Air fryer

Abstract

The air fryer comprises a machine body with an assembly cavity and a fryer assembly, the side portion of the assembly cavity is provided with an opening allowing the fryer assembly to enter and exit from the assembly cavity, the fryer assembly comprises a handle panel, a handle and a fryer body, and the handle and the fryer body are arranged on the two sides of the handle panel respectively. The lower end of the handle panel protrudes downwards relative to the bottom of the fryer body, the bottom of the fryer body obliquely extends downwards in the direction away from the handle, the end, away from the handle, of the bottom of the fryer body protrudes downwards to form an oil receiving groove, and the fryer assembly is supported through the oil receiving groove and the handle panel when placed on a table top. The oil receiving groove is formed in the end away from the handle and protrudes downwards, the pan body can be supported through the handle panel and the oil receiving groove when placed on the table top, the whole pan body can be in an approximately horizontal state, and the probability that food slides into the oil receiving groove due to the fact that the front end of the pan body sinks can be avoided; food is contaminated with much grease, so that the taste is influenced.

Description

Technical Field

[0001] The utility model relates to the field of kitchen appliances, in particular to an air fryer. Background Art

[0002] Currently, there is an air fryer whose fryer assembly includes a pot body and a baking tray arranged in the pot body. The baking tray is supported on the bottom of the pot body or suspended above the bottom of the pot body. The baking tray is provided with multiple oil leakage holes. During the food heating process, excess water and oil can fall to the bottom of the pot body through the oil leakage holes, which can ensure the taste of the food. However, after the machine is used, the baking tray is not easy to clean at the position of the oil leakage holes, and oil stains are easily left on the inner wall of the holes, which adds cleaning troubles to users.

[0003] There is also an air fryer, such as the product disclosed in patent CN221105587U. There is no baking tray in the pot body, and the bottom wall of the pot body is provided with food support ribs. The bottom wall of the pot body is recessed from the edge to the middle to form an oil storage tank in the center of the bottom wall of the pot body. A cover plate is provided above the oil storage tank. The cover plate and the oil storage tank are enclosed to form an oil collecting cavity. The oil dripping from the heated food can flow into the oil collecting cavity through the oil inlet. Although this solution realizes oil collection and the oil storage tank can be easily cleaned by removing the cover, thus solving the problem of difficult cleaning, the bottom wall of the pot body is inclined from the edge to the center. When the food is placed on the bottom wall of the pot body, if there is no cover to seal the oil storage tank, some of the food will easily slide to the position of the oil storage tank. As the oil in the oil storage tank increases, this part of the food will be soaked in the oil, which will eventually affect the taste of the food. In other words, this solution needs to use the cover to prevent the food from sliding into the oil storage tank. The structure is relatively complex, resulting in high cost, and it involves the problem of disassembly and assembly of the cover, which is complicated to operate. In addition, the oil storage tank is set in the middle. Generally, the middle part of the pot body receives more heat. The oil in the oil storage tank is easily affected by high temperature to produce oil smoke. The oil smoke overflows into the pot body through the oil inlet, which will also affect the taste of the food and is not conducive to improving the quality of the food.

[0004] Furthermore, prior art CN202222596997.4 discloses an air fryer with an inclined bottom wall and an oil collection trough. However, the oil collection trough in this patent is located on the side near the handle panel. When the fryer is placed on a table, the grease in the oil collection trough easily overflows due to the downward convexity of the handle panel and the tilted front end support. Moreover, when the fryer is installed, small and heavy ingredients such as popcorn chicken and peanuts can easily roll into the oil collection trough, affecting the taste of the ingredients and the user experience. Utility Model Content

[0005] The utility model provides an air fryer, which aims to solve the problem of existing air fryers with an oil receiving tank. Since the handle panel is convex relative to the pot body, when the pot body is taken out of the pot body and placed on the table, the pot body is likely to tilt forward, causing the oil in the oil receiving tank to overflow and the smaller food in the pot body to slide into the oil receiving tank, affecting the quality and taste of the food.

[0006] The utility model discloses an air fryer, comprising a body with an assembly cavity and a fryer assembly, wherein a side portion of the assembly cavity is provided with an opening for the fryer assembly to enter and exit the assembly cavity, the fryer assembly comprising a handle panel, handles and a pot body respectively provided on both sides of the handle panel, the lower end of the handle panel being downwardly convex relative to the bottom of the pot body, the bottom of the pot body being inclined downwardly and extending away from the handle, the bottom of the pot body being downwardly convex at an end away from the handle to form an oil receiving groove, and the fryer assembly being supported by the oil receiving groove and the handle panel when placed on a table.

