Air fryer

Abstract

The utility model relates to an air fryer which comprises a machine shell, a wind power assembly and an inner pot, a cooking cavity is formed in the machine shell, the wind power assembly is arranged in the machine shell and located above the cooking cavity, the inner pot can be placed in the cooking cavity and can be taken out of the cooking cavity, the inner pot comprises a pot bottom and flow guide ribs, and the flow guide ribs are arranged on the pot bottom. A plurality of flow guide ribs are arranged at intervals around the center of the pot bottom, each flow guide rib is provided with an outer end and an inner end, the outer ends are closer to the edge of the pot bottom than the inner ends, and the height difference between the tops of the flow guide ribs and the bottoms of the flow guide ribs is gradually reduced in the direction from the outer ends to the inner ends. According to the air fryer, upward airflow with penetrating power can be formed at the bottom of the cooking cavity, and the cooking effect of food can be improved.

Description

Technical Field

[0001] The utility model relates to the technical field of cooking utensils, and in particular to an air fryer. Background Art

[0002] An air fryer is a household appliance that uses high-speed circulating hot air to cook food. The fan of the air fryer can blow out hot air, which flows down along the inner wall of the cooking chamber and passes through the bottom of the frying basket, then passes through the food on the frying basket and heats and cooks the food. The hot air then continues to flow upward back to the air inlet of the fan, thereby achieving hot air circulation to cook the food.

[0003] In the related art, the guide structure at the bottom of the cooking cavity is unreasonably designed. After the hot air passes through the guide structure, the wind utilization rate is low or the wind loss is large, so an upward and penetrating airflow cannot be formed, resulting in uneven heating of the cooked food and poor cooking effect. Utility Model Content

[0004] The utility model aims to solve one of the technical problems in the related art at least to a certain extent.

[0005] To this end, the utility model proposes an air fryer, which can form an upward and penetrating airflow at the bottom of the cooking cavity, which is beneficial to improving the cooking effect of food.

[0006] The air fryer of the utility model comprises: a casing, wherein a cooking cavity is provided in the casing; a wind force component, wherein the wind force component is arranged in the casing and above the cooking cavity; an inner pot, wherein the inner pot can be placed in the cooking cavity and can be taken out from the cooking cavity, wherein the inner pot comprises a pot bottom and guide ribs, wherein the guide ribs are multiple and are arranged around the center of the pot bottom at intervals, wherein the guide ribs have an outer end and an inner end, wherein the outer end is closer to the edge of the pot bottom than the inner end, and wherein the height difference between the top of the guide rib and the bottom of the guide rib gradually decreases along the direction from the outer end to the inner end.

[0007] According to the air fryer of the utility model, when the air fryer is working, the wind force component can provide circulating hot air into the cooking cavity, and the hot air flows downward along the side wall of the inner pot and reaches the bottom of the pot. Since a plurality of guide ribs are arranged at intervals around the center of the bottom of the pot, and the outer end is closer to the edge of the bottom of the pot than the inner end, under the guiding action of the guide ribs, the hot air will gradually flow toward the center of the bottom of the pot and above the bottom of the pot. Since the height difference between the top of the guide rib and the bottom of the guide rib gradually decreases in the direction from the outer end to the inner end, the cross-section of the air duct formed between two adjacent guide ribs and the bottom of the pot will also gradually decrease, thereby increasing the wind speed of the hot air, so that the upward-flowing hot air flow has more penetrating power, thereby improving the uniformity of heating on the upper and lower sides of the food, which is beneficial to improving the cooking effect of the food.

[0008] Optionally, the height of the pot bottom gradually increases from the edge of the pot bottom to the center of the pot bottom. Therefore, the pot bottom gradually tilts upward from the edge of the pot bottom to the center of the pot bottom, and the hot air can generate upward penetrating force under the guidance of the pot bottom. On the other hand, the grease generated during the cooking of food can be directed to the edge of the pot bottom to improve the taste of the cooked food.

