Hot air cooking equipment
By constructing a circulating airflow within the air fryer and utilizing lateral air inlets and guiding structures, the problem of uneven heat distribution is solved, achieving uniform heating and efficient cooking of food, and improving ease of use.
Patent Information
- Application Number
- CN202410548335.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-06
- Publication Date
- 2025-11-07
AI Technical Summary
The air guide design of existing air fryers is unreasonable, which leads to uneven heat distribution, uneven heating of food, and easy local charring.
By constructing a circulating airflow in the food preparation chamber, using a fan to circulate the air and heating it through a heating unit, combined with a side air inlet and an air guiding structure, the hot air is promoted to be evenly dispersed, avoiding heat concentration.
It achieves uniform heating of ingredients, improves thermal efficiency, prevents localized charring of ingredients, and enhances ease of operation.
Smart Images
Figure CN120899113A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of kitchen appliances, in particular to a hot air cooking device. BACKGROUND
[0002] The air fryer is a device known for cooking food raw materials, such as for cooking vegetables (e.g., frying) or meat (e.g., chicken). The air fryer cooks food by heating the heat radiation generated by the power-on pipe, and the air guide directs the heat to the food to heat and cook the food. Due to the unreasonable design of the air guide, the hot air cannot be effectively and uniformly distributed, and the heat is concentrated on one side of the food, so that the food is not evenly heated, which easily causes local charring of the food. SUMMARY
[0003] In view of the deficiencies of the prior art, the purpose of the present application is to provide a hot air cooking device that can improve the utilization efficiency of hot air, evenly heat the food, and improve the convenience of use.
[0004] This part of the content will be added after the final draft.
[0005] Implementing the above scheme has the following beneficial effects:
[0006] The present application circulates air flow around the food preparation chamber, circulates air in and out of the food preparation chamber through the fan, heats the circulating air through the heating unit, and cooks the food placed in the food preparation chamber through the hot air, thereby realizing efficient utilization of heat. In addition, compared with the scheme of introducing hot air from the bottom, the present application introduces hot air into the food preparation chamber from the air flow inlet on the side of the food preparation chamber, which can increase the air flow, promote the uniform dispersion of hot air, improve the thermal efficiency, and prevent the hot air from concentrating in the local area of the food preparation chamber, thereby avoiding the charring of the food. The present application utilizes the flow of hot air to evenly heat the food, thereby improving the convenience of operation. BRIEF DESCRIPTION OF DRAWINGS
[0007] Figure 1 is a structural schematic diagram of the hot air cooking device provided by the embodiment of the present application.
[0008] Figure 2 is a schematic diagram of the hot air cooking device provided by the embodiment of the present application in an open cover state.
[0009] Figure 3 is a sectional view of the hot air cooking device provided by the embodiment of the present application.
[0010] Figure 4 is a sectional view of the hot air cooking device provided by the embodiment of the present application.
[0011] Figure 5is a structural schematic view of a fan in a hot air cooking equipment provided by an embodiment of the present application.
[0012] Figure 6 is a cross-sectional view of a fuselage of a hot air cooking equipment provided by an embodiment of the present application.
[0013] Figure 7 is an exploded view of a fuselage of a hot air cooking equipment provided by an embodiment of the present application.
[0014] Figure 8 is a structural schematic view of a first pot body of a hot air cooking equipment provided by an embodiment of the present application.
[0015] Figure 9 is a top view of a first pot body of a hot air cooking equipment provided by an embodiment of the present application.
[0016] Figure 10 is a partial structural schematic view of a first pot body of a hot air cooking equipment provided by an embodiment of the present application.
[0017] Figure 11 is a cross-sectional view of a first pot body of a hot air cooking equipment provided by an embodiment of the present application.
[0018] Figure 12 is a schematic view of an uncapped state of a hot air cooking equipment provided by an embodiment of the present application.
[0019] Figure 13 is a schematic view of a connection structure of a fuselage and a nose of a hot air cooking equipment provided by an embodiment of the present application.
[0020] Figure 14 is a schematic view of a flow path of hot air in a hot air cooking equipment provided by an embodiment of the present application.
[0021] Figure 15 is a cross-sectional structural schematic view of a first pot body provided by an embodiment of the present application.
