Micro-pressure air fryer

Abstract

The invention provides a micro-pressure air fryer which comprises a sealed cooking cavity and a hot air assembly, the hot air assembly comprises a heating piece and a hot air fan, the hot air assembly conveys hot air into the cooking cavity to cook food, the cooking cavity is provided with a steam exhaust channel, steam generated in the cooking cavity is exhausted through the steam exhaust channel, and the volume of the cooking cavity is 3-10 L. The relation between the sectional area S of the steam exhaust channel and the power density phi of the air fryer meets S = K * phi, the value of K is 0.03-1 mm < 2 > / (W / L) so that the working pressure intensity of the cooking cavity can be maintained at 80-960 pa, and the power density is the ratio of the power of the heating piece to the volume of the cooking cavity. According to the air fryer, the influence of the volume of the cooking cavity, the heating power and the sectional area of the steam exhaust channel on the working pressure of the cooking cavity is fully considered, so that the working pressure of the air fryer designed according to the application tends to be consistent, and a user can adopt the same cooking process when cooking the same food material by using different types of air fryers; different types of air fryers have good cooking consistency.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and more specifically, to a micro-pressure air fryer. Background Art

[0002] As people's living standards gradually improve, people's attention to low-fat diets is also increasing year by year. Air fryers are kitchen appliances that use hot air to bake food. They have low-fat and healthy cooking characteristics and are gradually attracting people's attention. At present, there is usually an inherent problem when baking food in air fryers on the market, which is that the food loses too much moisture, resulting in a dry taste, which greatly affects the user experience.

[0003] In order to solve the problem of dry taste of food baked in air fryer, Chinese patent CN202021245719.9 proposed a steam-replenishing air fryer, which injects water into the cooking cavity and uses hot air to heat the water in the cooking cavity. The water evaporates to generate steam to moisturize the cooking cavity, increase the humidity of the cooking cavity, and reduce the loss of water in the food. However, this solution has a low efficiency of using hot air to heat the water source to generate steam, and the humidity in the cooking cavity is limited, so the actual taste improvement is not high.

[0004] Chinese patent CN201711106524.9 proposes an air fryer, which can introduce water mist or steam into the cooking cavity during cooking by adding a steam module to the air fryer. The steam module generates steam quickly, which can quickly increase the humidity of the cooking cavity and improve the problem of poor taste caused by excessive water loss of food to a certain extent. However, this solution requires an additional steam module, and in order to avoid scale generation, the steam module generally needs to be filled with pure water, which increases costs and is not conducive to user use.

[0005] Chinese patent CN202222103184.7 proposes an air fryer, which arranges a heating device at the bottom of the pot body and injects water into the pot body, and uses the heating device to heat the water source in the pot body to generate steam. This solution does not require an additional steam module, and the moisture generation rate is relatively fast, which can increase the moisture content of the food to a certain extent. However, this solution requires an additional heating device and requires water to be injected into the cooking cavity, the cost is still high, and the user experience is not good.

[0006] Chinese patent CN202210684481.7 provides another solution, which adds a micro-pressure valve to the air fryer, uses the micro-pressure valve to slow down water loss, increases the humidity of the cooking cavity while slowing down the evaporation of food moisture, and can increase the moisture content of food without setting up a steam module, which can greatly improve the taste of food. However, this type of air fryer requires an additional micro-pressure valve, the structure of which is relatively complex, and for safety purposes, an additional safety valve is generally required, further increasing the complexity of the product.

[0007] In addition, the air fryers currently on the market generally take about 20 minutes to cook meat ingredients. If the cooking time is too long, not only will a large amount of moisture in the ingredients be taken away, but the long waiting time will also make it difficult to meet the user's demand for cooking multiple pots. The applicant has found that when the cooking temperature is selected between 200°C and 280°C, the pressure in the cooking chamber is maintained at 80Pa to 960Pa through a micro-pressure valve, which can slow down the loss of moisture in the ingredients and achieve a good cooking effect for meat ingredients within 10 minutes, especially for meat ingredients with skin, whether it is the crispness of the skin, the degree of maturity, or the taste of the ingredients, the best results can be achieved. However, this solution requires the installation of a micro-pressure valve on the air fryer, and the structure of the micro-pressure valve is relatively complex. The micro-pressure valve is prone to accumulating oil stains and is difficult to clean after long-term use.

[0008] In order to simplify the structure of the micro-pressure valve, the applicant has found that by opening a small exhaust channel on the sealed cooking cavity, the cooking cavity can obtain a micro-pressure. When the steam generation speed and exhaust speed in the cooking cavity are the same, the pressure in the cooking cavity tends to be constant and reaches the working pressure. However, due to the variety of specifications and models of air fryers, it is difficult to use the exhaust channel to make different models of air fryers produce the same working pressure. Due to the different working pressures, the cooking effects of different models of air fryers are also different, which is very unfriendly to users who own multiple models of air fryers. Therefore, it is urgent to provide a design specification so that the working pressure of air fryers of different specifications designed according to this design specification can be maintained at 80-960pa, so that different models of air fryers have better cooking consistency while having a faster cooking speed. Summary of the invention

[0009] The present application solves the problem of poor cooking consistency caused by inconsistent working pressures generated in the cooking cavity of air fryers of different specifications using exhaust channels when the cooking cavity volume of the air fryer is 3-10L. By providing a design specification, the working pressure of air fryers of different specifications designed according to this design specification can be maintained at 80-960 Pa, and air fryers of different specifications have good cooking consistency and a good user experience.