[0007] The air fryer of the present invention also has the following additional technical features:

[0008] A guide rail is provided in the assembly cavity, and a flange is provided on the side wall of the pot body. When the pot body is placed in the assembly cavity, the pot body is supported on the guide rail by the flange so that the oil receiving trough is suspended.

[0009] The pot body is square, and both ends of the oil receiving groove extend to the corners of the pot body.

[0010] The height difference between the bottom surface of the oil receiving groove and the bottom surface of the handle panel is no more than 5 mm.

[0011] The bottom surface of the oil receiving groove is arranged horizontally, and the bottom surface of the oil receiving groove is arranged flush with the bottom surface of the handle panel.

[0012] A plurality of food supporting ribs arranged at intervals are protruded from the bottom wall of the pot body, and oil guide grooves are formed between adjacent food supporting ribs. The oil guide grooves extend downwardly in a direction away from the handle.

[0013] The oil receiving groove is in the shape of an elongated strip, and the extended length of the oil receiving groove covers the outlet ends of all the oil guide grooves.

[0014] Two groups of food supporting ribs are provided on the bottom wall of the pot body and are symmetrically arranged relative to the central axis of the fryer assembly. The two groups of food supporting ribs are inclined towards each other, and each group of food supporting ribs includes a plurality of food supporting ribs parallel to each other. An oil guide groove is formed between two adjacent food supporting ribs, and an oil guide channel connecting the plurality of oil guide grooves is formed between the two groups of food supporting ribs.

[0015] An oil guiding surface extending along the length direction of the pot body is provided on one end of the food supporting rib facing the oil receiving groove.

[0016] The bottom of the assembly cavity is provided with a lower heating element capable of heating the bottom of the pot body.

[0017] Due to the adoption of the above technical solution, the utility model has the following beneficial effects:

[0018] 1. To address the problem of the existing pot body tilting forward when being removed and placed, causing grease to overflow from the oil collecting trough or food to easily slide into the trough, the present invention provides a convex trough located at the end away from the handle. When the pot body is placed on a countertop, the handle panel and the trough support the pot body, which helps the pot body remain nearly horizontal. This prevents the front end of the pot body from sinking, which increases the probability of food, especially smaller foods such as popcorn chicken and peanuts, sliding into the trough, causing the food to be contaminated with excess grease and affecting the taste. The bottom of the pot body extends downward in a direction away from the handle, which helps to divert grease generated during food processing, allowing the grease to flow smoothly into the trough, thereby improving the food processing effect.

[0019] 2. When the pot body is installed in the assembly cavity, in order to prevent the front end of the pot body from tilting and sinking, which may cause food to easily slide into the oil collecting trough, the flange on the pot body can be supported on the guide rail to form a suspended state of the oil collecting trough, so that the front end of the pot body is at an appropriate height. When the food is placed in the pot body, it has a certain stability and will not slide forward into the oil collecting trough.

[0020] 3. When placed on a countertop, the pot is supported by the oil drain troughs and handle panels at the front and rear ends. A height difference between the two support points helps maintain the stability of food in the pot and prevent it from falling into the oil drain trough. This also helps reduce machining precision requirements, thereby reducing the difficulty of pot processing. In a preferred embodiment, the height difference between the bottom surface of the oil drain trough and the bottom surface of the handle panel is no greater than 5mm.

[0021] Furthermore, when the bottom surface of the oil collecting trough is set horizontally and the bottom surface of the oil collecting trough is set flush with the bottom surface of the handle panel, it is more conducive to stably maintaining the food in the pot and can further reduce the probability of food sliding into the oil collecting trough.

[0022] 4. In addition to improving the placement of the pot body, the present application has a plurality of spaced-apart food support ribs protruding from the bottom wall of the pot body. When food is placed on the food support ribs, the friction can be increased to further prevent the food from sliding forward into the oil receiving trough; oil guide grooves are formed between adjacent food support ribs, and the oil guide grooves extend downward in a direction away from the handle. By providing the inclined oil guide grooves, the oil produced by the food can easily flow into the oil receiving trough through the oil guide grooves, thereby improving the oil guide efficiency.

[0023] 5. In order to ensure that the grease flowing along the oil guide groove can flow into the oil receiving groove, the outlet ends of all oil guide grooves can be located within the range covered by the oil receiving groove. In this way, when the grease flows to the outlet end, it can be aligned and flow into the oil receiving groove, which can prevent some grease from remaining on the bottom wall of the pot and being absorbed by the food again, causing the food to be too greasy.

