Air fryer with simplified structure

Abstract

The air fryer comprises a cooking cavity and a hot air assembly arranged above the cooking cavity, airflow generated by the hot air assembly is blown to the cooking cavity, a pot body is arranged in the cooking cavity, a baking tray is arranged in the pot body and comprises a bottom plate and side edges extending upwards along the periphery of the bottom plate, and the bottom plate and the inner bottom wall of the pot body are arranged at intervals; the bottom plate is provided with an air passing hole, the side edge and the inner side wall of the pot body are arranged at an interval, the side edge comprises a plurality of arc-shaped surrounding edges and a plurality of air guide parts, the arc-shaped surrounding edges and the air guide parts are alternately connected to form the side edge, and the outer wall surfaces of the air guide parts are convexly arranged in the direction away from the center of the bottom plate relative to the outer wall surfaces of the arc-shaped surrounding edges so as to weaken airflow circulation on the outer side of the side edge; the inner wall face of the air guide part protrudes in the direction away from the center of the bottom plate relative to the inner wall face of the arc-shaped surrounding edge so as to weaken airflow circulation on the inner side of the side edge. According to the baking tray, airflow flowing on the outer side and the inner side of the baking tray can be improved, so that the heating effect of the upper surface and the lower surface of food is optimized.

Description

Technical Field

[0001] The utility model relates to the field of air fryers, in particular to an air fryer with a simplified structure. Background Art

[0002] An air fryer generally has a cooking cavity and a hot air component in a shell. The cooking cavity is provided with a pot body, and the pot body is provided with a baking tray. When the air fryer is working, the hot air component forms a circulating airflow in the cooking cavity to cook food.

[0003] Some existing air fryers have silicone parts between the pot body and the baking tray for positioning the baking tray and for guiding air. Not only is the cost high, but also in a high-temperature use environment, silicone is prone to produce odor, which will affect the user experience, and silicone is easily aged by high temperature, reducing its service life. Although some air fryers are provided with an air guide structure, such as the air fryer disclosed in patent CN 218164986U, air guide ribs are provided on the top surface of the baking tray body to guide the airflow into the baking tray to flow toward the center along the air guide ribs, however, the above scheme can only improve the airflow around the baking tray, and for the airflow outside the baking tray, the airflow along the circumferential circulation airflow is difficult to flow toward the bottom of the baking tray, making it difficult for this part of the airflow to effectively heat the lower surface of the food from the bottom, resulting in uneven heating of the upper and lower surfaces of the food, affecting the taste of the food. Utility Model Content

[0004] In order to solve the technical problems in the prior art that the airflow circulation on the outside and inside of the baking tray makes it difficult for this part of the airflow to flow to the middle, resulting in low airflow utilization, uneven heating of food in the middle of the baking tray and low heating efficiency, the utility model provides an air fryer with a simplified structure, which utilizes the structure of the baking tray itself to form an air guide portion to block the airflow circulation on the outside of the baking tray, so that the airflow on the outside of the baking tray can flow more to the bottom of the baking tray to bake the lower surface of the food, and at the same time utilizes the air guide portion to improve the airflow flow on the inside of the baking tray.

[0005] The utility model discloses an air fryer with a simplified structure, comprising a cooking cavity and a hot air component arranged above the cooking cavity, wherein an air flow generated by the hot air component is blown toward the cooking cavity, a pot body is arranged in the cooking cavity, a baking tray is arranged in the pot body, the baking tray comprises a bottom plate and a side edge extending upward along the periphery of the bottom plate, the bottom plate and an inner bottom wall of the pot body are arranged at intervals, the bottom plate is provided with air holes, the side edge is arranged at intervals with the inner side wall of the pot body, the side edge comprises a plurality of arc-shaped edges and a plurality of air guide portions, the arc-shaped edges and the air guide portions are alternately connected to form the side edge, an outer wall surface of the air guide portion is convex relative to the outer wall surface of the arc-shaped edges facing away from the center direction of the bottom plate to weaken the air flow circulation outside the side edge, and an inner wall surface of the air guide portion is convex relative to the inner wall surface of the arc-shaped edges facing away from the center direction of the bottom plate to weaken the air flow circulation inside the side edge.

