Air fryer comprising a food support

Abstract

An air fryer (100) is provided that includes a cooking chamber, a heating element, a circulation system, and an air fryer accessory. The air fryer accessory includes a fluid-permeable food support (110) for supporting food thereon at least when the food is inside the cooking chamber (102) of the air fryer. The food support includes a central portion (114) for protecting food supported thereon from hot air below the central portion. The food support also includes a peripheral portion (116). The peripheral portion surrounds the central portion, wherein hot air is deliverable through the food support to reach food supported on the food support primarily via or only via the peripheral portion.

Description

TECHNICAL FIELD

[0001] The present invention relates to an air fryer comprising a food support for supporting food in a cooking chamber of the air fryer. BACKGROUND

[0002] Air fryers have been a common kitchen appliance, but their popularity continues to grow. For example, air fryers can take the form of a portable oven designed to fit on a kitchen countertop.

[0003] Air fryers differ from, for example, convection ovens at least in part in the direction in which air is circulated through the cooking chamber. When oriented for use, the cooking chamber of an air fryer has a top and a bottom. A circulation system (e.g., in the form of a fan driven by a motor) is arranged to circulate air through food received in the cooking chamber upwardly in the direction of the top and / or downwardly in the direction of the bottom.

[0004] For example, by mounting a heating element of the air fryer near the top of the cooking chamber, air that has passed upwardly through the food can be reheated by the heating element before being directed back into the food at the bottom, around a duct.

[0005] This arrangement has various advantages, particularly in terms of achieving a frying effect without, or with only a relatively small amount of, cooking oil.

[0006] In addition to this frying effect, various improvements have been proposed to enable air fryers to cook a wider variety of food and achieve different cooking effects.

[0007] In particular, accessories for baking items containing dough, such as pizza, in the cooking chamber of an air fryer have been introduced. However, such accessories have encountered various challenges. One problem is that the bottom of a pizza supported by such an accessory can lack crispiness due to insufficient heat received during baking in the air fryer, particularly when the pizza dough has not been pre-baked, for example in the case of a homemade pizza. This can be due to the relatively large area of the pizza spanning a large portion of the cooking chamber and thus blocking almost all of the airflow provided by the circulation system. As a result, the main airflow can only touch the upper side of the pizza, where the toppings of the pizza are provided, and then return to the circulation system. Only a small amount of air (e.g., occasional turbulent air thrown underneath the pizza) can bypass the pizza to heat the bottom of the pizza. This can be achieved through a relatively small gap between the pizza and the corners of the cooking chamber. The lack of constant airflow passing underneath the pizza can result in relatively inefficient heating of the bottom of the pizza.

[0008] Some prior art (e.g. CN 217524745U, CN 214946731U or CN 215914229U) discloses a fluid-permeable food support for supporting food on the food support in a cooking chamber of an air fryer, and having a greater open area around a peripheral portion of a central portion than the central portion.

[0009] Another problem is that even with a dedicated accessory (e.g. a food support) for baking such dough-containing items, the air flow direction through the cooking chamber can cause the baking effect to be impaired. SUMMARY

[0010] The invention is defined by the claims.

[0011] According to an example of an aspect of the invention, there is provided an air fryer comprising: a cooking chamber; a heating element; a circulation system for circulating air heated by the heating element in the cooking chamber; a fluid-permeable food support for supporting food on the food support in the cooking chamber; and one or more flow channels extending below the food support and into which air heated by the heating element can be delivered by the circulation system, wherein the food support comprises: a central portion at a centre of the food support and arranged to extend from the centre over the one or more flow channels to protect food supported on the central portion from the hot air in the one or more flow channels; a perimetral portion supportable food surrounding the central portion and having a greater open area than the central portion; and a side wall upstanding away from a portion of an outer edge of the food support and extending only around the portion of the outer edge of the food support.

[0012] While the flow channel(s) extending below the food support can facilitate upward and / or downward air flow within the cooking chamber of the air fryer, such air flow can cause the baking effect to be impaired. In particular, during baking, the central region of the dough supported in the cooking chamber can be caused to rise / bulge and even form a hole in the central region of the dough.

[0013] The invention is based, in part, on the recognition that arranging a relatively low-permeable or impermeable central portion of the food support over the flow channel(s) can help to minimise the risk of the dough central region rising / bulging upwards and forming a hole.

[0014] As the open area of the peripheral portion is larger than the open area of the central portion, hot air can still reach the dough by passing through the food support mainly via or only via the peripheral portion surrounding the central portion. Nonetheless, hot air entering the dough from the periphery in this way can reduce the risk of the dough rising / expanding and forming holes.

[0015] The portion of the sidewall standing away from the outer edge of the food support and extending only around this portion of the outer edge of the food support can contribute to providing a controlled (e.g. uniform) flow of hot air to food supported on the food support while enhancing the cooking / baking effect.

[0016] It is noted that the open area is a ratio known in the art which indicates how much of the area of a panel or sheet is occupied by holes, expressed in percentage. For example, if the open area of the central portion is 10%, this means that 10% of the central portion is a hole and 90% of the central portion is material, e.g. metal-containing material.

[0017] The central portion is located at the center, in other words at the centroid of the food support when viewed in plan view.

[0018] The central portion extends outwardly from the center to an inner boundary defined between the central portion and the peripheral portion. The central portion is accordingly delimited by this inner boundary, wherein the peripheral portion is defined between the inner boundary and the outer boundary.

[0019] In some embodiments, the aperture(s) in the central portion each have a maximum dimension of at most 3 mm.

[0020] This can avoid or at least contribute to minimizing the risk of the dough being excessively suspended by the central portion and thereby enhance the baking effect obtainable using the air fryer.

[0021] If more than one aperture is delimited by the central portion, the closest edges of the nearest adjacent apertures can be spaced apart from each other by at least 3 mm, e.g. at least 4 mm, e.g. about 5 mm.

[0022] The open area of the central portion can be 0 to 10%.

[0023] This can contribute to minimizing the air flow through the central portion.

[0024] In some embodiments, the central portion has an open area of 0%. In such embodiments, no aperture is delimited by the central portion, e.g. no such aperture is formed by the metal material of which the food support is formed in the central portion.

[0025] Accordingly, the central portion can prevent hot air below the central portion from passing through the central portion to food supported on the central portion. Furthermore, instances of dough hanging through the central portion can be mitigated whilst using the air fryer can enhance the baking effect.

[0026] Alternatively, the central portion can have an open area of greater than 0% but less than or equal to 10%. In other words, the central portion can be permeable, although due to the open area of the central portion being limited to a maximum of 10%, air flow through the central portion can be minimised.

[0027] In some embodiments, the central portion spans at least 10% of the total area of the food support. This minimum area of the central portion has been found to be particularly effective in minimising the risk of the dough central region doming / bulging and forming holes.

