An air fryer

Abstract

The application relates to an air fryer, which comprises a base provided with a cooking cavity and a machine head provided with a hot air passage, the hot air passage is provided with a hot air assembly, the hot air assembly comprises a fan and a heating element, the cooking cavity is provided with a pot, hot air generated by the hot air assembly is input into the cooking cavity to cook food in the pot, and the heating element is a heating pipe which is annular and has an opening, the opening end of the heating pipe faces the fan, a guide block is arranged in the combined area of the heating pipe, the guide block divides the hot air passage into an annular air flow passage which contains the heating pipe, and air flow flows along the extension direction of the heating pipe. The area of the air flow contacting the heating pipe can be effectively increased, the area of the leeward surface of the heating pipe is reduced, and the heating efficiency is improved.

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 head unit with a hot air duct. The hot air duct houses a hot air assembly, which includes a fan and a heating element. The cooking chamber contains a pot body, and the hot air generated by the hot air assembly is input into the cooking chamber to cook the food inside. In practice, the fan directs airflow through the heating element, increasing the airflow temperature and thus cooking the food. However, regardless of the fan's direction, the heating element will have a front and a back surface. The front surface will inevitably have better contact with the airflow and thus heat it more effectively, while the back surface will not have as good contact with the airflow. This reduces the heating efficiency of the heating element and wastes resources. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides an air fryer that uses guide blocks to form an annular airflow channel. The heating element is positioned within the airflow channel with its opening facing the fan, which effectively reduces the leeward surface area of ​​the heating element, allowing the airflow to better contact the heating element and thus improving heating efficiency.

[0004] This invention is achieved through the following means: an air fryer, comprising a base with an internal cooking cavity and a head with an internal hot air channel, wherein a hot air assembly is provided in the hot air channel, the hot air assembly includes a fan and a heating element, a pot body is provided in the cooking cavity, and hot air generated by the hot air assembly is input into the cooking cavity to cook the food in the pot body, characterized in that the heating element is an annular heating tube with an opening, the opening end of the heating tube facing the fan, a guide block is provided in the area enclosed by the heating tube, the guide block partitions an annular airflow channel within the hot air channel to accommodate the heating tube, so that the airflow flows along the extension direction of the heating tube.

[0005] By forming an annular airflow channel through the guide block, and placing the heating element inside the annular airflow channel, the area of ​​airflow contacting the heating element can be effectively increased, while the area of ​​the leeward side of the heating element can be reduced, thereby improving heating efficiency.

[0006] Preferably, at least two sets of guide blocks are provided in the area enclosed by the heating tube, and a second airflow channel is formed between the guide blocks. The inlet of the second airflow channel faces the fan, and the airflow flows through the second airflow channel to the middle part of the heating tube.

[0007] Because the middle part of the heating tube has a higher temperature, and the opening at the end of the heating tube faces the fan, the middle part of the heating tube is far away from the fan. By forming a second airflow channel with two sets of guide blocks, the airflow from the fan flows directly to the middle part of the heating tube, thereby further improving the heating efficiency.

[0008] Preferably, the hot air channel includes a horizontal section and a vertical section arranged in the middle of the horizontal section. The fan is arranged in the vertical section, and the heating tube is arranged in the middle of the horizontal section, so that the airflow in the vertical section is evenly distributed to each air outlet after flowing through the heating tube.

[0009] The vertical section can effectively collect the airflow in the cooking cavity and distribute it evenly through the horizontal section after passing through the heating element, so that both sides of the pot body can receive an equal amount of hot air.

[0010] Preferably, the horizontal cross-section of the middle section of the horizontal part is circular, and the guide block is disposed in the middle section of the horizontal part to form a second airflow channel and guide the airflow through the heating tube.

[0011] The guide block serves to guide and divert the airflow, ensuring that the airflow is evenly distributed and effectively heated after making full contact with the heating tube.

[0012] Preferably, the front of the machine head is provided with a viewing window for observing the food in front of the pot. The hot air channel includes two air outlets located on both sides of the cooking cavity. During use, the food in front of and behind the pot is heated and cooked simultaneously. The cooking status of the food in the back of the pot can be predicted by observing the food in front of the pot.