[0009] Optionally, the top height of the outer end is flush with the center height of the pot bottom. The air fryer of the utility model can make the frying basket placed above the pot bottom more stable and less likely to shake relative to the inner pot by making the top height of the outer end flush with the center height of the pot bottom; on the other hand, when food is placed directly on the pot bottom, the food can be placed more neatly and stably because the top height of the outer end is flush with the center height of the pot bottom.

[0010] Optionally, the height difference between the top of the outer end and the edge of the pot bottom is H1, where 3mm≤H1≤10mm; and / or the height difference between the center of the pot bottom and the edge of the pot bottom is H2, where 3mm≤H2≤10mm. The air fryer of the utility model can ensure that the inner pot has a larger capacity, improve the food support effect and oil filtering effect, and help reduce the difficulty of processing and manufacturing by designing the pot bottom and the guide ribs with the above parameters.

[0011] Optionally, in the direction from the outer end to the inner end, the distance between two adjacent guide ribs gradually decreases. Thus, in the direction from the edge of the pot bottom to the center of the pot bottom, the cross section of the air duct formed between the two adjacent guide ribs and the pot bottom will gradually decrease, thereby increasing the wind speed of the hot air, so that the upward hot air flow has more penetrating power, which is conducive to improving the uniformity of heating the food.

[0012] Optionally, the minimum spacing between two adjacent guide ribs is M, wherein 3mm≤M≤10mm. The air fryer of the utility model can facilitate users to clean the gap between adjacent guide ribs and avoid the accumulation of oil in the gap between the guide ribs by designing the minimum spacing M between two adjacent guide ribs using the above parameters, and the difficulty of processing and manufacturing is relatively low.

[0013] Optionally, the guide ribs are curved and protrude in a clockwise or counterclockwise direction, and the protruding directions of the plurality of guide ribs are consistent, and the wind force assembly includes a fan, and the fan is disposed above the cooking cavity, and the rotation direction of the fan is the same as the protruding direction of the guide ribs. Since the rotation direction of the fan is the same as the protruding direction of the guide ribs, when the hot air flows along the edge of the pot bottom toward the center of the pot bottom, the hot air can form an upward vortex under the guidance of the guide ribs. In other words, the curved guide ribs can guide the horizontal hot air upward to improve the upward penetration of the hot air.

[0014] Optionally, the tangent of the ridgeline of the outer end has a first tangent point with the ridgeline of the outer end, and a first reference line is formed through the center of the pot bottom and the first tangent point, and the angle between the tangent of the ridgeline of the outer end and the first reference line is φ1, wherein 0<φ1≤80°. The air fryer of the utility model can avoid the phenomenon of hot air generating local turbulence or the problem of poor effect of hot air guiding upward by designing the guide ribs with the above parameters, thereby improving the guiding effect of the guide ribs.

[0015] Optionally, the guide rib has a windward surface and a leeward surface arranged relatively along the width direction thereof, the extension paths of the windward surface and the leeward surface are both curves, the windward surface is closer to the center of curvature of the curve than the leeward surface, and the distance between the windward surface and the leeward surface gradually decreases in the direction from bottom to top of the guide rib. Since the windward surface is closer to the center of curvature of the curve than the leeward surface, the hot air can gradually flow to the center of the bottom of the pot and above the bottom of the pot under the guidance of the windward surface, which is conducive to improving the guiding effect of the hot air. In addition, since the distance between the windward surface and the leeward surface gradually decreases in the direction from bottom to top of the guide rib, so that both the windward surface and the leeward surface can guide the upward flow of the hot air, it is conducive to reducing the energy loss of the hot air and improving the circulation effect of the hot air.

[0016] Optionally, the angle between the leeward surface and the bottom surface of the guide rib is φ2, and the angle between the windward surface and the bottom surface of the guide rib is φ3, wherein φ2≤φ3, and 30°≤φ3≤90°. The air fryer of the utility model can maximize the effect of the guide rib in guiding hot air upwards, reduce the energy loss of hot air, and have stronger penetration by designing the windward surface and leeward surface of the guide rib with the above parameters.