[0024] 6. When the oil collecting tank is set in a long strip shape, both ends of the oil collecting tank can extend to the corners of the square pot body, which can extend the length of the oil collecting tank as much as possible and ensure that the oil collecting tank is set away from the handle.

[0025] 7. Typically, when the oil guide groove extends laterally from one end near the handle to the other end, the longer the oil guide groove path is, the less effective it is for oil transfer. Furthermore, the longer the oil flow path, the more likely oil residue will form where it passes, hindering the efficient transfer of oil. To shorten the oil flow path and ensure sufficient oil flow into the oil receiving groove, in one embodiment, the bottom wall of the fryer body is provided with two sets of food support ribs symmetrically arranged relative to the central axis of the fryer assembly. The two sets of food support ribs are arranged at an angle toward each other. Each set of food support ribs includes a plurality of parallel food support ribs. An oil guide groove is formed between adjacent two food support ribs, and an oil guide channel is formed between the two sets of food support ribs, connecting the multiple oil guide grooves. This arrangement shortens the oil guide groove path and forms an oil guide channel between the two sets of food support ribs. This allows oil in the multiple oil guide grooves to flow centrally into the oil guide channel and then converge into the oil receiving groove, ensuring sufficient oil flow into the oil receiving groove while reducing the amount of oil remaining in the oil guide groove, thereby preventing residual oil from being reabsorbed by food.

[0026] Furthermore, an oil guide surface extending along the length of the pot body is provided at one end of the food support ribs facing the oil receiving trough. When the food support ribs are arranged at an angle, the transversely extending oil guide surface can guide the oil at the outlet of the oil guide trough along the oil guide surface to flow toward the oil receiving trough, ensuring that the oil flows fully into the oil receiving trough.

[0027] 8. To improve food heating uniformity and achieve a cooking effect without flipping, a preferred embodiment includes a lower heating element at the bottom of the assembly cavity that heats the bottom of the pot. This lower heating element enhances heating of the lower surface of the food, while the upper surface of the food is heated by the hot air assembly above. This ensures uniform heating of the upper and lower surfaces of the food, improving the overall color and taste of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] 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 of the present invention. In the drawings:

[0029] Figure 1This is a structural diagram of an air fryer according to one embodiment of the present application.

[0030] Figure 2 This is a schematic structural diagram of a fryer assembly according to one embodiment of the present application.

[0031] Figure 3 for Figure 2 Schematic top view of a fryer assembly.

[0032] Reference numerals:

[0033] 10. Machine body; 11. Fryer assembly; 12. Handle panel; 13. Fryer body; 14. Handle; 15. Oil collecting tank; 16. Reflector; 17. Hot air assembly; 18. Motor; 19. Cooling fan; 20. Food support ribs; 21. Oil guide groove; 211. Outlet end; 22. Oil guide channel; 23. Oil guide surface; 24. Lower heating element. DETAILED DESCRIPTION

[0034] 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.

[0035] In order to more clearly understand the above-mentioned objects, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other in the absence of conflict.

[0036] 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 scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0037] 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", etc., indicating the orientation or position relationship, are based on the orientation or position relationship 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 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 invention.

[0038] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of such features. Throughout the description of this application, "plurality" means two or more, unless otherwise specifically defined.

[0039] In this utility model, unless otherwise expressly specified or limited, terms such as "installed," "connected," "connect," and "fixed" should be understood broadly. For example, they can refer to fixed connections, removable connections, or integration; they can refer to direct connections or indirect connections through an intermediate medium; they can refer to internal communication between two components or an interaction between two components. However, the phrase "direct connection" indicates that the two connected entities are not connected through a transition structure, but are connected solely through a connecting structure to form a single entity. Those skilled in the art will understand the specific meanings of these terms in this utility model based on the specific circumstances.

[0040] In the present invention, 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 present invention. 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.

[0041] like Figures 1 to 3 As shown, the present application provides an air fryer, comprising a body 10 having an assembly cavity and a fryer assembly 11, the side of the assembly cavity being provided with an opening for the fryer assembly 11 to enter and exit the assembly cavity, the fryer assembly 11 comprising a handle panel 12 and handles 14 and a pot body 13 respectively provided on both sides of the handle panel 12, the lower end of the handle panel 12 being convex relative to the bottom of the pot body 13, the bottom of the pot body 13 being inclined downwardly and extending in a direction away from the handle 14, the bottom of the pot body 13 being convex downwardly at an end away from the handle 14 to form an oil receiving groove 15, and the fryer assembly 11 being supported by the oil receiving groove 15 and the handle panel 12 when placed on a countertop.

