An air fryer

Abstract

The application relates to an air fryer, which comprises a cooking cavity and a cover located above the cooking cavity, the cover is internally provided with a hot air cavity and a heat dissipation cavity isolated from the hot air cavity, the hot air cavity is internally provided with a hot air assembly, the hot air assembly comprises a fan and a heating element, the cover is internally provided with a wind guide cover, and hot air generated by the hot air assembly is input into the cooking cavity through the wind guide cover to cook food materials, characterized in that the cooking cavity comprises an inner pot for placing food materials, the wind guide cover comprises a lower convex part, the lower edge of the lower convex part is protruded from the lower edge of the cover shell, and is in contact with the upper edge of the inner pot. Through the wind guide cover lower convex setting and cooperation with the pot body, the hot air path is further improved, the overflow of the hot air is reduced, the overall height is reduced, the cost is reduced, and the experience 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 shell with a cooking chamber, a hot air chamber above the cooking chamber, and a hot air assembly inside the hot air chamber, which includes a fan and a heating element. The top of the shell has a heat dissipation chamber isolated from the hot air chamber, typically formed by a cover. Hot air generated by the hot air assembly is input into the cooking chamber to cook the food. To ensure the hot air can enter the cooking chamber smoothly and reduce air loss, a guide path is formed through the cover. This means the cover needs to receive the impact of the hot air, which causes the volume of the heat dissipation chamber to increase due to the need for heat dissipation. Moreover, although the hot air changes its path after passing through the air guide cover, there is still a large overflow space before entering the cooking chamber. This further increases the need for heat dissipation space, resulting in an increase in the overall height of the machine, increasing storage difficulty and transportation costs, and affecting the user experience. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides an air fryer that, by having a downward-protruding air guide hood that works in conjunction with the fryer body, further improves the hot air path, reduces hot air spillage, thereby reducing the overall height, lowering costs, and enhancing the user experience.

[0004] This invention is achieved through the following means: an air fryer, comprising an internal cooking cavity and a cover located above the cooking cavity, wherein the cover contains a hot air cavity and a heat dissipation cavity isolated from the hot air cavity, the hot air cavity contains a hot air assembly, the hot air assembly includes a fan and a heating element, and the cover contains an air guide shroud, wherein the hot air generated by the hot air assembly is input into the cooking cavity through the air guide shroud to cook food, characterized in that the cooking cavity includes an inner pot for placing food, and the air guide shroud includes a lower protrusion, the lower edge of the lower protrusion protruding beyond the lower edge of the cover shell and contacting and engaging with the upper edge of the inner pot. By protruding the air guide shroud downwards and making direct contact with the inner pot, hot air leakage is reduced, thereby improving the efficiency of hot air. At the same time, because hot air leakage is reduced, hot air will not enter between the inner pot and the outer shell, thus reducing the heat dissipation requirements of the pot body. Moreover, hot air will not enter between the lid and the cooking cavity, reducing the effect on the lid, thereby reducing the heat dissipation requirements of the lid. This allows the heat dissipation space of the lid to be relatively smaller. In addition, because the air guide shroud protrudes downwards and contacts the inner pot, it is equivalent to the lid being relatively lowered, reducing its height. After the lid is relatively lowered, the heating element is closer to the food, which can further improve the heating effect.

[0005] Preferably, the heating element and the fan are positioned at the lower protrusion, with the lower protrusion's upward-curving edge engaging with the housing of the cover to form a heat-insulating airflow guide ring surrounding the heating element. This ring prevents the heat generated by the heating element from dissipating outwards. By placing the heat-insulating airflow guide ring around the heating element, heat loss from the hot air cavity is prevented, ensuring heat remains within the cavity and improving cooking efficiency. This also reduces the required volume of the heat dissipation cavity, allowing for easier storage and transportation by reducing the overall housing height, thus enhancing the user experience.

[0006] Preferably, the hot air assembly and the air-guiding heat insulation ring are concentrically arranged and their vertical projections are offset from each other. The hot air flowing radially outward along the fan turns downward and flows into the inner pot after contacting the air-guiding heat insulation ring. The air-guiding heat insulation ring surrounds the hot air assembly, which not only guides and redirects the hot air generated by the hot air assembly, but also prevents the heat generated by the heating element from being transferred upward through the top wall of the hot air cavity, thereby reducing the heat dissipation requirements of the heat dissipation cavity.

