penetrate and act on the food in a concentrated manner, improving thermal efficiency and enhancing the overall experience. Furthermore, for food processing, intermittent hot air action helps improve the flavor of the food and prevents excessive moisture loss caused by continuous hot air. By using locally concentrated hot air treatment, the temperature requirements for food processing are met while minimizing moisture loss, greatly ensuring the final texture of the food.

[0040] In this embodiment, the cover includes a cover plate 26 and a housing assembly fixed to the cover plate 26. The hot air cavity 23 is disposed at the bottom of the housing assembly. The cover plate is a transparent cover plate. The projection of the hot air cavity in the direction of the cover plate is less than 60% of the projected area of ​​the cover plate.

[0041] The cover plate basically overlaps with the projection of the cooking pot body so that it can be placed on the cooking pot body. If the area of ​​the hot air cavity is too large, it will easily cause the heat to disperse, which is not conducive to localized concentrated heating. At the same time, the cover plate is a transparent cover plate, which allows users to observe the food in the cooking pot through the transparent cover plate. If the area of ​​the hot air cavity is too large, it will also affect the user's observation angle and prevent the overall observation of the food in the cooking pot.

[0042] In this embodiment, the geometric center of the hot air cavity 23 is projected onto the cooking pot body 3 at a point that coincides with the center of the rotation radius of the cooking pot body 3.

[0043] The center of the hot air cavity coincides with the center projection of the rotation radius of the cooking pot, indicating that the hot air cavity is located directly above the center of the rotation radius. Regardless of the size of the hot air cavity and the pot, the hot air cavity can form a columnar airflow with the center of the rotation radius of the cooking pot as the center, thereby ensuring the uniform heating of the food.

[0044] In this embodiment, the projection of the hot air cavity 23 onto the cooking pot body 3 does not pass through the central axis of the cooking pot body. Firstly, this further defines the effective range of the hot air cavity, resulting in better localized and uniform heating, which improves heating efficiency and enhances the heating effect. This also improves the user experience, as the hot air cavity is always on one side of the rotation radius, thus avoiding localized overheating caused by a columnar airflow. Simultaneously, the cover can be made of glass or other transparent material. Since the hot air cavity does not pass through the geometric center of the cover, the user can effectively improve the viewing angle when observing the cooking process through the cover, allowing for better observation of the food inside the pot and increasing the interactivity and enjoyment of the product.

[0045] For the side channel, the cooking pot body 3 is detachably inserted into the cooking cavity 11 and surrounds the cooking cavity 11 to form a side channel 4. The side channel 4 spans between the bottom of the cooking cavity 11 and the hot air cavity 23. The hot air generated in the hot air cavity 23 is delivered to the bottom of the cooking cavity 11 through the side channel 4 and enters the cooking pot body 3 so that the food in the cooking pot is cooked evenly.

[0046] During installation, the cooking pot body 3 is inserted into the cooking cavity 11 from top to bottom, and a side channel 4 is formed between the inner wall of the cooking cavity 11 and the outer wall of the cooking pot body 3, covering a local area around the periphery of the cooking pot body 3. This effectively reduces the cross-sectional area of ​​the side channel 4, thereby effectively reducing the volume of the base 1 while ensuring that the volume of the cooking pot body 3 remains unchanged, which improves both the user experience and the aesthetics.

[0047] By setting a side channel 4 between the cooking pot body 3 and the cooking cavity 11, the side channel 4 is located in a local area around the periphery of the cooking cavity 11. This allows the side channel 4 to be exposed by disassembling the cooking pot body 3, making it easy to clean and ensuring cooking hygiene. It also reduces the volume of the base 1 by reducing the volume of the side channel 4, thus facilitating storage and transportation and improving the user experience.

