Air fryer

Abstract

The utility model provides an air fryer, and relates to the technical field of cooking equipment. The air fryer comprises a body, wherein a cooking cavity is formed in the body; the moisturizing structure is arranged on the body and comprises an air duct, and the air duct is communicated with the cooking cavity and the space outside the body; and the humidifying assembly is arranged on the body and used for adjusting the humidity in the air duct. By arranging the moisturizing structure and the humidifying assembly, the air fryer can adjust the humidity and the oxygen content in the cooking cavity by means of the moisturizing structure and the humidifying assembly, and it is guaranteed that the humidity value and the oxygen content in the cooking cavity can meet the cooking requirement. Therefore, the technical defects existing in related technologies are overcome. Therefore, the technical effects that the structure of the air fryer is optimized, the practicability and controllability of the air fryer are improved, and the quality of cooked food is improved are achieved.

Description

Technical Field

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

[0002] In the related art, the cooking environment inside the cooking device is a closed environment, and food is cooked into finished food in the closed environment.

[0003] However, in the actual cooking process, since the internal and external airflow cannot be exchanged, the humidity and oxygen content in the closed environment cannot be adjusted, so that the cooking equipment has technical defects that cannot meet the food cooking needs and the quality of the finished food is poor.

[0004] Therefore, how to overcome the above-mentioned technical defects has become a technical problem that needs to be solved urgently. Utility Model Content

[0005] The utility model aims to solve at least one of the technical problems existing in the prior art.

[0006] Therefore, the utility model proposes an air fryer.

[0007] In view of this, the air fryer proposed in the present invention includes: a main body, which includes a cooking cavity; a humidifying structure, which is arranged in the main body, and the humidifying structure includes an air duct, which connects the cooking cavity and the space outside the main body; a humidifying component, which is arranged in the main body, and the humidifying component is used to adjust the humidity in the air duct.

[0008] The present application defines an air fryer, which includes a body, which is a frame structure of the air fryer and is used to position, protect, and support other working structures of the air fryer. The body is formed with a cooking cavity, in which food is placed and processed into finished food.

[0009] The air fryer further comprises a moistening structure arranged in the main body and comprising an air duct communicating with the cooking cavity and a space outside the main body.

[0010] During operation, the gas flowing in the cooking cavity forms an internal circulation airflow in the cooking cavity. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a high flow rate is relatively low. Due to the existence of the internal circulation airflow, the pressure in the cooking cavity is lower than the pressure of the external environment of the body. Under the action of the pressure difference, the external gas is pressed into the air duct and forms an external air flow in the air duct. The external air flow flows from the second end of the air duct to the first end of the air duct. After entering the cooking cavity, the external air flow merges into the internal circulation airflow, allowing the cooking cavity to continuously introduce external air during operation. In this way, the humidity, oxygen content and other cooking parameters in the cooking cavity are adjusted with the help of external air to meet the cooking requirements of specific foods.

[0011] On this basis, the air fryer also includes a humidifying component, which is arranged on the main body and connected to the humidifying structure. The humidifying component can adjust the humidity of the air flow introduced from the outside circulating in the air duct during operation. Specifically, it can increase the humidity of the air flow introduced from the outside, and humidify the cooking cavity with the help of the air flow introduced from the outside, so that the humidity value in the cooking cavity can meet the cooking requirements of the food.

[0012] Thus, by providing a humidification structure and humidification component, the air fryer can adjust the humidity and oxygen content within the cooking chamber using these components, ensuring that the humidity and oxygen content within the cooking chamber meet cooking requirements. This resolves the technical deficiencies in the related art and further achieves the technical effect of optimizing the air fryer structure, improving the practicality and controllability of the air fryer, enhancing the quality of the cooked food, and enhancing the user experience.

[0013] Specifically, the air duct speeds up the speed at which outside air enters the cooking cavity, improves the efficiency of outside air participation in the cooking cavity, increases the aldehyde substances that characterize the aroma of food, enhances the aroma of food, and reduces the amount of harmful substances (acrylamide or heterocyclic amines) generated in food during the cooking process.

[0014] In addition, the air fryer provided by the present invention may also have the following additional technical features:

[0015] In some technical solutions of the present invention, optionally, the humidification component includes: a liquid storage tank, which is arranged on the main body and is used to store liquid; a pipeline, the first end of the pipeline is connected to the liquid storage tank, and the second end of the pipeline is connected to the air duct, or the second end of the pipeline is located in the air duct.

[0016] In this technical solution, the humidification assembly includes a liquid storage tank and piping. The liquid storage tank is located in the main body and is used to store liquid. The humidification assembly is used to increase the humidity in the air duct using this liquid. The liquid storage tank can be replenished from an external water source, and a detachable liquid storage tank can be provided to facilitate user addition or flushing of liquid.

[0017] The first end of the pipeline is connected to the liquid storage tank, and the second end of the pipeline is connected to the air duct. The liquid storage tank can transport the liquid to the air duct through the pipeline to increase the humidity of the air flow introduced from the outside circulating in the air duct, thereby increasing the humidity value in the cooking cavity with the help of the air flow introduced from the outside, completing the humidification of the cooking cavity, and then achieving the technical effect of optimizing the structure of the air fryer, improving the practicality and controllability of the air fryer, improving the quality of the cooked food, and improving the user experience.

[0018] In some technical solutions of the present invention, optionally, the pipeline is a capillary tube.

[0019] In this technical solution, the pipeline is a capillary tube.

[0020] The first end of the capillary tube is located in the liquid storage tank, and the first end of the capillary tube keeps in contact with the liquid in the liquid storage tank. The capillary tube can transport the liquid into the air duct through capillary phenomenon.

[0021] Specifically, capillary action (also known as capillary flow) refers to the phenomenon in which liquid rises inside a thin, tubular object, overcoming gravity due to the difference between cohesive and adhesive forces. When a capillary tube with tiny pores comes into contact with liquid, the adhesive force between the liquid and the tube wall is greater than the cohesive force of the liquid itself, causing the liquid to be drawn upward by the capillary tube and eventually migrate into the air duct.

[0022] The amount of liquid transferred per unit time by the capillary tube is relatively small. When the liquid enters the air duct from the second end of the capillary tube, it is dispersed by the high-speed flow of air introduced from the outside, achieving an effect similar to atomization. Compared with solutions that directly pump liquid into the air duct, the capillary humidification solution of this application does not form water droplets or liquid flows in the air duct, preventing food from being directly wetted by water droplets or liquid flows. This prevents localized areas of food from being soaked while meeting the environmental humidification requirements.

