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, an air guide piece is arranged in the cooking cavity and divides the cooking cavity into an upper hot air cavity and a lower processing cavity, and an air outlet channel communicated with the processing cavity and the hot air cavity is formed by the air guide piece and the side wall of the reflecting cover. A hot air assembly is arranged in the hot air cavity, a first baking tray and a second baking tray which are distributed up and down are arranged in the processing cavity, an air return ring which protrudes downwards and is through up and down, and the inner diameter of the air return ring is gradually increased from bottom to top is arranged in the middle area of the air guide part, and a ventilation ring which protrudes upwards and is through up and down, and the inner diameter of the ventilation ring is gradually decreased from bottom to top is arranged in the middle area of the first baking tray; the top end of the ventilation ring right faces the bottom end of the air return ring. According to the air fryer provided by the utility model, the air return between the first baking tray and the second baking tray is improved by improving the structure of the air guide piece and the ventilation ring matched with the air return ring.

Description

Technical Field

[0001] This utility model relates to cooking appliances, 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 hot air generated by the hot air assembly is input into the pot body to cook the food on the baking tray. During this process, due to the negative pressure generated by the fan rotation, the hot air in the pot body is drawn back into the hot air assembly for reheating and then blown out to better heat the food in the pot body. However, since food is placed on the baking tray when the air fryer is working, blocking the ventilation holes on the baking tray, the airflow between the upper and lower baking trays is difficult to be drawn back into the hot air cavity, resulting in poor air return and poor browning of the upper surface of the food in the lower baking tray. Utility Model Content

[0004] The purpose of this invention is to provide an air fryer that solves the problem of poor air return between the first and second baking trays in a double-layer baking chamber, which results in insufficient circulation of hot air and poor browning of the food on the second baking tray. By improving the structure of the air guide and adding a ventilation ring on the first baking tray that works in conjunction with the air return ring, the circulation efficiency of hot air in the processing chamber is accelerated, and the circulation path of hot air in the processing chamber is optimized, thereby improving the air return between the first and second baking trays and enhancing the browning effect of the food on the second baking tray.

[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 chamber is formed below the reflector, an air guide is provided in the cooking chamber, the air guide divides the cooking chamber into an upper hot air chamber and a lower processing chamber, the air guide and the side wall of the reflector form an air outlet channel connecting the processing chamber and the hot air chamber, a hot air assembly is provided in the hot air chamber, and the processing chamber is provided with a first baking tray and a second baking tray distributed vertically, the first baking tray includes a first bottom wall and a first side wall, the first side wall is connected to the edge of the first bottom wall and extends upward, the second baking tray includes a second bottom wall and a second side wall, the second side wall is connected to the edge of the second bottom wall and extends upward; the middle area of ​​the air guide is provided with a downwardly protruding and vertically continuous return air ring, the inner diameter of the return air ring is flared with a smaller bottom and a larger top, the middle area of ​​the first baking tray is provided with an upwardly protruding and vertically continuous ventilation ring, the inner diameter of the ventilation ring is constricted with a larger bottom and a smaller top, the top of the ventilation ring is directly opposite the bottom of the return air ring.

[0006] After adopting the above technical solution, the present invention has the following advantages: the air outlet channel connects the hot air cavity and the processing cavity. After the hot air is blown out from the air outlet channel, it will form a negative pressure in the hot air cavity, so that the hot air in the processing cavity can return to the hot air cavity through the ventilation ring and the return air ring. The ventilation ring is located in the central area of ​​the first baking pan. During the process of the hot air flowing through the ventilation ring, the food in the middle area of ​​the first baking pan and the lower surface of the food in the first baking pan can be heated, so that the food in each area of ​​the first baking pan can be heated and colored evenly. Because the diameter of the ventilation ring is larger at the bottom and smaller at the top, this structure allows the hot air to flow faster at the upper end of the ventilation ring, thus accelerating its flow towards the return air ring. Since the top of the ventilation ring is directly opposite the bottom of the return air ring, and the diameter of the return air ring is smaller at the bottom and larger at the top, this structure can accelerate the flow of hot air back into the hot air cavity, thereby improving the hot air circulation between the first and second baking trays, increasing the return air speed between the first and second baking trays, and making the upper surface of the second baking tray evenly browned. It can also make the flow velocity of hot air gradually decrease at the upper end of the return air ring. The slower flow speed allows the hot air to obtain sufficient heating time in the hot air cavity, so that the hot air is fully heated by the hot air assembly and re-enters the circulation.

