Cooking utensil

Abstract

The utility model provides a cooking utensil which comprises a shell, a heating element, a heating element and a heating element. The cooking cavity is installed in the containing cavity, and the cooking cavity comprises an inner bottom wall; the hot air fan can be rotatably mounted in the accommodating cavity, is positioned on one side, deviating from the inner bottom wall, of the cooking cavity in the height direction of the cooking cavity, and is used for enabling air flow in the cooking cavity to circularly flow; the reflecting cover is installed in the containing cavity and located on the side, away from the inner bottom wall, of the hot air fan, the reflecting cover comprises a pressurizing part, and the pressurizing part can pressurize airflow exhausted by the hot air fan; the heating device is installed in the containing cavity, located on the side, close to the inner bottom wall, of the reflecting cover and used for heating airflow. The air flow can be pressurized through the pressurizing part, so that the air flow can move downwards with smaller pressure loss, the flowing speed of the air flow can be increased, and the phenomenon that in an existing scheme, the air speed of the center of the bottom of the cooking cavity is low and the air speed of the periphery is high is effectively improved.

Description

[0001] The applicant declares that this application claims priority to Chinese Patent Application No. 202423020071.6, filed with the Chinese Patent Office on December 6, 2024, entitled "Cooking Utensils", the entire contents of which are incorporated herein by reference. Technical Field

[0002] This application relates to the field of household appliance technology, and more specifically, to a cooking appliance. Background Technology

[0003] In related technologies, cooking appliances with hot air heating use a reflector to guide the hot airflow towards the cooking cavity. However, the hot air tends to rotate with the reflector, resulting in significant energy loss at the reflector location. This leads to a lower flow rate of the hot airflow guided through the reflector into the cooking cavity, causing uneven distribution of the hot airflow within the cooking cavity and resulting in poor cooking performance.

[0004] Therefore, designing a cooking appliance that can reduce the energy loss of hot airflow at the reflector has become an urgent problem to be solved. Utility Model Content

[0005] The present invention aims to at least solve the problem of significant energy loss of hot airflow in cooking appliances at the reflector in existing or related technologies.

[0006] The first aspect of this utility model is to provide a cooking utensil.

[0007] An embodiment of the first aspect of this utility model provides a cooking appliance, comprising: a shell having a receiving cavity formed therein; a cooking cavity installed in the receiving cavity, the cooking cavity including an inner bottom wall; a hot air fan rotatably installed in the receiving cavity, located on the side of the cooking cavity away from the inner bottom wall along its height direction, the hot air fan being used to circulate airflow within the cooking cavity; a reflector installed in the receiving cavity, located on the side of the hot air fan away from the inner bottom wall, the reflector including a pressurizing part capable of pressurizing the airflow discharged by the hot air fan; and a heating device installed in the receiving cavity, located on the side of the reflector near the inner bottom wall, for heating the airflow.

[0008] The cooking appliance provided according to an embodiment of the present invention includes a housing with a receiving cavity formed within it. The housing serves as the outer shell of the entire cooking appliance. A removable cooking cavity and a hot air assembly for generating a hot airflow are disposed within the housing. The hot air assembly specifically includes a hot air fan and a heating device. The hot air assembly is mounted on the top of the cooking cavity. The hot air generated by the hot air assembly can enter the cooking cavity to heat the food inside. Simultaneously, a reflector is provided for the hot air assembly to reflect the airflow exhausted by the hot air fan, allowing the airflow to enter the cooking cavity.

[0009] In traditional cooking appliances with hot air components, the reflector lacks a pressurization zone and a guide surface. This causes the airflow from the hot air fan to directly collide with the reflector and then flow downwards along the side wall. During this process, the airflow is unguided, its direction changes drastically, resulting in significant pressure loss. Therefore, this embodiment incorporates a pressurization section on the reflector. This section pressurizes the airflow, making the change in airflow direction smoother and reducing pressure loss during this process. This allows the airflow to move downwards with less pressure loss, increasing its velocity and allowing it to travel further. This improves the uniformity of airflow distribution within the cooking cavity, effectively addressing the issue of low wind speed at the center and high wind speed around the perimeter in existing designs.

[0010] The cooking appliance can be a pull-out air fryer or an oven-type air fryer.

[0011] In any of the above embodiments, the reflector may optionally include a flow guiding structure that can guide the pressurized airflow toward the cooking cavity.

[0012] In any of the above embodiments, optionally, there are multiple pressurization units, which are distributed sequentially along the circumference of the hot air fan, and any two adjacent pressurization units are connected by a flow guiding structure.

[0013] In any of the above embodiments, optionally, the pressurization section is arranged along the rotation direction of the hot air fan, and along the rotation direction of the hot air fan, the inner wall surface of the pressurization section gradually moves away from the rotation axis of the hot air fan.

[0014] In any of the above embodiments, optionally, the pressurization section is an arc-shaped structure arranged along the rotation direction of the hot air fan.

[0015] In any of the above embodiments, optionally, the pressurizing section includes a starting end and a ending end arranged along the rotation direction. Along the rotation direction, any two adjacent pressurizing sections are sequentially a first pressurizing section and a second pressurizing section. Along the radial direction of the hot air fan, the ending end of the first pressurizing section is located inside the starting end of the second pressurizing section.

[0016] In any of the above embodiments, optionally, at least part of any two adjacent pressurization units along the circumference of the hot air fan overlap.

[0017] In any of the above embodiments, optionally, the pressurization section includes a starting end and a ending end arranged along the rotation direction, the starting end and the ending end being inclined relative to the axial direction of the hot air fan, and the starting end and the ending end gradually approaching the inner bottom wall along the rotation direction.

[0018] In any of the above embodiments, optionally, the flow guiding structure includes an inclined flow guiding surface, which gradually approaches the inner bottom wall along the rotation direction of the hot air fan.

[0019] In any of the above embodiments, optionally, the reflector includes a reflector top and a reflector side connected to each other, at least a portion of the reflector side surrounds the circumference of the hot air fan, and the reflector side includes a pressurization section and a flow guiding structure.

[0020] In any of the above embodiments, optionally, it further includes: a food carrier installed in the cooking cavity, and a flow guide gap is provided between the food carrier and the bottom of the cooking cavity, and a ventilation hole is provided on the food carrier; a flow guide installed between the inner bottom wall of the cooking cavity and the food carrier, for guiding the airflow in the flow guide gap to the side of the cooking cavity away from the inner bottom wall along its height direction; wherein, the flow guide includes at least one flow guide portion, the first end of the flow guide portion is disposed near the center of the inner bottom wall of the cooking cavity, and the second end of the flow guide portion extends toward the edge of the inner bottom wall of the cooking cavity.

[0021] In any of the above embodiments, optionally, the flow guide is provided with one or more protrusions and / or recesses, the protrusions and / or recesses being located on at least one of the two sides of the flow guide disposed opposite to each other along the circumference of the cooking cavity.

[0022] In any of the above embodiments, optionally, the two sides of the guide portion arranged opposite each other along the circumference of the cooking cavity are respectively the first side and the second side; wherein, both the first side and the second side of the same guide portion are provided with protrusions, or both are provided with recesses; or one of the first side and the second side of the same guide portion is provided with a protrusion, and the other is provided with a recess; or one of the first side and the second side of the same guide portion is provided with the protrusion, or is provided with the recess.

[0023] In any of the above embodiments, optionally, the guide portion extends gradually from its first end to its second end along the clockwise or counterclockwise direction of the cooking cavity.

[0024] In any of the above embodiments, the guide portion is optionally inclined relative to the height direction of the cooking cavity.

[0025] In any of the above embodiments, optionally, the flow guide is rotatably mounted between the inner bottom wall of the cooking cavity and the food carrier.

[0026] In any of the above embodiments, optionally, one or more guide ribs are provided on the inner wall of the cooking cavity, and the one or more guide ribs are inclined relative to the height direction of the cooking cavity.

[0027] In any of the above embodiments, optionally, multiple flow guides divide the flow guide gap into multiple flow guide channels along the circumference of the cooking cavity. The cooking cavity includes multiple inner wall surfaces, and multiple guide ribs are provided on the inner wall surfaces. Multiple guide ribs on the same inner wall surface form a group of guide channels. Each group of guide channels includes one or more guide channels. Any guide channel is surrounded by two guide ribs arranged in parallel to each other. The multiple flow guide channels are provided in one-to-one correspondence with the multiple groups of guide channels.