[0017] Optionally, 60°≤φ3≤75°. The air fryer of the utility model can maximize the effect of the guide ribs in guiding hot air upwards, reduce the energy loss of hot air, and have stronger penetration by designing the windward side and leeward side of the guide ribs with the above parameters. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a cross-sectional view of the air fryer (without the casing) according to an embodiment of the present invention.

[0019] Figure 2 It is a cross-sectional view of the inner pot of the air fryer according to an embodiment of the present utility model.

[0020] Figure 3 This is a cross-sectional view of the inner pot of an air fryer according to another embodiment of the present invention.

[0021] Figure 4 It is a partial top view of the inner pot of the air fryer according to an embodiment of the utility model.

[0022] Figure 5 It is a top view of the inner pot of an air fryer according to another embodiment of the utility model.

[0023] Figure 6 It is a partial cross-sectional view of an air fryer according to an embodiment of the utility model.

[0024] Figure 7 It is another partial cross-sectional view of the air fryer according to an embodiment of the utility model.

[0025] Figure 8 yes Figure 7 A is an enlarged view of the middle image.

[0026] Fig. 9 It is a simplified cross-sectional view of the guide ribs of the air fryer according to the embodiment of the utility model.

[0027] Reference numerals:

[0028] 1. Wind power component; 11. Fan;

[0029] 2. inner pot; 21. pot bottom; 22. flow guide ribs; 221. inner end; 222. outer end; 223. windward side; 224. leeward side;

[0030] 3. Frying basket;

[0031] 4. Heating assembly; 41. Heating tube;

[0032] O1, center of the bottom of the pot; O2, first tangent point; L1, ridge line; L2, first reference line. DETAILED DESCRIPTION

[0033] The embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and intended to be used to explain the present invention, but cannot be understood as limiting the present invention.

[0034] Please refer to the following Figures 1 to 9 An air fryer according to an embodiment of the utility model is described.

[0035] like Figures 1 to 5 As shown, the air fryer of the utility model embodiment comprises: a casing (not shown), a wind power component 1 and an inner pot 2. The casing has a cooking cavity, the wind power component 1 is arranged in the casing and located above the cooking cavity, and the wind power component 1 can drive hot air to circulate in the cooking cavity.

[0036] The inner pot 2 can be placed in the cooking cavity and can be taken out from the cooking cavity. The inner pot 2 includes a pot bottom 21 and guide ribs 22. There are multiple guide ribs 22, and the multiple guide ribs 22 are arranged around the center of the pot bottom 21 at intervals. The guide rib 22 has an outer end 222 and an inner end 221. The outer end 222 is closer to the edge of the pot bottom 21 than the inner end 221. The height difference between the top of the guide rib 22 and the bottom of the guide rib 22 gradually decreases along the direction from the outer end 222 to the inner end 221.

[0037] It can be understood that the guide rib 22 is located on the upper end surface of the pot bottom 21, and the guide rib 22 generally extends from the edge of the pot bottom 21 to the center of the pot bottom 21, that is, the inner end 221 of the guide rib 22 is adjacent to the center of the pot bottom 21, and the outer end 222 of the guide rib 22 is adjacent to the edge of the pot bottom 21.

[0038] According to the air fryer of the embodiment of the utility model, when the air fryer is working, the wind force component 1 can provide circulating hot air into the cooking cavity, and the hot air flows downward along the side wall of the inner pot 2 and reaches the pot bottom 21. Since the multiple guide ribs 22 are arranged at intervals around the center of the pot bottom 21, and the outer end 222 is closer to the edge of the pot bottom 21 than the inner end 221, under the guidance of the guide ribs 22, the hot air will gradually flow to the center of the pot bottom 21 and above the pot bottom 21. Since the height difference between the top of the guide rib 22 and the bottom of the guide rib 22 gradually decreases from the outer end 222 to the inner end 221, the cross-section of the air duct formed between two adjacent guide ribs 22 and the pot bottom 21 will also gradually decrease. According to the Bernoulli principle that the wind speed increases as the cross-section of the air duct decreases, the wind speed of the hot air can be increased, so that the upward-flowing hot air flow has more penetrating power, thereby improving the uniformity of heating the upper and lower surfaces of the food, which is beneficial to improving the cooking effect of the food.

