Air fryer

Abstract

The utility model discloses an air fryer, which solves the problem that the speed loss of hot air is serious when the hot air reaches a second baking tray, and adopts the specific scheme that an air guide piece is arranged in a cooking cavity, a first baking tray and a second baking tray which are distributed up and down are arranged in a processing cavity, the first baking tray comprises a first side wall and a first bottom wall, and the first side wall extends longitudinally; the first baking tray comprises a first side wall and a first bottom wall, the bottom end of the first side wall is connected to the edge of the first bottom wall, the second baking tray comprises a second side wall and a second bottom wall, the second side wall extends longitudinally, the bottom end of the second side wall is connected to the edge of the second bottom wall, and a through air return hole is formed in the center area of the air guide part; an air outlet channel communicated with the hot air cavity and the processing cavity is formed by the air guide piece and the inner side wall of the reflection cover, the width of the air outlet channel is gradually reduced from top to bottom, and the projection of the lower edge of the air guide piece on the horizontal plane is located between the projection of the upper edge of the first side wall on the horizontal plane and the projection of the upper edge of the second side wall on the horizontal plane. According to the utility model, the coloring uniformity of the upper surfaces of food materials in the second baking tray is improved.

Description

Technical Field

[0001] This utility model relates to the field of cooking appliances technology, and in particular to an air fryer. Background Technology

[0002] Given the limited capacity of air fryers, a multi-layer grill system has emerged to make more efficient use of the space, allowing multiple layers of food to be grilled simultaneously.

[0003] The prior art CN221105608U discloses "an air fryer", which includes a pot body and a hot air assembly. The hot air assembly includes a fan and a heating element. The bottom wall of the pot body is provided with multiple guide ribs. Each guide rib includes a first extension on the bottom wall of the pot body and a second extension extending from the outer end of the first extension to the side wall of the pot body. The hot air generated by the hot air assembly flows along the second extension on the side wall of the pot body to the first extension on the bottom wall of the pot body, thereby realizing the delivery of hot airflow and enabling the hot airflow to spread rapidly in the pot body to bake the food. However, since the upper and lower baking trays are arranged side by side, most of the heat from the hot air is applied to the upper baking tray. Although the edge of the baking tray is provided with a notch opposite to the guide ribs for hot air flow, due to the obstruction of the upper baking tray, some hot air cannot penetrate the upper baking tray to reach the lower baking tray, resulting in poor browning of the food in the lower baking tray. Even when some hot air reaches the lower baking tray, the speed and heat are still severely lost. Utility Model Content

[0004] The purpose of this invention is to provide an air fryer that solves the problem of significant heat and velocity loss of hot air when it reaches the second baking pan in the case of using a double baking pan, resulting in poor heating and browning of the food surface located between the two baking pans. By improving the air outlet channel between the reflector and the air guide, the initial velocity of the hot air entering the processing chamber is increased. Furthermore, the positional relationship between the first baking pan and the air guide is improved so that more hot air can be blown towards the second baking pan, reducing the velocity loss of the hot air when it reaches the second baking pan. This ensures that the food in the second baking pan receives sufficient heat and improves the uniformity of browning on the surface of the food in the second baking pan.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: an air fryer includes a body, a reflector is provided inside the body, a cooking cavity is formed below the reflector, a hot air assembly is provided in the hot air cavity, and a first baking tray and a second baking tray are provided in the processing cavity. The first baking tray includes a first side wall and a first bottom wall, the first side wall extends longitudinally, and the bottom end of the first side wall is connected to the edge of the first bottom wall. The second baking tray includes a second side wall and a second bottom wall, the second side wall extends longitudinally, and the bottom end of the second side wall is connected to the edge of the second bottom wall. The central area of ​​the air guide has a through air return hole, and the air guide and the inner side wall of the reflector form an air outlet channel connecting the hot air cavity and the processing cavity. The air outlet channel is narrower at the bottom and wider at the top. The projection of the lower edge of the air guide on the horizontal plane is located between the projection of the upper edge of the first side wall on the horizontal plane and the projection of the upper edge of the second side wall on the horizontal plane.