[0007] Furthermore, the top of the ventilation ring is higher than the top of the first sidewall.

[0008] Using the aforementioned technical solution, it is known that some of the hot air loses heat during the hot air circulation process. Therefore, the hot air returns to the hot air cavity under negative pressure through the ventilation ring for heating. Thus, the top of the ventilation ring is higher than the top of the first side wall, so that the hot air that needs to be heated can be guided by the ventilation ring to get as close as possible to the return air ring and be drawn back into the hot air cavity through the return air ring. This not only speeds up the return air efficiency between the first and second baking pans, but also avoids this part of the hot air from mixing with the hot air blown out of the air outlet, thus preventing interference due to temperature differences and different flow directions, which would affect the return air efficiency and the browning effect on the food in the second baking pan.

[0009] Furthermore, the diameter D1 at the bottom of the return air ring is larger than the diameter D2 at the top of the ventilation ring, and the projection of the bottom of the return air ring on the horizontal plane covers the projection of the top of the ventilation ring.

[0010] By adopting the aforementioned technical solution, since D1>D2, the area of ​​the bottom of the return air ring is larger than the area of ​​the top of the ventilation ring. This ensures that the projection of the bottom of the return air ring on the horizontal plane covers the projection of the top of the ventilation ring, thereby ensuring that more hot air blown out from the ventilation ring can be drawn back into the hot air cavity. This improves the return air efficiency and makes the direction and temperature of the return air between the first baking tray and the second baking tray more uniform. It also prevents the hot air blown out from the ventilation ring from flowing into other areas and causing turbulence, which would lead to uneven temperature in the processing cavity.

[0011] Furthermore, D1-D2 = 5mm to 20mm.

[0012] By employing the aforementioned technical solution, limiting D1-D2 to 5mm-20mm ensures that the returning hot air is drawn into the return air ring while preventing excessive hot air intake. When D1-D2 < 5mm, when hot air is blown out from the ventilation ring, the small diameter difference between the return air ring and the ventilation ring causes some hot air to flow to other areas below the air guide, preventing it from returning to the hot air cavity in time. This reduces the return air efficiency between the first and second baking trays. When D1-D2 > 20mm, the large diameter difference between the return air ring and the ventilation ring causes the return air ring to draw in hot air from other areas, preventing sufficient hot air from reaching the area between the first and second baking trays. This results in insufficient heat on the upper surface of the second baking tray, leading to poor browning.

[0013] Furthermore, the projection of the lower edge of the air guide on the horizontal plane surrounds the projection of the upper edge of the first sidewall on the horizontal plane.

[0014] Using the aforementioned technical solution, the projection of the lower edge of the air guide on the horizontal plane surrounds the projection of the upper edge of the first sidewall on the horizontal plane. The hot air blown out of the air outlet can blow more into the space between the first sidewall and the inner sidewall of the processing cavity, reaching the area between the first baking tray and the second baking tray. The upper surface of the second baking tray can obtain sufficient heat, thereby making the coloring effect on the upper surface of the second baking tray more uniform.

[0015] Furthermore, a first ventilation channel is formed between the outer wall of the first baking pan and the side wall of the processing cavity, and a second ventilation channel is formed between the outer wall of the second baking pan and the side wall of the processing cavity. The width of the second ventilation channel is smaller than the width of the first ventilation channel.