[0010] In order to solve the above technical problems, the present application provides a micro-pressure air fryer, comprising a sealed cooking cavity and a hot air component, the hot air component comprising a heating element and a hot air fan, the hot air component conveying hot air into the cooking cavity to cook food, the cooking cavity is provided with an exhaust passage, the steam generated in the cooking cavity is discharged through the exhaust passage, the volume of the cooking cavity is 3 to 10L, and the relationship between the cross-sectional area S of the exhaust passage and the power density φ of the air fryer satisfies: S=K*φ, K is 0.03 to 1mm 2 / (W / L) so that the working pressure of the cooking cavity is maintained at 80-960 Pa, wherein the power density is the ratio of the heating element power to the cooking cavity volume.

[0011] Preferably, the exhaust passage includes at least one sub-channel, and the cross-sectional area of ​​the sub-channel is not less than 12 mm 2 .

[0012] Preferably, the air fryer is further provided with a heat dissipation cavity, in which a heat dissipation fan is provided, and the steam discharged from the exhaust passage is mixed with the airflow generated by the heat dissipation fan and then discharged.

[0013] Preferably, the exhaust passage comprises a steam outlet hole and a steam outlet pipe connected to the steam outlet hole, and the length of the steam outlet pipe is not less than 10 mm.

[0014] Preferably, the air fryer includes a base and a cover body, the cover body is covered over the base to enclose a cooking cavity, the cover body includes a machine head and a visible cover arranged on the outer periphery of the machine head, the steam outlet hole is arranged on the cover body, and the steam outlet pipe at least partially extends into the machine head and is connected to the steam exhaust port at the rear end of the machine head.

[0015] Preferably, a reflective cover is provided in the machine head, and the reflective cover divides the space inside the machine head into an upper electrical chamber and a lower hot air chamber, a hot air component is provided in the hot air chamber, a driving motor is provided in the electrical chamber, the steam outlet is provided on the reflective cover, and the steam outlet pipe is completely placed in the electrical chamber.

[0016] Preferably, a reflective cover is provided in the machine head, and the reflective cover divides the space in the machine head into an upper electrical chamber and a lower hot air chamber, a hot air component is provided in the hot air chamber, a driving motor is provided in the electrical chamber, the steam outlet is provided on the visible cover, the steam inlet end of the steam outlet pipe is exposed to the outside, and the steam outlet end of the steam outlet pipe extends into the electrical chamber.

[0017] Preferably, the steam outlet is located within the projection range of the machine head, a heat dissipation cavity is further provided in the electrical cavity, a heat dissipation fan is provided in the heat dissipation cavity, and the airflow generated by the heat dissipation fan blows toward the steam outlet pipe.

[0018] Preferably, an installation cavity is provided above the cooking cavity, the cooking cavity and the installation cavity are separated by a reflective cover, a hot air component is provided in the cooking cavity, a driving motor and a cooling fan are provided in the installation cavity, an axial hole is provided on the reflective cover, the motor shaft passes through the axial hole and drives the hot fan and the cooling fan to rotate at the same time, and there is a gap between the motor shaft and the axial hole, and the gap serves as the exhaust passage.

[0019] Preferably, the air fryer comprises a shell, a pot body is arranged inside the shell, a steam outlet hole is arranged on the side wall of the pot body, a steam exhaust hole is arranged on the shell, and the steam exhaust channel is formed between the steam outlet hole and the steam exhaust hole.

[0020] Compared with the prior art, this application has at least the following technical effects:

[0021] 1. The present application provides a micro-pressure air fryer, which uses an exhaust channel to generate pressure in the cooking cavity. There is no need to set a complex micro-pressure valve, which is convenient for users to clean and has high reliability of the whole machine. When the cooking cavity volume of the air fryer is 3-10L, the working pressure of the air fryer designed according to the present application during the cooking process can be maintained at 80-960pa, ensuring that the air fryer has a faster cooking speed and can obtain good cooking effects. Moreover, the present application fully considers the influence of the cooking cavity volume, heating power, and exhaust channel cross-sectional area on the working pressure of the cooking cavity, so that the working pressure of the air fryer designed according to the present application tends to be consistent, and users can use the same cooking process when cooking the same ingredients in air fryers of different models. Air fryers of different models have good cooking consistency and good user experience.

[0022] 2. The exhaust channel of the air fryer includes at least one sub-channel, and the cross-sectional area of ​​the sub-channel is not less than 12mm 2 , because the exhaust channel inhibits the discharge of steam in the cooking cavity, the steam generation speed in the cooking cavity is greater than the exhaust speed, the pressure in the cooking cavity gradually rises, and the pressure increase promotes the increase of the exhaust speed. When the exhaust speed is equal to the steam generation speed, the cooking cavity reaches the working pressure. Under the action of the working pressure, the exhaust speed of the steam in the exhaust channel is high. When the cross-sectional area of ​​the sub-channel is small, a whistle sound will be generated when the high-speed steam passes through the sub-channel. The noise of the air fryer is large, and the user experience is poor. The cross-sectional area of ​​the sub-channel of the air fryer of this application is greater than 12mm 2 When the working pressure in the pot is 80-960 Pa, no obvious whistle sound will be produced.