[0028] In such embodiments, the peripheral portion can span at most 90% of the total area of the food support.

[0029] Alternatively or additionally, the central portion can have a minimum dimension of at least 5cm, preferably at least 8cm, extending from a first point on an inner boundary of the central portion across a centre of the food support to an opposing second point on the inner boundary.

[0030] This minimum dimension of the central portion has been found to be particularly effective in minimising the risk of the dough central region doming / bulging and forming holes.

[0031] In some embodiments, for example in combination with the minimum area and / or minimum dimension of the central portion described above, the central portion spans at most 30% of the total area of the food support.

[0032] The maximum area of 30% of the central portion can help to ensure that sufficient air flow reaches the food primarily, or only, via the peripheral portion.

[0033] In such embodiments, the peripheral portion can span at least 70% of the total area of the food support.

[0034] In some embodiments, the open area of the peripheral portion is at least 30%. Such a minimum open area of the peripheral portion can facilitate air flow therethrough to food supported on the food support.

[0035] In some embodiments, the one or more flow channels comprise adjacent flow channels separated from one another by a separation rib. In such embodiments, the central portion can be arranged to extend over the separation rib and the adjacent flow channels.

[0036] In this case, the central portion can comprise a non-perforated plate portion arranged above the flow channel(s) and the partition rib(s), for example in the form of a non-perforated plate portion.

[0037] In some embodiments, the air fryer comprises an air guiding member below the food support, the air guiding member being configured to direct hot air towards the food support, the flow channel(s) being at least partly defined by the air guiding member.

[0038] The air guiding member may, for example, comprise a so-called star shape. The star shape comprises a plurality of radial partition ribs that separate adjacent flow channels from each other.

[0039] In some embodiments, the central portion is arranged or can be arranged above a central region of the air guiding member, for example the central portion spanning at most 30% of the total area of the food support.

[0040] In this way, the central portion can help to protect the central region of the dough supported on the central portion from the relatively strong air flow directed from the central region of the air guiding member.

[0041] It is noted that the central region of the air guiding member can be aligned with an inlet region of a fan comprised in the circulation system, through which inlet region air is axially drawn from the cooking chamber into the fan.

[0042] In some embodiments, a single flow channel is provided. In such embodiments, the single flow channel can be defined by the space between the bottom of the cooking chamber, for example a flat base portion of the cooking chamber wall, and the underside of the food support.

[0043] It is noted that the flat base portion of the cooking chamber wall as described above can imply that no air guiding member, for example a star-shaped air guiding member, is arranged on the base portion of the cooking chamber wall below the food support.

[0044] In some embodiments, the air fryer comprises a handle for coupling to the food support, the handle facilitating moving the food support into and out of the cooking chamber.

[0045] In such embodiments, the food support can be supported above the flow channel(s) via the handle.

[0046] In some embodiments, the side wall stands away from the outer edge of the food support at an angle, such that the side wall extends inwards towards the central portion of the food support. This inclination of the side wall can further help to control the flow of hot air to the food supported on the food support.

[0047] In some embodiments, the air fryer comprises a further food support for supporting food on it in the cooking chamber, wherein the further food support is arranged or arrangeable above the food support in the cooking chamber. This can facilitate cooking, e.g. baking, more food in the cooking chamber.

[0048] In some embodiments, the further food support comprises a further central portion arranged to shield food supported on the further central portion from hot air between the food support and the further food support, and a further peripheral portion on which food is supportable, wherein the further peripheral portion surrounds the further central portion and has a larger open area than the further central portion.

[0049] The further central portion can help to minimize the risk of a central region of a dough supported on the further food support to rise / expand upwards and form holes. Hot air can still reach the dough via the further peripheral portion surrounding the further central portion, but the risk of the dough rising / expanding and forming holes is less.

[0050] The open area of the further central portion can be 0 to 10%. This can help to minimize air flow through the further central portion.

[0051] In some embodiments, the further central portion has an open area of 0%. In other words, the further central portion can be impermeable in order to block hot air below the further central portion from reaching food supported on the further central portion through the further central portion.

[0052] Alternatively, the further central portion can have an open area of more than 0% but less than or equal to 10%. In other words, the further central portion can be permeable, although air flow through the further central portion can be minimized due to the open area of the further central portion being limited to a maximum of 10%.

[0053] In some embodiments, the aperture(s) delimited by the further central portion each have a maximum dimension of at most 3 mm.

[0054] This can avoid or at least help to minimize the risk of the dough being excessively suspended through the further central portion. This can help to enhance the baking effect obtainable using the air fryer.

[0055] Alternatively or additionally, for the aperture(s) defined by the further central portion, each aperture has a maximum dimension of at most 3mm, and if more than one aperture is defined by the further central portion, the closest edges of the nearest adjacent apertures of the further central portion can be spaced apart from each other by at least 3mm, for example at least 4mm, for example about 5mm.

[0056] In some embodiments, the central portion of the food support and the further central portion of the further food support are aligned with each other such that the further central portion extends over the central portion, for example obscuring the central portion.

[0057] In some embodiments, the further side wall stands away from a portion of the further outer edge of the further food support and extends only around that portion of the further outer edge of the further food support. The further side wall can help to provide a controlled (for example uniform) flow of hot air to food supported on the further food support, whilst enhancing the cooking / baking effect.

[0058] In embodiments comprising a side wall and a further side wall, the portion of the outer edge along which the side wall extends can be aligned with the remainder of the further outer edge along which the further side wall does not extend. Alternatively or additionally, opposing regions of the side wall and the further side wall can face each other through the further food support.

[0059] In this way, the side wall and the further side wall can cooperate with each other to control the flow of hot air through the cooking chamber.

[0060] In some embodiments, the side wall and the further side wall can be arranged relative to each other such that hot air is directed through the food support in a first direction towards the side wall, and then through the further food support in a second direction (for example opposite to the first direction) towards the further side wall.

[0061] In some embodiments, a cover member is arranged or can be arranged between the heating element and the food support, with one or more flow paths being provided for hot air to pass through and / or past the cover member. The cover member can help to reduce the risk of food being blown onto the heating element by the air flow. In some embodiments, the cover member can comprise a perforated cover (such as a mesh), for example in the form of a perforated cover.

[0062] In some embodiments, a cover member is arranged or can be arranged between the heating element and the food support such that radiation from the heating element is incident on a thermally insulating portion of the cover member. In such embodiments, food supported on the food support and / or the further food support (when present) can be protected from the radiation of the heating element.

[0063] This can help minimize the risk of food burning. This can be particularly advantageous in embodiments that include additional food supports, which can be or can be positioned closer to the heating element than the food supports, near the top of the cooking chamber.