[0007] Preferably, the horizontal projection of the heating element falls entirely within the horizontal projection of the air-guiding heat insulation ring. By increasing the horizontal projection area of ​​the air-guiding heat insulation ring, the heat generated by the heating element is prevented from diffusing outward in the horizontal direction, thereby improving the heat insulation effect.

[0008] Preferably, the horizontal projection of the fan falls entirely within the horizontal projection of the air-guiding heat insulation ring, allowing the hot air scattering radially outward along the fan to contact and be redirected by the air-guiding heat insulation ring. The height of the air-guiding heat insulation ring is H, and the thickness of the fan is A, with 1.5A ≤ H ≤ 3A. This increased height of the air-guiding heat insulation ring facilitates the redirection and guidance of hot air, ensuring its flow into the cooking cavity and improving heat transfer efficiency. It also effectively reduces the height of the hot air cavity, thereby reducing the overall casing height. When H < 1.5A, the air-guiding heat insulation ring is too low, allowing hot air to easily cross the ring and contact the periphery of the hot air cavity, resulting in excessive heat loss. When H > 3A, the air-guiding heat insulation ring is too high, increasing the height of the hot air cavity and the casing, making transportation and storage inconvenient.

[0009] Preferably, the housing is provided with an air guide hood forming the top wall of the hot air cavity, and the air guide heat insulation ring is arranged around the bottom periphery of the air guide hood. The air guide hood serves to guide the hot air to flow along a preset path and also prevents heat from diffusing upwards within the hot air cavity, thereby improving heat utilization efficiency. The air guide heat insulation ring and the air guide hood are an integral structure, which facilitates processing and also helps to improve the heat insulation effect.

[0010] Preferably, the air-guiding heat insulation ring has a trapezoidal cross-sectional profile that is wider at the top and narrower at the bottom along the vertical section of the fan radial axis, so that the air-guiding heat insulation ring forms an inclined surface facing the inner wall of the fan to guide the hot air direction. The heat insulation effect of the air-guiding heat insulation ring is matched with its radial thickness, and the thickness of the air-guiding heat insulation ring is the greatest near the air guide cover, effectively blocking heat diffusion into the heat dissipation cavity, thereby reducing the workload of the heat dissipation cavity and ensuring the normal operation of the electrical components in the top of the housing. The inclined surface can both reflect the heat radiation generated by the heating element and guide the hot air direction.

[0011] Preferably, the periphery of the air guide shroud is recessed downwards to form an air guide and heat insulation ring with an internal heat insulation cavity. The air guide and heat insulation ring has a hollow structure, and the air sealed inside the heat insulation cavity helps to impede heat transfer, thus ensuring the heat insulation effect and reducing costs.

[0012] Preferably, the included angle between the two side walls of the air-guiding heat insulation ring is B, where 10°≤B≤60°. This ensures that the bottom width meets the heat insulation requirements by increasing the included angle, and also reduces the bottom volume by limiting the included angle, reserving more space for the hot air cavity to meet the hot air delivery requirements. When B<10°, the thickness is too thin, affecting the heat insulation effect; when B>60°, the bottom is too thick, occupying more space in the hot air cavity and affecting the hot air flow efficiency.

[0013] Preferably, a heat insulation layer is laid on the top surface of the air guide shroud, and the heat insulation layer covers the cavity of the air guide heat insulation ring to form a heat insulation cavity and a heat dissipation cavity that are mutually isolated. The heat insulation layer not only prevents heat from the air guide shroud from spreading to the heat dissipation cavity, but also seals the heat insulation cavity to prevent hot air from flowing into the heat dissipation cavity, effectively isolating heat exchange and improving the heat insulation effect.

[0014] Preferably, the vertical projection of the insulation layer completely covers the top surface of the air guide shroud to limit the transfer of heat from the hot air cavity to the heat dissipation cavity. This ensures that heat in all areas of the air guide shroud is blocked by the insulation layer, thereby improving the insulation effect.