[0048] The side channel 4 spans between the bottom of the cooking cavity 11 and the hot air cavity 23. Hot air generated in the hot air cavity 23 is delivered to the bottom of the cooking cavity 11 through the side channel 4 to ensure that the food is cooked evenly. Specifically, the upper end of the side channel 4 is connected to the hot air cavity 23, and the lower end is connected to the bottom of the cooking cavity 11. This allows the hot air generated in the hot air cavity 23 to be directly delivered to the bottom of the cooking cavity 11 by the side channel 4, heating the bottom of the food and ensuring that the bottom and top of the food are heated and cooked simultaneously, effectively improving the cooking experience.

[0049] The hot air chamber 23 is provided with a fan hood 20 facing the cooking chamber. The fan hood 20 protrudes into the cooking chamber and has a return air inlet 201 on its circumferential side. Air from the cooking chamber enters the hot air chamber 23 along the return air inlet 201, so that hot air circulates between the cooking chamber and the hot air chamber. The flow of hot air is concentrated in the area covered by the hot air chamber, forming a concentrated heating effect.

[0050] By protruding the fan cover 20, return air vents 201 can be set on the circumference of the fan cover 20. The return air vents 201 guide the hot air to circulate between the hot air chamber and the cooking chamber, preventing oil splatter from directly entering the hot air chamber. This reduces the probability of oil entering the hot air chamber and improves product quality. Because oil splattering is inevitable during the heating process of meat in an air fryer, the side-mounted return air vents can prevent oil splatter from directly entering. Even if the hot air carries oil, the change in airflow path reduces the amount of oil entering the hot air chamber. In addition, the air in the cooking chamber is guided by the return air vents to converge and flow through the heating element, which can shorten the distance between the airflow and the heating element to improve heat transfer efficiency. This, in turn, can shorten the cooking time by increasing the hot air temperature and improve the user experience.

[0051] In practice, the heating element 22 and the fan 21 are arranged adjacent to each other. The fan 21 draws air from the cooking cavity and forms an airflow that passes through the heating element 22. The airflow absorbs heat as it passes through the heating element 22 and forms hot air flowing back into the cooking cavity. After flowing into the air fryer, the hot air comes into contact with the food and transfers heat, so that the food is gradually cooked from the outside in. The hot air cools down due to contact with the food and diffuses into the cooking cavity, providing an air source for the hot air assembly to draw in and heat the food again. This cyclical air extraction and heating improves heat utilization efficiency.

[0052] The aforementioned air duct is designed to create a bottom-up hot air circulation effect on the food during cooking. Therefore, the air duct is located on the outside of the pot body, and only one specific form of air duct formation is described. Of course, the air duct can also be a separate air duct on the base shell, or an external air duct connected to the base. In addition, this embodiment uses a conventional upper-mounted hot air chamber as an example, but it is also applicable to lower-mounted or side-mounted hot air chambers.

[0053] Alternatively, the cover 2 may include a glass cover plate 26 and a housing assembly 25 fixed to the glass cover plate 26. The hot air chamber 23 is provided at the bottom of the housing assembly 25. A glass baffle 24 and a fan hood 20 are suspended below the opening of the hot air chamber 23. The fan hood 20 protrudes between the periphery of the glass baffle 24 and the glass cover plate 26. The fan hood 20 has a return air port 201 on its periphery.

[0054] Specifically, a glass baffle 24 is provided below the opening of the hot air cavity 23. The glass baffle 24 has transparent properties, which can prevent air from entering the hot air cavity 23 from the bottom up through the opening, guide the airflow of the return air vent 201 to converge and flow towards the heating tube 22, ensure that the heat radiation generated by the heating tube 22 can be smoothly transferred downwards, and ensure that the food can obtain heat by being irradiated by heat radiation, thereby improving cooking efficiency.

[0055] For the side-mounted channel, an improvement can be made by forming a vertically positioned air guide groove 111 by radially outwardly recessing the inner wall of the cooking cavity 11. The cooking pot body 3 is inserted into the cooking cavity 11 and the opening of the air guide groove 111 is sealed, so that the air guide groove 111 and the outer wall of the cooking pot body 3 enclose the side-mounted channel 4. A vertically positioned air guide groove 111 is formed on the inner wall of the cooking cavity 11 by outwardly recessing. The air guide hood includes an upper slot that communicates with the hot air chamber 23, a side slot facing the cooking pot body 3, and a lower slot that communicates with the bottom of the cooking cavity 11.

