Air fryer

Abstract

The air fryer comprises a machine body, an assembling cavity is formed in the machine body, a hot air assembly is arranged in the assembling cavity, a net cover is arranged below the hot air assembly, a pot body is arranged below the net cover and can be pulled out, a baking tray is arranged in the pot body, the machine body is provided with a water storage box for supplying water to the net cover, and the baking tray is provided with a second water collecting groove. The second water collecting tank receives water flowing out of the mesh enclosure and is arranged close to the edge of the baking tray. The steam is formed on the baking tray at the same height position with the food materials, so that the contact between the steam and the food materials in the area is accelerated, and the upper-middle bidirectional convection steam is formed at the two positions of the mesh enclosure and the baking tray, so that the contact uniformity of the steam and the food materials can be improved, and the taste of the food can be improved.

Description

Technical Field

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

[0002] Traditional air fryers, when heating food, lose moisture as the heating time and temperature increase. This can easily cause the food to dry out or even partially burn, reducing the quality and taste of the food. To address this problem, some existing air fryers have added a steam generator that delivers steam into the cooking chamber during the heating process, thereby improving the moisture content of the food, as well as its color and texture.

[0003] In air fryers with steam heating function, steam is usually blown downward from above the ingredients or upward from below the ingredients. The steam position is single, resulting in low steam concentration acting on the ingredients and uneven contact between the ingredients and steam, which affects the final color and taste of the food.

[0004] To address the aforementioned issues, existing patent CN220735192U discloses an air fryer that creates bidirectional steam convection between the ventilated mesh and the bottom of the cooking chamber, thereby improving steam concentration and ensuring more even contact between the food and the steam. In this solution, water from the mesh flows directly to the bottom of the pot without coming into contact with the grill where the food is placed. This results in the steam being formed at both the mesh and the bottom of the pot being a considerable distance from the food. This delay in reaching the food affects the timing of hydration, hindering timely hydration and enhancing the taste of the food. Furthermore, the longer the steam path, the lower the steam temperature when it reaches the food, affecting its heating effect and resulting in low heating efficiency. Utility Model Content

[0005] The utility model provides an air fryer, which aims to solve the problem that the steam generated above and / or below the food is far away from the food, which is not conducive to the timely contact between the steam and the food. In addition, when the steam movement path is long, the steam temperature drops when it reaches the location of the food, which not only affects the timing of replenishing water to the food, but also affects the heating effect of the steam, resulting in a poor taste of the food.

[0006] The utility model discloses an air fryer, comprising a body, an assembly cavity being provided in the body, a hot air component, a mesh cover provided below the hot air component, and a retractable pot body provided below the mesh cover being provided in the assembly cavity, a baking tray being provided in the pot body, a water storage box being provided on the body for supplying water to the mesh cover, a second water collecting trough being provided on the baking tray for receiving water flowing out of the mesh cover, and the second water collecting trough being provided near the edge of the baking tray.

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

[0008] The baking tray is provided with an opening for leaking water downwards, and the water dripping from the mesh cover flows to the bottom of the pot body through the opening.

[0009] The mesh cover is provided with a first water collecting groove, and the water in the water storage box drips into the first water collecting groove. After the water submerges the first water collecting groove, it drips from the mesh cover; the baking tray is provided with a second water guide groove, and the opening is arranged in the second water guide groove. After the water submerges the second water collecting groove, it flows into the second water guide groove.

[0010] The edge of the baking tray is recessed downward to form a groove, and the second water collecting trough and the second water guiding trough are both located in the groove.

[0011] A partition plate lower than the side wall of the groove is provided in the groove, and the partition plate constitutes the side wall of the second water collecting trough and the side wall of the second water guide trough.

[0012] A partition plate lower than the side wall of the groove is provided in the groove, the partition plate constitutes the side wall of the second water collecting trough, and the top end of the partition plate is bent to form the bottom wall of the second water guide trough.

[0013] The mesh cover is further provided with a first water guide groove on the radial outside of the first water collecting groove. Water flows into the first water guide groove after flooding the first water collecting groove. The mesh cover is provided with a water leakage hole on the radial outside of the first water guide groove. The water leakage hole is arranged opposite to the second water collecting groove.