[0006] After adopting the above technical solution, this utility model has the following advantages: The air guide separates the cooking cavity into an upper hot air cavity and a lower processing cavity, and is used to guide the hot air blown out by the hot air assembly towards the processing cavity. The air guide and the inner wall of the reflector form an air outlet channel. The air outlet channel connects the processing cavity and the hot air cavity and has a narrow opening that is wider at the top and narrower at the bottom, creating a "narrow tube effect" at the air outlet channel. When the hot air passes through the air outlet channel, the flow rate of the hot air increases at the outlet of the air outlet channel, thereby increasing the initial flow rate of the hot air blowing towards the processing cavity. This flow rate is sufficient to allow the hot air to blow towards the second baking pan and the second... The food in the two baking pans is heated; the projection of the lower edge of the air guide on the horizontal plane surrounds the projection of the upper edge of the first side wall on the horizontal plane, so that more of the hot air blown out of the air outlet can enter the space between the first side wall and the inner side wall of the processing cavity; and the projection of the lower edge of the air guide on the horizontal plane is located within the range of the projection of the upper edge of the second side wall on the horizontal plane, so that more of the hot air blown into the space between the first side wall and the inner side wall of the processing cavity can flow to the area below the first baking pan, so that the upper surface of the food in the second baking pan can obtain enough heat, thereby achieving the purpose of improving the browning effect of the upper surface of the food in the second baking pan.

[0007] Furthermore, the height of the second sidewall is less than the height of the first sidewall.

[0008] Using the aforementioned technical solution, the height of the second sidewall is smaller than that of the first sidewall. More hot air can be guided to the area below the first baking pan through the first sidewall, so that more hot air is preferentially blown onto the food in the second baking pan, and the upper surface of the food in the second baking pan can be fully heated.

[0009] Furthermore, the intersection of the tangent of the lower edge of the air guide and the side wall of the processing cavity is lower than the upper edge of the first side wall.

[0010] By adopting the aforementioned technical solution, the intersection of the tangent of the lower edge of the air guide and the side wall of the processing cavity is lower than the upper edge of the first side wall, so that hot air can be blown directly along the lower edge of the air guide to the inner side wall of the processing cavity. More hot air is blown to the area below the first baking tray, increasing the hot air coverage on the upper surface of the food in the second baking tray, and making the heating and browning of the upper surface of the food in the second baking tray more uniform.

[0011] Furthermore, the top of the first sidewall bends inward to form a flow guide flange.

[0012] Using the aforementioned technical solution, when hot air is blown out from the air outlet channel, the concave guide flange causes more hot air to be blown into the space between the first side wall and the inner side wall of the processing cavity, and then into the area between the first baking tray and the second baking tray, so that more hot air preferentially heats the upper surface of the food in the second baking tray, thereby improving the browning effect of the upper surface of the food in the second baking tray.

[0013] Furthermore, the second sidewall is provided with multiple outwardly protruding windbreaks, which are in close contact with the sidewall of the processing cavity. In the circumferential direction of the second baking pan, a second ventilation channel is formed between the second sidewall and the sidewall of the processing cavity between two adjacent windbreaks.

[0014] Using the aforementioned technical solution, the hot air blown into the outer periphery of the second side wall is blocked by the windproof part, and part of the hot air can enter the space under the second baking pan through the second ventilation channel. This allows the hot air to quickly enter the bottom of the second baking pan along the outer periphery of the second side wall, achieving the effect of hot air flowing quickly to the middle of the second bottom wall. This makes the heat received by the middle area and the edge area of ​​the second baking pan more even, and optimizes the browning effect of the food in the middle area of ​​the second baking pan.

[0015] Furthermore, the outer bottom surface of the second baking pan is provided with guide ribs, the outer end of which is close to the windproof part, and the inner end of which extends toward the center of the second baking pan.

[0016] Using the aforementioned technical solution, the outer end of the guide rib is close to the windproof part. When the hot air is blocked by the windproof part, it flows along the guide rib, so that the hot air blown towards the second bottom wall can be evenly distributed in the second baking pan. The inner end of the guide rib extends towards the center of the second baking pan. The hot air is guided by the guide rib to blow towards the center of the baking pan, ensuring that the lower surface of the food in the middle of the second baking pan and the lower surface of the surrounding food have a more uniform coloring effect.

[0017] Furthermore, the guide rib is formed by pressing and folding the second bottom wall downwards, and the second bottom wall forms a ventilation hole at the top of the guide rib.