[0042] To address the problem of the existing pot body tilting forward when being removed and placed, causing grease to overflow from the oil receiving trough or food to easily slide into the trough, the present application provides an oil receiving trough 15 at the end away from the handle 14. The oil receiving trough 15 is convex, and when the pot body 13 is placed on the countertop, it can be supported by the handle panel 12 and the oil receiving trough 15. This helps the pot body 13 as a whole to be in a nearly horizontal state, and can prevent the front end of the pot body 13 from sinking, which increases the probability of food, especially small foods such as popcorn chicken and peanuts, sliding into the oil receiving trough 15, causing the food to be contaminated with more grease and affecting the taste. The bottom of the pot body 13 extends downward in a direction away from the handle 14, which helps to divert the grease generated during food processing, allowing the grease to flow smoothly into the oil receiving trough 15, thereby improving the food processing effect.

[0043] like Figure 2 As shown, the end of the oil receiving groove 15 of the pot body 13 is the front end of the pot body 13. The oil receiving groove 15 is the lowest point of the pot body 13. The bottom end of the oil receiving groove 15 is not lower than the bottom end of the handle panel 12. When the pot body 13 is supported by the oil receiving groove 15 and the handle panel 12, the front end of the pot body 13 will not sink significantly, so that the food in the pot body 13 can be kept stable, the food will not slide into the oil receiving groove 15, and the grease in the oil receiving groove 15 is not easy to overflow. Figure 1 As shown, a reflector 16 is installed within the assembly chamber. A hot air assembly 17 is housed within reflector 16, generating hot air for processing food within pot body 13. A motor 18 and a cooling fan 19 are located above reflector 16. The air fryer is a drawer-style air fryer, allowing users to push and pull pot body 13 using handle 14, making it convenient to use. The oil collection trough 15 on pot body 13 eliminates the need for an oil drain hole at the bottom of pot body 13, facilitating cleaning and preventing residual oil on the bottom wall of pot body 13 from affecting food processing hygiene.

[0044] As a preferred embodiment, a guide rail is provided in the assembly cavity, and a flange is provided on the side wall of the pot body 13. When the pot body 13 is placed in the assembly cavity, the pot body 13 is supported on the guide rail by the flange so that the oil receiving groove 15 is suspended.

[0045] When the pot body 13 is installed in the assembly cavity, in order to prevent the front end of the pot body 13 from tilting and sinking, causing the food to easily slide into the oil receiving groove 15, the flange on the pot body 13 can be supported on the guide rail to form a suspended state of the oil receiving groove 15, so that the front end of the pot body 13 is at a suitable height. When the food is placed in the pot body 13, it has a certain stability and will not slide forward into the oil receiving groove 15.

[0046] Specifically, when pot body 13 is installed in the assembly cavity, one approach is to completely hang the bottom of pot body 13 in the air. Another approach is to support the handle panel 12 of pot body 13 at the bottom of the assembly cavity while leaving the oil collecting groove 15 in the air. Either approach prevents the front end of pot body 13 from sinking, thereby ensuring the stability of food support. The flange can be located at the top of pot body 13 or lower than the top, and this application does not limit this. The location of the guide rail matches the height of the flange.

[0047] When placed on a countertop, the pot body 13 is supported by the oil collection grooves 15 and the handle panel 12 at its front and rear ends. A height difference between the two support points helps lower precision requirements for machining, while ensuring that food in the pot body 13 remains stable and prevents it from slipping into the oil collection grooves 15. This reduces the difficulty of machining the pot body 13. As a preferred embodiment, the height difference between the bottom surface of the oil collection groove 15 and the bottom surface of the handle panel 12 is no greater than 5 mm. That is, when the bottom surface of the oil collection groove 15 is higher than the bottom surface of the handle panel 12, the height difference between the two is controlled within 5 mm. Of course, the bottom surface of the oil collection groove 15 can also be set flush with the bottom surface of the handle panel 12.

[0048] In a preferred embodiment, when the bottom surface of the oil collecting groove 15 is set horizontally and the bottom surface of the oil collecting groove 15 is set flush with the bottom surface of the handle panel 12, it is more conducive to stably maintaining the food in the pot body 13 and can further reduce the probability of food sliding into the oil collecting groove 15.