[0006] The air fryer with simplified structure of the utility model also has the following additional technical features:

[0007] The outer wall surface of the air guide portion includes a first inclined surface and a second inclined surface intersecting each other, and an angle A is formed between the first inclined surface and the second inclined surface, and the range of A is 60°-150°.

[0008] The inner wall surface of the air guide portion includes a third inclined surface and a fourth inclined surface intersecting each other, an angle B is formed between the third inclined surface and the fourth inclined surface, and the angle A is not greater than the angle B.

[0009] The bottom plate is provided with a flange which protrudes downward and extends radially, the flange is supported on the bottom of the pot body, and the flange is arranged close to the air guide portion.

[0010] The flange is formed by folding the bottom plate downward at a punching hole on the bottom plate.

[0011] The flange along the radial direction of the bottom plate includes a first flange section away from the center of the bottom plate and a second flange section close to the center of the bottom plate. The height of the first flange section remains unchanged and abuts against the inner bottom wall of the pot body. The second flange section is loosely fitted with the inner bottom wall of the pot body, and the height of the second flange section decreases along the direction close to the center of the bottom plate.

[0012] The number of the flanges is the same as the number of the air guide portions, and each flange is arranged corresponding to a corresponding air guide portion.

[0013] The first inclined surface and the second inclined surface are transitioned through a rounded corner.

[0014] The distance between the air guide portion and the inner side wall of the pot body is 0.3-5 mm, and / or the distance between the bottom plate and the inner bottom wall of the pot body is 8-20 mm.

[0015] The air guide portions are evenly spaced along the circumference of the baking tray, and the number of the air guide portions is not less than three and not more than six.

[0016] Due to the adoption of the above technical solution, the utility model has the following beneficial effects:

[0017] 1. The utility model has a simplified structure of an air fryer. In order to solve the technical problems in the prior art that the airflow circulation outside and inside the baking pan makes it difficult for this part of the airflow to flow to the middle of the baking pan, resulting in low airflow utilization, uneven heating of food in the middle of the baking pan and low heating efficiency, an air guide portion is provided on the side of the baking pan, which can not only weaken the airflow circulation outside the side, so that the airflow flowing downward along the side wall of the pot body can flow more to the bottom of the baking pan and act on the lower surface of the food, but also weaken the airflow circulation inside the side, so that the airflow inside the side can flow inward to cover more of the upper surface of the food, that is, the airflow path flowing through the upper and lower surfaces of the food is improved at the same time, and the heating efficiency is improved while the uniformity of heating the upper and lower surfaces of the food is improved, so that the cooking taste of the food is improved.

[0018] Since the air guide portion is formed by utilizing the structure of the baking tray itself, there is no need to set up an additional air guide structure (such as the silicone parts in the prior art), which can save costs. At the same time, it can avoid the problems of high-temperature deformation and failure and high-temperature odor caused by the use of silicone parts, thereby simplifying the accessory structure in the cooking cavity.

[0019] 2. To ensure that the airflow outside the side is directed toward the baking pan, as a preferred embodiment, the outer wall surface of the air guide portion includes a first and a second intersecting inclined surface, and an angle A is formed between the first and the second inclined surfaces, and the range of A is 60°-150°. By keeping the angle A within a reasonable range, it can be ensured that the outer wall surface of the air guide portion interrupts the airflow outside the baking pan so that the airflow flows to the bottom of the baking pan. When the angle A is too small, the distance between the first and the second inclined surfaces is too close, and the resistance of the airflow from one inclined surface to the other is relatively large, which will reduce the efficiency of the airflow guiding the bottom of the baking pan; when the angle A is too large, the airflow is easy to flow through the air guide portion in the circumferential direction and continue to circulate in the circumferential direction, and it cannot play a role in disturbing and guiding the airflow.