[0023] 3. The steam discharged from the exhaust channel of the air fryer of the present application is mixed with the airflow generated by the cooling fan and then discharged. Since the temperature of the steam in the cooking chamber is relatively high, direct discharge of the steam may easily scald the user and create a safety hazard. Mixing the steam discharged from the exhaust channel with the airflow generated by the cooling fan can effectively reduce the exhaust temperature and improve safety of use.

[0024] 4. The exhaust passage includes a steam outlet hole and a steam outlet pipe connected to the steam outlet hole. Steam is discharged through the steam outlet pipe. The steam discharged from the steam outlet hole is partially condensed and refluxed in the steam outlet pipe, which can reduce the water loss of food and improve the cooking effect of food. At the same time, since the length of the steam outlet pipe is greater than 10 mm, the temperature of the steam discharged from the steam outlet hole is relatively high. When the steam outlet pipe is too short, the condensation and cooling effect of the steam is not obvious. The length of the steam outlet pipe is greater than 10 mm, which can significantly cool the steam discharged from the steam outlet hole, reduce the water loss of food, and reduce the exhaust temperature, thereby improving the safety of use.

[0025] 5. For the flip-top air fryer, the steam outlet is set on the machine head, and the steam outlet pipe at least partially extends into the machine head and is connected with the steam exhaust port at the rear of the machine head. The steam outlet pipe extending into the interior of the machine head can minimize the risk of scalding the user by the exposed steam outlet pipe. At the same time, the steam outlet pipe extending into the machine head can improve the aesthetics of the entire machine.

[0026] 6. The steam outlet is arranged on the reflective cover, and the steam outlet pipe is completely located inside the machine head, which can avoid the steam outlet pipe from scalding the user to the greatest extent and improve the safety of use. At the same time, the steam outlet is arranged on the reflective cover. Since a hot air component and a protective cover are arranged under the reflective cover, the steam outlet will not be exposed on the appearance surface, and external impurities and dust are not easy to enter the cooking cavity through the steam outlet.

[0027] 7. The steam outlet is set on the visible cover, and the steam inlet end of the steam outlet pipe is exposed outside the machine head. The outside air can lower the temperature of the steam inlet end, thereby lowering the temperature of the steam in the steam outlet pipe, improving the steam condensation efficiency of the steam outlet pipe, reducing water loss, and lowering the exhaust temperature. While improving safety performance, it also increases the water content of the food and improves the cooking effect.

[0028] 8. Set the steam outlet within the projection range of the machine head. The airflow generated by the cooling fan blows directly to the steam outlet pipe. The machine head can cover the steam outlet pipe to improve the aesthetic performance of the whole machine. At the same time, the cooling fan can cool the steam outlet pipe to improve the safety of use.

[0029] 9. The gap between the motor shaft and the shaft hole is used as the exhaust channel, and there is no need to set up an additional exhaust channel, which further simplifies the structure. In addition, since a cooling fan is installed on the motor shaft, the cold air from the outside can be sucked in from the middle of the cooling fan, and mixed with the steam discharged from the shaft hole before being discharged, which effectively reduces the exhaust temperature and improves the safety of use. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a structural schematic diagram of the air fryer of Example 1 of the present application.

[0031] Figure 2 yes Figure 1 A partial enlargement of the circled area.

[0032] Figure 3 This is a bottom view of the cover of the air fryer of Example 1 of the present application.

[0033] Figure 4 It is a structural schematic diagram of the air fryer of the second embodiment of the present application.

[0034] Figure 5 It is a structural schematic diagram of the air fryer of the second embodiment of the present application.

[0035] Figure 6 It is a structural schematic diagram of the air fryer of Example 3 of the present application.

[0036] Figure 7 yes Figure 6 A partial enlargement of the circled area.

[0037] Figure 8 It is a structural schematic diagram of the air fryer of embodiment 4 of the present application.

[0038] Fig. 9 This is a diagram showing the contradictory relationship between the crispness and degree of cooked food.

[0039] The meanings of the numbers in the figure are as follows: 1. Cover; 10. Machine head; 11. Electrical cavity; 12. Heat dissipation cavity; 13. Hot air cavity; 14. Protective cover; 15. Hot fan; 16. Heating element; 17. Heat dissipation fan; 18. Reflection cover; 19. Exhaust port; 2. Pot body; 20. Cooking cavity; 21. Shell; 3. Exhaust channel; 31. Steam outlet pipe; 4. Drive motor; 41. Motor shaft. DETAILED DESCRIPTION

[0040] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0041] The following description sets forth many specific details to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0042] In addition, in the description of the present application, it should be understood that the terms "center", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific position, be constructed and operated in a specific position, and therefore cannot be understood as a limitation on the present invention. As for the positional relationships such as "upstream" and "downstream", they are based on the positional relationships when the fluid flows normally.

