Air guide structure and hot air cooking equipment

Abstract

The utility model discloses an air guide structure and hot air cooking equipment. An air guide structure for guiding a flow of air in a food preparation chamber of a device for preparing a food raw material using the flow of air, the air guide structure comprising: a guide rib, both ends of which extend toward a wall of the food preparation chamber; the guide parts are arranged on the two sides of the guide rib and comprise guide faces extending from the wall of the food preparation chamber to the guide rib, and at least part of each guide face inclines from the wall of the food preparation chamber to the guide rib. The hot air cooking equipment comprises the air guide structure. According to the utility model, hot air can dispersedly flow in the food preparation chamber, so that the utilization efficiency of the hot air is improved, food materials are uniformly heated, and the use convenience is improved.

Description

Technical Field

[0001] The utility model relates to the field of kitchen utensils, in particular to an air guide structure and hot air cooking equipment. Background Art

[0002] An air fryer is a device known for cooking food ingredients, such as vegetables (e.g., deep-frying) or meat (e.g., chicken). The air fryer cooks the food ingredients by heat radiation generated by energizing the heating tube, and the air guide guides the heat to the food ingredients to heat and cook the food ingredients. However, due to the unreasonable design of the current air guide, the hot air cannot be effectively and evenly distributed, and the heat is concentrated on one side of the food, resulting in uneven heating of the food ingredients, which can easily cause partial charring of the food ingredients. Utility Model Content

[0003] In view of the deficiencies in the prior art, the purpose of the present invention is to provide an air guide structure and hot air cooking equipment, which can improve the efficiency of hot air utilization, heat the food evenly, and enhance the convenience of use.

[0004] A first aspect of the present disclosure provides an air guide structure for guiding an air flow in a food preparation chamber of an apparatus for preparing food ingredients using the air flow, the air guide structure comprising:

[0005] a guide rib, both ends of which extend toward the wall of the food preparation chamber;

[0006] a guide portion, provided on both sides of the guide rib, comprising a guide surface extending from the guide rib toward the wall of the food preparation chamber, wherein at least a portion of the guide surface is inclined from the wall of the food preparation chamber toward the top surface of the guide rib;

[0007] The aggregation and dispersion structure is arranged on the guide part and configured to make the air flow flowing along the guide surface converge before reaching the guide ribs, and then disperse upward into the food preparation chamber.

[0008] Optionally, the polymer dispersion structure further comprises a polymer piece, wherein the polymer piece protrudes from the guide surface toward the food preparation chamber.

[0009] Optionally, the guide surface includes a drainage surface and a lifting surface, the drainage surface extends horizontally from the guide rib to the wall of the food preparation chamber, the lifting surface extends obliquely from the guide rib to the wall of the food preparation chamber, the drainage surface intersects with the lifting surface, and the intersection line of the drainage surface and the lifting surface deviates from the center of the guide rib and the food preparation chamber.

[0010] Optionally, the polymer element is arranged on the intersection line of the drainage surface and the lifting surface.

[0011] Optionally, the distance from the intersection line to the guide rib is close to the maximum distance from the intersection line to the inner wall of the food preparation chamber.

[0012] Optionally, the guide portions on both sides of the guide rib are rotationally symmetrical with respect to the center of the guide rib, and form a Tai Chi diagram shape at the bottom of the food preparation chamber.

[0013] Optionally, the guide rib is in an S-shape.

[0014] Optionally, the S-shaped guide rib is two offset semicircles when projected on a horizontal plane, and the ratio of the radius of the polymer part to the radius of the semicircle is 1:2.2.

[0015] Optionally, the angle between the lifting surface and the drainage surface is greater than 90°.

[0016] Optionally, the angle between the lifting surface and the drainage surface is 120° to 135°.

[0017] Optionally, the curvature of the raised surface on both sides of the guide rib is consistent.

[0018] Optionally, the radius of the raised surface is greater than 40 mm.

[0019] Optionally, an upper end surface of the polymer member is lower than an upper end surface of the guide rib.

[0020] Optionally, the upper end surface of the polymer member is 19 mm lower than the upper end surface of the guide rib.

[0021] Optionally, the air guide structure further includes an oil leakage hole, and the oil leakage hole is arranged in a low-lying area of ​​the guide surface.

[0022] A second aspect of the present disclosure provides a hot air cooking device, comprising the air guide structure of the first aspect, and further comprising:

[0023] A food preparation chamber, configured to receive food to be cooked, the food preparation chamber being provided with an air flow inlet and an air flow outlet;

[0024] A placing basket, arranged in the food preparation room to load food materials, the placing basket having a supporting portion through which air can pass, the supporting portion being located between the airflow inlet and the airflow outlet;

[0025] A fan, used for driving air to sequentially pass through the airflow inlet, the supporting portion and the airflow outlet and then return to the airflow inlet to form a circulating air flow;

[0026] a heating unit for heating the air flow;

[0027] The air flow inlet is at least partially disposed on a side of the food preparation chamber, and the air guide structure is disposed in the food preparation chamber to guide the air entering from the side of the food preparation chamber to disperse through the supporting portion.

