Air fryer

Abstract

The invention discloses an air fryer. The air fryer comprises a main chamber, a circulating pipeline, a power device and a heating element. The main chamber is provided with an area used for placing food, an air inlet and an air outlet. The circulating pipeline is arranged on the outer side of the main cavity, and the two ends of the circulating pipeline are connected with the air inlet and the air outlet correspondingly. The power device is arranged in the circulating pipeline and used for driving air to enter the circulating pipeline from the air outlet and flow to the air inlet along the circulating pipeline so as to enter the main cavity. The heating element is provided on a flow path of the air and heats the circularly flowing air. One part of the flowing path of the air extends out of the main chamber, so that the static pressure in the main chamber is reduced, the air velocity is increased, the heat transfer is accelerated, and the food heating efficiency is improved. Air is more evenly distributed in the main cavity, the problems that the temperature of the center of the main cavity is low and the temperature of the periphery of the main cavity is high are solved, the space in the main cavity is more redundant, and cleaning is convenient. And various design forms of the product can be realized.

Description

Technical Field

[0001] This application relates to the technical field of cooking appliances, and particularly to an air fryer. Background Art

[0002] Currently, the common air fryers generally adopt a scheme of stacking a burner assembly and a frying bucket assembly. Among them, the burner assembly includes key components such as a motor, a centrifugal fan, a heating tube, and a reflector, and provides a heat source and a power source for forced air convection. The centrifugal fan inside the burner assembly blows the heat of the heating tube to the frying bucket assembly from all around and sucks it back to the fan from the center, repeating this cycle, so as to realize the circulation of hot air in the frying bucket assembly. During this process, the heat carried by the hot air quickly takes away the moisture on the surface of the food, thus forming an effect similar to frying.

[0003] However, the existing air fryers have the following problems: 1) In the existing air fryers, the inner side of the reflector reflects the heat of the heating tube, while there is cold air for cooling other components outside the reflector, resulting in a large temperature difference between the inside and outside of the reflector, so grease is extremely easy to adhere to the reflector; 2) Due to the compact internal structure of the burner and the tight connection between the components of the burner, with a narrow space, it is difficult to clean the oil stains adhering to the burner assembly; 3) Since the centrifugal fan forms an internal circulation in a narrow space, there are too many components in this narrow space, resulting in too high system static pressure and poor circulation. The utilization rate of the heat energy generated by the heating tube is not high, and the narrow space places a large load on the fan blades, making it difficult to further increase the rotation speed, thus restricting the wind speed in the furnace and affecting the ability of air flow to take away the moisture on the surface of the food; and due to the layout of the existing air fryer with air flowing out from all around the centrifugal fan and being sucked in from the middle, the air volume at the center position in the furnace is the least, so the temperature difference between the center and the surrounding in the furnace is generally 20 - 30 degrees, that is, the temperature distribution in the furnace is uneven. And after putting food, due to the obstruction of the food, it is difficult for air to flow to the bottom surface of the food, so the temperature difference between the bottom surface and the surface of the food is very large, and the cooking effect is poor. Summary of the Invention

[0004] Therefore, the task of this application is to provide an air fryer, which can reduce the adsorption of oil stains on the power device, facilitate cleaning, and improve the heating efficiency.

[0005] To achieve the above task, this application provides an air fryer, including a main chamber, a circulation pipeline, a power device, and a heating element. The main chamber has an area for placing food and has an air inlet and an air outlet. The circulation pipeline is arranged outside the main chamber, and both ends of the circulation pipeline are respectively connected to the air inlet and the air outlet. The power device is arranged in the circulation pipeline and is configured to drive air to circulate in the main chamber and the circulation pipeline. The heating element is arranged on the air flow path.

[0006] According to the present application, on the one hand, a circulation duct is provided outside the main chamber, and air is circulated in the main chamber through an external circulation method. In this way, the forced convection method of external circulation can not only make the food cooking more uniform, but also make the cleaning of the air fryer easier, and is beneficial to realizing products of various forms; on the other hand, by hiding the power device in the circulation duct, the power device touches less grease.

[0007] In some embodiments, the power device is disposed in the duct portion of the circulation duct on the side of the main chamber.

[0008] In some embodiments, the air fryer further includes a deflector disposed in the main chamber. The deflector is configured to direct at least part of the air flowing into the main chamber from the air inlet.