[0014] The edge of the mesh cover is bent downward to form a flange, the water leakage hole is arranged on the flange, and the flange is lower than the first water guide groove.

[0015] The first water collecting trough is annular and is arranged opposite to the first heating element of the hot air assembly.

[0016] The second water collecting trough is strip-shaped and extends along the edge of the baking tray. A plurality of second water collecting troughs are arranged at intervals along the circumference of the baking tray.

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

[0018] 1. In the prior art, the steam formed at the mesh cover and the steam formed at the bottom of the pot are at different heights from the food. It takes a long time for the steam to move to the location of the food, resulting in low steam efficiency. On the premise that a baking tray is provided in the pot, the applicant has come up with the idea of using the steam formed on the baking tray at the same height as the food to accelerate the contact between the steam and the food in this area to ensure the humidity of the food. By increasing the source of steam, the steam generated at the mesh cover and the steam generated at the baking tray form two-way convection steam in the upper and middle parts, which can be blown towards the food from more angles and thus surround the food in multiple directions, thereby improving the uniformity of steam heating, preventing the food from drying out or burning in some areas, and improving the overall steam heating effect. The second water collection tank is arranged near the edge of the baking tray, which is conducive to the generated steam quickly contacting the food inside the second water collection tank, and can also prevent water flowing down from the mesh cover from dripping directly onto the food, causing the food to be soaked and affecting the taste, so that the space at the edge of the baking tray can be fully utilized, and the steam heating effect on the food can be improved without increasing the cost.

[0019] It should be noted that the second water collecting tank can receive all the water flowing down the mesh cover, or the second water collecting tank can also receive part of the water flowing down the mesh cover, and the remaining water can drip to the bottom of the pot body. When there is water at the bottom of the pot body, steam convection can be formed from top to bottom, which can further expand the distribution range of the steam and optimize the steam heating effect.

[0020] 2. In order to further improve the distribution of steam and enhance the uniformity of the contact between steam and food, the steam heating effect below the food can be enhanced. As a preferred embodiment, the baking tray is provided with an opening for water leakage downward, and the water dripping from the mesh cover flows to the bottom of the pot body through the opening. By forming steam at the bottom of the pot body, this part of the steam can be blown upward toward the food, and combined with the steam moving downward at the mesh cover and the steam moving from the side at the baking tray, a steam ring can be formed that surrounds the food in a three-dimensional manner in the axial space, so that all areas of the food can be replenished with water, which can prevent local drying or burning, and improve the overall taste of the food. On this basis, the mesh cover, baking tray and bottom of the pot body form a water path from top to bottom, eliminating the need for users to add water to various components, greatly saving user operations, optimizing the steam heating effect, and not increasing the user's workload, which can enhance the user experience.

[0021] As a preferred embodiment of this embodiment, the mesh cover is provided with a first water collection trough, into which water in the water storage box drips, and then drips from the mesh cover after the water has submerged the first water collection trough; the grilling pan is provided with a second water guide trough, and the opening is provided in the second water guide trough, into which the water has submerged the second water collection trough. By providing the first water collection trough, water only drips from the mesh cover after it has submerged the first water collection trough, thereby ensuring that there is sufficient water in the first water collection trough to generate steam. Similarly, water flows into the second water guide trough after it has submerged the second water collection trough, thereby ensuring that there is sufficient water in the second water collection trough to generate steam; water in the second water guide trough flows downward through the opening to the bottom of the pot body, and water leakage through the opening can limit the amount of water, which is conducive to the vaporization of water after dripping or during the dripping process, thereby accelerating the rate of steam generation, further shortening the time it takes for steam to reach the food, and enabling timely hydration of the food. In addition, according to the distribution of water flow, there is a time difference in the time when the first water collection tank, the second water collection tank and the bottom of the pot body start to generate steam. By generating steam as early as possible and gradually increasing the amount of steam, it can avoid excessive water loss of food when steam is generated, causing local drying or burning that is difficult to improve. This ensures the timing of water replenishment and is conducive to uniform contact between steam and food.