[0015] Preferably, the cooking cavity further includes an outer shell disposed outside the inner pot, the upper edge of which protrudes beyond the upper edge of the inner pot. Preferably, the height by which the upper edge of the outer shell protrudes beyond the upper edge of the inner pot is not less than the height H of the downward protrusion of the air-guiding heat-insulating ring. Preferably, the inner diameter of the upper edge of the outer shell is larger than the outer diameter of the air-guiding heat-insulating ring, and the air-guiding heat-insulating ring is located inside the outer shell. This facilitates the placement of the air-guiding heat-insulating ring within the outer shell.

[0016] The beneficial effects of this invention are: By protruding the air guide shroud downwards and making direct contact with the inner pot, hot air leakage is reduced, thereby improving the efficiency of hot air. At the same time, because hot air leakage is reduced, hot air will not enter between the inner pot and the outer shell, thus reducing the heat dissipation requirements of the pot body. Moreover, hot air will not enter between the lid and the cooking cavity, reducing the effect on the lid, thereby reducing the heat dissipation requirements of the lid. This allows the heat dissipation space of the lid to be relatively smaller. In addition, because the air guide shroud protrudes downwards and contacts the inner pot, it is equivalent to the lid being relatively lowered, reducing its height. After the lid is relatively lowered, the heating element is closer to the food, which can further improve the heating effect.

[0017] An air guide and heat insulation ring is set around the heating element to prevent heat from the hot air cavity from being transferred outward. This ensures that the heat is retained in the hot air cavity, improving cooking efficiency, and also reduces the requirements for the volume of the heat dissipation cavity. In turn, by reducing the height of the shell, it is easier to store and transport, thus improving the user experience. Attached Figure Description

[0018] Figure 1 This is a cross-sectional view of the air fryer described in the embodiment; Figure 2 This is a partial cross-sectional view of the air fryer described in the embodiment; Figure 3 This is a cross-sectional view of the air guide shroud described in the embodiment; In the diagram: 1. Housing, 11. Fan, 12. Heating element, 13. Heat dissipation cavity, 14. Air guide shroud, 15. Heat insulation layer, 2. Heat insulation ring, 21. Inclined surface. Detailed Implementation

[0019] The essential features of the present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0020] Taking a drawer-type air fryer as an example, this embodiment provides an air fryer.

[0021] like Figure 1-2 As shown, the container consists of a housing 1 containing a cooking cavity and a hot air cavity. The hot air cavity houses a hot air assembly, which includes a fan 11 and a heating element 12. The top of the housing 1 has a heat dissipation cavity 13 isolated from the hot air cavity. Hot air generated by the hot air assembly is input into the cooking cavity to cook the food. An air guide shroud is provided, with a lower protrusion 21 whose lower edge protrudes from the lid and contacts the upper edge of the inner pot. Here, the lid refers to the portion above the upper edge of the cooking cavity (the entire pot body).

[0022] In this embodiment, the air fryer includes a cooking chamber and a hot air chamber communicating with the cooking chamber. The hot air chamber is provided with a hot air assembly, and the heat generated by the hot air assembly is input into the cooking chamber to cook the food inside the cooking chamber.

[0023] In this embodiment, the hot air assembly includes a fan 11 and a heating element 12. A motor driving the fan 11 to rotate is located on the top of the housing 1. The heating element 12 is located around the fan 11. The rotating fan 11 draws air from the cooking cavity and forms an airflow passing through the heating element 12. The airflow absorbs heat as it passes through the heating element 12 and forms hot air flowing back into the cooking cavity. The hot air comes into contact with the food after entering the cooking cavity and transfers heat, allowing the food to be gradually cooked from the outside in. The hot air cools 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.

[0024] When using it, first, put the ingredients into the pot body inside the cooking cavity; then, seal the cooking cavity to connect the cooking cavity and the hot air cavity and isolate it from the outside space; finally, generate hot air through the hot air component and input the hot air into the cooking cavity to heat and cook the ingredients in the pot.

[0025] Existing air fryers have a heat dissipation cavity 13 inside the top. During use, the hot air generated by the hot air assembly contacts the wall of the hot air cavity and then changes direction. During this process, the top wall of the hot air cavity also receives heat from the hot air and diffuses it upwards. The heat dissipation cavity 13 can temporarily store the heat from the hot air cavity. The heat dissipation cavity 13 exchanges airflow with the outside space to promptly dissipate the heat from the motor and its surroundings, ensuring that the motor operates within a suitable temperature range and ensuring the motor's lifespan. Typically, a relatively large heat dissipation cavity 13 needs to be set inside the shell 1. By increasing the amount of air exchanged between the heat dissipation cavity 13 and the outside space to promptly dissipate the diffused heat, the height of the shell 1 increases due to the large volume of the heat dissipation cavity 13. This not only raises the center of gravity of the shell 1, affecting the stability of the air fryer during operation, but also causes inconvenience in transportation and storage, affecting the user experience. At the same time, since hot air still dissipates before entering the cooking cavity, this increases the requirements for heat dissipation space and the heat dissipation of the pot body.