[0009] In some embodiments, the deflector is configured to cause at least part of the air flowing into the main chamber from the air inlet to form a swirling air flow.

[0010] In some embodiments, the deflector is disposed between the area for placing food and the air inlet.

[0011] In some embodiments, the deflector includes a partition plate and a diversion channel penetrating the partition plate. The partition plate divides the main chamber into a first chamber and a second chamber.

[0012] In some embodiments, the diversion channel is arranged to extend in a direction angled with respect to the side wall of the main chamber.

[0013] In some embodiments, the angle is between 30 degrees and 60 degrees.

[0014] In some embodiments, a plurality of diversion channels are spaced apart on the partition plate.

[0015] In some embodiments, a plurality of diversion channels are equally spaced on the partition plate.

[0016] In some embodiments, a plurality of diversion channels are distributed around the center of the partition plate in a centrally symmetric form.

[0017] In some embodiments, the air inlet includes a main air inlet and a secondary air inlet. The main air inlet is provided at the bottom or top of the main chamber. The secondary air inlet is provided on the side wall of the main chamber.

[0018] In some embodiments, the secondary air inlet is configured to eject air in a direction angled with respect to the side wall of the main chamber.

[0019] In some embodiments, the circulation duct includes a main duct and a bypass duct. Both ends of the main duct are respectively connected to the air outlet and the main air inlet. Both ends of the bypass duct are respectively connected to the main duct and the secondary air inlet.

[0020] In some embodiments, the bypass pipe is connected to the main pipe near the main air inlet.

[0021] In some embodiments, the heating element is disposed within the circulation pipe.

[0022] In some embodiments, the main chamber includes a cooking chamber and a heating chamber. The cooking chamber and the heating chamber are arranged to be in gas communication. The area for placing food is located in the cooking chamber, and the heating element is disposed in the heating chamber.

[0023] In some embodiments, the heating element is disposed in the first chamber.

[0024] Other features and advantages of the present application will become apparent from the following detailed description of the exemplary embodiments of the present application with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments and descriptions thereof of the present application are used to explain the present application and do not constitute an improper limitation of the present application. In the drawings:

[0026] Figure 1 Schematic diagram of an air fryer with a power device located beside the main chamber according to some embodiments of the present application.

[0027] Figure 2 Schematic diagram of an air fryer with a power device located beside the main chamber according to another embodiment of the present application.

[0028] Figure 3 Schematic diagram of an air fryer with a power device located above the main chamber according to some embodiments of the present application.

[0029] Figure 4 Schematic diagram of an air fryer with a power device located above the main chamber according to another embodiment of the present application.

[0030] Figure 5 Schematic diagram of an air fryer with a power device located below the main chamber according to some embodiments of the present application.

[0031] Figure 6 Schematic diagram of an air fryer with a heating element located in the circulation pipe according to some embodiments of the present application.

[0032] Figure 7 Schematic diagram of an air fryer provided with a flow guiding member according to some embodiments of the present application.

[0033] Figure 8 is Figure 7 top view of the flow guiding member in

[0034] Figure 9Top view of the flow guide member for some other embodiments of the present application.

[0035] Figure 10 Top view of the flow guide member for some other embodiments of the present application.

[0036] Figure 11 Cross-sectional view of the flow guide member for some embodiments of the present application.

[0037] Figure 12 Schematic diagram of an air fryer with a bypass duct for some embodiments of the present application.

[0038] Figure 13 is Figure 12 top view of the air fryer in Detailed implementation manners

[0039] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all of the embodiments. The following description of at least one exemplary embodiment is actually only illustrative and in no way limits the present application and its application or use. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present application.

[0040] Unless otherwise specifically stated, the relative arrangements of components and steps, numerical expressions and values set forth in these embodiments do not limit the scope of the present application. At the same time, it should be understood that for the sake of description, the dimensions of the various parts shown in the drawings are not drawn in actual proportional relationships. Technologies, methods and devices known to those of ordinary skill in the relevant art may not be discussed in detail, but where appropriate, the technologies, methods and devices should be regarded as part of the specification. In all the examples shown and discussed here, any specific value should be construed as merely exemplary and not as a limitation. Therefore, other examples of the exemplary embodiments may have different values. It should be noted that like reference numerals and letters denote like items in the following drawings, and thus, once an item is defined in one drawing, it does not need to be further discussed in subsequent drawings.