[0022] 3. Without adding additional structures, the grilling pan's inherent structure is utilized to form the second water collection trough and second water guide trough. To simplify the grilling pan's structure and facilitate processing, a preferred embodiment comprises a recessed edge of the grilling pan, with both the second water collection trough and the second water guide trough located within the recessed edge. This placement of the second water collection trough and the second water guide trough within the same recess reduces the number of slots required. Furthermore, the proximity of the second water collection trough and the second water guide trough facilitates faster water flow into the second water guide trough, thereby rapidly providing water to the bottom of the pan and accelerating steam generation, thereby ensuring the appropriate humidity for the ingredients.

[0023] Furthermore, in one embodiment, a partition is provided within the recess, lower than the sidewalls of the recess, and forms the sidewalls of the second water collecting trough and the second water guide channel. The partition serves to separate the recess and simultaneously serves as the sidewalls of the second water collecting trough and the second water guide channel, thereby reducing the need for accessories and promoting a compact structure.

[0024] In another embodiment, a partition is disposed within the groove, lower than the sidewalls of the groove. The partition forms the sidewalls of the second water collecting trough, and the top end of the partition is bent to form the bottom wall of the second water conduit. The bent top end of the partition allows for a smooth transition from the second water collecting trough to the second water conduit, reduces the use of partition material, and reduces costs. Furthermore, overflowing water from a full second water collecting trough can flow more quickly into the second water conduit, improving water diversion efficiency.

[0025] 4. To prevent water from dripping directly from the mesh onto the food, causing it to become too soggy, a preferred embodiment includes a first water guide groove radially outwardly of the mesh. Water flows into the first water guide groove after submerging it. The mesh is also provided with a drainage hole radially outwardly of the first water guide groove, with the hole facing the second water guide groove. This ensures that water in the first water guide groove flows accurately into the second water guide groove, preventing it from dripping onto the food. Furthermore, the downward dripping of the drainage hole limits the amount of water, facilitating its vaporization after or during the dripping process, thereby accelerating the rate of steam generation. This further shortens the time it takes for steam to reach the food, allowing for timely hydration of the food.

[0026] Furthermore, the edge of the mesh cover is bent downward to form a flange, and the drain hole is provided on the flange, which is lower than the first water guide groove. The use of a flange and the placement of the drain hole on the flange allow for a wider range of alignment with the second water collection trough, allowing water to flow into the second water collection trough in a dispersed manner, thereby ensuring accurate water flow and improving water shedding efficiency.

[0027] 5. To prevent uneven contact between the steam and the food caused by the steam from the mesh grille blowing downward from only one direction, and to increase the steam generation rate and ensure timely hydration of the food, a preferred embodiment includes an annular first water collection trough positioned directly opposite the first heating element of the hot air assembly. Steam generated by the annular first water collection trough can be blown downward from all directions toward the food, contacting the food at all locations and preventing localized drying or burning. By positioning the first water collection trough directly opposite the first heating element of the hot air assembly, heat from the first heating element can be transferred to the first water collection trough more quickly, accelerating steam generation and preventing excessive water loss and delayed hydration of the food, which could affect the taste.

[0028] 6. To increase the amount of steam generated on the grilling pan, improve steam distribution, and ensure uniform steam contact with all food items, a preferred embodiment includes a strip-shaped second water collection trough extending along the edge of the grilling pan. Multiple second water collection troughs are spaced around the circumference of the grilling pan. By ensuring that these multiple second water collection troughs cover as much of the grilling pan's perimeter as possible, steam surrounds the food, ensuring that each area of the food has the appropriate humidity, improving the overall taste of the food and preventing areas from drying out or burning. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0030] Figure 1 This is a schematic cross-sectional view of an air fryer according to one embodiment of the present application.

[0031] Figure 2 This is a schematic structural diagram of a mesh cover according to one embodiment of the present application.