[0064] In a particularly preferred embodiment, the cover member includes a heat-insulating portion that defines a central opening that defines a flow path toward the inlet area of ​​the fan.

[0065] When the food support, cover member, and optionally additional food support are received in the cooking chamber, such a central opening defined by the insulation portion can be aligned with the fan inlet area.

[0066] These and other aspects of the invention will be apparent from the embodiments described below and will be explained with reference to those embodiments. Attached Figure Description

[0067] To better understand the invention and to more clearly illustrate how the invention can be implemented, reference will now be made to the accompanying drawings by way of example only, in which:

[0068] Figure 1 An air fryer is schematically depicted according to an example;

[0069] Figure 2 A portion of an air fryer, based on another example, is shown;

[0070] Figure 3A and Figure 3B Plan views of the air guiding component and food support component, respectively, are provided based on the example;

[0071] Figure 4A and Figure 4B Plan views of the air guiding component and the food support component, respectively, are provided according to another example;

[0072] Figure 5A A plan view of a food support component based on yet another example is provided;

[0073] Figure 5B Provided Figure 5A An enlarged perspective view of the central portion of the food support shown;

[0074] Figure 6 A schematic plan view of a food support component based on another example is provided;

[0075] Figure 7 A portion of an air fryer, based on yet another example, is depicted schematically;

[0076] Figure 8a food support and a further food support according to a first example are schematically depicted;

[0077] Figure 9 perspective views of a food support and a further food support according to a second example are provided;

[0078] Figure 10A and Figure 10B a view of a portion of an air fryer is provided, the air fryer comprising Figure 9 a food support and a further food support as shown;

[0079] Figure 11 a food support and a further food support according to a third example are schematically depicted;

[0080] Figure 12A and Figure 12B views of a food support and a further food support according to a fourth example are provided, wherein a pizza is supported on each of the food support and the further food support;

[0081] Figure 13 a food support and a further food support according to a fifth example are schematically depicted;

[0082] Figure 14 perspective views of a food support and a further food support according to a sixth example are provided, wherein a pizza is supported on each of the food support and the further food support;

[0083] Figure 15 a food support and a further food support according to a seventh example are schematically depicted; and

[0084] Figure 16 perspective views of a food support and a further food support according to an eighth example are provided. DETAILED DESCRIPTION

[0085] The present application will be described with reference to the accompanying drawings.

[0086] It should be understood that the detailed description and specific examples, while indicating exemplary embodiments of apparatuses, systems and methods, are intended for purposes of illustration only and are not intended to limit the scope of the present application. These and other features, aspects, and advantages of the apparatuses, systems and methods of the present application will become better understood from the following description, appended claims, and accompanying drawings. It should be understood that the drawings are diagrammatic and schematic only, and are not drawn to scale. It should also be understood that the same reference numerals will be used throughout the figures to indicate the same or similar parts.

[0087] An air fryer accessory is provided. The air fryer accessory comprises a fluid-permeable food support for supporting food on the food support at least when the food is inside a cooking chamber of an air fryer. The food support comprises a central portion for protecting food supported on the central portion from hot air below the central portion. The food support further comprises a peripheral portion. The peripheral portion surrounds the central portion, wherein hot air can be conveyed through the food support to reach food supported on the food support mainly via or only via the peripheral portion. The invention further provides an air fryer comprising a cooking chamber, a heating element, a circulation system, and an air fryer accessory.

[0088] Figure 1 An air fryer 100 according to an example is schematically depicted. The air fryer 100 has a cooking chamber 102 at least partially delimited by a cooking chamber wall 103.

[0089] The air fryer 100 can comprise a housing (not visible in the figures), e.g. a plastic housing, in which at least a portion of the cooking chamber wall 103 is arranged.

[0090] The air fryer 100 comprises a heating element 104 and a circulation system 106, 108 for circulating air heated by the heating element 104 in the cooking chamber 102.

[0091] In some embodiments, as shown in Figure 1 the heating element 104 is arranged to irradiate food (not visible in the figures) received in the cooking chamber 102, as well as to heat air circulated by the circulation system 106, 108. Figure 1

[0092] The heating element 104 can have any suitable design. In some embodiments, the heating element 104 comprises an electric resistance heating element 104, e.g. is defined by an electric resistance heating element. In particular, a spiral electric resistance heating element 104 is mentioned to be comprised in the heating element 104. For example, air can be circulated by the circulation system 106, 108 through a space(s) between the coils of such a spiral electric resistance heating element 104 in order to heat the air. Such coils are schematically depicted in Figure 1

[0093] In at least some embodiments, the circulation system 106, 108 comprises a fan 106 and a motor 108, wherein rotation of the fan 106 driven by the motor 108 causes circulation of air.

[0094] ​​In the cooking chamber 102, a fluid-permeable food support 110 supports food thereon. The food support 110 can be formed of any suitable material. In some embodiments, the food support 100 comprises a metallic material, in other words a metal or a metal alloy. Such a metallic material is preferably coated with a non-stick coating, such as a fluoropolymer coating. In other embodiments, the food support 110 comprises a heat-resistant polymer (such as silicone), for example is formed of a heat-resistant polymer.

[0095] In some embodiments, as shown in Figure 1 , the air fryer 100 comprises a drawer 103A which is slidable so as to enable access to the cooking chamber 102, wherein the food support 110 is comprised in or can be arranged in the drawer 103A.

[0096] The drawer 103A can be mounted in any suitable manner, such that the drawer 103A is slidable, for example relative to the remainder of the air fryer 100, so as to enable access to and (re)closure of the cooking chamber 102. In some embodiments, the drawer 103A is mounted on a rail, wherein the drawer 103A is slidable on the rail in a first direction so that the cooking chamber 102 is enabled to be accessed, and the drawer 103A is slidable on the rail in a cross direction opposite to the first direction so that the cooking chamber 102 is enabled to be closed.

[0097] It is noted that the cooking chamber 102 can be accessed in other ways, for example via a movable lid (not visible in the figures) which can be moved, for example by lifting it, so as to enable access to the cooking chamber 102. Such a movable lid can for example be pivotably mounted, whereby pivoting of the lid enables access to the cooking chamber 102.

[0098] The food support 110 can be arranged (for example mounted) in the cooking chamber 102 in any suitable manner. In some embodiments, as shown in Figure 1 , a handle 111 is coupled or couplable to the food support 110, wherein the handle 111 facilitates moving the food support 110 into and out of the cooking chamber 102.

[0099] In addition to being able to lift and lower the food support 110, the handle 111 can also help a user to slide the drawer 103A by laterally pulling or pushing the handle 111 to access or (re)close the cooking chamber 102.