[0013] By setting two symmetrical air vents, the food in the front and back of the pot is ensured to be heated evenly and cooked at the same time. Users can observe the cooking status of the food in the front of the pot through the viewing window to predict the cooking status of the food in the back of the pot, thereby understanding the overall cooking status of the food in the pot and improving the user experience.

[0014] Preferably, the air outlets are symmetrically arranged on both sides of the bottom surface of the machine head. Hot air within the hot air channel is evenly distributed to both sides of the cooking cavity and diffused, ensuring that the food located at the front and rear of the pot is cooked simultaneously. The symmetrical arrangement of the air outlets on both sides of the pot allows the hot air flowing from each outlet to be evenly diffused to the front and rear of the pot, ensuring that the food in the front and rear of the pot is cooked simultaneously. This allows the cooking status of the food in the front and rear of the pot to be cross-referenced, facilitating the user's judgment of the overall cooking condition.

[0015] Preferably, the bottom wall of the pot body has ventilation holes, and both sides of the cooking cavity are provided with air supply channels that connect the air outlet and the bottom wall of the pot body, so that hot air flows from bottom to top through the ventilation holes and over the food in the pot body. The hot air is delivered to the bottom of the pot body through the air supply channels, so that the hot air can flow into the pot body from bottom to top after passing through the ventilation holes, ensuring that the bottom of the food can be effectively heated and cooked.

[0016] Preferably, the air supply channel includes a side section and a bottom section. The side section is formed by the enclosure between the side wall of the pot body and the side wall of the cooking cavity, and the bottom section is formed by the enclosure between the bottom wall of the pot body and the bottom wall of the cooking cavity. The side section is used to vertically supply hot air into the bottom section between the bottom wall of the pot body and the bottom wall of the cooking cavity. The periphery of the bottom section receives the hot air and diffuses it evenly back and forth, so that the food in the front and rear of the pot body is cooked evenly.

[0017] Preferably, the bottom surface of the base has an upwardly raised guide rib at its center, extending in the front-to-back direction. The periphery of the bottom surface of the base also has upwardly raised arc-shaped ribs on either side of the guide ribs. Hot air flows radially inward along the base and, after contacting and diffusing with the arc-shaped ribs and guide ribs, redirects its flow towards the pot body. The guide ribs convert the horizontally flowing hot air into a vertically upward flow, allowing it to flow into the pot body through the vents and improving heat transfer efficiency. The arc-shaped ribs not only divert the hot air in the front-to-back direction but also redirect some of it, ensuring that both the periphery and center of the pot's bottom wall receive hot air, guaranteeing even cooking of the food at the bottom.

[0018] Preferably, the bottom surface of the machine head is equipped with protective glass. The front part of the protective glass forms the viewing window, and the rear part forms the bottom wall of the hot air channel. The heat radiation generated by the heating element passes through the protective glass from top to bottom and shines on the top of the food. The protective glass covering the bottom surface of the machine head not only guides the flow of hot air but also transmits heat radiation, ensuring that the top of the food is cooked evenly. It also forms a transparent viewing window, allowing the user to easily observe the cooking status of the food at the front of the pot. The vertical projections of the hot air channel and the viewing window are staggered to prevent interference between them. This ensures a clear view through the viewing window and effectively increases the size of the hot air channel, improving the hot air volume and enhancing the user experience.

[0019] The beneficial effects of this invention are as follows: by forming an annular airflow channel through the guide block, and with the heating tube set inside the annular airflow channel, the area of ​​airflow contacting the heating tube can be effectively increased, and the area of ​​the leeward side of the heating tube can be reduced, thereby improving the heating efficiency. Attached Figure Description

[0020] Figure 1 This is a cross-sectional view of the air fryer described in the embodiment;

[0021] Figure 2This is a cross-sectional view of the air fryer described in the embodiment;

[0022] Figure 3 This is a bottom-view structural diagram of the machine head described in the embodiment;

[0023] Figure 4 This is a schematic diagram of the base structure described in the embodiment;

[0024] Figure 5 This is a schematic diagram of the assembly structure of the base and the pot body described in the embodiment;

