Cooking appliance

Abstract

The application provides a cooking appliance, comprising: a cooking cavity; a food material carrier installed in the cooking cavity, a flow guide gap being provided between the food material carrier and a bottom of the cooking cavity, and a ventilation hole being provided on the food material carrier; a flow guide member movably and / or rotatably arranged between an inner bottom wall of the cooking cavity and the food material carrier, for guiding the airflow in the flow guide gap to a side of the cooking cavity away from the inner bottom wall in a height direction of the cooking cavity, the flow guide member comprising at least one flow guide part, a first end of the flow guide part being arranged close to a center of the inner bottom wall of the cooking cavity, and a second end of the flow guide part extending to an edge of the inner bottom wall of the cooking cavity; and a hot air assembly for delivering a hot air flow into the cooking cavity, part of the hot air flow being able to flow to the side of the food material carrier away from the inner bottom wall of the cooking cavity, and another part of the hot air flow being able to flow into the flow guide gap. The airflow rising channel can be changed by moving or rotating the flow guide member, so that the food is uniformly heated and the heating time is shortened.

Description

[0001] The applicant declares that this application claims priority to Chinese Patent Application No. 2024117958011, filed with the Chinese Patent Office on December 6, 2024, entitled "Cooking Utensils", the entire contents of which are incorporated herein by reference. Technical Field

[0002] This application relates to the field of household appliance technology, and more specifically, to a cooking appliance. Background Technology

[0003] While cooking appliances with hot air heating in related technologies have airflow guiding structures at the bottom of the cooking cavity, the guiding effect of these structures is prioritized, easily creating a large low-heat-exchange zone in the center of the food. However, since the airflow is essentially fixed, and some of the hot air continues to circumferentially after reaching the bottom of the cooking cavity, the distribution of hot air at the bottom of the cavity is uneven.

[0004] Therefore, designing a cooking appliance that can improve the airflow distribution effect of the bottom airflow structure and make the airflow distribution more uniform has become an urgent problem to be solved. Summary of the Invention

[0005] The present invention aims to at least solve the problem in the prior art or related art that the bottom airflow guiding structure of cooking appliances with hot air heating has poor airflow guiding effect and uneven distribution of hot air at the bottom of the cooking cavity.

[0006] The purpose of this invention is to provide a cooking utensil.

[0007] An embodiment of the present invention provides a cooking appliance, comprising: a cooking cavity; a food carrier installed in the cooking cavity, wherein a guide gap is provided between the food carrier and the bottom of the cooking cavity, and the food carrier is provided with ventilation holes; a guide member movably and / or rotatably disposed between the inner bottom wall of the cooking cavity and the food carrier, for guiding airflow in the guide gap toward the side of the cooking cavity away from the inner bottom wall along its height direction; wherein the guide member includes one or more guide portions, a first end of the guide portion is disposed near the center of the inner bottom wall of the cooking cavity, and a second end of the guide portion extends toward the edge of the inner bottom wall of the cooking cavity; the cooking appliance includes a hot air assembly for delivering hot airflow into the cooking cavity, wherein a portion of the hot airflow can flow to the side of the food carrier away from the inner bottom wall of the cooking cavity, and another portion of the hot airflow can flow into the guide gap.

[0008] The cooking appliance provided according to embodiments of the present invention can specifically be a product such as an air fryer. The cooking appliance includes a housing with a receiving cavity formed within it. The housing serves as the outer shell of the entire cooking appliance. A removable cooking cavity and a hot air assembly for heating and generating a hot air flow are disposed within the housing. The hot air assembly can be specifically installed on the side of the cooking cavity facing away from the inner bottom wall along its height direction; for example, in a side-pull air fryer, the hot air assembly can be installed on the top of the outer shell. The hot air generated by the hot air assembly can enter the cooking cavity to heat the food inside.

[0009] The cooking appliance also includes a food carrier and a flow guide. The food carrier is installed inside the cooking cavity and forms a flow guide gap with the inner bottom wall of the cooking cavity. The flow guide is installed within the flow guide gap formed by the food carrier and the cooking cavity. Airflow within the flow guide gap can enter the upper part of the cooking cavity through the ventilation holes on the food carrier under the action of the flow guide, meaning the flow guide can guide the food upwards from the bottom of the cooking cavity.

[0010] The airflow guide includes one or more guide sections extending from the center of the inner bottom wall of the cooking cavity to its edge. Airflow entering the bottom of the cooking cavity can be diverted by these guide sections, resulting in a more even distribution of airflow and improved heating uniformity. Furthermore, the guide sections can also guide food at the bottom of the cooking cavity upwards, reducing airflow resistance, increasing the upward flow speed of the food, and thus improving hot air circulation efficiency and preventing the formation of a large, low-heat-exchange zone in the center of the food.

[0011] When installing the air guide, a certain degree of freedom can be reserved so that it can move or rotate. In this way, when heating food, the air guide can move or rotate under the action of airflow. By moving or rotating the air guide, the upward channel of the airflow can be changed, so that the food is heated evenly, the heating time is shortened, and the cooked food tastes better.

[0012] In any of the above embodiments, optionally, a portion of the hot airflow can flow to the side of the food carrier away from the inner bottom wall of the cooking cavity, and another portion of the hot airflow can flow into the guide gap.

[0013] In any of the above embodiments, optionally, the food carrier includes a supporting bottom and a surrounding edge, the surrounding edge being disposed around the supporting bottom and extending toward the side opposite to the inner bottom wall of the cooking cavity.

[0014] In any of the above embodiments, optionally, the dimension of the guide portion along the height direction of the cooking cavity is the height of the guide portion, at least a portion of the guide portion has a consistent height, and the portion of the guide portion with a consistent height accounts for more than 80% of the entire guide portion.

[0015] In any of the above embodiments, the cooking appliance may optionally include: a connecting shaft and a connecting hole, one of which is disposed on the inner bottom wall or the outer bottom wall of the food carrier, and the other of which is disposed on the flow guide, the flow guide being rotatably mounted in the flow guide gap through the cooperation of the connecting shaft and the connecting hole.

[0016] In any of the above embodiments, the cooking appliance may optionally include a driving member located outside the cooking cavity and connected to the flow guide member, the driving member being used to drive the flow guide member to rotate.

[0017] In any of the above embodiments, optionally, the guide portion extends gradually from its first end to its second end along the clockwise or counterclockwise direction of the cooking cavity.

[0018] In any of the above embodiments, optionally, the air guide includes a windward surface, at least a portion of which is inclined relative to the height direction of the cooking cavity, and the windward surfaces of multiple air guides are inclined in the same direction.

[0019] In any of the above embodiments, optionally, the hot air assembly includes a hot air fan that rotates clockwise, and the air guide extends in an arc shape from its first end to its second end along the counterclockwise direction of the cooking cavity.

[0020] In any of the above embodiments, optionally, a plurality of guide ribs are provided on the inner sidewall of the cooking cavity. The guide ribs are inclined relative to the height direction of the cooking cavity, and the plurality of guide ribs form a plurality of guide channels. The plurality of guide sections divide the guide gap into a plurality of regions along the circumference of the cooking cavity. The plurality of regions and the plurality of guide channels are provided in a one-to-one correspondence.

[0021] Optionally, in any of the above embodiments, the device further includes: a housing having a receiving cavity formed therein, and a cooking cavity installed in the receiving cavity; a hot air assembly installed in the receiving cavity, located on the side of the cooking cavity away from the inner bottom wall along its height direction, for generating a hot air flow within the cooking cavity; a reflector installed in the receiving cavity, located on the side of the hot air assembly away from the inner bottom wall, for guiding the hot air flow generated by the hot air assembly into the cooking cavity; the reflector includes a pressurizing part capable of pressurizing the airflow discharged by the hot air assembly; the hot air assembly includes a hot air fan and a heating device, the hot air fan being used to circulate the airflow within the cooking cavity, and the heating device being used to heat the circulating airflow to form a hot air flow, the pressurizing part being arranged along the rotation direction of the hot air fan, and along the rotation direction of the hot air fan, the inner wall surface of the pressurizing part gradually moving away from the rotation axis of the hot air fan.

[0022] In any of the above embodiments, the reflector may optionally include a flow guiding structure that can guide the pressurized airflow toward the cooking cavity.

[0023] In any of the above embodiments, optionally, the flow guide is provided with one or more protrusions and / or recesses, the protrusions and / or recesses being located on at least one of the two sides of the flow guide disposed opposite to each other along the circumference of the cooking cavity.

[0024] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0025] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0026] Figure 1 This is one of the structural schematic diagrams of the cooking utensil in the embodiments of the present invention;

[0027] Figure 2 This is one of the exploded structural diagrams of a portion of the cooking utensil in an embodiment of the present invention;

[0028] Figure 3 This is one of the structural schematic diagrams of the reflector of the cooking utensil in the embodiments of the present invention;

[0029] Figure 4 This is one of the structural schematic diagrams of the flow guide component of the cooking utensil in the embodiments of the present invention;

[0030] Figure 5 This is a second schematic diagram of the structure of the guide component of the cooking utensil in an embodiment of the present invention;

[0031] Figure 6This is the third schematic diagram of the structure of the guide component of the cooking utensil in the embodiments of the present invention;

[0032] Figure 7 This is the fourth schematic diagram of the structure of the guide component of the cooking utensil in the embodiments of the present invention;

[0033] Figure 8 This is the second exploded structural diagram of a portion of the cooking utensil in an embodiment of the present invention;

[0034] Figure 9 This is the fifth schematic diagram of the structure of the flow guide of the cooking utensil in the embodiments of the present invention;

[0035] Figure 10 This is the sixth schematic diagram of the structure of the flow guide of the cooking utensil in the embodiments of the present invention;

[0036] Figure 11 This is a second schematic diagram of the structure of the cooking utensil in an embodiment of the present invention;

[0037] Figure 12 This is a schematic diagram of the hot airflow path within the cooking cavity in an embodiment of the present invention;

[0038] Figure 13 This is a second schematic diagram of the structure of the reflector of the cooking utensil in an embodiment of the present invention;

[0039] Figure 14 These are schematic diagrams of various other structural forms of the flow guide and energy-enhancing structure of the cooking utensil in the embodiments of the present invention;

[0040] Figure 15 This is a schematic diagram of the assembly structure of the cooking cavity, food carrier, and draining component of the cooking appliance in an embodiment of the present invention;

[0041] Figure 16 This is one of the schematic diagrams showing the cooperation structure of the cooking cavity and the guide component of the cooking appliance in the embodiments of the present invention;

[0042] Figure 17 This is a second schematic diagram of the cooperation structure between the cooking cavity and the guide component of the cooking appliance in an embodiment of the present invention;

[0043] Figure 18 This is the third schematic diagram of the cooperation structure between the cooking cavity and the guide component of the cooking appliance in the embodiments of the present invention;

[0044] Figure 19 A schematic diagram illustrating the principle of the energy-enhancing structure breaking the boundary layer in this application;

[0045] Figure 20 This is the seventh schematic diagram of the structure of the guide component of the cooking utensil in the embodiments of the present invention;

[0046] Figure 21 This is the third structural schematic diagram of the cooking utensil in the embodiments of the present invention;

[0047] Figure 22 This is the eighth schematic diagram of the structure of the flow guide of the cooking utensil in the embodiments of the present invention;

[0048] Figure 23 A diagram illustrating French fries cooked in a regular air-heating appliance;

[0049] Figure 24 A schematic diagram of French fries cooked in a side-ribbed air-cooled cooking appliance with zoned airflow and enhanced energy.

[0050] Figure 25 This is the third exploded structural diagram of a portion of the cooking utensil in an embodiment of the present invention.