[0028] Additional aspects and advantages of this invention will become apparent in the following description or may be learned by practice of this invention. Attached Figure Description

[0029] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0030] Figure 1 This is one of the structural schematic diagrams of the cooking utensil in the embodiments of this utility model;

[0031] Figure 2 This is one of the exploded structural diagrams of a cooking utensil in an embodiment of this utility model;

[0032] Figure 3 This is one of the structural schematic diagrams of the reflector of the cooking utensil in the embodiments of this utility model;

[0033] Figure 4 This is one of the structural schematic diagrams of the guide component of the cooking utensil in the embodiments of this utility model;

[0034] Figure 5 This is a second schematic diagram of the structure of the guide component of the cooking utensil in an embodiment of this utility model;

[0035] Figure 6 This is the third schematic diagram of the structure of the guide component of the cooking utensil in the embodiments of this utility model;

[0036] Figure 7 This is the fourth schematic diagram of the structure of the guide component of the cooking utensil in the embodiments of this utility model;

[0037] Figure 8This is the second exploded structural diagram of a portion of the cooking utensil in an embodiment of this utility model;

[0038] Figure 9 This is the fifth schematic diagram of the structure of the guide component of the cooking utensil in the embodiments of this utility model;

[0039] Figure 10 This is the sixth schematic diagram of the structure of the guide component of the cooking utensil in the embodiments of this utility model;

[0040] Figure 11 This is the second structural schematic diagram of the cooking utensil in an embodiment of this utility model;

[0041] Figure 12 This is a schematic diagram of the hot airflow path within the cooking cavity in an embodiment of this utility model;

[0042] Figure 13 This is the second schematic diagram of the structure of the reflector of the cooking utensil in the embodiments of this utility model;

[0043] Figure 14 These are schematic diagrams of various other structural forms of the guide portion, protrusion and / or recess of the cooking utensil in the embodiments of this utility model;

[0044] Figure 15 This is a schematic diagram of the assembly structure of the cooking cavity, food carrier and draining component of the cooking appliance in an embodiment of this utility model;

[0045] Figure 16 This is one of the schematic diagrams showing the cooperation structure of the cooking cavity and the guide component of the cooking appliance in the embodiments of this utility model;

[0046] Figure 17 This is the second schematic diagram of the cooperation structure between the cooking cavity and the guide component of the cooking appliance in the embodiments of this utility model;

[0047] Figure 18 This is the third schematic diagram of the cooperation structure between the cooking cavity and the guide component of the cooking appliance in the embodiments of this utility model;

[0048] Figure 19 A schematic diagram illustrating the principle of breaking the boundary layer for protrusions and / or recesses in this application;

[0049] Figure 20 This is the third exploded structural diagram of a portion of the cooking utensil in an embodiment of this utility model.

[0050] in, Figures 1 to 20 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0051] 100 Cooking appliance, 1 Shell, 12 Receiving cavity, 2 Cooking chamber, 20 Inner wall, 22 Food inlet / outlet, 24 Guide rib, 242 First guide rib, 244 Second guide rib, 26 Inner bottom wall, 28 Groove, 29 Guide channel, 3 Hot air fan, 4 Reflector, 42 Pressurization section, 422 Inner wall, 424 Starting end, 426 Ending end, 44 Airflow guiding structure, 46 Top of reflector, 48 Side of reflector, 5 Heating device, 6 Heat dissipation Fan, 7 Food carrier, 72 Ventilation hole, 74 Support bottom, 76 Surrounding edge, 8 Air guide, 82 Air guide section, 820 Outer convex side, 822 Inner concave side, 824 First air guide section, 826 Second air guide section, 842 Protrusion, 8422 Bending section, 8424 Protrusion, 844 Recess, 86 Connecting part, 88 Air guide passage, 89 Baffle section, 892 First arc-shaped surface, 894 First bending section, 896 Second bending section, 9 Air guide component. Detailed Implementation

[0052] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0053] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0054] The following reference Figures 1 to 20 The following describes the cooking appliance 100 provided in the embodiments of this application.

[0055] like Figures 1 to 20 As shown, an embodiment of the first aspect of this utility model provides a cooking appliance 100, including: a cooking cavity 2, including an inner bottom wall 26; and a hot air assembly installed on the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction, for generating a hot air flow within the cooking cavity 2. The cooking appliance 100 provided according to the embodiment of this utility model can specifically be a product such as an air fryer. The cooking appliance 100 includes a shell 1, within which a receiving cavity 12 is formed. The shell 1 is the outer shell of the entire cooking appliance 100. The shell 1 contains a removable cooking cavity 2 and a hot air assembly for heating and generating a hot air flow. The hot air assembly can be specifically installed on the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction; for example, for a side-pull air fryer, the hot air assembly can be installed on the top of the shell. The hot air generated by the hot air assembly can enter the cooking cavity 2 to heat the food inside the cooking cavity 2.

[0056] In any of the above embodiments, optionally, as Figure 1 and Figure 2 As shown, the hot air assembly includes a hot air fan 3 and a heating device 5. The hot air fan 3 is used to circulate the airflow within the cooking cavity 2, and the heating device 5 is used to heat the circulated airflow to form a hot airflow. The cooking appliance 100 also includes: a housing 1, in which a receiving cavity 12 is formed, and the cooking cavity 2 is installed within the receiving cavity 12; a food carrier 7, installed within the cooking cavity 2, with a guide gap between the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, and a ventilation hole 72 on the food carrier 7; and a guide 8, located between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7, for guiding the airflow within the guide gap toward the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction; wherein the guide 8 includes at least one guide portion 82, with the first end of the guide portion 82 located near the center of the inner bottom wall 26 of the cooking cavity 2, and the second end of the guide portion 82 extending toward the edge of the inner bottom wall 26 of the cooking cavity 2.

[0057] In this embodiment, the hot air assembly includes a hot air fan 3 and a heating device 5. The hot air fan 3 is rotatably mounted within the receiving cavity 12 and is used to circulate the airflow within the cooking cavity 2. The heating device 5 is mounted within the receiving cavity 12 and is used to heat the airflow. The cooperation of the hot air fan 3 and the heating device 5 generates continuously circulating hot air, thereby heating the food through the hot airflow.

[0058] The cooking appliance 100 also includes a housing 1, within which a receiving cavity 12 is formed. The housing 1 is the outer shell of the entire cooking appliance 100. The cooking cavity 2 and a hot air assembly for heating to form a hot airflow are disposed within the housing 1.

[0059] like Figure 1 , Figure 2 and Figure 11 As shown, the cooking appliance 100 also includes a food carrier 7 and a flow guide 8. The food carrier 7 is installed inside the cooking cavity 2 and forms a flow guide gap with the inner bottom wall 26 of the cooking cavity 2. The flow guide 8 is installed within the flow guide gap formed by the food carrier 7 and the cooking cavity 2. The airflow within the flow guide gap can enter the upper part of the cooking cavity 2 from the ventilation hole 72 on the food carrier 7 under the action of the flow guide 8, that is, the flow guide 8 can guide the food upward from the bottom of the cooking cavity 2.

[0060] The airflow guide 8 includes one or more airflow guide sections 82, which extend from the center of the inner bottom wall 26 of the cooking cavity 2 to the edge of the inner bottom wall 26 of the cooking cavity 2. The airflow entering the bottom of the cooking cavity 2 can be diverted by the one or more airflow guide sections 82, thereby making the airflow distribution at the bottom of the cooking cavity 2 more uniform and improving the uniformity of heating the food. Furthermore, the one or more airflow guide sections 82 can also guide the food at the bottom of the cooking cavity 2 upwards, thereby reducing airflow resistance, increasing the upward flow speed of the food, and thus improving the hot air circulation efficiency.

[0061] In any of the above embodiments, optionally, as Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 9 and Figure 10 As shown, there are multiple flow guides 82, and the first ends of the multiple flow guides 82 are connected to each other; the second ends of the multiple flow guides 82 are arranged at intervals along the circumference of the cooking cavity 2.

[0062] In these embodiments, to ensure the guiding effect of the guide member 8, multiple guide portions 82 may be provided. The inner ends of the multiple guide portions 82 are connected to each other, and the outer ends are spaced apart from each other, so that the flow can be divided circumferentially through the guide gap.

[0063] In traditional air frying appliances 100, the cooking space is formed by the frying bucket and the frying plate. The bottom of the frying bucket and the space of the frying plate are not separated, resulting in a large, continuous vortex (also known as a cold zone) formed by the airflow. Due to the characteristics of the vortex structure, the flow velocity and heat exchange capacity are low in the center of the vortex, leading to a large area of ​​low heat exchange in the center of the food, resulting in poor heating uniformity. However, by diverting the airflow through the guide element 8, the large vortex (also known as a cold zone) formed at the bottom of the cooking cavity 2 can be reduced, thus reducing the area of ​​the vortex at the bottom of the cooking cavity 2. Specifically, by diverting the airflow, the large vortex (also known as a cold zone) can be dispersed into several smaller vortices, thereby reducing wind loss and preventing the formation of a large area of ​​low heat exchange in the center of the food. After diversion, the cold zone is distributed to the center of each area with a smaller area, dispersing the large cold zone in the center of the cooking cavity that would exist without the guide element 8. This reduces the impact of the large cold zone on the food in the center of the cooking cavity 2, improves cooking uniformity and efficiency, and reduces cooking time.