[0025] In the diagram: 1. Base, 11. Side part, 12. Bottom part, 121. Guide rib, 122. Arc rib, 13. Connecting cavity, 2. Head unit, 21. Fan, 22. Heating element, 23. Viewing window, 24. Hot air channel, 241. Air outlet, 242. Horizontal part, 243. Vertical part, 244. Guide block, 25. Protective glass, 3. Pot body, 31. Vent. Detailed Implementation

[0026] The essential features of the present invention will be further described below with reference to the accompanying drawings and specific embodiments. Example

[0027] This embodiment provides an air fryer. It includes a base with a cooking chamber and a head unit with a hot air channel. A hot air assembly, comprising a fan and a heating element, is located within the hot air channel. A pot body is located within the cooking chamber. Hot air generated by the hot air assembly is input into the cooking chamber to cook the food inside the pot. The heating element is an annular heating tube with an opening, the open end of which faces the fan. A guide block is provided within the area enclosed by the heating tube, and the guide block creates an annular airflow channel within the hot air channel to accommodate the heating tube, allowing airflow to follow the extension direction of the heating tube.

[0028] like Figure 1 The air fryer shown comprises a base 1 with an internal cooking chamber and a head 2 with an internal hot air channel 24. The hot air channel 24 contains a hot air assembly, which includes a fan 21 and a heating element 22. The cooking chamber contains a pot body 3. Hot air generated by the hot air assembly is input into the cooking chamber to cook the food inside the pot body 3. The front of the head 2 has a viewing window 23 for observing the food in front of the pot body 3. The hot air channel 24 includes two air outlets 241 located on either side of the cooking chamber. During use, the food in the front and rear of the pot body 3 is heated and cooked simultaneously. The cooking status of the food in the rear of the pot body 3 can be predicted by observing the food in the front of the pot body 3. Of course, in this embodiment, the viewing window may not be provided, and the position and number of air outlets are also optional.

[0029] In this embodiment, the air fryer head 2 is hinged and can be flipped up and down on the base 1. A hot air duct 24 is formed on the bottom surface of the air fryer head 2, and a cooking cavity is located in the center of the top surface of the base 1. When the air fryer head 2 is closed onto the base 1, the hot air duct 24 is connected to the cooking cavity and isolated from the outside space, ensuring that the heat generated by the hot air assembly can circulate between the cooking cavity and the hot air duct 24. Although only the hinge method is given, the air fryer head can be removable and fits with the base, or it can be a conventional drawer-type air fryer or a door-opening air oven.

[0030] In this embodiment, the hot air assembly includes a fan 21 and a heating element 22. 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 cooking cavity, the hot air comes into contact with the food and transfers heat to ensure that the food is cooked evenly. The hot air cools down upon contact with the food and diffuses into the cooking cavity, providing an air source for the hot air assembly to draw and heat the food again. This cyclical air extraction and heating improves heat utilization efficiency.

[0031] In this embodiment, the base 1 is provided with a cooking chamber, and the cooking chamber is provided with a pot body 3. The cooking chamber receives hot air from the hot air assembly and cooks the food in the pot body 3. In use, firstly, the food is placed in the pot body 3, and then the pot body 3 is placed in the cooking chamber. Then, the head unit 2 is closed onto the base 1 to seal the cooking chamber and the hot air channel 24 and isolate it from the outside space. Finally, hot air is generated by the hot air assembly and input into the cooking chamber to heat and cook the food.

[0032] In this embodiment, the head unit 2 is provided with a viewing window 23 that allows direct observation of the food. Since the viewing window 23 is located at the front of the head unit 2, the visible area formed by the viewing window 23 only covers the food in the front of the pot 3. Because the food in different areas of the pot 3 may be cooked to varying degrees, the user cannot judge the cooking status of food in areas other than the front of the pot 3 through the viewing window 23, affecting the user experience. Therefore, the hot air channel 24 includes two air outlets 241 located on both sides of the cooking cavity. By symmetrically placing the air outlets 241 on both sides of the cooking cavity, the cooking efficiency of food in different areas of the pot 3 can be controlled. The user can observe the front of the pot 3 through the viewing window 23 to predict the overall cooking status of the food, effectively improving the cooking experience.

