Air fryer

Abstract

The utility model discloses an air fryer which comprises a machine body, a reflecting cover is arranged in the machine body, a cooking cavity is formed below the reflecting cover, a hot air assembly is arranged on the upper portion of the interior of the cooking cavity, the cooking cavity is provided with a first baking tray and a second baking tray which are distributed up and down, and the first baking tray comprises a first bottom wall and a first side wall arranged on the periphery of the first bottom wall in a surrounding mode. The second baking tray comprises a second bottom wall and a second side wall arranged on the periphery of the second bottom wall in a surrounding mode, a first ventilation channel is formed between the first side wall and the side wall of the cooking cavity, a second ventilation channel is formed between the side wall of the second baking tray and the side wall of the cooking cavity, and the size H1 of the first ventilation channel in the height direction is larger than the size H2 of the second ventilation channel in the height direction. According to the air fryer, the problem that the upper surfaces of food materials in the second baking tray are poorer in coloring is solved, more hot air is guided to enter the space between the first baking tray and the second baking tray by arranging the longer side wall on the first baking tray, and the coloring effect of the upper surfaces of the food materials in the second baking tray is improved.

Description

TECHNICAL FIELD

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

[0002] In the condition that the volume of the air fryer is limited, in order to make more effective use of its space, a multi-layer grill is used, so that multiple layers of food can be cooked at the same time.

[0003] The prior art CN221105608U discloses an "air fryer", which comprises a pot body and a hot air assembly, the hot air assembly comprises a fan and a heating element, the bottom wall of the pot body is provided with a plurality of flow guide ribs, each flow guide rib comprises a first extension part arranged on the bottom wall of the pot body and a second extension part extending from the outer end of the first extension part to the side wall of the pot body, the hot air generated by the hot air assembly flows along the second extension part located on the side wall of the pot body to the first extension part located on the bottom wall of the pot body, thereby achieving the transportation of the hot air flow and the rapid diffusion of the hot air flow in the pot body, and the food is cooked, but the upper grill and the lower grill are arranged side by side in an up-down manner, and both the upper grill and the lower grill are flat grill plates, this way makes the heat of the hot air mostly act on the upper grill, although the edge of the grill is provided with a gap for the flow of hot air corresponding to the flow guide rib, but due to the blockage of the upper grill, part of the hot air cannot penetrate the upper grill to reach the lower grill, the hot air entering between the upper grill and the lower grill is less, resulting in poor front coloring effect of the food in the lower grill, and even when part of the hot air reaches the lower grill, the heat still causes serious loss. SUMMARY

[0004] The purpose of the utility model is to provide an air fryer, which solves the problem of serious heat loss of hot air when it reaches the second grill, resulting in poor coloring of the upper surface of the food in the second grill, by setting a longer side wall on the first grill to guide more hot air into the space between the first grill and the second grill, so that the upper surface of the second grill obtains sufficient heat, and the coloring effect of the upper surface of the food in the second grill is improved.

[0005] In order to achieve the above-mentioned purpose, the utility model adopts the following technical scheme: an air fryer, comprising a machine body, a reflecting cover is arranged in the machine body, a cooking cavity is formed below the reflecting cover, a hot air assembly is arranged above the inside of the cooking cavity, the cooking cavity is provided with a first grill and a second grill distributed in an up-down manner, the first grill comprises a first bottom wall and a first side wall surrounding the outer periphery of the first bottom wall, the second grill comprises a second bottom wall and a second side wall surrounding the outer periphery of the second bottom wall, a first ventilation channel is formed between the first side wall and the side wall of the cooking cavity, a second ventilation channel is formed between the second side wall of the second grill and the side wall of the cooking cavity, the size H1 of the first ventilation channel in the height direction is greater than the size H2 of the second ventilation channel in the height direction.

[0006] The utility model discloses the following advantages are obtained after adopting the technical scheme: the size H1 of the first ventilation channel in the height direction is greater than the size H2 of the second ventilation channel in the height direction, and H1 is greater, so that the first ventilation channel can guide the passing hot air to form a uniform and stable airflow, more hot air can be guided to the area between the first baking tray and the second baking tray through the first ventilation channel, and more hot air is preferentially blown to the upper surface of the food in the second baking tray, so that the second baking tray can obtain sufficient heat.H2 is smaller, and the hot air can quickly disperse above the second baking tray at the second ventilation channel, so that the upper surface of the food in the second baking tray is colored more uniformly.