[0022] Figure 16 is a schematic view of a flow direction of air flow in a first pot body provided by an embodiment of the present application.
[0023] Figure 17 is a top view of a fuselage provided by an embodiment of the present application.
[0024] in the figure:
[0025] 100 machine body, 101 base, 102 first pot body, 103 second pot body, 104 air flow channel, 105 food preparation chamber, 106 convex rib, 107 placing basket, 108 supporting part, 109 lateral air inlet, 111 air outlet, 112 oil leakage hole, 113 air guide structure, 114 guide rib, 115 guide part, 116 guide surface, 117 drainage surface, 118 lifting surface, 119 intersection line, 120 aggregation piece, 121 first pot body handle, 122 second pot body handle, 123 clamping groove, 124 sucker foot pad, 125 convex block, 126 air inlet, 127 air outlet,
[0026] 200 machine head, 201 machine cover, 202 motor, 203 heating unit, 204 fan, 205 top cover, 206 bottom cover, 207 blade, 208 fan cover, 209 air outlet plate, 210 heat dissipation fan,
[0027] 300 turnover limiting structure, 301 turnover shaft, 302 torsional spring. DETAILED DESCRIPTION
[0028] In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the 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 the embodiments of the present application. The components of the embodiments of the present application described and shown in the drawings herein can be arranged and designed in various different configurations.
[0029] Therefore, the following detailed description of the embodiments of the present application provided in the drawings is not intended to limit the scope of the claimed present application, but only represents selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work are within the scope of protection of the present application.
[0030] It should be noted that: similar reference numerals and letters represent similar items in the following drawings, therefore, once an item is defined in one drawing, it does not need to be further defined and explained in the subsequent drawings.
[0031] In the description of the application, it should be noted that the terms "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, or the orientation or positional relationship when the product of the application is usually placed, and are only for the convenience of describing the application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the application. In addition, the terms "first", "second", "third" and the like are only used to distinguish the description and cannot be understood as indicating or implying relative importance. In the description of the application, unless otherwise specified, the meaning of "a plurality of" is two or more.
[0032] In the description of the application, it should be noted that, unless otherwise specified and limited, the terms "provided", "connected" should be understood broadly, for example, it can be fixedly connected, or it can be detachably connected, or integrally connected; it can be mechanically connected, or it can be electrically connected. For those skilled in the art, the specific meaning of the above terms in the application can be understood according to the specific circumstances.
[0033] In the present application, unless otherwise specified and limited, "on" or "under" of the first feature to the second feature can include that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, "on", "above" and "above" of the first feature to the second feature includes that the first feature is directly above and obliquely above the second feature, or only indicates that the horizontal height of the first feature is higher than that of the second feature. "Below", "below" and "below" of the first feature to the second feature includes that the first feature is directly below and obliquely below the second feature, or only indicates that the horizontal height of the first feature is less than that of the second feature.
[0034] The embodiments of the application are described in detail below, examples of which are shown in the drawings, wherein the same or similar reference signs represent the same or similar elements or elements with the same or similar functions throughout. The embodiments described below by reference to the drawings are exemplary and are only used to explain the application, and cannot be understood as a limitation on the application.
[0035] Please refer to Figures 1-13 The embodiment provides a hot air cooking equipment, which comprises a body 100 and a head 200, the head 200 is rotatably connected with the body 100, the head 200 can be turned over relative to the body 100, so as to expose the internal space of the body 100, the internal space of the body 100 can be used for placing food materials, when the head 200 is covered on the body 100, the head 200 and the body 100 form a sealed space, and the food materials are cooked by hot air and heat radiation in the sealed space.
[0036] Please refer to Figure 7 The body 100 comprises a base 101, a second pot body 103 and a first pot body 102. The second pot body 103 is removably arranged on the base 101, and the first pot body 102 is removably arranged in the second pot body 103. The first pot body 102 and the second pot body 103 can be separated from the base 101 as a whole. The first pot body 102 is used for containing food materials, and the second pot body 103 can receive water, oil and other substances overflowing during the cooking of the food materials.