[0033] In this embodiment, the air outlets 241 are symmetrically arranged on both sides of the cooking cavity. Hot air is delivered forward and backward from the sides of the cooking cavity respectively. The food on the side of the pot body 3 will be cooked before the food in the front of the pot body 3, and the food in the rear of the pot body 3 will be cooked at the same time as the food in the front of the pot body 3. This allows the food on the side of the pot body 3 to be cooked before the food in the front and rear of the pot body 3. The user can predict the cooking status of the food in the rear and side of the pot body 3 by observing the food in the front of the pot body 3, thus making it easier for the user to understand the overall cooking status of the food.

[0034] In this embodiment, the hot air channel 24 is T-shaped, including a horizontal portion 242 and a vertical portion 243 (e.g., a vertically arranged portion 243) in the middle section of the horizontal portion 242. Figure 3 As shown, the fan 21 is disposed within the vertical section 243, and the heating element 22 is disposed within the middle section of the horizontal section 242, so that the airflow in the vertical section 243 is evenly distributed to each air outlet 241 after passing through the heating element 22. The middle section of the horizontal section 242 extends rearward to form the vertical section 243. A connecting cavity 13 is provided at the rear of the top surface of the base 1. The top space of the cooking cavity is connected to the rear end of the vertical section 243 through the connecting cavity 13, so that the hot air is evenly diffused at the bottom of the cooking cavity and then flows back to the hot air channel 24 through the connecting cavity 13. The top of the connecting cavity is exposed and can be sealed and connected to the air inlet of the hot air channel when the head cover is closed. During use, hot air flows upward through the vent 31 in the air supply channel and comes into contact with the food, causing the hot air to flow vertically at the bottom of the pot body 3. This ensures that all areas of the food at the bottom are heated and cooked simultaneously. When the hot air separates from the food and flows to the top of the pot body 3, it is drawn in by the connecting cavity 13, creating a circulating flow path between the connecting cavity 13, the hot air channel 24, the air supply channel, and the inner cavity of the pot body 3. The ratio of the height of the connecting cavity 13 to the height of the cooking cavity is A, where A = 0.3. This ensures that the airflow meets the heating requirements and effectively ensures that the hot air flows vertically at the bottom of the pot body 3.

[0035] Specifically, in this embodiment, the horizontal cross-section of the middle section of the horizontal portion 242 is circular, the heating element 22 is a C-shaped heating tube, and a guide block 244 is provided in the middle section of the horizontal portion 242. The guide block 244 forms an annular airflow channel in the area where the heating tube is located. In this way, after the airflow enters the airflow channel, it is guided to flow through the heating element 22 along the direction of the heating tube, thereby reducing the leeward surface area of ​​the heating tube and improving the heating efficiency. In addition, the annular airflow channel also causes the airflow entering the heating tube area to be divided and diverted, further improving the heating efficiency.

[0036] The deformable guide block 244 is disposed in the area enclosed by the heating element 22. Multiple guide blocks form a second airflow channel to guide and divert the airflow from the longitudinal part 243, so that the airflow can flow along the axis of the heating element 22. By increasing the contact time between the airflow and the heating element 22, the hot air temperature is increased, thereby improving the heat transfer efficiency.

[0037] In this embodiment, the bottom surface of the machine head 2 is provided with a protective glass 25. The front part of the protective glass 25 forms the viewing window 23, and the rear part forms the bottom wall of the hot air channel 24. The heat radiation generated by the heating element 22 passes through the protective glass 25 from top to bottom and shines on the top of the food. The horizontal part 242 is located in the middle of the machine head 2 and is offset from the vertical projection of the viewing window 23. The vertical projection contour of the protective glass 25 matches the vertical projection contour of the cooking cavity, which ensures that the rear part of the protective glass 25 can guide the flow of hot air and transmit heat radiation, and also ensures that the front part of the protective glass 25 can form a viewing opening, which is convenient for the user to observe the food in front of the pot 3 in real time.

[0038] Understandably, parameter A can also be 0.25, 0.28, 0.33, etc., as long as it meets the requirement of 1 / 4≤A≤1 / 3.