[0007] Further, the first bottom wall is connected to the inner side of the middle part of the first side wall.

[0008] The first bottom wall is connected to the inner side of the middle part of the first side wall, so that a space for the hot air to stay is formed below the first bottom wall, more hot air can be blown to the upper surface of the second baking tray, and the uniformity of the coloring of the upper surface of the food in the second baking tray is further optimized.

[0009] Further, the first baking tray further comprises a storage bottom wall connected to the inner side of the middle part of the first side wall, and the first bottom wall is connected to the bottom end of the first side wall.

[0010] The storage bottom wall is used for placing food, is connected to the inner side of the middle part of the first side wall, the first side wall is used for guiding the hot air to blow to the second baking tray, the first bottom wall is connected to the bottom end of the first side wall, and part of the hot air can be guided to the upper surface of the second baking tray along the first bottom wall, so that the food in the middle area of the upper surface of the second baking tray can obtain sufficient heat, and the food in the middle area and the surrounding area is colored more uniformly. The space for the hot air to stay can be formed between the storage bottom wall and the first bottom wall, which is beneficial to fully heating the food on the storage bottom wall.

[0011] Further, the height distance from the first bottom wall to the storage bottom wall is H3, and the height distance from the storage bottom wall to the top end of the first side wall is H4, and H3

[0012] When H3 is less than H4, the storage bottom wall is closer to the second baking tray, and when food is placed on the storage bottom wall, a part of the ventilation holes located on the storage bottom wall is shielded, so that part of the hot air can stay below the storage bottom wall and above the second baking tray, and the upper surface of the food in the second baking tray is fully heated, and the coloring effect of the upper surface of the food in the second baking tray is optimized.

[0013] Further, the width W1 of the first ventilation channel is greater than the width W2 of the second ventilation channel, and the projection outline of the first baking tray in the horizontal plane is located on the inner side of the projection outline of the second baking tray.

[0014] The width of the first ventilation channel is larger, so that more hot air can be blown to the area between the first baking tray and the second baking tray, and the upper surface of the second baking tray can receive more hot air from the space between the outer side wall of the first baking tray and the inner side wall of the cooking cavity, so that the upper surface of the second baking tray can obtain sufficient heat, and the width of the second ventilation channel is smaller, so that more hot air can be dispersed on the upper surface of the second baking tray, achieving the purpose of uniform coloring of the upper surface of the food in the second baking tray. The projection of the second baking tray on the horizontal plane surrounds the projection of the first baking tray on the horizontal plane, so that the upper surface of the second baking tray can receive more hot air blown down from the first ventilation channel, and the upper surface of the second baking tray can obtain sufficient heat, further improving the purpose of uniform coloring of the upper surface of the food in the second baking tray.

[0015] Further, the cooking cavity is provided with a wind guide, which divides the cooking cavity into an upper hot air cavity and a lower processing cavity. The hot air assembly is located in the hot cavity. The inner wall of the reflector cover forms an air outlet channel for communicating the hot air cavity and the cooking cavity. The width of the air outlet channel gradually narrows from top to bottom.

[0016] The width of the air outlet channel gradually narrows from top to bottom, so that a "narrow tube effect" is formed at the air outlet channel. When the hot air passes through the air outlet channel, the flow rate of the hot air at the outlet of the air outlet channel increases, thereby increasing the initial flow rate of the hot air blown to the processing cavity. The flow rate of the hot air is sufficient to blow to the upper surface of the second baking tray and uniformly heat and color the upper surface of the food in the second baking tray.

[0017] Further, the projection of the outer edge of the wind guide on the horizontal plane is located outside the projection of the upper edge of the first side wall on the horizontal plane.

[0018] The projection of the outer edge of the wind guide on the horizontal plane surrounds the projection of the upper edge of the first side wall on the horizontal plane. The hot air blown out of the air outlet channel can be blown into the space between the first side wall and the inner side wall of the processing cavity, so that the second baking tray can obtain sufficient heat, thereby achieving the purpose of uniformly heating the food in the second baking tray.

[0019] Further, the middle region of the wind guide is provided with a return air ring extending downward and penetrating upward and downward.