[0051] in, Figures 1 to 25 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0052] 100 Cooking appliance, 1 Shell, 12 Receiving cavity, 2 Cooking chamber, 20 Inner wall, 22 Food inlet / outlet, 24 Guide rib, 242 First guide rib, 244 Second guide rib, 26 Inner bottom wall, 28 Groove, 29 Guide channel, 3 Hot air fan, 4 Reflector, 42 Pressurization section, 422 Inner wall, 424 Starting end, 426 Ending end, 44 Airflow guiding structure, 46 Reflector top, 48 Reflector side, 5 Heating device, 6 Cooling fan, 7 Food carrier, 72 Ventilation 74 Bottom support, 76 Surrounding edge, 8 Flow guide, 82 Flow guide section, 820 Outer convex side, 822 Inner concave side, 824 First flow guide section, 826 Second flow guide section, 84 Energy enhancement structure, 842 Protrusion, 8422 Bending section, 8424 Convex bulge, 844 Recessed section, 86 Connecting section, 862 Connecting hole, 88 Flow guide passage, 89 Turbulence section, 892 First arc-shaped surface, 894 First bending section, 896 Second bending section, 9 Flow guide, 10 Connecting shaft, 102 Positioning protrusion. Detailed Implementation

[0053] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0054] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0055] The following reference Figures 1 to 25 The following describes the cooking appliance 100 provided in the embodiments of this application.

[0056] This application provides a cooking appliance 100, including: a cooking cavity 2; a food carrier 7 installed inside the cooking cavity 2, with a flow guide gap between the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, and a ventilation hole 72 provided on the food carrier 7. Further, the cooking appliance 100 also includes: a flow guide 8 located between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7, used to guide the airflow within the flow guide gap toward the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction; wherein the flow guide 8 includes at least one flow guide portion 82, with a first end of the flow guide portion 82 disposed near the center of the inner bottom wall 26 of the cooking cavity 2, and a second end of the flow guide portion 82 extending toward the edge of the inner bottom wall 26 of the cooking cavity 2.

[0057] like Figure 1 and Figure 2 As shown, the cooking appliance 100 also includes a hot air assembly. The hot air assembly includes a hot air fan 3 and a heating device 5. The hot air fan 3 is used to circulate the airflow within the cooking cavity 2, and the heating device 5 is used to heat the circulated airflow to form a hot airflow.

[0058] In this embodiment, the hot air assembly includes a hot air fan 3 and a heating device 5. The hot air fan 3 is rotatably mounted within the receiving cavity 12 and is used to circulate the airflow within the cooking cavity 2. The heating device 5 is mounted within the receiving cavity 12 and is used to heat the airflow. The cooperation of the hot air fan 3 and the heating device 5 generates continuously circulating hot air, thereby heating the food through the hot airflow.

[0059] The cooking appliance 100 also includes a housing 1, within which a receiving cavity 12 is formed. The housing 1 is the outer shell of the entire cooking appliance 100. The cooking cavity 2 and a hot air assembly for heating to form a hot airflow are disposed within the housing 1.

[0060] like Figure 1 and Figure 11 As shown, the cooking appliance 100 also includes a food carrier 7 and a flow guide 8. The food carrier 7 is installed inside the cooking cavity 2 and forms a flow guide gap with the inner bottom wall 26 of the cooking cavity 2. The flow guide 8 is installed within the flow guide gap formed by the food carrier 7 and the cooking cavity 2. The airflow within the flow guide gap can enter the upper part of the cooking cavity 2 from the ventilation hole 72 on the food carrier 7 under the action of the flow guide 8, that is, the flow guide 8 can guide the food upward from the bottom of the cooking cavity 2.

[0061] The airflow guide 8 includes one or more airflow guide sections 82, which extend from the center of the inner bottom wall 26 of the cooking cavity 2 to its edge. The airflow entering the bottom of the cooking cavity 2 can be diverted by the one or more airflow guide sections 82, thereby making the airflow distribution at the bottom of the cooking cavity 2 more uniform and improving the uniformity of heating the food. Furthermore, the one or more airflow guide sections 82 can also guide the food at the bottom of the cooking cavity 2 upwards, thereby reducing airflow resistance, increasing the upward flow speed of the food, and thus improving the hot air circulation efficiency.

[0062] The guide element 8 is movably and / or rotatably disposed within the airflow gap formed by the food carrier 7 and the cooking cavity 2. When installing the guide element 8, a certain degree of freedom can be reserved to allow it to move or rotate. Thus, when heating the food, the guide element 8 can move or rotate under the influence of airflow. This movement or rotation alters the upward path of the airflow, ensuring more even heating of the food, shortening the heating time, and ultimately resulting in better-tasting cooked food.

[0063] Specifically, on the one hand, traditional air frying appliances use a frying bucket and a frying pan to form a cooking space. The bottom of the frying bucket and the space of the frying pan are not separated, and the airflow forms a complete large vortex (or cold zone). Due to the characteristics of the vortex structure, the flow velocity in the central area of ​​the vortex is low and the heat exchange capacity is low, resulting in a large area of ​​low heat exchange zone in the center of the food, which makes the heating of the food uneven. By diverting the airflow through the guide 8, the large vortex (or cold zone) formed at the bottom of the cooking cavity 2 can be reduced, thus reducing the area of ​​the vortex at the bottom of the cooking cavity 2. Specifically, by diverting the airflow, the large vortex (or cold zone) can be dispersed into several smaller vortices, thereby reducing wind loss and avoiding the formation of a large area of ​​low heat exchange zone in the center of the food. After zoning, the cold zone is distributed to the center of each area with a smaller area, dispersing the large cold zone in the center of the original cooking cavity 2, reducing the impact of the large cold zone on the food in the center of the cooking cavity 2, and making the airflow distribution at the bottom of the cooking cavity 2 more uniform. This allows for more uniform heating of the food, improving cooking efficiency and reducing cooking time. Once the guide element 8 rotates, it continuously alters the direction and path of the airflow. The previously dispersed vortices become dynamically disturbed, their shape, position, and intensity potentially changing. The airflow no longer simply forms a few relatively stable vortices, but, under the influence of rotation, develops a more complex and dynamic airflow pattern, potentially leading to temporary, localized airflow turbulence or mixing. The rotation of the guide element 8 continuously guides and agitates the airflow, causing more frequent exchange and flow between different areas at the bottom of the cooking cavity 2. This helps prevent excessive accumulation or stagnation of airflow in certain local areas, resulting in a more uniform distribution of airflow at the bottom of the cooking cavity 2 and further reducing the possibility of dead zones or low-velocity areas. Furthermore, as the angle between the guide element 8 and the airflow changes during rotation, its acceleration or deceleration effect on the airflow also varies. In some locations, the guide element may further accelerate the airflow, while in others it may slightly slow it down, resulting in a more diverse distribution of airflow velocity at the bottom of the cooking cavity 2. On average, this may lead to a more balanced overall airflow velocity distribution. Because of the more even airflow distribution and more complex airflow patterns, all parts of the food receive heat more evenly. Whether in the center or at the edges, the hot airflow acts more consistently, reducing localized overheating or undercooling. This further improves the uniformity of heating, resulting in more consistent taste and color in the cooked food. The more even airflow distribution and more complex airflow movements help transfer heat to all parts of the food more quickly, allowing it to reach the ideal cooking temperature faster. This may, to some extent, further shorten cooking time and improve cooking efficiency.

[0064] On the other hand, the simultaneous operation of the top hot air assembly and the air guide 8 creates a three-dimensional air circulation path running vertically throughout the air fryer. Hot air is no longer confined to a single direction of flow but can repeatedly travel between the top and bottom, comprehensively and thoroughly enveloping the food, greatly reducing airflow dead zones within the cooking cavity and ensuring even coverage of every area with hot air. Furthermore, the simultaneous operation of both components increases airflow velocity, allowing hot air to flow over the food surface more frequently per unit time, accelerating air circulation. Simultaneously, this rapid air circulation enables the hot air to transfer heat to the food more efficiently. The hot air blown by the top hot air assembly quickly contacts the food from above, while the hot air pushed upwards by the air guide 8 simultaneously transfers heat from below, allowing both the top and bottom surfaces of the food to absorb heat quickly and simultaneously, significantly shortening the time it takes for the food to reach the ideal cooking temperature. The combined effect of these two components allows the hot air from different locations within the cooking cavity to mix rapidly, resulting in a more uniform temperature throughout the entire cooking space. Whether near the top or bottom, or at the edge and center of the cooking cavity, temperature differences can be effectively reduced, ensuring that all parts of the food are cooked at the same suitable temperature. This allows the food surface to form a uniform golden and crispy crust, while the inside remains tender and juicy, enhancing the overall taste. The guide section 82 can be a straight rib or a curved rib.

[0065] In any of the above embodiments, optionally, as Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 9 and Figure 10 As shown, there are multiple guide sections 82, and the first ends of the multiple guide sections 82 are interconnected (e.g., Figure 22 (As shown); the second ends of multiple guide sections 82 are spaced apart along the circumference of the cooking cavity 2.

[0066] In these embodiments, to ensure the guiding effect of the guide member 8, multiple guide portions 82 may be provided. The inner ends of the multiple guide portions 82 are connected to each other, and the outer ends are spaced apart from each other, so that the flow can be divided circumferentially through the guide gap.

[0067] Among them, such as Figure 7 and Figure 10 As shown, the first ends of the multiple guide sections 82 are connected to each other through the connecting section 86, that is, the multiple guide sections 82 are directly connected to the connecting section 86, and there is no direct connection between the individual guide sections 82.

[0068] In addition, the multiple guide sections 82 can also be directly connected. In this case, the multiple guide sections 82 intersect at least partially, that is, the orthographic projections of the multiple guide sections 82 along the height direction of the cooking cavity 2 at least partially overlap. For example, the orthographic projections of the multiple guide sections 82 along the height direction of the cooking cavity 2 can intersect at a point or a line. With this arrangement, since the connecting part 86 between the multiple guide sections 82 is eliminated, the airflow can reach the center of the guide member 8, so that the airflow can be distributed more evenly at the bottom of the cooking cavity 2.

[0069] In any of the above embodiments, optionally, as Figure 4 As shown, the flow guide 8 further includes: an energy-enhancing structure 84 disposed on the flow guide portion 82, located on at least one of the two sides of the flow guide portion 82 that are disposed opposite each other in the circumferential direction of the cooking cavity 2. The energy-enhancing structure 84 includes a protrusion 842 and / or a recess 844 disposed on the flow guide portion 82. The number of energy-enhancing structures 84 on each flow guide portion 82 is one or more.

[0070] In this embodiment, an energy-enhancing structure 84 is provided on the windward and / or leeward surfaces of the flow guide 82. The energy-enhancing structure 84 can specifically be a protrusion 842 and / or a recess 844. The number of energy-enhancing structures 84 on each flow guide 82 can be set as needed. Energy-enhancing structures 84 on the same flow guide 82 can be located on the same side or on different sides. Similarly, energy-enhancing structures 84 on different flow guides 82 can be located on the same side or on different sides. For example, some flow guides 82 may have energy-enhancing structures 84 located on the windward side, while others may have them located on the leeward side. By providing the energy-enhancing structure 84, the heat exchange capacity and flow velocity of the airflow can be improved, thereby enhancing the heating effect of the fluid on the food.

[0071] The fluid heat transfer process involves three dimensionless parameters: Reynolds number Re, Prandtl number Pr, and Nusselt number Nu. By setting up the energy-enhancing structure 84, the fluid boundary layer is altered, changing the Reynolds number Re and Prandtl number Pr, which in turn changes the Nusselt number Nu. In this embodiment, setting up the energy-enhancing structure 84 increases the Nusselt number, thereby improving the heat transfer capacity. Furthermore, setting up the energy-enhancing structure 84 also increases the fluid velocity around it.

[0072] In another embodiment, such as Figure 20 and Figure 21 As shown, the energy-boosting structure 84 may not be provided on the flow guide section 82. In this case, the flow guide 8 only has the effect of guiding the flow and has no energy-boosting effect.

[0073] In any of the above embodiments, optionally, along the extension trajectory of the guide portion 82, the distance between the energy-enhancing structure 84 and the first end of the guide portion 82 is a first value, the distance between the guide portion 82 from its first end to its second end is a second value, and the ratio between the first value and the second value is less than or equal to three-quarters.

[0074] In these embodiments, the energy-enhancing structure 84 should be positioned slightly closer to the center to improve the energy-enhancing effect. The position of the energy-enhancing structure 84 can be set as needed, but to ensure its effectiveness, it is best located at the front three-quarters of the flow guide 82, and not at the rear quarter.

[0075] The distance between the energy-enhancing structure 84 and the first end of the flow guide 82 is the distance traveled from the energy-enhancing structure 84 to the first end of the flow guide 82 along its trajectory. The distance between the first end and the second end of the flow guide 82 is the distance traveled from the first end to the second end of the flow guide 82 along its trajectory.