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

[0033] Reference numerals:

[0034] 10. Machine body; 11. Reflector; 12. Mesh cover; 121. First water collecting trough; 122. First water guide trough; 123. Leakage hole; 13. Pot body; 14. Baking tray; 141. Second water collecting trough; 142. Second water guide trough; 143. Opening; 144. Groove; 145. Partition; 15. Water storage box; 151. Water pipe; 16. First heating element; 17. Hot fan; 18. Second heating element; 19. Motor. DETAILED DESCRIPTION

[0035] 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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] like Figures 1 to 3 As shown, the present application provides an air fryer, including a body 10, an electrical cavity and an assembly cavity are provided in the body 10, the electrical cavity and the assembly cavity are separated by a reflective cover 11, a hot air component, a mesh cover 12 provided below the hot air component and a retractable pot body 13 provided below the mesh cover 12 are provided in the assembly cavity, a baking tray 14 is provided in the pot body 13, the body 10 is provided with a water storage box 15 for supplying water to the mesh cover 12, the baking tray 14 is provided with a second water collecting tank 141, the second water collecting tank 141 receives water flowing out of the mesh cover 12, and the second water collecting tank 141 is provided near the edge of the baking tray 14.

[0043] In the prior art, the steam generated at the mesh cover and the steam generated at the bottom of the pot are at different heights from the food. It takes a long time for the steam to reach the food, resulting in low steam efficiency. Given that a baking tray 14 is provided within the pot body 13, the applicant has devised a method of generating steam on the baking tray 14, which is at the same height as the food, to accelerate the contact between the steam and the food in this area, thereby ensuring the food's humidity. By increasing the steam source, the steam generated at the mesh cover 12 and the baking tray 14 form a bidirectional convection steam system, which can be blown toward the food from more angles, thereby surrounding the food from all directions. This improves the uniformity of steam heating, prevents localized drying or burning of the food, and enhances the overall steam heating effect. The second water collection tank 141 is located near the edge of the baking tray 14, which not only facilitates the generated steam to quickly contact the food inside the second water collection tank 141 but also prevents water flowing down from the mesh cover 12 from dripping directly onto the food, causing it to become soaked and affecting its taste. This allows the space at the edge of the baking tray 14 to be fully utilized, improving the steam heating effect on the food without increasing costs.

[0044] It should be noted that the second sump 141 can receive all of the water flowing from the mesh cover 12, or it can receive a portion of the water flowing from the mesh cover 12, with the remaining water dripping to the bottom of the pot body. When there is water at the bottom of the pot body, steam can be generated by convection from top to bottom, further expanding the distribution range of the steam and optimizing the steam heating effect. Specifically, when the water storage box delivers a large amount of water to the mesh cover 12, some of the water flows into the second sump 141, while some of the water drips to the bottom of the pot body below the baking tray 14, thus also forming some steam at the bottom of the pot body. When the water volume is small, the water flowing from the mesh cover 12 is completely received by the second sump 141.

[0045] Specifically, such as Figure 1 As shown, the assembly chamber is equipped with a hot air assembly, comprising a first heating element 16 and a hot air fan 17. The reflector 11 and the pot body 13 enclose a cooking chamber, where hot air generated by the hot air assembly cooks the food within. A motor 19 and a cooling fan are housed within the electrical chamber. Motor 19 simultaneously drives both the cooling fan and the hot air fan 17, ensuring heat dissipation from the upper end of the housing 10 while cooking. A water reservoir 15 is located above the grill 12. This reservoir delivers water to the grill 12 via a water pipe 151. The water on the grill 12 is heated and vaporized by the first heating element 16, forming steam that is then blown downward through the mesh of the grill 12 toward the food. When the food is thick, since the steam from the grill 12 is generally blown straight, most of it only contacts the top surface of the food. Steam generated on the grill pan 14 is blown sideways toward the food, allowing it to contact the sides, thus resolving the issue of dry food.

[0046] To further improve steam distribution and enhance the uniformity of steam-food contact, thereby enhancing the steam heating effect below the food, the grilling pan 14 is provided with downwardly leaking holes 143 , through which water dripping from the mesh cover 12 flows to the bottom of the pot body 13 .

