An air fryer

Abstract

The application provides an air fryer, which comprises a pot body and a hot air assembly, the pot body is internally provided with a water source, and further has a heating piece; the heating piece heats the water source to generate steam; an oven tray is arranged above the water source; a mixing cavity is arranged between the water source and the oven tray; the steam generated by the water source and the hot air generated by the hot air assembly are mixed in the mixing cavity; the volume of the mixing cavity is V1; the rotating speed of the fan is R; and 3 revolutions / milliliter<=R / V1<=30 revolutions / milliliter. The rotating speed of the fan and the volume of the mixing cavity are reasonably set, so that the steam and the hot air can be fully mixed, the cooking effect of food is improved, and the user experience is improved.

Description

Technical Field

[0001] This application relates to the field of household appliances, and more specifically, to an air fryer. Background Technology

[0002] An air fryer is a cooking appliance that uses rapidly circulating hot air to heat food, achieving the effect and taste of fried food. However, because current air fryers typically use a dry-roasting method, the food often loses a lot of internal moisture, resulting in a poor texture and significantly impacting the user experience.

[0003] To address the aforementioned technical issues, Chinese patent CN202021245719.9 discloses an air fryer that incorporates a water storage tank within the fryer. The hot air generated during the cooking process heats the water in the tank to produce steam, which then humidifies the food. However, due to the limited amount of water in the tank and the low steam generation efficiency of this structure, it remains difficult to achieve the goal of steam humidification.

[0004] Our patent CN202010371433.3 discloses another type of air fryer, which utilizes the space between the frying basket and the pot body as a water storage chamber. A heating element heats the water in the storage chamber to generate steam, effectively improving steam generation efficiency. However, in the above-described air fryer structure, steam and hot air cannot be fully mixed, and condensation easily occurs during the steam's ascent, forming water droplets on the food surface and affecting the cooking results. Summary of the Invention

[0005] To address the issue of steam condensing on food surfaces during heating, this application provides an air fryer with a mixing chamber for mixing steam and hot air between the baking pan and the water source. The volume of the mixing chamber and the fan speed are appropriately set to ensure uniform mixing of steam and hot air, thereby reducing steam condensation.

[0006] This application achieves its purpose through the following method: an air fryer, comprising a pot body and a hot air assembly, the hot air assembly including a heating element and a fan, a water source at the bottom of the pot body, and a heating element that heats the water source to generate steam. A baking tray is positioned above the water source, the baking tray forming an air inlet channel with the side wall of the pot body. A mixing chamber is located between the water source and the baking tray. Hot air generated by the hot air assembly enters the mixing chamber from the air inlet channel and mixes with the steam generated by the water source before acting on the food. The volume of the mixing chamber is V1, and the fan speed is R, where 2 rpm / ml ≤ R / V1 ≤ 30 rpm / ml. This air fryer places a water source inside the pot and generates steam by heating the water source with a heating element, eliminating the need for a separate water tank, simplifying the water connection structure, reducing production costs, and improving user convenience by requiring only cleaning the pot body after cooking. Additionally, a mixing chamber is installed between the baking pan and the water source. Controlling the ratio of the mixing chamber's volume V1 to the fan speed R between 2 rpm / ml and 30 rpm ensures thorough mixing of hot air and steam. During the hot air flow, the steam is reheated, preventing condensation on the food surface. The hot air also carries the steam evenly throughout the entire cooking space, ensuring thorough cooking. If R / V1 < 2 rpm / ml, the hot air velocity is too slow, resulting in insufficient hot air in the mixing chamber. This prevents the steam from fully heating, causing condensation on the food surface and affecting cooking results. If R / V1 > 30 rpm / ml, the hot air velocity is too high, and the hot air's residence time in the mixing chamber is too short, hindering heat exchange with the steam.

[0007] Preferably, an oil-receiving tray is provided between the baking pan and the pot body, and the oil-receiving tray and the bottom wall of the pot body form a water storage cavity. The water source is located in the water storage cavity, and a mixing cavity is formed between the oil-receiving tray and the baking pan. A steam outlet is provided on the oil-receiving tray, and the steam outlet connects the water storage cavity and the mixing cavity. This application provides an oil-receiving tray between the baking pan and the water source, forming a mixing cavity with the baking pan. The oil-receiving tray covers the water source, which on the one hand prevents oil and other substances from dripping into the water source during cooking, thus avoiding affecting the steam generation efficiency; on the other hand, the hot air and the water source do not directly contact each other, avoiding heat exchange between them.