[0064] Among them, such as Figure 7 and Figure 10As shown, the first ends of the multiple guide sections 82 are connected to each other through the connecting section 86, that is, the multiple guide sections 82 are directly connected to the connecting section 86, and there is no direct connection between the individual guide sections 82. In addition, the multiple guide sections 82 can also be directly connected to each other. In this case, the multiple guide sections 82 at least partially intersect, that is, the orthographic projections of the multiple guide sections 82 along the height direction of the cooking cavity 2 at least partially overlap. For example, the orthographic projections of the multiple guide sections 82 along the height direction of the cooking cavity 2 can intersect at a point or a line. With this arrangement, since the connecting section 86 between the multiple guide sections 82 is eliminated, the airflow can reach the center of the guide member 8, so that the airflow can be more evenly distributed at the bottom of the cooking cavity 2.

[0065] In any of the above embodiments, optionally, as Figure 4 As shown, the guide member 8 further includes: a protrusion 842 and / or a recess 844, disposed on the guide member 82, located on at least one of the two sides of the guide member 82 disposed opposite to each other in the circumferential direction of the cooking cavity 2, and the number of protrusions and / or recesses on each guide member 82 is one or more.

[0066] In this embodiment, protrusions 842 and / or recesses 844 are provided on the windward and / or leeward surfaces of the flow guide 82. The number of protrusions 842 and / or recesses 844 on each flow guide 82 can be set as needed. Protrusions 842 and / or recesses 844 on the same flow guide 82 can be located on the same side or on different sides. Protrusions 842 and / or recesses 844 on different flow guides 82 can be located on the same side or on different sides. For example, some protrusions 842 and / or recesses 844 on some flow guides 82 are located on the windward side, and some protrusions 842 and / or recesses 844 on some flow guides 82 are located on the leeward side. By providing protrusions 842 and / or recesses 844, the heat exchange capacity and flow velocity of the airflow can be improved, thereby improving the heating effect of the fluid on the food.

[0067] The fluid heat transfer process involves three dimensionless parameters: Reynolds number Re, Prandtl number Pr, and Nusselt number Nu. By providing the protrusion 842 and / or the recess 844, the fluid boundary layer is altered, changing the Reynolds number Re and Prandtl number Pr, and consequently, the Nusselt number Nu. In this embodiment, the protrusion 842 and / or the recess 844 increase the Nusselt number, thereby improving the heat transfer capacity. Furthermore, the protrusion 842 and / or the recess 844 also increase the fluid velocity around the protrusion 842 and / or the recess 844.

[0068] In any of the above embodiments, a protrusion 842 is provided on the airflow guide 82. This design brings significant dual benefits to the system operation and plays an important role in aerodynamics and heat transfer.

[0069] Analyzing the airflow at a microscopic level, after a stable airflow passes through the guide section 82, it interacts with the protrusion 842. Due to the special structure of the protrusion 842, the airflow channel becomes locally narrower, resulting in a reduction in the cross-sectional area of ​​the airflow. According to the continuity equation in fluid mechanics, under constant airflow, a reduction in cross-sectional area inevitably leads to an increase in airflow velocity. During heat exchange, the increased airflow velocity significantly increases the convective heat transfer coefficient between the fluid and the surrounding environment. This allows heat to be transferred more efficiently from the heating element to the airflow, comprehensively improving the system's heat exchange capacity, which directly translates to increased heating efficiency. Food that previously required a longer time to reach the predetermined temperature can now be heated in a shorter time, effectively shortening cooking time.

[0070] During airflow circulation, the guide section 82 disrupts the original airflow, forming multiple new small vortices. At this time, the protrusion 842 exerts a compressive effect on these small vortices. Under this compressive effect, the rotation space of the small vortices decreases, and their area also shrinks. In actual cooking appliances, such as air fryers, uneven airflow distribution and unreasonable vortex layout are the main causes of cold zones. The protrusion 842 optimizes the uniformity of airflow distribution in the cooking area by reducing the vortex area. This allows heat to be evenly distributed throughout the cooking area, avoiding uneven cooking of food caused by localized cold zones, thereby improving cooking uniformity and ensuring that all parts of the food achieve ideal cooking results, guaranteeing consistent quality and taste of the dish.

[0071] When the guide section 82 is provided with the recessed section 844, the airflow approaches the guide section 82. Due to the special geometry of the recessed section 844, its internal airflow channel exhibits a contraction-expansion pattern. According to the fluid mechanics continuity equation, under constant airflow conditions, when the airflow passes through the contraction section of the recessed section 844, the cross-sectional area of ​​the flow decreases, resulting in a significant increase in airflow velocity. This, in turn, significantly increases the convective heat transfer coefficient between the airflow and the surrounding environment, reducing local temperature differences caused by uneven heat transfer. Simultaneously, the accelerated airflow can quickly and evenly cover the cooking area, ensuring that all parts of the food absorb an equal amount of heat simultaneously, preventing the edges from burning while the center remains raw.

[0072] When a guide section 82 has a protrusion 842 on one side and a recess 844 on the other side, and multiple guide sections 82 are arranged circumferentially, the airflow passes through the protrusion 842 of one guide section 82 and the recess 844 of another guide section 82. When the airflow passes through the protrusion 842, the protrusion changes the airflow channel, which, according to the principles of fluid mechanics, increases the airflow velocity. Similarly, when the airflow passes through the recess 844, the special contraction-expansion structure of the recess further accelerates the airflow. The degree of airflow acceleration caused by the protrusion 842 and the recess 844 on different guide sections varies, causing airflows of different velocities to converge and mix among the circumferentially spaced guide sections. This mixing effect breaks the original single flow pattern of the airflow, resulting in a more complex and uniform flow field distribution within the cooking cavity. At the same time, the increase in airflow velocity and the mixing of airflows of different velocities greatly enhance the heat transfer effect. In the heat transfer process, the convective heat transfer coefficient is closely related to the airflow velocity. The airflow, accelerated by the protrusions 842 and the recesses 844, exhibits a significantly increased convective heat transfer coefficient with the surrounding environment. This means that the heat generated by the heating element can be transferred to the airflow more efficiently, and then quickly and evenly transferred to the surface of the food. This composite structure results in a more uniform heat distribution within the cooking cavity, reducing areas of overheating or underheating and effectively improving overall heat exchange efficiency. Furthermore, in this airflow environment, all parts of the bread receive equal and stable heat, preventing uneven airflow from causing some areas to burn while others remain uncooked, thus improving the uniformity and consistency of cooking. Due to the accelerated and mixed airflow and enhanced heat exchange, the cooking time is shortened. Food can reach the ideal cooking temperature more quickly, thereby improving cooking efficiency.

[0073] This unique airflow guidance method also opens up possibilities for expanding cooking modes. By adjusting parameters such as the spacing of the guide sections 82, and the shape and size of the protrusions 842 and recesses 844, different airflow patterns can be achieved to meet the cooking needs of different types of ingredients. For example, for ingredients requiring high-temperature, rapid roasting, the structure can be adjusted to make the airflow faster and the heat transfer more rapid; while for ingredients requiring low-temperature, slow roasting, the airflow distribution can be optimized to make the heat transfer more even and gentle. This provides options for the functional innovation and diversified development of cooking appliances.

[0074] In another embodiment, the protrusion 842 and / or recess 844 may not be provided on the flow guide 82. In this case, the flow guide 8 only has the effect of guiding flow and has no energy enhancement effect.

[0075] In any of the above embodiments, optionally, along the extension trajectory of the guide portion 82, the distance between the protrusion 842 and / or the recess 844 and the first end of the guide portion 82 is a first value, the distance between the guide portion 82 from its first end to its second end is a second value, and the ratio between the first value and the second value is less than or equal to three-quarters.

[0076] In these embodiments, the protrusion 842 and / or the recess 844 should be positioned slightly closer to the center to improve the energy-boosting effect. The position of the protrusion 842 and / or the recess 844 can be set as needed, but to ensure the effectiveness of the protrusion 842 and / or the recess 844, it is preferable that the protrusion 842 and / or the recess 844 be located at the front three-quarters of the flow guide 82, and not at the rear quarter of the flow guide 82.

[0077] The distance between the protrusion 842 and / or the recess 844 and the first end of the guide portion 82 is the distance traveled along the trajectory of the guide portion 82 from the protrusion 842 and / or the recess 844 to the first end of the guide portion 82. The distance between the first end and the second end of the guide portion 82 is the distance traveled along the trajectory of the guide portion 82 from the first end to the second end.