[0018] Using the aforementioned technical solution, the guide rib is formed by pressing and folding the second bottom wall downwards, and the two are integrally molded without the need for additional connectors. This avoids the problem of uneven hot air distribution caused by air leakage at the connection point. The integral molding also increases the connection strength, making it less prone to loosening or deformation as hot air blows along the guide rib, ensuring the stability of the hot air flow. The vent holes are located at the top of the guide rib, making it easier for hot air to pass through, increasing the ventilation of the bottom of the second baking pan, and helping to heat and brown the food in the second baking pan more evenly.

[0019] Furthermore, a second ventilation channel is formed between the second sidewall and the sidewall of the processing cavity, the width of the second ventilation channel is D2, and the radius of the inscribed circle of the processing cavity at the second ventilation channel is R2, D2 / R2 = 0.05~0.2; or, a first ventilation channel is formed between the first sidewall and the sidewall of the processing cavity, the width of the first ventilation channel is D1, and the radius of the inscribed circle of the processing cavity at the first ventilation channel is R1, D1 / R1 = 0.1~0.3.

[0020] By adopting the aforementioned technical solution, the hot air blown towards the area between the first and second baking pans can be used more to heat the surface of the food in the second baking pan, thereby improving the browning effect of the food surface in the second baking pan; and more hot air can be blown towards the area between the first and second baking pans to heat the surface of the food in the second baking pan, thereby improving the browning effect of the food surface in the second baking pan.

[0021] Furthermore, the horizontal distance from the top of the first sidewall to the bottom edge of the air guide is L1, where L1 = 5mm to 20mm.

[0022] By employing the aforementioned technical solution, by limiting the horizontal distance L1 from the top of the first sidewall to the bottom edge of the air guide to 5mm-20mm, more of the hot air blown from the air outlet is directed towards the space between the first baking pan and the inner sidewall of the processing cavity, thereby blowing towards the area between the first and second baking pans. This heats the upper surface of the food in the second baking pan, improving its browning effect. If the horizontal distance L1 from the top of the first sidewall to the bottom edge of the air guide is less than 5mm, some hot air will be blown directly onto the upper surface of the first baking pan, resulting in insufficient hot air blowing towards the space between the first sidewall and the inner sidewall of the processing cavity. Consequently, insufficient hot air will be blown towards the area between the first and second baking pans, leading to poor browning of the food in the second baking pan. If the horizontal distance L1 from the top of the first sidewall to the bottom edge of the air guide is greater than 20mm, excessive hot air will be blown towards the area between the first and second baking pans, resulting in excessive hot air blowing towards the upper surface of the second baking pan. This can cause the food on the upper surface of the second baking pan to overheat and burn.

[0023] Furthermore, the width of the bottom of the air outlet duct is L2, where L2 = 10mm to 20mm.

[0024] Using the aforementioned technical solution, within this range, the hot air can achieve sufficient acceleration without generating excessive noise. When the width of the air outlet duct is greater than 20mm, the airflow velocity of the hot air will decrease, failing to achieve the acceleration effect; when the width of the air outlet duct is less than 10mm, although the airflow velocity of the hot air will increase, the noise will also increase. Attached Figure Description

[0025] The present invention will be further described below with reference to the accompanying drawings:

[0026] Figure 1 This is a schematic diagram of the structure of an air fryer according to the present invention;

[0027] Figure 2 This is a schematic diagram of the hot air circulation channel of an air fryer according to the present invention;

[0028] Figure 3 This is a schematic diagram of the hot air cavity structure of an air fryer according to the present invention;

[0029] Figure 4 This is a schematic diagram of the structure of the second baking pan of this utility model. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments.