[0023] Similarly, compared to the technical solution of delivering high-temperature steam into the air duct, the capillary humidification solution of this application does not condense a large amount of condensed water on the inner wall of the air duct, nor does it spray water droplets directly into the air duct. This prevents food from being directly wetted by water droplets or condensed water, thereby preventing local areas of food from being soaked while meeting the environmental humidification requirements.

[0024] Specifically, the liquid storage tank includes a water level line, which is used to calibrate the amount of liquid added to the tank. When manually or automatically adding water to the tank, the liquid level must be controlled at or below the water level line to prevent the liquid from overflowing from the tank. The first end of the capillary tube is located below the water level line to ensure that the capillary tube is always wetted, ensuring that the liquid can migrate through capillary action.

[0025] In some technical solutions of the present invention, optionally, the air duct includes a first air duct, a first end of the first air duct is connected to the cooking cavity, and a second end of the first air duct is connected to the outside of the body; the humidifying component is connected to the first air duct.

[0026] In some technical solutions of the present invention, optionally, the air duct also includes a second air duct, the first end and the second end of the second air duct are both connected to the cooking cavity, and the first end of the first air duct is connected to the second air duct; the humidification component is connected to the first air duct, and / or, the second air duct; or, the humidification component is located in the first air duct, or, the second air duct.

[0027] In this technical solution, the humidification structure includes a first air duct and a second air duct. The first end of the second air duct communicates with the cooking cavity, and the second end of the second air duct also communicates with the cooking cavity, wherein the second air duct is arranged inside the cooking cavity. The first end of the first air duct communicates with the middle section of the second air duct, and the second end of the first air duct extends toward the outer surface of the main body and ultimately communicates with the space outside the main body. The first air duct is at least partially located outside the cooking cavity. When the second air duct is tightly attached to the inner wall of the cooking cavity, the first air duct is entirely located outside the cooking cavity. When the second air duct is away from the inner wall of the cooking cavity, the first air duct partially extends into the cooking cavity and communicates with the second air duct, while the remaining portion of the first air duct is located outside the cooking cavity and extends toward the outer surface of the main body. In other words, the humidification structure consists of two air ducts, the first and second air ducts, with the second air duct connecting two different areas within the cooking cavity and the first air duct connecting the cooking cavity and the outside of the air fryer.

[0028] During operation, gas flowing within the cooking cavity flows into the second duct from one of its first and second ends and ultimately exits the second duct from the other end, forming an internal circulation airflow within the second duct. Due to the characteristics of the fluid medium, areas of high velocity experience lower pressure during flow. Due to the presence of the internal circulation airflow, the pressure within the second duct is lower than the pressure outside the main body. Due to this pressure differential, external gas is forced into the first duct, forming an external airflow within the first duct. The external airflow flows from the second end of the first duct to the first end of the first duct. After entering the second duct, the external airflow merges with the internal circulation airflow and ultimately flows into the cooking cavity, allowing the cooking cavity to continuously draw in external air during operation. This utilizes external air to adjust cooking parameters such as humidity and oxygen content within the cooking cavity to meet specific food cooking requirements, resolving technical deficiencies in related art, such as the inability to adjust cooking parameters such as humidity and oxygen content, resulting in poor food quality.

[0029] Specifically, this embodiment directly constructs a flow channel for high-speed circulation of the internal circulating airflow in the cooking cavity through a second air duct. The shape and trajectory of the second air duct are not affected by the aerodynamic characteristics of the fan blades. The second air duct of corresponding shape can be selected according to the actual pressure difference requirements and space layout requirements.

[0030] On this basis, the humidifying component is connected to at least one of the first air duct and the second air duct through a pipeline, so that the humidifying component can adjust the humidity in the first air duct and / or the second air duct outside the air duct.

[0031] In another case, the humidifying component can be directly disposed in the first air duct, or the humidifying component can be directly disposed in the second air duct, so that the humidifying component can adjust the humidity directly in the first air duct or the second air duct.

[0032] In some technical solutions of the present invention, optionally, a first fan blade is provided in the cooking cavity; and the extension direction of the second air duct is consistent with the air outlet direction of the first fan blade.

[0033] On this basis, a first fan blade is provided in the cooking cavity. The rotating first fan blade can drive the gas flow in the cooking cavity, thereby increasing the flow rate of the internal circulating airflow, and the high-speed internal circulating airflow can enter the second air duct.

[0034] By increasing the gas flow rate in the second air duct through the first fan blade, the pressure difference between the external space of the main body and the second air duct can be increased, thereby increasing the introduction rate of the external air flow.

[0035] Specifically, the first fan blade may be a centrifugal fan.

[0036] On this basis, the second air duct extends around the centrifugal fan along the circumferential direction of the centrifugal fan. By extending the second air duct along the circumference of the centrifugal fan, the extension direction of the second air duct can be consistent with the flow direction of the heat dissipation airflow blown out by the centrifugal fan, thereby reducing the resistance of the second air duct to the heat dissipation airflow, increasing the gas flow rate in the second air duct, and then increasing the introduction rate of the air flow introduced from the outside by increasing the pressure difference between the second air duct and the external space of the main body.

[0037] Correspondingly, the heat dissipation fan may also be an axial flow fan.

[0038] On this basis, the second air duct extends along the axial direction of the axial fan on the side facing the axial fan, so that the extension direction of the second air duct is consistent with the flow direction of the heat dissipation airflow blown out by the axial fan, thereby reducing the resistance of the second air duct to the heat dissipation airflow, increasing the gas flow rate in the second air duct, and then increasing the introduction rate of the air flow introduced from the outside by increasing the pressure difference between the second air duct and the external space of the main body.

[0039] In some technical solutions of the present invention, optionally, the air fryer also includes: a sensor, arranged in the air duct or cooking cavity, the sensor being used to detect the humidity value; a valve body, arranged in the pipeline and connected to the sensor, the valve body being used to open or close the pipeline.

[0040] In this technical solution, a sensor is provided in the air duct or the cooking cavity, and the sensor can detect the humidity value in the air duct or the cooking cavity.

[0041] On this basis, a valve body is provided on the pipeline, which is connected to the sensor. The valve body can control the on-off of the pipeline according to the humidity value detected by the sensor, so that the humidification component can be started and stopped based on the actual humidity in the cooking cavity.