[0037] The first pot body 102 defines a food preparation chamber 105. The lower part of the first pot body 102 is provided with an air inlet, and the top of the first pot body 102 is provided with an air outlet 111. Both the air inlet and the air outlet 111 communicate with the food preparation chamber 105. The food preparation chamber 105 is provided with a placing basket 107. The placing basket 107 has a supporting part 108 through which air can pass. The supporting part 108 is located between the air inlet and the air outlet 111. When food materials are placed on the supporting part 108, hot air can pass through the air inlet, the placing basket 107 and the air outlet 111 in sequence, thereby heating and cooking the food materials placed on the supporting part 108.
[0038] Specifically, the air inlet comprises a lateral air inlet 109 arranged on the side of the first pot body 102. The lower part of the placing basket 107 is provided with an air guiding structure 113. The air guiding structure 113 is used for dispersing the hot air entering from the lateral air inlet 109 to pass through the placing basket 107, thereby achieving uniform heating of the food materials on the placing basket 107.
[0039] As shown in Figure 10 , the lateral air inlet 109 is arranged around the first pot body 102. The hot air can enter the food preparation chamber 105 more smoothly, and can also disperse and uniformly heat the air. The air guiding structure 113 comprises a guide rib 114 and guide parts 115 located on both sides of the guide rib 114. The guide rib 114 is located between the supporting part 108 and the upper end surface of the lateral air inlet 109. The two ends of the guide rib 114 are connected to the inner wall of the first pot body 102. The guide parts 115 comprise guide surfaces 116 extending from the lower end surface of the lateral air inlet 109 to the guide rib 114.
[0040] The guide surfaces 116 comprise a flow guiding surface 117 and a lifting surface 118. The flow guiding surface 117 extends horizontally from the lower end surface of the lateral air inlet 109 to the guide rib 114. The lifting surface 118 extends obliquely from the guide rib 114 to the lateral air inlet 109. The flow guiding surface 117 intersects the lifting surface 118. The angle between the lifting surface 118 and the flow guiding surface 117 is greater than 90°. For example, the angle between the lifting surface 118 and the flow guiding surface 117 is 135°. The curvatures of the lifting surface 118 on both sides of the guide rib 114 are consistent. The radius of the lifting surface 118 is greater than 40 mm (for example, Figure 16), the hot air from the side air inlet 109 of the first pot body 102 enters and turns up along the lifting surface 118, so that the hot air fully passes through the bottom surface of the cooking food, and the food passes through the hot air from the top and bottom sides. The intersection line 119 between the drainage surface 117 and the lifting surface 118 deviates from the center of the guide rib 114 and the food preparation chamber 105. In one possible implementation, the distance from the intersection line 119 to the guide rib 114 is close to the maximum distance from the intersection line 119 to the inner wall of the food preparation chamber 105.
[0041] From the top view of the first pot body 102, the guide rib 114 divides the first pot body 102 into two regions, each of which is provided with a guide surface 116. The intersection line 119 between the lifting surface 118 and the drainage surface 117 is substantially located at the middle position between the guide rib 114 and the side air inlet 109, and is located at the periphery of the guide rib 114, corresponding to the region outside the center of the food preparation chamber 105. After the hot air passes through the side air inlet 109, it moves along the drainage surface 117 to the position of the intersection line 119, and is blocked by the lifting surface 118. The direction of the hot air flow is switched from substantially horizontal to substantially vertical upward. Due to the small slope of the lifting surface 118, the hot air can be well dispersed, so that the hot air flows upward in a dispersed manner, the food preparation chamber 105 is heated more uniformly, and the situation that the hot air is gathered near the guide rib 114 to cause the temperature of some regions in the food preparation chamber 105 to be too high is avoided.
[0042] Please participate Figure 6 and Figure 8 , the side air inlet 109 expands from the end of the guide rib 114 to the other side, and the side air inlet 109 is divided by a reinforcing rib in the middle. The area of the side air inlet 109 is more than 80% of the area of the air flow channel 104. For example, the area of the air flow channel 104 is 1.4 cm 2 , and the area of the side air inlet 109 is 1.16 cm 2 .