[0056] The air guide slot 111 is vertically arranged along the inner wall of the cooking cavity 11 to deliver hot air to the bottom of the cooking cavity 11. The vertical arrangement of the air guide slot 111 gives the air guide cover a flat sidewall and a regular outline, which not only facilitates its layout within the base 1 and effectively improves the space utilization efficiency within the base 1, but also effectively reduces wind resistance. By reducing the kinetic energy loss of hot air during transmission, the hot air flow rate is maintained, thereby ensuring cooking efficiency.

[0057] The cooking cavity 11, excluding the air guide 111, has an arc-shaped sidewall profile, and the cooking pot 3 has a circular cross-section. During installation, the pot 3 is inserted into the cooking cavity 11 from top to bottom, so that the outer sidewall of the cooking pot 3 matches and fits the inner sidewall of the cooking cavity 11. This ensures that the side opening of the air guide 111 is completely blocked by the outer sidewall of the cooking pot 3, preventing hot air from leaking out when flowing along the side channel 4. It also effectively utilizes the space inside the cooking cavity 11, increasing the number of ingredients that can be cooked at one time by increasing the size of the cooking pot 3.

[0058] The air guide groove 111 is formed on a local area of ​​the inner sidewall of the cooking cavity 11. Specifically, the ratio between the width of the air guide groove 111 and the perimeter of the inner sidewall of the cooking cavity 11 is A, where A=0.25. This allows the side channel 4 to have a larger width to meet the need for sufficient hot air flow, and also reduces the cross-sectional area of ​​the side channel 4 by limiting the width of the air guide hood, thereby limiting the volume of the base 1 by reducing the space occupied in the inner cavity of the base 1.

[0059] The depth of the air guide groove 111 is B, which is the dimension of the air guide hood along the radial direction of the cooking cavity 11. B=15mm. The air guide groove 111 is used to meet the hot air flow requirements by increasing its depth, and the volume of the base 1 is reduced by limiting its depth.

[0060] The air guide duct 111 is formed on the rear side wall of the cooking cavity 11. The hot air generated in the hot air cavity 23 is first transported to the side channel 4 through the connecting channel, then to the bottom channel 112 through the side channel 4, and finally to the bottom of the cooking pot body 3 through the ventilation hole 31 to effectively heat the bottom of the food. The side channel 4 is located at the rear of the cooking cavity 11. It can not only use the cooking pot body 3 and the cover 2 to hide the protruding air guide duct 111 of the cooking cavity 11, improving the overall aesthetics of the air fryer, but also reduce the swing path of the lower port of the connecting channel by shortening the distance between the side channel 4 and the rotating shaft. This ensures that the air outlet of the connecting channel can be tightly connected to the upper port of the side channel 4 after the cover 2 is closed, preventing hot air from leaking out at the junction of the connecting channel and the side channel 4.

[0061] It should be noted that the cooking pot body 3 is inserted into the cooking cavity 11 and the opening of the air guide groove 111 is sealed, so that the air guide groove 111 and the outer wall of the cooking pot body 3 enclose the side channel 4. In this embodiment, the sealing is not a complete seal. Since the hot air moves at a relatively high speed under the action of the fan, it is only necessary to define an air duct. The width of the air duct here is relatively large compared with the gap between the cooking pot body and the cooking cavity, so the hot air mainly moves along the side channel. In addition, a certain gap is set here to allow the hot air to actively overflow in the side channel, which can ensure the pressure balance between the cooking pot body and the cooking cavity, avoid excessive pressure at the side channel, and prevent the pot body from becoming unstable. At the same time, it can also preheat the entire cooking pot body. The gap between the cooking pot body and the cooking cavity is between 0.5mm and 10mm. If the gap is too small, it will affect the rotation of the cooking pot body. If the gap is too large, too much hot air will overflow, reducing the hot air velocity entering the cooking pot body.