[0028] Optionally, the air flow inlet includes a lateral air inlet arranged on the side of the food preparation chamber, the air guide structure is arranged below the placement basket, and the guide ribs are between the supporting portion and the upper end surface of the lateral air inlet.

[0029] Optionally, the guide surface of the air guide structure extends from the lower end surface of the lateral air inlet toward the guide rib, and the upper end surface of the lateral air inlet is at least 5 mm lower than the upper end surface of the guide rib.

[0030] Optionally, the lateral air inlet surrounds the food preparation chamber.

[0031] Optionally, the air guide structure is integrally formed with the food preparation chamber or is detachably connected to the food preparation chamber.

[0032] Optionally, the aggregate of the air guide structure protrudes toward the supporting portion.

[0033] Optionally, the device includes a body, which includes a base, a second pot body removably arranged on the base, and a first pot body removably arranged in the second pot body, the first pot body defines the food preparation chamber, and an air flow channel is provided between the second pot body and the first pot body, and the air flow channel is connected to the air flow inlet.

[0034] Optionally, the lateral air inlet expands from the end of the guide rib to the other side, and the middle of the lateral air inlet is separated by a reinforcing rib.

[0035] Optionally, the area of ​​the lateral air inlet reaches more than 80% of the area of ​​the air flow channel.

[0036] Optionally, the airflow channel area is 1.4 cm 2 The lateral air inlet area is 1.16 cm 2 .

[0037] Optionally, the air flow outlet is arranged at the top of the food preparation chamber, and the air guide structure is arranged at the bottom of the food preparation chamber.

[0038] Optionally, the device comprises a fuselage and a nose, and the nose is flippably arranged on the fuselage;

[0039] The machine head comprises a machine cover, a motor, the fan and the heating unit, wherein the motor is arranged in the machine cover, the heating unit is arranged at an opening of the machine cover, the fan is arranged between the motor and the heating unit, and the output shaft of the motor is connected to the fan;

[0040] When the machine head cover is closed on the machine body, the heating unit is located above the food preparation chamber, the air inlet of the fan is connected to the air flow outlet, and the air outlet of the fan is connected to the air flow channel.

[0041] Optionally, a suction cup foot pad is provided on the bottom surface of the base.

[0042] Optionally, the maximum flip angle of the nose relative to the fuselage is 70°-90°.

[0043] Optionally, the machine cover is connected to the base via a flip limiting structure, which includes a flip axis and a torsion spring. The flip axis passes through the machine cover and the base, and the torsion spring is coiled around the flip axis. Two ends of the torsion spring respectively abut against the machine cover and the base.

[0044] Optionally, the fan is a centrifugal fan, including a top cover, a bottom cover and blades, the blades connecting the edge of the top cover and the edge of the bottom cover, the air outlet is formed between two adjacent blades, the top cover is provided with an axial hole connected to the motor output shaft, the bottom cover is provided with the air inlet, and the air inlet is an air flow outlet toward the food preparation room.

[0045] Optionally, the head further includes:

[0046] A fan cover is provided between the motor and the fan, and when the head cover is closed on the fuselage, the fan cover and the fuselage form a closed space;

[0047] An air outlet plate having an air outlet gap;

[0048] A heat dissipation fan is connected to the output shaft of the motor and is located between the fan cover and the motor, and is used to drive hot air near the motor to be discharged from the air outlet gap.

[0049] Optionally, the first pot body handle of the first pot body and the second pot body handle of the second pot body are arranged to overlap.

[0050] Optionally, a slot is provided on the second pot body handle, and the first pot body handle is at least partially inserted into the slot.

[0051] Optionally, the air flow inlet further includes a bottom air inlet arranged on the guide surface.

[0052] Optionally, the diameter of the second pot body ranges from 90 mm to 130 mm.

[0053] Optionally, the air guide structure is integrally provided with the food preparation chamber, or the air guide structure and the food preparation chamber are separately provided and used in combination.

[0054] The implementation of the above scheme has the following beneficial effects:

[0055] The air guide structure provided by the utility model comprises a guide part and a guide rib. The guide part guides the hot air to enter the food preparation chamber laterally. Since the guide surface is at least partially inclined from the wall of the food preparation chamber toward the guide rib, the hot air will disperse upward into the food preparation chamber during the process of climbing along the inclined part, so that the hot air is evenly dispersed in the food preparation chamber, preventing the hot air from gathering in one place and causing uneven heating of the object.

