Air fryer easy to clean

Abstract

The air fryer easy to clean comprises a machine body internally provided with a containing cavity and a fryer assembly contained in the containing cavity, the fryer assembly comprises an annular fence piece and a baking tray which is arranged in the annular fence piece in a removable mode, an opening is formed in the bottom of the annular fence piece, and the baking tray is arranged in the annular fence piece in a removable mode. The baking tray is mounted at the opening in a shielding manner, so that a cooking cavity is defined by the annular enclosure piece and the baking tray in a matched manner. The annular fence piece and the baking tray can be separated, grease and residues after cooking are mainly concentrated on the baking tray, the overall depth of the baking tray is small, after use, the baking tray can be independently and manually cleaned or put into a dish washing machine to be cleaned, the shallow depth facilitates deep cleaning, food residues are avoided, and the baking tray is convenient to clean. The cleaning difficulty is reduced, oil stains on the inner side wall of the annular fence piece are little or even no oil stains exist, only the annular fence piece needs to be simply cleaned, and the cleaning difficulty is greatly reduced.

Description

Technical Field

[0001] This application belongs to the field of household appliance technology, specifically relating to an easy-to-clean air fryer. Background Technology

[0002] Air fryers use high-temperature hot air heating instead of deep-frying to achieve the same cooking effect and taste as deep-fried food. In existing technology, to hold more food, the frying unit of an air fryer is generally large and deep, and since it is mostly a one-piece structure, it is difficult to clean manually or in a dishwasher, especially the internal corners. Furthermore, the grease from the food during cooking overflows and remains at the bottom of the frying unit, further increasing the difficulty of cleaning.

[0003] Patent document CN201921519950.X discloses a detachable pot body, including a bottom pot, a side pot body fixed to the bottom pot, a handle connected to the side pot body, and a frying basket located above the bottom pot and fixed to the handle. The handle is detachably connected to the side pot body. The edge of the bottom pot extends upward to form an oil-blocking ring. The bottom of the frying basket has several oil filtering holes so that the oil during the cooking process can drip through the frying basket into the bottom pot. In this technical solution, the bottom pot acts as an oil catcher, while the frying basket serves as the cooking cavity for holding the food. Therefore, the frying basket itself is still quite deep and large. When cleaning the pot body in this solution, the handle and frying basket can be detached from the side pot. The side pot and bottom pot are cleaned as a single, non-detachable component, as are the handle and frying basket. The deep frying basket still presents a problem of being difficult to clean. Furthermore, the basket is connected to the handle, meaning that water inevitably enters the handle and the connection point between the handle and the basket during cleaning, making it difficult for moisture to evaporate and easily leading to bacterial growth. In addition, the bottom of the frying basket has oil drain holes. During cooking, oil drips, some of which remains on the basket, while some accumulates in the bottom pot. This oil caramelizes at high temperatures. During cleaning, both the frying basket and the bottom pot need to be thoroughly cleaned to avoid oil residue, which undoubtedly increases the user's cleaning burden. Utility Model Content

[0004] This application provides an easy-to-clean air fryer to solve the technical problem that existing air fryer components are large in size and deep, and grease tends to accumulate at the bottom of the deep frying basket, making them difficult to clean after use and leaving cleaning dead corners.

[0005] The technical solution adopted in this application is as follows:

[0006] An easy-to-clean air fryer includes a body with an internal cavity and an air fryer assembly housed within the cavity. The air fryer assembly includes an annular baffle and a baking tray removably placed within the annular baffle. The bottom of the annular baffle has an opening, and the baking tray is concealed and installed in the opening so that the annular baffle and the baking tray cooperate to form a cooking cavity.

[0007] The annular baffle in this application is detachably connected to the baking tray. When the baking tray is placed inside the annular baffle, it covers the bottom opening of the baffle and forms a cooking cavity. Food can be placed on the baking tray during cooking. Compared to existing technologies where the frying basket forming the cooking cavity is a single, deep structure, the annular baffle and baking tray in this application are detachable. Cooking grease and residue are mainly concentrated on the baking tray, which is shallow. After use, the tray can be manually washed or placed in a dishwasher. The shallow depth facilitates deep cleaning, preventing food residue and reducing cleaning difficulty. The inner wall of the annular baffle has little or no grease, requiring only simple cleaning, significantly reducing cleaning difficulty. Furthermore, the removable design of the baking tray allows it to be easily removed after cooking and placed directly on the table as a food container, eliminating the need to plate the food separately.