[0041] For ease of description, spatial relative terms such as "above", "over", "on the upper surface", "upper", etc. can be used here to describe the spatial positional relationship of a device or feature shown in the figure with other devices or features. It should be understood that spatial relative terms are intended to encompass different orientations in use or operation other than the orientation described in the figure for the device. For example, if the device in the figure is inverted, the device described as "above or over other devices or structures" will then be positioned "below or under other devices or structures". Thus, the exemplary term "above" can include both the orientations of "above" and "below". The device can also be positioned in other different ways, and corresponding interpretations are made for the spatial relative descriptions used here.

[0042] Reference Figure 1 , the present application provides an air fryer, which includes a main chamber 1, a circulation duct 2, a power device 3, and a heating element 4. The main chamber 1 has an area for placing food, and has an air inlet 11 and an air outlet 12. The circulation duct 2 is arranged outside the main chamber, and both ends of the circulation duct 2 are respectively connected to the air inlet 11 and the air outlet 12. The power device 3 is arranged in the circulation duct 2, and is arranged to drive air to enter the circulation duct 2 from the air outlet 12 and flow along the circulation duct 2 to the air inlet 11 to enter the main chamber 1, so that the air circulates in the main chamber 1 and the circulation duct 2. The heating element 4 is arranged on the air flow path and is used to heat the air circulating in the main chamber 1 and the circulation duct 2.

[0043] Here, the main chamber 1, the power device 3, and the heating element 4 are connected through the circulation duct. The cold air in the main chamber 1 is pumped to the position of the heating element 4 by the power device 3. After the air is heated at the heating element 4, it is then transported to the main chamber 1 by the power device 3. The air transfers heat to the food in the main chamber 1 and then cools down, and then is pumped back to the heating element 4 by the power device 3 to be heated again. In this way, the cooking of the food is completed in a cycle.

[0044] In the embodiments of the present application, by providing a circulation pipeline 2 outside the main chamber 1 to connect the main chamber 1, the power device 3, and the heating element 4, a part of the flow path of the air used to heat food is extended outside the main chamber 1. At the same time, the power device 3 is separated from the original burner assembly and arranged in the circulation pipeline 2 to provide power for the forced convection of the air in the main chamber 1, changing the internal circulation of the existing air fryer into an external circulation, enabling the air to circulate fully in the circulation pipeline 2 and the main chamber 1, reducing the static pressure in the main chamber 1, increasing the flow rate of air convection, accelerating the heat transfer, and improving the heating efficiency of food. And compared with the traditional air fryer, adopting the external circulation method can make the hot air distribute more evenly in the main chamber 1 when flowing through the main chamber 1, avoiding the problem of low temperature in the center and high temperature around the main chamber 1. Since the power device 3 is arranged in the circulation pipeline 2, the space for arranging the power device 3 in the main chamber 1 is also saved, making the space in the main chamber 1 more abundant, greatly facilitating the cleaning of the air fryer. It is also beneficial for the product to achieve various design forms and is no longer limited by the stacking method of the traditional air fryer.

[0045] In some embodiments, the air fryer further includes a grill 6 arranged in the main chamber 1. The grill 6 is used to support food and is arranged in the main chamber 1 at a position close to the air outlet 11, so that after the air flows into the main chamber 1 from the air outlet 11, it can be concentrated and blown towards the food.

[0046] Optionally, the power device 3 includes, but is not limited to, an axial flow fan or a centrifugal fan, as long as it can play the role of pumping air.

[0047] Reference Figure 1 , in some embodiments, the air inlet 11 and the air outlet 12 are respectively located at the upper and lower ends of the main chamber 1 in the axial direction, and the air inlet 11 is configured such that the flow direction of the air entering the main chamber 1 is parallel to the axis of the main chamber 1. In other words, the hot air enters the main chamber 1 from top to bottom or from bottom to top through the circulation pipeline 2, and then forms convection in the main chamber 1, improving the heating efficiency of food.

[0048] For example, the air inlet 11 is arranged at the bottom end of the main chamber 1, and the air outlet 12 is arranged at the top end of the main chamber 1, and the air flows upward in the main chamber 1 to heat the food. Or, the air inlet 11 is arranged at the top end of the main chamber 1, and the air outlet 12 is arranged at the lower end of the main chamber 1, and the air flows downward in the main chamber 1 to heat the food.