[0039] It should be noted that if Figure 1 As shown, the air fryer further includes a heating assembly 4, which includes a heating tube 41, which is arranged in the cooking cavity and below the wind assembly 1. The heating tube 41 can generate heat and circulate hot air in the cooking cavity through the wind assembly 1 to improve the uniformity of heating of food.

[0040] For example, Figure 1As shown, the air fryer further comprises a frying basket 3, which is placed in the cavity of the inner pot 2, that is, the lower end of the frying basket 3 abuts against the upper end of the guide rib 22. Thus, an air guide channel is formed between the lower end surface of the frying basket 3, the upper end surface of the pot bottom 21 and two adjacent guide ribs 22, and since the height difference between the top of the guide rib 22 and the bottom of the guide rib 22 gradually decreases from the outer end 222 to the inner end 221, the air duct cross section of the air guide channel will gradually decrease, so as to increase the wind speed of the hot air, so that the upward hot air flow has more penetrating power.

[0041] For example, Figures 1 to 5 As shown, food can be placed directly on the guide ribs 22 of the pot bottom 21. Due to the support of the guide ribs 22, the food can be separated from the oil space of the pot bottom 21 to improve the cooking effect of the food. In this embodiment, an air guide channel is formed between the lower surface of the food, the upper end surface of the pot bottom 21 and two adjacent guide ribs 22. Since the height difference between the top of the guide rib 22 and the bottom of the guide rib 22 gradually decreases from the outer end 222 to the inner end 221, the air duct cross-section of the air guide channel will gradually decrease to increase the wind speed of the hot air, so that the upward hot air flow has more penetrating power.

[0042] Optionally, the height of the pot bottom 21 gradually increases in the direction from the edge of the pot bottom 21 to the center of the pot bottom 21. For example, the longitudinal section of the pot bottom 21 can be conical, pyramidal, truncated cone or hemispherical. It is understood that the center of the pot bottom 21 is higher than the edge of the pot bottom 21, and the inclined plane connecting the center of the pot bottom 21 and the edge of the pot bottom 21 is an inclined plane or an arc-shaped inclined plane.

[0043] Therefore, the pot bottom 21 gradually tilts upward in the direction from the edge of the pot bottom 21 to the center of the pot bottom 21, and the hot air can generate an upward penetrating force under the guidance of the pot bottom 21. On the other hand, the grease generated during food cooking can be directed to the edge of the pot bottom 21 to improve the taste of the cooked food.

[0044] Alternatively, if Figure 7 As shown, the top height of the outer end 222 is flush with the center height of the pot bottom 21. In other words, the top of the outer end 222 and the center of the pot bottom 21 are at the same horizontal height. The air fryer of the embodiment of the utility model can make the frying basket 3 placed above the pot bottom 21 more stable and less likely to shake relative to the inner pot 2 by making the top height of the outer end 222 flush with the center height of the pot bottom 21; on the other hand, when food is placed directly on the pot bottom 21, since the top height of the outer end 222 is flush with the center height of the pot bottom 21, the food can be placed more regularly and stably.

[0045] Specifically, Figure 7As shown, the height difference between the top of the outer end 222 and the edge of the pot bottom 21 is H1, where 3mm≤H1≤10mm. For example, H1 can be 3mm, 5mm, 7mm, 9mm, 10mm. The inventors of the present application have found through experimental research that when the height of H1 is too high (H1>10mm), the production and manufacturing difficulty of the inner pot 2 will increase, and the capacity of the inner pot 2 will be reduced. When the height of H1 is too small (H1<10mm), the gap between the food placed on the guide rib 22 and the edge of the pot bottom 21 will be narrow, the oil filtering effect is poor, and the food is prone to uneven heating. The air fryer of the embodiment of the utility model can ensure that the inner pot 2 has a larger capacity, improve the support effect and oil filtering effect of the food, and help reduce the difficulty of processing and manufacturing by designing the pot bottom 21 and the guide rib 22 with the above parameters.