[0042] When the valve opens the pipe, liquid or water vapor can migrate through the pipe into the air duct, thereby increasing the humidity of the outside air flowing through the duct and, in turn, the humidity in the cooking chamber. When the valve closes the pipe, the pipe is blocked by the valve body, and liquid or water vapor cannot migrate into the air duct. At this time, only outside air is introduced into the cooking chamber, and the humidification function stops.

[0043] It can be seen that by setting the valve body, the humidification function of the humidification component can be independently controlled, thereby achieving the technical effect of improving the practicality and controllability of the air fryer and optimizing the quality of food.

[0044] At the same time, the temperature control valve can not only control the opening and closing of the air duct, but also control the opening degree of the air duct, so as to accurately control the flow rate of fresh air in the process of introducing external fresh air flow, so as to accurately adjust the humidity in the cooking cavity.

[0045] It can be seen that by setting sensors and valve bodies, the air fryer can control the timing of introducing external airflow, on the one hand ensuring that parameters such as the humidity value and oxygen content in the cooking cavity can meet cooking requirements, and on the other hand preventing dust and mosquitoes from entering the cooking cavity through the air duct when the air fryer is on standby, thereby optimizing the structure of the air fryer, improving the practicality and controllability of the air fryer, improving the quality of cooked food, and enhancing the user experience.

[0046] In some technical solutions of the present invention, optionally, the main body also includes a heat dissipation cavity, and the air fryer also includes: a hot air component, which is arranged on the main body, the hot air component is used to blow high-temperature airflow into the cooking cavity, and the heat dissipation cavity is used to discharge the heat of the hot air component to the outside of the main body; the air duct is connected to the heat dissipation cavity.

[0047] The air fryer also includes a hot air component, which is installed in the main body and is at least partially located outside the cooking cavity. The hot air component can blow high-temperature air into the cooking cavity. The surface of the food is rapidly heated after contacting the high-temperature air flow, forming a crispy and golden shell on the outside of the food, thereby improving the taste and quality of the food.

[0048] The main body also includes a heat dissipation cavity, located opposite the hot air assembly. An outlet is provided on the main body, connecting the heat dissipation cavity to the exterior of the main body. During cooking, the heat dissipation cavity directs heat generated by the hot air assembly to the exterior of the main body through airflow, providing continuous heat dissipation for the hot air assembly, keeping it within a safe temperature range and preventing overheating and damage.

[0049] However, because the airflow discharged from the heat dissipation chamber carries a large amount of heat, the temperature of the gas discharged from the outlet is too high. When users operate the air fryer, they are easily scalded by the high-temperature gas discharged from the heat dissipation chamber, which poses a safety hazard to the air fryer.

[0050] In this regard, the air fryer is further provided with a moistening structure, which is connected to the space outside the body, the cooking cavity and the heat dissipation cavity, or the moistening structure is connected to the space outside the body and the heat dissipation cavity.

[0051] During operation, the gas flowing in the heat dissipation cavity forms a heat dissipation airflow in the heat dissipation cavity. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a large flow rate is relatively low. Due to the existence of the heat dissipation airflow, the pressure in the heat dissipation cavity is relatively low compared to the pressure of the external environment of the body. Under the action of the pressure difference, the external gas is pressed into the air duct, and an external air flow is formed in the air duct. The external air flow flows from the air duct to the heat dissipation cavity, and the external air flow enters the heat dissipation cavity and merges into the heat dissipation airflow, so that the heat dissipation cavity can continuously introduce external air during operation, thereby using the external air to reduce the temperature of the heat dissipation airflow discharged from the heat dissipation cavity to avoid users being scalded by the heat dissipation airflow discharged from the heat dissipation cavity, thereby eliminating the safety hazard of air fryers easily scalding users, and achieving the technical effect of optimizing the structure of air fryers and improving the safety and reliability of air fryers.

[0052] On this basis, the gas flowing in the cooking cavity forms an internal circulating airflow in the cooking cavity. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a high flow rate is relatively low. Due to the existence of the internal circulating airflow, the pressure in the cooking cavity is lower than the pressure of the external environment of the body. Under the action of the pressure difference, the external gas carrying the water vapor output by the humidification component is pressed into the air duct, and an external air flow is formed in the air duct. The external air flow flows from the air duct to the cooking cavity. After entering the cooking cavity, the external air flow merges into the internal circulating airflow, allowing the cooking cavity to continuously introduce external air and water vapor during operation. In this way, cooking parameters such as humidity and oxygen content in the cooking cavity are adjusted with the help of external air to meet the cooking requirements of specific foods. This thereby achieves the technical effect of optimizing the structure of the air fryer, improving the quality of the cooked food, and enhancing the user experience.

[0053] In some technical solutions of the present invention, optionally, the air duct includes an air inlet, and the air fryer further includes: a fan, which is arranged opposite to the air inlet, and the airflow flowing into the air duct can drive the fan to rotate.

[0054] In this technical solution, the air duct includes an air inlet, specifically the second end of the first air duct forming the air inlet. A fan is provided at the air inlet. Air drawn in by the pressure differential between the inside and outside of the air duct drives the fan to rotate. The faster the flow rate of the air drawn in, the faster the fan rotates. The user can observe the status of the internal fan through the air inlet on the lid. The air then flows through the through hole, the first air duct, and the second air duct into the cooking chamber to meet the air supply needs of the cooking chamber.

[0055] By setting up an observable fan, the externalization effect of the incoming air flow can be achieved, so that the user can judge whether there is an air flow introduced from the outside by observing whether the fan is rotating, and judge the intensity of the air flow introduced from the outside by observing the speed of the fan, providing convenient conditions for the user to control the air fryer.

[0056] In addition, users can also judge the flow rate of air introduced from the outside by the fan speed.

[0057] In some technical solutions of the present invention, optionally, the air fryer also includes: a base, which is arranged on the main body; a cover, which is buckled on the base, and the fan is located between the base and the cover; the base and the cover are clamped to position the fan; and the cover is a light-transmitting cover.

[0058] In this technical solution, the air fryer also includes a base, a lid, and a fan. The base is embedded in the outer surface of the body, partially exposed outside the body. A through-hole is provided at the bottom of the base, communicating with the second end of the first air duct. The fan is rotatably connected to the base. The lid is assembled over the base. Once the lid is assembled, the lid and base enclose a mounting cavity, which is connected to the first air duct via the through-hole. The lid also has an air inlet, which communicates with the mounting cavity.