[0043] In addition, the terms "first", "second", etc. are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0044] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0045] In the present application, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0046] At present, the cooking time of meat ingredients roasted in air fryers on the market is relatively long. The ingredients are prone to excessive water loss under the long-term hot air blowing, resulting in a dry taste, which is difficult to meet the needs of users. The applicant took chicken wings as the research object and comprehensively investigated the effects of temperature and pressure on the crispness and maturity of the chicken wings. Fig. 9 As shown (see Table 1 and Table 2 for specific experimental data):

[0047] When the temperature is relatively low (T≤200℃), because the temperature is not high enough, the evaporation rate of the water on the skin of meat with skin, such as chicken wings, is relatively slow. At this time, increasing the pressure in the cooking chamber 20 further slows down the evaporation of the water on the skin of meat with skin. Therefore, when the temperature is relatively high (T≥220℃), because the temperature is high, the evaporation rate of the water on the skin of meat with skin, such as chicken wings, is relatively fast. Under the 0 pressure state, when the chicken wings are cooked, the skin of the chicken wings will be burnt to varying degrees, so the score of the skin crispness is relatively low. As the pressure increases to 80pa-240pa, between the temperature of 220℃-280℃, because the evaporation of the water on the skin of the chicken wings is slowed down to a certain extent, a balance is reached between the crispness of the skin of the chicken wings and the ripening of the inside, avoiding burnt, and the crispness of the skin of the chicken wings also reaches an ideal state; therefore, the lower limit of the pressure is selected as 80pa. As the pressure increases further, the resistance to water evaporation on the skin of the chicken wings increases further, and the crispness will gradually decrease. The experiment found that when the pressure increases from 960Pa to 1040Pa, the crispness of the chicken wing skin will decrease significantly. Moreover, for 220℃, when the pressure continues to increase from 960Pa, the crispness score is less than that under the pressure of 0, so the upper limit of the pressure is selected as 960Pa. As the pressure increases, the water vapor content in the cooking cavity 20 increases, which will slow down the evaporation of water from meat such as chicken wings, thereby reducing the heat taken away by water evaporation and accelerating the increase in the temperature of the chicken wings; on the other hand, the water vapor content per unit volume in the cooking cavity 20 increases, that is, the humidity of the cooking cavity 20 is increased; at the same set temperature, the humidity increases and the wet bulb temperature also increases. The wet bulb temperature is the real baking temperature, and increasing the wet bulb temperature can speed up the baking speed. Therefore, as the pressure in the cooking cavity 20 increases, the two aspects act simultaneously to jointly increase the cooking speed of the chicken wings. Experiments have shown that when the pressure in the cooking chamber 20 reaches 80 Pa, the cooking speed of the chicken wings has been improved to a certain extent. Therefore, from the perspective of cooking speed, the lower limit of the pressure is preferably 80 Pa. Under micro-pressure conditions, when the pressure is ≥ 1200 Pa, the increase in cooking speed slows down.

[0048] like Fig. 9 The schematic diagram shown refers to the data in Table 1 and Table 2.

[0049]

[0050] Table 1

[0051] pressure Curing speed 200℃ Ripening speed 220℃ Ripening speed 240℃ Ripening speed 260℃ Curing speed 280℃ 0 1.38888889 1.5503876 1.66666667 1.70940171 1.6 80 1.42857143 1.58478605 1.70357751 1.75746924 1.64744646 160 1.58730159 1.8018018 1.96078431 2.07039337 1.89035917 240 1.70648464 1.92307692 2.12765957 2.2675737 2.14132762 320 1.83486239 2.04918033 2.3255814 2.3923445 2.43902439 400 1.92307692 2.15982721 2.4691358 2.55102041 2.5974026 480 2 2.27272727 2.63157895 2.72479564 2.77777778 560 2.08333333 2.38095238 2.77777778 2.88184438 2.94117647 640 2.17391304 2.5 2.94117647 3.05810398 3.125 720 2.27272727 2.63157895 3.125 3.25732899 3.33333333 800 2.35294118 2.73972603 3.27868852 3.42465753 3.50877193 880 2.42718447 2.84900285 3.44827586 3.55871886 3.63636364 960 2.48138958 2.92825769 3.57142857 3.6900369 3.77358491 1040 2.53164557 2.99850075 3.67647059 3.80228137 3.89105058 1120 2.55754476 3.04878049 3.7593985 3.89105058 3.96825397 1200 2.57731959 3.09597523 3.81679389 3.96825397 4.03225806 1280 2.59067358 3.13479624 3.86100386 4.01606426 4.08163265 1360 2.5974026 3.16455696 3.89105058 4.048583 4.1322314

[0052] Table 2

[0053] Definition of skin crispness score: The skin crispness score is obtained through sensory evaluation. 30 experienced tasters are selected to evaluate the crispness of the test samples (e.g. chicken wing skin). The score ranges from 1 to 5, and the higher the score, the crispier it is. For example, you can refer to the following sensory evaluation table:

[0054]

[0055]

[0056] Note: Extending the roasting time until the skin is burnt will definitely improve the crispness of the skin of meat with skin. However, since burnt food is harmful to human health, if the skin is burnt, the crispness score is 1 point.