[0046] like Figure 6 As shown, the height difference between the center of the bottom 21 and the edge of the bottom 21 is H2, where 3mm≤H2≤10mm. For example, H2 can be 3mm, 5mm, 7mm, 9mm, 10mm. The inventors of the present application have found through experimental research that when the height of H2 is too high (H2>10mm), the production and manufacturing difficulty of the inner pot 2 will increase, and the capacity of the inner pot 2 will be reduced. When the height of H2 is too small (H2<10mm), the oil filtering effect is poor, and the food is prone to uneven heating. The air fryer of the embodiment of the utility model can ensure that the inner pot 2 has a larger capacity, improve the support effect and oil filtering effect of the food, and help reduce the difficulty of processing and manufacturing by designing the bottom 21 and the guide ribs 22 with the above parameters.

[0047] In one example, if Figures 2 to 5 As shown, the distance between two adjacent guide ribs 22 gradually decreases in the direction from the outer end 222 to the inner end 221. It can be understood that the plurality of guide ribs 22 extend radially from the center of the pot bottom 21 to the edge of the pot bottom 21, so that the distance between the inner ends 221 of adjacent guide ribs 22 is smaller than the size of the outer ends 222 of adjacent guide ribs 22.

[0048] Therefore, in the direction from the edge of the pot bottom 21 to the center of the pot bottom 21, the cross-section of the air duct formed between two adjacent guide ribs 22 and the pot bottom 21 will gradually decrease, thereby increasing the wind speed of the hot air, so that the upward flowing hot air flow has more penetrating power, which is beneficial to improving the uniformity of heating of food.

[0049] The sizes of the plurality of guide ribs 22 may be the same or different. In a specific example, a small guide rib is provided between every two large guide ribs. It should be noted that the length, width and height of the large guide rib are greater than those of the small guide rib, thereby improving the wind guiding effect of the guide rib.

[0050] Alternatively, if Figure 4 As shown, the minimum spacing between two adjacent guide ribs 22 is M, where 3mm≤M≤10mm. It is understandable that the spacing between the inner ends 221 of two adjacent guide ribs 22 is M. For example, M can be 3mm, 5mm, 7mm, 9mm, 10mm. The inventors of the present application found through experimental research that when M is too small (M<3mm), it is difficult for users to clean the gap between the inner ends 221 of the guide ribs 22, resulting in the easy accumulation of oil stains in the gap of the guide ribs 22. When M is too large (M>10mm), the wind speed of the hot air flowing to the center of the pot bottom 21 will be lower, which will lead to weak penetration of the hot air from bottom to top.

[0051] Therefore, the air fryer of the embodiment of the utility model can design the minimum spacing M between two adjacent guide ribs 22 using the above parameters, which can facilitate users to clean the gaps between adjacent guide ribs 22 and avoid the accumulation of oil stains in the gaps between the guide ribs 22. The difficulty of processing and manufacturing is relatively low, and the effect of circulating heating of hot air in the inner pot 2 can be ensured.

[0052] In some embodiments, Figures 2 to 5 As shown, the guide ribs 22 are curved and protrude in a clockwise or counterclockwise direction, and the protruding directions of multiple guide ribs 22 are consistent. The wind power component 1 includes a fan 11, which is arranged above the cooking cavity. The rotation direction of the fan 11 is the same as the protruding direction of the guide ribs 22.

[0053] It should be noted that the bending direction of the guide rib 22 is opposite to the protruding direction of the guide rib 22. For example, the guide rib 22 gradually bends in the clockwise direction from the inner end 221 to the outer end 222. Thus, the shape of the guide rib 22 after bending is protruding in the counterclockwise direction. That is, the rotation direction of the fan 11 (the rotation direction of the fan 11) is opposite to the bending direction of the guide rib 22.