[0059] During the cooking process, the air flow introduced from the outside, which is pressed in by the pressure difference between the inside and the outside, first enters the installation cavity through the air inlet and flows toward the through hole. During this process, the air flow introduced from the outside can drive the fan to rotate. The faster the flow rate of the air flow introduced from the outside, the faster the rotation speed of the fan. The user can observe the status of the internal fan through the air inlet on the cover. Afterwards, the air flow introduced from the outside enters the cooking cavity through the through hole, the first air duct and the second air duct to meet the air supply needs of the cooking cavity.

[0060] By providing an observable fan, the intake airflow can be externalized, allowing the user to determine whether there is an external airflow by observing whether the fan is rotating, and to determine the intensity of the external airflow by observing the fan's rotation speed, providing convenient conditions for the user to control the air fryer. Moreover, compared to the solution of providing an air volume sensor to detect the external airflow, the externalized fan solution proposed in this application can reduce the structural complexity and production cost of the air fryer while still meeting the intake airflow feedback requirements. In addition, the rotating fan can also enhance the fun of the air fryer and further improve the user experience.

[0061] In this technical solution, the cover is prepared by using a light-transmitting material to prepare a light-transmitting cover.

[0062] By providing a light-transmitting cover, the user can observe the status of the fan inside the cover through the cover, thereby improving the externalization effect of the fan on the air flow introduced from the outside and reducing the difficulty for the user to observe the fan.

[0063] Specifically, the cover can be made of materials such as glass and plastic.

[0064] In this technical solution, the base and the cover can clamp and position the fan.

[0065] Specifically, the base and the cover can be connected by a threaded connection or a buckled connection. When the cover and the base clamp the fan to a limited position, the fan can only rotate.

[0066] Additional aspects and advantages of the present invention will become apparent in the following description or will be understood through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0067] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0068] Figure 1 A schematic structural diagram of an air fryer according to an embodiment of the present invention is shown;

[0069] Figure 2 A schematic structural diagram of an air fryer according to an embodiment of the present invention is shown;

[0070] Figure 3 A schematic structural diagram of an air fryer according to an embodiment of the present invention is shown;

[0071] Figure 4 A schematic structural diagram of an air fryer according to an embodiment of the present invention is shown;

[0072] Figure 5 A structural schematic diagram of a moisturizing structure according to an embodiment of the present utility model is shown.

[0073] in, Figure 1 and Figure 5 The corresponding relationship between the reference numerals and component names is as follows:

[0074] 100 air fryer, 110 main body, 1102 cooking chamber, 1104 heat dissipation chamber, 120 humidification structure, 122 air duct, 1222 first air duct, 1224 second air duct, 1226 air inlet, 124 first pipe, 126 second pipe, 130 humidification component, 132 liquid storage tank, 134 pipeline, 1342 first pipe, 136 valve body, 140 fan, 142 base, 144 cover, 160 hot air component, 170 first fan blade, 180 sensor. DETAILED DESCRIPTION

[0075] In order to more clearly understand the above-mentioned objectives, features and advantages of the present invention, the present invention 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 without conflict.

[0076] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may 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.

[0077] Refer to the following Figure 1 and Figure 5 An air fryer according to some embodiments of the present invention is described.

[0078] like Figure 1 、 Figure 2 and Figure 3 As shown, one embodiment of the present invention proposes an air fryer 100, which includes: a main body 110, which includes a cooking cavity 1102; a moisturizing structure 120, which is provided on the main body 110, and the moisturizing structure 120 includes an air duct 122, which connects the cooking cavity 1102 and the space outside the main body 110; a humidifying component 130, which is provided on the main body 110, and the humidifying component 130 is used to adjust the humidity in the air duct 122.

[0079] The present application defines an air fryer 100, which includes a body 110. The body 110 is a frame structure of the air fryer 100, which is used to position, protect, and support other working structures of the air fryer 100. A cooking cavity 1102 is formed in the body 110, and food is placed in the cooking cavity 1102 and processed into finished food.

[0080] The air fryer 100 further includes a moisture replenishing structure 120 , which is disposed within the body 110 . The moisture replenishing structure 120 includes an air duct 122 , which connects the cooking cavity 1102 with the space outside the body 110 .

[0081] During operation, the gas flowing in the cooking cavity 1102 forms an internal circulation airflow ( Figure 1 and Figure 2 Indicated by arrow c in the middle). Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with high flow velocity is relatively low. Due to the existence of the internal circulating airflow, the pressure in the cooking cavity 1102 is relatively low compared to the pressure of the external environment of the body 110. Under the action of the pressure difference, the external gas is pressed into the air duct 122, and an external air flow is formed in the air duct 122 ( Figure 1 、 Figure 2 and Figure 3 (Indicated by arrow b in the middle), the external air flows from the second end of air duct 122 to the first end of air duct 122. The external air enters cooking cavity 1102 and merges with the internal circulating airflow, allowing cooking cavity 1102 to continuously draw in external air during operation. This external air is used to adjust cooking parameters such as humidity and oxygen content within cooking cavity 1102 to meet the cooking requirements of specific foods.

[0082] On this basis, the air fryer 100 also includes a humidifying component 130, which is arranged on the main body 110 and is connected to the humidifying structure 120. The humidifying component 130 can adjust the humidity of the externally introduced air flow circulating in the air duct 122 during operation. Specifically, it can increase the humidity of the externally introduced air flow, and humidify the cooking cavity 1102 with the help of the externally introduced air flow, so that the humidity value in the cooking cavity 1102 can meet the cooking requirements of the food.

[0083] Thus, by providing the humidification structure 120 and the humidification assembly 130, the air fryer 100 can adjust the humidity and oxygen content within the cooking cavity 1102 by means of the humidification structure 120 and the humidification assembly 130, ensuring that the humidity and oxygen content within the cooking cavity 1102 meet cooking requirements. This resolves the technical deficiencies existing in the related art and further achieves the technical effect of optimizing the structure of the air fryer 100, improving the practicality and controllability of the air fryer 100, enhancing the quality of the cooked food, and improving the user experience.

[0084] Specifically, the air duct 122 speeds up the speed at which outside air enters the cooking cavity 1102, improves the participation efficiency of outside air in the cooking cavity 1102, increases the aldehyde substances that characterize the aroma of food, enhances the aroma of food, and reduces the amount of harmful substances (acrylamide or heterocyclic amines) generated in the food during the cooking process.