[0062] A guiding component 5 is provided in the bottom channel 112. The guiding component drives the hot air to converge towards the center along the bottom channel and enter the pot body upward, so that the hot air has a balanced radial flow rate in each circumferential area of ​​the bottom channel.

[0063] Specifically, the guiding component 5 includes an upper convex ring 51 and a lower convex ring 52. The upper and lower convex rings 51 and 52 guide the hot air in the bottom channel to change direction, ensuring that the hot air quickly changes direction along a preset path and flows into the bottom of the cooking pot 3 through the ventilation hole 31. Specifically, the upper and lower convex rings 51 and 52 can be used together or separately, both serving the purpose of guiding the hot air to flow quickly along a preset path. Specifically, the top and bottom walls of the bottom channel 112 are raised in opposite directions to form the cooperating upper and lower convex rings 51 and 52. The upper and lower convex rings 51 and 52 are concentrically arranged, with the diameter of the upper convex ring 51 being larger than the diameter of the lower convex ring 52. The hot air in the bottom channel 112, flowing from the outside in, first contacts the upper convex ring 51 and flows downwards, then contacts the lower convex ring 52 and flows upwards, ensuring that the hot air can enter the bottom of the cooking pot 3 through the ventilation hole 31.

[0064] Of course, the guiding component includes an upper convex ring disposed on the top wall of the bottom channel. After contacting the upper convex ring, the hot air turns downwards and, after reflecting off the bottom wall of the bottom channel, is input upwards into the cooking pot. The upper convex ring can be formed by a downward bulge from the top wall of the bottom channel. The upper convex ring and the bottom channel are centrally located, ensuring that the upper convex ring is positioned identically in all circumferential areas of the bottom channel. This results in identical airflow guidance and drag coefficients, ensuring that the hot air in each circumferential area receives the same flow rate and velocity under the same conditions, and ensuring uniform heating of all areas at the bottom of the cooking pot.

[0065] Of course, the guiding component includes a lower convex ring disposed on the bottom wall of the bottom channel. Hot air contacts the lower convex ring, is redirected, and enters the pot body upward. The lower convex ring is formed by the upward bulge of the bottom wall of the bottom channel. The lower convex ring and the bottom channel are centrally located, so that the position of the lower convex ring is the same in all circumferential areas of the bottom channel. This results in the same guiding effect and drag coefficient on the airflow, ensuring that the hot air in each circumferential area obtains the same flow rate and velocity under the same conditions, and ensuring that all areas at the bottom of the cooking pot are heated evenly.

[0066] Specifically, the distance between the bottom wall of the cooking pot body and the bottom wall of the cooking cavity is d2, where 0.5B≤d2≤2B; the protrusion height of the upper and lower convex rings is less than or equal to 0.5d2. The distance between the bottom wall of the cooking pot body and the bottom wall of the cooking cavity is essentially the height of the bottom channel. If the bottom channel is too low or too high, it will cause air loss. If the bottom channel is too low, hot air cannot pass through, resulting in a certain amount of wind pressure. Although this increases the wind speed to some extent, a large amount of hot air will escape and not act on the food. If the channel is too high, the air will be concentrated at the bottom of the pot body, failing to effectively concentrate its effect on the food.

[0067] When the lower convex ring and the upper convex ring are both provided, the lower convex ring and the upper convex ring are staggered, with a distance c ≥ 10mm. This facilitates the even heating of the food by hot air, preventing it from directly concentrating in the center of the cooking pot due to wind speed.

[0068] Understandably, parameter A can also be 0.05, 0.2, 0.4, 0.5, etc., as long as it meets the requirement of 0.05≤A≤0.5.

[0069] Understandably, parameter B can also be 5mm, 10mm, 20mm, 30mm, etc., as long as it meets the requirement of 5mm≤B≤30mm.