[0056] The utility model constructs a circulating air flow around the food preparation room, circulates air inside and outside the food preparation room through a fan, and heats the circulating air through a heating unit, so that the food placed in the food preparation room is cooked by hot air, thereby realizing efficient use of heat. In addition, compared with the solution of introducing hot air from the bottom, the utility model introduces hot air into the food preparation room from the air flow inlet on the side of the food preparation room, which can increase the air flow rate, promote the uniform dispersion of hot air, improve thermal efficiency, and prevent hot air from concentrating in a local area of ​​the food preparation room, thereby avoiding the occurrence of food scorching. The utility model utilizes the flow of hot air to heat the food evenly, thereby improving the convenience of operation. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 It is a structural schematic diagram of a hot air cooking device provided in an embodiment of the utility model.

[0058] Figure 2 It is a schematic diagram of the hot air cooking device provided by an embodiment of the utility model in an open cover state.

[0059] Figure 3 It is a cross-sectional view of a hot air cooking device provided by an embodiment of the utility model.

[0060] Figure 4 It is a cross-sectional view of a hot air cooking device provided by an embodiment of the utility model.

[0061] Figure 5 It is a structural schematic diagram of a fan in a hot air cooking device provided in an embodiment of the utility model.

[0062] Figure 6 It is a cross-sectional view of the body of the hot air cooking device provided by an embodiment of the utility model.

[0063] Figure 7It is an exploded view of the body of the hot air cooking device provided in an embodiment of the utility model.

[0064] Figure 8 It is a structural schematic diagram of a first pot body of a hot air cooking device provided in an embodiment of the utility model.

[0065] Fig. 9 It is a top view of the first pot body of the hot air cooking device provided in an embodiment of the utility model.

[0066] Fig.10 It is a partial structural schematic diagram of the first pot body of the hot air cooking device provided in an embodiment of the utility model.

[0067] Fig.11 It is a cross-sectional view of a first pot body of a hot air cooking device provided in an embodiment of the utility model.

[0068] Fig.12 It is a schematic diagram of the hot air cooking device provided by an embodiment of the utility model in an open cover state.

[0069] Fig.13 It is a schematic diagram of the connection structure between the body and the head of the hot air cooking device provided by an embodiment of the utility model.

[0070] Fig.14 It is a schematic diagram of the flow path of hot air in a hot air cooking device provided by an embodiment of the utility model.

[0071] Fig.15 It is a schematic diagram of the cross-sectional structure of the first pot body provided in an embodiment of the utility model.

[0072] Fig.16 It is a schematic diagram of the flow direction of airflow in the first pot body provided by an embodiment of the utility model.

[0073] Fig.17 It is a top view of the fuselage provided by the embodiment of the utility model.

[0074] In the figure:

[0075] 100 body, 101 base, 102 first pot body, 103 second pot body, 104 air flow channel, 105 food preparation chamber, 106 rib, 107 placement basket, 108 support portion, 109 lateral air inlet, 111 air flow outlet, 112 oil leakage hole, 113 air guide structure, 114 guide rib, 115 guide portion, 116 guide surface, 117 drainage surface, 118 lifting surface, 119 intersection line, 120 polymer part, 121 first pot body handle, 122 second pot body handle, 123 slot, 124 suction cup foot pad, 125 bump, 126 air inlet, 127 air outlet,

[0076] 200 head, 201 cover, 202 motor, 203 heating unit, 204 fan, 205 top cover, 206 bottom cover, 207 blades, 208 fan cover, 209 air outlet plate, 210 cooling fan,

[0077] 300 is a flip limit structure, 301 is a flip axis, and 302 is a torsion spring. DETAILED DESCRIPTION

[0078] In order to make the purpose, technical scheme and advantages of the embodiments of the utility model clearer, the technical scheme in the embodiments of the utility model will be clearly and completely described below in conjunction with the drawings in the embodiments of the utility model. Obviously, the described embodiments are part of the embodiments of the utility model, not all of the embodiments. Generally, the components of the embodiments of the utility model described and shown in the drawings here can be arranged and designed in various different configurations.

[0079] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the present invention to be protected, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0080] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, further definition and explanation thereof is not required in subsequent drawings.

[0081] In the description of the present utility model, it should be noted that the terms "upper", "lower", "left", "right", "vertical", "horizontal", "inside", "outside", etc. indicate the orientation or position relationship based on the orientation or position relationship shown in the accompanying drawings, or the orientation or position relationship in which the utility model product is usually placed when in use. They are only for the convenience of describing the present utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present utility model. In addition, the terms "first", "second", "third", etc. are only used to distinguish the description, and cannot be understood as indicating or implying relative importance. In the description of the present utility model, unless otherwise specified, "multiple" means two or more.