[0078] In any of the above embodiments, optionally, as Figure 4 and Figure 5 As shown, the two sides of the flow guide 82 arranged opposite each other along the circumference of the cooking cavity 2 are the first side and the second side, respectively; wherein, both the first side and the second side of the same flow guide 82 are provided with a protrusion 842, or both are provided with a recess 844; or one of the first side and the second side of the same flow guide 82 is provided with a protrusion 842, and the other is provided with a recess 844.

[0079] In these embodiments, the two sides of the flow guide 82 arranged opposite each other along the circumference of the cooking cavity 2 are respectively the first side and the second side, wherein the first side is the windward side and the second side is the leeward side. When providing the protrusion 842 and / or the recess 844, the upper protrusion 842 can be provided on both the windward side and the leeward side of the flow guide 82, or the upper recess 844 can be provided on both sides to achieve an energy-enhancing effect. Of course, the upper protrusion 842 and / or the recess 844 on the windward side and the leeward side of the flow guide 82 can also be provided differently, for example, one side can be provided with a protrusion 842 and the other side with a recess 844, or the protrusion 842 or the recess 844 can be provided on only one side.

[0080] In any of the above embodiments, optionally, the shape of the protrusion 842 and / or the recess 844 includes at least one of arc, trapezoid, triangle or square.

[0081] In this embodiment, the shape of the protrusion 842 and / or the recess 844 can be configured into various shapes as needed, such as arc, trapezoid, triangle or square. However, preferably, the protrusion 842 and / or the recess 844 can be configured as an arc protrusion.

[0082] In any of the above embodiments, optionally, as Figure 4 and Figure 5 As shown, the protrusion 842 and / or the recess 844 include arcuate protrusions and / or arcuate grooves provided on the guide portion 82.

[0083] In these embodiments, the protrusion 842 and / or the recess 844 are arc-shaped, such as arc-shaped protrusions and / or arc-shaped grooves. Setting the protrusion 842 and / or the recess 844 to be arc-shaped allows for smoother airflow and avoids unnecessary obstruction of airflow by the protrusion 842 and / or the recess 844.

[0084] In any of the above embodiments, optionally, as Figure 9 , Figure 10 and Figure 14 As shown, the protrusion 842 includes a bent portion 8422 formed by bending the guide portion 82 in the circumferential direction toward the cooking cavity 2.

[0085] In these embodiments, the structure of the protrusion 842 can be set in different styles. For example, the protrusion 842 can be a bent portion 8422 formed by bending the guide portion 82 in the circumferential direction of the cooking cavity 2. That is, the protrusion 842 is formed by bending and deforming the guide portion 82. This form can ensure the connection strength between the guide portion 82 and the protrusion 842, making the guide portion 8 easier to process.

[0086] Optionally, the flow guide 8 includes multiple connecting portions 86, and the first ends of the multiple flow guide portions 82 are interconnected through the connecting portions 86. That is, each of the multiple flow guide portions 82 is directly connected to the connecting portion 86, and there is no direct connection between the individual flow guide portions 82. This arrangement, through the additional connecting portions 86, can improve the strength of the flow guide 8.

[0087] like Figure 8 , Figure 9 , Figure 10 and Figure 20 As shown, one or more turbulence-disrupting parts 89 are provided on the guide section 82, and the turbulence-disrupting parts 89 are located on at least one side of the two sides of the guide section 82 that are arranged opposite each other along the circumference of the cooking cavity 2. By providing the turbulence-disrupting parts 89, turbulence can be formed on the airflow in the center. For example, it can block the airflow that is moving back from the center, so that the airflow is reflected to the center. This can create a stirring effect on the airflow, thereby breaking the vortex in the center and avoiding the formation of vortices. This can reduce the low-speed airflow area and make the airflow more evenly distributed in the cooking cavity 2.

[0088] The flow guide 82 further includes a first flow guide section 824 and a second flow guide section 826 connected to both ends of the flow spoiler 89. The first flow guide section 824 and the second flow guide section 826 are connected to the flow spoiler 89 in an arc shape. The flow spoiler 89 includes a first bend section 894 connected to the first flow guide section 824 and a second bend section 896 connected to the second flow guide section 826. The inner sides of the first bend section 894 and the second bend section 896 are close to each other, or the distance between the inner sides of the first bend section 894 and the second bend section 896 is relatively small, thereby forming a narrow gap to prevent the intake airflow from entering between the first bend section 894 and the second bend section 896.

[0089] Furthermore, a weld is provided on the inner side of the first bending section 894 and the second bending section 896. This weld can block the gap between the inner sides of the first bending section 894 and the second bending section 896, so as to prevent the intake airflow from entering the gap between the first bending section 894 and the second bending section 896.

[0090] In one specific embodiment, the bend 8422 is formed as a flow disturbance 89.

[0091] In any of the above embodiments, optionally, the surface of the turbulence portion 89 near the first end of the guide portion 82 is a first arc-shaped surface 892, and the end of the first arc-shaped surface 892 away from the guide portion 82 extends inward.

[0092] In this embodiment, the inner side of the deflector 89 is arc-shaped in the radial direction, which can better deflect the airflow so that the airflow flows upward, thereby improving the uniformity of the airflow in the cooking cavity 2.

[0093] In any of the above embodiments, optionally, as Figures 4 to 7 As shown, the protrusion 842 includes a protrusion 8424, which is disposed on one side of the two sides of the guide portion 82 that are disposed opposite to each other along the circumference of the cooking cavity 2, and protrudes from the guide portion 82.

[0094] In these embodiments, the protrusion 842 may be configured in different ways. For example, the protrusion 842 is a convex hull 8424 that protrudes from the surface of the guide portion 82.

[0095] Among them, such as Figure 14 As shown, the form of the guide portion 82, the protrusion 842, and / or the recess 844 can vary. Specifically, the guide portion 82 can be a straight rib or a curved rib; the guide portion 82 can be a continuous rib or multiple discontinuous parts. The protrusion 842 and / or the recess 844 can be a concave structure or a convex structure.

[0096] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the guide section 82 extends gradually from its first end to its second end along the clockwise or counterclockwise direction of the cooking cavity 2.

[0097] In these embodiments, the flow guide 82 is inclined from its first end to its second end, and its inclination direction can be set according to the airflow direction. Therefore, the flow guide 82 can rotate clockwise or counterclockwise from its first end to its second end.

[0098] The inclined extension of the guide section 82 causes the hot airflow to impact the guide section 82, generating airflow components towards the center and upward. This concentrates the airflow towards the center and upward, thus solving the problem of insufficient airflow in the center of the cooking cavity 2.

[0099] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the second airflow guide 82 includes a windward surface, at least a portion of which is inclined relative to the height of the cooking cavity 2, and the windward surfaces of the plurality of second airflow guides 82 are inclined in the same direction. The angle between the windward surface of the airflow guide 82 and the horizontal plane reduces the wind resistance to the upward movement of the airflow, while simultaneously guiding the airflow upward. This further increases the speed of the hot airflow.

[0100] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the guide portion 82 extends in a curve from its first end to its second end along the clockwise or counterclockwise direction of the cooking cavity 2. One side of the guide portion 82 arranged along the circumference of the cooking cavity 2 is the convex side 820, and the other side of the guide portion 82 arranged along the circumference of the cooking cavity 2 is the concave side 822.

[0101] In these embodiments, the flow guide 82 extends in a curved (e.g., arc-shaped) manner along the circumference of the cooking cavity 2. Exemplarily, the flow guide 82 is arc-shaped. That is, the flow guide 82 is a structure that bulges from one side to both sides, or it can be understood as a concave structure that is recessed from one side to the other. This makes the flow guide 82 include a distinct outward convex side 820 and an inward concave side 822, making the flow guide 82 relatively smooth and thus reducing the obstruction of airflow by the flow guide 82.

[0102] Optionally, such as Figures 4 to 7 as well as Figure 9 , Figure 10As shown, the protrusion 842 and / or the recess 844 are located on the convex side 820. This arrangement can achieve airflow acceleration and compression.

[0103] In any of the above embodiments, when the guide portion 82 is provided with a protrusion 842, the protrusion accelerates the airflow. On the other hand, the protrusion compresses the newly formed small vortex and reduces its area, thereby reducing the cold zone and improving the uniformity of cooking.

[0104] When the guide section 82 is provided with a recessed section 844, the recessed section accelerates the airflow, thereby improving the uniformity of cooking.

[0105] In some embodiments, the hot air assembly includes a hot air fan 3 that rotates clockwise, and a first air guide 82 that extends in an arc shape from its first end to its second end along the cooking cavity 2 in a counterclockwise direction.

[0106] A protruding part 842 is provided on the outwardly convex side of the arc, and a recessed part 844 is provided on the inwardly concave side of the arc.