[0054] Since the rotation direction of the fan 11 is opposite to the bending direction of the guide rib 22, when the hot air flows along the edge of the pot bottom 21 to the center of the pot bottom 21, the hot air can form a spiral upward vortex under the guidance of the guide rib 22. In other words, the curved guide rib 22 can guide the horizontal hot air upward to improve the upward penetration of the hot air.

[0055] Specifically, Figure 8 and Fig. 9As shown, the guide rib 22 has a windward surface 223 and a leeward surface 224 arranged relatively along the width direction thereof, and the extension paths of the windward surface 223 and the leeward surface 224 are both curves, and the windward surface 223 is closer to the center of curvature of the curve than the leeward surface 224. It should be noted that the height direction of the guide rib 22, the extension direction of the guide rib 22, and the width direction of the guide rib 22 are orthogonal to each other. Since the windward surface 223 is closer to the center of curvature of the curve than the leeward surface 224, the hot air can gradually flow toward the center of the pot bottom 21 and above the pot bottom 21 under the guidance of the windward surface 223, which is conducive to improving the hot air diversion effect.

[0056] For example, the extension paths of the windward surface 223 and the leeward surface 224 may be curves with the same radius of curvature, that is, the extension paths of the windward surface 223 and the leeward surface 224 are arc lines.

[0057] It can be understood that the “ridge line” of the guide rib 22 is a line on the top surface of the guide rib 22 that separates the windward surface 223 and the leeward surface 224 in a projection plane orthogonal to the up-down direction of the inner pot 2 .

[0058] Alternatively, if Figure 8 As shown, in the projection plane orthogonal to the up-down direction of the inner pot 2, the tangent of the ridge line L1 of the outer end 222 has a first tangent point O2 with the ridge line L1 of the outer end 222, and a first reference line L2 is formed through the center O1 of the pot bottom and the first tangent point O2. The angle between the tangent of the ridge line L1 of the outer end 222 and the first reference line L2 is φ1, where 0<φ1≤80°. It should be noted that the tangent of the ridge line of the outer end 222 extends from the first tangent point O2 as the starting point toward the edge of the pot bottom 21, that is, the opening of the angle φ1 is toward the side away from the center O1 of the pot bottom.

[0059] For example, φ1 can be 5°, 10°, 30°, 50°, 60°, or 80°. The air fryer of the embodiment of the utility model can avoid the phenomenon of hot air generating local turbulence or the problem of poor effect of hot air guiding upward by designing the guide rib 22 with the above parameters, thereby improving the guiding effect of the guide rib 22.

[0060] Preferably, 30°≤φ1≤60°, so that the wind flowing in the counterclockwise spiral plane of the pot bottom 21 can be guided to the counterclockwise spiral upward direction through the guide ribs 22, so as to further improve the guiding effect of the guide ribs 22 and improve the penetration of the hot air.

[0061] In one example, the distance between the windward surface 223 and the leeward surface 224 gradually decreases in the direction from bottom to top of the guide rib 22. Fig. 9As shown, the spacing between bc is smaller than the spacing between ad. Since the spacing between the windward surface 223 and the leeward surface 224 gradually decreases in the direction from bottom to top of the guide rib 22, the windward surface 223 and the leeward surface 224 can both guide the upward flow of hot air, which is beneficial to reduce the energy loss of hot air and improve the circulation effect of hot air.

[0062] Optionally, the angle between the leeward surface 224 and the bottom surface of the guide rib 22 is φ2, and the angle between the windward surface 223 and the bottom surface of the guide rib 22 is φ3, wherein φ2≤φ3, and 30°≤φ3≤90°. It can be understood that the angle between the windward surface 223 and the bottom surface of the guide rib 22 is not less than the angle between the leeward surface 224 and the bottom surface of the guide rib 22. For example, φ3 can be 30°, 50°, 60°, 70°, 75°, 80°, 90°. The air fryer of the embodiment of the utility model can maximize the effect of the guide rib 22 on guiding hot air upward, reduce the energy loss of hot air, and have stronger penetration by designing the windward surface 223 and the leeward surface 224 of the guide rib 22 with the above parameters.