[0020] As a preferred embodiment of the present embodiment, the inner wall surface of the air guide portion includes a third inclined surface and a fourth inclined surface intersecting each other, an angle B is formed between the third inclined surface and the fourth inclined surface, and the angle A is not greater than the angle B. Specifically, when the angle A is equal to the angle B, the inner and outer wall surfaces of the air guide portion have the same curvature, which is easy to process; when the angle A is less than the angle B, the inner wall surface of the air guide portion is smoother and the outer wall surface is sharper, which is easy to process, and the air guiding effect of the outer wall surface can be ensured, so that the airflow downward along the pot wall can be guided to the bottom plate and the bottom wall of the pot body through the outer wall surface to heat the lower surface of the food, and even if the air guiding effect of the inner wall surface is weakened, since there is always part of the airflow blowing down from above the baking tray, the heating effect on the upper surface of the food can be ensured.

[0021] 3. In order to achieve the positioning of the baking tray in the pot body and strengthen the guidance of the airflow under the bottom plate, as a preferred embodiment, the bottom plate is provided with a flange that protrudes downward and extends radially, the flange is supported in the bottom of the pot body, and the flange is arranged close to the air guide. On the one hand, the baking tray is placed in the pot body through the flange, and the flange separates the bottom plate from the inner bottom wall of the pot body so that the airflow flows in this space to heat the lower surface of the food. On the other hand, the flange is arranged close to the air guide, so that the airflow outside the baking tray flows to the bottom of the baking tray under the turbulence of the air guide, and then continues to guide the air through the flange, which can accelerate the uniform distribution of the airflow at the bottom of the baking tray, thereby improving the uniformity of food heating.

[0022] As a preferred embodiment of the present embodiment, the flange is formed by folding the bottom plate downward at the punching hole on the bottom plate. Thus, the flange and the bottom plate adopt an integrated structure, which is simple to process and low in cost. The punching hole can also serve as an air hole to allow the air flow to flow back upward from the punching hole, thereby improving the return air efficiency.

[0023] As a preferred embodiment of the present embodiment, the flange along the radial direction of the bottom plate includes a first flange section away from the center of the bottom plate and a second flange section close to the center of the bottom plate, the height of the first flange section is constant and abuts against the inner bottom wall of the pot body, the second flange section is in clearance with the inner bottom wall of the pot body, and the height of the second flange section decreases along the direction close to the center of the bottom plate. The first flange section can ensure the support of the baking tray in the pot body, and the contact area between the first flange section and the pot body is larger than the point support method, which can make the baking tray support more stable and prevent wear between components caused by point support; the second flange section ensures the air volume entering the bottom of the baking tray through height changes, and is also conducive to guiding the airflow to flow in the middle, which can improve the uniformity of airflow distribution, thereby achieving uniform heating of the lower surface of the food.

[0024] As a preferred embodiment of the present embodiment, the number of the flanges is the same as the number of the air guides, and each flange is arranged corresponding to the corresponding air guide. Since the airflow outside the baking pan can flow more toward the bottom of the baking pan at the position of the air guide, arranging the flange at the radial position corresponding to the air guide can just use the flange to guide the airflow to flow radially along the bottom of the baking pan, which can enhance the uniformity of airflow distribution.

[0025] 4. To improve the air guiding efficiency, in one embodiment, the first slope and the second slope are transitioned by rounded corners. By setting the rounded corners, the airflow along the pot wall can easily flow to the first slope and the second slope through the rounded corners and then flow to the bottom of the baking pan, which can enhance the smoothness of air guiding, improve the air guiding efficiency and thus improve the cooking efficiency.

[0026] 5. To ensure that the air guide part effectively guides the air, as a preferred embodiment, the distance between the air guide part and the inner wall of the pot body is 0.3-5 mm. Specifically, when the distance between the air guide part and the inner wall of the pot body is set too small, it is not conducive to taking and placing the baking tray, and it will affect the airflow flowing downward into the channel between the air guide part and the inner wall of the pot body, resulting in a part of the airflow loss, so that the air volume reaching the bottom of the baking tray is insufficient and the heating effect is affected; when the distance between the air guide part and the inner wall of the pot body is set too large, it is not conducive to interrupting the airflow circulation. At this time, the airflow distribution at the bottom of the baking tray is insufficient, which affects the heating effect of the lower surface of the food.