[0049] Therefore, the external circulation forced convection path formed by the power device 3 for transporting air from the bottom end to the top end or from the top end to the bottom end will cover the entire main chamber 1, and even with the obstruction of the baking tray and food, the cooking effect on the back of the food can be ensured.

[0050] However, the position design of the air inlet 11 and the air outlet 12 is not limited to the top and bottom ends of the main chamber 1. The air inlet 11 and the air outlet 12 can also be respectively arranged on the top side and the bottom side of the main chamber 1, or respectively arranged on the top side and the bottom of the main chamber 1, or respectively arranged on the top and the bottom side of the main chamber 1, as long as it is ensured that convection is generated in the main chamber 1.

[0051] Reference Figure 2 , in some embodiments, the air inlet 11 and the air outlet 12 are respectively located at positions near the upper end and the lower end of the side wall of the main chamber 1. In this embodiment, air flows into or out of the main chamber 1 in a direction perpendicular to the axis of the main chamber 1, which can save the space below and above the main chamber 1 and optimize the layout of the air fryer.

[0052] As some alternative solutions, reference Figure 3 , both the air inlet 11 and the air outlet 12 are configured to make the air flow into or out of the main chamber 1 in a direction parallel to the axis of the main chamber 1. Or, reference Figure 4 , one of the air inlet 11 and the air outlet 12 is configured to make the air flow into or out of the main chamber 1 in a direction perpendicular to the axis of the main chamber 1, and the other of the air inlet 11 and the air outlet 12 is configured to make the air flow into or out of the main chamber 1 in a direction parallel to the axis of the main chamber 1. This can change the air circulation path and the heating efficiency.

[0053] Reference Figure 1 , in some embodiments, the power device 3 is arranged in the pipe portion of the circulation pipe 2 on the side of the main chamber 1.

[0054] Specifically, the circulation pipe 2 includes an upper horizontal section located above the main chamber 1, a vertical section located on the side of the main chamber 1, and a lower horizontal section located below the main chamber 1. The air flow path in the circulation pipe 2 is in a "C" shape. The power device 3 is arranged in the vertical section, which can effectively avoid the main chamber 1. Compared with the prior art where the power device is directly connected to the main chamber or arranged in the main chamber, the structure design of the main chamber 1 can be made more concise, avoiding direct contact between the power device 3 and the main chamber 1. During cooking, the high temperature in the main chamber 1 will not be directly transferred to the power device 3, reducing the risk of the power device 3 malfunctioning due to high temperature. On the other hand, the power device 3 is arranged on the side of the main chamber 1, which can leave a space for air to flow in the circulation pipe 2. After the air enters the circulation pipe 2 from the air outlet 12, under the continuous action of the power device 3, it enters the main chamber 1 through the air inlet 11 at a higher flow rate, accelerating heat transfer.

[0055] Reference Figures 3 - 5, in some other embodiments, the power device 3 can also be arranged in the area of the circulation pipeline 2 above or below the main chamber 1. That is, the power device 3 is arranged in the upper horizontal section or the lower horizontal section. Compared with the scheme where the power device 3 is arranged in the vertical section of the circulation pipeline 2, the space on the side of the main chamber 1 can be saved, and the vertical section of the circulation pipeline 2 and the main chamber 1 are more compact.

[0056] Reference Figures 7 - 11 , in some embodiments, the air fryer further includes a flow guide member 5 arranged in the main chamber 1, and the flow guide member 5 is arranged to guide at least part of the air flowing into the main chamber 1 from the air inlet 11.

[0057] The flow guide member 5 can change the flow direction of the air entering the main chamber 1 from the air inlet 11, change the flow path of the air in the main chamber 1, and further change the heating efficiency of the food.

[0058] In some embodiments, the flow guide member 5 is arranged to make at least part of the air flowing into the main chamber 1 from the air inlet 11 form a rotating air flow.

[0059] Thereby making the hot air more evenly distributed in the main chamber 1, thus improving the heating efficiency.