[0085] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the humidification component 130 includes: a liquid storage tank 132, which is provided in the main body 110, and the liquid storage tank 132 is used to store liquid; a pipeline 134, the first end of the pipeline 134 is connected to the liquid storage tank 132, and the second end of the pipeline 134 is connected to the air duct 122, or the second end of the pipeline 134 is located in the air duct 122.

[0086] In this embodiment, the humidifying component 130 includes a liquid storage tank 132 and a pipeline 134. The liquid storage tank 132 is provided in the body 110. The liquid storage tank 132 is used to store liquid. The humidifying component 130 is used to increase the humidity in the air duct 122 by using this liquid. Figure 1、 Figure 3 and Figure 5 The arrow a shows the migration direction of the liquid, where the liquid and the external air flow are Figure 2 A detachable liquid storage tank 132 may also be provided to facilitate users to add liquid or flush the liquid storage tank 132.

[0087] The first end of the pipeline 134 is connected to the liquid storage tank 132, and the second end of the pipeline 134 is connected to the air duct 122. The liquid storage tank 132 can transport the liquid to the air duct 122 through the pipeline to increase the humidity of the external air flow circulating in the air duct 122, thereby increasing the humidity value in the cooking cavity 1102 with the help of the external air flow, completing the humidification of the cooking cavity 1102, and thus achieving the technical effect of optimizing the structure of the air fryer 100, improving the practicality and controllability of the air fryer 100, improving the quality of the cooked food, and improving the user experience.

[0088] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the pipeline 134 includes: a first pipeline 1342, and the first pipeline 1342 is a capillary tube.

[0089] In this embodiment, the pipeline 134 includes a first pipeline 1342 , and the first pipeline 1342 is a capillary tube.

[0090] The first end of the capillary tube is located in the liquid storage tank 132 , and the first end of the capillary tube is in contact with the liquid in the liquid storage tank 132 . The capillary tube can transport the liquid into the air duct 122 through capillary phenomenon.

[0091] Specifically, capillary action (also known as capillary flow) refers to the phenomenon in which liquid rises inside a thin, tubular object, overcoming gravity due to the difference between cohesive and adhesive forces. When a capillary tube with tiny pores comes into contact with liquid, the adhesive force between the liquid and the tube wall becomes greater than the cohesive force of the liquid itself, causing the liquid to be drawn upward by the capillary tube and ultimately migrate into air duct 122.

[0092] The amount of liquid transferred per unit time by the capillary tube is relatively small. When the liquid enters air duct 122 from the second end of the capillary tube, it is dispersed by the high-speed flow of air introduced from the outside, achieving an effect similar to atomization. Compared to solutions that directly pump liquid into air duct 122, the capillary humidification solution of this application does not form water droplets or liquid flows within air duct 122, thus preventing food from being directly wetted by water droplets or liquid flows. This prevents localized areas of food from being soaked while still meeting environmental humidification requirements.

[0093] Similarly, compared to the embodiment in which high-temperature steam is delivered to the air duct 122, the capillary humidification solution of the present application does not condense a large amount of condensed water on the inner wall of the air duct 122, and does not directly spray water droplets into the air duct 122. This prevents the food from being directly wetted by water droplets or condensed water, thereby preventing local areas of the food from being soaked while meeting the environmental humidification requirements.

[0094] Specifically, the liquid storage tank 132 includes a water level line, which is used to calibrate the amount of liquid added to the liquid storage tank 132. When manually or automatically adding water to the liquid storage tank 132, the liquid level needs to be controlled at or below the water level line to prevent the liquid from overflowing out of the liquid storage tank 132. The first end of the capillary tube is located below the water level line to ensure that the capillary tube is always in an immersed state, ensuring that the liquid can migrate through capillary action.

[0095] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the air duct 122 includes a first air duct 1222 and a second air duct 1224, the first end and the second end of the second air duct 1224 are both connected to the cooking cavity 1102, the first end of the first air duct 1222 is connected to the second air duct 1224, and the second end of the first air duct 1222 is connected to the outside of the main body 110; the humidification component 130 is connected to the first air duct 1222 and / or the second air duct 1224.

[0096] In this embodiment, the humidification structure 120 includes a first air duct 1222 and a second air duct 1224 , wherein a first end of the second air duct 1224 is connected to the cooking cavity 1102 , and a second end of the second air duct 1224 is also connected to the cooking cavity 1102 , wherein the second air duct 1224 is arranged inside the cooking cavity 1102 . The first end of the first air duct 1222 is connected to the middle section of the second air duct 1224, and the second end of the first air duct 1222 extends toward the outer surface of the main body 110 and is finally connected to the space outside the main body 110, wherein the first air duct 1222 is at least partially located outside the cooking cavity 1102, and when the second air duct 1224 is tightly fitted to the inner wall of the cooking cavity 1102, the first air duct 1222 is located as a whole outside the cooking cavity 1102, and when the second air duct 1224 is away from the inner wall of the cooking cavity 1102, part of the first air duct 1222 extends into the interior of the cooking cavity 1102 and is connected to the second air duct 1224, and the remaining part of the first air duct 1222 is located outside the cooking cavity 1102 and extends toward the outer surface of the main body 110. That is, the moisturizing structure 120 consists of two air ducts 122 inside and outside, a first air duct 1222 and a second air duct 1224 . The second air duct 1224 connects two different areas in the cooking cavity 1102 , and the first air duct 1222 connects the cooking cavity 1102 and the outside of the air fryer 100 .

[0097] During operation, gas flowing within cooking cavity 1102 flows into second duct 1224 from one of its first and second ends and ultimately exits second duct 1224 from the other end, forming an internal circulation airflow within second duct 1224. Due to the characteristics of a fluid medium, areas with high flow velocity experience lower pressure during flow. Due to the presence of the internal circulation airflow, the pressure within the second duct is lower than the pressure outside the main body 110. This pressure differential forces external gas into first duct 1222, forming an external airflow within first duct 1222. The external airflow flows from the second end of first duct 1222 to the first end of first duct 1222. After entering second duct 1224, the external airflow merges with the internal circulation airflow and ultimately flows into cooking cavity 1102, enabling continuous intake of external air into cooking cavity 1102 during operation. Thus, cooking parameters such as humidity and oxygen content in the cooking cavity 1102 are adjusted with the help of external air to meet the cooking requirements of specific food, thereby solving the technical defects in related technologies such as the inability to adjust cooking parameters such as humidity and oxygen content, the inability to meet food cooking requirements, and the poor quality of finished food.