[0008] Furthermore, the detachable design of the ring-shaped baffle and the baking tray provides greater flexibility in material selection, enhancing cooking performance at a lower cost. For example, the baking tray has the largest contact area with food, while the ring-shaped baffle functions to create space within the cooking chamber for hot air circulation. Therefore, the ring-shaped baffle can be made of ordinary materials, while the baking tray can be made of ceramic. Ceramic has excellent non-stick properties, making it difficult for food residue and grease to adhere, suitable for grilling meats in an air fryer. It is also very easy to clean, further reducing the user's cleaning burden. Alternatively, the ring-shaped baffle can be made of ordinary materials, while the baking tray can be made of food-grade stainless steel, meeting non-stick requirements and avoiding coating peeling issues. Stainless steel baking trays are suitable for cooking vegetables and other foods with high moisture content. Of course, the air fryer in this application can include baking trays of various materials to meet different user cooking needs, adapt to various food cooking scenarios, and enhance the user's cooking experience.

[0009] The annular enclosure includes an annular sidewall and an inwardly folded edge formed by bending inward from the lower edge of the annular sidewall, and the baking tray is supported on the inwardly folded edge.

[0010] In this technical solution, the design of the annular sidewall and the inward-turned edge in the annular enclosure provides better structural stability, making the annular enclosure more stable when supporting the baking tray and reducing deformation or damage caused by external forces. Furthermore, the inward-turned edge bends inward from the lower edge of the annular sidewall, making full use of the lower space of the annular sidewall. The baking tray can be stably supported on the inward-turned edge, and the annular sidewall and the baking tray can cooperate to form a cooking cavity, optimizing the space utilization of the air fryer.

[0011] The machine body is provided with a hot air assembly located above the cooking cavity to deliver hot air into the cooking cavity, and the baking pan includes a pan bottom and a rim extending upward around the circumference of the pan bottom, the rim abutting against the annular sidewall.

[0012] In this technical solution, the design of the bottom and rim of the baking pan provides better structural stability, making the pan more stable in supporting food and reducing deformation or damage caused by external forces and high-temperature baking. Furthermore, the rim design prevents food from rolling off the edge of the baking pan when it is being removed. The rim's design against the annular sidewall guides hot air, reducing leakage and allowing it to concentrate along the inner edge of the pan and flow back to the center, creating a three-dimensional wrap around the food. This improves baking efficiency, ensures more even heating, and enhances the texture. Additionally, the rim's contact with the annular sidewall prevents food from leaking through the gap between the pan and the sidewall when being placed in the fryer assembly, thus avoiding food spoilage and increased cleaning burden.

[0013] The lower surface of the baking pan is provided with a raised stop rib, which extends out of the opening and abuts against the inner edge of the inwardly turned edge.

[0014] In this technical solution, a stop rib is protruding from the lower surface of the baking pan. On the one hand, the stop rib extends out of the opening and abuts against the inner edge of the inward-turned edge, which can achieve radial limiting of the baking pan and prevent the baking pan from moving along the circumference of the annular baffle. This ensures the relative positional relationship between the baking pan and the upper hot air assembly, and provides a guarantee for the uniform heating of the food. On the other hand, the stop rib protrudes from the lower surface of the baking pan, which can further improve the structural strength of the baking pan to a certain extent and reduce the probability of its deformation under stress. Furthermore, when the bottom of the stop rib is lower than the bottom surface of the baking pan, the stop rib can also be used as a support for the baking pan. When the baking pan is taken out and placed on the table, the stop rib acts as a support to lift the baking pan, which can reduce the contact area between the baking pan and the table, thereby reducing the heat transfer area and preventing the table surface from being burned.

[0015] The baking pan includes a bottom and a rim extending upward around the perimeter of the bottom. The upper surface of the baking pan is provided with a plurality of supporting ribs extending from the rim toward the center of the bottom.