[0100] To this end, with reference to Figure 4A and Figure 5A , a handle support 111A can be comprised in the drawer 103A, wherein the handle 111 and the handle support 111A are co-operable with each other so that the drawer 103A is slidable by laterally pulling or pushing the handle 111 when the handle 111 and the handle support 111A co-operate with each other.

[0101] More generally, whether or not such a handle 111 is included, the food support 110 can be removable from the cooking chamber 102.

[0102] This removability can facilitate loading of food onto the food support 110 or unloading of food from the food support, and can also facilitate cleaning of the food support 110 and the cooking chamber 102. Alternatively or additionally, removal of the food support 110 from the cooking chamber 102 can enable another type of food support 110 to be arranged in the cooking chamber 102, e.g. for cooking different types of food and / or for implementing different types of cooking.

[0103] It is noted that the food support 110 can be supplied separately from the rest of the air fryer 100. The food support 110 can be included in an air fryer accessory suitable for use with the air fryer 100, the air fryer 100 comprising a cooking chamber 102 in which the food support 110 can be received, a heating element 104 and a circulation system 106, 108.

[0104] It is further noted that the food support 110 can be used to support various different types of food thereon, such as fish, chicken, frankfurters, etc. Pizza is used herein as a representative example of such food, which can be too large to fit in a conventional air fryer basket.

[0105] Referring again to Figure 1 , one or more flow channels 112 extend beneath the food support 110. Air heated by the heating element 104 can be delivered by the circulation system 106, 108 into the flow channel(s) 112. Due at least in part to the fluid permeability of the food support 110, the hot air in the flow channel(s) 112 can pass from below into the food supported on the food support 110.

[0106] Delivery of air heated by the heating element 104 into the flow channel(s) 112 by the circulation system 106, 108 can be implemented in any suitable manner. In some embodiments, as shown in Figure 1 , an air conduit 113 can be defined between the outlets of the fan 106 from which outlet air is expelled or reaches the inlet(s) of the flow channel(s) 112. Providing / defining such an air conduit 113 will be described in more detail below.

[0107] Referring to Figure 2 , the hot air in the flow channel(s) 112 can pass from below into the dough-containing item, such as the pizza PZ, which can facilitate effective dough browning.

[0108] Furthermore, in embodiments where the heating element 104 is arranged to irradiate food received in the cooking chamber 102, the toppings TP of the pizza PZ can be heated from above by being irradiated by the heating element 104, and the dough is heated by the hot air that is transported there via the flow channel(s) 112. This can contribute to an efficient and effective pizza baking.

[0109] However, the transport of hot air from below to the food supported by the food support 110 can in some cases result in impaired baking results. In particular, during baking, the central region of the dough can be caused to bulge / swell, and even holes can be formed in the central region of the dough. In the worst case, the bulging of the dough can result in the dough reaching the heating element 104, and thus being burnt by the heating element. Such burning can result in the production of too much smoke.

[0110] Reference is made to Figure 1 to Figure 6 The food support 110 comprises a central portion 114 at a center 115 of the food support 110, which central portion is arranged to extend from the center 115 beyond each of the flow channel(s) 112, e.g. one or more flow channels 112, to protect food supported on the central portion 114 from the hot air in the flow channel(s) 112. The food support 110 further comprises a peripheral portion 116, which can support food, wherein the peripheral portion 116 surrounds the central portion 114.

[0111] In order to protect food supported thereon from the hot air in the flow channel(s) 112, the central portion 114 is an impermeable or at least a relatively low permeable central portion 114, in particular compared to the peripheral portion 116.

[0112] Hence, the central portion 114 can be seen as a wind screen. Such a wind screen can e.g. have a diameter of about 10 cm, and / or can not have any openings.

[0113] More generally, the different permeability of the central portion 114 and the peripheral portion 116 can be defined in terms of the peripheral portion 116 having a larger open area than the central portion 114, e.g. 0% to 10% of the open area of the central portion 114.

[0114] The hot air can still mainly or only pass through the food support 110 via the peripheral portion 116 surrounding the central portion 114 to reach the dough. Nonetheless, the hot air entering the dough from the periphery in this way can reduce the risk of the dough bulging / swelling and forming holes.

[0115] It should be noted that the opening area is a ratio known in the art, which indicates how much of the area of ​​a plate or sheet is occupied by holes, expressed as a percentage. For example, if the opening area of ​​the central portion 114 is 10%, it means that 10% of the central portion 114 is holes, and 90% of the central portion 114 is material, such as metal or silicone.

[0116] For example, according to Figure 3B , Figure 4B , Figure 5A and Figure 6 The view provided allows for the measurement of the opening area from a planar image of the food support 110. The openings and material of the food support 110 can be distinguished in the image, and the area corresponding to the opening can be determined. The opening area of ​​those portions 114 and 116 is obtained by dividing the latter by the total area of ​​the relevant portions 114 and 116 of the food support 110 and multiplying by 100.

[0117] When viewed as a two-dimensional shape in a planar diagram, for example according to Figure 3B , Figure 4B , Figure 5A and Figure 6 In the view provided, the center 115 of the food support 110 can be considered as the centroid (in other words, the geometric center) of the food support 110.

[0118] The central portion 114 extends outward from the center 115 to an inner boundary defined between the central portion 114 and the peripheral portion 116. The central portion 114 is correspondingly defined by this inner boundary, wherein the peripheral portion 116 is defined between the inner boundary and the outer boundary.

[0119] The inner boundary between the central portion 114 and the peripheral portion 116 may be defined by an imaginary line that intersects the innermost opening 117A of the peripheral portion 116 at a point on the perimeter of each innermost opening 117A (the point being closest to the center 115 of the food support 110). The imaginary line defines the shortest distance around the central portion 114 that connects the innermost opening 117A but does not pass through it.

[0120] The outer boundary of the peripheral portion 116 can be defined by an imaginary envelope that intersects the outermost opening 117B of the peripheral portion 116 at a point on the perimeter of each outermost opening 117B (the point furthest from the center 115 of the food support 110). The imaginary envelope defines the shortest distance around the peripheral portion 116 that connects the outermost opening 117B but does not pass through it.

[0121] When viewed in a plan view, for example according to Figure 3B , Figure 4B andFigure 5A The outermost aperture 117B of the peripheral portion 116 can be considered to be the aperture of the peripheral portion 116 closest to the perimeter PER of the food support 110, provided the view.

[0122] In some embodiments, as Figure 6 illustrated, the outermost aperture(s) 117B can be at the perimeter PER of the food support 110, in which case the points on the respective circumference through which the imaginary envelope passes are defined on the perimeter PER of the food support 110.

[0123] In other embodiments, as Figure 3B , Figure 4B and Figure 5A illustrated, an unapertured outermost region is provided between the outer boundary of the peripheral portion 116 and the perimeter PER of the food support 110.