[0082] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0083] In the present utility model, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may include that the first and second features are in direct contact, or may include that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, a first feature being "above", "above" and "above" a second feature includes that the first feature is directly above and obliquely above the second feature, or simply indicates that the first feature is higher in level than the second feature. A first feature being "below", "below" and "below" a second feature includes that the first feature is directly below and obliquely below the second feature, or simply indicates that the first feature is lower in level than the second feature.

[0084] The embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0085] See also Figure 1-Figure 13 The present embodiment provides a hot air cooking device, including a body 100 and a head 200. The head 200 is rotatably connected to the body 100. The head 200 can be flipped relative to the body 100 to expose the internal space of the body 100. The internal space of the body 100 can be used to place food. When the head 200 is covered on the body 100, the head 200 and the body 100 form a closed space, and the food is cooked in the closed space by hot air and heat radiation.

[0086] See also Figure 7 The body 100 includes a base 101, a second pot body 103 and a first pot body 102. The second pot body 103 is removably disposed on the base 101, and the first pot body 102 is removably disposed in the second pot body 103. The first pot body 102 and the second pot body 103 can be separated from the base 101 as a whole. The first pot body 102 is used to hold food, and the second pot body 103 can receive water, grease and other substances overflowed during the cooking process of the food.

[0087] The first pot body 102 defines a food preparation chamber 105. An airflow inlet is provided at the bottom of the first pot body 102, and an airflow outlet 111 is provided at the top of the first pot body 102. Both the airflow inlet and the airflow outlet 111 are communicated with the food preparation chamber 105. A placing basket 107 is provided in the food preparation chamber 105. The placing basket 107 has a supporting portion 108 through which air can pass. The supporting portion 108 is located between the airflow inlet and the airflow outlet 111. When food is placed on the supporting portion 108, hot air can pass through the airflow inlet, the placing basket 107 and the airflow outlet 111 in sequence, thereby heating and cooking the food placed on the supporting portion 108. The air guide structure is integrally provided with the first pot body 102, or the air guide structure is separately provided with the first pot body 102 and used in combination.

[0088] Specifically, the air flow inlet includes a lateral air inlet 109 arranged on the side of the first pot body 102, and an air guide structure 113 is provided under the placing basket 107. The air guide structure 113 is used to disperse the hot air entering from the lateral air inlet 109 through the placing basket 107 to achieve uniform heating of the food on the placing basket 107.

[0089] like Fig.10 As shown, the lateral air inlet 109 is arranged around the first pot body 102, so that hot air can enter the food preparation chamber 105 more smoothly, and plays a role in dispersing and evenly distributing hot air. The air guide structure 113 includes a guide rib 114 and a guide portion 115 located on both sides of the guide rib 114. The guide rib 114 is located between the supporting portion 108 and the upper end surface of the lateral air inlet 109, and the two ends of the guide rib 114 are connected to the inner wall of the first pot body 102. The guide portion 115 includes a guide surface 116 extending from the lower end surface of the lateral air inlet 109 to the guide rib 114. The guide surface 116 is at least partially inclined from the wall of the food preparation chamber 105 to the top surface of the guide rib 114.

[0090] The guide surface 116 includes a drainage surface 117 and a lifting surface 118. The drainage surface 117 extends horizontally from the lower end surface of the lateral air inlet 109 to the guide rib 114. The lifting surface 118 extends obliquely from the guide rib 114 to the lateral air inlet 109. The drainage surface 117 intersects with the lifting surface 118. The angle between the lifting surface 118 and the drainage surface 117 is greater than 90°. For example, the angle between the lifting surface 118 and the drainage surface 117 is 135°. The curvature of the lifting surface 118 on both sides of the guide rib 114 is consistent, and the radius of the lifting surface 118 is greater than 40 mm (e.g., Fig.16), after the hot air enters from the lateral air inlet 109 of the first pot body 102, it turns upward along the lifting surface 118, so that the hot air fully passes through the bottom surface of the cooked food, and the food passes through the hot air on both sides. The intersection line 119 of the drainage surface 117 and the lifting surface 118 deviates from the center of the guide rib 114 and the food preparation chamber 105. In a possible implementation, the distance from the intersection line 119 to the guide rib 114 is close to the maximum distance from the intersection line 119 to the inner wall of the food preparation chamber 105.

[0091] From the top view of the first pot body 102, the guide rib 114 divides the first pot body 102 into two areas, each area is provided with a guide surface 116, and the intersection line 119 of the lifting surface 118 and the drainage surface 117 is basically located in the middle position between the guide rib 114 and the lateral air inlet 109. The intersection line 119 is located at the periphery of the guide rib 114, corresponding to the area outside the center of the food preparation chamber 105. After passing through the lateral air inlet 109, the hot air moves along the drainage surface 117 to the intersection line 119 position, and is blocked by the lifting surface 118. The hot air flow direction is switched from basically horizontal to basically vertical upward. Since the slope of the lifting surface 118 is small, the hot air can be better dispersed, so that the hot air flows upward in a dispersed manner, so that the food preparation chamber 105 is heated more evenly, and the hot air is prevented from gathering near the guide rib 114 and causing the temperature of some areas in the food preparation chamber 105 to be too high.