[0016] In this technical solution, the supporting ribs serve two purposes. First, they enhance the structural strength of the baking pan and reduce the probability of deformation under stress. Second, when food is placed in the baking pan, it is supported by the supporting ribs, creating a gap between the food and the bottom of the pan. During cooking, the oil released from the food leaks into this gap, achieving oil collection and preventing excessive oil from adhering to the bottom of the food, which would affect the cooking effect. Furthermore, the gap between the food and the upper surface of the pan bottom reduces the flow resistance of hot air during hot air circulation, facilitating the smooth flow of hot air through the gap and achieving three-dimensional baking of the food. During cooking, the food can be heated evenly without flipping, improving the cooking effect.

[0017] The baking pan includes a pan bottom and a rim extending upward around the circumference of the pan bottom, and a pick-up / placement portion is provided on the rim.

[0018] In this technical solution, a pick-up and put-down section is provided on the edge, which makes it convenient for users to pick up and put down the baking tray with tools such as a tray remover. In particular, it makes it easier for users to remove the baking tray from the receiving cavity of the machine body after high-temperature baking.

[0019] The pick-and-place section consists of a plurality of strip-shaped through holes spaced circumferentially around the perimeter.

[0020] In this technical solution, multiple strip-shaped through-holes are arranged around the edge, providing users with multiple gripping points, allowing them to easily lift or move the baking tray from different angles. This is especially beneficial after high-temperature baking, making it easier for users to handle the tray and reducing the risk of burns. In the implementation where the baking tray is made of metal, the metal will generate internal stress due to thermal expansion under high-temperature baking conditions. The strip-shaped through-holes allow the baking tray some room for expansion and contraction during thermal expansion, reducing internal stress caused by temperature changes and thus extending the lifespan of the baking tray. Of course, compared to a solid edge, designing strip-shaped through-holes on the edge can reduce material usage while maintaining similar structural strength, not only reducing costs but also helping to reduce the weight of the baking tray, making it easier for users to handle.

[0021] The baking pan includes a bottom and a rim extending upward from the edge of the bottom. The upper edge of the rim bends outward to form an outward flange, which is supported on the inward flange.

[0022] In this technical solution, the design of the baking pan's bottom, rim, and the outward-curving upper edge of the rim provides better structural stability, making the pan more stable in supporting food and reducing deformation or damage caused by external forces and high-temperature baking. Furthermore, the rim design prevents food from rolling off the edge of the baking pan when it is being removed. The outward-curving edge also increases the structural strength of the rim, making it more stable and less prone to deformation during high temperatures and use. The outward-curving edge and the inward-curving edge of the ring-shaped baffle support each other, forming a stable structure that helps maintain overall stability during high-temperature cooking and reduces the risk of deformation of the inward and outward-curving edges. In addition, the combination of the inward and outward-curving edges makes more efficient use of space, resulting in a larger cooking cavity formed by the baking pan and the ring-shaped baffle, thus improving the space utilization rate of the air fryer.

[0023] The annular enclosure or the baking tray is also provided with a sealing element, and the baking tray is sealed by abutting against the annular enclosure through the sealing element.

[0024] In this technical solution, by setting a sealing element on the annular baffle or baking tray, a seal is formed between the baking tray and the annular baffle when the baking tray is installed on the annular baffle. This prevents hot air from leaking from the contact point between the baking tray and the annular baffle. On the one hand, this ensures thermal efficiency and reduces energy waste. On the other hand, it prevents hot air from entering the machine body through the contact point between the baking tray and the annular baffle, thereby protecting the internal components of the machine body, especially electronic components, and extending the service life of electronic components.

[0025] The wall thickness of the annular enclosure is less than the wall thickness of the baking pan.

[0026] In this technical solution, since the annular baffle and the baking pan are designed separately and can be separated, the thickness of the baking pan can be adjusted separately according to the heating requirements and heat transfer uniformity requirements, so as to achieve a high degree of consistency in the cooking effect of the front and back of the food. The annular baffle can maintain a relatively small wall thickness, thus achieving a good cooking effect with lower cost and manufacturability. Attached Figure Description

[0027] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0028] Figure 1 This is a cross-sectional view of an air fryer according to one embodiment of this application;

[0029] Figure 2This is a schematic diagram showing the assembly relationship between the annular enclosure and the baking tray according to one embodiment of this application;

[0030] Figure 3 This is a schematic diagram illustrating the relationship between the baking pan and the heating plate in one embodiment of this application.