[0107] Specifically, when the convex side of the arc-shaped guide portion 82 is used in conjunction with the protrusion 842, the arc-shaped guide portion 82 itself better matches the airflow direction, avoiding the large resistance to airflow that can occur with irregularly shaped ribs. It can effectively guide the airflow towards the center, reducing flow loss and allowing the airflow to move more smoothly within the cooking cavity. At the same time, the protrusion 842 and the recess 844 change the airflow channel, increasing the airflow velocity as it flows through. The increased airflow velocity and the mixing of airflows with different velocities greatly enhance the heat exchange effect, significantly increasing the convective heat transfer coefficient with the surrounding environment. The heat generated by the heating element can be transferred to the airflow more efficiently, and then the airflow can quickly and evenly transfer it to the surface of the food, reducing areas of localized overheating or underheating within the cooking cavity, effectively improving the overall heat exchange efficiency, and maximizing heat utilization.

[0108] In any of the above embodiments, optionally, the height of the protrusion and / or the recess protruding from the guide portion 82 is greater than or equal to 3 mm, or the depth of the protrusion and / or the recess being recessed relative to the guide portion 82 is greater than or equal to 3 mm.

[0109] In this embodiment, the height of the protrusion 842 and the recess 844 is greater than or equal to 3 mm. The height H of the protrusion 842 and the recess 844 is defined as the farthest distance between the surface of the protrusion 842 and the surface of the guide portion 82 projected in the normal direction. The normal direction is defined as the normal to the radius of curvature of the guide portion 82 at the location of the protrusion 842 and the recess 844. By limiting the height of the protrusion 842 and the recess 844, the Nusselt number can be further increased, improving the heat transfer capacity. Simultaneously, the fluid velocity around the protrusion 842 and the recess 844 can also be increased. The height of the protrusion 842 is the height by which the protrusion 842 protrudes from the guide portion 82, and the height of the recess 844 is the depth by which the recess 844 is recessed relative to the guide portion 82.

[0110] In any of the above embodiments, optionally, multiple guide sections 82 divide the guide gap into multiple guide channels 88 along the circumference of the cooking cavity 2. The cooking cavity 2 includes multiple inner wall surfaces 20, on which multiple guide ribs 24 are provided. The multiple guide ribs 24 on the same inner wall surface 20 form a group of guide channels 29. Each group of guide channels 29 includes one or more guide channels 29, and any guide channel 29 is surrounded by two guide ribs 24 arranged parallel to each other. The outlet of one or more guide channels 29 on the same inner wall surface 20 corresponds to the inlet of one guide channel 88. The multiple guide channels 88 are arranged in a one-to-one correspondence with the multiple groups of guide channels 29. For example, the outlet of the multiple groups of guide channels 29 is directly opposite the inlet of the multiple guide channels 88.

[0111] In some implementations, such as Figure 2 , Figure 8 and Figure 20 As shown, one or more guide ribs 24 are provided on the inner wall of the cooking cavity 2, and the one or more guide ribs 24 are inclined relative to the height direction of the cooking cavity 2.

[0112] The inner wall of the cooking cavity 2 is provided with guide ribs 24, which are inclined along the height direction. The inclination direction of the guide ribs 24 can be the same as or opposite to the direction of the airflow. The guide ribs 24 can achieve effects such as pressurization, acceleration, and turbulence of the airflow. For example, when the inclination direction of the guide ribs 24 is the same as the direction of the airflow, it can pressurize the airflow; when the inclination direction of the guide ribs 24 is opposite to the direction of the airflow, it can accelerate the airflow.

[0113] When the guide rib 24 is tilted in the same direction as the airflow, it guides the flow of hot air within the air fryer. When the air fryer is operating, the fan circulates the hot air within the cavity. Without the guide rib 24, the hot air might flow rather haphazardly. The presence of the guide rib 24 provides a specific flow path for the hot air, allowing it to flow along the channel defined by the guide rib 24. This encourages more hot air to flow downwards in a directional manner, increasing the airflow at the bottom. This increased airflow leads to a certain increase in air pressure. Simultaneously, the guide rib 24 generates turbulence during airflow. When hot air encounters the guide rib 24, it creates complex airflow patterns around it, generating eddies and turbulence. These turbulence phenomena disrupt the originally smooth flow of air, increasing the frequency of collisions between air molecules. Furthermore, turbulence alters the speed and pressure distribution of air in localized areas, creating a relatively low-pressure zone at the bottom. Where the airflow is faster, the pressure is lower, causing surrounding air to flow towards the low-pressure zone, thus increasing the air pressure below and allowing the hot air to more effectively act on the food. Additionally, the guide ribs 24 on the side walls of the air fryer act like "deflectors," reducing friction and energy loss between the air and the pot wall during flow. Without the guide ribs 24, the hot air near the pot wall might slow down due to direct contact and friction, leading to a drop in air pressure. The presence of the guide ribs 24 provides a buffer and isolation between the air and the pot wall, allowing the air to flow more smoothly along the side walls to the bottom, reducing airflow energy loss and ensuring relatively high air pressure at the bottom, maintaining efficient circulation of hot air.

[0114] When the guide rib 24 is tilted in the opposite direction to the airflow, it can accelerate the airflow. When the airflow flows along a sidewall with guide rib 24 and the tilt direction of guide rib 24 is opposite to the airflow, the airflow tends to adhere to the surface of guide rib 24 and flow along its shape. Due to the tilted arrangement of guide rib 24, the airflow is guided in a specific direction during the adhesion flow process. In this process, the airflow is constrained on the path defined by guide rib 24, reducing airflow diffusion and disordered flow, thereby relatively increasing the airflow velocity in that direction. At the same time, when the airflow encounters the tilted guide rib 24 in the opposite direction to the airflow, guide rib 24 will narrow the airflow path in a local area, increasing the airflow velocity and thus causing a decrease in pressure in that area. The surrounding airflow with relatively higher pressure will be attracted, further supplementing and enhancing this accelerated airflow, forming a continuous acceleration process. In addition, the momentum of the airflow changes when it interacts with guide rib 24. The guide ribs 24, tilted in the opposite direction to the airflow, obstruct and reflect the airflow. When the airflow collides with the guide ribs 24, some of its momentum is redirected, causing a velocity component perpendicular to the surface of the guide ribs 24 upon contact. This velocity component, combined with the original airflow velocity, results in an overall acceleration of the airflow. Simultaneously, due to the presence of the guide ribs 24, small vortices and turbulent regions are formed near them during reflection and momentum exchange. The mixing and interaction of airflow in these regions further accelerates the airflow locally and drives the surrounding airflow to accelerate as well, thereby increasing the overall airflow velocity.

[0115] The cooking cavity 2 includes a food inlet / outlet 22, which is positioned opposite to the inner bottom wall 26 along the height direction.

[0116] Optionally, such as Figure 2 As shown, the guide rib 24 includes: a first guide rib 242, which gradually approaches the inner bottom wall 26 along a first direction, which is a clockwise direction around the cooking cavity 2.

[0117] In these embodiments, the clockwise direction can specifically refer to the windward direction. In this case, the first guide rib 242 on the inner wall can press the airflow downwards, increasing the airflow velocity so that the airflow can flow more quickly to the bottom of the cooking cavity 2. This allows more airflow to flow directly to the bottom of the cooking cavity 2 and then upwards onto the food. This arrangement can accelerate the airflow speed and increase the heating efficiency of the cooking appliance 100. Simultaneously, the first guide rib 242 can further define the airflow path, allowing the airflow to circulate better along the designed path, thereby further reducing turbulent airflow.

[0118] Optionally, such as Figure 8 As shown, the guide rib 24 includes a second guide rib 244, which gradually approaches the inner bottom wall 26 along a second direction, which is a counterclockwise direction around the cooking cavity 2.

[0119] In these embodiments, the second direction can specifically be the windward direction, in which case the second guide rib 244 is a wind-blocking rib. Through the wind-blocking effect of the second guide rib 244, the hot airflow can be sorted and diverted and guided to the bottom of the cooking cavity 2, thereby avoiding the hot airflow from circulating around the cooking cavity 2 and thus avoiding collisions and increased wind loss.

[0120] In any of the above embodiments, optionally, as Figure 2 and Figure 8 As shown, the cooking cavity 2 has different inner wall surfaces 20, but each inner wall surface 20 is provided with guide ribs 24. The guide ribs 24 on the same inner wall surface 20 are arranged in parallel, which can guide the airflow in the same direction and ensure that the cross-sectional area of ​​the flow channel formed between any two adjacent ribs remains unchanged. This allows the airflow to be guided to the bottom of the cooking cavity 2 more smoothly, avoiding wind energy loss caused by changes in the cross-sectional area of ​​the flow channel.