[0047] By generating steam at the bottom of pot body 13 and blowing it upward toward the food, the problem of dry wood on the bottom of the food is solved. Combined with the steam moving downward from mesh cover 12 and the steam moving from the side from baking pan 14, a three-dimensional steam ring surrounds the food in the axial space, allowing all areas of the food to be hydrated, preventing localized dryness or burning, and improving the overall taste of the food. Furthermore, mesh cover 12, baking pan 14, and the bottom of pot body 13 form a top-down water path, eliminating the need for users to add water to various components. This significantly reduces user effort, optimizes the steam heating effect, and does not increase user workload, thus enhancing the user experience.

[0048] Specifically, the water on the mesh cover 12 can first flow onto the baking tray 14, where it will then cover the second water collection tank 141, and then the excess water will drip through the opening 143 to the bottom of the pot body 13. Alternatively, the water on the mesh cover 12 can directly drip through the opening 143 to the bottom of the pot body 13. In either case, the premise is that there is a certain amount of water in the second water collection tank 141 to ensure that steam can be generated at the baking tray 14.

[0049] As a preferred embodiment of the present embodiment, the mesh cover 12 is provided with a first water collecting groove 121, and the water in the water storage box drips into the first water collecting groove 121. After the water submerges the first water collecting groove 121, it drips from the mesh cover 12; the baking tray 14 is provided with a second water guide groove 142, and the opening 143 is arranged in the second water guide groove 142. After the water submerges the second water collecting groove 141, it flows into the second water guide groove 142. By providing first sump 121, water drips from mesh cover 12 only after it has submerged the first sump 121. This ensures that there is sufficient water in first sump 121 to generate steam. Similarly, water flows into second water conduit 142 after it has submerged the second sump 141, ensuring that there is sufficient water in second sump 141 to generate steam. Water in second water conduit 142 flows downward through opening 143 to the bottom of pot body 13. Water leakage from opening 143 limits the amount of water, facilitating water vaporization after or during dripping, thereby accelerating the rate of steam generation and further shortening the time it takes for steam to reach the ingredients, enabling timely hydration of the ingredients. Furthermore, due to the distribution of water flow, steam generation begins at different times in first sump 121, second sump 141, and the bottom of pot body 13. By generating steam early and gradually increasing the amount of steam, excessive water loss during steam generation, which can lead to localized drying or burning of the ingredients, which is difficult to improve, can be avoided. This ensures the timing of hydration and promotes uniform contact between steam and the ingredients.

[0050] like Figure 3 As shown, opening 143 can be provided on the bottom wall of second water channel 142. In this way, when water in second water collecting trough 141 flows into second water channel 142 and flows horizontally to the position of opening 143, it can drip downward, thereby improving water diversion efficiency. It is understood that in other examples, opening 143 can also be provided on the side wall of second water channel 142 away from second water collecting trough 141. When water in second water collecting trough 141 flows into second water channel 142 and flows to the height of opening 143, it can flow outward through opening 143. Opening 143 can be a circular hole, a square hole, a bar hole, etc., and is set according to the water flow to be controlled.

[0051] Under the premise of not adding any additional structure and utilizing the structure of the baking tray 14 itself to form the second water collecting trough 141 and the second water guiding trough 142, in order to simplify the structure of the baking tray 14 and facilitate processing, as a preferred embodiment of this embodiment, the edge of the baking tray 14 is recessed downward to form a groove 144, and the second water collecting trough 141 and the second water guiding trough 142 are both located in the groove 144.

[0052] like Figure 3As shown, the second water collecting groove 141 and the second water guide groove 142 are arranged in the same groove 144, which can reduce the number of grooves. The second water collecting groove 141 and the second water guide groove 142 are also closer together, which helps water flow into the second water guide groove 142 more quickly, thereby quickly providing water to the bottom of the pot body 13, accelerating steam generation, and ensuring the appropriate humidity of the food. The bottom surface of the second water guide groove 142 is higher than the bottom surface of the second water collecting groove 141, and water flows into the second water guide groove 142 only after it has submerged the second water collecting groove 141.

[0053] Specifically, the second water collecting trough 141 and the second water guiding trough 142 can be formed by any of the following methods.