[0092] Please attend Figure 6 and Figure 8 The side air inlet 109 expands from the end of the guide rib 114 to the other side, and the side air inlet 109 is separated by a reinforcing rib. The area of ​​the side air inlet 109 is more than 80% of the area of ​​the airflow channel 104. For example, the area of ​​the airflow channel 104 is 1.4 cm 2 The area of ​​the lateral air inlet 109 is 1.16 cm 2 .

[0093] In one possible implementation, Figure 3As shown, the bottom surface of the second pot body 103 is provided with a protrusion 125 protruding toward the first pot body 102. When the first pot body 102 is placed in the second pot body 103, the air guide structure 113 on the bottom surface of the first pot body 102 is supported by the protrusion 125, and a gap is left between the bottom of the first pot body 102 and the bottom of the second pot body 103. The air flow inlet also includes a bottom air inlet provided on the guide surface 116, and hot air can enter the food preparation chamber 105 from the bottom air inlet, and then vertically pass through the placement basket 107 upward to heat the food on the placement basket 107. Exemplarily, the bottom air inlet can be provided on the drainage surface 117 of the guide surface 116, and the bottom air inlet on the drainage surface 117 can be arranged in a dispersed manner to promote the hot air passing through to disperse and enter the food preparation chamber 105. The diameter of the second pot body 103 ranges from 90 mm to 130 mm.

[0094] The air guide structure further includes a convergence and dispersion structure, which is disposed on the guide portion 115 and configured to make the air flow flowing along the guide surface 116 converge before reaching the guide rib 114, and then disperse upward into the food preparation chamber 105. Fig.15 and Fig.16 In a possible implementation, the polymer dispersion structure includes a polymer piece 120, and the polymer piece 120 protrudes from the guide surface 116 toward the supporting portion 108. The polymer piece 120 is disposed on the intersection line 119 of the flow guide surface 117 and the lifting surface 118. After the hot air fluid enters from the lateral air inlet 109, the lifting surface 118 guides the airflow to the polymer piece 120 and then to the food preparation chamber 105. The upper end surface of the polymer piece 120 is lower than the upper end surface of the guide rib 114. Exemplarily, the guide rib 114 is 34 mm higher than the bottom surface of the air guide structure 113, the polymer piece 120 is 15 mm higher than the bottom surface of the air guide structure 113, and the distance H1 from the upper end surface of the polymer piece 120 to the upper end surface of the guide rib 114 is 19 mm. By arranging the polymer member 120 on the guide surface 116, the hot air contacts the polymer member 120 before reaching the lifting surface 118, thereby changing the flow direction of part of the hot air and further dispersing the hot air. In a possible implementation, the guide portions 115 on both sides of the guide rib 114 are rotationally symmetrical with respect to the center of the guide rib 114 and form a Tai Chi diagram shape at the bottom of the food preparation chamber 105.

[0095] See also Figure 8-Figure 10, the guide rib 114 is in an S-shape, and the projection of the S-shaped guide rib 114 on the horizontal plane is two offset semicircles. Exemplarily, the ratio of the radius of the polymer 120 to the radius of the semicircle is 1:2.2. The guide rib 114 is designed to be S-shaped, and the lifting surface 118 is arranged along the S-shaped guide rib 114, so that the hot air concentrated near the guide rib 114 can be staggered, further promoting the dispersion of the hot air. The entire air guide structure 113 is in the shape of a Tai Chi diagram. After the hot air enters the guide portion 115, it can rotate and converge around the polymer 120, and then rotate and rise, thereby increasing the air flow speed, and also achieving the effect of evenly heating the food.

[0096] In a possible implementation, the upper end surface of the guide rib 114 is higher than the upper end surface of the lateral air inlet 109 to guide the hot air to flow upward as much as possible. Exemplarily, the upper end surface of the lateral air inlet 109 is 5 mm lower than the upper end surface of the guide rib 114.

[0097] In a possible implementation, the inner wall of the first pot body 102 is provided with a convex rib 106 protruding toward the center, the upper surface of the convex rib 106 is higher than the upper end surface of the lateral air inlet 109, and the placement basket 107 is placed on the convex rib 106. The placement basket 107 is a filter structure.

[0098] In a possible implementation, the air guide structure 113 further includes an oil leakage hole 112, and the oil leakage hole 112 is arranged at a low-lying area of ​​the guide surface 116. Fig. 9 As shown, it can be arranged on the guide surface 116 near the lateral air inlet 109 .