[0031] Figure 4 This is a perspective view of a baking pan according to one embodiment of this application;

[0032] Figure 5 This is a schematic diagram illustrating the state of a baking tray being gripped by a tray remover according to one embodiment of this application.

[0033] in,

[0034] 1. Main body; 11. Head; 12. Pot body; 121. Recessed platform; 13. Hot air assembly; 14. Heating plate;

[0035] 2. Circular enclosure component; 21. Circular sidewall; 22. Inner flange; 23. Flanged part;

[0036] 3. Baking tray; 31. Pan bottom; 32. Edge; 321. Through hole; 33. Supporting rib; 34. Stop rib; 35. Oil collection area; 36. Oil draining gap;

[0037] 4. Disk remover. Detailed Implementation

[0038] To more clearly illustrate the overall concept of this application, a detailed explanation is provided below with reference to the accompanying drawings.

[0039] Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below. It should be noted that, unless otherwise specified, the embodiments of this application and the features thereof can be combined with each other.

[0040] Furthermore, it should be understood in the description of this application that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.

[0041] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0042] In this application, unless otherwise expressly specified and limited, the "above" or "below" of the second feature can mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. In the description of this specification, references to terms such as "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in one or more embodiments or examples.

[0043] like Figure 1 and Figure 2 As shown, an easy-to-clean air fryer includes a body 1 with an internal cavity and an air fryer assembly housed within the cavity. The air fryer assembly includes an annular baffle 2 and a baking tray 3 that can be placed inside the annular baffle 2. The bottom of the annular baffle 2 has an opening, and the baking tray 3 is installed in the opening to cover it, so that the annular baffle 2 and the baking tray 3 cooperate to form a cooking cavity.

[0044] In this application, the annular baffle 2 and the baking tray 3 are detachably connected. When the baking tray 3 is placed inside the annular baffle 2, the baking tray 3 can cover the bottom opening of the annular baffle 2 and cooperate with the annular baffle 2 to form a cooking cavity. When cooking, the food can be placed on the baking tray 3. Compared with the existing technology where the frying basket used to form the cooking cavity is a one-piece structure and has a greater depth, the annular baffle 2 and the baking tray 3 in this application can be separated. The grease and residue after cooking are mainly concentrated on the baking tray 3. The baking tray 3 has a shallow overall depth. After use, the baking tray 3 can be manually washed separately or put into a dishwasher for washing. The shallow depth makes it easy to perform deep cleaning, avoids food residue, and reduces the difficulty of cleaning. The inner wall of the annular baffle 2 has less or no grease, so only simple cleaning of the annular baffle 2 is required, which greatly reduces the difficulty of cleaning. Moreover, the removable design of the baking pan 3 allows the baking pan 3 to be taken directly after cooking using the plate remover 4, and placed directly on the table as a container for food, saving the need to plate the ingredients separately.

[0045] Furthermore, the detachable design of the ring-shaped baffle 2 and the baking tray 3 provides greater freedom in material selection, enhancing cooking performance at a lower cost. For example, the baking tray 3 is in the largest contact with food, while the ring-shaped baffle 2 functions to create space for hot air circulation within the cooking chamber. Therefore, the ring-shaped baffle 2 can be made of ordinary materials, while the baking tray 3 can be made of ceramic. Ceramic has excellent non-stick properties, making it difficult for food residue and grease to adhere, suitable for grilling meats in an air fryer, and very easy to clean, further reducing the user's cleaning burden. Alternatively, the ring-shaped baffle 2 can be made of ordinary materials, while the baking tray 3 can be made of food-grade stainless steel, meeting non-stick requirements and avoiding coating peeling issues. Stainless steel baking tray 3 is suitable for cooking vegetables and other foods with high moisture content. Of course, the air fryer in this application can include various types of baking trays 3 to meet different user cooking needs, adapt to various food cooking scenarios, and enhance the user's cooking experience.

[0046] The structure of the body 1 in this application can be any of the following embodiments:

[0047] Implementation method one: such as Figure 1 As shown, the machine body 1 includes a machine head 11 and a pot body 12. The pot body 12 has a receiving cavity for accommodating the fryer assembly. The machine head 11 is pivotally connected to the pot body 12 to open or close the receiving cavity. The fryer assembly can be removed and placed from the receiving cavity to clean the annular baffle 2 and the baking tray 3 respectively. Preferably, the upper part of the pot body 12 is provided with a recess 121, and the top of the annular baffle 2 is provided with an outwardly bent flange 23. The annular baffle 2 is supported at the position of the recess 121 by the flange 23.