[0008] Preferably, a water-proof cover is also provided inside the water storage chamber, which divides the water storage chamber into a water-holding chamber and a steam chamber. The water source can flow between the water-holding chamber and the steam chamber. The steam chamber is provided with a steam outlet, and the vertical projection of the heating device falls into the steam chamber. By providing a water-proof cover inside the water storage chamber, the water storage chamber is divided into two interconnected chambers: a water-holding chamber and a steam chamber. The heating element only heats the steam chamber. The water source in the steam chamber generates steam under the action of the heating element. The steam is discharged from the steam outlet to humidify the food. Since the water source can flow between the steam chamber and the water-holding chamber, when the water in the steam chamber evaporates and decreases, water in the water-holding chamber will flow into the steam chamber to replenish it, preventing dry burning. In addition, since evaporation only occurs in the steam chamber, no scale will form in the water-holding chamber, making it easy for the user to clean. Moreover, since the heating element only heats the water in the steam chamber, compared to heating the entire water storage chamber, heating only the steam chamber can quickly generate steam, resulting in high steam generation efficiency and good food cooking effect.

[0009] Preferably, the steam chamber extends at least partially into the mixing chamber. With the steam chamber extending at least partially into the mixing chamber, the hot air generated by the hot air assembly and the steam generated by the water storage chamber mix within the mixing chamber during air fryer operation, then act on the food. The steam provides secondary heating to the hot air, raising its temperature, and the rising steam forces the hot air to form an upward airflow, improving the air intake efficiency. Because the steam and hot air converge within the mixing chamber, the temperature of the mixing chamber is high, and the portion of the steam chamber extending into the mixing chamber can be heated by the hot air, thus providing steam insulation. Furthermore, due to the "wall adhesion effect" of fluids, the hot air flows along the outer wall of the steam chamber after contacting it, forming an upward airflow under the guidance of the steam chamber, further improving the air intake efficiency.

[0010] Preferably, the baking pan is provided with ventilation holes, which are offset from the steam outlet. This offset arrangement prevents steam from the steam outlet from flowing directly from the ventilation holes to the top of the baking pan. The steam blocked by the baking pan will disperse outward along the bottom wall of the baking pan and be evenly blown from the ventilation holes on the baking pan to the lower surface of the food, thus improving the cooking effect of the food.

[0011] Preferably, the water-proof cover and the oil-collecting tray are integrally formed. With the water-proof cover and oil-collecting tray integrated, the user only needs to add water to the air fryer and then place the oil-collecting tray inside. After cooking, the oil-collecting tray can be removed from the air fryer for cleaning of the water storage chamber. The cleaning process is simple and convenient, providing a good user experience. Furthermore, because the water-proof cover and oil-collecting tray are integrated, the water-proof cover can also act as a mounting bracket for the oil-collecting tray, ensuring reliable installation.

[0012] Preferably, the volume of the water storage cavity is V2, and the volume of the pot body is V, where 1 / 30 ≤ V2 / V ≤ 1 / 3. Setting the volume V1 of the water storage cavity and the volume V of the pot body to satisfy 1 / 30 ≤ V1 / V ≤ 1 / 3 is ideal. If V2 / V < 1 / 30, the volume of the water storage cavity is too small and cannot meet cooking needs, easily leading to dry burning; if V2 / V > 1 / 3, the water storage cavity is too large, compressing the processing space, making it impossible to hold a large amount of food, resulting in low space utilization.

[0013] Preferably, the edge of the baking pan extends upward to form a flange, and the flange and the side wall of the pot form an air intake channel. The flange of the baking pan and the side wall of the pot form an air intake channel, which can guide the hot air. When the hot air generated by the hot air assembly flows downward through the air intake channel, the flow rate increases, the air intake efficiency is improved, and more hot air enters the mixing chamber to mix with the steam, which helps to increase the steam temperature and reduce steam condensation.