[0098] Specifically, this embodiment directly constructs a flow channel for high-speed circulation of the internal circulating airflow in the cooking cavity 1102 through the second air duct 1224. The shape and trajectory of the second air duct 1224 are not affected by the aerodynamic characteristics of the fan blades. The second air duct 1224 of the corresponding shape can be selected according to the actual pressure difference requirements and space layout requirements.

[0099] On this basis, the humidifying component 130 is connected to at least one of the first air duct 1222 and the second air duct 1224 through the pipeline 134, so that the humidifying component 130 can adjust the humidity in the first air duct 1222 and / or the second air duct 1224 outside the air duct 122.

[0100] In another case, the humidifying component 130 can be directly disposed in the first air duct 1222 , or the humidifying component 130 can be directly disposed in the second air duct 1224 , so that the humidifying component 130 can adjust the humidity directly in the first air duct 1222 or the second air duct 1224 .

[0101] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the humidification structure 120 includes: a first pipe 124, which is provided in the main body 110, and the first pipe 124 encloses a first air duct 1222; the first end of the first pipe 124 is connected to the space outside the main body 110; and a second pipe 126, which is provided in the cooking cavity 1102 and is connected to the first pipe 124, and the second pipe 126 encloses a second air duct 1224.

[0102] In this embodiment, the structure of the moisture replenishment structure 120 is defined. Specifically, the moisture replenishment structure 120 includes a first conduit 124 connected to the main body 110. An external air inlet is defined on the inner wall of the cooking cavity 1102. When the second air duct 1224 is tightly attached to the inner wall of the cooking cavity 1102, the first end of the first conduit 124 abuts against the external air inlet. Specifically, an annular boss can be provided at the first end of the first conduit 124 to abut against the outer wall of the cooking cavity 1102.

[0103] When the second air duct 1224 is away from the inner wall of the cooking cavity 1102, the first end of the first air duct 1222 is inserted into the cooking cavity 1102 through the external air inlet and communicates with the second air duct 1224 in the cooking cavity 1102. In this case, the external air inlet can position the first duct 124, preventing the first duct 124 from becoming loose, misaligned, or even falling off.

[0104] Specifically, the first pipe 124 is arranged at the top of the cooking cavity 1102 . The first pipe 124 extends from top to bottom. Air flow introduced from the outside is poured into the cooking cavity 1102 along the first pipe 124 extending longitudinally.

[0105] The humidification structure 120 also includes a second conduit 126, which is disposed within the cooking cavity 1102 and spaced apart from the inner wall of the cooking cavity 1102. The first end of the first conduit 124 extends from an external air inlet into the cooking cavity 1102 and communicates with the middle section of the second conduit 126. The first conduit 124 provides positioning and support for the second conduit 126. A bracket connecting the inner wall of the cooking cavity 1102 and the second conduit 126 can also be provided to position and support the second conduit 126.

[0106] By integrating an independent second duct 126 within cooking cavity 1102, second air duct 1224 is positioned closer to an area within cooking cavity 1102 with higher flow rates. This increases the velocity of the internally circulating airflow within second air duct 1224, correspondingly reducing the pressure within second air duct 1224 and increasing the pressure differential between second air duct 1224 and the external environment. This increased pressure differential between the inside and outside of the cooking cavity increases the velocity of the airflow entering the cooking cavity 1102, thereby increasing the air intake rate and regulating the oxygen content or humidity within the cooking cavity 1102. This optimizes the structure of humidification structure 120, increases its air intake rate, broadens the functional coverage of air fryer 100, and improves the quality of cooked food.

[0107] like Figure 1 and Figure 2As shown, in some embodiments of the present invention, optionally, the air duct 122 includes an air inlet 1226, and the air fryer 100 further includes: a fan 140, which is arranged opposite to the air inlet 1226, and the airflow flowing into the air duct 122 can drive the fan 140 to rotate.

[0108] In this embodiment, the air duct 122 includes an air inlet 1226. Specifically, the second end of the first air duct 1222 forms the air inlet 1226. A fan 140 is disposed at the air inlet 1226. The air flow introduced by the external air due to the pressure difference between the internal and external air can drive the fan 140 to rotate. The faster the flow rate of the external air, the faster the rotation speed of the fan 140. The user can observe the status of the internal fan 140 through the air inlet on the cover 144. The external air then flows through the through hole, the first air duct 1222, and the second air duct 1224 into the cooking chamber 1102 to meet the air supply needs of the cooking chamber 1102.

[0109] By setting up an observable fan 140, the externalization effect of the incoming air flow can be achieved, so that the user can judge whether there is an air flow introduced from the outside by observing whether the fan 140 is rotating, and judge the intensity of the air flow introduced from the outside by observing the rotation speed of the fan 140, providing convenient conditions for the user to control the air fryer 100.

[0110] In addition, the user can also judge the flow rate of the air flow introduced from the outside by the rotation speed of the fan 140.

[0111] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the air fryer 100 further includes: a base 142 , disposed on the body 110 ; a cover 144 , buckled onto the base 142 , and the fan 140 is located between the base 142 and the cover 144 .

[0112] In this embodiment, the air fryer 100 further includes a base 142, a cover 144, and a fan 140. The base 142 is embedded in the outer surface of the body 110, with a portion of the base 142 exposed outside the body 110. A through hole is provided at the bottom of the base 142, which communicates with the second end of the first air duct 1222. The fan 140 is rotatably connected to the base 142. The cover 144 is placed over the base 142. After the cover 144 is assembled, the cover 144 and the base 142 enclose an installation cavity, which communicates with the first air duct 1222 via the through hole. The cover 144 is also provided with an air inlet 1226, which communicates with the installation cavity.

[0113] During the cooking process, the air flow introduced from the outside, which is pressed in by the pressure difference between the inside and the outside, first enters the installation cavity through the air inlet 1226 and flows toward the through hole. During this process, the air flow introduced from the outside can drive the fan 140 to rotate. The faster the flow rate of the air flow introduced from the outside, the faster the rotation speed of the fan 140. The user can observe the status of the internal fan 140 through the air inlet on the cover 144. Afterwards, the air flow introduced from the outside enters the cooking cavity 1102 through the through hole, the first air duct 1222 and the second air duct 1224 to meet the air supply needs of the cooking cavity 1102.