[0027] The distance between the bottom plate and the inner bottom wall of the pot body is 8-20 mm. By reasonably setting the distance between the bottom plate and the inner bottom wall of the pot body, the amount of air flowing into the bottom of the baking pan can be ensured, and good return air efficiency can be formed, thereby ultimately improving the heating efficiency of food.

[0028] 6. As a preferred embodiment, the air guides are evenly spaced along the circumference of the baking pan, and the number of the air guides is not less than three and not more than six. If the number of the air guides is too small, it is not conducive to interrupting the air circulation, while if the number of the air guides is too large, it is easy to cause the air flow along the side wall of the pot to have too much wind resistance, which will be not conducive to guiding the air flow to the baking pan, resulting in reduced air guide efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation on the present invention. In the drawings:

[0030] Figure 1 This is a structural schematic diagram of a baking tray placed in a pot body according to an embodiment of the present application.

[0031] Figure 2 Shows Figure 1The air flow path distribution in the pot body when the baking tray is in use.

[0032] Figure 3 This is a schematic diagram of the structure of a baking tray according to one embodiment of the present application.

[0033] Figure 4 This is a schematic diagram of the structure of a baking tray according to another embodiment of the present application.

[0034] Figure 5 This is a schematic diagram of the structure of the upper flange of a baking tray according to one embodiment of the present application.

[0035] Reference numerals:

[0036] 10. pot body; 11. baking tray; 12. bottom plate; 13. side; 14. arc-shaped surrounding edge; 15. air guide; 151. outer wall surface; 152. inner wall surface; 16. side air duct; 17. bottom air duct; 1511. first inclined surface; 1512. second inclined surface; 1521. third inclined surface; 1522. fourth inclined surface; 18. flange; 121. stamping hole; 181. first section flange; 182. second section flange; 122. air hole. DETAILED DESCRIPTION

[0037] In order to more clearly illustrate the overall concept of the present invention, a detailed description is given below in combination with the accompanying drawings by way of examples.

[0038] In order to more clearly understand the above-mentioned purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0039] It should be noted that many specific details are set forth in the following description to facilitate a full understanding of the present invention. However, the present invention can also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0040] In addition, in the description of the present invention, it should be understood that the terms "center", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0041] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0042] In the present utility model, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral one; it can be directly connected, or indirectly connected through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. However, if it is indicated as a direct connection, it means that the two connected bodies are not connected through a transition structure, but are only connected to form a whole through a connecting structure. For ordinary technicians in this field, the specific meanings of the above terms in the present utility model can be understood according to the specific circumstances.

[0043] In the present utility model, unless otherwise clearly specified and limited, the first feature "above" or "below" the second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the utility model. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0044] like Figures 1 to 5As shown, the present application provides an air fryer with a simplified structure, comprising a cooking cavity and a hot air component arranged above the cooking cavity, the airflow generated by the hot air component blows toward the cooking cavity, a pot body 10 is arranged in the cooking cavity, a baking tray 11 is arranged in the pot body 10, the baking tray 11 comprises a bottom plate 12 and a side edge 13 extending upward along the periphery of the bottom plate 12, the bottom plate 12 and the inner bottom wall of the pot body 10 are spaced apart, the bottom plate 12 is provided with an air hole 122, the side edge 13 and the inner side wall of the pot body 10 are spaced apart, and the side 11 3 comprises a plurality of arc-shaped surrounding edges 14 and a plurality of air guide portions 15, wherein the arc-shaped surrounding edges 14 and the air guide portions 15 are alternately connected to form the side edge 13, an outer wall surface 151 of the air guide portion 15 is convexly arranged relative to the outer wall surface 151 of the arc-shaped surrounding edge 14 in a direction away from the center of the bottom plate 12 to weaken the airflow circulation outside the side edge 13, and an inner wall surface 152 of the air guide portion 15 is convexly arranged relative to the inner wall surface 152 of the arc-shaped surrounding edge 14 in a direction away from the center of the bottom plate 12 to weaken the airflow circulation inside the side edge 13.