[0026] By protruding the air guide shroud downwards and making direct contact with the inner pot, hot air leakage is reduced, thereby improving the efficiency of hot air. At the same time, because hot air leakage is reduced, hot air will not enter between the inner pot and the outer shell, thus reducing the heat dissipation requirements of the pot body. Moreover, hot air will not enter between the lid and the cooking cavity, reducing the effect on the lid, thereby reducing the heat dissipation requirements of the lid. This allows the heat dissipation space of the lid to be relatively smaller. In addition, because the air guide shroud protrudes downwards and contacts the inner pot, it is equivalent to the lid being relatively lowered, reducing its height. After the lid is relatively lowered, the heating element is closer to the food, which can further improve the heating effect.

[0027] In this embodiment, the hot air cavity can be positioned at any location on the housing 1 as needed and is connected to the cooking cavity. The heat dissipation cavity 13 is positioned to match the hot air cavity, thus protecting the motor. The fan 11 and the heating element 12 can also be separately configured and work together to generate hot air; both should be considered specific implementations of this embodiment.

[0028] The structure described in this embodiment is applicable to various types of air fryers, including door-opening, drawer-type, and lid-type air fryers, and all should be considered as specific implementations of this embodiment.

[0029] Furthermore, the lower protrusion 21 is turned upward and cooperates with the shell of the cover to form a wind-guiding and heat-insulating ring 2 surrounding the heating element 12. The wind-guiding and heat-insulating ring 2 prevents the heat generated by the heating element 12 from being transferred to the heat dissipation cavity 13, so that the shell 1 can reduce its height by reducing the volume of the heat dissipation cavity 13.

[0030] A heat-insulating ring 2 is set around the top wall of the hot air cavity. The heat-insulating ring 2 forms an air medium for heat insulation, which further blocks the transfer of heat from the hot air cavity to the heat dissipation cavity 13. This reduces the workload of the heat dissipation cavity 13, thereby reducing its volume and lowering the height of the housing 1, making it easier to transport and store, and improving the user experience.

[0031] In this embodiment, a heat insulation ring 2 is provided at the top of the hot air cavity, surrounding the heating element 12. This heat insulation ring 2 can prevent the hot air assembly from spreading heat horizontally outward, ensuring that the heat remains in the hot air cavity and cooking cavity. This not only improves cooking efficiency but also reduces the height of the housing 1, making it convenient to use.

[0032] As a further improvement, the air-guiding heat insulation ring 2 is disposed on the top wall of the hot air cavity and surrounds the hot air assembly. It guides and concentrates the hot air and heat radiation generated by the hot air assembly, effectively improving the heat transfer efficiency between the heating element 12 and the cooking cavity, thereby improving cooking efficiency. Specifically, the hot air assembly can generate hot air through the cooperation of the fan 11 and the heating element 12, and can also generate heat radiation through the heating element 12, both of which can play a role in heat transfer.

[0033] Specifically, the lower protrusion 21 of the air guide heat insulation ring 2 forms an inclined surface facing the inner wall of the hot air assembly, with the top edge of the inclined surface closer to the hot air assembly than the bottom edge. During use, the hot air assembly generates horizontally outward-spreading hot air. After contacting the inclined surface, the hot air flows downward into the cooking cavity, ensuring that the hot air flows along a preset path and reducing heat loss by minimizing contact between the hot air and the side wall of the hot air cavity. The heat radiation generated by the heating element 12 diffuses in all directions, and both the air guide shroud and the inclined surface reflect the received heat radiation downwards to improve heat transfer efficiency.