[0048] Implementation Method Two: This implementation method is not illustrated. In this implementation method, the machine body includes a machine head and a pot body. The pot body has a receiving cavity for accommodating the fryer assembly. The machine body can be placed in the pot body to open or close the receiving cavity. The fryer assembly can be removed and placed out of the receiving cavity to clean the annular baffle and the baking tray respectively.

[0049] The annular enclosure in this application can be any of the following embodiments:

[0050] Implementation Method 3: This implementation method is not illustrated. In this implementation method, the annular enclosure includes an annular sidewall, and the baking tray is supported on the annular sidewall. Specifically, the support method could be that the inner diameter of the annular sidewall gradually decreases from top to bottom. By utilizing the change in the inner diameter of the annular sidewall, the baking tray is supported at a position that matches its outer diameter to prevent it from moving downwards.

[0051] Implementation Method Four: (e.g.) Figure 1 and Figure 2 As shown, the annular enclosure 2 includes an annular sidewall 21 and an inwardly bent edge 22 formed from the lower edge of the annular sidewall 21. The baking tray 3 is supported on the inwardly bent edge 22.

[0052] In this fourth embodiment, the design of the annular sidewall 21 and the inner flange 22 in the annular enclosure 2 provides better structural stability for the annular enclosure 2, making it more stable when supporting the baking tray 3 and reducing deformation or damage caused by external forces. Moreover, the inner flange 22 bends inward from the lower edge of the annular sidewall 21. This design makes full use of the lower space of the annular sidewall 21, and the baking tray 3 can be stably supported on the inner flange 22. The annular sidewall 21 and the baking tray 3 can cooperate to form a cooking cavity, optimizing the space utilization of the air fryer.

[0053] The overall structure of the baking pan in this fourth embodiment can adopt any of the following embodiments:

[0054] Example 1: As Figure 1 and Figure 2 As shown, the baking pan 3 includes a pan bottom 31 and a rim 32 extending upward around the circumference of the pan bottom 31. The rim 32 abuts against the annular side wall 21. The body 1 is provided with a hot air assembly 13 located above the cooking cavity to deliver hot air into the cooking cavity.

[0055] In this embodiment, the design of the bottom 31 and the edge 32 of the baking pan 3 provides better structural stability, making the baking pan 3 more stable in supporting food and reducing deformation or damage caused by external forces and high-temperature baking. Furthermore, the edge 32 design can prevent food from rolling off the edge of the baking pan 3 when it is being removed. The design of the edge 32 abutting against the annular sidewall 21 serves two purposes: firstly, it guides hot air, reducing leakage and allowing as much hot air as possible to converge along the inner edge 32 of the baking pan 3 towards the central area, and then flow back from the central area, thus creating a three-dimensional wrapping effect on the food placed on the baking pan 3. This improves baking efficiency, ensures more even heating, and enhances the cooking experience. Secondly, the edge 32 abutting against the annular sidewall 21 prevents food from rolling off the pan when it is being placed into the fryer assembly. Oil leaks from the gap between the baking pan 3 and the annular side wall 21 onto the outside of the baking pan 3, preventing food from cooking and increasing the cleaning burden. Furthermore, the design of the rim 32 also prevents grease from overflowing onto the outside of the baking pan 3 during cooking and dripping onto the annular baffle 2, causing grease to accumulate on the baking pan 3 and making the baking pan 3 a separate "oil-prone area". During the cleaning process, the baking pan 3 should be cleaned thoroughly, while the annular baffle 2 and other parts can be cleaned simply, which can greatly reduce the cleaning burden for users.

[0056] As a preferred example under this embodiment 1, such as Figure 4 As shown, the upper surface of the baking pan 3 is provided with several supporting ribs 33 extending from the edge 32 to the center of the bottom 31.