[0043] In one possible implementation, as Figure 3As shown, the bottom surface of the second pot body 103 is provided with protrusions 125 protruding towards the first pot body 102. When the first pot body 102 is placed into the second pot body 103, the air guiding structure 113 of the bottom surface of the first pot body 102 is supported by the protrusions 125, and a gap is left between the bottom of the first pot body 102 and the bottom of the second pot body 103. The air inlet further comprises a bottom air inlet provided on the guiding surface 116. Hot air can enter the food preparation chamber 105 from the bottom air inlet, and then vertically pass through the placement basket 107 to heat the food materials on the placement basket 107. For example, the bottom air inlet can be provided on the drainage surface 117 of the guiding surface 116. The bottom air inlets on the drainage surface 117 can be arranged in a scattered manner to facilitate the dispersion of the hot air passing into the food preparation chamber 105. The diameter of the second pot body 103 ranges from 90mm to 130mm.
[0044] Please refer to Figure 15 and Figure 16 In a possible implementation, the guiding portion 115 further comprises an aggregation member 120 protruding from the guiding surface 116 towards the supporting portion 108. The aggregation member 120 is provided on the intersection line 119 between the drainage surface 117 and the lifting surface 118. After entering the hot air fluid from the lateral air inlet 109, the air flow is guided by the lifting surface 118 towards the aggregation member 120 and then to the food preparation chamber 105. The upper end surface of the aggregation member 120 is lower than the upper end surface of the guiding rib 114. For example, the guiding rib 114 is 34mm higher than the bottom surface of the air guiding structure 113, the aggregation member 120 is 15mm higher than the bottom surface of the air guiding structure 113, and the distance H1 between the upper end surface of the aggregation member 120 and the upper end surface of the guiding rib 114 is 19mm. By providing the aggregation member 120 on the guiding surface 116, the hot air is in contact with the aggregation member 120 before reaching the lifting surface 118, which changes the flow direction of part of the hot air and further disperses the hot air. In a possible implementation, the guiding portions 115 on both sides of the guiding rib 114 are rotationally symmetrical relative to the center of the guiding rib 114 and form an octagonal pattern at the bottom of the food preparation chamber 105.
[0045] Please refer to Figures 8-10 The guiding rib 114 is S-shaped, and the projection of the S-shaped guiding rib 114 on the horizontal plane is two staggered semicircles. For example, the ratio of the radius of the aggregation member 120 to the radius of the semicircle is 1:2.2. By designing the guiding rib 114 as S-shaped and arranging the lifting surface 118 along the S-shaped guiding rib 114, the hot air concentrated near the guiding rib 114 can be staggered, further promoting the dispersion of the hot air. The entire air guiding structure 113 forms an octagonal pattern. After entering the guiding portion 115, the hot air can rotate and gather around the aggregation member 120, and then rotate upwards to increase the air flow speed, which also has the effect of uniformly heating the food materials.
[0046] In one possible implementation, the upper end surface of the guide rib 114 is higher than the upper end surface of the lateral air inlet 109, so as to guide the hot air to flow upward as much as possible. For example, the upper end surface of the lateral air inlet 109 is 5 mm lower than the upper end surface of the guide rib 114.
[0047] In one possible implementation, the inner wall of the first kettle body 102 is provided with a convex rib 106 protruding towards the center, and the upper surface of the convex rib 106 is higher than the upper end surface of the lateral air inlet 109. The placing basket 107 is placed on the convex rib 106. The placing basket 107 is a filter screen structure.
[0048] In one possible implementation, the air guide structure 113 further comprises an oil leakage hole 112 arranged at a low-lying position of the guide surface 116. As shown in Figure 9 , the oil leakage hole 112 can be arranged at a position close to the lateral air inlet 109 on the guide surface 116.
[0049] Please refer to Figure 3 , Figure 4 and Figure 17 , the head 200 comprises a cover 201, a motor 202, a fan 204 and a heating unit 203. The motor 202 is arranged in the cover 201, the heating unit 203 is arranged at an open end of the cover 201, the fan 204 is arranged between the motor 202 and the heating unit 203, and an output shaft of the motor 202 is connected to the fan 204. When the head 200 is covered on the body 100, the heating unit 203 is above the food preparation chamber 105, a heating disc of the heating unit 203 can radiate heat to the food material to cook the food material, an air inlet 126 of the fan 204 is communicated with the air outlet 111, and an air outlet 127 of the fan 204 is communicated with the air flow channel 104. The fan 204 is used to drive the air to flow through the air inlet, the supporting part 108, the air outlet 111 and the air flow channel 104 in sequence and then return to the air inlet, so as to form a circulating air flow. The heating unit 203 is used to heat the air flow, so that the hot air flows in the food preparation chamber 105 and the food material is cooked by using the hot air. In this embodiment, the food material is cooked by the heat radiated from the heating disc and the hot air passing through the food material from below.