[0045] The air fryer with a simplified structure of the utility model solves the technical problems in the prior art that the airflow circulation on the outer and inner sides of the baking tray 11 makes it difficult for this part of the airflow to flow to the middle of the baking tray 11, resulting in low airflow utilization, uneven heating of food in the middle of the baking tray and low heating efficiency. An air guide 15 is provided on the side 13 of the baking tray 11, which can weaken the airflow circulation on the outer side of the side 13, so that the airflow flowing downward along the side wall of the pot body 10 can flow more to the bottom of the baking tray 11 and act on the lower surface of the food, and at the same time can weaken the airflow circulation on the inner side of the side 13, so that the airflow on the inner side of the side 13 can flow inward to cover more of the upper surface of the food, that is, the airflow path flowing through the upper and lower surfaces of the food is improved at the same time, and the heating efficiency is improved while the heating uniformity of the upper and lower surfaces of the food in the middle of the baking tray can be improved, so that the cooking taste of the food is improved.

[0046] Since the air guide portion 15 is formed by utilizing the structure of the baking tray 11 itself, there is no need to set up an additional air guide structure (such as the silicone parts in the prior art), which can save costs. At the same time, it can avoid the problems of high-temperature deformation failure and high-temperature odor caused by the use of silicone parts, thereby simplifying the accessory structure in the cooking cavity.

[0047] like Figure 2As shown, a side air duct 16 is formed between the side edge 13 and the inner side wall of the pot body 10, and a bottom air duct 17 is formed between the bottom plate 12 and the inner bottom wall of the pot body 10. During the operation of the air fryer, the hot air flow spirals downward under the action of the hot fan, a part of the air flow blows directly to the upper surface of the food, and a part of the air flow flows downward along the side air duct 16, and flows into the bottom air duct 17 under the guidance of the outer wall surface 151 of the air guide 15, and then flows to the middle of the bottom of the baking tray 11, which can improve the heating effect of the lower surface of the food in the middle of the baking tray 11, and achieve the effect of heating the upper and lower surfaces of the food at the same time to achieve different flipping effects. This part of the air flow returns through the air hole 122 to ensure air circulation. Further, under the guidance of the inner wall surface 152 of the air guide 15, the air flow near the inner wall of the side edge 13 can be urged to flow inward, which can increase the contact between the air flow inside the baking tray 11 and the food, thereby improving the heating effect of the upper surface of the food in the middle of the baking tray 11.

[0048] like Figure 3 or Figure 4 As shown, the air guide portion 15 is formed into a cat-ear-like structure, which is formed by folding part of the side 13 outward, and is easy to process. The outer wall surface 151 and the inner wall surface 152 of the air guide portion 15 are both composed of curved surfaces, and the degree of curvature of the two can be the same or different. The present application aims to guide the air through the outer wall surface 151 of the air guide portion 15 to strengthen the flow of the airflow at the bottom of the baking tray 11 (i.e., the airflow in the bottom air duct 17), so as to achieve the effect of turning the food at different sides, while the inner wall surface 152 of the air guide portion 15 is conducive to improving the airflow inside the baking tray 11, which is conducive to uniform heating of the upper surface of the food.

[0049] When the interior of the pot body 10 is round, the curved edge 14 is relatively curved, which is conducive to the adaptation of the baking tray 11 to the shape of the pot body 10; when the interior of the pot body 10 is square, the curved edge 14 is relatively curved, which is conducive to the adaptation of the baking tray 11 to the shape of the pot body 10. By providing the side edge 13, it is conducive to increasing the capacity of the baking tray 11 for holding food, and the side edge 13 is conducive to enclosing the food to prevent the food from falling, and the side edge 13 provides an operating position for the user to take out and put the baking tray 11.

[0050] To ensure that the airflow outside the side 13 is directed toward the baking tray 11, as a preferred embodiment, the outer wall surface 151 of the air guide portion 15 includes an intersecting first slope 1511 and a second slope 1512, and an angle A is formed between the first slope 1511 and the second slope 1512, and the range of A is 60°-150°.