[0014] Preferably, the side wall of the pot is bent inward to form a step, and the baking tray is supported on the step. The side wall of the pot bends inward to form a step, and the baking tray abuts against the step surface, thus ensuring reliable installation of the baking tray.

[0015] Preferably, the outer side of the pot body is also provided with an outer shell, and the heating element is installed between the pot body and the outer shell. The outer shell provides insulation against heat transfer, improving the heat utilization rate of the air fryer; it also prevents users from being burned during use. Furthermore, the heating element is installed between the pot body and the outer shell, so it is not exposed on the pot surface, improving both aesthetics and safety.

[0016] The beneficial effects of this application are as follows: The air fryer of this application places a water source inside the pot and generates steam by heating the water source through a heating element. This eliminates the need for a separate water tank, simplifying the water circuit connection structure, reducing production costs, and allowing users to simply clean the pot after cooking, thus improving user convenience. Furthermore, a mixing chamber is set between the baking tray and the water source. Controlling the ratio of the mixing chamber volume V1 to the fan speed R between 2 rpm / ml and 30 rpm ensures thorough mixing of hot air and steam. The hot air flow reheats the steam during its flow, preventing condensation on the food surface. The hot air also carries the steam evenly throughout the entire cooking space, ensuring the food is fully cooked. If R / V1 < 2 rpm / ml, the hot air velocity is too slow, resulting in less hot air in the mixing chamber. This prevents the hot air from fully heating the steam, causing it to condense on the food surface and form water droplets, affecting the cooking effect. If R / V1 > 30 rpm / mL, the hot air velocity is too high, and the hot air stays in the mixing chamber for too short a time, so it cannot fully exchange heat with the steam. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the structure of the air fryer in Embodiment 1 of this application.

[0018] Figure 2 This is a schematic diagram of the structure of the air fryer in Embodiment 2 of this application.

[0019] Figure 3 This is an exploded view of the pot body of the air fryer according to Embodiment 2 of this application.

[0020] Figure 4 This is a schematic diagram of the baking pan structure in Embodiment 2 of this application.

[0021] The names of the components marked in the diagram are as follows: 11. Outer shell; 12. Pot body; 121. Mixing chamber; 122. Water source; 123. Water storage chamber; 124. Waterproof cover; 1241. Steam outlet; 2. Base; 3. Cover; 4. Hot air assembly; 41. Heating tube; 42. Fan; 5. Baking tray; 51. Ventilation hole; 52. Flanged edge; 6. Oil tray; 7. Heating element; 8. Air inlet channel. Detailed Implementation

[0022] To more clearly illustrate the overall concept of this application, a detailed explanation is provided below with reference to the accompanying drawings.

[0023] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0024] Furthermore, it should be understood that in the description of this application, terms such as "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "axial," "radial," and "circumferential," indicating orientation or positional relationships, are based on the orientation or positional relationships shown in the accompanying drawings and are used only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention. Positional relationships such as "upstream" and "downstream" are based on the positional relationships during normal fluid flow.

[0025] Furthermore, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, "multiple" means two or more, unless otherwise explicitly specified.

[0026] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0027] In this application, unless otherwise expressly specified and limited, the "above" or "below" of the second feature can mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. In the description of this specification, references to terms such as "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in one or more embodiments or examples. Example

[0028] This embodiment provides an air fryer, such as Figure 1 As shown, the device includes a pot body 12, a lid 3, and a hot air assembly 4. The lid 3 covers the top of the solid. The hot air assembly 4 delivers hot air into the pot body 12. A baking tray 5 is placed inside the pot body 12 for placing food. An air inlet channel 8 is formed between the baking tray 5 and the side wall of the pot body 12. A water source 122 is placed at the bottom of the pot body 12. A mixing chamber 121 is provided between the water source 122 and the baking tray 5. The hot air generated by the hot air assembly 4 enters the mixing chamber 121 through the air inlet channel 8 and mixes with the steam generated by the water source 122 before acting on the food. The volume of the mixing chamber 121 is V1, and the rotation speed of the fan 42 is R. 2 rpm / ml ≤ R / V1 ≤ 30 rpm / ml.