[0070] By projecting the geometric center of the hot air chamber onto the middle third of the cooking pot's radius, and by incorporating a return air vent on the hot air chamber, the hot air is guided to form a columnar flow within the cooking pot during circulation. This means the circulating hot air is primarily concentrated in the area below the hot air chamber. This concentrated heat improves baking efficiency and reduces airflow loss, allowing the hot air to penetrate the food and enhancing the baking experience. Finally, the rotation of the cooking pot ensures overall consistency. This comprehensive approach considers both baking consistency and uniformity while simplifying the product's structure.

[0071] The other structures and effects of the air fryer described in this embodiment are the same as those in Embodiment 1, and will not be repeated here.

Claims

1. An air fryer, comprising a base with an internal cooking pot and a cover that covers the top of the base, the cover having a hot air chamber, characterized in that, A side channel is provided between the cooking pot body and the hot air chamber. The hot air generated in the hot air chamber is delivered to the bottom of the cooking pot body through the side channel and enters the cooking pot body. The cooking pot body rotates around its central axis. The bottom of the hot air chamber is provided with a return air vent facing the cooking pot body. The extension line connecting the projection point of the geometric center of the hot air chamber on the cooking pot body and the central axis point of the cooking pot body is used as the radius of the cooking pot body. The projection of the geometric center of the hot air chamber falls within the middle 1 / 3 area of ​​the radius of the cooking pot body.

2. The air fryer according to claim 1, characterized in that, The cover includes a cover plate and a housing assembly fixed to the cover plate. The hot air cavity is located at the bottom of the housing assembly. The cover plate is a transparent cover plate. The projection of the hot air cavity in the direction of the cover plate is less than 60% of the projected area of ​​the cover plate.

3. The air fryer according to claim 1, characterized in that, The geometric center of the hot air cavity coincides with the center of the rotation radius of the cooking pot body at the projection point of the hot air cavity.

4. The air fryer according to claim 1, characterized in that, The projection of the hot air cavity onto the cooking pot body does not pass through the central axis of the cooking pot body.

5. The air fryer according to claim 1, characterized in that, The air fryer also includes a cooking chamber, and the cooking pot body is detachably inserted into the cooking chamber and surrounds the cooking chamber to form a side channel. The side channel spans between the bottom of the cooking chamber and the hot air chamber. The hot air generated in the hot air chamber is delivered to the bottom of the cooking chamber through the side channel and enters the cooking pot body to make the food in the cooking pot body cook evenly.

6. The air fryer according to claim 5, characterized in that, The inner wall of the cooking cavity is recessed radially outward to form a vertical air guide groove. The cooking pot body is inserted into the cooking cavity and the opening of the air guide groove is sealed so that the air guide groove and the outer wall of the cooking pot body enclose the side channel. The air guide groove is vertically arranged along the inner wall of the cooking cavity so that hot air is delivered to the bottom of the cooking cavity.

7. The air fryer according to claim 6, characterized in that, The ratio of the width of the air guide groove to the perimeter of the inner sidewall of the cooking cavity is A, where 0.05 ≤ A ≤ 0.5; or, the depth of the air guide groove is B, where 5 mm ≤ B ≤ 30 mm.

8. The air fryer according to claim 5, characterized in that, The air fryer also includes a bottom channel that is interconnected with the side channel. A guide component is provided along the circumference of the bottom channel. The guide component drives hot air to converge towards the center along the bottom channel and enter the cooking pot body upward, so that the hot air has a balanced radial flow rate in each circumferential area of ​​the bottom channel.

9. The air fryer according to claim 8, characterized in that, The guiding component includes an upper convex ring disposed on the top wall of the bottom channel, wherein hot air is turned downward after contacting the upper convex ring, and is then reflected upward after contacting the bottom wall of the bottom channel and input into the cooking pot body; and / or, the guiding component includes a lower convex ring disposed on the bottom wall of the bottom channel, wherein hot air is turned upward after contacting the lower convex ring and input into the cooking pot body.

10. The air fryer according to claim 9, characterized in that, The distance between the bottom wall of the cooking pot body and the bottom wall of the cooking cavity is d2, 0.5B≤d2≤2B; the protrusion height of the upper convex ring and the lower convex ring is less than or equal to 0.5d2.

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