[0031] The terms "first," "second," etc. (if present) in the specification and claims of this utility model are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this utility model, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this utility model, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0032] The technical solution of this utility model will be described in detail below with specific embodiments. The following specific embodiments can be selected to be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0033] like Figure 1 and Figure 2 As shown, this utility model provides an air fryer, including a body 1, a reflector 11 inside the body 1, a cooking chamber 2 formed below the reflector 11, an air guide 21 inside the cooking chamber 2, the air guide 21 dividing the cooking chamber 2 into an upper hot air chamber 3 and a lower processing chamber 4, a hot air assembly 31 inside the hot air chamber 3, and a first baking tray 41 and a second baking tray 42 arranged vertically inside the processing chamber 4. The first baking tray 41 includes a first side wall 411 and a first bottom wall 412, the first side wall 411 extends longitudinally, and the bottom end of the first side wall 411 is connected to the edge of the first bottom wall 412. The second baking pan 42 includes a second side wall 421 and a second bottom wall 422. The second side wall 421 extends longitudinally, and the bottom end of the second side wall 421 is connected to the edge of the second bottom wall 422. The central area of ​​the air guide 21 has a through air return hole 211. The air guide 21 and the inner side wall of the reflector 11 form an air outlet channel 12 that connects the hot air cavity 3 and the processing cavity 4. The air outlet channel 12 is wide at the top and narrow at the bottom. The projection of the lower edge of the air guide 21 on the horizontal plane is located between the projection of the upper edge of the first side wall 411 on the horizontal plane and the projection of the upper edge of the second side wall 421 on the horizontal plane.

[0034] It is understandable that, such as Figure 2As shown, the air guide 21 divides the cooking cavity 2 into an upper hot air cavity 3 and a lower processing cavity 4, and guides the hot air blown out by the hot air assembly 31 toward the processing cavity 4. The air guide 21 and the inner wall of the reflector 11 form an air outlet channel 12. The air outlet channel 12 connects the processing cavity 4 and the hot air cavity 3 and has a narrowing shape that is wider at the top and narrower at the bottom, creating a "narrow tube effect" at the air outlet channel 12. Preferably, the width of the air outlet 12 gradually narrows from top to bottom. 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 will increase, thereby increasing the initial flow rate of the hot air blowing toward the processing cavity 4. This flow rate is sufficient to allow the hot air to blow toward the second baking pan 42 and onto the second baking pan 42. The food in the second baking pan 42 is heated; the projection of the lower edge of the air guide 21 on the horizontal plane surrounds the projection of the upper edge of the first side wall 411 on the horizontal plane, and the hot air blown out of the air outlet 12 can blow more into the space between the first side wall 411 and the inner side wall of the processing cavity 4; and the projection of the lower edge of the air guide 21 on the horizontal plane is located within the range of the projection of the upper edge of the second side wall 421 on the horizontal plane, so that the hot air blown into the space between the first side wall 411 and the inner side wall of the processing cavity 4 can flow more to the area below the first baking pan 41, so that the upper surface of the food in the second baking pan 42 can obtain enough heat, thereby achieving the purpose of improving the coloring effect of the upper surface of the food in the second baking pan 42.

[0035] Based on the above, the projection of the lower edge of the air guide 21 onto the horizontal plane surrounds the projection of the upper edge of the first sidewall 411 onto the horizontal plane. This allows a portion of the hot air to preferentially heat the upper surface of the food in the second baking pan 42, while another portion of the hot air, under negative pressure, is drawn back to the hot air chamber 3 from the first bottom wall 412 through the return air hole 211, thus heating the lower surface of the food in the first baking pan 41. A third portion of the hot air is drawn back to the hot air chamber 3 from the second bottom wall 422 through the return air hole 211, also heating the lower surface of the food in the second baking pan 42. The optimized structure of the air outlet duct 12 not only increases the initial flow rate of the hot air but also optimizes the hot air circulation channel in conjunction with the return air hole 211. This allows the food in both the first and second baking pans 41 and 42 to achieve uniform heating without needing to be flipped, and the food's color to be more evenly colored during the hot air circulation process. This not only improves cooking efficiency but also makes the process more convenient for the user.

[0036] A first ventilation channel is formed between the first sidewall and the sidewall of the processing cavity, and a second ventilation channel is formed between the second sidewall and the sidewall of the processing cavity. As hot air is accelerated and blown into the processing cavity 4 from the air outlet channel, the hot air velocity in the first ventilation channel and the second ventilation channel is greater than the hot air velocity in the area of ​​the first bottom wall 412 and the second bottom wall 422. Therefore, a negative pressure is formed on the hot air flow path of the first bottom wall 412 and the second bottom wall 422. Under the action of the negative pressure, the hot air flows through the second bottom wall 422 and the first bottom wall 412 and is finally drawn back into the hot air cavity 3 through the return air hole 211 located in the central area of ​​the air guide 21, thus forming a complete hot air cycle in the body 1.