[0029] In this embodiment, the air fryer places a water source 122 inside the pot body 12 and generates steam by heating the water source 122 through the heating element 7. This eliminates the need for a separate water tank, simplifying the water circuit connection structure, reducing production costs, and allowing users to simply clean the pot body 12 after cooking, thus improving user convenience. Furthermore, a mixing chamber 121 is provided between the baking tray 5 and the water source 122. Controlling the ratio of the volume V1 of the mixing chamber 121 to the fan speed R of the fan 42 between 2 rpm / ml and 30 rpm ensures thorough mixing of hot air and steam. The hot air flow reheats the steam, preventing condensation on the food surface, and the hot air carries the steam evenly throughout the cooking space, ensuring thorough cooking. If R / V1 < 2 rpm / ml, the hot air velocity is too slow, resulting in less hot air in the mixing chamber 121. This insufficient heating of the steam causes condensation on the food surface, affecting the cooking results. If R / V1 > 30 rpm / mL, the hot air velocity is too high, and the hot air stays in the mixing chamber 121 for too short a time, so it cannot fully exchange heat with the steam.

[0030] In this embodiment, the mixing chamber 121 is the space enclosed by the upper surface of the water source 122 and the baking pan 5. In other embodiments, the mixing chamber 121 may also be a space separated by other components in the area between the upper surface of the water source 122 and the baking pan 5.

[0031] In this application, the hot air assembly 4 is disposed on the lid 3. The hot air assembly 4 includes a heating tube 41 and a fan 42. The air generated by the rotation of the fan 42 is heated by the heating tube 41 and then blown onto the pot body 12 to bake the food inside the pot body 12. Specifically, the fan 42 is a centrifugal fan 42, and the heating tube 41 is disposed below the fan 42. The centrifugal fan 42 has the characteristics of axial air intake and circumferential air exhaust. The hot air generated by the rotation of the fan 42 will flow downward along the inner wall of the pot body 12 under the action of the "wall adhesion effect" and then be drawn back into the fan 42 to form a hot air circulation. Of course, the hot air assembly 4 can be disposed on the lid 3, or on the side or bottom of the pot body 12, and the placement is not specifically limited.

[0032] The air fryer of this application also includes a base 2, with a lid 3 hinged to the base 2 for flip-up operation. The pot body 12 is detachably connected to the base 2 via a coupler. After cooking, the user can remove the pot body 12 from the base 2 for easy cleaning. To improve cleaning convenience, the pot body 12 is preferably made of glass. A glass pot body 12 is not only easy to clean, but also prevents heat loss due to its poor thermal conductivity, resulting in high heat utilization. Furthermore, an outer shell 11 is provided on the outside of the pot body 12, with a heating element 7 installed between the pot body 12 and the outer shell 11. On the one hand, the outer shell 11 can isolate heat transfer, improving the heat utilization of the air fryer; on the other hand, it can prevent users from being burned during use. Moreover, the heating element 7 is installed between the pot body 12 and the outer shell 11, and is not exposed on the surface of the pot body 12, improving aesthetics and safety.

[0033] In this embodiment, the edge of the baking pan 5 extends upward to form a flange 52, and an air inlet channel 8 is formed between the flange 52 and the side wall of the pot body 12. The air inlet channel 8 can guide the hot air. When the hot air generated by the hot air assembly 4 flows downward through the air inlet channel 8, the flow rate increases and the air inlet efficiency is improved. More hot air enters the mixing chamber 121 and mixes with the steam, which is beneficial to increase the steam temperature and reduce the steam condensation phenomenon.

[0034] In this embodiment, the inner wall of the pot body 12 is bent inward to form a step, and the baking tray 5 is supported on the step. This arrangement ensures the reliable installation of the baking tray 5. At the same time, the step also serves as a water level indicator, prompting the user to add the maximum amount of water and ensuring the reliability of the cooking process.

[0035] It is understandable that R / V1 (unit: revolutions per minute per milliliter) can take values ​​of 2, 5, 7, 10, 20, 30, etc., as long as 2 revolutions per minute per milliliter ≤ R / V1 ≤ 30 revolutions per minute per milliliter. Example

[0036] Compared to Embodiment 1, this embodiment provides another air fryer structure.