[0121] In any of the above embodiments, optionally, as Figure 2 and Figure 8 As shown, the guide rib 24 also satisfies one or more of the following conditions: the guide rib 24 includes a straight guide rib 24 or an arc-shaped guide rib 24; multiple guide ribs 24 located on the same inner wall surface 20 include guide ribs 24 of at least two lengths; the side wall of the cooking cavity 2 and the guide rib 24 are an integral structure.

[0122] In this embodiment, the guide rib 24 can be arranged in an inclined straight line from top to bottom or in an arc shape, as long as the guide rib 24 is gradually inclined downward along the airflow direction.

[0123] The lengths of the multiple guide ribs 24 on the same inner wall surface 20 are not exactly the same; some are longer and some are shorter. During the design process, the length of the guide ribs 24 can be reasonably set according to their location so that the length of the guide ribs 24 at each position can reach its maximum.

[0124] The side wall of the cooking cavity 2 and the guide rib 24 are an integral structure. Making the guide rib 24 and the side wall of the cooking cavity 2 an integral structure can improve the connection reliability of the guide rib 24 on the side wall, thereby preventing the guide rib 24 from falling off.

[0125] In any of the above embodiments, optionally, as Figure 2 and Figure 8As shown, the outer wall of the cooking cavity 2 is provided with grooves 28, and the grooves 28 are correspondingly provided with guide ribs 24; and / or the guide ribs 24 are protrusions formed by bending the side wall of the cooking cavity 2 inward into the cooking cavity 2. In actual processing, the side wall of the cooking cavity 2 can be deformed inward to bend and form protrusions, and after the side wall is bent inward, the corresponding grooves 28 can be formed on the outer wall of the cooking cavity 2. This arrangement makes it relatively easy to process the required protrusions on the side wall of the cooking cavity 2, thereby simplifying the processing technology of the cooking cavity 2 and reducing the processing cost of the cooking cavity 2.

[0126] Optionally, the guide rib 24 protrudes from the inner wall of the cooking cavity 2 at a height greater than or equal to 1.5 mm.

[0127] In this embodiment, the height of the guide rib 24 protruding from the inner wall of the cooking cavity 2 should not be too low, otherwise it will not play a role in guiding and diverting the flow. Therefore, the height of the guide rib 24 needs to be greater than or equal to 1.5 mm.

[0128] Optionally, the number of guide ribs 24 is one along the extension direction of any guide rib 24.

[0129] In this embodiment, only one guide rib 24 is provided in a specific direction, that is, the guide rib 24 is not segmented in this direction, so that the guide rib 24 can be relatively long and the airflow is not interrupted.

[0130] The combination of the air guide 8 and the guide rib 24 optimizes the upward airflow capability of the air guide 8 while achieving downward airflow, resulting in better airflow circulation within the cooking cavity 2. For example, when the guide rib 24 is set with the wind, the combination of the air guide 8 and the guide rib 24 increases the downward airflow while optimizing the upward airflow capability of the air guide 8. Similarly, when the guide rib 24 is set against the wind, it also optimizes the upward airflow capability of the air guide 8.

[0131] The guide section 82 can be a straight rib or a curved rib.

[0132] In this embodiment, the cooking cavity 2 has different inner wall surfaces 20, but each inner wall surface 20 is provided with guide ribs 24. Multiple guide ribs 24 can form guide channels 29 on the inner wall of the cooking cavity 2 to guide the airflow downwards. Through the guidance of these guide channels 29, the airflow can flow smoothly to the bottom of the food carrier 7. Specifically, the guide channels 29 on each inner wall surface 20 form a group, and the outlet of each group of guide channels 29 is set corresponding to the area formed by any two adjacent diversion sections. This allows the airflow to directly enter the different zones enclosed by the guide member 8 along each group of guide channels 29. After being guided by the guide member 82, the airflow flows upwards, thus acting on the food. With this arrangement, the guide ribs 24 on each inner wall surface 20 and the guide member 8 work together, and the combined effect of their effects results in lower airflow resistance and higher downward air pressure. This reduces the airflow loss along the path and minimizes the attenuation of hot air heat exchange performance, thus significantly improving cooking uniformity. The guide ribs 24 on each inner wall 20 form a set of guide channels 29, so that each set of guide channels 29 has the same orientation, thereby enabling each set of guide channels 29 to correspond one-to-one with the multiple partitions formed by multiple guide sections 82, avoiding the situation where multiple sets of guide channels 29 correspond to the same partition or one set of guide channels 29 corresponds to multiple partitions.

[0133] In any of the above embodiments, optionally, as Figures 4 to 7 as well as Figure 9 , Figure 10 As shown, the flow guide 82 is inclined relative to the height of the cooking cavity 2. Optionally, the angle between the leeward side of the flow guide 82 and the bottom of the cooking cavity 2 is the inclination angle of the flow guide 82. This inclination angle is less than 90°, and can be specifically 10°-80°, for example, the inclination angle can be specifically 30°-60°, and exemplarily, the inclination angle is about 45°.

[0134] In this embodiment, the airflow guide 82 is inclined, meaning it is not vertically positioned. Furthermore, the airflow guide 82 is inclined from bottom to top along the rotation direction of the hot air fan 3, i.e., it is inclined along the rotation direction of the airflow. This causes the airflow guide 82 to be positioned rearward along the rotation direction of the hot air fan 3, resulting in a relatively gentle windward side of the airflow guide 82 (i.e., the angle between the windward side of the airflow guide 82 and the bottom of the cooking cavity 2 is greater than 90°). This allows the airflow to move upward along the airflow guide 82, thereby reducing the airflow resistance and increasing the upward speed of the airflow.

[0135] In any of the above embodiments, optionally, the width of the guide gap along the height direction of the cooking cavity 2 is greater than 0 mm and less than or equal to 5 mm. This width can be reasonably set as needed.

[0136] In any of the above embodiments, optionally, the width of the guide gap along the height direction of the cooking cavity 2 is greater than or equal to 1 mm and less than or equal to 5 mm.

[0137] In this embodiment, the height of the guide gap between the food carrier 7 and the bottom of the cooking cavity 2 can be specifically 1mm-5mm. This ensures a moderate guide gap, avoiding excessive space wastage. An excessively large guide gap will also result in poor airflow from the guide component 8. Conversely, the guide gap should not be too small, otherwise, airflow will be obstructed. Considering all factors, setting the height of the guide gap between the food carrier 7 and the bottom of the cooking cavity 2 to 1mm-5mm ensures a suitable airflow channel size, guaranteeing both airflow speed and the guide effect of the guide component 8. Simultaneously, it allows for a larger space within the cooking cavity 2 to accommodate the food.

[0138] For example, the flow guide 8 is fixedly installed between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7.

[0139] The cooking cavity 2 or the food carrier 7 is provided with a limiting part, which is used to circumferentially limit the flow guide 8 (i.e., circumferentially within the cooking cavity 2) to prevent the flow guide 8 from rotating along the circumference of the cooking cavity 2. By limiting the flow guide 8 circumferentially through the limiting part of the cooking cavity 2 or the food carrier 7, it is possible to prevent the flow guide 8 from rotating along the circumference of the cooking cavity 2 under the influence of airflow. Since the flow guide 8 does not need to rotate, multiple flow guides 82 can be arranged diagonally along the cooking cavity 2 during the design process, thereby increasing the size of the flow guides 82 and improving the flow guiding effect of the flow guide 8.

[0140] In any of the above embodiments, optionally, at least a portion of the inner wall surface 20 of the cooking cavity 2 is capable of circumferentially limiting at least one of the plurality of guide portions 82.

[0141] In this embodiment, the shape of the inner wall of the cooking cavity 2 can be reasonably set so as to limit the flow guide 82 through the inner wall of the cooking cavity 2. For example, a limiting protrusion or a limiting groove can be provided on the inner wall of the cooking cavity 2 to achieve circumferential limiting of the flow guide 82.

[0142] In any of the above embodiments, optionally, the cooking cavity 2 includes a plurality of inner sidewalls 20, and at least one flow guide 82 is limited and installed between two adjacent inner sidewalls 20.

[0143] In this embodiment, the limiting part consists of two interconnected inner sidewalls 20, which form a limiting angle. The guide part 82 is limited and installed within the limiting angle formed by the two interconnected inner sidewalls 20. In this way, a set of two adjacent inner sidewalls 20 can circumferentially limit the guide part 82. Since most cooking cavities 2 are square structures, conventional cooking cavities 2 already have multiple limiting angles. In this application, the limiting angles of the conventional cooking cavity 2 can be used to limit the guide part 82, thus eliminating the need to change the structure of the cooking cavity 2, thereby simplifying the structure of the cooking cavity 2 and reducing product processing costs.