[0016] By adopting the aforementioned technical solution, the width of the first ventilation channel is larger, allowing more hot air to be blown into the space between the first and second baking trays. The second baking tray can receive more hot air from the space between the outer wall of the first baking tray and the inner wall of the processing cavity, so that the upper surface of the second baking tray can obtain sufficient heat. The width of the second ventilation channel is smaller, allowing more hot air blown into the space between the first and second baking trays to be blown onto the upper surface of the second baking tray, so as to achieve the purpose of even browning of the food on the upper surface of the second baking tray.

[0017] Furthermore, the projection of the lower edge of the air guide on the horizontal plane is located inside the projection of the upper edge of the second sidewall on the horizontal plane.

[0018] Using the aforementioned technical solution, the projection of the lower edge of the air guide on the horizontal plane is located within the projection range of the upper edge of the second side wall on the horizontal plane. The hot air blown into the area between the first side wall and the inner side wall of the processing cavity can flow more towards the area between the first baking tray and the second baking tray, so that the upper surface of the second baking tray can obtain sufficient heat and achieve the purpose of even coloring of the food on the upper surface of the second baking tray.

[0019] Furthermore, the edges of the air guide extend downwards and outwards, causing the width of the air outlet channel to gradually narrow from top to bottom.

[0020] Using the aforementioned technical solution, the air outlet channel connects the processing chamber and the hot air chamber and its width gradually narrows from top to bottom, creating a "narrow tube effect" at the air outlet channel. When hot air passes through the air outlet channel, the flow rate of the hot air at the outlet of the air outlet channel will increase, thereby increasing the initial flow rate of the hot air blowing into the processing chamber, making the flow rate of the hot air sufficient to blow onto the upper surface of the second baking pan, thus improving the browning effect of the upper surface of the food in the second baking pan.

[0021] Furthermore, the lower surface of the air guide forms an upwardly arched recirculation zone between the return air ring and the edge of the air guide.

[0022] Using the aforementioned technical solution, the hot air that returns is heated in the return zone of the air guide, and the hot air blown out from the air outlet can guide the hot air in the return zone to circulate rapidly above the food on the first baking tray, so that the surface of the food in the first baking tray is colored more evenly.

[0023] Furthermore, the height distance from the top of the ventilation ring to the bottom of the return air ring is H1, and the height distance from the first baking tray to the second baking tray is H2, where H1 > H2.

[0024] By adopting the aforementioned technical solution, by making H1 > H2, the space above the second baking pan is reduced, the heating efficiency of the same volume of hot air is increased, the upper surface of the second baking pan can be fully utilized, and the food on the upper surface of the second baking pan is evenly browned. 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 2As shown, this utility model provides an air fryer, including a body 1, a reflector 12 inside the body 1, a cooking chamber 3 formed below the reflector 12, an air guide 22 inside the cooking chamber 3, the air guide 22 dividing the cooking chamber 3 into an upper hot air chamber 2 and a lower processing chamber 4, the air guide 22 and the side wall of the reflector 12 forming an air outlet channel 11 connecting the processing chamber 4 and the hot air chamber 2, the hot air chamber 2 being provided with a hot air assembly 21, and the processing chamber 4 having a first baking tray 31 and a second baking tray 32 distributed vertically, the first baking tray 31 including a first bottom wall 313 and a first side wall 312, the second baking tray 31 and the second baking tray 32 being distributed vertically, the first baking tray 31 including a first bottom wall 313 and a first side wall 312, the second baking tray 31 and the second baking tray 32 ... One side wall 312 is connected to the edge of the first bottom wall 313 and extends upward. The second baking pan 32 includes a second bottom wall 322 and a second side wall 321. The second side wall 321 is connected to the edge of the second bottom wall 322 and extends upward. The middle area of ​​the air guide 22 is provided with a downwardly protruding and vertically continuous return air ring 224. The inner diameter of the return air ring 224 is an flared shape with a smaller bottom and a larger top. The middle area of ​​the first baking pan 31 is provided with an upwardly protruding and vertically continuous ventilation ring 314. The inner diameter of the ventilation ring 314 is a constricted shape with a larger bottom and a smaller top. The top of the ventilation ring 314 is directly opposite the bottom of the return air ring 224.