[0076] In any of the above embodiments, optionally, as Figure 4 and Figure 5 As shown, the two sides of the flow guide 82 arranged opposite each other along the circumference of the cooking cavity 2 are respectively the first side and the second side; wherein, both the first side and the second side of the same flow guide 82 are provided with protrusions 842, or both are provided with recesses 844; or one of the first side and the second side of the same flow guide 82 is provided with a protrusion 842 and the other is provided with a recess 844; or one of the first side and the second side of the same flow guide 82 is provided with a protrusion 842, or one of the first side and the second side of the same flow guide 82 is provided with a recess 844. The flow guide 82 can be arc-shaped or straight.

[0077] In any of the above embodiments, a protrusion 842 is provided on the guide section 82. When the guide section 82 rotates, it continuously changes the direction and path of the airflow, causing the airflow to form a complex and dynamic flow pattern within the cooking cavity. At this time, in the airflow changes caused by the rotation of the guide section 82, the protrusion 842 further narrows the local airflow channel, and the reduction in the cross-sectional area of ​​the airflow inevitably leads to an increase in airflow velocity. Compared to the airflow velocity when the guide section 82 rotates alone, the presence of the protrusion 842 provides additional acceleration to the airflow locally. Simultaneously, the rotating guide section 82 disrupts the original airflow, forming multiple small vortices. The protrusion 842 exerts a squeezing effect on these small vortices, reducing their area. During this process, airflows of different velocities and directions collide and merge. The originally relatively stable small vortices are activated by the protrusion 842, and the internal airflow is more fully mixed with the surrounding airflow, forming a more dynamic and complex flow field within the cooking cavity, greatly improving the uniformity of the airflow. The increased airflow velocity and enhanced mixing effect significantly boost heat transfer. The rotating guide section 82 and the protrusion 842 work together to accelerate the airflow, significantly increasing the convective heat transfer coefficient between the fluid and the surrounding environment. The heat generated by the heating element can be transferred to the airflow more efficiently, and the airflow can then quickly and evenly transfer heat to the food. This means that food that previously required a long time to reach the predetermined temperature can now be heated in a shorter time, avoiding localized overheating or undercooling and shortening cooking time. In addition, uneven airflow distribution and unreasonable vortex layout in traditional cooking appliances can easily lead to the formation of cold zones, affecting the uniformity of food cooking. The rotating guide section 82 itself reduces the cold zone area at the bottom of the cooking cavity by dispersing large vortices. The protrusion 842 further optimizes the airflow distribution on this basis. The squeezing effect of the protrusion 842 on the small vortices makes the airflow distribution in the cooking area more uniform, avoiding excessive accumulation or stagnation of airflow in certain areas. All parts of the food, whether in the center or the edge areas, can receive heat more evenly. The hot airflow acts more evenly on the ingredients, effectively avoiding uneven cooking caused by localized cold spots, ensuring consistent quality and taste of the dishes, and comprehensively improving the uniformity and reliability of cooking.

[0078] In any of the above embodiments, a recessed portion 844 is provided on the guide portion 82. When the guide portion 82 rotates continuously, it itself already has a dynamic guiding and stirring effect on the airflow. The recessed portion 844 has a special contraction-expansion geometry. As the guide portion 82 rotates, when the airflow enters the contraction section of the recessed portion 844, according to the fluid dynamics continuity equation, the cross-sectional area of ​​the airflow decreases, causing the airflow velocity to increase significantly. Furthermore, due to the rotation of the guide portion 82, the relative position and angle between the recessed portion 844 and the airflow constantly change. This makes the velocity changes of the airflow more diverse when it flows through the recessed portion 844, thus forming a complex airflow distribution with varying velocities within the cooking cavity, greatly enhancing the vitality and mixing degree of the airflow. The rotating guide portion 82 causes the airflow path to change continuously, and the already complex airflow motion is further intensified under the action of the recessed portion 844. The expansion section of the recessed portion 844 allows the accelerated airflow to spread rapidly, producing a strong collision and mixing with the surrounding airflow. During the mixing process, airflows of different speeds and directions disrupt the potential laminar flow, creating a more uniform and complex airflow distribution at the bottom of the cooking cavity. Large vortices (cold zones) that are common in traditional cooking appliances are more thoroughly dispersed through the synergistic effect of the rotating guide section 82 and the recessed section 844. The airflow no longer concentrates in specific areas but is evenly distributed throughout the cooking cavity, effectively reducing dead zones and low-velocity areas, laying a solid foundation for uniform heating of the food. The significant increase in airflow speed and the enhanced airflow mixing directly impact the heat transfer process. The convective heat transfer coefficient between the airflow accelerated by the recessed section 844 and the surrounding environment increases significantly. In cooking appliances such as air fryers, this means that the heat generated by the heating element can be transferred more efficiently to the airflow, which then quickly and evenly transfers it to the surface of the food. All parts of the food, whether in the center or at the edges, can simultaneously absorb an equal amount of heat under the action of a uniform and efficient hot airflow. This design avoids localized overheating or underheating caused by uneven heat exchange. Because heat transfer is faster, food reaches the ideal cooking temperature more quickly, reducing cooking time and significantly improving efficiency. When the top hot air assembly and the rotating air guide 82 with its recessed section 844 operate simultaneously, a more efficient three-dimensional air circulation path is created within the air fryer. Hot air from the top hot air assembly quickly contacts the food from above, while the hot air from below, accelerated and mixed by the recessed section 844, simultaneously transfers heat during the rotation of the air guide 82. The two streams of hot air converge and mix fully in the three-dimensional space, completely enveloping the food. This three-dimensional circulation not only further reduces dead air zones within the cooking cavity but also makes the temperature throughout the cooking space more uniform, ensuring that food is cooked in a uniformly heated environment and providing users with a superior cooking experience.

[0079] When a protrusion 842 is provided on one side of the guide section 82 and a recess 844 is provided on the other side, and multiple guide sections 82 are arranged at circumferential intervals, the airflow increases in speed when it flows through the protrusion 842 due to the change in airflow channel. With the support of the rotation of the guide section 82, this acceleration is no longer static, but dynamically changes with the rotation angle and position, producing a variety of acceleration effects. When the airflow then flows through the recess 844, its special contraction-expansion structure further accelerates the airflow. The difference in airflow acceleration caused by the dynamic changes in relative position and angle of the protrusions 842 and recesses 844 on different guide sections during rotation is more significant, leading to the convergence and mixing of airflows with different velocities between the circumferentially spaced guide sections. This mixing is amplified infinitely in the dynamic environment brought about by rotation, completely breaking the single flow pattern of the airflow. Inside the cooking cavity, it is no longer a simple, regular airflow, but a complex and varied flow field distribution with rich layers. The significant increase in airflow speed and the complex mixing effect directly affect the heat transfer process. The airflow, accelerated by the rotation of the protrusions 842 and recesses 844, exhibits a higher convective heat transfer coefficient with the surrounding environment. The heat generated by the heating element is transferred to the airflow, which then efficiently and evenly transfers the heat to the food surface. In this unique airflow environment, the heat distribution within the cooking cavity becomes extremely uniform, ensuring that all parts receive equal and stable heat. This prevents uneven airflow from causing some areas to burn while others remain uncooked, significantly improving the uniformity and consistency of cooking. Due to the accelerated and mixed airflow and enhanced heat transfer, cooking time is drastically reduced. Food reaches the ideal cooking temperature much faster. Furthermore, by adjusting parameters such as the spacing of the rotating guide sections 82 and the shape and size of the protrusions 842 and recesses 844, diverse airflow patterns can be achieved. For foods requiring high-temperature, rapid roasting, parameter adjustments can increase the airflow speed and accelerate heat transfer; while for foods requiring low-temperature, slow roasting, optimized airflow distribution ensures more even and gentle heat transfer, meeting the personalized cooking needs of users for different ingredients. When the top hot air assembly and the rotating, structurally complex air guide 82 operate simultaneously, the hot air blown out by the top hot air assembly quickly contacts the food from above, while the hot air driven by the rotating air guide 82 simultaneously transfers heat from below. The two streams of hot air intertwine and mix fully within the three-dimensional space, comprehensively and thoroughly enveloping the food, eliminating airflow dead zones within the cooking cavity, and ensuring that every area is evenly covered by hot air. This rapid air circulation allows the hot air to transfer heat to the food with extremely high efficiency, with both the upper and lower surfaces of the food rapidly absorbing heat simultaneously, significantly shortening the time required to reach the ideal cooking temperature.The temperature throughout the entire cooking space becomes uniform and consistent. Whether it is the area near the top or bottom, or the edge and center of the cooking cavity, the temperature difference is effectively reduced, ensuring that the ingredients are cooked in the most suitable temperature environment. This allows the food to form a golden and crispy crust evenly on the surface, while the inside remains tender and juicy, comprehensively improving the taste and quality of the food.

[0080] In these embodiments, the two sides of the flow guide 82 arranged opposite each other along the circumference of the cooking cavity 2 are respectively the first side and the second side, wherein the first side is the windward side and the second side is the leeward side. When setting the energy-enhancing structure 84, an upper protrusion 842 or an upper recess 844 can be provided on both the windward and leeward sides of the flow guide 82 to serve as the energy-enhancing structure 84. Of course, the upper energy-enhancing structures 84 on the windward and leeward sides of the flow guide 82 can also be set differently, for example, one can be provided with a protrusion 842 and the other with a recess 844.

[0081] In any of the above embodiments, optionally, the shape of the power-enhancing structure 84 includes at least one of arc, trapezoid, triangle or square.

[0082] In this embodiment, the shape of the energy-enhancing structure 84 can be configured into various shapes as needed, such as arc, trapezoid, triangle or square. However, optimally, the energy-enhancing structure 84 can be configured as an arc-shaped protrusion.

[0083] In any of the above embodiments, optionally, as Figure 4 and Figure 5 As shown, the energy-enhancing structure 84 includes an arc-shaped protrusion and / or an arc-shaped groove disposed on the flow guide portion 82.

[0084] In these embodiments, the energy-enhancing structure 84 is arc-shaped, such as an arc-shaped protrusion and / or an arc-shaped groove. Setting the energy-enhancing structure 84 to an arc shape allows for smoother airflow and avoids unnecessary obstruction of the airflow.

[0085] In any of the above embodiments, optionally, as Figure 9 , Figure 10 and Figure 14 As shown, the protrusion 842 includes a bent portion 8422 formed by bending the guide portion 82 in the circumferential direction toward the cooking cavity 2.

[0086] In these embodiments, when the energy-enhancing structure 84 is a protrusion 842, the structural form of the protrusion 842 can be set in different styles. For example, the protrusion 842 can be a bent portion 8422 formed by bending the flow guide portion 82 in the circumferential direction of the cooking cavity 2. That is, the protrusion 842 is formed by bending and deforming the flow guide portion 82. This form can ensure the connection strength between the flow guide portion 82 and the protrusion 842, making the flow guide 8 easier to process.

[0087] In any of the above embodiments, when the energy-enhancing structure 84 is formed as a protrusion 842, on the one hand, the protrusion accelerates the airflow, and on the other hand, the protrusion compresses the newly formed small vortex and reduces its area, thereby reducing the cold zone and improving the uniformity of cooking.

[0088] When the energy-enhancing structure 84 is formed as a recessed portion 844, the recessed portion accelerates the airflow and further improves uniformity.

[0089] Optionally, the flow guide 8 includes multiple connecting portions 86, and the first ends of the multiple flow guide portions 82 are interconnected through the connecting portions 86. That is, each of the multiple flow guide portions 82 is directly connected to the connecting portion 86, and there is no direct connection between the individual flow guide portions 82. This arrangement, through the additional connecting portions 86, can improve the strength of the flow guide 8.

[0090] like Figure 8 , Figure 9 , Figure 10 and Figure 25 As shown, one or more turbulence-disrupting parts 89 are provided on the guide section 82, and the turbulence-disrupting parts 89 are located on at least one side of the two sides of the guide section 82 that are arranged opposite each other along the circumference of the cooking cavity 2. By providing the turbulence-disrupting parts 89, turbulence can be formed on the airflow in the center. For example, it can block the airflow that is moving back from the center, so that the airflow is reflected to the center. This can create a stirring effect on the airflow, thereby breaking the vortex in the center and avoiding the formation of vortices. This can reduce the low-speed airflow area and make the airflow more evenly distributed in the cooking cavity 2.