[0124] In some embodiments, as Figure 6 illustrated, only one set of apertures 117A, 117B is provided in the peripheral portion 116. In such embodiments, the innermost aperture 117A is the same as the outermost aperture 117B.

[0125] More generally, with reference to Figure 4B and Figure 5A , the innermost aperture 117A of the peripheral portion 116 is distinguishable from the aperture(s) 117C of the central portion 114 in that the innermost aperture 117A of the peripheral portion 116 belongs to a set of apertures which are sized and / or spaced apart from one another such that they provide greater air permeability than the inner aperture(s) 117C closer to the centre 115 of the food support 110.

[0126] The aperture(s) 117C, if any, provided in the central portion 114 can each have a minimum dimension of 3mm or less.

[0127] In some embodiments, as Figure 5A and Figure 5B illustrated, the aperture(s) 117C in the central portion 114 each have a maximum dimension of at most 3mm.

[0128] This can avoid or at least help to minimise the risk of the dough being overhanging through the central portion 114 and thereby enhance the baking effect obtainable using the food support 110.

[0129] The apertures defined by the food support 110 can have any suitable form, such as a slot, a circular / elliptical hole or shape(s) defined between the web members (e.g. wires) of the web.

[0130] In a non-limiting example, the peripheral portion 116 comprises, e.g. is defined by, a metal mesh, the distance between the fibres / threads of which is e.g. 2 mm.

[0131] Such a mesh can be highly air-permeable.

[0132] The size of an aperture is measured along a straight line from a first point on the perimeter of the aperture, through the centroid of the aperture, to a second point on the perimeter. The minimum size is the smallest of all such distances across the aperture. The maximum size is the largest of all such distances across the aperture.

[0133] It is noted that in this context, the term “centroid” refers to the geometric centre of the respective aperture, when considered as a two-dimensional shape in a plan view.

[0134] In embodiments, as shown in Figure 4B where the elongated channel-like aperture(s) 117C are provided in the central portion 114, the minimum size of 3 mm or less can correspond to the width of the channel-like aperture 117C extending substantially transversely to its length.

[0135] In embodiments, as shown in Figure 5A and Figure 5B where the aperture(s) 117C provided in the central portion 114 take the form of a hole, e.g. a circular or elliptical hole, the minimum size of 3 mm or less can correspond to the minimum distance across the respective hole. It is noted that in the case of a circular hole, both the minimum size and the maximum size correspond to the diameter of the hole.

[0136] With continued reference to Figure 5A and Figure 5B if the central portion 114 delimits more than one aperture 117C, the closest edges of the closest neighbouring apertures 117C of the central portion 114 can be spaced apart from each other by at least 3 mm, e.g. at least 4 mm, e.g. about 5 mm.

[0137] Such spacing can help to minimise air flow through the central portion 114, and thus to mitigate dough centre area swelling / bulging and hole formation.

[0138] As an alternative or in addition to the closest edges of the closest neighbouring apertures 117C of the central portion 114 being spaced apart from each other by at least 3 mm, the spacing between the closest edges of the closest neighbouring apertures of the peripheral portion 116 can be less than the spacing between the closest edges of the closest neighbouring apertures 117C of the central portion 114. For example, the spacing between the closest edges of the closest neighbouring apertures of the peripheral portion 116 can be at most 2.5 mm.

[0139] Such a difference in aperture spacing between the central portion 114 and the peripheral portion 116 can help to provide greater permeability in the peripheral portion 116.

[0140] In some embodiments, as shown in Figure 3B and Figure 6 the central portion 114 has an open area of 0%. In such embodiments, no apertures are defined by the central portion 114, e.g. no such apertures are defined by the metal material forming the food support 110 in the central portion 114.

[0141] Accordingly, the central portion 114 can prevent hot air below the central portion 114 from passing through the central portion 114 to food supported on the central portion 114. Furthermore, instances of dough hanging through the central portion 114 can be mitigated whilst using the air fryer 100 can improve baking results.

[0142] In some embodiments, as shown in Figure 4B and Figure 5A the central portion 114 has an open area of greater than 0% but less than or equal to 10%. In other words, the central portion 114 can be permeable, although due to the open area of the central portion 114 being limited to a maximum of 10%, air flow through the central portion can be minimised.

[0143] In some embodiments, the central portion 114 spans at least 10% of the total area of the food support 110. It has been found that such a minimum area of the central portion 114 is particularly effective in minimising the risk of dough central region bulging / expanding and forming holes.

[0144] In such embodiments, the peripheral portion 116 can span at most 90% of the total area of the food support 110.

[0145] Alternatively or additionally, and with reference to Figure 3B the central portion 114 can have a minimum dimension MD of at least 5 cm, preferably at least 8 cm (such as about 10 cm), the minimum dimension MD extending from a first point on an inner boundary defining the central portion 114 across a centre 115 of the food support 110 to an opposite second point on the inner boundary.

[0146] It has been found that such a minimum dimension MD of the central portion 114 is particularly effective in minimising the risk of dough central region bulging / expanding and forming holes.

[0147] In some embodiments, e.g. in combination with the above minimum area and / or minimum dimension MD of the central portion 114, the central portion 114 spans at most 30% of the total area of the food support 110.

[0148] The 30% maximum area of the central portion 114 can help ensure that sufficient air flow reaches the food primarily, or only, via the peripheral portion 116.

[0149] In such embodiments, the peripheral portion 116 can span at least 70% of the total area of the food support 110.

[0150] In some embodiments, the open area of the peripheral portion 116 is at least 30%. Such a minimum open area of the peripheral portion can facilitate air flow therethrough to food supported on the food support 110.

[0151] In some embodiments, as shown in Figure 2 , Figure 3A and Figure 4A , the one or more flow channels 112 include adjacent flow channels 112 separated from one another by a separation rib 118. In such embodiments, and with reference to Figure 3B , the central portion 114 can be arranged to extend over the separation rib 118 and the adjacent flow channels 112.

[0152] In this case, the central portion 114 can include a non-perforated plate portion disposed over the flow channels 112 and the separation rib(s) 118, e.g. in the form of a non-perforated plate portion.

[0153] In some embodiments, the air fryer 100 includes an air directing member 120 located below the food support 110, the air directing member being configured to direct hot air towards the food support 110, the one or more flow channels 112 being at least partially defined by the air directing member 120.

[0154] With continued reference to Figure 2 , Figure 3A and Figure 4A , the air directing member 120 can include a so-called star shape. The star shape includes a plurality of radially separating ribs 118 separating adjacent flow channels 112 from one another.

[0155] Such an air directing member 120 can concentrate air flow in a central region thereof, and direct air upwards.