[0034] It is understandable that the air outlet duct 11 connects the hot air chamber 2 and the processing chamber 4. After the hot air is blown out from the air outlet duct 11, it will form a negative pressure in the central area of ​​the hot air chamber 2, so that the hot air in the processing chamber 4 can return to the hot air chamber 2 through the ventilation ring 314 and the return air ring 224. The ventilation ring 314 is located in the central area of ​​the first baking pan 31. During the process of the hot air flowing through the ventilation ring 314, the food in the middle area of ​​the first baking pan 31 and the lower surface of the food in the first baking pan 31 can be heated, so that the food in each area of ​​the first baking pan 31 can be heated and browned evenly. Because the diameter of the ventilation ring 314 decreases from bottom to top, this structure allows the hot air to flow faster at the upper end of the ventilation ring 314, thus accelerating its flow towards the return air ring 224. Since the top of the ventilation ring 314 faces the bottom of the return air ring 224, and the diameter of the return air ring 224 increases from bottom to top, this structure can accelerate the flow of hot air back into the hot air chamber 2, thereby improving the hot air circulation between the first baking pan 31 and the second baking pan 32, increasing the return air speed between the first baking pan 31 and the second baking pan 32, and making the upper surface of the second baking pan 32 evenly colored. It can also make the flow speed of hot air gradually decrease at the upper end of the return air ring 224. The slower flow speed allows the hot air to obtain sufficient heating time in the hot air chamber 2, so that the hot air is fully heated by the hot air assembly 21 and re-enters the circulation.

[0035] It is understandable that, preferably, the inner diameter of the return air ring 224 gradually increases from bottom to top, while the inner diameter of the ventilation ring 314 gradually decreases from bottom to top. The smooth change in the inner diameters of the ventilation ring 314 and the return air ring 224 helps to reduce the power loss during airflow, improve return air efficiency, and enhance cooking results.

[0036] Specifically, the hot air chamber 2 is located above the processing chamber 4. A reflector 12 is provided inside the hot air chamber 2. The hot air assembly 21 includes an ion fan 211 mounted on the reflector 12 and a motor 212 for driving the ion fan 211. The rotation of the ion fan 211 delivers hot air to the processing chamber 4 to heat the food. The reflector 12 covers the air guide 22. The edge of the air guide 22 extends downward and outward. In this embodiment, the outer surface of the air guide 22 and the inner surface of the reflector 12 form an air outlet channel 11 that gradually narrows from top to bottom, so that the hot air is accelerated out of the processing chamber 4 from the air outlet channel 11.

[0037] As can be seen from the above, the air outlet channel 11 connects the processing chamber 4 and the hot air chamber 2 and its width gradually narrows from top to bottom, creating a "narrow tube effect" at the air outlet channel 11. When hot air passes through the air outlet channel 11, the flow rate of the hot air at the outlet of the air outlet channel 11 will increase, thereby increasing the initial flow rate of the hot air blowing towards the processing chamber 4, so that the flow rate of the hot air is sufficient to blow the hot air onto the upper surface of the second baking pan 32, thereby improving the browning effect of the upper surface of the food in the second baking pan 32.

[0038] Specifically, a first ventilation channel is formed between the first sidewall 312 and the sidewall of the processing cavity 4, and a second ventilation channel is formed between the second sidewall 321 and the sidewall of the processing cavity 4. As hot air is accelerated from the air outlet 11 and blown into the processing cavity 4, the hot air velocity in the first and second ventilation channels is greater than the hot air velocity in the areas of the first bottom wall 313 and the second bottom wall 322. Therefore, a negative pressure is formed on the hot air flow path of the first bottom wall 313 and the second bottom wall 322. Under the action of the negative pressure, the hot air flows through the second bottom wall 322 and the first bottom wall 313 and is finally drawn back into the hot air cavity 2 through the return air ring 224 located in the central area of ​​the air guide 22, thus forming a complete hot air cycle in the body 1.