[0114] By providing a visible fan 140, the incoming airflow can be externalized. This allows the user to determine the presence of external airflow by observing whether the fan 140 is rotating, and to determine the strength of the external airflow by observing the rotation speed of the fan 140, providing convenient control for the user of the air fryer 100. Furthermore, compared to the solution of providing an air volume sensor 180 to detect the incoming airflow, the solution of externalizing the fan 140 proposed in this application can reduce the structural complexity and production cost of the air fryer 100 while still meeting the requirements for incoming airflow feedback. Furthermore, the rotating fan 140 can enhance the fun of using the air fryer 100, further improving the user experience.

[0115] like Figure 1 and Figure 2 As shown, in some embodiments of the present invention, optionally, the base 142 and the cover 144 clamp and position the fan 140; the cover 144 is a light-transmitting cover.

[0116] In this embodiment, the cover 144 is made of a light-transmitting material to produce a light-transmitting cover.

[0117] By providing a translucent cover, the user can observe the status of the fan 140 inside the cover 144 through the cover 144, thereby improving the externalization effect of the fan 140 on the air flow introduced from the outside and reducing the difficulty for the user to observe the fan 140.

[0118] Specifically, the cover 144 can be made of materials such as glass and plastic.

[0119] In this embodiment, the base 142 and the cover 144 can clamp and position the fan 140.

[0120] Specifically, the base 142 and the cover 144 may be connected by a threaded connection or a buckled connection. When the cover 144 and the base 142 clamp the fan 140 to a limited position, the fan 140 can only rotate.

[0121] like Figure 5As shown, in some technical solutions of the present invention, optionally, the air fryer 100 also includes: a hot air component 160, which is provided on the main body 110, and the hot air component 160 is used to blow high-temperature airflow to the cooking cavity 1102, and the heat dissipation cavity 1104 is used to export the heat of the hot air component 160 to the outside of the main body 110; the air duct 122 connects the space outside the main body 110, the cooking cavity 1102 and the heat dissipation cavity 1104, or the air duct 122 connects the space outside the main body 110 and the heat dissipation cavity 1104.

[0122] The air fryer 100 also includes a hot air assembly 160, which is installed in the body 110 and is at least partially located outside the cooking cavity 1102. The hot air assembly 160 can blow high-temperature air into the cooking cavity 1102. The surface of the food is rapidly heated after contacting the high-temperature air flow, forming a crispy and golden shell on the outside of the food, thereby improving the taste and quality of the food.

[0123] A heat dissipation cavity 1104 is also formed within the body 110. This cavity 1104 is positioned opposite the hot air assembly 160 and has an outlet. This outlet connects the heat dissipation cavity 1104 to the exterior of the body 110. During cooking, the heat dissipation cavity 1104 directs the heat generated by the hot air assembly 160 to the exterior of the body 110 via airflow, providing continuous heat dissipation for the hot air assembly 160, keeping it within a safe temperature range and preventing overheating and damage.

[0124] However, because the airflow discharged from the heat dissipation cavity 1104 carries a large amount of heat, the temperature of the gas discharged from the outlet is too high. When the user operates the air fryer 100, the user may be easily scalded by the high-temperature gas discharged from the heat dissipation cavity 1104, resulting in a safety hazard for the air fryer 100.

[0125] In this regard, the air fryer 100 is further provided with a moistening structure 120 , which connects the space outside the body 110 , the cooking cavity 1102 and the heat dissipation cavity 1104 , or connects the space outside the body 110 and the heat dissipation cavity 1104 .

[0126] During operation, the gas flowing in the heat dissipation cavity 1104 forms a heat dissipation airflow in the heat dissipation cavity 1104. Based on the characteristics of the fluid medium, during the flow of the fluid medium, the pressure in the area with a high flow rate is relatively low. Due to the presence of the heat dissipation airflow, the pressure in the heat dissipation cavity 1104 is relatively low compared to the pressure of the environment outside the body 110. Under the action of the pressure difference, the external gas is pressed into the air duct 122, and an external air flow is formed in the air duct 122. The external air flow flows from the air duct 122 to the heat dissipation cavity 1104. After entering the heat dissipation cavity 1104, the external air flow merges into the heat dissipation airflow, allowing the heat dissipation cavity 1104 to continuously introduce external air during operation, thereby using the external air to reduce the temperature of the heat dissipation airflow discharged from the heat dissipation cavity 1104, thereby preventing the user from being scalded by the heat dissipation airflow discharged from the heat dissipation cavity 1104, thereby eliminating the safety hazard of the air fryer 100 easily scalding the user, and achieving the technical effect of optimizing the structure of the air fryer 100 and improving the safety and reliability of the air fryer 100.

[0127] On this basis, the gas flowing within cooking cavity 1102 forms an internal circulating airflow within cooking cavity 1102. Due to the characteristics of a fluid medium, areas with high flow rates experience lower pressure. Due to the internal circulating airflow, the pressure within cooking cavity 1102 is lower than the pressure outside body 110. Due to this pressure differential, external gas carrying moisture output from humidification assembly 130 is forced into air duct 122, where it forms an external airflow. This external airflow flows from air duct 122 into cooking cavity 1102, where it merges with the internal circulating airflow. This allows cooking cavity 1102 to continuously draw in external air and moisture during operation. This external airflow is used to adjust cooking parameters such as humidity and oxygen content within cooking cavity 1102 to meet the cooking requirements of specific foods. This optimizes the structure of air fryer 100, improves the quality of cooked food, and enhances the user experience.

[0128] like Figure 2 and Figure 4 As shown, in some technical solutions of the present invention, optionally, a first fan blade 170 is provided in the cooking cavity 1102 ; the extension direction of the second air duct 1224 is consistent with the air outlet direction of the first fan blade 170 .

[0129] On this basis, a first fan blade 170 is provided in the cooking cavity 1102 . The rotating first fan blade 170 can drive the gas flow in the cooking cavity 1102 , thereby increasing the flow rate of the internal circulating airflow, and the high-speed internal circulating airflow can enter the second air duct 1224 .

[0130] By increasing the gas flow rate in the second air duct 1224 through the first fan blade 170, the pressure difference between the external space of the main body 110 and the second air duct 1224 can be increased, thereby improving the introduction rate of the external air flow.

[0131] Specifically, the first fan blade 170 may be a centrifugal fan.

[0132] On this basis, the second air duct 1224 extends along the circumferential direction of the centrifugal fan around the centrifugal fan. By extending the second air duct 1224 along the circumferential direction of the centrifugal fan, the extension direction of the second air duct 1224 can be made consistent with the flow direction of the heat dissipation airflow blown out by the centrifugal fan, thereby reducing the resistance of the second air duct 1224 to the heat dissipation airflow, increasing the gas flow rate in the second air duct 1224, and then increasing the introduction rate of the air flow introduced from the outside by increasing the pressure difference between the second air duct 1224 and the external space of the main body 110.