[0054] In one example, a partition, lower than the sidewalls of the groove 144, is positioned within the groove 144. The partition forms the sidewalls of both the second sump 141 and the second water conduit 142. In this example, the partition not only divides the space within the groove 144 but also serves as the sidewalls of the second sump 141 and second water conduit 142, reducing the need for accessories and facilitating a compact design. The top of the partition is higher than the bottom of the second water conduit 142, so water in the second sump 141 must submerge the top of the partition before flowing into the second water conduit 142.

[0055] In another example, a partition 145 lower than the side wall of the groove 144 is provided in the groove 144 , the partition 145 constitutes the side wall of the second water collecting trough 141 , and the top end of the partition 145 is bent to form the bottom wall of the second water guide trough 142 .

[0056] like Figure 3 As shown, by bending the top end of the partition 145, a smooth transition from the second water collecting trough 141 to the second water guide trough 142 can be achieved. The partition 145 uses less material to save costs, and the water overflowing after the second water collecting trough 141 is full can flow into the second water guide trough 142 more quickly, thereby improving the water guide efficiency.

[0057] In order to prevent the water flowing down from the mesh cover 12 from dripping directly onto the food and causing the food to become too wet and soft, in one embodiment, the mesh cover 12 is further provided with a first water guide groove 122 on the radial outside of the first water collection groove 121. After the water submerges the first water collection groove 121, it flows into the first water guide groove 122. The mesh cover 12 is provided with a leakage hole 123 on the radial outside of the first water guide groove 122, and the leakage hole 123 is arranged opposite the second water collection groove 141.

[0058] like Figure 1 and Figure 2As shown, by making the leakage hole 123 face the second water collecting tank 141, it can be ensured that the water in the first water guide tank 122 can accurately flow into the second water collecting tank 141, avoiding water dripping onto the food; and the water leakage hole 123 is used to drip water downward, which can limit the amount of water, which is conducive to the vaporization of water after dripping or during the dripping process, thereby accelerating the steam generation rate, further shortening the time for steam to reach the food, and realizing timely water replenishment of the food.

[0059] In a specific embodiment, the mesh cover 12 is square, and a first water guide groove 122 extending from the first water collecting groove 121 to the edge of the mesh cover 12 is provided in the middle area of each side of the mesh cover 12. A plurality of spaced leakage holes 123 are provided on the four edges of the mesh cover 12. The water in each first water guide groove 122 can flow to the leakage holes 123 on both sides to achieve water dispersion, so that the water is distributed to multiple positions of the baking tray 14.

[0060] In order to prevent the steam at the mesh cover 12 from blowing downward toward the food from only one direction, resulting in uneven contact between the steam and the food, and at the same time to increase the steam generation rate and achieve timely water replenishment of the food, in one embodiment, the first water collecting tank 121 is annular, and the first water collecting tank 121 is arranged directly opposite the first heating element 16 of the hot air assembly.

[0061] like Figure 2 As shown, the steam generated by the annular first water collecting tank 121 can be blown downward toward the food from all directions, and can come into contact with the food at all positions, thereby avoiding local drying out or burning. By arranging the first water collecting tank 121 directly opposite the first heating element 16 of the hot air assembly, the heat of the first heating element 16 can be transferred to the first water collecting tank 121 more quickly, thereby accelerating the steam generation rate and avoiding excessive water loss in the food without time to replenish water, thereby affecting the taste.

[0062] The first heating element 16 can be annular and arranged corresponding to the first water collecting groove 121. Alternatively, the first heating element 16 can be spiral or reciprocatingly bent, with the first water collecting groove 121 positioned directly opposite a portion of the first heating element 16. Two sets of first water guide grooves 122 are arranged radially along the first water collecting groove 121, each corresponding to the first water collecting groove 121. This ensures that water flowing from the first water guide grooves 122 covers the entire edge of the grilling pan 14, maximizing steam distribution and ensuring even contact between the steam and the food.