[0039] Specifically, such as Figure 3 As shown, the ion fan 211 divides the hot air chamber 2 into an intake zone 23 and a blasting zone 24. The intake zone 23 is the inlet channel for hot air, and the blasting zone 24 is the outlet channel 11 for hot air. The air guide 22 includes a partition 225 that separates the intake zone 23 and the blasting zone 24, forming separate inlet and outlet channels 11. The air guide 22 also includes a first guide 222, and the reflector 12 includes a second guide 121. The first guide 222 and the second guide 121 form a smooth outlet channel 11 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 11.

[0040] Specifically, the lower surface of the air guide 22 forms an upward arch between the return air ring 224 and the outer edge of the air guide 22, forming a shape like... Figure 2The recirculation zone shown at point B also forms a shielding part 223 on the upper surface of the air guide 22, which can effectively block the heat radiation from the hot air assembly 21 to the first baking pan 31, and prevent the food in the first baking pan 31 from being overheated and burning.

[0041] Understandably, the hot air recirculates and is heated in the recirculation zone of the air guide 22. The hot air blown out from the air outlet 11 can guide the hot air in the recirculation zone to circulate rapidly above the food on the first baking tray 31, so that the surface of the food in the first baking tray 31 is colored more evenly.

[0042] Specifically, the return air ring 224 located in the middle area of ​​the air guide 22 is set in the shape of a horn, which is used to draw the hot air in the processing chamber 4 from the middle area of ​​the first baking pan 31 and the second baking pan 32 back to the hot air chamber 2, which can improve the problem of uneven browning of the middle area and the surrounding area of ​​the food during heating.

[0043] The air fryer in this embodiment is a drawer type. Specifically, the air fryer includes a body 1 and a reflector 12 installed inside the body 1. A cooking chamber 3 is formed below the reflector 12. The reflector 12 covers the air guide 22. The air guide 22 divides the cooking chamber 3 into an upper hot air chamber 2 and a lower processing chamber 4. An opening is provided on the side of the body 1. The processing chamber 4 can be pulled out and inserted into the cooking chamber 3 from the opening.

[0044] In addition, the air fryer in this invention can also be a flip-top model.

[0045] 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 31 and second baking tray 32). When using it, the user places the first baking tray 31 in the first position and the second baking tray 32 in the second position. By placing food on both the first baking tray 31 and the second baking tray 32, 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.

[0046] 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.

[0047] In this preferred embodiment, the top of the ventilation ring 314 is set higher than the top of the first sidewall 312. Since some hot air loses heat during hot air circulation, it flows back to the hot air chamber 2 under negative pressure via the ventilation ring 314 for heating. Therefore, by setting the top of the ventilation ring 314 higher than the top of the first sidewall 312, the hot air to be heated is guided by the ventilation ring 314 to be as close as possible to the return air ring 224 and then drawn back into the hot air chamber 2. This not only accelerates the return air efficiency between the first baking pan 31 and the second baking pan 32 but also prevents this portion of hot air from mixing with the hot air blown out of the air outlet 11, avoiding interference due to temperature differences and different flow directions, which would affect the return air efficiency and the browning effect on the food in the second baking pan 32. This structural design shortens the flow path of the hot air in the processing chamber 4 during the process of being drawn back into the hot air chamber 2, and better optimizes the return air effect between the first baking pan 31 and the second baking pan 32.

[0048] Even better, the height distance from the top of the ventilation ring 314 to the bottom of the return air ring 224 is H1, and the height distance from the first baking tray 31 to the second baking tray 32 is H2. By making H1 > H2, the space above the second baking tray 32 is reduced, the heating efficiency of the same volume of hot air is increased, and the upper surface of the second baking tray 32 can be fully utilized, so that the food on the upper surface of the second baking tray 32 is evenly browned.