[0060] That is to say, by designing the flow guide member 5 in this way, the air flow in the main chamber 1 presents a rotating state or a spiral state, so that the flow in the main chamber 1 is more disordered. This is more beneficial to the cooking of food, because in the no-load state, that is, when there is no food placed in the main chamber 1, the convection path of the air is determined, but after adding food, due to the obstruction of the food, the convection path of the air becomes uncertain, and the placement and quantity of the food are random. Therefore, by setting the flow guide member 5 to obtain a spiral air flow path, this kind of interference can be effectively avoided, so that the hot air flow can circulate to almost all positions in the main chamber 1, greatly improving the temperature uniformity during the cooking process.

[0061] In some embodiments, as Figure 7 shown, the flow guide member 5 is arranged between the area for placing food and the air inlet 11.

[0062] Specifically, the distance between the flow guide member 5 and the air inlet 11 is less than the distance between the flow guide member 5 and the air outlet 12. After the air enters the main chamber 1 through the air inlet 1, it is not directly affected by the flow guide member 5 to change the flow direction, but flows a certain distance inside the main chamber 1 before being affected by the flow guide member 5 to change the flow direction. In this way, it can ensure that the air can enter the main chamber 1 at a relatively high flow rate, improving the air circulation efficiency.

[0063] Reference Figures 8 - 11, in some embodiments, the flow guide member 5 includes a partition plate 51 and a flow guide channel 52 penetrating through the partition plate 51. The partition plate 51 divides the main chamber 1 into a first chamber 1a and a second chamber 1b. The air inlet 11 communicates with the first chamber 1a. The area for placing food is arranged in the second chamber 1b. Here, the heating element 4 can be arranged in the first chamber 1a.

[0064] Specifically, under the partitioning action of the partition plate 51, after the air enters the main chamber 1, the flow direction in the first chamber 1a does not change significantly, remaining substantially the same as the outgoing direction when entering the main chamber 1 through the air inlet 11. When the air flows to the position of the flow guide member 5 in the first chamber 1a, it enters the second chamber 1b through the flow guide channel 52. Under the guiding action of the flow guide channel 52, both the flow direction and flow rate of the air in the second chamber 1b change to a certain extent compared with those in the first chamber 1a. Through a simple mechanical mechanism, the adjustment of the air flow direction and flow rate is realized, thereby changing the heating efficiency of the food.

[0065] For example, the air inlet 11 is configured to allow air to enter the main chamber 1 in a direction parallel to the axis of the main chamber 1, and the flow guide channel 52 is configured to make the flow direction of the air form an angle with the axis of the main chamber 1. In this way, the flow rate of the air in the second chamber 1b is relatively reduced. In other words, after the air enters the second chamber 1b, it needs to flow to the air outlet 12 for a longer time, increasing the heat exchange time between the air and the food and improving the heating efficiency.

[0066] As described above, in the no-load state (without placing food), the flow path of the air in the second chamber 1b is relatively fixed. However, after placing food, the food itself blocks the flow of the air, and both the placement position of the food and the volume occupied by the food are random. Therefore, making the air flow disordered can improve the heating efficiency. In order to make the air flow disordered, reduce the blind area of air convection, and improve the heating efficiency of the food, refer to Figures 8 - 11 , in some embodiments, the flow guide channel 52 is arranged to extend in a direction forming an angle with the side wall of the main chamber 1.

[0067] In some embodiments, the angle is between 20 degrees and 70 degrees, preferably between 30 degrees and 60 degrees.

[0068] Refer to Figures 8 - 11 , in some embodiments, the flow guide member 5 includes a plurality of flow guide channels 52. The plurality of flow guide channels 52 are spaced apart, especially equally spaced, on the partition plate 51. This can make the air flow in the second chamber 1b more disordered, and can also increase the air flow rate from the first chamber 1a into the second chamber 1b, improve the air circulation efficiency of the air fryer, and thus improve the heating efficiency.

[0069] In some embodiments, a plurality of flow guiding channels 52 are longitudinally or transversely spaced on the partition plate 51, so that the flow of air in the second chamber 1b is relatively disordered.

[0070] Referring to Figures 8 - 11 , in some embodiments, a plurality of flow guiding channels 52 are distributed around the center of the partition plate 51 in a centrally symmetric form.

[0071] With such an arrangement, the air can form a rotating airflow (spiral airflow) under the action of the flow guiding channels 52, and thus come into more sufficient contact with the food, improving the heating efficiency.