[0020] Adopting the preceding technical scheme, the air outlet channel communicates the hot air cavity and the processing cavity, and negative pressure is formed in the hot air cavity after the hot air is blown out from the air outlet channel, so that the hot air of the processing cavity can return to the hot air cavity through the air return ring of the air guide piece, and since the inner diameter of the air return ring gradually increases from bottom to top, this structure can accelerate the flow rate of the hot air returning to the hot air cavity, thereby improving the hot air circulation between the first baking tray and the second baking tray, improving the air return speed of the hot air between the first baking tray and the second baking tray, and making the coloring on the upper surface of the second baking tray uniform.

[0021] Further, the inner diameter D1 of the bottom end of the air return ring is 40mm-80mm.

[0022] Adopting the preceding technical scheme, by limiting D1 to 40mm-80mm, it can not only ensure that the returned hot air is sucked into the air return ring, but also avoid sucking too much hot air. When D1<40mm, since the diameter of the air return ring is too small in the process of returning, part of the hot air will flow to other areas below the air guide piece and cannot flow back to the hot air cavity in time, which will reduce the air return efficiency between the first baking tray and the second baking tray; when D1>80mm, since the diameter of the air return ring is too large in the process of returning, the air return ring will suck the hot air from other areas, and there is not enough hot air to reach the area between the first baking tray and the second baking tray, which will cause the upper surface of the second baking tray to not obtain enough heat and the coloring effect to be poor.

[0023] Further, the edge of the air guide piece extends downward and outward, and the lower surface of the air guide piece forms an upward-arched return flow area between the air return ring and the outer edge of the air guide piece.

[0024] Adopting the preceding technical scheme, the returned hot air is heated in the return flow area of the air guide piece, and the hot air blown out from the air outlet channel can guide the hot air in the return flow area to quickly circulate above the food on the first baking tray, so that the coloring on the upper surface of the food in the first baking tray is more uniform. BRIEF DESCRIPTION OF DRAWINGS

[0025] The utility model will be further described in connection with the drawings:

[0026] Figure 1 It is the structure schematic view of an air fryer of the utility model;

[0027] Figure 2 It is the hot air circulation channel schematic view of an air fryer of the utility model;

[0028] Figure 3 It is the hot air cavity structure schematic view of an air fryer of the utility model;

[0029] Figure 4 Figure 2 is a structural schematic view of a second baking tray of the utility model;

[0030] Figure 5 Figure 3 is an enlarged view of A of the utility model; Figure 1 DETAILED DESCRIPTION

[0031] In order to make the purpose, technical scheme and advantages of the embodiments of the utility model clearer, the technical scheme in the embodiments of the utility model will be described clearly and completely below in combination with the drawings in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, rather than all the embodiments.

[0032] The terms "first", "second" and the like (if any) in the description and claims of the utility model are used to distinguish similar objects, rather than to describe a specific order or sequence, even if "second" is used in front of a certain technical feature to distinguish, it does not mean that it must have "first". It should be understood that in the utility model, "including" and "having" and any variants thereof are intended to cover non-exclusive inclusion. It should be understood that in the utility model, "multiple" means two or more than two. "And / or" is only a description of the relationship between the associated objects, which means that there may be three kinds of relationships, for example, X and / or Y can represent: X alone, X and Y exist at the same time, and Y alone. The character " / " generally represents that the associated objects before and after are in an "or" relationship. "Including X, Y and Z", "including X, Y, Z" means that X, Y and Z are all included, "including X, Y or Z" means that one of X, Y and Z is included, "including X, Y and / or Z" means that any one or any two or three of X, Y and Z is included.

[0033] The technical scheme of the utility model will be described in detail below with specific embodiments. The following several specific embodiments can be combined or replaced according to actual conditions, and the same or similar concepts or processes may not be described in some embodiments.

[0034] As Figure 1 and Figure 2 ​The utility model provides a kind of air fryer, including body 1, body 1 is provided with reflecting cover 11, reflecting cover 11 is formed with cooking cavity 2 below, the upper portion of cooking cavity 2 inside is equipped with hot air assembly 31, cooking cavity 2 is equipped with first baking tray 41, second baking tray 42 distributed in upper and lower, first baking tray 41 includes first bottom wall 412 and the first side wall 411 peripherally arranged in first bottom wall 412, second baking tray 42 includes second bottom wall 422 and the second side wall 421 peripherally arranged in second bottom wall 422, first side wall 411 and the sidewall between cooking cavity 2 form first ventilation channel, second baking tray 42 sidewall and the sidewall between cooking cavity 2 form second ventilation channel, the size H1 of first ventilation channel in height direction is greater than the size H2 of second ventilation channel in height direction.