[0156] In several trials, a relatively strong air flow directed to the central area of the dough has caused damage, in particular forming holes in the thin, uncooked dough. It has also been observed that this relatively strong air flow lifts and stretches the dough, in the worst case causing the dough to reach the heating element 104 and be burned by the heating element, resulting in thick smoke leaving the air fryer. This problem can be mitigated by the food support 110 according to the present disclosure, and this mitigation can be enhanced by the side walls 122 (e.g. air guides) of the food support 110 standing upright and directing the hot air below the food support 110, which will be described in more detail below.

[0157] In some embodiments, as shown best in Figure 3A , Figure 3B , Figure 4A and Figure 4B , the central portion 114 is arranged or can be arranged above the central area 121 of the air guiding member 120, e.g. the central portion 114 spans at most 30% of the total area of the food support 110.

[0158] In this way, the central portion 114 can help to protect the central area of the dough supported on the central portion 114 from the relatively strong air flow directed from the central area 121 of the air guiding member 120.

[0159] It is noted that the central area of the air guiding member 120 can be aligned with the inlet area of the fan 106 included in the circulation system 106, 108, through which the air is drawn axially from the cooking chamber 102 into the fan 106.

[0160] In some embodiments, a single flow channel 112 is provided. In such embodiments, the single flow channel 112 can be defined by the space between the bottom of the cooking chamber 102 (e.g. the flat base portion of the cooking chamber wall 103) and the underside of the food support 110.

[0161] It is noted that the flat base portion of the cooking chamber wall 103 as described above can mean that no air guiding member, e.g. a star-shaped air guiding member, is provided on the base portion of the cooking chamber wall 103 below the food support 110.

[0162] In some embodiments, as shown in Figure 1 , Figure 2 and Figure 7 , the side walls 122 stand away from the outer edges of the food support 110.

[0163] Such side walls 122 can for example be included in an air fryer accessory together with the food support 110.

[0164] In such embodiments, the air conduit 113 can be at least partially defined between the side wall 122 and the cooking chamber wall 103.

[0165] Air can be directed in the air conduit 113 from the outlet of the fan 106 towards or to the inlet(s) of the flow passage(s) 112, the air being subsequently directed through and / or around the food support 110 towards the inlet region of the fan 106 located above the food support 110.

[0166] The air conduit 113 (e.g. passage) can help to provide a relatively constant air flow beneath food (e.g. pizza PZ) arranged on the food support 110.

[0167] More generally, the cooking chamber 102 and the circulation system 106, 108 can be arranged such that at least some of the hot air passes through the height of the cooking chamber 102 when the air fryer 100 is oriented for use.

[0168] Passing through the height of the cooking chamber 102 can mean that at least some of the hot air passes up and / or down through the cooking chamber 102.

[0169] In other words, passing through the height of the cooking chamber 102 means that the heated air flow passes up and / or down through food received in the cooking chamber 102. This can help to provide the frying effect provided by the air fryer 100.

[0170] It should be noted that this upward and / or downward heated air flow through the cooking chamber 102 can not require the side wall 122 and the conduit 113 defined between the side wall 122 and the cooking chamber wall 103. Thus, in some embodiments, the side wall 122 and the conduit 113 can be omitted.

[0171] For example, a food support 110 without a side wall 122 can be arranged or capable of being arranged inside the cooking chamber 102 for supporting food thereon. In such embodiments, a substantial hot air circulation can be provided within the cooking chamber 102, with both upward and downward air flow directions through the cooking chamber 102 being possible.

[0172] In embodiments including a side wall 122, the side wall 122 can extend around only a portion of the outer edge of the food support 110. This can help to provide a controlled (e.g. uniform) heated air flow to food supported on the food support 110, whilst enhancing the cooking / baking effect.

[0173] By arranging a side wall 122, which can be regarded as an air director, on one side of the food support 110, a portion of the hot air from the circulation system 106, 108 can be directed by the side wall 122 beneath the food (e.g. pizza PZ). The heat energy can thus be transferred to the cooler bottom portion of the food (e.g. pizza PZ).

[0174] The sidewall 122 (e.g., air conduit) can help prevent hot air directly from the circulation system 106, 108 from returning directly to the inlet area in the center of the fan 106, in other words, the low pressure suction area.

[0175] Once the hot air is directed under the food (e.g., pizza PZ), the air can return to the inlet area via the remainder of the outer edge of which the sidewall 122 does not extend, for example, by bypassing a portion of the outer edge opposite the sidewall 122.

[0176] There can be no gap allowing hot air in the air conduit 113 to escape therefrom before the air reaches the inlet(s) of the flow channel(s) 112 extending beneath the food support 110. In this way, the hot air in the air conduit 113 can be forced to pass beneath the food support 110. It is reiterated that the air conduit 113 can help provide a relatively constant air flow beneath the food (e.g., pizza PZ) disposed on the food support 110.

[0177] Temperature measurements show that the temperature is significantly increased by about 30% when baking a pizza PZ with the gapless sidewall 122 directly upstanding from the food support 110, as compared to a conventional add-on having a gap defined in the sidewall 122 above the food support 110.

[0178] In these experiments, with the gapless sidewall 122 directly upstanding from the food support 110, the dough was cooked enough to be sufficiently browned, even with some browning visible, whereas with the conventional add-on, the dough was mostly raw. In both cases, the degree of browning on the top side of the pizza PZ was observed to be the same.

[0179] In some embodiments, as shown in FIG. 1, the sidewall 122 is upstanding away from the outer edge of the food support 110 at an angle Θ such that the sidewall 122 extends inwardly toward the central portion 114 of the food support 110. This inclination of the sidewall 122 can further help control the flow of hot air to the food supported on the food support 110. Figure 7 In some embodiments, a pair of discrete sidewall portions can each be upstanding away from the food support 110 and face each other across the food support 110.

[0180] Such discrete sidewall portions can direct hot air beneath the food support 110 via opposite edges of the food support 110 from which the sidewall portions upstand.

[0181]

[0182] ​In such embodiments, a handle element (e.g. a knob) can be provided for assisting in lifting the food support 110, wherein the handle element forms a bridge extending over the food support 110 from one discrete side wall portion to another discrete side wall portion.

[0183] In some embodiments, as shown in Figure 8 to Figure 16 an additional food support 130 is provided for supporting food thereon in the cooking chamber 102, the additional food support 130 being arranged or arrangeable above the food support 110 in the cooking chamber 102. This can facilitate cooking (e.g. baking) more food in the cooking chamber 102, in other words, at once.

[0184] To illustrate, Figure 12A , Figure 12B and Figure 14 a first pizza PZ1 supported on the food support 110 and a second pizza PZ2 supported on the additional food support 130 are shown. The maximum diameter of the pizzas PZ PZ1, PZ2 can be limited by the size of the cooking chamber 102 (e.g. pot). For example, the maximum diameter of the pizzas PZ, PZ1, PZ2 can be about 26 cm.