[0050] Please refer to Figure 4 , Figure 12 and Figure 13 , the cover 201 and the base 101 are connected through a flip limiting structure 300. The flip limiting structure 300 comprises a flip shaft 301 and a torsional spring 302. The flip shaft 301 penetrates through the cover 201 and the base 101, and the torsional spring 302 is wound on the flip shaft 301. Two ends of the torsional spring 302 abut against the cover 201 and the base 101 respectively. The maximum flip angle of the head 200 relative to the body 100 is 82°.
[0051] Since the electrical elements provided in the head 200 increase the mass of the head 200, there is a risk that the body 100 will tip over when the head 200 is flipped. To avoid this, the bottom surface of the base 101 is provided with suction pads 124. When the body 100 is placed on an operating table, the suction pads 124 are firmly attached to the operating table, so that the body 100 cannot be moved when the head 200 is flipped.
[0052] In one possible implementation, as shown in Figure 5 , the fan 204 is a centrifugal fan 204, which includes a top cover 205, a bottom cover 206, and blades 207. The blades 207 are connected to the edges of the top cover 205 and the bottom cover 206, and the air outlets 127 are formed between adjacent two blades 207. The top cover 205 is provided with a shaft hole connected to the output shaft of the motor 202, and the bottom cover 206 is provided with an air inlet 126 facing the air outlet 111 of the food preparation chamber 105. In addition, the top surface of the food preparation chamber 105 is completely open to form the air outlet 111, and the air inlet 126 of the fan 204 substantially covers the air outlet 111 of the food preparation chamber 105. In this way, when the fan 204 rotates, the hot air in the food preparation chamber 105 can enter the fan 204 in a substantially vertical upward flow, ensuring uniform dispersion of the hot air in the food preparation chamber 105.
[0053] As shown in Figure 3 and Figure 4 , the head 200 further includes a fan cover 208, an air outlet plate 209, and a cooling fan 210. The fan cover 208 is arranged between the motor 202 and the fan 204, and forms a closed space with the body 100 when the head 200 is closed on the body 100. The air outlet plate 209 has an air outlet gap. The cooling fan 210 is connected to the output shaft of the motor 202 and is located between the fan cover 208 and the motor 202, and is used to drive the hot air near the motor 202 to be discharged from the air outlet gap.
[0054] In one possible implementation, the first pot handle 121 of the first pot body 102 is arranged in overlap with the second pot handle 122 of the second pot body 103. For details, see Figure 6 , the second pot handle 122 is provided with a clamping groove 123, and the first pot handle 121 is at least partially clamped into the clamping groove 123. After the first pot handle 121 is clamped into the clamping groove 123, the first pot body 102 cannot rotate circumferentially relative to the second pot body 103, thereby achieving positioning between the two. At the same time, this connection mode can reduce or avoid the escape of hot air.
[0055] Figure 14 The flow path of the hot air in the hot air cooking device is shown. See Figure 14When the hot air cooking device is working, the heating unit 203 is powered to generate heat, which increases the temperature of the air near the heating unit 203. At the same time, the motor 202 drives the fan 204 to rotate, so that a circulating air flow is formed in the device. The hot air near the heating unit 203 enters the fan 204 inlet, and then flows into the air flow channel 104 between the first pot 102 and the second pot 103 from the fan 204 side outlet 127. The hot air reaches the lower part of the first pot 102 through the air flow channel 104, enters the food preparation chamber 105 in the first pot from the lateral air inlet 109 of the lower part of the first pot 102, and vertically upwardly passes through the placing basket 107 under the action of the air guide structure 113. The hot air enters the fan inlet 126 again through the heating unit 203, so as to be circulated, and the food materials on the placing basket 107 are heated.