[0051] like Figure 3 or Figure 4As shown, by keeping the angle A within a reasonable range, it is ensured that the outer wall surface 151 of the air guide 15 interrupts the airflow outside the baking tray 11 so that the airflow flows to the bottom of the baking tray 11. When the angle A is too small, the distance between the first inclined surface 1511 and the second inclined surface 1512 is too close, and the airflow has a large resistance when flowing from one inclined surface to the other inclined surface, which will reduce the efficiency of guiding the airflow to the bottom of the baking tray 11; when the angle A is too large, the airflow is easy to flow through the air guide 15 along the circumferential direction and continue to circulate along the circumferential direction, and it cannot play a role in disturbing and guiding the airflow. Optionally, the angle A is 60°, 70°, 80°, 90°, 100°, 110°, 120°, 130°, 140°, 150°, etc.

[0052] Furthermore, the inner wall surface 152 of the air guide portion 15 includes a third inclined surface 1521 and a fourth inclined surface 1522 intersecting each other, an angle B is formed between the third inclined surface 1521 and the fourth inclined surface 1522 , and the angle A is not greater than the angle B.

[0053] Specifically, when the angle A is equal to the angle B, the inner and outer wall surfaces 151 of the air guide portion 15 have the same curvature and are easy to process; when the angle A is smaller than the angle B, the inner wall surface 152 of the air guide portion 15 is smoother and the outer wall surface 151 is sharper, which is convenient for processing and can ensure the air guiding effect of the outer wall surface 151, so that the airflow downward along the pot wall can be guided through the outer wall surface 151 to the space between the bottom plate 12 and the inner bottom wall of the pot body 10 to heat the lower surface of the food. Even if the air guiding effect of the inner wall surface 152 is weakened, since there is always part of the airflow blowing down from above the baking tray 11, the heating effect on the upper surface of the food can be ensured.

[0054] Furthermore, to improve the air guiding efficiency, in one embodiment, the first inclined surface 1511 and the second inclined surface 1512 are transitioned through rounded corners. By setting the rounded corners, the airflow along the pot wall can easily flow to the first inclined surface 1511 and the second inclined surface 1512 through the rounded corners and then flow to the bottom of the baking tray 11, which can enhance the smoothness of air guiding, improve the air guiding efficiency and thus improve the cooking efficiency.

[0055] In order to achieve the positioning of the baking tray 11 in the pot body 10 and strengthen the guidance of the airflow under the bottom plate 12, as a preferred embodiment, the bottom plate 12 is provided with a downwardly protruding and radially extending flange 18, and the flange 18 is supported on the bottom of the pot body 10, and the flange 18 is arranged close to the air guide portion 15.

[0056] like Figure 2As shown, on the one hand, the baking tray 11 is placed in the pot body 10 through the flange 18, and the flange 18 separates the bottom plate 12 from the inner bottom wall of the pot body 10 so that the air flow flows in this space to heat the lower surface of the food. On the other hand, the flange 18 is arranged close to the air guide portion 15, so that the air flow outside the baking tray 11 flows to the bottom of the baking tray 11 under the turbulence of the air guide portion 15, and then continues to be guided by the flange 18, which can accelerate the air flow to be evenly distributed at the bottom of the baking tray 11, thereby improving the uniformity of food heating.

[0057] As a preferred embodiment of the present embodiment, the flange 18 is formed by folding the bottom plate 12 downward at the punching hole 121 on the bottom plate 12. Figure 3 or Figure 4 As shown, the flange 18 and the bottom plate 12 adopt an integrated structure, which is simple to process and low in cost. The punching hole 121 can also serve as an air hole to allow the air flow to flow back upward from the punching hole 121, thereby improving the return air efficiency.