[0185] It is noted that, for the avoidance of doubt, the additional food support 130, like the food support 110, can support various different types of food, such as fruit (for drying in the air fryer 100), fish, etc.

[0186] It is noted that, in accordance with any of the embodiments described herein, the additional food support 130 can be included in the air fryer accessory together with the food support 110.

[0187] In some embodiments, the additional food support 130 is removably secured to the air fryer accessory.

[0188] The additional food support 130 can be formed of any suitable material. In some embodiments, the additional food support 130 comprises a metallic material, in other words, a metal or a metal alloy. Such a metallic material is preferably coated with a non-stick coating, such as a fluoropolymer coating. In other embodiments, the additional food support 130 comprises a heat-resistant polymer (such as silicone), e.g. is formed of a heat-resistant polymer.

[0189] In some embodiments, the additional food support 130 comprises: an additional central portion 134 arranged to protect food supported on the additional central portion 134 from hot air between the food support 110 and the additional food support 130; and an additional peripheral portion 136 on which food can be supported, wherein the additional peripheral portion 136 surrounds the additional central portion 134 and has a greater open area than the additional central portion 134.

[0190] Similar to the design of the food support 110, the additional central portion 134 can help to minimize the risk of the central region of dough supported on the additional food support 130 rising / ballooning and forming holes. Hot air can still reach the dough via the additional peripheral portion 136 surrounding the additional central portion 134, but the risk of the dough rising / ballooning and forming holes is less.

[0191] The additional central portion 134 extends outwardly from the center of the additional food support 130 to an additional inner boundary defined between the additional central portion 134 and the additional peripheral portion 136. The additional central portion 134 is accordingly bounded by this additional inner boundary, between which the additional peripheral portion 136 is defined.

[0192] The additional inner boundary between the additional central portion 134 and the additional peripheral portion 136 can be defined by an imaginary line intersecting the innermost aperture of the additional peripheral portion 136 at a point on the perimeter of each innermost aperture that is closest to the center of the additional food support 130. The imaginary line defines the shortest distance connecting the innermost aperture but not passing through the innermost aperture to the point surrounding the additional central portion 134.

[0193] The additional outer boundary surrounding the additional peripheral portion 136 can be defined by an imaginary envelope intersecting the outermost aperture of the additional peripheral portion 136 at a point on the perimeter of each outermost aperture that is furthest from the center of the additional food support 130. The imaginary envelope defines the shortest distance connecting the outermost aperture but not passing through the outermost aperture to the point surrounding the additional peripheral portion 136.

[0194] The outermost aperture of the additional peripheral portion 136 can be considered to be the aperture of the additional peripheral portion 136 closest to the perimeter of the additional food support 130 when viewed in plan. In some embodiments, the outermost aperture(s) can be located at the perimeter of the additional food support 130, in which case the point of the respective perimeter through which the imaginary envelope passes is defined on the perimeter of the additional food support 130.

[0195] The innermost apertures of the further peripheral portion 136 differ from the aperture(s) of the further central portion 134 (if any) in that the innermost apertures of the further peripheral portion 136 belong to a set of apertures whose size and / or spacing from each other is such that they provide greater air permeability than the inner side aperture(s) closer to the centre of the further food support 130.

[0196] The aperture(s) (if any) provided in the further central portion 134 can each have a minimum size of 3 mm or less.

[0197] In some embodiments, the aperture(s) in the further central portion 134 each have a maximum size of at most 3 mm.

[0198] This can avoid or at least help to minimise the risk of the dough being overhanging through the further central portion 134 and thereby enhance the baking effect.

[0199] The apertures defined by the further food support 130 can have any suitable form, such as slots, circular / elliptical holes or shape(s) defined between the mesh members (e.g. wires) of a mesh.

[0200] In a non-limiting example, the further peripheral portion 136 comprises a metal mesh, e.g. is defined by a metal mesh, the distance between the fibres / wires of which is e.g. 2 mm.

[0201] Such a mesh can be highly air permeable.

[0202] The open area of the further central portion 134 can be 0 to 10%. This can help to minimise the air flow through the further central portion 134.

[0203] In some embodiments, the further central portion 134 has an open area of 0%. In other words, the further central portion 134 can be impermeable so as to block the hot air below the further central portion 134 from passing through the further central portion 134 to the food supported on the further central portion 134.

[0204] Alternatively, the further central portion 134 can have an open area greater than 0% but less than or equal to 10%. In other words, the further central portion 134 can be permeable, although the air flow through it can be minimised due to the open area of the further central portion 134 being limited to a maximum of 10%.

[0205] If more than one aperture is defined by a further central portion 134, the closest edges of the nearest adjacent apertures of the further central portion 134 can be spaced apart from each other by at least 3mm, for example at least 4mm, for example about 5mm.

[0206] Such spacing can help to minimise air flow through the further central portion 134, and thus help to mitigate dough centre region bulging / doming and hole formation.

[0207] In some embodiments, as shown in Figure 10A to Figure 16 , the central portion 114 of the food support 110 and the further central portion 134 of the further food support 130 are aligned with each other such that the further central portion 134 extends over the central portion 114, for example obscuring the central portion.

[0208] In some embodiments, as shown in Figure 11 , Figure 12A , Figure 12B , Figure 13 and Figure 14 , the further side wall 142 stands away from the further outer edge of the further food support 130.

[0209] Such a further side wall 142 can for example be included in the air fryer accessory along with the further food support 130 and the food support 110.

[0210] In some embodiments, the further side wall 142 extends only around a portion of the further outer edge of the further food support 130. The further side wall 142 can help to provide a controlled (for example uniform) flow of hot air to food supported on the further food support 130, while enhancing the cooking / baking effect.

[0211] In embodiments including the side wall 122 and the further side wall 142, the portion of the outer edge along which the side wall 122 extends can be aligned with the remainder of the further outer edge along which the further side wall 142 does not extend. Alternatively or additionally, opposing regions of the side wall 122 and the further side wall 142 can face each other through the further food support 130.

[0212] In this way, with reference to Figure 11 , Figure 12A , Figure 12B , Figure 13 and Figure 14 , the side wall 122 and the further side wall 142 can cooperate with each other to control the flow of hot air through the cooking chamber 102.

[0213] In some embodiments, and as shown in Figure 12BAs best shown, the side wall 122 and the further side wall 142 can be arranged relative to each other such that hot air is directed through the food support 110 in a first direction towards the side wall 122 and then through the further food support 130 in a second direction (e.g. opposite to the first direction) towards the further side wall 142.

[0214] In other words, the further side wall 142 (i.e. the second air guide) can help to brown the food more evenly supported on the food support 110 and the further food support 130.