[0049] As a preferred embodiment, a plurality of spaced-apart food supporting ribs 20 are protruded from the bottom wall of the pot body 13 , and oil guide grooves 21 are formed between adjacent food supporting ribs 20 , which extend downwardly and obliquely in a direction away from the handle 14 .

[0050] like Figure 3 As shown, in addition to improving the placement method of the pot body 13, the present application has a plurality of spaced-apart food support ribs 20 protruding from the bottom wall of the pot body 13. When food is placed on the food support ribs 20, the friction force can be increased, which can further prevent the food from sliding forward into the oil receiving groove 15; an oil guide groove 21 is formed between adjacent food support ribs 20, and the oil guide groove 21 extends downward in a direction away from the handle 14. By providing the inclined extending oil guide groove 21, the oil generated by the food can easily flow into the oil receiving groove 15 through the oil guide groove 21, thereby improving the oil guide efficiency.

[0051] In one embodiment, the oil receiving groove 15 is in an elongated strip shape, and the extended length of the oil receiving groove 15 covers all the outlet ends 211 of the oil guiding grooves 21 .

[0052] like Figure 3As shown, in order to ensure that the grease flowing along the oil guide groove 21 can flow into the oil receiving groove 15, the outlet ends 211 of all the oil guide grooves 21 can be located within the range covered by the oil receiving groove 15. In this way, when the grease flows to the outlet ends 211, it can be aligned and flow into the oil receiving groove 15, which can prevent some grease from remaining on the bottom wall of the pot body 13 and being absorbed by the food again, causing the food to be too greasy.

[0053] Generally, when the oil guide groove 21 extends laterally from one end close to the handle 14 to the other end, the longer the path of the oil guide groove 21 is, the less conducive it is to improving the oil guide efficiency. In addition, the longer the path through which the grease flows, the more likely it is that the grease will remain where it flows, which is not conducive to sufficient transfer of the grease. In order to shorten the grease flow path and allow the grease to fully flow into the oil receiving groove 15, in one embodiment, two groups of food support ribs 20 are provided on the bottom wall of the pot body 13, which are symmetrically arranged relative to the central axis of the fryer assembly. The two groups of food support ribs 20 are arranged to be inclined toward each other, and each group of food support ribs 20 includes a plurality of food support ribs 20 parallel to each other. An oil guide groove 21 is formed between two adjacent food support ribs 20, and an oil guide channel 22 connecting the plurality of oil guide grooves 21 is formed between the two groups of food support ribs 20.

[0054] The paths of the oil guide grooves 21 under this arrangement are relatively shortened, and an oil guide channel 22 is formed between the two sets of food support ribs 20. This allows the oil in the multiple oil guide grooves 21 to flow centrally into the oil guide channel 22 and then converge into the oil receiving groove 15. This allows the oil to flow fully into the oil receiving groove 15 while reducing the amount of oil remaining in the oil guide grooves 21, thereby preventing the residual oil from being reabsorbed by the food. When food is placed, the food can cover the oil guide channel 22 or avoid the oil guide channel 22. When there is a lot of oil in the oil guide channel 22, by allowing the food to avoid the oil guide channel 22, some of the oil can be prevented from being reabsorbed by the food.

[0055] Specifically, such as Figure 3 As shown, each set of food supporting ribs 20 extends from the edge of the pot body 13 toward the center line of the pot body 13 (i.e. Figure 3 The oil guide ribs 21 are arranged obliquely (the line connecting the center of the middle handle 14 and the center of the oil receiving groove 15), with the ends of each set of food support ribs 20 near the centerline on the same horizontal line, forming a uniform oil guide channel 22 between the two sets of food support ribs 20. In one example, the outlet ends 211 of all oil guide grooves 21 are connected to the oil guide channel 22, allowing the oil to flow from the oil guide grooves 21 into the oil guide channel 22 and then into the oil receiving groove 15. In another example, the outlet ends 211 of some oil guide grooves 21, such as those near the oil receiving groove 15, can be directly connected to the oil receiving groove 15, allowing the oil in these oil guide grooves 21 to flow directly into the oil receiving groove 15.

[0056] Furthermore, an oil guide surface 23 extending along the length of the pot body is provided on the end of the food support rib 20 facing the oil receiving groove 15. When the food support rib 20 is arranged at an angle, the provision of the oil guide surface 23 extending along the length of the pot body, i.e., toward the oil receiving groove 15, can guide the oil at the outlet end 211 of the oil guide groove 21 along the oil guide surface 23 toward the oil receiving groove 15, ensuring that the oil flows fully into the oil receiving groove 15.