[0035] It can be understood that the size H1 of first ventilation channel in height direction is greater than the size H2 of second ventilation channel in height direction, H1 is greater, so that first ventilation channel can guide the hot air passing to form uniform and stable airflow, more hot air can be guided to the area between first baking tray 41 and second baking tray 42 through first ventilation channel, so that more hot air is preferentially blown to the upper surface of food in second baking tray 42, and second baking tray 42 can obtain sufficient heat.H2 is smaller, and the hot air can be quickly dispersed above second baking tray 42 at second ventilation channel, so that the upper surface of food in second baking tray 42 is colored more uniformly.

[0036] At the same time, due to the negative pressure effect, a part of the hot air flows to the first bottom wall 412 and is sucked back to the hot air assembly 31, thereby heating the lower surface of the food in the first baking tray 41 and optimizing the coloring effect of the food in the first baking tray 41.

[0037] The air fryer in the embodiment is a drawer type, specifically, the air fryer includes a body 1 and a reflecting cover 11 installed in the body 1, a cooking cavity 2 is formed below the reflecting cover 11, a wind guide 21 is arranged in the cooking cavity 2, the reflecting cover 11 is arranged above the wind guide 21, the wind guide 21 divides the cooking cavity 2 into an upper hot air cavity 3 and a lower processing cavity 4, an opening is arranged on the side of the body 1 and communicates with the cooking cavity 2, and the processing cavity 4 is pullably inserted into the cooking cavity 2 of the body 1 from the opening.

[0038] The air fryer in the utility model can also adopt a flip cover type.

[0039] In addition, it should be noted that the method for using the air fryer in the embodiment includes multiple methods: one method is double-layer heating: the air fryer includes at least two baking trays (the first baking tray 41 and the second baking tray 42), and the user places the first baking tray 41 at the first position and the second baking tray 42 at the second position when using the air fryer, and the double-layer heating is achieved by placing food on both the first baking tray 41 and the second baking tray 42; another method is single-layer heating: the air fryer includes one baking tray or multiple baking trays, and the user can selectively place one baking tray at the first position or place one baking tray at the second position when using the air fryer to achieve single-layer heating of the food.

[0040] Of course, the air fryer in the utility model is not limited to only the first position and the second position, and in the case of a deep pot body, a third position or a fourth position can be optionally arranged in the pot body, so that the baking tray has other heights in the pot body that are different from the first position and the second position.

[0041] Optionally, in one embodiment, the first bottom wall 412 is connected to the inner side of the middle part of the first side wall 411, so that a space for staying hot air is formed below the first bottom wall 412, and more hot air can be blown to the upper surface of the second baking tray 42, further optimizing the uniformity of the coloring of the upper surface of the food in the second baking tray 42.

[0042] Preferably, in another embodiment, the first baking tray 41 further includes a storage bottom wall 413 connected to the inner side of the middle part of the first side wall 411, and the first bottom wall 412 is connected to the bottom end of the first side wall 411. The storage bottom wall 413 is connected to the inner side of the middle part of the first side wall 411 for placing food, the first side wall 411 is used for guiding hot air to blow to the second baking tray 42, the first bottom wall 412 is connected to the bottom end of the first side wall 411, and the hot air continues to guide part of the hot air to blow to the upper surface of the second baking tray 42, so that the food in the middle region of the upper surface of the second baking tray 42 can obtain sufficient heat, and the coloring of the food in the middle region and the surrounding region is more uniform, and a space for staying hot air can be formed between the storage bottom wall 413 and the first bottom wall 412, which is beneficial to fully heating the food on the storage bottom wall 413.

[0043] More preferably, the height distance from the first bottom wall 412 to the storage bottom wall 413 is H3, and the height distance from the storage bottom wall 413 to the top end of the first side wall 411 is H4, so that H3

[0044] Specifically, the cooking cavity 2 is provided with a wind guide 21, which divides the cooking cavity 2 into an upper hot air cavity 3 and a lower processing cavity 4, and the hot air assembly 31 is located in the hot cavity. The wind guide 21 and the inner wall of the reflector 11 form an air outlet channel 12 that connects the hot air cavity 3 and the cooking cavity 2. The width of the air outlet channel 12 gradually narrows from top to bottom.