[0063] In order to increase the amount of steam formed at the baking tray 14, improve the distribution of steam, and achieve uniform contact between steam and food at various positions, as a preferred embodiment, the second water collecting trough 141 is strip-shaped and extends along the edge of the baking tray 14, and multiple second water collecting troughs 141 are arranged at intervals along the circumference of the baking tray 14.

[0064] like Figure 3As shown, by ensuring that multiple second water collection channels 141 cover as much of the area around the edge of the baking tray 14 as possible, steam can surround the ingredients, ensuring that each portion of the ingredients has the appropriate humidity, thereby improving the overall taste of the food and preventing localized drying or burning. Preferably, the baking tray 14 is square, with a second water collection channel 141 provided on each of the four sides of the baking tray 14. The length of each second water collection channel 141 is no less than two-thirds of the side length of the baking tray 14.

[0065] In order to speed up the formation of steam at the baking tray 14 and enable the steam around the baking tray 14 to contact the food in time, ensuring that the food maintains appropriate humidity during the cooking process, thereby improving the taste, as a preferred embodiment, a second heating element 18 is provided under the pot body 13.

[0066] like Figure 1 As shown, the baking tray 14 is closer to the second heating element 18 than to the first heating element 16, and the water in the second water collecting tank 141 can be quickly vaporized into steam under the action of the second heating element 18, thereby avoiding the problem of insufficient energy and low heating efficiency when relying solely on the first heating element 16 to heat water in multiple positions.

[0067] When there is water at the bottom of the pot body 13, the second heating element 18 is also used to heat this water to generate steam, thereby ensuring the steam generation rate at the lower part of the cooking cavity.

[0068] 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 above description of this utility model has been provided in detail using general instructions 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, an assembly cavity provided in the body, a hot air component provided in the assembly cavity, a mesh cover provided below the hot air component, and a retractable pot body provided below the mesh cover, a baking tray provided in the pot body, and a water storage box provided in the body for supplying water to the mesh cover, characterized in that: The baking tray is provided with a second water collecting trough for receiving water flowing out of the mesh cover. The second water collecting trough is arranged close to the edge of the baking tray.

2. An air fryer according to claim 1, characterized in that: The baking tray is provided with an opening for leaking water downwards, and the water dripping from the mesh cover flows to the bottom of the pot body through the opening.

3. An air fryer according to claim 2, characterized in that: The mesh cover is provided with a first water collecting tank, and the water in the water storage box drips into the first water collecting tank, and then drips from the mesh cover after the water overflows the first water collecting tank; The baking tray is provided with a second water guide groove, the opening is arranged in the second water guide groove, and the water flows into the second water guide groove after flooding the second water collecting groove.

4. An air fryer according to claim 3, characterized in that: The edge of the baking tray is recessed downward to form a groove, and the second water collecting trough and the second water guiding trough are both located in the groove.

5. An air fryer according to claim 4, characterized in that: A partition plate lower than the side wall of the groove is provided in the groove, and the partition plate constitutes the side wall of the second water collecting trough and the side wall of the second water guide trough.

6. An air fryer according to claim 4, characterized in that: A partition plate lower than the side wall of the groove is provided in the groove, the partition plate constitutes the side wall of the second water collecting trough, and the top end of the partition plate is bent to form the bottom wall of the second water guide trough.

7. The air fryer according to claim 3, characterized in that: The mesh cover is further provided with a first water guide groove on the radial outside of the first water collecting groove. Water flows into the first water guide groove after flooding the first water collecting groove. The mesh cover is provided with a water leakage hole on the radial outside of the first water guide groove. The water leakage hole is arranged opposite to the second water collecting groove.

8. The air fryer according to claim 7, characterized in that: The edge of the mesh cover is bent downward to form a flange, the water leakage hole is arranged on the flange, and the flange is lower than the first water guide groove.

9. The air fryer according to claim 3, characterized in that: The first water collecting trough is annular and is arranged opposite to the first heating element of the hot air assembly.

10. The air fryer according to claim 1, characterized in that: The second water collecting trough is strip-shaped and extends along the edge of the baking tray. A plurality of the second water collecting troughs are arranged at intervals along the circumference of the baking tray.

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