[0037] like Figure 2-4As shown, in this embodiment, an oil receiving tray 6 is provided between the baking pan 5 and the pot body 12. The oil receiving tray 6 and the bottom wall of the pot body 12 form a water storage cavity 123. The water source 122 is located inside the water storage cavity 123. A mixing cavity 121 is formed between the oil receiving tray 6 and the baking pan 5. A steam outlet 1241 is provided on the oil receiving tray 6, and the steam outlet 1241 connects the water storage cavity 123 and the mixing cavity 121. By providing an oil receiving tray 6 between the baking pan 5 and the water source 122, and by forming a mixing cavity 121 with the baking pan 5, the oil receiving tray 6 covers the water source 122. On the one hand, this avoids oil and other substances dripping into the water source 122 during cooking, thus affecting the steam generation efficiency. On the other hand, the hot air and the water source 122 do not come into direct contact, thus avoiding heat exchange between the hot air and the water source 122.

[0038] In this embodiment, before cooking begins, the user places water, the oil tray 6, the baking tray 5, and the ingredients into the pot body 12 in sequence. After cooking begins, the hot air assembly 4 generates rotating hot air, and the water source 122 in the water storage chamber 123 generates a large amount of steam under the action of the second heating element 7. The steam and hot air converge below the baking tray 5. On the one hand, the steam reheats the hot air, increasing its temperature, and the upward-flowing steam forces the hot air to form an upward airflow, increasing the hot air exchange speed and improving the heating efficiency of the food. On the other hand, the hot air carrying steam replenishes the moisture of the food, reducing moisture loss and improving the taste of the food. After cooking, since the water storage chamber 123 is part of the pot body 12, only the pot body 12 needs to be cleaned. The cleaning process is simple and efficient, convenient for users, and the inner side of the pot body 12 is usually equipped with a protective layer, which does not easily produce scale, making cleaning relatively easy. Furthermore, since the water storage chamber 123 and the mixing chamber 121 are connected only through the steam outlet 1241 on the oil drip tray 6, the oil that drips from the food during cooking will not fall into the water storage chamber 123, preventing oil from floating above the water source 122 and reducing steam generation efficiency. Moreover, users can selectively turn on the hot air assembly 4 or the heating element 7. When both the hot air assembly 4 and the heating element 7 are turned on simultaneously, a steam baking function is achieved; when only the heating element 7 is turned on, a pure steaming function is achieved; and when only the hot air assembly 4 is turned on, a baking function is achieved. Of course, since the water storage chamber 123 is part of the pot body 12, users can remove the oil drip tray 6 when using the baking function, effectively increasing the cooking capacity without replacing the pot body 12, allowing for the cooking of more food and improving the user experience.

[0039] In this embodiment, a water-proof cover 124 is provided inside the water storage chamber 123, dividing the water storage chamber 123 into a steam chamber and a water storage chamber. The water source 122 can flow between the water storage chamber and the steam chamber. The vertical projection of the heating element 7 falls into the steam chamber. With this configuration, the heating element 7 only heats the water source 122 in the steam chamber, which can quickly generate steam and ensure the steam heating effect. Since the water source 122 can flow between the steam chamber and the water storage chamber, when the water in the steam chamber evaporates and decreases, the water in the water storage chamber will flow into the steam chamber to replenish it, avoiding dry burning. Since evaporation only occurs in the steam chamber, no scale will be generated in the water storage chamber, making it easy for the user to clean. It is worth noting that the vertical projection of the heating element 7 falls into the steam chamber, that is, the heating element 7 can be set on the outer wall of the pot body 12 or extend into the interior of the water storage chamber 123. When the heating element 7 is located on the outer wall of the pot body 12, the steam generation efficiency is low but a complex sealing structure is not required; when the heating element 7 extends from the bottom wall of the pot body 12 into the water storage cavity 123, the steam generation efficiency is high, but the bottom of the pot body 12 needs to be sealed to prevent water leakage and electric shock accidents.