[0045] It can be understood that the wind guide 21 divides the cooking cavity 2 into the upper hot air cavity 3 and the lower processing cavity 4, and is used to guide the hot air blown by the hot air assembly 31 to the processing cavity 4. The wind guide 21 and the inner wall of the reflector 11 form an air outlet channel 12 that connects the processing cavity 4 and the hot air cavity 3 and gradually narrows from top to bottom, so that a "narrow tube effect" is formed at the air outlet channel 12. When the hot air passes through the air outlet channel 12, the flow rate of the hot air at the outlet of the air outlet channel 12 increases, thereby increasing the initial flow rate of the hot air blown to the processing cavity 4. The flow rate of the hot air is sufficient to blow the hot air to the upper surface of the second baking tray 42 and uniformly heat and color the upper surface of the food in the second baking tray 42.

[0046] Specifically, the hot air cavity 3 is located above the processing cavity 4, and the hot air cavity 3 is provided with a reflector 11 and a hot air assembly 31. The hot air assembly 31 includes an ionic fan 311 arranged on the reflector 11 and a motor 312 for driving the ionic fan 311. Through the rotation of the ionic fan 311, hot air is delivered to the processing cavity 4 to heat the food. The reflector 11 is arranged above the wind guide 21, and the outer surface of the wind guide 21 and the inner surface of the reflector 11 form an air outlet channel 12 that gradually narrows from top to bottom, so that the hot air is accelerated to blow out from the air outlet channel 12.

[0047] Specifically, as shown in Figure 3 The ionic fan 311 divides the hot air cavity 3 into a suction area 32 and a throwing area 33. The suction area 32 is an air inlet channel for the hot air, and the throwing area 33 is an air outlet channel 12 for the hot air. The wind guide 21 includes a partition 212 that separates the suction area 32 and the throwing area 33, forming separate air inlet and outlet channels 12. The wind guide 21 further includes a first guide portion 213, and the reflector 11 includes a second guide portion 111. The first guide portion 213 and the second guide portion 111 form a smooth air outlet channel 12 that gradually narrows from top to bottom, so as to accelerate the hot air and increase the initial speed of the hot air blown out of the air outlet channel 12.

[0048] Specifically, the projection of the outer edge of the wind guide 21 on the horizontal plane is located outside the projection of the upper edge of the first side wall 411 on the horizontal plane.

[0049] It can be understood that the projection of the outer edge of the air guide piece 21 on the horizontal plane encloses the projection of the upper edge of the first side wall 411 on the horizontal plane, and the hot air blown out by the air outlet channel 12 can be blown into the space between the first side wall 411 and the inner side wall of the processing cavity 4 to reach the area between the first baking tray 41 and the second baking tray 42, so that the upper surface of the second baking tray 42 can obtain sufficient heat, thereby achieving the purpose of uniform coloring on the upper surface of the second baking tray 42.

[0050] Specifically, the width W1 of the first ventilation channel is greater than the width W2 of the second ventilation channel, and the projected outer contour of the first baking tray 41 on the horizontal plane is located inside the projected outer contour of the second baking tray 42.

[0051] It can be understood that the first ventilation channel has a greater width, so that more hot air can be blown to the area between the first baking tray 41 and the second baking tray 42, and the upper surface of the second baking tray 42 can receive more hot air from the space between the outer side wall of the first baking tray 41 and the inner side wall of the cooking cavity 2, so that the upper surface of the second baking tray 42 can obtain sufficient heat, and the second ventilation channel has a smaller width, so that more hot air can be dispersed on the upper surface of the second baking tray 42, thereby achieving the purpose of uniform coloring on the upper surface of the food in the second baking tray 42. The projected outer contour of the second baking tray 42 surrounds the projected outer contour of the first baking tray 41 on the horizontal plane, so that the upper surface of the second baking tray 42 can receive more hot air blown down from the first ventilation channel, and the upper surface of the second baking tray 42 can obtain sufficient heat, thereby further improving the purpose of uniform coloring on the upper surface of the food in the second baking tray 42.