[0063] Preferably, 60°≤φ3≤75°. The inventors of the present application have found through experimental research that when φ3 is limited to the above range, the effect of the guide ribs 22 in guiding the hot air upward can be further improved, and the energy loss of the hot air can be reduced, and the penetration power is stronger.

[0064] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "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.

[0065] 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 the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of the present utility model, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0066] In the present invention, 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 a mechanical connection, an electrical connection, or communication with each other; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0067] In the present utility model, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0068] In the present utility model, the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present utility model. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0069] Although the above embodiments have been shown and described, it is to be understood that the above embodiments are illustrative and cannot be construed as limitations on the present invention. Changes, modifications, substitutions and variations of the above embodiments by those of ordinary skill in the art are all within the scope of protection of the present invention.

Claims

1. An air fryer, characterized in that: include: A casing having a cooking cavity therein; A wind power component (1), the wind power component (1) being arranged in the housing and located above the cooking cavity; An inner pot (2) is provided, wherein the inner pot (2) can be placed in the cooking cavity and can be taken out from the cooking cavity, wherein the inner pot (2) comprises a pot bottom (21) and a flow guide rib (22), wherein the flow guide rib (22) is multiple and the multiple flow guide ribs (22) are arranged at intervals around the center of the pot bottom (21), wherein the flow guide rib (22) has an outer end (222) and an inner end (221), wherein the outer end (222) is closer to the edge of the pot bottom (21) than the inner end (221), and the height difference between the top of the flow guide rib (22) and the bottom of the flow guide rib (22) gradually decreases along the direction from the outer end (222) to the inner end (221).

2. The air fryer according to claim 1, characterized in that: In the direction from the edge of the pot bottom (21) to the center of the pot bottom (21), the height of the pot bottom (21) gradually increases.

3. The air fryer according to claim 2, characterized in that: The top height of the outer end (222) is flush with the center height of the pot bottom (21).

4. The air fryer according to claim 2, characterized in that: The height difference between the top of the outer end (222) and the edge of the pot bottom (21) is H1, wherein 3mm≤H1≤10mm; And / or, the height difference between the center of the pot bottom (21) and the edge of the pot bottom (21) is H2, wherein 3mm≤H2≤10mm.

5. The air fryer according to claim 1, characterized in that: In the direction from the outer end (222) to the inner end (221), the distance between two adjacent guide ribs (22) gradually decreases; And / or, the minimum spacing between two adjacent guide ribs (22) is M, wherein 3 mm ≤ M ≤ 10 mm.

6. The air fryer according to any one of claims 1 to 5, characterized in that: The guide ribs (22) are curved and protrude in a clockwise or counterclockwise direction, and the protruding directions of the plurality of guide ribs (22) are consistent. The wind power component (1) comprises a fan (11), and the fan (11) is arranged above the cooking cavity. The rotation direction of the fan (11) is the same as the protruding direction of the guide ribs (22).

7. The air fryer according to claim 6, characterized in that: The tangent line of the ridge line of the outer end (222) has a first tangent point (O2) with the ridge line of the outer end (222), and a first reference line is formed through the center (O1) of the pot bottom and the first tangent point (O2), and the angle between the tangent line of the ridge line of the outer end (222) and the first reference line is φ1, wherein 0<φ1≤80°.

8. The air fryer according to claim 6, characterized in that: The guide rib (22) has a windward surface (223) and a leeward surface (224) arranged opposite to each other along its width direction; the extension paths of the windward surface (223) and the leeward surface (224) are both curves; the windward surface (223) is closer to the center of curvature of the curve than the leeward surface (224); and in a direction from bottom to top of the guide rib (22), the distance between the windward surface (223) and the leeward surface (224) gradually decreases.

9. The air fryer according to claim 8, characterized in that: The included angle between the leeward surface (224) and the bottom surface of the guide rib (22) is φ2, and the included angle between the windward surface (223) and the bottom surface of the guide rib (22) is φ3, wherein φ2≤φ3, and 30°≤φ3≤90°.

10. The air fryer according to claim 9, characterized in that: 60°≤φ3≤75°。

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