[0040] In this embodiment, a mixing chamber 121 is formed between the oil receiving tray 6 and the baking tray 5. The steam chamber extends at least partially into the mixing chamber 121. When the air fryer is working, the hot air generated by the hot air assembly 4 and the steam generated by the water storage chamber 123 mix in the mixing chamber 121 and then act on the food. The steam can reheat the hot air, increasing its temperature, and the steam on top can force the hot air to form an upward airflow, improving the air intake efficiency. Because the steam and hot air converge in the mixing chamber 121, the temperature of the mixing chamber 121 is relatively high. The part of the steam chamber extending into the mixing chamber 121 can be heated by the hot air, which plays a role in steam heat preservation. Moreover, due to the "wall adhesion effect" of fluids, the hot air flows along the outer wall of the steam chamber after contacting it, forming an upward airflow under the guidance of the steam chamber, further improving the air intake efficiency.

[0041] Furthermore, the steam chamber is equipped with a steam outlet 1241, and the baking tray 5 is equipped with ventilation holes 51. The steam outlet 1241 and ventilation holes 51 are staggered in the horizontal direction. When the air fryer is working, the steam discharged from the steam outlet 1241 flows to the baking tray 5. Due to the staggered arrangement of the ventilation holes 51 and the steam outlet 1241, the steam flows along the bottom wall of the baking tray 5 under the effect of the "wall adhesion effect," mixes with the hot air, and then enters the mixing chamber 121 through the ventilation holes 51 to heat the food evenly, resulting in better cooking. In addition, because the steam outlet 1241 and the ventilation holes 51 are staggered, oil dripping from the ventilation holes 51 during cooking will not fall onto the steam outlet 1241, preventing blockage. It is understood that the steam outlet 1241 can be located at the top of the steam chamber or on the side wall of the steam chamber. Preferably, the steam outlet 1241 is located on the top wall of the steam chamber. During the cooking process, condensate and grease will continuously drip onto the oil collection tray 6. Setting the steam outlet 1241 on the top wall of the steam chamber can prevent condensate from clogging the steam outlet 1241.

[0042] In this embodiment, the water-proof cover 124 is installed in the middle of the pot body 12. The water-proof cover 124 abuts against the bottom wall of the pot body 12 to form a steam chamber, and the water-proof cover 124 abuts against the side wall of the pot body 12 to form a water storage chamber. The bottom wall of the pot body 12 is recessed downward at the point where it abuts against the water-proof cover 124 to form a water inlet channel. The water source 122 in the water storage chamber can flow into the steam chamber through the water inlet channel, and then be heated by the heating element 7 in the steam chamber to form steam. Since the water inlet channel is formed by the recess of the bottom wall of the pot body 12, the water source 122 in the water storage chamber can easily enter the steam chamber from the water storage chamber under the action of gravitational potential energy, resulting in high water inlet reliability. Preferably, a limiting structure is also provided on the bottom wall of the pot body 12 to position the water-proof cover 124 and prevent the water-proof cover 124 from being misaligned, which would prevent the heating element 7 from effectively heating the steam chamber.

[0043] In this embodiment, the water-proof cover 124 and the oil-collecting tray 6 are integrally formed. The user can complete the installation of the water-proof cover 124 simply by installing the oil-collecting tray 6 onto the pot body 12. The installation structure is simple and convenient for the user. Moreover, the oil-collecting tray 6 is supported on the bottom wall of the pot body 12 by the water-proof cover 124, eliminating the need for a separate installation structure for the oil-collecting tray 6. It is understood that the oil-collecting tray 6 and the water-proof cover 124 can also be set separately. For example, the oil-collecting tray 6 has a through hole in the middle, and the water-proof cover 124 extends into the mixing chamber 121 through the through hole. The side wall of the water-proof cover 124 is engaged with the through hole of the oil-collecting tray 6. When using the air fryer, the user first adds water to the pot body 12, then places the water-proof cover 124 into the pot body 12, and then aligns the through hole of the oil-collecting tray 6 with the water-proof cover 124 to complete the assembly of the oil-collecting tray 6 and the water-proof cover 124.