[0052] On the basis of the above, the projection of the outer edge of the air guide piece 21 on the horizontal plane is located outside the projection of the upper edge of the first side wall 411 on the horizontal plane, and the projection of the outer edge of the air guide piece 21 on the horizontal plane encloses the projection of the upper edge of the first side wall 411 on the horizontal plane, so that the hot air blown out by the air outlet channel 12 can be blown into the space between the first side wall 411 and the inner side wall of the processing cavity 4 to reach the area between the first baking tray 41 and the second baking tray 42, so that the upper surface of the second baking tray 42 can obtain sufficient heat, thereby achieving the purpose of uniform coloring on the upper surface of the second baking tray 42.

[0053] In addition, the middle region of the air guide piece 21 includes a trumpet-shaped air return ring 211 extending downward and penetrating through from top to bottom, and the inner diameter of the air return ring 211 gradually increases from bottom to top.

[0054] It can be understood that the air outlet channel 12 communicates the hot air chamber 3 and the processing chamber 4, and the hot air blown out from the air outlet channel 12 will form a negative pressure in the hot air chamber 3, so that the hot air of the processing chamber 4 can return to the hot air chamber through the air return ring 211 of the air guide piece 21. Since the inner diameter of the air return ring 211 gradually increases from bottom to top, this structure can accelerate the flow rate of the hot air flowing back to the hot air chamber 3, thereby improving the hot air circulation between the first baking tray 41 and the second baking tray 42, increasing the air return speed of the hot air between the first baking tray 41 and the second baking tray 42, and making the coloring on the upper surface of the second baking tray 42 uniform. It can also make the flow rate of the hot air gradually decrease at the upper end of the air return ring 211, so that the hot air can obtain sufficient heating time in the hot air chamber 3, thereby making the hot air fully heated by the hot air assembly 31 and re-entering the circulation.

[0055] Preferably, the inner diameter D1 of the bottom end of the air return ring 211 is 40mm-80mm. By limiting D1 to 40mm-80mm, it can ensure that the hot air is sucked into the air return ring 211, and avoid sucking too much hot air. When D<40mm, the hot air will flow to other areas below the air guide piece 21 during the backflow process due to the small diameter of the air return ring 211, and cannot flow back to the hot air chamber in time, which will reduce the air return efficiency between the first baking tray 41 and the second baking tray 42; when D1>80mm, the hot air will be sucked into the air return ring 211 during the backflow process due to the large diameter of the air return ring 211, and there is not enough hot air to reach the area between the first baking tray 41 and the second baking tray 42, resulting in that the upper surface of the second baking tray 42 cannot obtain enough heat, and the coloring effect is poor.

[0056] Specifically, the edge of the air guide piece 21 extends downward and outward, and the lower surface forms an upward arch between the air return ring 211 and the outer edge of the air guide piece 21 to form a backflow area as shown in B in the middle. Figure 2 At the same time, the formation of the backflow area also forms a shielding part 214 on the upper surface of the air guide piece 21, which can effectively shield the heat radiation of the hot air assembly 31 to the first baking tray 41, and avoid the food in the first baking tray 41 from being overheated and scorched.

[0057] It can be understood that the hot air flowing back is heated in the backflow area of the air guide piece 21, and the hot air blown out from the air outlet channel 12 can guide the hot air in the backflow area to quickly circulate above the food on the first baking tray 41, so that the coloring on the upper surface of the food in the first baking tray 41 is more uniform.

[0058] In addition, as shown in Figure 5As shown, since the hot air is accelerated from the air outlet channel 12 to blow out the hot air into the processing cavity 4, the hot air flow rate at the first and second air vent channels is greater than that at the first and second bottom walls 412 and 422, thus forming a negative pressure on the hot air flow path of the first and second bottom walls 412 and 422, and under the action of the negative pressure, the hot air flows through the second bottom wall 422, the first bottom wall 412 and is finally sucked back to the hot air cavity through the return air ring 211 located at the center region of the air guide piece 21, so as to form a complete hot air circulation in the machine body 1.

[0059] Based on the above, in one embodiment, as shown in Figure 4 As shown, the second side wall 421 is provided with a plurality of outwardly protruding wind blocking parts 423.

[0060] In the embodiment, the air fryer is in the shape of a cube, and the outwardly protruding wind blocking parts 423 are arranged at the corners of the cube.

[0061] In other embodiments, the second side wall 421 is provided with a plurality of outwardly protruding wind blocking parts 423, and the wind blocking parts 423 are in close contact with the side wall of the cooking cavity 2. Between the second side wall 421 and the side wall of the cooking cavity 2 in the circumferential direction of the second baking tray 42, a second air vent channel is formed between two adjacent wind blocking parts 423.