[0057] In this example, the supporting ribs 33 serve two purposes: firstly, they enhance the structural strength of the baking pan 3 and reduce the probability of deformation under stress; secondly, when food is placed in the baking pan 3, it is supported by the supporting ribs 33, creating a gap between the food and the pan bottom 31. During cooking, the oil released from the food leaks into this gap, achieving oil collection and preventing excessive oil buildup on the bottom of the food, which would affect the cooking results. Furthermore, the gap between the food and the upper surface of the pan bottom 31 reduces the airflow resistance during hot air circulation, facilitating the smooth flow of hot air through the gap and achieving three-dimensional baking of the food. This allows the food to be heated evenly without flipping during cooking, improving the cooking effect.

[0058] Preferably, the supporting ribs 33 extend towards the bottom of the pan 31 and do not connect or intersect at the bottom of the pan 31, so as to form an oil collection area 35 in the central area of ​​the bottom of the pan 31. Since the supporting ribs 33 extend from the edge 32 to the bottom of the pan 31, the supporting ribs 33 themselves will form a height difference along their extension direction, which facilitates the draining of oil that has separated from the food or been applied to the food during the cooking process, and the oil is drained downward through the gap between two adjacent supporting ribs 33 and converges in the oil collection area 35, making it convenient for users to clean the oil stains accumulated in the baking pan 3.

[0059] Furthermore, such as Figure 4 As shown, several supporting ribs 33 are arranged along the circumference of the baking pan 3. The lengths of two adjacent supporting ribs 33 are not the same, that is, the supporting ribs 33 are arranged in an alternating pattern of long and short along the circumference of the baking pan 3, thereby forming multiple oil-draining gaps 36 with different widths along the circumference of the baking pan 3. On the one hand, this makes it convenient for users to clean the baking pan 3 after cooking, avoiding the existence of cleaning dead corners due to the small gaps between the supporting ribs 33. On the other hand, it can further reduce the contact area between the food and the upper surface of the pan bottom 31, reduce the resistance of hot air flow during cooking, facilitate hot air circulation, and increase the contact area between the bottom of the food and the hot air, so that the food can have a roughly consistent cooking effect on both sides without flipping during cooking, thus improving the user experience.

[0060] As a preferred example under this embodiment 1, a pick-and-place section is provided on the edge 32. The pick-and-place section on the edge 32 makes it convenient for users to pick up and place the baking tray 3 with tools such as the tray remover 4, and in particular, it makes it easier for users to remove the baking tray 3 from the receiving cavity of the body 1 after high-temperature baking.

[0061] In this example, the specific structural form of the pick-and-place section is not limited, and it can adopt any of the following examples:

[0062] Example 1: such as Figure 4 and Figure 5 As shown, the take-up and put-down part consists of a plurality of strip-shaped through holes 321 arranged circumferentially around the perimeter 32.

[0063] In this example, multiple strip-shaped through holes 321 are arranged around the edge 32, providing users with multiple gripping points, allowing them to easily lift or move the baking tray 3 from different angles. This is especially convenient after high-temperature baking, reducing the risk of burns. In the implementation where the baking tray 3 is made of metal, the metal will generate internal stress due to thermal expansion during high-temperature baking. The strip-shaped through holes 321 allow the baking tray 3 some room for expansion and contraction during thermal expansion, reducing internal stress caused by temperature changes and thus extending the lifespan of the baking tray 3. Of course, compared to a solid edge 32, designing strip-shaped through holes 321 on the edge 32 can reduce material usage while maintaining similar structural strength, not only reducing costs but also helping to lighten the weight of the baking tray 3, making it easier for users to pick up and put down the baking tray 3.

[0064] Example 2: This example 2 is not illustrated. The top of the edging is provided with multiple upward-extending lugs. The lugs are provided with openings for clamping. The lugs constitute the pick-and-place section.

[0065] Example 3: This example 3 is not illustrated. The upper part of the rim has multiple protrusions that protrude into the baking pan. The protrusions and the rim together form a passage for clamping. The protrusions constitute the take-up and put-down part.

[0066] Example 2: This example is not illustrated. In this example, the baking pan is a flat pan with a drip tray on the inner edge, and the outer edge of the baking pan extends into the drip tray. The drip tray is used to collect oil or liquids produced during cooking.

[0067] Preferably, in this embodiment 2, a handle is provided in the central or peripheral area of ​​the baking pan to facilitate the user in taking the baking pan 3.