[0049] Furthermore, the diameter D1 at the bottom of the return air ring 224 is larger than the diameter D2 at the top of the ventilation ring 314. Since D1>D2, the area of ​​the return air ring 224 is larger than the area of ​​the ventilation ring 314, so that the projection of the bottom of the return air ring 224 on the horizontal plane covers the projection of the top of the ventilation ring 314. This ensures that more hot air blown out from the ventilation ring 314 can be drawn back into the hot air cavity 2, thereby improving the return air efficiency and making the direction and temperature of the return air between the first baking tray 31 and the second baking tray 32 more uniform. This also prevents the hot air blown out from the ventilation ring 314 from flowing into other areas and causing turbulence or uneven temperature in the processing cavity 4.

[0050] As a preferred embodiment, D1-D2 is limited to the range of 5mm to 20mm. By limiting D1-D2 to 5mm to 20mm, it is possible to ensure that the returning hot air is drawn into the return air ring 224 while avoiding the intake of excessive hot air. When D1-D2 < 5mm, when hot air is blown out from the ventilation ring 314, due to the small diameter difference between the return air ring 224 and the ventilation ring 314, some hot air will flow into other areas within the processing cavity 4 and cannot flow back to the hot air cavity in time, which will reduce the return air efficiency between the first baking pan 31 and the second baking pan 32. When D1-D2 > 20mm, when hot air is blown out from the ventilation ring 314, due to the large diameter difference between the return air ring 224 and the ventilation ring 314, the return air ring 224 will draw in too much hot air, and not enough hot air will reach the area between the first baking pan 31 and the second baking pan 32, resulting in insufficient heat on the upper surface of the second baking pan 32 and poor coloring effect.

[0051] like Figure 3 As shown, in order to allow more hot air to enter from the return air ring 224 and better improve the problem of uneven coloring between the middle area and other areas of the first baking tray 31, in this embodiment, the opening diameter D1 of the return air ring 224 is preferably set to D1 = 40mm to 80mm.

[0052] Based on the above embodiments, the projection of the lower edge of the air guide 22 on the horizontal plane surrounds the projection of the upper edge of the first sidewall 312 on the horizontal plane.

[0053] Understandably, the projection of the lower edge of the air guide 22 on the horizontal plane surrounds the projection of the upper edge of the first side wall 312 on the horizontal plane. The hot air blown out of the air outlet 11 can blow more into the space between the first side wall 312 and the inner side wall of the processing cavity 4, reaching the area between the first baking tray 31 and the second baking tray 32. The upper surface of the second baking tray 32 can obtain sufficient heat, thereby making the coloring effect on the upper surface of the second baking tray 32 more uniform.

[0054] Specifically, the projection of the lower edge of the air guide 22 on the horizontal plane is located outside the projection of the upper edge of the first side wall on the horizontal plane. The hot air blown into the area between the first side wall 312 and the inner side wall of the processing cavity 4 can flow more to the area between the first baking pan 31 and the second baking pan 32, so that the upper surface of the second baking pan 32 can obtain enough heat to achieve the purpose of even coloring of the food on the upper surface of the second baking pan 32.

[0055] Specifically, a first ventilation channel is formed between the outer wall of the first baking pan 31 and the side wall of the processing cavity 4, and a second ventilation channel is formed between the outer wall of the second baking pan 32 and the side wall of the processing cavity 4. The width of the second ventilation channel is smaller than the width of the first ventilation channel.

[0056] The wider first ventilation channel allows more hot air to be blown into the space between the first baking tray 31 and the second baking tray 32, enabling the second baking tray 32 to receive more hot air from the space between the outer wall of the first baking tray 31 and the inner wall of the processing cavity 4, thus ensuring that the upper surface of the second baking tray 32 receives sufficient heat. The narrower second ventilation channel allows more hot air blown into the space between the first baking tray 31 and the second baking tray 32 to be blown onto the upper surface of the second baking tray 32, achieving the goal of even browning of the food on the upper surface of the second baking tray 32.