[0091] The flow guide 82 further includes a first flow guide section 824 and a second flow guide section 826 connected to both ends of the flow spoiler 89. The first flow guide section 824 and the second flow guide section 826 are connected to the flow spoiler 89 in an arc shape. The flow spoiler 89 includes a first bend section 894 connected to the first flow guide section 824 and a second bend section 896 connected to the second flow guide section 826. The inner sides of the first bend section 894 and the second bend section 896 are close to each other, or the distance between the inner sides of the first bend section 894 and the second bend section 896 is relatively small, thereby forming a narrow gap to prevent the intake airflow from entering between the first bend section 894 and the second bend section 896.

[0092] Furthermore, a weld is provided on the inner side of the first bending section 894 and the second bending section 896. This weld can block the gap between the inner sides of the first bending section 894 and the second bending section 896, so as to prevent the intake airflow from entering the gap between the first bending section 894 and the second bending section 896.

[0093] In one specific embodiment, the bend 8422 is formed as a flow disturbance 89.

[0094] In any of the above embodiments, optionally, the surface of the turbulence portion 89 near the first end of the guide portion 82 is a first arc-shaped surface 892, and the end of the first arc-shaped surface 892 away from the guide portion 82 extends inward.

[0095] In this embodiment, the inner side of the deflector 89 is arc-shaped in the radial direction, which can better deflect the airflow so that the airflow flows upward, thereby improving the uniformity of the airflow in the cooking cavity 2.

[0096] In any of the above embodiments, optionally, as Figures 4 to 7 As shown, the protrusion 842 includes a protrusion 8424, which is disposed on one side of the two sides of the guide portion 82 that are disposed opposite to each other along the circumference of the cooking cavity 2, and protrudes from the guide portion 82.

[0097] In these embodiments, when the energy-enhancing structure 84 is a protrusion 842, the structure of the protrusion 842 can be set in different styles. For example, the protrusion 842 is a convex hull 8424 protruding from the surface of the flow guide 82.

[0098] Among them, such as Figure 14 As shown, the flow guide 82 and the energy-enhancing structure 84 can take many forms. Specifically, the flow guide 82 can be a straight rib or a curved rib, and it can be a continuous rib or multiple discontinuous parts. The energy-enhancing structure 84 can be a concave structure or a convex structure.

[0099] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the guide section 82 extends gradually from its first end to its second end along the clockwise or counterclockwise direction of the cooking cavity 2.

[0100] In these embodiments, the flow guide 82 is inclined from its first end to its second end, and its inclination direction can be set according to the airflow direction. Therefore, the flow guide 82 can rotate clockwise or counterclockwise from its first end to its second end.

[0101] The inclined extension of the guide section 82 causes the hot airflow to impact the guide section 82, generating airflow components towards the center and upward. This concentrates the airflow towards the center and upward, thus solving the problem of insufficient airflow in the center of the cooking cavity 2.

[0102] Optionally, such as Figure 15As shown, the cooking appliance 100 further includes: a guide member 9, used to guide at least a portion of the hot airflow entering the cooking cavity 2 to the guide member 8. The guide member 9 is disposed on the side wall of the cooking cavity 2, or at least a portion of the guide member 9 is disposed on the side wall of the cooking cavity 2, and at least a portion of the guide member 9 is disposed on the bottom wall of the cooking cavity 2.

[0103] In this embodiment, a guide element 9 can be provided inside the cooking cavity 2 to guide the flow of hot air. This ensures that a portion of the hot air flow can pass through the food carrier 7 and reach the area below it. The location of the guide element 9 can be configured as needed; for example, it can be placed on the inner wall of the cooking cavity 2. Alternatively, it can extend to the bottom wall of the cooking cavity 2 to enhance the flow.

[0104] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the airflow guide 82 includes a windward surface, at least a portion of which is inclined relative to the height of the cooking cavity 2, and the windward surfaces of multiple airflow guides 82 are inclined in the same direction. The angle between the windward surface of the airflow guide 82 and the horizontal plane reduces the wind resistance to the upward movement of the airflow, while simultaneously guiding the airflow upward. This further increases the speed of the hot airflow.

[0105] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the guide portion 82 extends in a curve from its first end to its second end along the clockwise or counterclockwise direction of the cooking cavity 2. One side of the guide portion 82 arranged along the circumference of the cooking cavity 2 is the convex side 820, and the other side of the guide portion 82 arranged along the circumference of the cooking cavity 2 is the concave side 822.

[0106] In these embodiments, the flow guide 82 extends in a curved (e.g., arc-shaped) manner along the circumference of the cooking cavity 2. Exemplarily, the flow guide 82 is arc-shaped. That is, the flow guide 82 is a structure that bulges from one side to both sides, or it can be understood as a concave structure that is recessed from one side to the other. This makes the flow guide 82 include a distinct outward convex side 820 and an inward concave side 822, making the flow guide 82 relatively smooth and thus reducing the obstruction of airflow by the flow guide 82.

[0107] In any of the above embodiments, optionally, the hot air assembly includes a hot air fan 3, which rotates in a clockwise direction, and the first guide portion 82 extends in an arc shape from its first end to its second end along the counterclockwise direction of the cooking cavity 2.

[0108] When the arc-shaped guide section 82 rotates, the airflow velocities on its two surfaces differ. The airflow velocity is higher and the pressure is lower on the convex arc-shaped surface, while the airflow velocity is lower and the pressure is higher on the opposite surface, creating a pressure difference that generates thrust. Furthermore, the shape of the arc-shaped guide section 82 allows for smoother airflow, reducing airflow turbulence and eddy current generation. Compared to the planar guide section 82, the arc-shaped guide section 82 has a smoother contact with air during rotation, allowing air to flow along its curved surface, reducing air resistance and improving efficiency. The arc-shaped guide section 82 can move a large amount of air with lower energy consumption, achieving efficient heat dissipation or heat exchange.

[0109] In any of the above embodiments, a protrusion 842 is provided on the rotating guide section 82. When the arc-shaped guide section 82 rotates, based on Bernoulli's principle, the air velocity is high and the pressure is low on its arc-shaped convex surface, while the velocity is slow and the pressure is high on the opposite surface, forming the basic driving force for airflow. The protrusion 842 further enhances this driving force. When airflow passes through the protrusion 842, the airflow channel narrows locally. According to the continuity equation in fluid mechanics, under constant airflow, a decrease in cross-sectional area inevitably leads to an increase in airflow velocity. This not only enhances the kinetic energy of the airflow in a local area but also interacts with the pressure difference originally generated by the arc-shaped guide section 82, changing the overall pressure distribution of the airflow. Inside the cooking appliance, the originally relatively uniform pressure field, due to the presence of the protrusion 842, exhibits an alternating distribution of local high-pressure and low-pressure regions, further driving the airflow to flow in a more complex and orderly manner, promoting more comprehensive airflow circulation within the appliance. Simultaneously, the increased airflow velocity has a direct and significant impact on heat exchange efficiency. During heat exchange, airflow velocity is closely related to the convective heat transfer coefficient. The protrusion 842 accelerates the airflow, significantly increasing the convective heat transfer coefficient between the fluid and the surrounding environment. This means the heat generated by the heating element can be transferred to the airflow more efficiently. What previously required a longer time for food to reach the desired temperature can now be rapidly transferred from the heating element to the airflow, and then quickly to the food surface by the high-speed airflow, comprehensively improving the system's heat exchange capacity and greatly shortening cooking time. Furthermore, during airflow circulation, the arc-shaped guide section 82 disrupts the original airflow, forming multiple new small vortices. The addition of the protrusion 842 compresses these small vortices. Under this compression, the rotation space of the small vortices decreases, and their area shrinks accordingly. In actual cooking appliances, uneven airflow distribution and unreasonable vortex layout are often the main causes of cold zones. The protrusion 842, by optimizing the vortex structure, makes the airflow distribution in the cooking area more uniform, effectively avoiding the uneven cooking problem caused by localized cold zones, ensuring the consistency of the food's quality and taste, and improving the overall cooking effect. Furthermore, while the protrusion 842 locally accelerates the airflow and alters the pressure distribution, it works in synergy with the arc-shaped guide 82 to stabilize the airflow. This avoids excessive diffusion or localized stagnation that might occur with simple arc-shaped guides, maintaining stable airflow circulation within the device through fine-tuning and constraint, thus improving cooking results.

[0110] When the guide section 82 is provided with the recessed section 844, the curved surface of the arc-shaped guide section 82, when rotating, already causes the airflow to pass through two surfaces at different speeds, generating a pressure difference that drives the airflow. The addition of the recessed section 844 further enhances this effect. When the airflow approaches the rotating guide section 82, the special geometry of the recessed section 844 causes the internal airflow channel to exhibit a contraction-expansion pattern. Under constant airflow conditions, when the airflow passes through the contraction section of the recessed section 844, the cross-sectional area of ​​the flow decreases, resulting in a significant increase in airflow velocity. This not only enhances the kinetic energy of the airflow in a local area but also changes the pressure distribution of the entire airflow field. The pressure field originally formed by the rotation of the arc-shaped guide section 82 experiences local pressure fluctuations due to the high-speed airflow at the recessed section 844. In the contraction section, the high-speed airflow generates a low-pressure zone, while in the expansion section, the airflow speed adjusts, and the pressure rises. This dynamic pressure change causes the airflow to circulate within the system in a more complex and active manner. Simultaneously, the airflow, accelerated by the recessed section 844, exhibits a significantly increased convective heat transfer coefficient with the surrounding environment. The heat generated by the heating element can be transferred to the airflow more efficiently, which then quickly transfers the heat to the surface of the food. This allows all parts of the food to achieve uniform heating in a shorter time, greatly reducing localized temperature differences caused by uneven heat exchange and comprehensively improving the quality and efficiency of cooking. The rotating arc-shaped guide section 82, with its recessed section 844, significantly optimizes the uniformity of airflow distribution within the system. After the accelerated airflow exits from the recessed section 844, it can quickly and evenly cover the cooking area or heat dissipation space. In an air fryer, this allows the hot air inside the fryer to more comprehensively coat the food, ensuring that every part of the food absorbs an equal amount of heat simultaneously, preventing the edges from burning while the center remains uncooked, and greatly improving the uniformity and consistency of cooking.

[0111] When a protrusion 842 is provided on one side of the guide section 82 and a recess 844 is provided on the other side, and multiple guide sections 82 are arranged at circumferential intervals, the airflow on the two sides of the arc-shaped guide section 82 rotates, and the different velocities of the airflow on both sides create a pressure difference that drives the airflow. The addition of the protrusion 842 and the recess 844 further changes the motion state of the airflow. When the airflow flows through the protrusion 842, the airflow velocity increases because the protrusion changes the airflow channel. When the airflow flows through the recess 844, the airflow is further accelerated due to its special contraction-expansion structure. The degree of airflow acceleration caused by the protrusion 842 and the recess 844 on different guide sections varies, which allows airflows of different velocities to converge and mix among the circumferentially spaced guide sections 82. This mixing breaks the original single flow pattern of the airflow, forming a more complex and uniform flow field distribution in the cooking cavity. The increase in airflow velocity and the mixing of airflows of different velocities greatly enhance the heat exchange effect. The airflow, accelerated by the protrusions 842 and recesses 844, exhibits a significantly increased convective heat transfer coefficient with the surrounding environment. This allows for more efficient transfer of heat generated by the heating element to the airflow, which then rapidly and evenly distributes it to the food surface. This results in a more uniform heat distribution within the cooking cavity, reducing areas of overheating or underheating and effectively improving overall heat exchange efficiency. Under this unique airflow environment, the cooking uniformity of the food is greatly improved, ensuring that all parts receive equal and stable heat. This prevents uneven airflow from causing some areas to burn while others remain uncooked, thus enhancing the uniformity and consistency of cooking. Due to the accelerated and mixed airflow and enhanced heat exchange, cooking time is shortened. Food reaches the ideal cooking temperature more quickly, improving cooking efficiency.