[0068] Example 3: This example is not illustrated. In this example, the baking pan is a raised platform with a central area higher than the surrounding area. A liquid collection groove is provided on the inner edge, and the outer edge of the baking pan extends into the liquid collection groove. The liquid collection groove is used to collect oil or liquids produced during cooking. The central area of ​​the baking pan is higher than the surrounding area, allowing the juices or oils produced during cooking to flow into the liquid collection groove for collection, preventing the food from soaking and improving the crispness of the cooked food.

[0069] Preferably, in this embodiment 3, a handle is provided in the central area of ​​the baking pan to facilitate the user in taking the baking pan 3 out of the pan.

[0070] In this fourth embodiment, the fit between the baking tray and the inner flange of the annular enclosure can be any one of the following embodiments:

[0071] Example 4: Figure 1 and Figure 2As shown, the lower surface of the baking pan 3 is provided with a raised stop rib 34, which extends out of the opening and abuts against the inner edge of the inner flange 22. The inner edge of the inner flange 22 forms the inner wall of the opening.

[0072] In this embodiment 4, a stop rib 34 is protruding from the lower surface of the baking pan 3. On the one hand, the stop rib 34 extends out of the opening and abuts against the inner edge of the inner flange 22, which can achieve radial limiting of the baking pan 3, preventing the baking pan 3 from moving along the circumference of the annular baffle 2, ensuring the relative positional relationship between the baking pan 3 and the upper hot air assembly 13, and providing a guarantee for the uniform heating of the food. On the other hand, the stop rib 34 protrudes from the lower surface of the baking pan 3, which can further improve the structural strength of the baking pan 3 to a certain extent and reduce the probability of its deformation under stress. Furthermore, when the bottom of the stop rib 34 is lower than the bottom surface of the baking pan 3, the stop rib 34 can also be used as a support for the baking pan 3. When the baking pan 3 is taken out and placed on the table, the stop rib 34 supports the baking pan 3 as a support, which can reduce the contact area between the baking pan 3 and the table, thereby reducing the heat transfer area and preventing the table surface from being burned.

[0073] Example 5: This example 5 is not illustrated. In this example 5, one of the inner flange and the baking tray has multiple insertion holes, and the other has insertion protrusions that correspond one-to-one with the insertion holes. The insertion protrusions and insertion holes work together to limit the baking tray with the annular retaining member.

[0074] Example 6: This example 6 is not illustrated. In this example 6, the baking pan includes a pan bottom and a rim extending upward from the edge of the pan bottom. The upper edge of the rim bends outward to form an outward folded edge, which is supported on the inward folded edge.

[0075] In this embodiment 6, the design of the bottom, rim, and outward-curved edge of the baking pan provides better structural stability, making the pan more stable in supporting food and reducing deformation or damage caused by external forces and high-temperature baking. Furthermore, the rim design can prevent food from rolling off the edge of the baking pan when it is being removed. The outward-curved edge also increases the structural strength of the pan's rim, making it more stable and less prone to deformation during high temperatures and use. The outward-curved edge and the inward-curved edge of the ring-shaped baffle support each other, forming a stable structure that helps maintain overall stability during high-temperature cooking and reduces the risk of deformation of the inward and outward-curved edges. In addition, the combination of the inward and outward-curved edges makes more efficient use of space, resulting in a larger cooking cavity formed by the baking pan and the ring-shaped baffle, thus improving the space utilization rate of the air fryer.

[0076] In a preferred embodiment of this application, the annular baffle 2 or the baking tray 3 is further provided with a sealing element, and the baking tray 3 is sealed to the annular baffle 2 through the sealing element. By providing a sealing element on the annular baffle 2 or the baking tray 3, a seal is formed between the baking tray 3 and the annular baffle 2 when the baking tray 3 is installed on the annular baffle 2, preventing hot air from leaking from the contact point between the baking tray 3 and the annular baffle 2. On the one hand, this ensures thermal efficiency and reduces energy waste; on the other hand, it prevents hot air from entering the interior of the machine body 1 through the contact point between the baking tray 3 and the annular baffle 2, thereby protecting the internal components of the machine body 1, especially the electronic components, and extending the service life of the electronic components.

[0077] As a preferred embodiment of this application, such as Figure 2 As shown, the wall thickness of the annular baffle 2 is less than that of the baking pan 3. Because the annular baffle 2 and the baking pan 3 are separate designs and can be disassembled, the thickness of the baking pan 3 can be adjusted separately according to heating requirements and heat transfer uniformity requirements to achieve a high degree of consistency in the cooking effect on both sides of the food. Meanwhile, the annular baffle 2 can maintain a relatively small wall thickness, thus achieving good cooking results at a lower cost and with greater manufacturability.