[0057] When evaluating the crispiness of the chicken wing skin, in order to maintain a single variable, the baking time is kept consistent at the same temperature and pressure. The principles for setting the baking time are: 1. Ensure that all chicken wings are baked even at 0 pressure; 2. Under the premise that the chicken wings are not burnt and are not baked, the baking time can be appropriately extended to achieve the best crispiness.

[0058] The pressures selected in this patent are all pressure differences from standard atmospheric pressure.

[0059] The data in the table were measured using an air fryer with a power of 1600w. The baking time at 200℃ is 18min, the baking time at 220℃ is 13min, the baking time at 240℃ is 10min, the baking time at 260℃ is 9.5min, and the baking time at 280℃ is 11min.

[0060] When evaluating the crispness of the chicken wings, the baking time should be extended as much as possible while keeping the chicken wings in the fryer from being burnt, so as to achieve the best crispness under the temperature and pressure. The data in the table are measured in an air fryer with a power of 1600w.

[0061] Definition of aging speed S: t—The time when the center temperature of all chicken wings in the fryer reaches 90°C, in seconds; the data in the table were measured in an air fryer with a power of 1600w.

[0062] When measuring data in an experiment, the amount of ingredients in the recommended recipe is generally used, which can be derived from the recipe or machine manual, etc. For example: the number of chicken wings baked in the fryer in all experiments = the nominal capacity of the fryer * 1.5, rounded up according to the calculation result; the current nominal capacity is 5.5L, so the number of chicken wings placed is 5.5*1.5=8.25, rounded up to 8.

[0063] Definition of burnt degree: When the center temperature of the chicken wings reaches 90℃, the number of chicken wings with black spots of the size of a RMB coin covering not less than 30% of the surface in the fryer is counted; the data in the table is measured in an air fryer with a power of 1600w, and the chicken wings are judged based on whether there are black spots larger than 1 / 2 the size of a RMB coin.

[0064] pass Fig. 9 It can be seen that by using the micro-pressure valve to make the cooking cavity 20 generate a micro-pressure of 80-960 Pa to suppress the loss of moisture in the cooking cavity 20, and by raising the temperature in the cooking cavity 20 to above 200°C, the cooking of skin-on meat ingredients such as chicken wings can be completed within 10 minutes, and the user's needs can be met in terms of cooking speed, crispness of the skin of the ingredients, and degree of maturity.

[0065] However, the existing micro-pressure valve structure is relatively complex, easy to clog after long-term use, and usually requires an additional safety valve, which is costly. The applicant found that the cooking cavity 20 can generate micro-pressure by using the small exhaust channel 3. However, since the specifications and models of air fryers on the market are different, it is difficult to maintain the pressure in the cooking cavity 20 at the target pressure (80-960 Pa) by simply using the exhaust channel 3 to suppress the steam exhaust speed of the cooking cavity 20. This leads to differences in cooking effects between air fryers of different specifications and models, which is very unfriendly to users who have multiple air fryers at home.

[0066] In order to solve the problem that different models of air fryers use different working pressures generated by the exhaust channel 3, the present application provides an air fryer, so that the working pressure of the air fryer designed according to the present application can reach 80~960pa, and different models of air fryers have better cooking consistency.

[0067] The present application provides an air fryer, comprising a cooking cavity 20 and a hot air assembly, wherein the hot air assembly comprises a heating element 16 and a hot fan 15, wherein the airflow generated by the rotation of the hot fan 15 is heated by the heating element 16 to form hot air that blows toward the food in the cooking cavity 20 to cook the food. The cooking cavity 20 is a sealed cooking cavity 20, and the cooking cavity 20 is provided with a steam exhaust channel 3, and the steam generated by the heating of the food in the cooking cavity 20 is discharged to the outside through the steam exhaust channel 3. When the volume of the cooking cavity 20 is 3-10L, the relationship between the cross-sectional area S of the steam exhaust channel 3 and the power density φ of the air fryer satisfies S+K*φ, and the value of K is 0.03-1mm 2 / (W / L), with such a setting, the working pressure of the cooking chamber 20 can be maintained at 80-960pa, which can ensure the cooking effect of the ingredients while cooking quickly. Air fryers of different specifications have good cooking consistency to meet the user's needs.

[0068] It can be understood that the unit power density is the ratio of the heating power of the heating element 16 to the volume of the cooking cavity 20. The heating power of the heating element 16 is the rated power of the heating element 16. The volume of the cooking cavity 20 refers to the volume of the cavity for placing food. Generally speaking, the volume of the cooking cavity 20 refers to the volume of the cavity enclosed by the cooking container and the cover 1. For a drawer-type air fryer, the volume of the cooking cavity 20 refers to the volume of the cavity enclosed by the drawer and the metal cover (reflection cover 18) above the drawer. For a flip-top air fryer, the volume of the cooking cavity 20 refers to the volume of the cavity enclosed by the pot body 2 and the cover 1.

[0069] It is understandable that the length and cross-sectional shape of the exhaust passage 3 are not limited, the cross-sectional shape of the exhaust passage 3 may be square, circular, elliptical or irregular, the exhaust passage 3 may be a single passage, or a passage group consisting of a plurality of sub-passages, the exhaust passage 3 may consist of only steam outlet holes, or the exhaust passage 3 may consist of steam outlet holes connected to the steam outlet pipe 31. When the exhaust passage 3 is a single passage, the cross-sectional area of ​​the exhaust passage 3 is the cross-sectional area of ​​the single passage, and when the exhaust passage 3 is a passage group consisting of a plurality of sub-passages, the cross-sectional area of ​​the exhaust passage 3 is the sum of the cross-sectional areas of the plurality of sub-passages.