[0144] For example, the cooking cavity 2 is a square cavity, and there are 4 flow guides 82. All 4 flow guides 82 are arranged along the diagonal of the square cavity, so that the 4 flow guides 82 are all located at the four corners of the square cavity, thus preventing the flow guides 8 from rotating with the airflow.

[0145] In any of the above embodiments, optionally, each guide portion 82 is limited to be installed between a set of two adjacent inner wall surfaces 20.

[0146] In this embodiment, a set of limiting sidewalls can be provided for each flow guide 82, so that each flow guide 82 can be limited and installed between two adjacent inner sidewalls 20, thereby achieving multiple circumferential limiting of the entire flow guide 8.

[0147] In any of the above embodiments, optionally, the two sides of the guide member 8 arranged along the height direction of the cooking cavity 2 abut against the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, respectively.

[0148] In this embodiment, the upper and lower end faces of the guide member 8 are abutted by the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, thereby forming a complete partitioned channel. This ensures that the hot airflow flows along a predetermined partitioned path and forms a small cold zone in the center of each region. Furthermore, the guide member 8 can be further fixed in place. In practice, the friction between the guide member 8 and the food carrier 7, and between the guide member 8 and the inner bottom wall 26 of the cooking cavity 2, can be appropriately increased to prevent the guide member 8 from rotating with the airflow. In this case, at least a portion of the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2 constitutes a limiting part, thus restricting the rotation of the guide member 8 through the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, eliminating the need for additional limiting structures. Exemplarily, the guide member 8 is rotatably mounted between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7. The rotation of the guide member 8 allows for a more uniform distribution of airflow within the cooking cavity 2.

[0149] In any of the above embodiments, optionally, the food carrier 7 can be detachably installed inside the cooking cavity 2, and / or the flow guide 8 can be detachably installed between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7, or the flow guide 8 and the inner bottom wall 26 of the cooking cavity 2 are an integral structure, or the flow guide 8 and the food carrier 7 are an integral structure.

[0150] In this embodiment, the food carrier 7 is detachably mounted, facilitating cleaning of the bottom of the cooking cavity 2. The detachable guide 8 also makes cleaning and replacement of the guide 8 more convenient. Alternatively, the guide 8 can be directly mounted on the food carrier 7 or directly on the inner bottom wall 26 of the cooking cavity 2. For example, the guide 8 and the food carrier 7 can be integrated into a single structure to ensure reliable connection. Or, the guide 8 and the bottom wall of the cooking cavity can be integrated into a single structure to ensure reliable connection.

[0151] In one specific embodiment, optionally, the two sides of the guide member 8 arranged along the height direction of the cooking cavity 2 abut against the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, respectively.

[0152] In this embodiment, the upper and lower end faces of the guide member 8 are abutted by the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, thereby forming a complete partitioned channel. This ensures that the hot airflow flows along a predetermined partitioned path and forms a small cold zone in the center of each region. Furthermore, the abutment between the upper and lower end faces of the guide member 8 and the inner bottom wall 26 of the cooking cavity 2 also fixes the guide member 8 in place. In practice, the friction between the guide member 8 and the food carrier 7, and between the guide member 8 and the inner bottom wall 26 of the cooking cavity 2, can be appropriately increased to prevent the guide member 8 from rotating with the airflow. In this case, at least a portion of the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2 constitutes a limiting part, thus restricting the rotation of the guide member 8 through the food carrier 7 and the inner bottom wall 26 of the cooking cavity 2, eliminating the need for additional limiting structures.

[0153] In any of the above embodiments, optionally, the shape of the flow guide 82 can be configured as a sheet, strip, or rib-like structure as needed. That is, the flow guide 82 may include flow guide plates and / or flow guide ribs and / or flow guide strips.

[0154] In any of the above embodiments, optionally, at least a portion of the guide portion 82 is provided with a gap between itself and the food carrier 7 along the height direction of the cooking cavity 2, and / or at least a portion of the guide portion 82 is provided with a gap between itself and the inner bottom wall 26 of the cooking cavity 2. This allows most of the airflow to flow according to a predetermined zone while allowing a small portion of the airflow to flow freely, generating a certain amount of supplementary heating. Additionally, when the guide portion 82 rotates, the friction between the guide portion 82, the food carrier 7, and the inner bottom wall 26 of the cooking cavity 2 can be reduced.

[0155] Optionally, the flow guide gap is greater than 0 mm and less than or equal to 5 mm along the height direction of the cooking cavity 2.

[0156] In this embodiment, the guide gap should not be too large, as this would result in insufficient space for the food at the top. Therefore, the guide gap can be less than or equal to 5mm. Of course, the lower limit of the guide gap can be set reasonably as needed.

[0157] In addition, such as Figure 11 and Figure 12 As shown, multiple guide ribs 24 can form a guide channel 29 on the inner wall of the cooking cavity 2 to guide the airflow downwards. Through the guidance of this guide channel 29, the airflow can flow smoothly to the bottom of the food carrier 7. For example, the outlet of the guide channel 29 is positioned corresponding to the area formed by any two adjacent diversion sections, allowing the airflow to directly enter the different zones enclosed by the guide member 8 along the guide channel 29. After being guided by the guide member 82, the airflow flows upwards, thus acting on the food. This arrangement, with the guide ribs 24 and the guide member 8 working together, results in lower air resistance and higher downward air pressure in the hot airflow, thereby reducing airflow loss along the path and minimizing the attenuation of hot air heat exchange performance, thus significantly improving cooking uniformity.

[0158] like Figure 2 , Figure 3 and Figure 13 As shown, in one specific embodiment, the cooking appliance 100 includes: a housing 1, with a receiving cavity 12 formed inside the housing 1; a cooking cavity 2, installed inside the receiving cavity 12, the cooking cavity 2 including an inner bottom wall 26; a hot air fan 3, rotatably installed inside the receiving cavity 12, located on the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction, the hot air fan 3 being used to circulate the airflow inside the cooking cavity 2; a reflector 4, installed inside the receiving cavity 12, located on the side of the hot air assembly away from the inner bottom wall 26, the reflector 4 including a pressurizing part 42, the pressurizing part 42 being able to pressurize the airflow discharged by the hot air fan 3; and a heating device 5, installed inside the receiving cavity 12, located on the side of the reflector 4 near the inner bottom wall 26, for heating the airflow.

[0159] In this embodiment, a reflector 4 is also provided for the hot air assembly. The reflector 4 is used to reflect the airflow discharged by the hot air fan 3 so that the airflow can enter the cooking cavity 2.

[0160] In traditional cooking appliances with hot air components, the reflector 4 lacks a pressurization zone and a guide surface. This causes the airflow from the hot air fan 3 to directly collide with the reflector 4 and then flow downwards along the side wall. During this process, the airflow is unguided, its direction changes drastically, resulting in significant pressure loss. Therefore, in this embodiment, a pressurization section 42 is provided on the reflector 4. This section pressurizes the airflow, making the change in airflow direction smoother and reducing pressure loss during this process. This allows the airflow to move downwards with less pressure loss, increasing its flow velocity and enabling it to travel further. This improves the uniformity of airflow distribution within the cooking cavity 2, effectively addressing the issue of low wind speed at the center and high wind speed around the perimeter of the cooking cavity 2 in existing designs.

[0161] Among them, cooking appliance 100 can be an air fryer or an oven-type air fryer.

[0162] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the reflector 4 also includes a flow guiding structure 44, which can guide the pressurized airflow toward the cooking cavity 2.

[0163] In these embodiments, a guide section 82 is provided on the reflector 4. The guide section 82 can guide the pressurized airflow so that the pressurized airflow can flow into the cooking cavity 2 in a more orderly manner, avoiding mutual collision and loss between the pressurized airflows. This can increase the flow speed of the airflow and allow the airflow to flow further, thereby improving the uniformity of airflow distribution in the cooking cavity 2. This effectively improves the phenomenon in the existing solution where the center wind speed at the bottom of the cooking cavity 2 is low and the surrounding wind speed is high.

[0164] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, there are multiple pressurization units 42, which are distributed sequentially along the circumference of the hot air fan 3, and any two adjacent pressurization units 42 are connected by a flow guide structure 44.

[0165] In this embodiment, there are multiple pressurizing units 42. These multiple pressurizing units 42 are evenly distributed circumferentially along the hot air fan 3, and a guide structure 44 is formed between two pressurizing units 42. The airflow pressurized by the pressurizing units 42, after reaching the guide structure 44, can enter the cooking cavity 2 along the guide structure 44. Providing multiple pressurizing units 42 allows for zoned pressurization of the airflow and also enables zoned airflow, thus allowing for more orderly airflow and avoiding drastic changes in airflow direction. This allows the airflow to move downwards with less pressure loss. Furthermore, by zoned pressurization and guide of the airflow, the airflow distribution along the circumferential direction can be made more uniform, thereby improving the uniformity of airflow within the cooking cavity 2 and enabling more even heating of the food.