[0056] The embodiment circulates the air flow around the food preparation chamber 105, circulates the air in and out of the food preparation chamber 105 through the fan 204, heats the circulating air through the heating unit 203, so as to cook the food materials placed in the food preparation chamber 105 through the hot air, and realizes efficient use of heat. In addition, compared with the scheme of introducing hot air from the bottom, the present application introduces hot air into the food preparation chamber 105 from the air flow inlet on the side of the food preparation chamber 105, which can increase the air flow, promote the dispersion of hot air, improve the thermal efficiency, prevent the hot air from concentrating in the local area of the food preparation chamber 105, and avoid the situation that the food materials are carbonized. The embodiment uses the hot air flow to uniformly heat the food materials, and the user does not need to manually turn over the food materials during use, which improves the operation convenience.
[0057] It should be noted that the above are only the preferred embodiments of the present application and the technical principles applied. Those skilled in the art will understand that the present application is not limited to the specific embodiments herein, and those skilled in the art can make various obvious changes, re-adjustments and substitutions without departing from the protection scope of the present application. Therefore, although the present application has been described in more detail through the above embodiments, the present application is not limited to the above embodiments, and can include more other equivalent embodiments without departing from the concept of the present application, and the scope of the present application is determined by the scope of the appended claims.
Claims
1. A hot air cooking apparatus, characterized by, The application relates to a food preparation chamber (105) for cooking food, comprising: a food preparation chamber (105) arranged to receive food to be cooked, the food preparation chamber (105) is provided with an air inlet and an air outlet (111); a placing basket (107) arranged in the food preparation chamber (105) to load food raw materials, the placing basket (107) has a supporting part (108) through which air can pass, the supporting part (108) is located between the air inlet and the air outlet (111); a fan (204) for driving air to pass through the air inlet, the supporting part (108) and the air outlet (111) in sequence and then return to the air inlet to form a circulating air flow; a heating unit (203) for heating the air flow; wherein the air inlet is at least partially arranged on the side of the food preparation chamber (105), and the food preparation chamber (105) further comprises an air guide structure (113) for guiding air entering from the side of the food preparation chamber (105) to disperse through the supporting part (108).
2. The apparatus of claim 1, wherein, The air inlet comprises a lateral air inlet (109) arranged on the side of the food preparation chamber (105), and the air guide structure (113) is arranged below the placing basket (107) and comprises: a guide rib (114) between the supporting part (108) and the upper end surface of the lateral air inlet (109), both ends of the guide rib (114) are connected to the food preparation chamber (105), a guide part (115) comprising a guide surface (116) extending from the lower end surface of the lateral air inlet (109) to the guide rib (114).
3. The apparatus of claim 2, wherein, The guide part (115) further comprises an aggregation part (120) protruding from the guide surface (116) to the supporting part (108).
4. The apparatus of claim 3, wherein, The guide parts (115) on both sides of the guide rib (114) are rotationally symmetrical relative to the center of the guide rib (114) and form an octagonal pattern shape at the bottom of the food preparation chamber (105).
5. The apparatus of claim 3, wherein, The guide surface (116) comprises a flow guide surface (117) and a lifting surface (118), the flow guide surface (117) extends horizontally from the lower end surface of the lateral air inlet (109) to the guide rib (114), the lifting surface (118) extends obliquely from the guide rib (114) to the lateral air inlet (109), the flow guide surface (117) intersects the lifting surface (118), and the intersection line (119) of the flow guide surface (117) and the lifting surface (118) deviates from the center of the guide rib (114) and the food preparation chamber (105).
6. The apparatus of claim 5, wherein, The aggregation part (120) is arranged on the intersection line (119) of the flow guide surface (117) and the lifting surface (118).
7. The apparatus of claim 5, wherein, The distance from the intersection line (119) to the guide rib (114) is close to the maximum distance from the intersection line (119) to the inner wall of the food preparation chamber (105).
8. The apparatus of claim 3, wherein, The guide rib (114) is S-shaped.
9. The apparatus of claim 8, wherein, The S-shaped guiding rib (114) is two staggered semicircles in the horizontal plane projection, and the radius of the aggregation member (120) is 1:2.2 times the radius of the semicircle.