[0057] Based on the above, even better results can be achieved: a portion of the hot air preferentially heats the upper surface of the food in the second baking pan 32; a portion of the hot air, under negative pressure, is drawn back to the hot air cavity 2 from the first bottom wall 313 through the return air ring 224, which heats the lower surface of the food in the first baking pan 31; and another portion of the hot air is drawn back to the hot air cavity 2 from the second bottom wall 322 through the return air ring 224, which heats the lower surface of the food in the second baking pan 32. This allows the food in the first baking pan 31 and the second baking pan 32 to be heated evenly without needing to be flipped, and the color of the food can be more evenly colored during the hot air circulation process, thus improving cooking efficiency.

[0058] Based on the above, in one embodiment, such as Figure 4 As shown, the second sidewall 321 is provided with a plurality of outwardly protruding windbreaks 323.

[0059] In this embodiment, the air fryer is shaped like a cube, with a protruding windproof part 323 located at each corner of the cube.

[0060] In other embodiments, the second sidewall 321 is provided with a plurality of outwardly protruding windbreaks 323, which are in close contact with the sidewall of the processing cavity 4. In the circumferential direction of the second baking pan 32, a second ventilation channel is formed between the second sidewall 321 and the sidewall of the processing cavity 4 between two adjacent windbreaks 323.

[0061] Optionally, the number and location of the wind deflector 323 can be determined according to the specific shape of the air fryer.

[0062] Specifically, the outer bottom surface of the second baking pan 32 is provided with guide ribs 324, the outer end of the guide ribs 324 is close to the windproof part 323, and the inner end of the guide ribs 324 extends toward the center of the second baking pan 32.

[0063] Preferably, the guide rib 324 is formed by pressing and folding the second bottom wall 322 downwards, and the second bottom wall 322 forms a ventilation hole at the top of the guide rib 324, and the windproof part 323 corresponds to the guide rib 324 one by one.

[0064] Therefore, in this embodiment, the guide ribs 324 are provided with one corresponding to each of the windbreak parts 323.

[0065] Optionally, the guide rib 324 and the second bottom wall 322 can also be installed in other ways, such as by adhesive or by snap-fit.

[0066] Understandably, when hot air blows into the outer periphery of the second side wall 321, under the obstruction of the wind baffle 323, some of the hot air can enter the space below the second baking pan 32 through the second ventilation channel, allowing the hot air to quickly enter the bottom of the second baking pan 32 along the outer periphery of the second side wall 321, achieving the effect of hot air flowing quickly to the middle of the second bottom wall 322. The outer end of the guide rib 324 is close to the wind baffle 323. When the hot air is blocked by the wind baffle 323, it flows along the guide rib 324, allowing the hot air blowing towards the second bottom wall 322 to be evenly distributed in the second baking pan 32. The inner end of the guide rib 324 extends towards the center of the second baking pan 32. The hot air is guided by the guide rib 324 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 32 and the lower surface of the surrounding food have a more uniform browning effect.

[0067] Optimally, the guide rib 324 is integrally formed by pressing and folding the second bottom wall 322 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 324, ensuring the stability of the hot air flow. The vent at the top of the guide rib 324 makes it easier for hot air to pass through, increasing the ventilation of the lower part of the second baking pan 32, which helps to heat and brown the food in the second baking pan 32 more evenly.

[0068] Based on the above embodiments, in this embodiment, as a preferred embodiment, specific numerical limitations will be made on the following structures:

[0069] like Figure 3 As shown, limiting the width L2 of the bottom of the air outlet duct 11 to the range of L2 = 10mm to 20mm allows the hot air to achieve sufficient acceleration without generating excessive noise, thus achieving the optimal effect. When the width of the air outlet duct 11 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 11 is less than 10mm, although the airflow velocity of the hot air will increase, the noise will also increase.