[0072] Optionally, the flow guiding member 5 includes four flow guiding channels 52. The four flow guiding channels 52 are distributed around the center of the partition plate 51 in a centrally symmetric form. After the air enters the main chamber 1, a spiral airflow is formed under the action of the four flow guiding channels 52, increasing the contact area with the food, and thus improving the heating efficiency.

[0073] Furthermore, in the embodiment where four flow guiding channels 52 are provided as described above, referring to Figure 8 , the midpoint of the partition plate 51 is denoted as point O, and a plane rectangular coordinate system is established based on this. The midpoint in the axial direction of a certain flow guiding channel 52 is denoted as point A, and the acute angle between the line segment OA and the X-axis is defined as α. By making α take different values, the flow path of the airflow in the main chamber 1 can be changed, and thus different heating effects can be obtained.

[0074] For example, Figure 8 shows a schematic diagram when α takes 30°, Figure 9 shows a schematic diagram when α takes 45°, Figure 10 shows a schematic diagram when α takes 60°. It can be seen that as the value of α increases, the outlet of the flow guiding channel 52 is closer to the inner wall of the main chamber 1, which causes the airflow to be more likely to directly blow onto the inner wall, resulting in a decrease in dynamic pressure and a rapid slowdown in the speed of the airflow, and is not conducive to the cooking of the food. However, when the value of α is too small or too large, for example, in the case of taking the extreme values of 0° or 90°, the airflow at the outlets of the 4 flow guiding channels 52 will always have 2 in a parallel state, which is not conducive to the formation of a cyclone.

[0075] In summary, in order to obtain a better heating efficiency, α can take 30° or 45° or 60°, and preferably 45°.

[0076] Even further, referring to Figure 11 , the acute angle between the axis of the flow guiding channel 52 and the plane where the partition plate 51 is located is defined as β. By making β take different values, the flow path of the airflow in the main chamber 1 can also be changed, and thus different heating effects can be obtained.

[0077] When the value of β is larger, for example, approaching 90°, the air flow will blow straight up, which is not conducive to the formation of a cyclone and cannot achieve the purpose of realizing turbulent flow. Moreover, when blowing straight up, the air flow with high speed and high temperature directly acts on the position of the food facing the air outlet, which will cause the part of the food directly above the air outlet to heat up too fast or even burn, and the oil of the food is also likely to fall into the air outlet; when the value of β is smaller, for example, approaching 0, the wind speed slows down at this time, which is not friendly to the purpose of high-speed hot air, but it can avoid the problem that a certain position of the food is directly blown and overheated, resulting in single-point charring, and can also maximize the problem of avoiding oil droplets falling into the air outlet.

[0078] In summary, in order to facilitate the formation of a spiral air flow in the main chamber 1 to obtain better heating efficiency and heating effect, β can take 30° or 60°, preferably 30°.

[0079] Reference Figure 11 , in some embodiments, the deflector 5 further includes a shroud 53 provided at the edge of the partition 51. The partition 51 is a plate-like member and extends in a horizontal plane. The contour of the partition 51 is the same as the contour of the cross-section of the main chamber 1, so that the partition 51 divides the main chamber 1 into two chambers. The shroud 53 extends in the height direction to cooperate with the partition 51 to form a recessed area. During cooking, the food is placed above the recessed area so that the recessed area collects the oil droplets dropped by the food during cooking.

[0080] In some embodiments, a structure for hanging the grill 6 is provided on the shroud 53. The grill 6 is hung on the shroud 53, and the hanging position of the grill is lower than the height of the shroud 53. This can improve the effect of the recessed area collecting oil droplets and reduce the adhesion of oil droplets to the side wall of the main chamber 1.

[0081] Reference Figure 12 , in some embodiments, the air inlet 11 includes a main air inlet 11a and a secondary air inlet 11b. The main air inlet 11a is provided at the bottom or top of the main chamber 1. The secondary air inlet 11b is provided on the side wall of the main chamber 1. As follows, under the action of the power device 3, a part of the air enters the main chamber 1 through the main air inlet 11a, and another part of the air enters the main chamber 1 through the secondary air inlet 11b.