[0078] Preferably, the thickness T1 of the bottom 31 of the baking pan 3 satisfies: 0.5mm≤T1≤3mm. For example, T1 can be 0.5mm, 1mm, 2mm, 3mm, etc. By optimizing the thickness of the bottom 31, the similarity of the cooking effect between the back and front of the food can be further improved, thus enhancing the user experience.

[0079] Preferably, the thickness T2 of the annular sidewall 21 satisfies: 0.4mm≤T2<0.5mm, so as to be compatible with the manufacturing cost and manufacturing convenience of the annular enclosure 2.

[0080] This application does not limit the heating method, and it can adopt any of the following embodiments:

[0081] Implementation Method 5: The machine body is equipped with a hot air assembly located above the cooking cavity to deliver hot air into the cooking cavity. Baking of ingredients in the cooking cavity is achieved through a single top heating method.

[0082] Implementation method six: such as Figure 1 As shown, the main body 1 is provided with a hot air assembly 13 located above the cooking cavity to deliver hot air into the cooking cavity, and a heating plate 14 located below the cooking cavity. Preferably, as Figure 3 As shown, when the baking tray 3 is installed on the annular baffle 2, the heating plate 14 abuts against the baking tray 3 to achieve contact heat transfer. That is, this embodiment uses a dual heating method of top heating and bottom heating to improve the uniformity of food baking.

[0083] For any parts not mentioned in this application, existing technologies may be used or referenced.

[0084] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0085] The above descriptions are merely embodiments of this application and are not intended to limit this application. The technical features or structures in the foregoing different embodiments can be arbitrarily combined to form other specific technical solutions as needed. For those skilled in the art, this application can have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of this application should be included within the scope of the claims of this application.

Claims

1. An easy-to-clean air fryer, comprising a body with an internal receiving cavity and an air fryer assembly housed within the receiving cavity, characterized in that, The fryer assembly includes an annular enclosure and a baking tray removably placed inside the annular enclosure. The bottom of the annular enclosure has an opening, and the baking tray is installed in the opening to cover the opening, so that the annular enclosure and the baking tray cooperate to form a cooking cavity.

2. The easy-to-clean air fryer according to claim 1, characterized in that, The annular enclosure includes an annular sidewall and an inwardly folded edge formed by bending inward from the lower edge of the annular sidewall, and the baking tray is supported on the inwardly folded edge.

3. The easy-to-clean air fryer according to claim 2, characterized in that, The machine body is provided with a hot air assembly located above the cooking cavity to deliver hot air into the cooking cavity, and the baking pan includes a pan bottom and a rim extending upward around the circumference of the pan bottom, the rim abutting against the annular sidewall.

4. The easy-to-clean air fryer according to claim 2, characterized in that, The lower surface of the baking pan is provided with a raised stop rib, which extends out of the opening and abuts against the inner edge of the inwardly turned edge.

5. The easy-to-clean air fryer according to claim 1, characterized in that, The baking pan includes a bottom and a rim extending upward around the perimeter of the bottom. The upper surface of the baking pan is provided with a plurality of supporting ribs extending from the rim toward the center of the bottom.

6. The easy-to-clean air fryer according to claim 1, characterized in that, The baking pan includes a pan bottom and a rim extending upward around the circumference of the pan bottom, and a pick-up / placement portion is provided on the rim.

7. An easy-to-clean air fryer according to claim 6, characterized in that, The pick-and-place section consists of a plurality of strip-shaped through holes spaced circumferentially around the perimeter.

8. An easy-to-clean air fryer according to claim 2, characterized in that, The baking pan includes a bottom and a rim extending upward from the edge of the bottom. The upper edge of the rim bends outward to form an outward flange, which is supported on the inward flange.

9. The easy-to-clean air fryer according to claim 1, characterized in that, The annular enclosure or the baking tray is also provided with a sealing element, and the baking tray is sealed by abutting against the annular enclosure through the sealing element.

10. An easy-to-clean air fryer according to claim 1, characterized in that, The wall thickness of the annular enclosure is less than the wall thickness of the baking pan.

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