[0034] Here, the horizontal projection of the heating element 12 falls entirely within the horizontal projection of the air-guiding heat insulation ring 2, ensuring that the horizontal heat radiation generated by the heating element 12 can all irradiate the inclined surface and be reflected downwards. The horizontal projection of the fan 11 also falls entirely within the horizontal projection of the air-guiding heat insulation ring 2, ensuring that the horizontal hot air generated by the hot air assembly can all impact the inclined surface and be refracted downwards. The height of the air-guiding heat insulation ring 2 is H, and the thickness of the fan 11 is A, where H=2A. This reduces the volume occupied in the hot air cavity and ensures that hot air and heat radiation can be effectively reflected, improving heat transfer efficiency.

[0035] In this embodiment, the hot air assembly and the air-guiding heat insulation ring 2 are concentrically arranged and their vertical projections are offset from each other. The hot air flowing radially outward along the fan 11 turns downward into the cooking cavity after contacting the air-guiding heat insulation ring 2. Specifically, the heating element 12 is annular, and the air-guiding heat insulation ring 2, the heating element 12, and the fan 11 are concentrically arranged to ensure that the hot air diffused in all horizontal directions by the hot air assembly can be blocked by the air-guiding heat insulation ring 2 and turned downward, ensuring that the hot air can be evenly delivered to all circumferential areas of the cooking cavity, thereby ensuring that the food is cooked evenly.

[0036] In this embodiment, the vertical cross-sectional profile of the air guide heat insulation ring 2 along the radial line of the fan 11 is a trapezoid with a wider top and a narrower bottom, so that the air guide heat insulation ring 2 forms an inclined surface that guides the hot air to change direction towards the inner wall of the fan 11. The included angle between the two side walls of the air guide heat insulation ring is B, where B=30°. This not only completes the heat transfer by guiding the heat through the inclined surface, but also improves the heat insulation effect by ensuring the thickness of the bottom of the air guide heat insulation ring, and reduces the volume of the hot air cavity occupied, ensuring smooth flow of hot air.

[0037] Additionally, the cover body is provided with an air guide hood 14 forming the top wall of the hot air cavity, and the air guide heat insulation ring 2 is provided around the bottom periphery of the air guide hood 14. The air guide hood 14 forms the top wall of the hot air cavity, which not only prevents heat from diffusing upwards but also guides the flow of hot air. The air guide heat insulation ring 2 is formed by a downward indentation around the periphery of the air guide hood 14 (e.g., Figure 3As shown in the figure, the air guide heat insulation ring 2 and the air guide cover 14 are seamlessly connected, which effectively improves the heat insulation effect of the air guide cover 14 and prevents hot air from leaking out through the gap between the air guide cover 14 and the heat insulation ring 2.

[0038] Furthermore, the air-guiding heat insulation ring 2 has a hollow structure with an internal heat insulation cavity, allowing it to utilize air as an insulation medium to prevent heat from passing through. Specifically, the periphery of the air guide shroud 14 is recessed downwards to form a heat insulation cavity with an exposed top. A heat insulation layer 15 is laid on the top surface of the air guide shroud 14, covering the opening of the heat insulation cavity. This isolates the heat insulation cavity from the heat dissipation cavity 13, reducing heat transfer between them by blocking airflow and thus ensuring that the air-guiding heat insulation ring 2 has a good heat insulation effect.

[0039] In this embodiment, the vertical projection of the heat insulation layer 15 completely covers the top surface of the air guide shroud 14, which can not only provide secondary heat insulation for the area above the hot air assembly, but also seal the heat insulation cavity, effectively limiting the transfer of heat from the hot air cavity to the heat dissipation cavity 13.

[0040] In addition, the cooking cavity also includes an outer shell disposed outside the inner pot, the upper edge of which protrudes beyond the upper edge of the inner pot. The height by which the upper edge of the outer shell protrudes beyond the upper edge of the inner pot is not less than the height H of the downward protrusion of the air-guiding heat-insulating ring. The inner diameter of the upper edge of the outer shell is larger than the outer diameter of the air-guiding heat-insulating ring, and the air-guiding heat-insulating ring is located inside the outer shell. This facilitates the placement of the air-guiding heat-insulating ring within the outer shell.

[0041] Understandably, the ratio between parameter A and parameter H can also be 1.5, 1.8, 2.5, 3, etc., as long as it meets the requirement of 1.5A≤H≤3A.

[0042] Understandably, the insulation cavity can also be filled with insulation material to improve the insulation effect of the air-guiding insulation ring 2, which should also be regarded as a specific implementation of this embodiment.