[0070] like Figure 2As shown, by limiting the horizontal distance L1 from the top of the first sidewall 312 to the bottom edge of the air guide 22 to the range of L1 = 5mm to 20mm, more hot air blown out of the air outlet 11 can be directed towards the space between the first baking pan 31 and the inner sidewall of the processing cavity 4, thereby blowing towards the area between the first baking pan 31 and the second baking pan 32, heating the upper surface of the food in the second baking pan 32, and improving the browning effect of the upper surface of the food in the second baking pan 32. If the horizontal distance L1 from the top of the first sidewall 312 to the bottom edge of the air guide 22 is less than 5mm, some hot air will be blown directly onto the upper surface of the first baking pan 31, resulting in insufficient hot air blowing into the space between the first sidewall 312 and the inner sidewall of the processing cavity 4. Consequently, insufficient hot air will be blown into the area between the first baking pan 31 and the second baking pan 32, resulting in poor browning of the food on the upper surface of the food in the second baking pan 32. If the horizontal distance L1 from the top of the first sidewall 312 to the bottom edge of the air guide 22 is greater than 20mm, too much hot air will be blown into the area between the first baking pan 31 and the second baking pan 32, resulting in too much hot air blowing into the upper surface of the second baking pan 32. This will cause the food on the upper surface of the second baking pan 32 to be overheated and burnt.

[0071] like Figure 1 As shown, the width of the second ventilation channel is W2, and the radius of the inscribed circle of the processing cavity 4 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 31 and the second baking pan 32 can be used more to heat the upper surface of the food in the second baking pan 32, thus improving the browning effect of the upper surface of the food in the second baking pan 32.

[0072] The width of the first ventilation channel is W1, and the radius of the inscribed circle of the processing cavity 4 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 31 and the second baking pan 32, heating the upper surface of the food in the second baking pan 32 and improving the browning effect of the upper surface of the food in the second baking pan 32.

[0073] The specific numerical ranges mentioned above serve as examples in this embodiment. The specific positions and sizes of the first baking pan 31 and the second baking pan 32 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.

[0074] 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 air guide and the side wall of the reflector form an air outlet channel connecting the processing cavity and the hot air 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 bottom wall and a first side wall. The first side wall is connected to the edge of the first bottom wall and extends upward. The second baking tray includes a second bottom wall and a second side wall. The second side wall is connected to the edge of the second bottom wall and extends upward. The middle area of ​​the air guide is provided with a downward protruding and vertically connected return air ring. The inner diameter of the return air ring is flared, with the bottom smaller and the top larger. The middle area of ​​the first baking tray is provided with an upward protruding and vertically connected ventilation ring. The inner diameter of the ventilation ring is constricted, with the bottom larger and the top smaller. The top of the ventilation ring is directly opposite the bottom of the return air ring.

2. The air fryer according to claim 1, characterized in that, The top of the ventilation ring is higher than the top of the first sidewall.

3. The air fryer according to claim 1, characterized in that, The inner diameter D1 at the bottom of the return air ring is larger than the inner diameter D2 at the top of the ventilation ring, and the projection of the bottom of the return air ring on the horizontal plane covers the projection of the top of the ventilation ring.

4. The air fryer according to claim 3, characterized in that, The distance between D1 and D2 is 5mm to 20mm.

5. The air fryer according to claim 1, characterized in that, The projection of the lower edge of the air guide on the horizontal plane surrounds the projection of the upper edge of the first sidewall on the horizontal plane.

6. The air fryer according to claim 1, characterized in that, 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. The width of the second ventilation channel is smaller than the width of the first ventilation channel.

7. The air fryer according to claim 6, characterized in that, The projection of the lower edge of the air guide on the horizontal plane is located inside the projection of the upper edge of the second sidewall on the horizontal plane.

8. The air fryer according to claim 1, characterized in that, The edge of the air guide extends downward and outward, so that the width of the air outlet channel gradually narrows from top to bottom.

9. The air fryer according to claim 8, characterized in that, The lower surface of the air guide forms an upwardly arched recirculation zone between the return air ring and the edge of the air guide.

10. The air fryer according to claim 1, characterized in that, The height distance from the top of the ventilation ring to the bottom of the return air ring is H1, and the height distance from the first baking tray to the second baking tray is H2, where H1 > H2.

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