[0133] Correspondingly, the heat dissipation fan may also be an axial flow fan.

[0134] On this basis, the second air duct 1224 extends along the axial direction of the axial fan on the side facing the axial fan, so that the extension direction of the second air duct 1224 is consistent with the flow direction of the heat dissipation airflow blown out by the axial fan, thereby reducing the resistance of the second air duct 1224 to the heat dissipation airflow, increasing the gas flow rate in the second air duct 1224, and then increasing the introduction rate of the air flow introduced from the outside by increasing the pressure difference between the second air duct 1224 and the external space of the main body 110.

[0135] like Figure 2 As shown, in some technical solutions of the present invention, optionally, the air fryer 100 also includes: a sensor 180, which is arranged in the air duct 122 or the cooking cavity 1102, and the sensor 180 is used to detect the humidity value; a valve body 136, which is arranged in the pipeline 134 and connected to the sensor 180, and the valve body 136 is used to open or close the pipeline 134.

[0136] In this technical solution, a sensor 180 is provided in the air duct 122 or the cooking cavity 1102 , and the sensor 180 can detect the humidity value in the air duct 122 or the cooking cavity 1102 .

[0137] On this basis, a valve body 136 is provided on the pipeline, and the valve body 136 is connected to the sensor 180. The valve body 136 can control the on-off of the pipeline 134 according to the humidity value detected by the sensor 180, so that the humidification component 130 can start and stop based on the actual humidity in the cooking cavity 1102.

[0138] When valve body 136 opens pipe 134, liquid or water vapor can migrate through pipe 134 into air duct 122, thereby increasing the humidity of the outside air flowing through air duct 122 and, in turn, the humidity in cooking chamber 1102. When valve body 136 closes pipe 134, pipe 134 is blocked by valve body 136, preventing liquid or water vapor from migrating into air duct 122. At this point, only outside air is introduced into cooking chamber 1102, and the humidification function ceases.

[0139] It can be seen that by providing the valve body 136, the humidification function of the humidification component 130 can be independently controlled, thereby achieving the technical effect of improving the practicality and controllability of the air fryer 100 and optimizing the quality of food.

[0140] At the same time, the temperature control valve can not only control the opening and closing of the air duct 122, but also control the opening degree of the air duct 122, so as to accurately control the flow rate of the fresh air flow in the process of introducing external fresh air flow, so as to accurately adjust the humidity in the cooking cavity 1102.

[0141] It can be seen that by providing the sensor 180 and the valve body 136, the air fryer 100 can control the timing of introducing external airflow, on the one hand ensuring that the humidity value, oxygen content and other parameters in the cooking cavity 1102 can meet the cooking requirements, and on the other hand preventing dust and mosquitoes from entering the cooking cavity 1102 through the air duct 122 when the air fryer 100 is on standby, thereby optimizing the structure of the air fryer 100, improving the practicality and controllability of the air fryer 100, improving the quality of the cooked food, and enhancing the user experience.

[0142] It should be clarified that in the claims, specification and drawings of the present invention, the term "plurality" refers to two or more. Unless otherwise clearly defined, the orientation or positional relationship indicated by the terms "upper" and "lower" is based on the orientation or positional relationship shown in the drawings. It is only for the purpose of more conveniently describing the present invention and making the description process simpler, and is not intended to indicate or imply that the device or element referred to must have the specific orientation described, be constructed and operated in a specific orientation. Therefore, these descriptions cannot be understood as limitations on the present invention. The terms "connect", "install", "fix" and the like should be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, or a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood based on the specific circumstances of the above data.

[0143] In the claims, specification, and drawings of the present invention, the terms "one embodiment," "some embodiments," "a specific embodiment," and the like mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In the claims, specification, and drawings of the present invention, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0144] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that the present invention is susceptible to various modifications and variations. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. An air fryer, characterized in that: include: a body, wherein the body includes a cooking cavity; a moistening structure provided on the main body, the moistening structure comprising an air duct, the air duct communicating with the cooking cavity and a space outside the main body; A humidifying component is provided on the main body and is used for adjusting the humidity in the air duct.

2. The air fryer according to claim 1, characterized in that The humidifying component comprises: A liquid storage tank is provided on the main body and is used to store liquid; A pipeline, wherein a first end of the pipeline is connected to the liquid storage tank, and a second end of the pipeline is connected to the air duct, or the second end of the pipeline is located in the air duct.

3. The air fryer according to claim 2, characterized in that The pipeline is a capillary tube.

4. The air fryer according to claim 1, characterized in that The air duct includes a first air duct, a first end of the first air duct is communicated with the cooking cavity, and a second end of the first air duct is communicated with the outside of the body; The humidifying component is communicated with the first air duct.

5. The air fryer according to claim 4, characterized in that: The air duct further includes a second air duct, wherein the first end and the second end of the second air duct are both in communication with the cooking cavity, and the first end of the first air duct is in communication with the second air duct; The humidifying component is in communication with the first air duct and / or the second air duct; or The humidifying component is located in the first air duct, or in the second air duct.

6. The air fryer according to claim 5, characterized in that: A first fan blade is provided in the cooking cavity; The extension direction of the second air duct is consistent with the air outlet direction of the first fan blade.

7. The air fryer according to claim 2, characterized in that: Also includes: a sensor, provided in the air duct or the cooking cavity, the sensor being used to detect a humidity value; A valve body is provided in the pipeline and connected to the sensor, and the valve body is used to open or close the pipeline.

8. The air fryer according to any one of claims 1 to 6, characterized in that: The main body also includes a heat dissipation cavity, and the air fryer also includes: a hot air component, disposed on the main body, for blowing high-temperature air into the cooking cavity, and for dissipating heat from the hot air component out of the main body; The air duct is connected to the heat dissipation cavity.

9. The air fryer according to any one of claims 1 to 6, characterized in that: The air duct includes an air inlet, and the air fryer further includes: The fan is arranged opposite to the air inlet, and the airflow flowing into the air duct can drive the fan to rotate.

10. The air fryer according to claim 9, characterized in that: Also includes: a base, provided on the body; a cover body, buckled on the base, and the fan is located between the base and the cover body; The base and the cover clamp and position the fan; The cover is a light-transmitting cover.

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