[0099] See also Figure 3 , Figure 4 and Fig.17 The machine head 200 includes a machine cover 201, a motor 202, a fan 204 and a heating unit 203. The motor 202 is arranged in the machine cover 201, the heating unit 203 is arranged at the open part of the machine cover 201, the fan 204 is arranged between the motor 202 and the heating unit 203, and the output shaft of the motor 202 is connected to the fan 204. When the machine head 200 is covered on the machine body 100, the heating unit 203 is located above the food preparation chamber 105, and the heating plate of the heating unit 203 can radiate heat to the food to cook the food. The air inlet 126 of the fan 204 is connected to the air outlet 111, and the air outlet 127 of the fan 204 is connected to the air flow channel 104. The fan 204 is used to drive the air to pass through the air inlet, the supporting part 108, the air outlet 111 and the air flow channel 104 in sequence and then return to the air inlet to form a circulating air flow. The heating unit 203 is used to heat the air flow, so that hot air flows in the food preparation chamber 105, and the hot air is used to cook the food. In this embodiment, the food is cooked by the heat radiated from the heating plate and the hot air passing through the food from below.

[0100] See also Figure 4 , Fig.12 and Fig.13 The cover 201 is connected to the base 101 through a flip limit structure 300. The flip limit structure 300 includes a flip shaft 301 and a torsion spring 302. The flip shaft 301 passes through the cover 201 and the base 101. The torsion spring 302 is coiled on the flip shaft 301. The two ends of the torsion spring 302 abut against the cover 201 and the base 101 respectively. The maximum flip angle of the head 200 relative to the body 100 is 82°.

[0101] Since the electrical components provided in the head 200 increase the mass of the head 200, there is a risk of the body 100 tipping over when the head 200 is flipped over. To avoid this, in this embodiment, a suction cup foot pad 124 is provided on the bottom surface of the base 101. When the body 100 is placed on the operating table, the suction cup foot pad 124 is firmly attached to the operating table to prevent the body 100 from moving when the head 200 is flipped over.

[0102] In one possible implementation, Figure 5 As shown, the fan 204 is a centrifugal fan 204, including a top cover 205, a bottom cover 206 and blades 207, the blades 207 connecting the edge of the top cover 205 and the edge of the bottom cover 206, and an air outlet 127 is formed between two adjacent blades 207, the top cover 205 is provided with a shaft hole connected to the output shaft of the motor 202, and the bottom cover 206 is provided with an air inlet 126, and the air inlet 126 faces the air flow outlet 111 of the food preparation chamber 105. In addition, the top surface of the food preparation chamber 105 is completely open to form the air flow outlet 111, and the air inlet 126 of the fan 204 basically covers the air flow outlet 111 of the food preparation chamber 105, so that when the fan 204 rotates, the hot air in the food preparation chamber 105 can enter the fan 204 in a substantially vertical upward flow direction, ensuring that the hot air is evenly dispersed in the food preparation chamber 105.

[0103] like Figure 3 and Figure 4 As shown, the head 200 further includes a fan cover 208, an air outlet plate 209 and a heat dissipation fan 210. The fan cover 208 is disposed between the motor 202 and the fan 204. When the head 200 is covered on the body 100, the fan cover 208 and the body 100 form a closed space. The air outlet plate 209 has an air outlet gap. The heat dissipation fan 210 is connected to the output shaft of the motor 202 and is located between the fan cover 208 and the motor 202, and is used to drive the hot air near the motor 202 to be discharged from the air outlet gap.

[0104] In a possible implementation, the first pot body handle 121 of the first pot body 102 and the second pot body handle 122 of the second pot body 103 are arranged to overlap. Figure 6The second pot body handle 122 is provided with a slot 123, and the first pot body handle 121 is at least partially inserted into the slot 123. After the first pot body handle 121 is inserted into the slot 123, the first pot body 102 cannot rotate circumferentially relative to the second pot body 103, thereby achieving positioning between the two. At the same time, this connection method can reduce or prevent hot air from escaping to the outside.

[0105] Fig.14 shows the flow path of hot air within a hot air cooking device. Fig.14 When the hot air cooking device is working, the heating unit 203 is powered on to generate heat, thereby increasing the temperature of the air near the heating unit 203. At the same time, the motor 202 drives the fan 204 to rotate, so that a circulating airflow is formed in the device. The hot air near the heating unit 203 enters the air inlet of the fan 204, and then flows into the air flow channel 104 between the first pot body 102 and the second pot body 103 from the air outlet 127 on the side of the fan 204, reaches the lower part of the first pot body 102 through the air flow channel 104, and enters the food preparation chamber 105 in the first pot body from the lateral air inlet 109 at the lower part of the first pot body 102. Under the action of the air guide structure 113, the hot air passes vertically upward through the placement basket 107, and enters the fan air inlet 126 through the heating unit 203 again, thereby circulating to heat the food on the placement basket 107.