[0058] In the prior art, the height of the flange 18 at the bottom of the baking tray 11 is gradually changed, that is, the height of the flange 18 gradually decreases in the direction close to the center of the bottom plate 12, so the flange 18 is only in contact with the pot body 10 at the outermost end for support. Since the contact area between the flange 18 and the pot body 10 is small (forming a point support), it is easy for the flange 18 to scratch the pot body 10, especially when the pot body 10 is provided with a coating, it is easy for the coating to be scratched and fall off, which is not conducive to extending the service life of the pot body 10.

[0059] In order to solve the above problem, as a preferred embodiment of the present embodiment, the flange 18 along the radial direction of the bottom plate 12 includes a first section of the flange 181 away from the center of the bottom plate 12 and a second section of the flange 182 close to the center of the bottom plate 12, the height of the first section of the flange 181 is unchanged and abuts against the inner bottom wall of the pot body 10, the second section of the flange 182 is loosely matched with the inner bottom wall of the pot body 10, and the height of the second section of the flange 182 decreases along the direction close to the center of the bottom plate 12.

[0060] like Figure 2 or Figure 5 As shown, the first flange 181 can ensure the support of the baking pan 11 in the pot body 10. The contact area between the first flange 181 and the pot body 10 is larger than that of the point support method, which can make the baking pan 11 support more stable and prevent the wear between the parts caused by the point support. The second flange 182 can ensure the air volume entering the bottom of the baking pan 11 through the height change, and it is also conducive to guiding the airflow to flow in the middle, which can improve the uniformity of airflow distribution, so as to achieve uniform heating of the lower surface of the food. The radial length of the first flange 181 is less than the radial length of the second flange 182. The flange 18 extends from the position close to the air guide 15 to the center of the bottom plate 12, which is conducive to improving the uniformity of airflow distribution below the bottom plate 12.

[0061] As a preferred embodiment of the present embodiment, the number of the flanges 18 is the same as the number of the air guide portions 15 , and each flange 18 is provided corresponding to a corresponding air guide portion 15 .

[0062] Since the airflow outside the baking tray 11 can flow more toward the bottom of the baking tray 11 at the position of the air guide 15, the flange 18 is arranged at the radial position corresponding to the air guide 15, and the flange 18 can be used to guide the airflow to flow radially along the bottom of the baking tray 11, thereby enhancing the uniformity of airflow distribution. Figure 4 As described above, three air guides 15 and three flanges 18 are provided respectively; in another example, as Figure 3 As mentioned above, four air guides 15 and four flanges 18 are provided.

[0063] Preferably, the air guides 15 are evenly spaced along the circumference of the baking pan 11, and the number of the air guides 15 is not less than three and not more than six. If the number of the air guides 15 is too small, it is not conducive to interrupting the air circulation, while if the number of the air guides 15 is too large, it is easy to cause the air flow resistance along the side wall of the pot body 10 to be too large, which will be not conducive to guiding the air flow to the baking pan 11, resulting in reduced air guide efficiency.

[0064] Preferably, the flange 18 is in an arc shape as a whole, and the concave side of the arc is arranged opposite to the circumferential flow direction of the hot air flow, so that the air flow gradually turns to flow backward under the guidance of the flange 18, thereby improving the wind guiding efficiency.

[0065] To ensure that the air guide 15 effectively plays the role of guiding the air, as a preferred embodiment, the distance between the air guide 15 and the inner wall of the pot body 10 is 0.3-5mm. Specifically, when the distance between the air guide 15 and the inner wall of the pot body 10 is set too small, on the one hand, it is not conducive to the placement and removal of the baking tray 11, and on the other hand, it will affect the airflow flowing downward into the channel between the air guide 15 and the inner wall of the pot body 10, resulting in a part of the airflow loss, so that the air volume reaching the bottom of the baking tray 11 is insufficient and the heating effect is affected; when the distance between the air guide 15 and the inner wall of the pot body 10 is set too large, it is not conducive to interrupting the airflow circulation. At this time, the airflow distribution at the bottom of the baking tray 11 is insufficient, which affects the heating effect of the lower surface of the food. Optionally, the distance between the air guide 15 and the inner wall of the pot body 10 is 0.3mm, 0.5mm, 1mm, 1.5mm, 2mm, 3mm, 4mm, 5mm, etc.