[0039] Of course, it is understandable that, as one form of an embodiment, such as Figure 2 As shown, the air outlets 241 are symmetrically arranged on both sides of the bottom surface of the head unit 2. The hot air in the hot air channel 24 is evenly distributed to both sides of the cooking cavity and diffused, so that the food located at the front and rear of the pot body 3 is cooked simultaneously. The hot air formed in the hot air channel 24 is evenly distributed to the two air outlets 241 and delivered to both sides of the pot body 3 through the air outlets 241. This ensures that the food on both sides of the pot body 3 is cooked evenly before the food at the front of the pot body 3, and also ensures that the food at the front and rear of the pot body 3 is cooked evenly and simultaneously. This allows the cooking status of the food at the rear of the pot body 3 to be predicted by observing the food at the front of the pot body 3, eliminating the limitation of the viewing angle caused by the small viewing window 23, and effectively improving the user experience.

[0040] In this embodiment, a vent hole 31 is provided on the bottom wall of the pot body 3, and air supply channels are provided on both sides of the cooking cavity, which are connected between the air outlet 241 and the bottom wall of the pot body 3, so that hot air flows from bottom to top through the vent hole 31 and passes through the food in the pot body 3.

[0041] When in use, the hot air generated in the hot air channel 24 is evenly distributed and flows into the corresponding air supply channel through the air outlets 241 on both sides. The air supply channel will deliver the hot air to the bottom of the cooking cavity and then disperse it upward through the vent 31 so that the bottom of the food is evenly cooked.

[0042] In this embodiment, the air supply channel serves to deliver and diffuse hot air, ensuring that the bottom of the food is cooked evenly. Furthermore, the heating element 22, in addition to generating heat carried by the airflow, also produces thermal radiation. This thermal radiation penetrates the protective glass 25 and irradiates and heats the top of the food, ensuring that the top is cooked evenly. The combined heating of hot air and thermal radiation allows for simultaneous heating and cooking of all areas of the food, both top and bottom, enhancing the cooking experience.

[0043] In this embodiment, the gas delivery channel includes a side portion 11 and a bottom portion 12 (e.g., ...). Figure 5 As shown, the side wall of the pot body 3 and the side wall of the cooking cavity form the side portion 11, and the bottom wall of the pot body 3 and the bottom wall of the cooking cavity form the bottom portion 12. The side portion 11 is used to guide the hot air downward, so that the hot air can be delivered to the bottom portion 12 below the pot body 3. The bottom portion 12 is used to receive the hot air from the side portion 11 and to diffuse the hot air and guide the hot air upward, ensuring that all areas at the bottom of the food can effectively receive the hot air. The corresponding areas on both sides of the side wall of the pot body 3 are recessed inward to form a flat area that runs vertically through the pot body 3. When the pot body 3 is inserted into the cooking cavity, the side wall of the pot body 3 matches and fits the side wall of the cooking cavity, so that the flat area and the corresponding area of ​​the side wall of the cooking cavity form a vertically through side portion 11, which is used to connect the air outlet 241 and the bottom portion 12. The outline of the air outlet 241 matches the outline of the upper port of the side part 11, and the air outlet 2 is sealed and connected when the head 2 is closed, effectively preventing hot air from leaking out.

[0044] In this embodiment, the bottom surface of the bottom portion 12 is provided with an upwardly raised guide rib 121 that is arranged in the front-rear direction (e.g., Figure 4 As shown, the bottom periphery of the bottom part 12 is provided with upwardly raised arcuate ribs 122 on both sides of the guide ribs 121. Hot air flows radially inward along the bottom part 12 and diffuses after contacting the arcuate ribs 122 and the guide ribs 121 in sequence before flowing towards the pot body 3. The horizontal cross-sectional profile of the bottom part 12 is circular and is formed by the bottom wall of the cooking cavity and the bottom wall of the pot body 3. In use, the hot air in the side section 11 flows downwards and then turns to flow horizontally inwards around the periphery of the bottom section 12. First, the hot air flowing radially from the outside to the inside along the bottom section 12 contacts the arc rib 122. Part of the hot air crosses the arc rib 122 and flows towards the center of the bottom section 12. The remaining part contacts the arc rib 122 and then flows along the periphery of the bottom section 12, ensuring uniform hot air distribution around the bottom of the pot body 3. Then, the hot air radially crossing the arc rib 122 contacts the guide rib 121 and turns upwards, ensuring uniform hot air distribution in the middle of the pot body 3. The guide rib 121 and the arc rib 122 work together to evenly diffuse and upwardly redirect the hot air.