[0106] This embodiment constructs a circulating air flow around the food preparation chamber 105, circulates air inside and outside the food preparation chamber 105 through the fan 204, and heats the circulating air through the heating unit 203, so that the food placed in the food preparation chamber 105 is cooked by hot air, thereby achieving efficient use of heat. In addition, compared with the solution of introducing hot air from the bottom, the utility model introduces hot air into the food preparation chamber 105 from the air flow inlet on the side of the food preparation chamber 105, which can increase the air flow rate, promote the dispersion of hot air, and improve thermal efficiency. At the same time, it prevents hot air from concentrating in a local area of ​​the food preparation chamber 105, avoiding the occurrence of food charring. This embodiment uses the flow of hot air to heat the food evenly, and does not require the user to manually turn the food during use, thereby improving the convenience of operation.

[0107] Note that the above are only preferred embodiments of the present invention and the technical principles used. Those skilled in the art will understand that the present invention is not limited to the specific embodiments herein, and that various obvious changes, readjustments and substitutions can be made by those skilled in the art without departing from the scope of protection of the present invention. Therefore, although the present invention is described in more detail through the above embodiments, the present invention is not limited to the above embodiments, and may include more other equivalent embodiments without departing from the concept of the present invention, and the scope of the present invention is determined by the scope of the appended claims.

Claims

1. An air guide structure, characterized in that: For guiding an air flow in a food preparation chamber (105) of an apparatus for preparing food material using the air flow, the air guide structure comprising: a guide rib (114), both ends of the guide rib (114) extending toward the wall of the food preparation chamber (105); a guide portion (115) disposed on both sides of the guide rib (114), comprising a guide surface (116) extending from the guide rib (114) toward the wall of the food preparation chamber (105), wherein at least a portion of the guide surface (116) is inclined from the wall of the food preparation chamber (105) toward the top surface of the guide rib (114); The aggregation and dispersion structure is arranged on the guide portion (115) and is configured to make the air flow flowing along the guide surface (116) aggregate before reaching the guide rib (114) and then disperse upward into the food preparation chamber (105).

2. The air guide structure according to claim 1, characterized in that: The polymeric dispersion structure includes a polymeric member (120) that protrudes from the guide surface (116) toward the food preparation chamber (105).

3. The air guide structure according to claim 2, characterized in that: The guide surface (116) includes a drainage surface (117) and a lifting surface (118), wherein the drainage surface (117) extends horizontally from the guide rib (114) toward the wall of the food preparation chamber (105), and the lifting surface (118) extends obliquely from the guide rib (114) toward the wall of the food preparation chamber (105), the drainage surface (117) intersects with the lifting surface (118), and an intersection line (119) between the drainage surface (117) and the lifting surface (118) deviates from the center of the guide rib (114) and the food preparation chamber (105); The guide portions (115) on both sides of the guide rib (114) are rotationally symmetrical with respect to the center of the guide rib (114), and form a Tai Chi diagram shape at the bottom of the food preparation chamber (105); The guide rib (114) is in an S-shape; the S-shaped guide rib (114) is two offset semicircles when projected on a horizontal plane, and the ratio of the radius of the polymer part (120) to the radius of the semicircle is 1:2.2; The upper end surface of the polymer member (120) is lower than the upper end surface of the guide rib (114); The upper end surface of the polymer member (120) is 19 mm lower than the upper end surface of the guide rib (114).

4. The air guide structure according to claim 3, characterized in that: The polymer member (120) is disposed on an intersection line (119) between the drainage surface (117) and the lifting surface (118); The curvature of the raised surface (118) on both sides of the guide rib (114) is consistent; The radius of the raised surface (118) is greater than 40 mm; The air guide structure further comprises an oil leakage hole (112), wherein the oil leakage hole (112) is arranged at a low-lying area of ​​the guide surface (116); The angle between the lifting surface (118) and the drainage surface (117) is greater than 90°.

5. The air guide structure according to claim 4, characterized in that: The distance from the intersection line (119) to the guide rib (114) is close to the maximum distance from the intersection line (119) to the inner wall of the food preparation chamber (105).

6. The air guide structure according to claim 3, characterized in that: The included angle between the lifting surface (118) and the drainage surface (117) is 120° to 135°.

7. A hot air cooking device, characterized in that: The air guide structure (113) comprises the air guide structure (113) according to any one of claims 1 to 6, further comprising: A food preparation chamber (105) is configured to receive food to be cooked, wherein the food preparation chamber (105) is provided with an air flow inlet and an air flow outlet (111); a placing basket (107) disposed in the food preparation chamber (105) for loading food materials, the placing basket (107) having a supporting portion (108) through which air can pass, the supporting portion (108) being located between the airflow inlet and the airflow outlet (111); A fan (204) is used to drive air to sequentially pass through the airflow inlet, the supporting portion (108) and the airflow outlet (111) and then return to the airflow inlet to form a circulating air flow; A heating unit (203) for heating the air flow; The air flow inlet is at least partially arranged on the side of the food preparation chamber (105), and the air guide structure (113) is arranged in the food preparation chamber (105) to guide the air entering from the side of the food preparation chamber (105) to be dispersed through the supporting portion (108).