[0112] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the energy-enhancing structure 84 is located on the convex side 820. This arrangement can achieve airflow acceleration and compression.

[0113] When the convex side of the rotating arc-shaped air guide 82 is used in conjunction with the protrusion 842, its shape conforms to the natural flow direction of the airflow during rotation. As air flows through the arc-shaped air guide 82, it can flow smoothly along its curved surface, reducing airflow turbulence and eddy currents, effectively guiding the airflow towards the center and reducing flow losses. This allows the airflow to circulate more smoothly within the cooking cavity, laying the foundation for uniform heating and efficient heat exchange.

[0114] When the protrusion 842 combines with the convex side of the arc-shaped guide 82, the guiding effect on the airflow is further enhanced. The protrusion 842 alters the airflow channel; when the airflow comes into contact with the protrusion 842, it is forced to change direction, resulting in a more complex flow path in local areas. This complex flow path, combined with the overall guiding effect of the arc-shaped guide 82, makes the airflow distribution within the cooking cavity more uniform, preventing excessive accumulation or absence of airflow in certain areas. When the arc-shaped guide 82 rotates, the airflow velocity is high and the pressure is low on its arc-shaped convex surface, while the airflow velocity is slow and the pressure is high on the opposite surface, creating a pressure difference that propels the airflow. The presence of the protrusion 842 further accelerates the airflow. When the airflow passes through the protrusion 842, the protrusion alters the shape of the airflow channel, causing the airflow channel to narrow locally, and the airflow velocity increases significantly. Airflows with different velocities converge and mix under the action of this structure. The main airflow propelled by the arc-shaped guide section 82 collides and merges with the locally high-speed airflow accelerated by the protrusion 842, breaking the potentially single and stable flow pattern and creating a complex and dynamic flow field within the cooking cavity. This mixing not only makes the airflow more evenly distributed in space but also promotes the mixing of air at different temperatures and humidity levels, further enhancing the uniformity of the airflow. The increased airflow velocity and the mixing of airflows at different velocities greatly enhance the heat exchange effect. During heat transfer, the convective heat transfer coefficient is closely related to the airflow velocity. The convective heat transfer coefficient between the airflow accelerated by the protrusion 842 and the surrounding environment is significantly increased. This means that the heat generated by the heating element can be transferred to the airflow more efficiently. The rapidly flowing and evenly mixed airflow can quickly absorb heat and transfer it rapidly and evenly to the surface of the food, effectively improving the overall heat exchange efficiency, maximizing heat utilization, and enhancing the quality and efficiency of cooking.

[0115] like Figure 2 , Figure 8 and Figure 25 As shown, one or more guide ribs 24 are provided on the inner wall of the cooking cavity 2, and the one or more guide ribs 24 are inclined relative to the height direction of the cooking cavity 2.

[0116] The cooking appliance 100 provided according to an embodiment of the present invention can specifically be a product such as an air fryer. The cooking appliance 100 includes a housing 1, within which a receiving cavity 12 is formed. The housing 1 is the outer shell of the entire cooking appliance 100. A removable cooking cavity 2 is disposed within the housing 1, and a hot air assembly for heating and generating a hot airflow is provided. The hot air assembly can be specifically installed on the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction; for example, in a side-pull air fryer, the hot air assembly can be installed on the top of the housing. The hot air generated by the hot air assembly can enter the cooking cavity 2 to heat the food inside the cooking cavity 2.

[0117] The inner wall of the cooking cavity 2 is provided with guide ribs 24, which are inclined along the height direction. The inclination direction of the guide ribs 24 can be the same as or opposite to the direction of the airflow. The guide ribs 24 can achieve effects such as pressurization, acceleration, and turbulence of the airflow. For example, when the inclination direction of the guide ribs 24 is the same as the direction of the airflow, it can pressurize the airflow; when the inclination direction of the guide ribs 24 is opposite to the direction of the airflow, it can accelerate the airflow.

[0118] The cooking cavity 2 includes a food inlet / outlet 22, which is positioned opposite to the inner bottom wall 26 along the height direction.

[0119] Optionally, such as Figure 2 As shown, the guide rib 24 includes: a first guide rib 242, which gradually approaches the inner bottom wall 26 along a first direction, which is the clockwise direction of the cooking cavity 2.

[0120] In these embodiments, the clockwise direction can specifically refer to the windward direction. In this case, the first guide rib 242 on the inner wall can press the airflow downwards, increasing the airflow velocity so that the airflow can flow more quickly to the bottom of the cooking cavity 2. This allows more airflow to flow directly to the bottom of the cooking cavity 2 and then upwards onto the food. This arrangement can accelerate the airflow speed and increase the heating efficiency of the cooking appliance 100. Simultaneously, the first guide rib 242 can further define the airflow path, allowing the airflow to circulate better along the designed path, thereby further reducing turbulent airflow.

[0121] Optionally, such as Figure 8 As shown, the guide rib 24 includes a second guide rib 244, which gradually approaches the inner bottom wall 26 along a second direction, which is the counterclockwise direction of the cooking cavity 2.

[0122] In these embodiments, the second direction can specifically be the windward direction, in which case the second guide rib 244 is a wind-blocking rib. Through the wind-blocking effect of the second guide rib 244, the hot airflow can be sorted and diverted and guided to the bottom of the cooking cavity 2, thereby avoiding the hot airflow from circulating around the cooking cavity 2 and thus avoiding collisions that increase wind loss.

[0123] In any of the above embodiments, optionally, as Figure 2 and Figure 8As shown, the cooking cavity 2 has different inner wall surfaces 20, but each inner wall surface 20 is provided with guide ribs 24. The guide ribs 24 on the same inner wall surface 20 are arranged in parallel, which can guide the airflow in the same direction and ensure that the cross-sectional area of ​​the flow channel formed between any two adjacent ribs remains unchanged. This allows the airflow to be guided to the bottom of the cooking cavity 2 more smoothly, avoiding wind energy loss caused by changes in the cross-sectional area of ​​the flow channel.

[0124] In any of the above embodiments, optionally, as Figure 2 and Figure 8 As shown, the guide rib 24 also satisfies one or more of the following conditions: the guide rib 24 includes a straight guide rib or an arc-shaped guide rib; multiple guide ribs 24 located on the same inner wall surface 20 include guide ribs 24 of at least two lengths; the side wall of the cooking cavity 2 and the guide rib 24 are an integral structure.

[0125] In this embodiment, the guide rib 24 can be arranged in an inclined straight line from top to bottom or in an arc shape, as long as the guide rib 24 is gradually inclined downward along the airflow direction.

[0126] The lengths of the multiple guide ribs 24 on the same inner wall surface 20 are not exactly the same; some are longer and some are shorter. During the design process, the length of the guide ribs 24 can be reasonably set according to their location so that the length of the guide ribs 24 at each position can reach its maximum.

[0127] The side wall of the cooking cavity 2 and the guide rib 24 are an integral structure. Making the guide rib 24 and the side wall of the cooking cavity 2 an integral structure can improve the connection reliability of the guide rib 24 on the side wall, thereby preventing the guide rib 24 from falling off.

[0128] In any of the above embodiments, optionally, as Figure 2 and Figure 8 As shown, the outer wall of the cooking cavity 2 is provided with grooves 28, and the grooves 28 are correspondingly provided with guide ribs 24; and / or the guide ribs 24 are protrusions formed by bending the side wall of the cooking cavity 2 inward into the cooking cavity 2. In actual processing, the side wall of the cooking cavity 2 can be deformed inward to bend and form protrusions, and after the side wall is bent inward, the corresponding grooves 28 can be formed on the outer wall of the cooking cavity 2. This arrangement makes it relatively easy to process the required protrusions on the side wall of the cooking cavity 2, thereby simplifying the processing technology of the cooking cavity 2 and reducing the processing cost of the cooking cavity 2.

[0129] Optionally, the guide rib 24 protrudes from the inner wall of the cooking cavity 2 at a height greater than or equal to 1.5 mm.

[0130] In this embodiment, the height of the guide rib 24 protruding from the inner wall of the cooking cavity 2 should not be too low, otherwise it will not play a role in guiding and diverting the flow. Therefore, the height of the guide rib 24 needs to be greater than or equal to 1.5 mm.

[0131] Optionally, the number of guide ribs 24 is one along the extension direction of any guide rib 24.

[0132] In this embodiment, only one guide rib 24 is provided in a specific direction, that is, the guide rib 24 is not segmented in this direction, so that the guide rib 24 can be relatively long and the airflow is not interrupted.

[0133] When the guide rib 24 is tilted in the same direction as the airflow, it guides the flow of hot air within the air fryer. When the air fryer is operating, the fan circulates the hot air within the cavity. Without the guide rib 24, the hot air might flow rather haphazardly. The presence of the guide rib 24 provides a specific flow path for the hot air, allowing it to flow along the channel defined by the guide rib 24. This encourages more hot air to flow downwards in a directional manner, increasing the airflow at the bottom. This increased airflow leads to a certain increase in air pressure. Simultaneously, the guide rib 24 generates turbulence during airflow. When hot air encounters the guide rib 24, it creates complex airflow patterns around it, generating eddies and turbulence. These turbulence phenomena disrupt the originally smooth flow of air, increasing the frequency of collisions between air molecules. Furthermore, turbulence alters the speed and pressure distribution of air in localized areas, creating a relatively low-pressure zone at the bottom. Where the airflow is faster, the pressure is lower, causing surrounding air to flow towards the low-pressure zone, thus increasing the air pressure below and allowing the hot air to more effectively act on the food. Additionally, the guide ribs 24 on the side walls of the air fryer act like "deflectors," reducing friction and energy loss between the air and the pot wall during flow. Without the guide ribs 24, the hot air near the pot wall might slow down due to direct contact and friction, leading to a drop in air pressure. The presence of the guide ribs 24 provides a buffer and isolation between the air and the pot wall, allowing the air to flow more smoothly along the side walls to the bottom, reducing airflow energy loss and ensuring relatively high air pressure at the bottom, maintaining efficient circulation of hot air.

[0134] When the guide rib 24 is tilted in the opposite direction to the airflow, it can accelerate the airflow. When the airflow flows along a sidewall with guide rib 24 and the tilt direction of guide rib 24 is opposite to the airflow, the airflow tends to adhere to the surface of guide rib 24 and flow along its shape. Due to the tilted arrangement of guide rib 24, the airflow is guided in a specific direction during the adhesion flow process. In this process, the airflow is constrained on the path defined by guide rib 24, reducing airflow diffusion and disordered flow, thereby relatively increasing the airflow velocity in that direction. At the same time, when the airflow encounters the tilted guide rib 24 in the opposite direction to the airflow, guide rib 24 will narrow the airflow path in a local area, increasing the airflow velocity and thus causing a decrease in pressure in that area. The surrounding airflow with relatively higher pressure will be attracted, further supplementing and enhancing this accelerated airflow, forming a continuous acceleration process. In addition, the momentum of the airflow changes when it interacts with guide rib 24. The guide ribs 24, tilted in the opposite direction to the airflow, obstruct and reflect the airflow. When the airflow collides with the guide ribs 24, some of its momentum is redirected, causing a velocity component perpendicular to the surface of the guide ribs 24 upon contact. This velocity component, combined with the original airflow velocity, results in an overall acceleration of the airflow. Simultaneously, due to the presence of the guide ribs 24, small vortices and turbulent regions are formed near them during reflection and momentum exchange. The mixing and interaction of airflow in these regions further accelerates the airflow locally and drives the surrounding airflow to accelerate as well, thereby increasing the overall airflow velocity.

[0135] In any of the above embodiments, optionally, multiple guide sections 82 divide the guide gap into multiple guide channels 88 along the circumference of the cooking cavity 2. The cooking cavity 2 includes multiple inner wall surfaces 20, on which multiple guide ribs 24 are provided. The multiple guide ribs 24 on the same inner wall surface 20 form a group of guide channels 29. Each group of guide channels 29 includes one or more guide channels 29, and any guide channel 29 is surrounded by two guide ribs 24 arranged parallel to each other. The outlet of one or more guide channels 29 on the same inner wall surface 20 corresponds to the inlet of one guide channel 88. The multiple guide channels 88 are arranged in a one-to-one correspondence with the multiple groups of guide channels 29. For example, the outlet of the multiple groups of guide channels 29 is directly opposite the inlet of the multiple guide channels 88.