[0037] Specifically, the hot air chamber 3 is located above the processing chamber 4. A reflector 11 is provided inside the hot air chamber 3. The hot air assembly 31 includes an ion fan 311 mounted on the reflector 11 and a motor 312 for driving the ion fan 311. The rotation of the ion fan 311 delivers hot air to the processing chamber 4 to heat the food. The reflector 11 covers the air guide 21. The outer surface of the air guide 21 and the inner surface of the reflector 11 form an air outlet channel 12 that is wider at the top and narrower at the bottom, so that the hot air is accelerated out of the air outlet channel 12.

[0038] Specifically, such as Figure 3 As shown, the ion fan 311 divides the hot air chamber 3 into an intake zone 32 and a blast zone 33. The intake zone 32 is the inlet channel for hot air, and the blast zone 33 is the outlet channel 12 for hot air. The air guide 21 includes a partition 212 that separates the intake zone 32 and the blast zone 33, forming separate inlet and outlet channels 12. The air guide 21 also includes a first guide 213, and the reflector 11 includes a second guide 111. The first guide 213 and the second guide 111 form a smooth outlet channel 12 that gradually narrows from top to bottom, in order to accelerate the hot air and increase the initial speed of the hot air blown out of the outlet channel 12 into the processing chamber 4.

[0039] Specifically, the air guide 21 includes a shielding part 214, which can effectively shield the heat radiation from the hot air assembly 31 to the first baking pan 41, and prevent the upper surface of the food in the first baking pan 41 from being overheated and burning.

[0040] Specifically, the return air hole 211 in the middle of the air guide 21 is flared, which is used to draw the hot air in the processing chamber 4 back from the middle of the first baking pan 41 and the second baking pan 42 back to the hot air chamber 3, which can improve the problem of uneven browning of the central area and the surrounding area of ​​the food during heating.

[0041] Based on the above embodiments, in this embodiment, as a preferred embodiment, specific numerical limitations will be made on the following structures:

[0042] like Figure 3As shown, in order to allow more hot air to enter from the return air hole 211, the opening diameter W1 of the return air hole 211 is preferably set to W1 = 40~80mm;

[0043] Limiting the width L2 of the bottom of the air outlet duct 12 to the range of L2 = 10mm to 20mm ensures that the hot air is sufficiently accelerated without generating excessive noise, achieving the optimal effect. When the width of the air outlet duct 12 is greater than 20mm, the airflow velocity of the hot air may decrease, failing to achieve the acceleration effect; when the width of the air outlet duct 12 is less than 10mm, although the airflow velocity of the hot air will increase, the noise will also increase.

[0044] like Figure 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 processing cavity 4, 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 blown between the first sidewall 411 and the inner sidewall of the processing cavity 4. Consequently, insufficient hot air will be blown into the area between the first baking pan 41 and the second baking pan 42, resulting in poor browning of the food on 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 greater than 20mm, too much hot air will be blown into the area between the first baking pan 41 and the second baking pan 42, resulting in too much hot air blown onto the upper surface of the second baking pan 42. This will cause the food on the upper surface of the second baking pan 42 to be overheated and burnt.

[0045] like Figure 1 As shown, a second ventilation channel is formed between the second sidewall 421 and the sidewall of the processing cavity 4. The width of the second ventilation channel is D2, and the radius of the inscribed circle of the processing cavity 4 at the second ventilation channel is R2. D2 / 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, thereby improving the browning effect of the upper surface of the food in the second baking pan 42.

[0046] A first ventilation channel is formed between the first sidewall 411 and the sidewall of the processing cavity 4. The width of the first ventilation channel is D1, and the radius of the inscribed circle of the processing cavity 4 at the first ventilation channel is R1. D1 / 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.

[0047] The specific numerical ranges mentioned above serve as examples 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. The technical effect of uniform heating can be achieved by using the ratio range mentioned in this utility model for pots of different volumes.

[0048] The air fryer in this embodiment is a drawer type. Specifically, the air fryer includes a body 1 and a reflector 11 installed inside the body 1. A cooking chamber 2 is formed below the reflector 11. The reflector 11 covers the air guide 21. The air guide 21 divides the cooking chamber 2 into an upper hot air chamber 3 and a lower processing chamber 4. An opening is provided on the side of the body 1 to communicate with the cooking chamber 2. The processing chamber 4 can be pulled out from the opening and inserted into the cooking chamber 2 of the body 1.