[0066] As a preferred embodiment, the distance between the bottom plate 12 and the inner bottom wall of the pot body 10 is 8-20 mm. By reasonably setting the distance between the bottom plate 12 and the inner bottom wall of the pot body 10, the amount of air flowing into the bottom of the baking tray 11 can be ensured, while forming a good return air efficiency, and ultimately improving the heating efficiency of food. Optionally, the distance between the air guide 15 and the inner bottom wall of the pot body 10 is 8 mm, 9 mm, 10 mm, 11 mm, 12 mm, 13 mm, 14 mm, 15 mm, 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, etc.

[0067] The technical solution protected by the present utility model is not limited to the above-mentioned embodiments. It should be pointed out that the combination of the technical solution of any embodiment with the technical solution of one or more other embodiments is within the protection scope of the present utility model. Although the present utility model has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements can be made to it based on the present utility model. Therefore, these modifications or improvements made without departing from the spirit of the present utility model are within the scope of protection claimed by the present utility model.

Claims

1. An air fryer with a simplified structure, comprising a cooking cavity and a hot air component arranged above the cooking cavity, wherein the airflow generated by the hot air component blows toward the cooking cavity, a pot body is arranged in the cooking cavity, and a baking tray is arranged in the pot body, wherein: The baking tray includes a bottom plate and side edges extending upward along the periphery of the bottom plate, the bottom plate and the inner bottom wall of the pot body are spaced apart, the bottom plate is provided with air holes, the side edges are spaced apart from the inner side walls of the pot body, the side edges include a plurality of arcuate edges and a plurality of air guides, the arcuate edges and the air guides are alternately connected to form the side edges, the outer wall surface of the air guide portion is convex relative to the outer wall surface of the arcuate edges facing away from the center direction of the bottom plate to weaken the airflow circulation outside the side edge, and the inner wall surface of the air guide portion is convex relative to the inner wall surface of the arcuate edges facing away from the center direction of the bottom plate to weaken the airflow circulation inside the side edge.

2. The simplified air fryer according to claim 1, characterized in that: The outer wall surface of the air guide portion includes a first inclined surface and a second inclined surface intersecting each other, and an angle A is formed between the first inclined surface and the second inclined surface, and the range of A is 60°-150°.

3. The simplified air fryer according to claim 2, characterized in that: The inner wall surface of the air guide portion includes a third inclined surface and a fourth inclined surface intersecting each other, an angle B is formed between the third inclined surface and the fourth inclined surface, and the angle A is not greater than the angle B.

4. The simplified air fryer according to claim 1, characterized in that: The bottom plate is provided with a flange which protrudes downward and extends radially, the flange is supported on the bottom of the pot body, and the flange is arranged close to the air guide portion.

5. The simplified air fryer according to claim 4, characterized in that: The flange is formed by folding the bottom plate downward at a punching hole on the bottom plate.

6. The simplified air fryer according to claim 4, characterized in that: The flange along the radial direction of the bottom plate includes a first flange section away from the center of the bottom plate and a second flange section close to the center of the bottom plate. The height of the first flange section remains unchanged and abuts against the inner bottom wall of the pot body. The second flange section is loosely fitted with the inner bottom wall of the pot body, and the height of the second flange section decreases along the direction close to the center of the bottom plate.

7. The simplified air fryer according to claim 4, characterized in that: The number of the flanges is the same as the number of the air guide portions, and each flange is arranged corresponding to a corresponding air guide portion.

8. The simplified air fryer according to claim 2, characterized in that: The first inclined surface and the second inclined surface are transitioned through a rounded corner.

9. The simplified air fryer according to claim 1, characterized in that: The distance between the air guide portion and the inner side wall of the pot body is 0.3-5 mm, and / or the distance between the bottom plate and the inner bottom wall of the pot body is 8-20 mm.

10. The simplified air fryer according to claim 1, characterized in that: The air guide portions are evenly spaced along the circumference of the baking tray, and the number of the air guide portions is not less than three and not more than six.

Images