[0136] In this embodiment, the cooking cavity 2 has different inner wall surfaces 20, but each inner wall surface 20 is provided with guide ribs 24. Multiple guide ribs 24 can form guide channels 29 on the inner wall of the cooking cavity 2 to guide the airflow downwards. Through the guidance of these guide channels 29, the airflow can flow smoothly to the bottom of the food carrier 7. Specifically, the guide channels 29 on each inner wall surface 20 form a group, and the outlet of each group of guide channels 29 is set corresponding to the area formed by any two adjacent diversion sections. This allows the airflow to directly enter the different zones enclosed by the guide member 8 along each group of guide channels 29. After being guided by the guide member 82, the airflow flows upwards, thus acting on the food. With this arrangement, the guide ribs 24 on each inner wall surface 20 and the guide member 8 work together, and the combined effect of their effects results in lower airflow resistance and higher downward air pressure. This reduces the airflow loss along the path and minimizes the attenuation of hot air heat exchange performance, thus significantly improving cooking uniformity. The guide ribs 24 on each inner wall 20 form a set of guide channels 29, so that each set of guide channels 29 has the same orientation, thereby enabling each set of guide channels 29 to correspond one-to-one with the multiple partitions formed by multiple guide sections 82, avoiding the situation where multiple sets of guide channels 29 correspond to the same partition or one set of guide channels 29 corresponds to multiple partitions.

[0137] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the flow guide 82 is inclined relative to the height of the cooking cavity 2. Optionally, the angle between the leeward side of the flow guide 82 and the bottom of the cooking cavity 2 is the inclination angle of the flow guide 82. This inclination angle is less than 90°, and can be specifically 10°-80°, for example, the inclination angle can be specifically 30°-60°, and exemplarily, the inclination angle is about 45°.

[0138] In this embodiment, the airflow guide 82 is inclined, meaning it is not vertically positioned. Furthermore, the airflow guide 82 is inclined from bottom to top along the rotation direction of the hot air fan 3, i.e., it is inclined along the rotation direction of the airflow. This causes the airflow guide 82 to be positioned rearward along the rotation direction of the hot air fan 3, resulting in a relatively gentle windward side of the airflow guide 82 (i.e., the angle between the windward side of the airflow guide 82 and the bottom of the cooking cavity 2 is greater than 90°). This allows the airflow to move upward along the airflow guide 82, thereby reducing the airflow resistance and increasing the upward airflow speed.

[0139] In any of the above embodiments, optionally, the height of the energy-enhancing structure 84 protruding from the flow guide 82 is greater than or equal to 3 mm, or the depth of the energy-enhancing structure 84 recessed relative to the flow guide 82 is greater than or equal to 3 mm.

[0140] In this embodiment, the height of the energy-enhancing structure 84 is greater than or equal to 3 mm. The height H of the energy-enhancing structure 84 is defined as the farthest distance between the surface of the energy-enhancing structure 84 and the projection of the flow guide 82 onto the normal direction. The normal direction is defined as the normal to the radius of curvature of the flow guide 82 at the location of the energy-enhancing structure 84. By limiting the height of the energy-enhancing structure 84, the Nusselt number can be further increased, improving the heat transfer capacity. Simultaneously, the fluid velocity around the energy-enhancing structure 84 can also be increased. When the energy-enhancing structure 84 is a protrusion, its height is the height by which the energy-enhancing structure 84 protrudes from the flow guide 82; when the energy-enhancing structure 84 is a recess 844, its height is the depth by which the energy-enhancing structure 84 is recessed relative to the flow guide 82.

[0141] In any of the above embodiments, optionally, the width of the guide gap along the height direction of the cooking cavity 2 is greater than 0 mm and less than or equal to 5 mm. This width can be reasonably set as needed.

[0142] In any of the above embodiments, optionally, the width of the guide gap along the height direction of the cooking cavity 2 is greater than or equal to 1 mm and less than or equal to 5 mm.

[0143] In this embodiment, the height of the guide gap between the food carrier 7 and the bottom of the cooking cavity 2 can be specifically 1mm-5mm. This ensures a moderate guide gap, avoiding excessive space wastage. An excessively large guide gap will also result in poor airflow from the guide component 8. Conversely, the guide gap should not be too small, otherwise, airflow will be obstructed. Considering all factors, setting the height of the guide gap between the food carrier 7 and the bottom of the cooking cavity 2 to 1mm-5mm ensures a suitable airflow channel size, guaranteeing both airflow speed and the guide effect of the guide component 8. Simultaneously, it allows for a larger space within the cooking cavity 2 to accommodate the food.

[0144] In some embodiments, the airflow guide 8 is rotatably mounted between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7. By rotating the airflow guide 8, the airflow can be distributed more evenly within the cooking cavity 2.

[0145] In any of the above embodiments, optionally, the food carrier 7 can be detachably installed inside the cooking cavity 2, and / or the flow guide 8 can be detachably installed between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7, or the flow guide 8 and the inner bottom wall 26 of the cooking cavity 2 are an integral structure, or the flow guide 8 and the food carrier 7 are an integral structure.

[0146] In this embodiment, the food carrier 7 is detachably mounted, facilitating cleaning of the bottom of the cooking cavity 2. The detachable guide 8 also makes cleaning and replacement of the guide 8 more convenient. Alternatively, the guide 8 can be directly mounted on the food carrier 7 or directly on the inner bottom wall 26 of the cooking cavity 2. For example, the guide 8 and the food carrier 7 can be integrated into a single structure to ensure reliable connection. Or, the guide 8 and the bottom wall of the cooking cavity can be integrated into a single structure to ensure reliable connection.

[0147] Optionally, the shape of the flow guide 82 can be configured as a sheet, strip, or rib-like structure as needed. That is, the flow guide 82 may include flow guide plates and / or flow guide ribs and / or flow guide strips.

[0148] In any of the above embodiments, optionally, a gap is provided between at least a portion of the flow guide 82 and the food carrier 7 along the height direction of the cooking cavity 2, and / or a gap is provided between at least a portion of the flow guide 82 and the inner bottom wall 26 of the cooking cavity 2. This arrangement can reduce the friction between the flow guide 82, the food carrier 7, and the inner bottom wall 26 of the cooking cavity 2 when the flow guide 8 rotates.

[0149] In any of the above embodiments, optionally, the flow guide gap along the height direction of the cooking cavity 2 is greater than 0 mm and less than or equal to 5 mm.

[0150] In this embodiment, the guide gap should not be too large, as this would result in insufficient space for the upper food components. Therefore, the guide gap can be less than or equal to 5mm. Of course, the lower limit of the guide gap can be set reasonably as needed.

[0151] In addition, such as Figure 11 and Figure 12 As shown, multiple guide ribs 24 can form a guide channel 29 on the inner wall of the cooking cavity 2 to guide the airflow downwards. Through the guidance of this guide channel 29, the airflow can flow smoothly to the bottom of the food carrier 7. For example, the outlet of the guide channel 29 is positioned corresponding to the area formed by any two adjacent diversion sections, allowing the airflow to directly enter the different zones enclosed by the guide member 8 along the guide channel 29. After being guided by the guide member 82, the airflow flows upwards, thus acting on the food. This arrangement, with the guide ribs 24 and the guide member 8 working together, results in lower air resistance and higher downward air pressure in the hot airflow, thereby reducing airflow loss along the path and minimizing the attenuation of hot air heat exchange performance, thus significantly improving cooking uniformity.

[0152] like Figure 2 , Figure 3 and Figure 13As shown, in one specific embodiment, the cooking appliance 100 includes: a housing 1, with a receiving cavity 12 formed inside the housing 1; a cooking cavity 2, installed inside the receiving cavity 12, the cooking cavity 2 including an inner bottom wall 26; a hot air fan 3, rotatably installed inside the receiving cavity 12, located on the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction, the hot air fan 3 being used to circulate the airflow inside the cooking cavity 2; a reflector 4, installed inside the receiving cavity 12, located on the side of the hot air assembly away from the inner bottom wall 26, the reflector 4 including a pressurizing part 42, the pressurizing part 42 being able to pressurize the airflow discharged by the hot air fan 3; and a heating device 5, installed inside the receiving cavity 12, located on the side of the reflector 4 near the inner bottom wall 26, for heating the airflow.

[0153] In this embodiment, a reflector 4 is also provided for the hot air assembly. The reflector 4 is used to reflect the airflow discharged by the hot air fan 3 so that the airflow can enter the cooking cavity 2.

[0154] In traditional cooking appliances 100 with hot air components, the reflector 4 lacks a pressurization zone and a guide surface. This causes the airflow from the hot air fan 3 to directly collide with the reflector 4 and then flow downwards along the side wall. During this process, the airflow is unguided, its direction changes drastically, resulting in significant pressure loss. Therefore, in this embodiment, a pressurization section 42 is provided on the reflector 4. This section pressurizes the airflow, making the change in airflow direction smoother and reducing pressure loss during this change. This allows the airflow to move downwards with less pressure loss, increasing its flow velocity and enabling it to travel further. This improves the uniformity of airflow distribution within the cooking cavity 2, effectively addressing the issue of low wind speed at the center and high wind speed around the perimeter of the cooking cavity 2 in existing designs.

[0155] Among them, cooking appliance 100 can be a pull-out air fryer or an oven-type air fryer.

[0156] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the reflector 4 also includes a flow guiding structure 44, which can guide the pressurized airflow toward the cooking cavity 2.

[0157] In these embodiments, a flow guiding structure 44 is provided on the reflector 4. The flow guiding structure 44 can guide the pressurized airflow so that the pressurized airflow can flow more orderly into the cooking cavity 2, avoiding mutual collision and loss between the pressurized airflows. This can increase the flow speed of the airflow and allow the airflow to flow further, thereby improving the uniformity of airflow distribution in the cooking cavity 2. This effectively improves the phenomenon in the existing solution where the center wind speed at the bottom of the cooking cavity 2 is low and the surrounding wind speed is high.

[0158] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, there are multiple pressurization units 42, which are distributed sequentially along the circumference of the hot air fan 3, and any two adjacent pressurization units 42 are connected by a flow guiding structure 44.

[0159] In this embodiment, there are multiple pressurizing units 42. These multiple pressurizing units 42 are evenly distributed circumferentially along the hot air fan 3, and a guide structure 44 is formed between two pressurizing units 42. The airflow pressurized by the pressurizing units 42, after reaching the guide structure 44, can enter the cooking cavity 2 along the guide structure 44. Providing multiple pressurizing units 42 allows for zoned pressurization of the airflow and also enables zoned airflow, thus allowing for more orderly airflow and avoiding drastic changes in airflow direction. This allows the airflow to move downwards with less pressure loss. Furthermore, by zoned pressurization and guide of the airflow, the airflow distribution along the circumferential direction can be made more uniform, thereby improving the uniformity of airflow within the cooking cavity 2 and enabling more even heating of the food.

[0160] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 is arranged along the rotation direction of the hot air fan 3, and along the rotation direction of the hot air fan 3, the inner wall surface 422 of the pressurization unit 42 gradually moves away from the rotation axis of the hot air fan 3.

[0161] In this embodiment, along the rotation direction, the pressurizing part 42 gradually moves away from the rotation axis of the hot air fan 3, that is, the radial distance between the pressurizing part 42 and the hot air fan 3 tends to increase. This structure allows the pressurizing part 42 to form a gradually increasing airflow channel. This allows the airflow to be pressurized again after being thrown out by the hot air fan 3, enabling the airflow to move downwards with less pressure loss. The pressurizing principle of the pressurizing part 42 can be referenced from the principle of volute pressurization; here, the pressurizing part 42 is essentially part of the volute. Therefore, the reflector 4 is also called a volute-type reflector 4.

[0162] When the radial distance between the pressurization unit 42 and the hot air fan 3 increases, this increasing trend can be continuous or stepwise.

[0163] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 is an arc-shaped structure arranged along the rotation direction of the hot air fan 3.

[0164] In this embodiment, the pressurization section 42 has an arc-shaped structure; for example, the cross-section of the pressurization section 42 can be a part of a spiral. By setting the pressurization section 42 to an arc-shaped structure, the inner wall surface 20 of the pressurization section 42 can be smoother, thereby reducing wind loss.