[0045] In this embodiment, the arc ribs 122 are symmetrically arranged around the axis of the guide ribs 121, and the middle section of the arc ribs 122 faces the lower end of the side portion 11, so that the hot air can be evenly diverted forward and backward by the arc ribs 122. The guide ribs 121 are straight, so that the guide ribs 121 are arranged in the front and back directions, which can not only turn the hot air from both sides, but also divert the hot air in the front and back directions.

[0046] By forming an annular airflow channel through the guide block, and placing the heating element inside the annular airflow channel, the area of ​​airflow contacting the heating element can be effectively increased, while the area of ​​the leeward side of the heating element can be reduced, thereby improving heating efficiency.

Claims

1. An air fryer, comprising a base with a cooking cavity and a head with a hot air duct, wherein a hot air assembly is provided within the hot air duct, the hot air assembly including a fan and a heating element, a pot body is provided within the cooking cavity, and hot air generated by the hot air assembly is input into the cooking cavity to cook food inside the pot body, characterized in that, The heating element is an annular heating tube with an opening. The open end of the heating tube faces the fan. A guide block is provided in the area enclosed by the heating tube. The guide block separates an annular airflow channel within the hot air channel to accommodate the heating tube, so that the airflow flows along the extension direction of the heating tube.

2. The air fryer according to claim 1, characterized in that, At least two sets of guide blocks are provided in the area enclosed by the heating tube, and a second airflow channel is formed between the guide blocks. The inlet of the second airflow channel faces the fan, and the airflow flows through the second airflow channel to the middle part of the heating tube.

3. The air fryer according to claim 2, characterized in that, The hot air channel includes a horizontal section and a vertical section arranged in the middle of the horizontal section. The fan is arranged in the vertical section and the heating tube is arranged in the middle of the horizontal section so that the airflow in the vertical section is evenly distributed to each air outlet after flowing through the heating tube.

4. The air fryer according to claim 3, characterized in that, The horizontal cross-section of the middle section of the horizontal part is circular, and the guide block is located at the middle section of the horizontal part.

5. The air fryer according to claim 1, characterized in that, The front of the machine head is provided with a viewing window for observing the food in front of the pot. The hot air channel includes two air outlets located on both sides of the cooking cavity. During use, the food in front of and behind the pot is heated and cooked simultaneously. The cooking status of the food in the back of the pot can be predicted by observing the food in front of the pot.

6. An air fryer according to claim 5, characterized in that, The air outlets are symmetrically arranged on both sides of the bottom surface of the machine head. The hot air in the hot air channel is evenly distributed to both sides of the cooking cavity and diffused, so that the food located at the front and rear of the pot is cooked at the same time.

7. An air fryer according to claim 6, characterized in that, Ventilation holes are provided on the bottom wall of the pot body, and air supply channels are provided on both sides of the cooking cavity, which connect the air outlet and the bottom wall of the pot body, so that hot air flows from bottom to top through the ventilation holes and passes through the food in the pot body.

8. An air fryer according to claim 7, characterized in that, The gas delivery channel includes a side section and a bottom section. The side section is formed by the enclosing of the side wall of the pot body and the side wall of the cooking cavity, and the bottom section is formed by the enclosing of the bottom wall of the pot body and the bottom wall of the cooking cavity.

9. An air fryer according to claim 8, characterized in that, The bottom surface of the bottom part is provided with an upwardly raised guide rib in the center and arranged in the front-back direction. The bottom periphery of the bottom part is provided with upwardly raised arc ribs on both sides of the guide rib. Hot air flows radially inward along the bottom part and after contacting and diffusing with the arc rib and guide rib in sequence, it turns to flow towards the pot body.

10. An air fryer according to claim 5, characterized in that, The bottom surface of the machine head is provided with protective glass. The front part of the protective glass forms the viewing window, and the rear part forms the bottom wall of the hot air channel. The heat radiation generated by the heating element passes through the protective glass from top to bottom and shines on the top of the food.

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