[0070] It can be understood that the cooking cavity 20 of the air fryer of the present application is a sealed cooking cavity 20. The sealed cooking cavity 20 refers to a gap in the cooking cavity 20 that is sealed with a sealing structure. In actual products, the sealed cooking cavity 20 of the drawer-type air fryer is reflected in the fact that a seal or a sealing structure is provided on the mating surface between the drawer and the body. For the flip-top air fryer, the sealed cooking cavity 20 is specifically reflected in the presence of a sealing ring between the pot body 2 and the lid body 1.

[0071] It is understandable that the cooking process of the air fryer can be divided into a temperature rise stage in which the temperature rises rapidly and a constant temperature stage in which the temperature tends to be stable according to the temperature change of the cooking cavity 20. For an air fryer with fine temperature control, there may be multiple temperature rise stages and constant temperature stages. Generally, as the temperature of the cooking cavity 20 rises, the water content of the food evaporates faster, and the speed of steam discharge in the cooking cavity 20 also increases. When the water content evaporation rate of the food and the steam discharge rate are the same, the working pressure is reached in the cooking cavity 20. As cooking proceeds, the water content of the food is lost, causing the evaporation rate to slow down, the balance is broken, and the pressure in the cooking cavity 20 begins to drop below the working pressure. It is understandable that as the temperature of the cooking cavity 20 increases, the pressure in the cooking cavity 20 gradually rises until the water content evaporation rate is equal to the steam discharge rate, and the pressure area in the cooking cavity 20 is stable (reaching the working pressure, that is, the maximum pressure of the cooking process). It is understandable that the working pressure of the cooking chamber 20 is related to the steam generation speed and the steam exhaust speed, which are in turn related to the cross-sectional area of ​​the exhaust passage per unit power density. For the same air fryer, when the cross-sectional area of ​​the exhaust passage per unit power density is constant, the working pressure of the cooking chamber 20 is constant. Generally, the cooking chamber 20 can reach the working pressure when cooking the recommended amount of ingredients for an air fryer, but when cooking a small amount of ingredients, the working pressure may not be reached until the end of cooking due to too little water content.

[0072] In the present application, in order to avoid the whistling sound when the steam in the cooking cavity 20 passes through the exhaust channel 3 quickly, the exhaust channel 3 of the air fryer of the present application includes at least one sub-channel, and the cross-sectional area of ​​the sub-channel is not less than 12mm 2 When the cross-sectional area of ​​the sub-channel is too small, the steam will accelerate the vibration and produce a whistling sound when passing through the sub-channel, affecting the user experience. It can be understood that the noise generated by the steam passing through the sub-channel is related to the flow rate of the steam in the sub-channel, and the flow rate of the steam in the sub-channel is directly related to the pressure in the cooking cavity 20. When the pressure in the cooking cavity 20 is 80-960pa, when the cross-sectional area of ​​the sub-channel is not less than 12mm 2 When steam passes through the exhaust channel 3, no obvious whistle sound is produced.

[0073] The following will be combined Figure 1-8 The technical solution of this application is introduced in detail.

[0074] Embodiment 1.

[0075] like Figure 1-3As shown, this embodiment provides an air fryer, including a cooking cavity 20 and an installation cavity, the cooking cavity 20 and the installation cavity are separated by a reflective cover 18, the hot air component is located below the reflective cover 18, and the hot air generated by the hot air component blows toward the food in the cooking cavity 20, the installation cavity is located above the reflective cover 18, a drive motor 4 is arranged in the installation cavity, the drive motor 4 can drive the fan to rotate, in order to prevent the drive motor 4 from being overheated and damaged, a heat dissipation cavity 12 is also arranged in the installation cavity near the reflective cover 18, a heat dissipation fan 17 is arranged in the heat dissipation cavity 12, and the drive motor 4 drives the hot fan 15 and the heat dissipation fan 17 to rotate at the same time.

[0076] In this embodiment, the steam discharged from the exhaust channel 3 is mixed with the airflow generated by the cooling fan 17 and then discharged. In this arrangement, the high-temperature steam discharged from the cooking cavity 20 and the cold air generated by the cooling fan 17 are mixed and then discharged, which can reduce the exhaust temperature, avoid scalding the user, and improve safety of use.

[0077] It is understandable that the air fryer of this embodiment can be a drawer-type air fryer or a flip-top air fryer, and the specific form of the air fryer is not limited. For a drawer-type air fryer or a flip-top air fryer, a preferred embodiment is that the exhaust passage 3 is only composed of a steam outlet hole, and the steam outlet hole is set on the reflector 18, so that when the steam in the cooking cavity 20 overflows from the steam outlet hole, it can be directly mixed with the cold air generated by the cooling fan 17 and then discharged from the air outlet. Of course, the steam outlet hole can also be set at other positions of the cooking cavity 20.

[0078] Embodiment 2.