8. The device according to claim 7, characterized in that The air flow inlet comprises a lateral air inlet (109) arranged on the side of the food preparation chamber (105), the air guide structure (113) is arranged below the placement basket (107), and the guide rib (114) is located between the supporting portion (108) and the upper end surface of the lateral air inlet (109).

9. The device according to claim 8, characterized in that The air guide structure is integrally formed with the food preparation chamber (105) or is detachably connected thereto; The polymeric member (120) of the air guide structure protrudes toward the supporting portion (108); The air flow outlet (111) is arranged at the top of the food preparation chamber (105), and the air guide structure (113) is arranged at the bottom of the food preparation chamber (105); The guide surface (116) of the air guide structure extends from the lower end surface of the lateral air inlet (109) to the guide rib (114), and the upper end surface of the lateral air inlet (109) is at least 5 mm lower than the upper end surface of the guide rib (114); The lateral air inlet (109) surrounds the food preparation chamber (105); The device comprises a body (100), the body (100) comprising a base (101), a second pot body (103) removably disposed on the base (101), and a first pot body (102) removably disposed in the second pot body (103), the first pot body (102) defining the food preparation chamber (105), an air flow channel (104) between the second pot body (103) and the first pot body (102), the air flow channel (104) being connected to the air flow inlet; The lateral air inlet (109) expands from the end of the guide rib (114) to the other side, and the middle of the lateral air inlet (109) is separated by a reinforcing rib.

10. The device according to claim 9, characterized in that The area of ​​the lateral air inlet (109) is more than 80% of the area of ​​the airflow channel (104); the area of ​​the airflow channel (104) is 1.4 cm 2 The area of ​​the lateral air inlet (109) is 1.16 cm 2 The device comprises a fuselage head (200), and the head (200) is flippably arranged on the fuselage (100); The machine head (200) comprises a machine cover (201), a motor (202), a fan (204) and a heating unit (203); the motor (202) is arranged in the machine cover (201); the heating unit (203) is arranged at an open portion of the machine cover (201); the fan (204) is arranged between the motor (202) and the heating unit (203); and the output shaft of the motor (202) is connected to the fan (204); When the machine head (200) is covered on the machine body (100), the heating unit (203) is located above the food preparation chamber (105), the air inlet (126) of the fan (204) is connected to the air flow outlet (111), and the air outlet (127) of the fan (204) is connected to the air flow channel (104); a suction cup foot pad (124) is provided on the bottom surface of the base (101).

11. The device according to claim 10, characterized in that The maximum flip angle of the machine head (200) relative to the machine body (100) is 70°-90°; the machine cover (201) is connected to the base (101) via a flip limiting structure (300); the flip limiting structure (300) comprises a flip shaft (301) and a torsion spring (302); the flip shaft (301) passes through the machine cover (201) and the base (101); the torsion spring (302) is coiled on the flip shaft (301); and two ends of the torsion spring (302) respectively abut against the machine cover (201) and the base (101); The fan (204) is a centrifugal fan (204), comprising a top cover (205), a bottom cover (206) and blades (207); the blades (207) are connected to the edge of the top cover (205) and the edge of the bottom cover (206); the air outlet (127) is formed between two adjacent blades (207); the top cover (205) is provided with an axial hole connected to the output shaft of the motor (202); the bottom cover (206) is provided with the air inlet (126); the air inlet (126) faces the air flow outlet (111) of the food preparation chamber (105); The head (200) further comprises: A fan cover (208) is disposed between the motor (202) and the fan (204); when the machine head (200) is covered on the machine body (100), the fan cover (208) and the machine body (100) form a closed space; An air outlet plate (209) having an air outlet gap; A heat dissipation fan (210) is connected to the output shaft of the motor (202) and is located between the fan cover (208) and the motor (202), and is used to drive hot air near the motor (202) to be discharged from the air outlet gap.

12. The device according to claim 9, characterized in that The first pot body handle (121) of the first pot body (102) and the second pot body handle (122) of the second pot body (103) are arranged to overlap; the diameter of the second pot body (103) is in the range of 90 mm to 130 mm; The second pot body handle (122) is provided with a slot (123), and the first pot body handle (121) is at least partially inserted into the slot (123).

13. The device according to claim 9, characterized in that The airflow inlet further comprises a bottom air inlet provided on the guide surface (116).

14. The device according to claim 7, characterized in that The air guide structure is integrally arranged with the food preparation chamber (105), or the air guide structure and the food preparation chamber (105) are separately arranged and used in combination.

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