[0062] Optionally, the wind blocking parts 423 can be limited in number and position according to the specific shape of the air fryer.

[0063] Specifically, the outer bottom surface of the second baking tray 42 is provided with guide ribs 424, the outer ends of the guide ribs 424 are close to the wind blocking parts 423, and the inner ends of the guide ribs 424 extend to the center of the second baking tray 42.

[0064] As a preferred, the guide ribs 424 are formed by punching and folding downward from the second bottom wall 422, the second bottom wall 422 forms a gas permeable through hole at the top end of the guide rib 424, and the wind blocking parts 423 correspond to the guide ribs 424 one by one.

[0065] Therefore, in this embodiment, the guide ribs 424 are provided with one corresponding to each of the wind blocking parts 423.

[0066] Optionally, the guide ribs 424 and the second bottom wall 422 can also be installed in another way, for example, by gluing or clamping.

[0067] It can be understood that when the hot air blows into the outer periphery of the second side wall 421, under the blocking effect of the wind blocking part 423, a part of the hot air can enter the space below the second baking tray 42 through the second ventilation channel, so that the hot air quickly enters the bottom of the second baking tray 42 along the outer periphery of the second side wall 421, realizing the effect of the hot air flowing quickly to the middle part of the second bottom wall 422. The outer end of the guide rib 424 is close to the wind blocking part 423, and when the hot air is blocked by the wind blocking part 423, it flows along the guide rib 424, so that the hot air blowing to the second bottom wall 422 can be uniformly dispersed in the second baking tray 42. The inner end of the guide rib 424 extends to the center of the second baking tray 42, and the hot air is guided by the guide rib 424 to blow to the center of the baking tray, which ensures that the lower surfaces of the food materials located in the middle part of the second baking tray 42 and the lower surfaces of the surrounding food materials are more evenly colored.

[0068] Most preferably, the guide rib 424 is integrally formed by punching and folding downward from the second bottom wall 422, without the need for additional connecting parts. This not only avoids the problem of uneven distribution of hot air due to air leakage at the connection between the two parts, but also makes the connection strength of the two parts higher, so that loosening or deformation is less likely to occur during the blowing process of the hot air along the guide rib 424, ensuring the stability of the hot air flow. The air-permeable holes at the top end of the guide rib 424 make it easier for the hot air to pass through, increasing the ventilation of the lower part of the second baking tray 42 and helping to heat and color the food materials in the second baking tray 42 more evenly.

[0069] Based on the above embodiment, in this embodiment, the following structure is preferably defined as follows:

[0070] As shown in Figure 5 In order to better guide the hot air to the middle part of the second baking tray 42 by the material placing bottom wall 413, the material placing bottom wall 413 is divided into a ventilation area 414 and a non-ventilation area 415. The non-ventilation area 415 is connected with the first side wall 411, and the ratio of the distance R3 between the non-ventilation area 415 and the center of the processing cavity 4 to the width R4 between the first side wall 411 and the center of the processing cavity 4 is limited to 0.5mm-0.8mm; the ratio of the distance R3 between the non-ventilation area 415 and the center of the processing cavity 4 to the inner diameter D1 of the air return ring 211 is limited to 2R1 / D1=2-4.

[0071] As shown in Figure 3 The width L2 of the bottom end of the air outlet channel 12 is limited to L2=10mm-20mm, so that the hot air can be accelerated sufficiently without producing excessive noise, achieving the best effect. When the width of the air outlet channel 12 is greater than 20mm, the flow rate of the hot air may be reduced, failing to achieve the effect of acceleration; when the width of the air outlet channel 12 is less than 10mm, although the flow rate of the hot air is increased, the noise is also increased;

[0072] AsFigure 2 As shown, the horizontal distance L1 from the top of the first sidewall 411 to the bottom edge of the air guide 21 is limited to the range of L1 = 5mm to 20mm. The hot air blown out of the air outlet 12 blows more towards the space between the first baking pan 41 and the inner sidewall of the cooking cavity 2, and then blows towards the area between the first baking pan 41 and the second baking pan 42, heating the upper surface of the food in the second baking pan 42 and improving the browning effect of the upper surface of the food in the second baking pan 42. If the horizontal distance L1 from the top of the first sidewall 411 to the bottom edge of the air guide 21 is less than 5mm, some hot air will be blown directly onto the upper surface of the first baking pan 41, resulting in insufficient hot air blowing onto the area between the first baking pan 41 and the second baking pan 42, thus causing poor browning of the food on the upper surface of the second baking pan 42; if the horizontal distance L1 from the top of the first sidewall 411 to the bottom edge of the air guide 21 is greater than 20mm, too much hot air will be blown onto the area between the first baking pan 41 and the second baking pan 42, resulting in too much hot air blowing onto the upper surface of the second baking pan 42, causing the food on the upper surface of the second baking pan 42 to be overheated and burnt.