[0044] In this embodiment, the baking tray 5 is installed above the drip tray 6, and the baking tray 5 and the drip tray 6 are detachably connected. Existing air fryers do not have a drip tray 6 structure; to prevent grease or seasonings from dripping from the food, users must place the baking tray 5 first and then the food, which is inconvenient for users. With the detachable connection between the baking tray 5 and the drip tray 6 in this air fryer, users can assemble the baking tray 5 and the drip tray 6 together before cooking, then place the food on the baking tray 5, and finally place the baking tray 5, the drip tray 6, and the food together into the fryer body 12. After cooking, users can remove the drip tray 6 and the baking tray 5 together, disassemble them, and clean them separately, improving the user experience.

[0045] Specifically, the baking tray 5 has locking holes on its outer perimeter, and the drip tray 6 has clips on its flanged edge. Rotating the baking tray 5 engages the clips and locking holes. It is understood that the clips and locking holes could also take other forms, as long as they allow for a detachable connection between the baking tray 5 and the drip tray 6. Additionally, the outer perimeter of the baking tray 5 is covered with silicone to prevent the baking tray 5 from scratching the inner coating of the pot body 12.

[0046] In this embodiment, the volume of the water storage cavity 123 is V2, and the volume of the pot body 12 is V. 1 / 30≤V2 / V≤1 / 3. If V2 / V<1 / 30, the volume of the water storage cavity 123 is too small and cannot meet the cooking needs, which can easily lead to dry burning. If V2 / V>1 / 3, the water storage cavity 123 is too large, the processing space is compressed, and it is impossible to place more ingredients, resulting in low space utilization.

[0047] It is understandable that V2 / V can take values ​​of 1 / 30, 1 / 20, 1 / 10, 1 / 5, 1 / 3, etc., as long as 1 / 30≤V2 / V≤1 / 3.

[0048] The other structures and effects of the air fryer in this embodiment are the same as those in Embodiment 2, and will not be described again.

[0049] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of the present invention. All equivalent changes and modifications made in accordance with the present invention are covered by the scope of the claims of the present invention, and will not be listed here.

Claims

1. An air fryer, comprising a pot body and a hot air assembly, the hot air assembly including a heating element and a fan, characterized in that, The bottom of the pot is equipped with a water source, and the air fryer is also equipped with a heating element. The heating element heats the water source to generate steam. A baking tray is placed above the water source. The baking tray and the side wall of the pot form an air intake channel. There is a mixing chamber between the water source and the baking tray. The hot air generated by the hot air assembly enters the mixing chamber from the air intake channel and mixes with the steam generated by the water source before acting on the food. The volume of the mixing chamber is V1, and the speed of the fan is R. 2 rpm / ml ≤ R / V1 ≤ 30 rpm / ml.

2. The air fryer according to claim 1, characterized in that, An oil receiving tray is provided between the baking tray and the pot body. The oil receiving tray and the bottom wall of the pot body form a water storage cavity. The water source is located in the water storage cavity. The oil receiving tray and the baking tray form the mixing cavity. A steam outlet is provided on the oil receiving tray. The steam outlet connects the water storage cavity and the mixing cavity.

3. The air fryer according to claim 2, characterized in that, The water storage chamber is also equipped with a water-proof cover, which divides the water storage chamber into a water storage chamber and a steam chamber. The water source can flow between the water storage chamber and the steam chamber. The steam chamber is equipped with a steam outlet, and the vertical projection of the heating device falls into the steam chamber.

4. The air fryer according to claim 3, characterized in that, The steam chamber extends at least partially into the mixing chamber.

5. The air fryer according to claim 3, characterized in that, The baking tray is provided with ventilation holes, which are offset from the steam outlet.

6. The air fryer according to claim 3, characterized in that, The water-proof cover and the oil receiving tray are integrally formed.

7. The air fryer according to claim 2, characterized in that, The volume of the water storage cavity is V2, and the volume of the pot body is V, where 1 / 30 ≤ V2 / V ≤ 1 / 3.

8. The air fryer according to any one of claims 1-7, characterized in that, The edge of the baking pan extends upward to form a folded edge, and the folded edge forms an air intake channel with the side wall of the pot.

9. The air fryer according to claim 1, characterized in that, The side wall of the pot body bends inward to form a step, and the baking tray is supported on the step.

10. The air fryer according to claim 1, characterized in that, The outer side of the pot body is also provided with an outer shell, and the heating element is installed between the pot body and the outer shell.

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