[0079] like Figure 4 As shown, different from the first embodiment, the exhaust passage 3 of the air fryer of this embodiment includes a steam outlet and a steam outlet pipe 31 connected to the steam outlet. The steam discharged from the steam outlet is not mixed with the airflow generated by the cooling fan 17. In this embodiment, the steam discharged from the steam outlet is discharged through the steam outlet pipe 31. The length of the steam outlet pipe 31 is not less than 10 mm. With this arrangement, the steam discharged from the steam outlet can be condensed and cooled through the steam outlet pipe 31, which can effectively reduce the temperature of the discharged steam and avoid scalding the user. At the same time, the condensation of part of the steam in the steam outlet pipe 31 can slow down the water loss in the cooking cavity 20, improve the taste of the food, and enhance the cooking experience of the user. If the length of the steam outlet pipe 31 is less than 10 mm, the steam discharged from the steam outlet cannot be sufficiently cooled.

[0080] It is understandable that in order not to affect the speed of steam discharge, the cross-sectional area of ​​the steam outlet pipe 31 must not be smaller than the cross-sectional area of ​​the steam outlet hole.

[0081] The air fryer of the present embodiment is a flip-top air fryer, comprising a pot body 2 and a cover body 1, wherein the cover body 1 can be flipped and covered on the pot body 2, and the cover body 1 and the pot body 2 enclose a cooking cavity 20, and the cover body 1 comprises a head 10 and a visible cover arranged outside the head 10, and the visible cover covers the edge of the pot body 2 and cooperates with the pot body 2 to form a sealed cooking cavity 20. A steam outlet is arranged on the cover body 1, and a steam exhaust port 19 is arranged at the rear end of the head 10, and a steam inlet end of a steam outlet pipe 31 is connected to the steam outlet, and a steam outlet end of the steam outlet pipe 31 extends into the head 10 and is connected to the steam exhaust port 19. Since the steam outlet pipe 31 at least partially extends into the head 10, the possibility of the user contacting the steam outlet pipe 31 is reduced, and the user is prevented from being scalded by the steam outlet pipe 31, and at the same time, the steam exhaust port 19 is arranged at the rear side of the head 10, which further reduces the possibility of the user being scalded, and improves the safety of the air fryer.

[0082] As a preferred embodiment, a reflective cover 18 is provided in the machine head 10, and the reflective cover 18 divides the space in the machine head 10 into an upper electrical chamber 11 and a lower hot air chamber 13. A hot air component is provided in the hot air chamber 13, and a protective cover 14 is provided below the hot air component. A driving motor 4 is provided in the electrical chamber 11, and a steam outlet is provided on the reflective cover 18. A steam outlet pipe 31 is connected to the steam outlet and is completely placed in the electrical chamber 11. Since the steam outlet pipe 31 is completely located inside the machine head 10, the possibility of the user contacting the steam outlet pipe 31 can be minimized to the greatest extent. Moreover, since the steam outlet pipe 31 is completely hidden inside the machine head 10, the reliability of the whole machine is higher and the aesthetics is better.

[0083] As another preferred embodiment, Figure 5 As shown, the steam outlet is arranged on the visible cover, the steam inlet end of the steam outlet pipe 31 is exposed to the outside, and the steam outlet end of the steam outlet pipe 31 extends into the electrical cavity 11. Since the steam inlet end of the steam outlet pipe 31 is exposed to the outside atmosphere, the outside cold air can cool the steam inlet end of the steam outlet pipe 31, reduce the exhaust temperature and reduce water evaporation, thereby improving the cooking effect. Further, the steam outlet is arranged on the visible cover within the projection range of the machine head 10. With such an arrangement, the steam outlet pipe 31 is not visible from a top-down angle, which avoids the possibility of the user contacting the steam outlet pipe 31 to a certain extent, and the aesthetics are good. Further, a heat dissipation cavity 12 is also arranged near the reflector 18 in the electrical cavity 11, and a heat dissipation fan 17 is arranged in the heat dissipation cavity 12. The airflow blown by the heat dissipation fan 17 blows toward the steam inlet end of the steam outlet pipe 31. Such an arrangement can further reduce the temperature of the steam outlet pipe 31 and avoid scalding the user.

[0084] Embodiment three.

[0085] like Figure 6-7As shown, this embodiment provides an air fryer, which has a cooking cavity 20 and an installation cavity, and the cooking cavity 20 and the installation cavity are separated by a reflector 18. The installation cavity is above the reflector 18, and the cooking cavity 20 is below the reflector 18. The hot air is arranged at the top of the cooking cavity 20, and a drive motor 4 is arranged in the installation cavity. The drive motor 4 and the heat dissipation fan 17 are also arranged in the installation cavity. The reflector 18 is provided with an axial hole, and the motor shaft 41 of the drive motor 4 extends into the cooking cavity 20 from the axial hole. The drive motor 4 can simultaneously drive the hot fan 15 and the heat dissipation fan 17 to rotate. There is a gap between the motor shaft 41 and the axial hole, and the gap serves as an exhaust passage 3. The gap between the motor shaft 41 and the axial hole is used as the exhaust passage 3, and there is no need to set an additional steam outlet hole, and the structure is further simplified. In addition, since the heat dissipation fan 17 is installed on the motor shaft 41, the cold air from the outside can be sucked in from the middle of the heat dissipation fan 17, and is just mixed with the steam discharged from the axial hole and then discharged, which effectively reduces the exhaust temperature and improves the safety of use.