[0073] like Figure 1 As shown, the width of the second ventilation channel is W2, and the radius of the inscribed circle of the cooking cavity 2 at the second ventilation channel is R2. W2 / R2 = 0.05~0.2. The hot air blown towards the area between the first baking pan 41 and the second baking pan 42 can be used more to heat the upper surface of the food in the second baking pan 42, thus improving the browning effect of the upper surface of the food in the second baking pan 42.

[0074] The width of the first ventilation channel is W1, and the radius of the inscribed circle of the cooking cavity 2 at the first ventilation channel is R1, W1 / R1 = 0.1~0.3, so that more hot air can be blown to the area between the first baking pan 41 and the second baking pan 42, heating the upper surface of the food in the second baking pan 42 and improving the browning effect of the upper surface of the food in the second baking pan 42.

[0075] The specific numerical ranges mentioned above are for illustrative purposes in this embodiment. The specific positions and sizes of the first baking pan 41 and the second baking pan 42 are related to the dimensions of the machine body 1. Different volumes of pots can achieve uniform heating using the proportional range mentioned in this invention. Besides the preferred embodiments described above, this invention has other implementation methods. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection claimed by this invention.

Claims

1. An air fryer, comprising a machine body, a reflecting cover is arranged in the machine body, a cooking cavity is formed below the reflecting cover, and a hot air assembly is arranged above the inside of the cooking cavity, characterized in that, The cooking cavity is provided with a first baking tray and a second baking tray distributed upward and downward, the first baking tray comprises a first bottom wall and a first side wall surrounding the outer periphery of the first bottom wall, the second baking tray comprises a second bottom wall and a second side wall surrounding the outer periphery of the second bottom wall, a first ventilation channel is formed between the first side wall and the side wall of the cooking cavity, a second ventilation channel is formed between the second side wall and the side wall of the cooking cavity, the size H1 of the first ventilation channel in the height direction is greater than the size H2 of the second ventilation channel in the height direction.

2. The air fryer according to claim 1, characterized in that The first bottom wall is connected to the inner side of the middle part of the first side wall.

3. The air fryer according to claim 1, characterized in that, The first baking tray further comprises a storage bottom wall, the storage bottom wall is connected to the inner side of the middle part of the first side wall, and the first bottom wall is connected to the bottom end of the first side wall.

4. The air fryer according to claim 3, characterized in that The height distance from the first bottom wall to the storage bottom wall is H3, the height distance from the storage bottom wall to the top end of the first side wall is H4, and H3 < H4.

5. The air fryer of claim 1, wherein, The width W1 of the first ventilation channel is greater than the width W2 of the second ventilation channel, and the projection of the first baking tray on the horizontal plane is located on the inner side of the projection of the second baking tray.

6. The air fryer of claim 1, wherein, The cooking cavity is provided with a wind guide, which divides the cooking cavity into an upper hot air chamber and a lower processing chamber, the hot air assembly is located in the hot air chamber, the wind guide and the inner wall of the reflector form an air outlet channel for connecting the hot air chamber and the cooking cavity, and the width of the air outlet channel gradually narrows from top to bottom.

7. The air fryer of claim 6, wherein, The projection of the outer edge of the wind guide on the horizontal plane is located on the outer side of the projection of the upper edge of the first side wall on the horizontal plane.

8. The air fryer of claim 7, wherein, The middle region of the wind guide is provided with a return air ring extending downward and penetrating upward and downward, and the inner diameter of the return air ring gradually increases from bottom to top.

9. The air fryer of claim 8, wherein, The inner diameter D1 of the bottom end of the return air ring is 40mm-80mm.

10. The air fryer of claim 7, wherein, The edge of the wind guide extends downward and outward, and the lower surface of the wind guide forms an upward arching return flow area between the return air ring and the outer edge of the wind guide.

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