[0043] Understandably, parameter B can also be 10°, 20°, 40°, 60°, etc., as long as it meets the requirement of 10°≤B≤60°.

[0044] By protruding the air guide shroud downwards and making direct contact with the inner pot, hot air leakage is reduced, thereby improving the efficiency of hot air. At the same time, because hot air leakage is reduced, hot air will not enter between the inner pot and the outer shell, thus reducing the heat dissipation requirements of the pot body. Moreover, hot air will not enter between the lid and the cooking cavity, reducing the effect on the lid, thereby reducing the heat dissipation requirements of the lid. This allows the heat dissipation space of the lid to be relatively smaller. In addition, because the air guide shroud protrudes downwards and contacts the inner pot, it is equivalent to the lid being relatively lowered, reducing its height. After the lid is relatively lowered, the heating element is closer to the food, which can further improve the heating effect.

[0045] An air guide and heat insulation ring is set around the heating element to prevent heat from the hot air cavity from being transferred outward. This ensures that the heat is retained in the hot air cavity, improving cooking efficiency, and also reduces the requirements for the volume of the heat dissipation cavity. In turn, by reducing the height of the shell, it is easier to store and transport, thus improving the user experience.

[0046] 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 cooking chamber and a cover located above the cooking chamber, wherein the cover contains a hot air chamber and a heat dissipation chamber isolated from the hot air chamber, the hot air chamber contains a hot air assembly including a fan and a heating element, and the cover contains an air guide shroud, wherein hot air generated by the hot air assembly is introduced into the cooking chamber through the air guide shroud to cook food, characterized in that, The cooking cavity includes an inner pot for placing ingredients. The air guide shroud includes a lower protrusion. The lower edge of the lower protrusion protrudes beyond the lower edge of the outer shell of the lid and contacts and engages with the upper edge of the inner pot. The heating element and the fan are disposed at the lower protrusion. The periphery of the air guide shroud is recessed downward to form an air guide and heat insulation ring with an internal heat insulation cavity surrounding the heating element. A heat insulation layer is laid on the top surface of the air guide shroud. The heat insulation layer covers the opening of the heat insulation cavity to form a heat insulation cavity and a heat dissipation cavity that are mutually isolated.

2. The air fryer according to claim 1, characterized in that, The lower protrusion flips upward and engages with the shell of the cover to form a wind-guiding and heat-insulating ring surrounding the heating element. The wind-guiding and heat-insulating ring prevents the heat generated by the heating element from diffusing outward.

3. An air fryer according to claim 2, characterized in that, The hot air assembly and the air guide heat insulation ring are concentrically arranged and their vertical projections are offset from each other. The hot air flowing outward along the radial direction of the fan turns downward and flows into the inner pot after contacting the air guide heat insulation ring.

4. An air fryer according to claim 3, characterized in that, The horizontal projection of the fan falls completely within the horizontal projection of the air-guiding heat insulation ring. The height of the air-guiding heat insulation ring is H, and the thickness of the fan is A, where 1.5A≤H≤3A.

5. An air fryer according to claim 3, characterized in that, The horizontal projection of the heating element falls entirely within the horizontal projection of the air-guiding heat insulation ring.

6. An air fryer according to claim 2, characterized in that, The air-guiding heat insulation ring has a trapezoidal shape with a wider top and a narrower bottom along the vertical cross-sectional profile of the fan diameter, so that the air-guiding heat insulation ring forms an inclined surface that guides the hot air to change direction towards the inner wall of the fan.

7. An air fryer according to claim 2, characterized in that, The included angle between the two side walls of the air-guiding heat insulation ring is B, where 10°≤B≤60°.

8. An air fryer according to claim 2, characterized in that, The cooking cavity also includes an outer shell disposed outside the inner pot, the upper edge of which protrudes beyond the upper edge of the inner pot.

9. An air fryer according to claim 8, characterized in that, The height by which the upper edge of the outer shell protrudes beyond the upper edge of the inner pot is not less than the height H of the downward protrusion of the air guide and heat insulation ring.

10. An air fryer according to claim 8, characterized in that, The inner diameter of the upper edge of the outer shell is larger than the outer diameter of the air-guiding heat insulation ring, and the air-guiding heat insulation ring is located inside the outer shell.

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