[0049] The air fryer in this invention can also be a flip-top model.

[0050] It should also be noted that there are several ways to use the air fryer in this embodiment: one method is double-layer heating: the air fryer includes at least two baking trays (first baking tray 41 and second baking tray 42). When using it, the user places the first baking tray 41 in the first position and the second baking tray 42 in the second position. By placing food on both the first baking tray 41 and the second baking tray 42, double-layer heating is achieved; another method is single-layer heating: the air fryer includes one or more baking trays. When using it, the user can choose to place a single baking tray in the first position or place a single baking tray in the second position to achieve single-layer heating of the food.

[0051] Of course, the air fryer in this invention is not limited to only setting the first and second positions. When the pot body is deep, a third or fourth position can be optionally set inside the pot body, so that the baking tray has a different height inside the pot body than the first and second positions.

[0052] In one embodiment, such as Figure 2 As shown, the height of the second sidewall 421 is set to be less than the height of the first sidewall 411. More hot air can be guided to the area below the first baking pan 41 through the first sidewall 411, so that more hot air is blown preferentially to the food in the second baking pan 42, and the upper surface of the food in the second baking pan 42 can be fully heated.

[0053] Specifically, the top of the first sidewall 411 is bent inward to form a guide flange 413. When hot air is blown out from the air outlet 12, the concave guide flange 413 causes more hot air to be blown into the space between the first sidewall 411 and the inner sidewall of the processing cavity 4, and then blown into the area between the first baking pan 41 and the second baking pan 42. This allows more hot air to preferentially heat the upper surface of the food in the second baking pan 42. At the same time, some hot air will be drawn back into the hot air cavity 3 through the lower part of the first baking pan 41, which improves the browning effect of the upper surface of the food in the second baking pan 42.

[0054] Specifically, such as Figure 1 As indicated by the dotted line, the intersection of the tangent of the lower edge of the air guide 21 and the side wall of the processing cavity 4 is lower than the upper edge of the first side wall 411, so that hot air can be directly blown out along the lower edge of the air guide 21 to the inner side wall of the processing cavity 4. More hot air is blown to the area below the first baking tray 41, increasing the hot air coverage on the upper surface of the food on the second baking tray 41, and making the heating and browning of the upper surface of the food on the second baking tray 42 more uniform.

[0055] Based on the above, in one embodiment, such as Figure 4 As shown, the second sidewall 421 is provided with a plurality of outwardly protruding windbreaks 423.

[0056] In this embodiment, the air fryer is shaped like a cube, with four outwardly protruding windproof parts 423 located at the four corners of the cube.

[0057] In other embodiments, the second sidewall 421 is provided with a plurality of outwardly protruding wind-blocking portions 423, which are in close contact with the sidewall of the cooking cavity 2. In the circumferential direction of the second baking pan 42, a second ventilation channel is formed between the second sidewall 421 and the sidewall of the cooking cavity 2 between two adjacent wind-blocking portions 423.

[0058] Optionally, the number and location of the wind deflector 423 can be determined according to the specific shape of the air fryer.

[0059] Specifically, the outer bottom surface of the second baking pan 42 is provided with guide ribs 424, the outer end of the guide ribs 424 is close to the windproof part 423, and the inner end of the guide ribs 424 extends toward the center of the second baking pan 42.

[0060] Preferably, the guide rib 424 is formed by pressing and folding the second bottom wall 422 downwards, and the second bottom wall 422 forms a ventilation hole at the top of the guide rib 424, and the windproof part 423 corresponds to the guide rib 424 one by one.

[0061] Therefore, in this embodiment, there are four guide ribs 424, each corresponding to one of the windbreaks 423.

[0062] Optionally, the guide rib 424 and the second bottom wall 422 can also be installed in other ways, such as by adhesive or by snap-fit.