[0165] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 includes a starting end 424 and a ending end 426 arranged along the rotation direction. Along the rotation direction, any two adjacent pressurization units 42 are sequentially a first pressurization unit and a second pressurization unit. Along the radial direction of the hot air fan 3, the ending end 426 of the first pressurization unit is located inside the starting end 424 of the second pressurization unit; and / or along the circumferential direction of the hot air fan 3, at least a portion of any two adjacent pressurization units 42 overlap.

[0166] In these embodiments, in any two adjacent pressurizing sections 42, the first pressurizing section is located in front of the second pressurizing section along the rotation direction. Along the rotation direction, the rear pressurizing section 42 (i.e., the second pressurizing section) extends circumferentially from the inside of the front pressurizing section 42 (i.e., the first pressurizing section), thereby ensuring that there is partial structural overlap between any two adjacent pressurizing sections 42 along the circumferential direction. This results in a larger overall area for the pressurizing section 42, significantly improving the pressurization effect.

[0167] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 includes a starting end 424 and a ending end 426 arranged along the rotation direction. The starting end 424 and the ending end 426 are arranged at an angle relative to the axial direction of the hot air fan 3, and along the rotation direction, the starting end 424 and the ending end 426 gradually approach the inner bottom wall 26.

[0168] In this embodiment, the pressurizing unit 42 is arranged along the rotation direction of the hot air fan 3. Its two circumferentially arranged ends are a starting end 424 and a ending end 426, respectively. The starting end 424 is in front, and the ending end 426 is behind. The pressurizing unit 42 extends from the starting end 424 to the ending end 426. Along the rotation direction, the height of the ending end 426 gradually decreases, meaning the ending end 426 is an inclined structure, and along the rotation direction, the end face of the ending end 426 gradually approaches the cooking cavity 2. Simultaneously, the starting end 424 is also an inclined structure, but its overall height gradually increases in the opposite direction of rotation. And along the rotation direction, the end face of the starting end 424 gradually approaches the cooking cavity 2; that is, along the rotation direction, the end faces of both the starting end 424 and the ending end 426 become increasingly lower. This configuration, by setting the starting end 424 and the ending end 426 to be inclined, allows the connection structure between the two to also be inclined. This can buffer the airflow to a certain extent, allowing the airflow to be guided downwards more smoothly. This can avoid abrupt changes in the direction of the airflow, thereby reducing wind resistance and improving heating efficiency.

[0169] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the flow guiding structure 44 includes an inclined flow guiding surface, which gradually approaches the inner bottom wall 26 along the rotation direction of the hot air fan 3.

[0170] In this embodiment, the reflector 4 is provided with an inclined guide surface, which is gradually inclined downward from front to back along the rotation direction. This inclined guide surface can guide the airflow towards the cooking cavity 2, thereby allowing the food to quickly enter the cooking cavity 2.

[0171] In any of the above embodiments, optionally, the surface perpendicular to the axial direction of the hot air fan 3 is the first reference surface, and the angle between the inclined guide surface and the first reference surface is less than or equal to 80°.

[0172] In this embodiment, the tilt angle of the inclined guide surface is less than or equal to 80°. The tilt angle of the inclined guide can be set to different angles as needed, such as 60°.

[0173] In any of the above embodiments, optionally, as Figure 3 and Figure 13 As shown, the reflector 4 includes a reflector top 46 and a reflector side 48 connected to each other. At least a portion of the reflector side 48 surrounds the circumference of the hot air fan 3. The reflector side 48 includes a pressurizing part 42 and a flow guiding structure 44.

[0174] In this embodiment, the reflector 4 includes a top and a side portion connected to each other. At least a portion of the side portion surrounds the circumference of the hot air fan 3, i.e., along the axial direction of the hot air fan 3. At least a portion of the reflector side portion 48 coincides with the hot air fan 3, and the two are not completely offset in the vertical direction. The side portion of the reflector 4 includes a pressurizing section 42 and a flow guiding structure 44. Further, the side portion of the reflector 4 is composed of the pressurizing section 42 and the flow guiding structure 44. Of course, the pressurizing section 42 and the flow guiding structure 44 can also be structures additionally provided on the side portion.

[0175] In any of the above embodiments, optionally, as Figure 1 , Figure 2 , Figure 8 and Figure 11 As shown, the cooking appliance 100 further includes: a food carrier 7, installed inside the cooking cavity 2, with a guide gap between the food carrier 7 and the bottom of the cooking cavity 2, and a ventilation hole 72 on the food carrier 7; and a guide 8, installed between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7, for guiding the airflow in the guide gap toward the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction; wherein, the guide 8 includes at least one guide portion 82, the first end of the guide portion 82 is disposed near the center of the inner bottom wall 26 of the cooking cavity 2, and the second end of the guide portion 82 extends toward the edge of the inner bottom wall 26 of the cooking cavity 2.

[0176] Optionally, the cooking appliance 100 also includes a drive motor connected to the hot air fan 3 to drive the hot air fan 3 to rotate. The cooking appliance 100 also includes a cooling fan 6 for cooling the drive motor.

[0177] Optionally, the cooking appliance 100 includes a hot air assembly for delivering hot air flow into the cooking cavity 2. A portion of the hot air flow can flow to the side of the food carrier 7 away from the inner bottom wall 26 of the cooking cavity 2, while another portion of the hot air flow can flow into the guide gap.

[0178] In this embodiment, the food carrier 7 can be specifically in the form of a baking pan, etc. The inner side of the cooking cavity 2 does not have side air ducts. After the hot airflow blows towards the bottom of the cooking cavity 2, part of it blows towards the top of the food carrier 7, and part blows towards the bottom of the food carrier 7. This allows the hot airflow to simultaneously heat the food on the food carrier 7 from both the top and bottom, improving heating efficiency. That is, in this solution, the hot airflow is not directly guided to the bottom of the food carrier 7 by an air duct as in related solutions; instead, it relies on airflow diffusion, allowing part of the airflow to flow directly to the top of the food carrier 7. This arrangement allows for double-sided heating of the food by placing it above and below the food carrier 7, thus improving the heating effect of the food.

[0179] Optionally, such as Figure 1 , Figure 2 , Figure 8 , Figure 11 and Figure 15 As shown, the food carrier 7 includes a supporting bottom 74 and a surrounding edge 76. The surrounding edge 76 surrounds the supporting bottom 74 and extends toward the side opposite to the inner bottom wall 26 of the cooking cavity 2.

[0180] In this embodiment, the food carrier 7 includes a supporting bottom 74 and a surrounding edge 76. The supporting bottom 74 is mainly used to support the food, and the surrounding edge 76 is used to separate a portion of the heat so that after some heat enters the area above the supporting bottom 74, it can be surrounded by the surrounding plate, thereby allowing the hot airflow entering the area above the supporting bottom 74 to better act on the food.

[0181] Optionally, such as Figures 3 to 7 as well as Figure 9 and Figure 10 As shown, the dimension of the guide section 82 along the height direction of the cooking cavity 2 is the height of the guide section 82, and at least a portion of the guide section 82 has a consistent height, with the portion of the guide section 82 having a consistent height accounting for more than 80% of the entire guide section 82.

[0182] In this embodiment, the height of the guide members 8 is basically consistent, meaning that the end faces of the guide members 8 along the height direction are basically flat. This arrangement ensures that when the inner bottom wall 26 of the cooking cavity 2 is flat, the top of the guide member 8 is also flat, guaranteeing the stability of the food carrier 7. Furthermore, the consistent height of the guide members 8 allows for the formation of guide channels 88 with a generally consistent height from the inside to the outside on the cooking cavity 2. This ensures that food entering each guide channel 88 can only move forward along the guide channel 88 and cannot continue to rotate circumferentially, thus achieving zoned airflow and improving the airflow guiding effect of the guide members 8. Conversely, if the height of the guide members 8 is lower on the outside and higher on the inside, the hot airflow will be unable to achieve proper airflow at the outer edge of the cooking cavity 2, thus failing to achieve zoned airflow.

[0183] Optionally, such as Figure 15 As shown, the cooking appliance 100 further includes: a guide member 9, used to guide at least a portion of the hot airflow entering the cooking cavity 2 to the guide member 8. The guide member 9 is disposed on the side wall of the cooking cavity 2, or at least a portion of the guide member 9 is disposed on the side wall of the cooking cavity 2, and at least a portion of the guide member 9 is disposed on the bottom wall of the cooking cavity 2.

[0184] In this embodiment, a guide element 9 can be provided inside the cooking cavity 2 to guide the flow of hot air. This ensures that a portion of the hot air flow can pass through the food carrier 7 and reach the area below it. The location of the guide element 9 can be configured as needed; for example, it can be placed on the inner wall of the cooking cavity 2. Alternatively, it can extend to the bottom wall of the cooking cavity 2 to enhance the flow.

[0185] Optionally, the number of guide sections 82 can be set as needed.

[0186] For example, such as Figure 16 As shown, there is one flow guide 82. The flow guide 8 is used to divide the flow guide gap into two regions along the circumference of the cooking cavity 2. At this time, the flow guide 82 is elongated.

[0187] Optionally, such as Figure 17 and Figure 18 As shown, there are multiple flow guides 82. The second ends of the multiple flow guides 82 are spaced apart along the circumference of the cooking cavity 2. The multiple flow guides 82 are used to divide the flow guide gap into multiple flow guide channels 88 along the circumference of the cooking cavity 2, and the number of flow guides 82 is the same as the number of regions.

[0188] In this embodiment, the flow guide 8 can divide the flow guide gap into multiple flow guide channels 88 through multiple flow guide parts 82, thereby realizing the zoned guidance of hot air flow.

[0189] In any of the above embodiments, optionally, as Figure 20 As shown, the cooking appliance 100 also includes a connecting shaft 10 and a connecting hole 862. One of the connecting shaft 10 and the connecting hole 862 is disposed on the inner bottom wall 26 of the cooking cavity 2, and the other of the connecting shaft 10 and the connecting hole 862 is disposed on a guide member 8. The guide member 8 is rotatably mounted on the inner bottom wall 26 of the cooking cavity 2 through the cooperation of the connecting shaft 10 and the connecting hole 862. Along the rotation direction of the guide member 8, the guide rib 24 gradually approaches the inner bottom wall 26 of the cooking cavity 2.

[0190] In this embodiment, a connecting shaft 10 or a connecting hole 862 is provided on the guide member 8, and a connecting hole 862 or a connecting shaft 10 is provided on the inner bottom wall 26 of the cooking cavity 2. During installation, the connecting shaft 10 is inserted into the connecting hole 862, allowing the guide member 8 to be rotatably mounted on the bottom wall of the cooking cavity 2. This arrangement allows the guide member 8 to rotate around a fixed center, thereby ensuring a more uniform airflow within the cooking cavity 2. Of course, in other solutions, the guide member 8 may not move around a fixed center. For example, a movement trajectory or a movable range can be provided for the guide member 8, allowing it to move along a fixed trajectory or within a movable range, thus reaching different positions within the cooking cavity 2. Naturally, the guide member 8 can also rotate while moving.

[0191] Optionally, the connecting shaft 10 can be detachably mounted on the inner bottom wall 26 of the cooking cavity 2, and the guide 8 is provided with a connecting hole 862. The connecting shaft 10 is mounted on the inner bottom wall 26 of the cooking cavity 2 by screws, or the connecting shaft 10 is mounted on the inner bottom wall 26 of the cooking cavity 2 by a magnetic structure.

[0192] In this embodiment, the connecting shaft 10 can be installed on the bottom wall of the cooking cavity 2, and a connecting hole 862 is provided in the middle of the guide 8. The connecting shaft 10 can be installed on the cooking cavity 2 by means of screws, magnetic attraction, or upper and lower limiters, and the specific installation method is not limited.

[0193] Optionally, such as Figure 20 As shown, the flow guide 8 includes a plurality of connecting parts 86, the first ends of the plurality of flow guide parts are connected to each other through the connecting parts 86, and one of the connecting shaft 10 and the connecting hole 862 is provided on the connecting part 86.