[0082] Specifically, the emission directions of the main air inlet 11a and the secondary air inlet 11b are different, so that when the air enters the main chamber 1, it enters the main chamber through the main air inlet 11a and the secondary air inlet 11b from the bottom and side wall of the main chamber 1 respectively, and then uniformly heats the food from the bottom or top and the side of the food, improving the heating efficiency and heating effect.

[0083] Reference Figure 13, in some embodiments, the secondary air inlet 11b is configured to eject air in a direction angled with respect to the side wall of the main chamber 1.

[0084] This can also make the flow of air entering the main chamber 1 from the secondary air inlet 11b relatively turbulent, improving the heating efficiency of the food.

[0085] To achieve the diversion of the air in the circulation duct 2 for entering the main chamber 1, so that a part of the air enters the main chamber 1 through the main air inlet 11a and another part of the air enters the main chamber 1 through the secondary air inlet 11b, refer to Figures 12 - 13 , in some embodiments, the circulation duct 2 includes a main duct 21 and a bypass duct 22. The first end of the main duct 21 is connected to the air outlet 12. The second end of the main duct 21 is connected to the main air inlet 11a. The first end of the bypass duct 22 is connected to the main duct 21. The second end of the bypass duct 22 is connected to the secondary air inlet 11b.

[0086] Refer to Figure 12 , in some embodiments, the first end of the bypass duct 22 is connected to a position of the main duct 21 close to the main air inlet 11a.

[0087] This can cause the air to start diverting only when it flows in the main duct 21 close to the main air inlet 11a, ensuring a relatively high flow rate of the air in the area of the main duct 21 from the air outlet 12 to the connection with the bypass duct 22, improving the overall air circulation efficiency of the air fryer and thus the heating efficiency. And at this position, the heat loss of the air in the bypass duct 22 can be reduced more than at other positions.

[0088] Refer to Figures 12 - 13 , in some embodiments, the air inlet 11 includes a plurality of secondary air inlets 11b, and the circulation duct 2 includes a plurality of bypass ducts 22. The first end of each bypass duct 22 is connected to the main duct 21, and its second end is connected to a secondary air inlet 11b.

[0089] Specifically, the first ends of the plurality of bypass ducts 22 are all connected to the main duct 21, and the second ends of the plurality of bypass ducts 22 are respectively connected to different positions on the side wall of the main chamber 1, so that the air enters the main chamber from different positions on the side wall of the main chamber, and then heats the side of the food in multiple directions, improving the heating efficiency.

[0090] Optionally, the circulation duct 2 includes four bypass ducts 22, and the four bypass ducts 22 respectively extend from the main duct 21 to the corresponding secondary air inlets 11b arranged at equal intervals on the side wall of the main chamber 1, so that the air heats the side of the food in four directions through the four bypass ducts 22, improving the heating efficiency.

[0091] Refer to Figures 6 - 7, in some embodiments, the heating element 4 is disposed within the circulation duct 2.

[0092] Specifically, the heating element 4 can be disposed at any position within the circulation duct 2, such that the space of the main chamber 1 is not occupied, the structure of the main chamber 1 can be optimized, and the structure of the main chamber 1 can be designed to be more streamlined, facilitating disassembly and cleaning of the main chamber 1.

[0093] Optionally, the heating element 4 includes a heating tube.

[0094] Different from the embodiment in which the heating element 4 is disposed within the circulation duct 2, refer to Figure 1 , in some embodiments, the main chamber 1 includes a cooking chamber and a heating chamber, the cooking chamber and the heating chamber are disposed in gas communication, the area for placing food is located within the cooking chamber, and the heating element 4 is disposed within the heating chamber.

[0095] In this embodiment, the main chamber 1 is divided into two chambers, such that the food and the heating element are located in different chambers, so that the structure of the chamber for placing food can be streamlined, improving the simplicity of cleaning. Among them, the air inlet 11 is disposed on one of the cooking chamber and the heating chamber, and correspondingly, the air outlet 12 is disposed on the other of the cooking chamber and the heating chamber.

[0096] Optionally, refer to Figure 6 , in some embodiments, heating elements 4 are disposed both within the heating chamber and the circulation duct 2. In this way, during the air flow process, the air can be fully heated, thereby improving the heating efficiency of the food.