[0063] Understandably, when hot air blows into the outer periphery of the second side wall 421, under the obstruction of the wind baffle 423, some of the hot air can enter the space below the second baking pan 42 through the second ventilation channel, allowing the hot air to quickly enter the bottom of the second baking pan 42 along the outer periphery of the second side wall 421, achieving the effect of hot air flowing quickly to the middle of the second bottom wall 422. The outer end of the guide rib 424 is close to the wind baffle 423. When the hot air is blocked by the wind baffle 423, it flows along the guide rib 424, so that the hot air blowing towards the second bottom wall 422 can be evenly distributed in the second baking pan 42. The inner end of the guide rib 424 extends towards the center of the second baking pan 42. The hot air is guided by the guide rib 424 to blow towards the center of the baking pan, ensuring that the lower surface of the food in the middle of the second baking pan 42 and the lower surface of the surrounding food have a more uniform browning effect.

[0064] Optimally, the guide rib 424 is integrally formed by pressing and folding the second bottom wall 422 downwards, without the need for additional connectors. This not only avoids the problem of uneven hot air distribution caused by air leakage at the connection between the two, but also makes the connection strength between the two higher. It is not easy for the hot air to loosen or deform during the process of hot air blowing along the guide rib 424, ensuring the stability of the hot air flow. The vent at the top of the guide rib 424 makes it easier for hot air to pass through, increasing the ventilation of the bottom of the second baking pan 42, which helps to heat and brown the food in the second baking pan 42 more evenly.

[0065] In addition to the preferred embodiments described above, there are other embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without creative effort are within the scope of protection claimed by this utility model.

Claims

1. An air fryer, comprising a body, a reflector disposed within the body, and a cooking cavity formed below the reflector, characterized in that, The cooking cavity is equipped with an air guide, which divides the cooking cavity into an upper hot air cavity and a lower processing cavity. The hot air cavity is equipped with a hot air assembly. The processing cavity is equipped with a first baking tray and a second baking tray distributed vertically. The first baking tray includes a first side wall and a first bottom wall. The first side wall extends longitudinally, and the bottom end of the first side wall is connected to the edge of the first bottom wall. The second baking tray includes a second side wall and a second bottom wall. The second side wall extends longitudinally, and the bottom end of the second side wall is connected to the edge of the second bottom wall. The central area of ​​the air guide has a through return air hole. The air guide and the inner wall of the reflector form an air outlet channel that connects the hot air cavity and the processing cavity. The air outlet channel is wide at the top and narrow at the bottom. The projection of the lower edge of the air guide on the horizontal plane is located between the projection of the upper edge of the first side wall on the horizontal plane and the projection of the upper edge of the second side wall on the horizontal plane.

2. The air fryer according to claim 1, characterized in that, The height of the second sidewall is less than the height of the first sidewall.

3. The air fryer according to claim 1, characterized in that, The intersection of the tangent of the lower edge of the air guide and the side wall of the processing cavity is lower than the upper edge of the first side wall.

4. The air fryer according to claim 1, characterized in that, The top of the first sidewall bends inward to form a flow guide flange.

5. The air fryer according to claim 1, characterized in that, The second sidewall is provided with a plurality of outwardly protruding wind-blocking parts, which are closely attached to the sidewall of the cooking cavity. In the circumferential direction of the second baking pan, a second ventilation channel is formed between the second sidewall between two adjacent wind-blocking parts and the sidewall of the cooking cavity.

6. The air fryer according to claim 5, characterized in that, The outer bottom surface of the second baking pan is provided with guide ribs, the outer end of the guide ribs is close to the windproof part, and the inner end of the guide ribs extends towards the center of the second baking pan.

7. The air fryer according to claim 6, characterized in that, The guide rib is formed by pressing and folding the second bottom wall downwards, and the second bottom wall forms a vent hole at the top of the guide rib.

8. The air fryer according to claim 1, characterized in that, A second ventilation channel is formed between the second sidewall and the sidewall of the processing cavity. The width of the second ventilation channel is D2, and the radius of the inscribed circle of the processing cavity at the second ventilation channel is R2, where D2 / R2 = 0.05 to 0.2; or, a first ventilation channel is formed between the first sidewall and the sidewall of the processing cavity. The width of the first ventilation channel is D1, and the radius of the inscribed circle of the processing cavity at the first ventilation channel is R1, where D1 / R1 = 0.1 to 0.

3.

9. The air fryer according to claim 1, characterized in that, The horizontal distance from the top of the first sidewall to the bottom edge of the air guide is L1, where L1 = 5mm to 20mm.

10. The air fryer according to claim 1, characterized in that, The width of the bottom end of the air outlet channel is L2, where L2 = 10mm to 20mm.

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