[0057] The distribution of the food support ribs 20 and the oil guide grooves 21 of the present application is not limited to Figure 3 In other embodiments, for example, the food supporting rib 20 extends transversely from one end close to the handle 14 to one end of the oil receiving groove 15, so that the food supporting rib 20 and the oil guide groove 21 are parallel to the center line of the pot body 13 (i.e. Figure 3 The arrangement is relatively simple and can reduce the difficulty of processing.

[0058] As a preferred embodiment, the pot body 13 is square, and both ends of the oil receiving groove 15 extend to the corners of the pot body 13 , which can extend the length of the oil receiving groove 15 as much as possible and ensure that the oil receiving groove 15 is set away from the handle 14 .

[0059] In order to improve the uniformity of food heating and achieve a processing effect without turning over, as a preferred embodiment, a lower heating element 24 capable of heating the bottom of the pot body 13 is provided at the bottom of the assembly cavity.

[0060] like Figure 1 As shown, the lower heating element 24 can enhance the heating force on the lower surface of the food, and the upper surface of the food is heated by the hot air component 17 above, so that the upper and lower surfaces of the food can be heated evenly, which is beneficial to improving the overall color and taste of the food.

[0061] The technical solutions protected by this utility model are not limited to the above-described embodiments. It should be noted that the combination of the technical solutions of any one embodiment with the technical solutions of one or more other embodiments falls within the scope of protection of this utility model. Although the utility model has been described in detail above using general descriptions and specific embodiments, it is obvious to those skilled in the art that modifications or improvements can be made based on this utility model. Therefore, such modifications or improvements made without departing from the spirit of this utility model are within the scope of protection claimed by this utility model.

Claims

1. An air fryer, comprising a body having an assembly cavity and a fryer assembly, wherein a side of the assembly cavity is provided with an opening for the fryer assembly to enter and exit the assembly cavity, the fryer assembly comprising a handle panel and handles and a fryer body respectively provided on both sides of the handle panel, wherein the lower end of the handle panel is convex relative to the bottom of the fryer body, and wherein: The bottom of the pot body extends downwardly in an inclined direction away from the handle, and the bottom of the pot body protrudes downward at one end away from the handle to form an oil receiving groove. When the fryer assembly is placed on a table, it is supported by the oil receiving groove and the handle panel.

2. An air fryer according to claim 1, characterized in that: A guide rail is provided in the assembly cavity, and a flange is provided on the side wall of the pot body. When the pot body is placed in the assembly cavity, the pot body is supported on the guide rail by the flange so that the oil receiving trough is suspended.

3. The air fryer according to claim 1, characterized in that: The pot body is square, and both ends of the oil receiving groove extend to the corners of the pot body.

4. The air fryer according to claim 1, characterized in that: The height difference between the bottom surface of the oil receiving groove and the bottom surface of the handle panel is no more than 5 mm.

5. An air fryer according to claim 4, characterized in that: The bottom surface of the oil receiving groove is arranged horizontally, and the bottom surface of the oil receiving groove is arranged flush with the bottom surface of the handle panel.

6. The air fryer according to claim 1, characterized in that: A plurality of food supporting ribs arranged at intervals are protruded from the bottom wall of the pot body, and oil guide grooves are formed between adjacent food supporting ribs. The oil guide grooves extend downwardly in a direction away from the handle.

7. An air fryer according to claim 6, characterized in that: The oil receiving groove is in the shape of an elongated strip, and the extended length of the oil receiving groove covers the outlet ends of all the oil guide grooves.

8. The air fryer according to claim 6, characterized in that: Two groups of food supporting ribs are provided on the bottom wall of the pot body and are symmetrically arranged relative to the central axis of the fryer assembly. The two groups of food supporting ribs are inclined towards each other, and each group of food supporting ribs includes a plurality of food supporting ribs parallel to each other. An oil guide groove is formed between two adjacent food supporting ribs, and an oil guide channel connecting the plurality of oil guide grooves is formed between the two groups of food supporting ribs.

9. The air fryer according to claim 8, characterized in that: An oil guiding surface extending along the length direction of the pot body is provided on one end of the food supporting rib facing the oil receiving groove.

10. The air fryer according to claim 1, characterized in that: The bottom of the assembly cavity is provided with a lower heating element capable of heating the bottom of the pot body.

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