10. The apparatus of claim 5, wherein, The angle between the lifting surface (118) and the flow guiding surface (117) is greater than 90°. Preferably, the angle between the lifting surface (118) and the flow guiding surface (117) is 120°-135°. Preferably, the curvature of the lifting surface (118) on both sides of the guiding rib (114) is consistent. Preferably, the radius of the lifting surface (118) is greater than 40 mm. Preferably, the upper end surface of the lateral air inlet (109) is at least 5 mm lower than the upper end surface of the guiding rib (114). Preferably, the upper end surface of the aggregation member (120) is lower than the upper end surface of the guiding rib (114). Preferably, the upper end surface of the aggregation member (120) is 19 mm lower than the upper end surface of the guiding rib (114). Preferably, the lateral air inlet (109) surrounds the food preparation chamber (105) for one turn. Preferably, the device comprises a machine body (100), the machine body (100) comprises a base (101), a second pot body (103) removably arranged on the base (101), and a first pot body (102) removably arranged in the second pot body (103), the first pot body (102) defines the food preparation chamber (105), and the second pot body (103) and the first pot body (102) have an air flow passage (104) therebetween, and the air flow passage (104) communicates with the air flow inlet. Preferably, the lateral air inlet (109) expands from the end of the guiding rib (114) to the other side, and the lateral air inlet (109) is divided by a reinforcing rib in the middle. Preferably, the area of the lateral air inlet (109) is more than 80% of the area of the air flow passage (104). Preferably, the airflow passage (104) has an area of 1.4 cm 2 , and the lateral air inlet (109) has an area of 1.16 cm 2 . Preferably, the air flow outlet (111) is arranged at the top of the food preparation chamber (105), and the air guide structure (113) is arranged at the bottom of the food preparation chamber (105). Preferably, the air guide structure (113) further comprises an oil leakage hole (112) arranged at the low-lying part of the guiding surface (116). Preferably, the device comprises a machine head (200) which is reversibly arranged on the machine body (100). The machine head (200) comprises a machine cover (201), a motor (202), the fan (204) and the heating unit (203), the motor (202) is arranged in the machine cover (201), the heating unit (203) is arranged at the opening of the machine cover (201), the fan (204) is arranged between the motor (202) and the heating unit (203), and the output shaft of the motor (202) is connected to the fan (204). When the head (200) is covered on the body (100), the heating unit (203) is above the food preparation chamber (105), the air inlet (126) of the fan (204) communicates with the airflow outlet (111), and the air outlet (127) of the fan (204) communicates with the airflow channel (104). Preferably, the bottom surface of the base (101) is provided with suction cup foot pads (124). Preferably, the maximum turning angle of the head (200) relative to the body (100) is 70°-90°. Preferably, the cover (201) and the base (101) are connected through a turning limiting structure (300), the turning limiting structure (300) comprises a turning shaft (301) and a torsional spring (302), the turning shaft (301) penetrates the cover (201) and the base (101), and the torsional spring (302) is wound on the turning shaft (301), and the two ends of the torsional spring (302) abut against the cover (201) and the base (101) respectively. Preferably, the fan (204) is a centrifugal fan (204) comprising a top cover (205), a bottom cover (206) and blades (207), the blades (207) are connected to the edges of the top cover (205) and the bottom cover (206), the air outlet (127) is formed between adjacent two blades (207), the top cover (205) is provided with a shaft hole connected to the output shaft of the motor (202), and the bottom cover (206) is provided with the air inlet (126) facing the airflow outlet (111) of the food preparation chamber (105). Preferably, the head (200) further comprises: a fan cover (208) arranged between the motor (202) and the fan (204), the fan cover (208) and the body (100) form a closed space when the head (200) is covered on the body (100); an air outlet plate (209) having an air outlet gap; a heat dissipation fan (210) connected to the output shaft of the motor (202) and arranged between the fan cover (208) and the motor (202), used for driving hot air near the motor (202) to be discharged from the air outlet gap. Preferably, the first pot handle (121) of the first pot body (102) is arranged in overlap with the second pot handle (122) of the second pot body (103). Preferably, the second pot handle (122) is provided with a clamping groove (123), and the first pot handle (121) is at least partially clamped into the clamping groove (123). Preferably, the airflow inlet further comprises a bottom air inlet arranged on the guide surface (116). Preferably, the diameter of the second pot body (103) ranges from 90mm to 130mm.