[0194] In this embodiment, the first ends of multiple guide sections are interconnected via connecting sections 86, meaning that each guide section is directly connected to the connecting section 86, and there is no direct connection between the individual guide sections. In this case, a connecting shaft 10 and a connecting hole 862 can be provided on the connecting section 86 to allow the guide member 8 to be installed on the bottom wall of the cooking cavity 2. This arrangement, through the additional connecting section 86, increases the strength of the guide member 8 and reduces the probability of damage to the guide member 8 during rotation.

[0195] Optionally, such as Figure 20 As shown, a positioning protrusion 102 is provided on the outer side wall of the connecting shaft 10 or the inner side wall of the connecting hole 862.

[0196] In this embodiment, by setting the positioning protrusion 102, the contact area between the connecting shaft 10 and the connecting hole 862 can be reduced, thereby reducing the friction when the two are engaged, so that the guide 8 can rotate more smoothly.

[0197] Optionally, the air fryer also includes a drive unit located outside the cooking cavity and connected to the air guide 8. The drive unit is used to drive the air guide 8 to rotate in order to achieve airflow.

[0198] The following section uses an air fryer as an example to further illustrate the cooking appliances in this application.

[0199] Air fryers create airflow by rotating machinery, which in turn generates airflow. Due to the influence of the airflow path, i.e., the air duct, the airflow may be uneven, especially on the underside of the heated food, where the airflow speed is low at the center and high around the edges.

[0200] To increase the uniformity of the airflow beneath the food, related solutions employ a guide structure at the bottom of the cooker to enhance the upward velocity from the center. However, this structure only reduces air loss and does not further increase the heat exchange capacity of the hot air. Therefore, this embodiment proposes a novel air duct structure for air fryers.

[0201] The air duct structure proposed in this embodiment includes a multi-segment pressurized volute-type reflector (reflector 4), a rotating mechanism (such as a hot air fan 3), a heat source (heating device 5), a food carrier (ingredient carrier 7), a flow guide component (flow guide component 8), and a cooking pot body (cooking chamber 2). The flow guide component is composed of flow guide ridges. During operation, the centrifugal blades rotate at high speed, drawing the airflow upwards from the center of the cooking chamber and then throwing it outwards. Upon encountering the multi-segment pressurized volute-type reflector, the airflow is further pressurized and guided downwards in a rotating manner. The multi-segment pressurized volute-type reflector consists of a pressurization area and a flow guide surface. The airflow increases downward pressure after passing through the flow guide side ribs of the cooking pot body, then reaches the bottom of the food carrier. After being guided by the flow guide component, it enters the food carrier to exchange heat with the food, thereby achieving food cooking. This structure allows the food to be heated more evenly and receive more heating energy.

[0202] Furthermore, the airflow guiding component is a zoned airflow guiding component, and the air duct structure also includes a connecting shaft. The zoned airflow guiding component is driven by hot air to rotate around the connecting shaft. During operation, the airflow is guided by the zoned airflow guiding component, which in turn drives the zoned airflow guiding component to rotate. The airflow is divided, and the wind field changes periodically, resulting in a more uniform airflow distribution and stronger airflow convection heat transfer capacity. Then, it enters the food carrier to exchange heat with the food, i.e., cooking the food, making the food heated more evenly and receiving more heat energy.

[0203] In this design, the airflow guiding component can segment the airflow, resulting in a more uniform airflow distribution and enhanced convective heat transfer. Specifically, the airflow guiding component divides the airflow into sections using several guiding ridges. These ridges have an arc that converges towards the center of the segmented area and forms an angle of less than 90° with the vertical direction of the bottom of the cooker, thereby reducing air resistance.

[0204] The technical point of the food carrier is that it is a food carrier structure such as a frying pan or frying basket with a ventilation structure at the bottom.

[0205] Furthermore, this application also designs a pressure-boosting and flow-guiding side rib, which is set on the pot body and protrudes into the inner cavity of the pot. Multiple ribs form a downward guiding channel. The combination of the pressure-boosting and flow-guiding side rib and the zoned flow-guiding component, under the coupling effect, significantly improves the uniformity of cooking.

[0206] Traditional air fryers use a frying drum and a frying pan, but the space between the bottom of the drum and the pan is not separated, creating a large, continuous vortex (or cold zone) of airflow. Due to the characteristics of the vortex structure, the flow velocity in the center of the vortex is low, resulting in low heat exchange capacity. This leads to a large area of ​​low heat exchange in the center of the food, resulting in poor heating uniformity.

[0207] This application designs a rotatable airflow guiding component, which is composed of airflow guiding ridges. The airflow guiding ridges guide the airflow, reducing the size of the central region of the large vortex or breaking it down into several smaller vortices, thereby reducing wind loss.

[0208] In this embodiment, the combination of multi-segment pressurized volute reflector, pressurized flow guide side ribs, and automatic rotating partition flow guide components significantly improves cooking uniformity through their mutual coupling effect.

[0209] The experimental data on water loss rate when cooking French fries under the same time and temperature conditions using ordinary air cooking appliances and zoned air cooking appliances are shown in Table 1 below.

[0210] Table 1. Water Loss Rate of French Fries

[0211] Water loss rate Ordinary air cooking appliances 36.1％ Zoned airflow cooking appliances 51.5％

[0212] Data shows that when cooking French fries under the same conditions in a regular air fryer without a zoned airflow structure, the lower surface of the fries is heated unevenly, and a large number of fries are wet. In contrast, the zoned airflow structure and the airflow-boosting side rib coupling structure significantly improve the uniformity of food heating and the performance of the air fryer.

[0213] Furthermore, the flow-guiding and energy-enhancing component consists of a flow-guiding ridge and an energy-enhancing element. The flow-guiding ridge guides the airflow, reducing the size of the central region of the large vortex or breaking it down into smaller vortices, thus reducing wind loss. An energy-enhancing element, based on a biomimetic design of the convex bulge on a humpback whale fin, can increase the gas convection heat transfer capacity.

[0214] in, Figure 19 This diagram illustrates the principle of boundary layer breaking by an energy-enhancing element. When a stable fluid flows on a smooth surface, it is affected by the viscous resistance of the wall, forming a boundary layer. The fluid velocity is lower near the wall, such as... Figure 19As shown, when steady flow passes through a convex hull or a concave pit, the boundary layer is disrupted, and the fluid velocity near the wall increases. The energy-enhancing element (i.e., energy-enhancing structure 84) designed in this application alters the fluid boundary layer, changing the Reynolds number Re and Prandtl number Pr, and consequently the Nusselt number Nu. In this application, the energy-enhancing element increases the Nusselt number, thereby improving the heat transfer capacity. Another intuitive manifestation of the energy-enhancing element is the increase in the fluid velocity around it.

[0215] in, Figure 9 , Figure 12 and Figure 19 The arrows in the diagram indicate the flow path of the hot airflow.

[0216] In this embodiment, the combination of multi-segment pressurized volute reflector, pressurized flow-guiding side ribs, and flow-guiding and energy-enhancing components significantly improves cooking uniformity through their mutual coupling effect.

[0217] In this study, when ordinary air-cooking appliances and air-cooking appliances with airflow-enhancing structures were used to cook French fries at the same time and temperature, the cooking conditions of the lower surface of the French fries were as follows: Figure 23 and Figure 24 As shown.

[0218] in, Figure 23 French fries cooked in a regular air-heating appliance. Figure 24 French fries cooked in a zoned airflow-enhanced side-ribbed air cooking appliance.

[0219] The water loss rates in Table 1 are random data from the experiment, and their specific rates vary depending on factors such as the type and quantity of ingredients. Figure 23 and Figure 24 The two images in the document are photographs of actual objects and are for illustrative purposes only, and do not constitute a limitation of this application.

[0220] Data shows that when cooking French fries under the same conditions in a regular air cooker without the flow-guiding and energy-enhancing structure and the flow-guiding and pressure-boosting side ribs, the lower surface of the fries is heated unevenly, and a large number of fries are wet. In contrast, the coupled structure of the flow-guiding and energy-enhancing structure and the flow-guiding and pressure-boosting side ribs significantly improves the uniformity of heating of the food and the performance of the air cooker.

[0221] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A cooking utensil, characterized in that, include: Cooking cavity; A food carrier is installed inside the cooking cavity, and a flow guide gap is provided between the food carrier and the bottom of the cooking cavity. The food carrier is provided with ventilation holes. A flow guide is movably and / or rotatably disposed between the inner bottom wall of the cooking cavity and the food carrier, for guiding the airflow in the flow guide gap toward the side of the cooking cavity away from the inner bottom wall along its height direction; The guide member includes one or more guide portions, with a first end of the guide portion disposed near the center of the inner bottom wall of the cooking cavity, and a second end of the guide portion extending toward the edge of the inner bottom wall of the cooking cavity; The cooking appliance includes a hot air assembly for delivering hot air flow into the cooking cavity. A portion of the hot air flow can flow to the side of the food carrier away from the inner bottom wall of the cooking cavity, while another portion of the hot air flow can flow into the guide gap.

2. The cooking utensil according to claim 1, characterized in that, The food carrier includes a supporting bottom and a surrounding edge. The surrounding edge surrounds the supporting bottom and extends toward the side opposite to the inner bottom wall of the cooking cavity.

3. The cooking utensil according to claim 1, characterized in that, The dimension of the guide section along the height direction of the cooking cavity is the height of the guide section, and at least a portion of the guide section has a consistent height, with the portion of the guide section having a consistent height accounting for more than 80% of the entire guide section.

4. The cooking utensil according to claim 1, characterized in that, Also includes: A connecting shaft and a connecting hole are provided, one of which is disposed on the inner bottom wall or the outer bottom wall of the food carrier, and the other of which is disposed on the flow guide. The flow guide can be rotatably installed in the flow guide gap through the cooperation of the connecting shaft and the connecting hole.

5. The cooking utensil according to claim 1, characterized in that, Also includes: A drive unit is located on the outside of the cooking cavity and connected to the flow guide. The drive unit is used to drive the flow guide to rotate.

6. The cooking utensil according to claim 1, characterized in that, The guide portion extends gradually from its first end to its second end along the cooking cavity in a clockwise or counterclockwise direction; and / or The airflow guide includes a windward surface, at least a portion of which is inclined relative to the height direction of the cooking cavity, and the windward surfaces of the plurality of airflow guides are inclined in the same direction.

7. The cooking utensil according to claim 6, characterized in that, The hot air assembly includes a hot air fan that rotates clockwise, and the air guide extends in an arc shape from its first end to its second end along the counterclockwise direction of the cooking cavity.

8. The cooking utensil according to any one of claims 1 to 7, characterized in that, The inner wall of the cooking cavity is provided with a plurality of guide ribs, which are inclined relative to the height direction of the cooking cavity. Multiple guide ribs form multiple sets of guide channels, and the number of guide portions is multiple; Multiple flow guides divide the flow guide gap into multiple regions along the circumference of the cooking cavity, and the multiple regions and multiple sets of guide channels are arranged in a one-to-one correspondence.

9. The cooking utensil according to any one of claims 1 to 7, characterized in that, Also includes: The housing has a receiving cavity formed inside, the cooking cavity is installed in the receiving cavity, and the hot air assembly is installed in the receiving cavity, located on the side of the cooking cavity away from the inner bottom wall along its height direction, for generating a hot air flow in the cooking cavity; A reflector is installed inside the receiving cavity, located on the side of the hot air assembly away from the inner bottom wall, for guiding the hot air flow generated by the hot air assembly into the cooking cavity; The reflector includes a pressurization unit that can pressurize the airflow discharged from the hot air assembly; The hot air assembly includes a hot air fan and a heating device. The hot air fan is used to circulate the airflow in the cooking cavity, and the heating device is used to heat the circulating airflow to form the hot airflow. The pressurizing part is arranged along the rotation direction of the hot air fan, and along the rotation direction of the hot air fan, the inner wall surface of the pressurizing part gradually moves away from the rotation axis of the hot air fan.

10. The cooking utensil according to claim 9, characterized in that, The reflector also includes a flow guiding structure that can guide the pressurized airflow toward the cooking cavity.

11. The cooking utensil according to any one of claims 1 to 7, characterized in that, The flow guide is provided with one or more protrusions and / or recesses, and the protrusions and / or recesses are located on at least one side of the two sides of the flow guide that are arranged opposite each other along the circumference of the cooking cavity.

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