[0097] Different from the above embodiments, refer to Figure 7 , in some embodiments, heating elements 4 are disposed both within the main chamber 1 and the circulation duct 2. Specifically, the heating element 4 within the main chamber 1 is disposed near the air inlet 11. In this way, after the air is heated within the circulation duct 2 and enters the main chamber 1 through the air inlet 11, it can be heated again, and then flows through the food. That is to say, based on this setting, the air can be continuously heated twice, reducing the cooling of the air after being heated within the circulation duct 2 during the process of flowing towards the food, thereby improving the heating efficiency.

[0098] Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present application and are not intended to limit them; although the present application has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: it is still possible to modify the specific implementation manners of the present application or perform equivalent replacements on some technical features; without departing from the spirit of the technical solutions of the present application, they should all be covered within the scope of the technical solutions claimed in the present application.

Claims

1. An air fryer, characterized in that, Comprising: A main chamber (1), the main chamber (1) having an area for placing food, and having an air inlet (11) and an air outlet (12); A circulation pipe (2), the circulation pipe (2) being arranged outside the main chamber, and both ends of the circulation pipe (2) being respectively connected to the air inlet (11) and the air outlet (12); A power device (3), the power device (3) being arranged inside the circulation pipe (2), and being arranged to drive air to circulate inside the main chamber (1) and the circulation pipe (2); And A heating element (4), the heating element (4) being arranged on the air flow path.

2. The air fryer according to claim 1, wherein The power device (3) is arranged inside the pipe portion of the circulation pipe (2) on the side of the main chamber (1).

3. The air fryer according to claim 1, wherein The air fryer further comprises a flow guide member (5) arranged inside the main chamber (1), the flow guide member (5) being arranged to guide at least part of the air flowing into the main chamber (1) from the air inlet (11).

4. The air fryer according to claim 3, wherein The flow guide member (5) is arranged to make at least part of the air flowing into the main chamber (1) from the air inlet (11) form a rotating air flow.

5. The air fryer according to claim 3, wherein, The flow guide member (5) is arranged between the area for placing food and the air inlet (11).

6. The air fryer according to claim 3, wherein, The flow guide member (5) comprises a partition plate (51) and a flow guide channel (52) penetrating through the partition plate (51), the partition plate (51) dividing the main chamber (1) into a first chamber (1a) and a second chamber (1b).

7. The air fryer according to claim 6, characterized in that, The flow guide channel (52) is arranged to extend in a direction angled with the side wall of the main chamber (1).

8. The air fryer according to claim 6, wherein, A plurality of the flow guide channels (52) are spaced apart on the partition plate (51).

9. The air fryer according to claim 8, wherein, The plurality of flow guide channels (52) are equally spaced on the partition plate (51).

10. The air fryer according to claim 8, characterized in that, The plurality of flow guide channels (52) are distributed around the center of the partition plate (51) in a centrosymmetric form.

11. The air fryer according to any one of claims 1 to 10, characterized in that, The air inlet (11) comprises a main air inlet (11a) and a secondary air inlet (11b), the main air inlet (11a) being arranged at the bottom or top of the main chamber (1), and the secondary air inlet (11b) being arranged on the side wall of the main chamber (1).

12. The air fryer according to claim 11, characterized in that, The secondary air inlet (11b) is configured to make air eject in a direction angled with the side wall of the main chamber (1).

13. The air fryer according to claim 12, wherein The angle is between 30 degrees and 60 degrees.

14. The air fryer according to claim 11, characterized in that, The circulation pipe (2) comprises a main pipe (21) and a bypass pipe (22), both ends of the main pipe (21) being respectively connected to the air outlet (12) and the main air inlet (11a), and both ends of the bypass pipe (22) being respectively connected to the main pipe (21) and the secondary air inlet (11b).

15. The air fryer according to claim 14, wherein, The connection position of the bypass pipe (22) and the main pipe (21) is close to the main air inlet (11a).

16. The air fryer according to any one of claims 1 to 10, characterized in that, The heating element (4) is arranged inside the circulation pipe (2).

17. The air fryer according to any one of claims 1 to 10, characterized in that The main chamber (1) comprises a cooking chamber and a heating chamber, the cooking chamber and the heating chamber being arranged in gas communication, the area for placing food being located in the cooking chamber, and the heating element (4) being arranged in the heating chamber.

18. The air fryer according to claim 6, wherein The heating element (4) is disposed in the first chamber (1a).

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