[0215] The further side wall 142 can be a separate part from the further food support 130 and for assembly reasons, after loading the air fryer accessory comprising the food support 110, the further food support 130 and the food (e.g. the pizzas PZ1, PZ2) loaded on the food support 110 and the further food support 130 into the cooking chamber 102, the further side wall can be arranged in the cooking chamber 102.

[0216] The further side wall 142 can provide an alternative, e.g. to bake two pizzas PZ1, PZ2 for ten minutes, then remove the pizza PZ2 supported by the further food support 130 from the air fryer 100 before baking the pizza PZ1 supported by the food support 110 for another three minutes, or to exchange the pizza PZ1 initially supported on the food support 110 to the further food support 130 and to exchange the pizza PZ2 initially supported on the further food support 130 to the food support 110 after baking for five minutes.

[0217] In tests it was found that the further side wall 142 enables to use the high air speed of the Philips air fryer 100 to bake two pizzas PZ1, PZ2 at 200°C for ten minutes without the above-mentioned exchange between the food support 110 and the further food support 130 and the browning of the two pizzas PZ1, PZ2 is acceptable and relatively even.

[0218] It is noted that due to the inclusion of the further side wall 142, the maximum diameter of the pizza PZ2 supported by the further food support 130 can be smaller (e.g. about 24 cm) than the maximum diameter of the pizza PZ1 supported by the food support 110.

[0219] In some embodiments, as Figure 2 and Figure 13 to Figure 16As shown, the cover member 144 is arranged, or can be arranged, between the heating element 104 and the food support 110, with one or more flow paths 146 being provided for hot air to pass through and / or past the cover member 144. The cover member 144 can help to reduce the risk of food being blown onto the heating element 104 by the air flow. In some embodiments, the cover member 144 can comprise a perforated cover, such as a mesh, for example in the form of a perforated cover.

[0220] In some embodiments, as Figure 13 to Figure 16 As shown, the cover member 144 is arranged, or can be arranged, between the heating element 104 and the food support 110, such that radiation from the heating element 104 is incident on the thermally insulating portion of the cover member 144. In such embodiments, food supported on the food support 110 and / or the further food support 130 (when present) can be protected from radiation from the heating element 104.

[0221] This can help to minimise the risk of food combusting, and to achieve a more even cooking result. This can be particularly beneficial in embodiments comprising a further food support 130, as the further food support 130 can be arranged, or can be arranged, closer to the heating element 104 than the food support 110, close to the top of the cooking chamber 102.

[0222] In particularly preferred embodiments, the cover member 144 comprises a thermally insulating portion, and the thermally insulating portion defines a central opening which defines the flow path 146 which is directed towards the inlet region of the fan 106.

[0223] Such a central opening defined by the thermally insulating portion can be aligned with the inlet region of the fan 106 when the food support 110, the cover member 144 and optionally the further food support 130 are received in the cooking chamber 102.

[0224] In such embodiments, particularly those comprising a further food support 130, excellent cooking / baking results are observed.

[0225] Variations to the disclosed embodiments can become apparent to those of ordinary skill in the art from a review of the drawings, the disclosure, and the appended claims. In the claims, the term "comprising" does not exclude other elements or steps, and the indefinite article "a" or "an" does not exclude a plurality.

[0226] The mere fact that measures are recited in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage.

[0227] If the term“adapted to” is used in the claims or specification it should be noted that the term“adapted to” is intended to be equivalent to the term“configured to”.

[0228] Any reference signs in the claims should not be construed as limiting the scope.

Claims

1. An air fryer (100), the air fryer comprising: a cooking chamber (102); a heating element (104); a circulation system (106, 108) for circulating air heated by the heating element in the cooking chamber; a fluid-permeable food support (110) for supporting food on the food support in the cooking chamber; and one or more flow channels (112) extending below the food support and into which air heated by the heating element can be delivered by the circulation system, wherein the food support comprises: a central portion (114) located at a center of the food support and arranged to extend from the center over the one or more flow channels to protect food supported on the central portion from the hot air in the one or more flow channels; a peripheral portion (116) on which food can be supported, the peripheral portion surrounding the central portion and having a greater open area than the central portion; and a side wall (122) upstanding away from a portion of an outer edge of the food support (110) and extending around only a portion of the outer edge. The central portion (114) spans at least 10% of a total area of the food support (110).

2. The air fryer (100) of claim 1, wherein, The open area of the peripheral portion (116) is at least 30%.

3. The air fryer (100) of claim 1, wherein, The central portion (114) has an open area of 0%.

4. The air fryer (100) according to any one of claims 1 to 3, wherein, The central portion (114) has an open area greater than 0% but less than or equal to 10%.

5. The air fryer (100) according to any one of claims 1 to 3, wherein, The one or more flow channels (112) comprise adjacent flow channels separated from each other by a separation rib (118), wherein the central portion (114) is arranged to extend over the separation rib and the flow channels.

6. The air fryer (100) according to any one of claims 1 to 3, wherein, 7. The air fryer (100) according to any one of claims 1 to 3, comprising an air guiding member (120) located below the food support (110), the air guiding member being configured to direct the hot air towards the food support (110), the one or more flow channels (112) being at least partially defined by the air guiding member. The central portion (114) is disposed over a central region of the air guiding member (120) and spans at most 30% of a total area of the food support.

8. The air fryer (100) of claim 7, wherein, The side wall (122) upstands away from the outer edge of the food support (110) at an angle (Q) such that the side wall extends inwardly towards the central portion (114) of the food support.

9. The air fryer (100) according to any one of claims 1 to 3, wherein, ​ 10. An air fryer (100) according to any one of claims 1 to 3, comprising a further food support (130) for supporting food thereon in the cooking chamber (102), the further food support being arranged or arrangeable above the food support (110) in the cooking chamber.

11. The air fryer (100) according to claim 10, wherein, The further food support (130) comprises: a further central portion (134) arranged to shield food supported thereon from the hot air between the food support (110) and the further food support; and a further peripheral portion (136) on which food can be supported, the further peripheral portion surrounding the further central portion and having a greater open area than the further central portion.

12. An air fryer (100) according to claim 11, comprising a further side wall (142) upstanding away from a portion of a further outer edge of the further food support (130) and extending only around the portion of the further outer edge.

13. The air fryer (100) of claim 12, wherein, The portion of the outer edge along which the side wall (122) extends is not aligned with the remainder of the further outer edge along which the further side wall (142) does not extend; and / or wherein opposing regions of the side wall and the further side wall face each other across the further food support (130).

14. An air fryer (100) according to any one of claims 1 to 3, comprising a cover member (144) arranged or arrangeable between the heating element (104) and the food support (110), one or more flow paths (146) being provided for the hot air to pass through and / or past the cover member.

15. An air fryer (100) according to claim 14, wherein radiation from the heating element (104) is incident on a thermally insulating portion of the cover member.

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