[0086] Embodiment 4.

[0087] like Figure 8 As shown, this embodiment provides an air fryer, which has a shell 21, a pot body 2 is arranged in the shell 21, the pot body 2 and the reflector 18 (lid body 1) enclose a cooking cavity 20, a side wall of the pot body 2 is provided with a steam outlet hole, and the shell 21 is provided with a steam exhaust hole corresponding to the steam outlet hole, and a steam exhaust channel 3 is formed between the steam outlet hole and the steam exhaust hole, and the steam in the cooking cavity 20 is discharged from the steam outlet hole and the steam exhaust hole in turn.

[0088] It can be understood that the air fryer of this embodiment can be a flip-type air fryer or a drawer-type air fryer, and the specific form is not limited.

[0089] It is understandable that the steam outlet hole and the steam exhaust hole can be directly arranged in contact with each other, or they can be staggered, or they can be connected by a pipe.

[0090] The above description is only a preferred embodiment of the present invention and is not intended to limit the scope of implementation of the present invention. That is, all equivalent changes and modifications made according to the present invention are covered by the scope of the claims of the present invention and will not be listed one by one here.

Claims

1. A micro-pressure air fryer, comprising a sealed cooking cavity and a hot air component, wherein the hot air component comprises a heating element and a hot air fan, wherein the hot air component delivers hot air into the cooking cavity to cook food, wherein the cooking cavity is provided with an exhaust passage which is normally connected to the outside, and steam generated in the cooking cavity is exhausted through the exhaust passage, wherein: The volume of the cooking cavity is 3-10L, and the relationship between the cross-sectional area S of the exhaust passage and the power density φ of the air fryer satisfies: S=K*φ, and K is 0.03-1mm 2 / (W / L) so that the working pressure of the cooking cavity is maintained at 80-960 Pa, wherein the power density is the ratio of the heating element power to the cooking cavity volume.

2. A micro-pressure air fryer according to claim 1, characterized in that: The exhaust channel includes at least one sub-channel, and the cross-sectional area of ​​the sub-channel is not less than 12mm 2 .

3. The micro-pressure air fryer according to claim 1, characterized in that: The air fryer is also provided with a heat dissipation cavity, in which a heat dissipation fan is provided, and the steam discharged from the exhaust passage is mixed with the airflow generated by the heat dissipation fan and then discharged.

4. A micro-pressure air fryer according to claim 1 or 2, characterized in that: The exhaust passage includes a steam outlet hole and a steam outlet pipe connected to the steam outlet hole, and the length of the steam outlet pipe is not less than 10 mm.

5. The micro-pressure air fryer according to claim 4, characterized in that: The air fryer includes a base and a cover body, wherein the cover body is covered on the top of the base to enclose a cooking cavity, the cover body includes a machine head and a visible cover arranged on the periphery of the machine head, the steam outlet hole is arranged on the cover body, and the steam outlet pipe at least partially extends into the machine head and is connected with the steam exhaust port at the rear end of the machine head.

6. The micro-pressure air fryer according to claim 5, characterized in that: A reflective cover is arranged in the machine head, and the reflective cover divides the space in the machine head into an upper electrical chamber and a lower hot air chamber. A hot air component is arranged in the hot air chamber, and a driving motor is arranged in the electrical chamber. The steam outlet is arranged on the reflective cover, and the steam outlet pipe is completely placed in the electrical chamber.

7. The micro-pressure air fryer according to claim 5, characterized in that: A reflective cover is arranged in the machine head, and the reflective cover divides the space in the machine head into an upper electrical chamber and a lower hot air chamber. A hot air component is arranged in the hot air chamber, and a driving motor is arranged in the electrical chamber. The steam outlet is arranged on the visible cover, and the steam inlet end of the steam outlet pipe is exposed to the outside, and the steam outlet end of the steam outlet pipe extends into the electrical chamber.

8. The micro-pressure air fryer according to claim 7, characterized in that: The steam outlet is located within the projection range of the machine head. A heat dissipation cavity is also provided in the electrical cavity. A heat dissipation fan is provided in the heat dissipation cavity. The airflow generated by the heat dissipation fan blows toward the steam outlet pipe.

9. The micro-pressure air fryer according to claim 1, characterized in that: An installation cavity is arranged above the cooking cavity, the cooking cavity and the installation cavity are separated by a reflective cover, a hot air component is arranged in the cooking cavity, a driving motor and a cooling fan are arranged in the installation cavity, an axial hole is arranged on the reflective cover, a motor shaft of the driving motor passes through the axial hole and drives the hot fan and the cooling fan to rotate at the same time, and there is a gap between the motor shaft and the axial hole, and the gap serves as the exhaust passage.

10. The micro-pressure air fryer according to claim 1, characterized in that: The air fryer comprises a shell, a pot body is arranged in the shell, a steam outlet hole is arranged on the side wall of the pot body, a steam exhaust hole is arranged on the shell, and the steam exhaust channel is formed between the steam outlet hole and the steam exhaust hole.

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