[0166] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization section 42 is arranged along the rotation direction of the hot air fan 3, and along the rotation direction of the hot air fan 3, the inner wall surface 422 of the pressurization section 42 gradually moves away from the rotation axis of the hot air fan 3. That is, the radial distance between the pressurization section 42 and the hot air fan 3 tends to increase. With this structure, the pressurization section 42 can form a gradually increasing airflow channel. In this way, the airflow can be pressurized again after being thrown out by the hot air fan 3, which allows the airflow to move downward with less pressure loss. The pressurization principle of the pressurization section 42 can be referred to as the principle of volute pressurization. Here, the pressurization section 42 is essentially a part of the volute. Therefore, the reflector 4 is also called a volute-type reflector 4.

[0167] When the radial distance between the pressurization unit 42 and the hot air fan 3 increases, this increasing trend can be continuous or stepwise.

[0168] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 is an arc-shaped structure arranged along the rotation direction of the hot air fan 3.

[0169] In this embodiment, the pressurization section 42 has an arc-shaped structure; for example, the cross-section of the pressurization section 42 can be a part of a spiral. By setting the pressurization section 42 to an arc-shaped structure, the inner wall surface 20 of the pressurization section 42 can be smoother, thereby reducing wind loss.

[0170] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13As shown, the pressurization unit 42 includes a starting end 424 and a ending end 426 arranged along the rotation direction. Along the rotation direction, any two adjacent pressurization units 42 are sequentially a first pressurization unit and a second pressurization unit. Along the radial direction of the hot air fan 3, the ending end 426 of the first pressurization unit is located inside the starting end 424 of the second pressurization unit; and / or along the circumferential direction of the hot air fan 3, at least a portion of any two adjacent pressurization units 42 overlap.

[0171] In these embodiments, in any two adjacent pressurizing sections 42, the first pressurizing section is located in front of the second pressurizing section along the rotation direction. Along the rotation direction, the rear pressurizing section 42 (i.e., the second pressurizing section) extends circumferentially from the inside of the front pressurizing section 42 (i.e., the first pressurizing section), thereby ensuring that there is partial structural overlap between any two adjacent pressurizing sections 42 along the circumferential direction. This results in a larger overall area for the pressurizing section 42, significantly improving the pressurization effect.

[0172] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 includes a starting end 424 and a ending end 426 arranged along the rotation direction. The starting end 424 and the ending end 426 are arranged at an angle relative to the axial direction of the hot air fan 3, and along the rotation direction, the starting end 424 and the ending end 426 gradually approach the inner bottom wall 26.

[0173] In this embodiment, the pressurizing unit 42 is arranged along the rotation direction of the hot air fan 3. Its two circumferentially arranged ends are a starting end 424 and a ending end 426, respectively. The starting end 424 is in front, and the ending end 426 is behind. The pressurizing unit 42 extends from the starting end 424 to the ending end 426. Along the rotation direction, the height of the ending end 426 gradually decreases, meaning the ending end 426 is an inclined structure, and along the rotation direction, the end face of the ending end 426 gradually approaches the cooking cavity 2. Simultaneously, the starting end 424 is also an inclined structure, but its overall height gradually increases in the opposite direction of rotation. And along the rotation direction, the end face of the starting end 424 gradually approaches the cooking cavity 2; that is, along the rotation direction, the end faces of both the starting end 424 and the ending end 426 become increasingly lower. This configuration, by setting the starting end 424 and the ending end 426 to be inclined, allows the connection structure between the two to also be inclined. This can buffer the airflow to a certain extent, allowing the airflow to be guided downwards more smoothly. This can avoid abrupt changes in the direction of the airflow, thereby reducing wind resistance and improving heating efficiency.

[0174] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13As shown, the flow guiding structure 44 includes an inclined flow guiding surface, which gradually approaches the inner bottom wall 26 along the rotation direction of the hot air fan 3.

[0175] In this embodiment, the reflector 4 is provided with an inclined guide surface, which is gradually inclined downward from front to back along the rotation direction. This inclined guide surface can guide the airflow towards the cooking cavity 2, thereby allowing the food to quickly enter the cooking cavity 2.

[0176] In any of the above embodiments, optionally, the surface perpendicular to the axial direction of the hot air fan 3 is the first reference surface, and the angle between the inclined guide surface and the first reference surface is less than or equal to 80°.

[0177] In this embodiment, the tilt angle of the inclined guide surface is less than or equal to 80°. The tilt angle of the inclined guide can be set to different angles as needed, such as 60°.

[0178] In any of the above embodiments, optionally, as Figure 3 and Figure 13 As shown, the reflector 4 includes a reflector top 46 and a reflector side 48 connected to each other. At least a portion of the reflector side 48 surrounds the circumference of the hot air fan 3. The reflector side 48 includes a pressurizing part 42 and a flow guiding structure 44.

[0179] In this embodiment, the reflector 4 includes a top and a side portion connected to each other. At least a portion of the side portion surrounds the circumference of the hot air fan 3, i.e., along the axial direction of the hot air fan 3. At least a portion of the reflector side portion 48 coincides with the hot air fan 3, and the two are not completely offset in the vertical direction. The side portion of the reflector 4 includes a pressurizing section 42 and a flow guiding structure 44. Further, the side portion of the reflector 4 is composed of the pressurizing section 42 and the flow guiding structure 44. Of course, the pressurizing section 42 and the flow guiding structure 44 can also be structures additionally provided on the side portion.

[0180] In any of the above embodiments, optionally, as Figure 1 , Figure 2 , Figure 8 and Figure 11 As shown, the cooking appliance 100 further includes: a food carrier 7, installed inside the cooking cavity 2, with a guide gap between the food carrier 7 and the bottom of the cooking cavity 2, and a ventilation hole 72 on the food carrier 7; and a guide 8, installed between the inner bottom wall 26 of the cooking cavity 2 and the food carrier 7, for guiding the airflow in the guide gap toward the side of the cooking cavity 2 away from the inner bottom wall 26 along its height direction; wherein, the guide 8 includes at least one guide portion 82, the first end of the guide portion 82 is disposed near the center of the inner bottom wall 26 of the cooking cavity 2, and the second end of the guide portion 82 extends toward the edge of the inner bottom wall 26 of the cooking cavity 2.

[0181] Optionally, the cooking appliance 100 also includes a drive motor connected to the hot air fan 3 to drive the hot air fan 3 to rotate. The cooking appliance 100 also includes a cooling fan 6 for cooling the drive motor.

[0182] Optionally, the cooking appliance 100 includes a hot air assembly for delivering hot air flow into the cooking cavity 2. A portion of the hot air flow can flow to the side of the food carrier 7 away from the inner bottom wall 26 of the cooking cavity 2, while another portion of the hot air flow can flow into the guide gap.

[0183] In this embodiment, the food carrier 7 can be specifically in the form of a baking pan, etc. The inner side of the cooking cavity 2 does not have side air ducts. After the hot airflow blows towards the bottom of the cooking cavity 2, part of it blows towards the top of the food carrier 7, and part blows towards the bottom of the food carrier 7. This allows the hot airflow to simultaneously heat the food on the food carrier 7 from both the top and bottom, improving heating efficiency. That is, in this solution, the hot airflow is not directly guided to the bottom of the food carrier 7 by an air duct as in related solutions; instead, it relies on airflow diffusion, allowing part of the airflow to flow directly to the top of the food carrier 7. This arrangement allows for double-sided heating of the food by placing it above and below the food carrier 7, thus improving the heating effect of the food.

[0184] Optionally, such as Figure 1 , Figure 2 , Figure 8 , Figure 11 and Figure 15 As shown, the food carrier 7 includes a supporting bottom 74 and a surrounding edge 76. The surrounding edge 76 surrounds the supporting bottom 74 and extends toward the side opposite to the inner bottom wall 26 of the cooking cavity 2.

[0185] In this embodiment, the food carrier 7 includes a supporting bottom 74 and a surrounding edge 76. The supporting bottom 74 is mainly used to support the food, and the surrounding edge 76 is used to separate a portion of the heat so that after some heat enters the area above the supporting bottom 74, it can be surrounded by the surrounding plate, thereby allowing the hot airflow entering the area above the supporting bottom 74 to better act on the food.

[0186] Optionally, such as Figures 3 to 7 as well as Figure 9 and Figure 10 As shown, the dimension of the guide section 82 along the height direction of the cooking cavity 2 is the height of the guide section 82, and at least a portion of the guide section 82 has a consistent height, with the portion of the guide section 82 having a consistent height accounting for more than 80% of the entire guide section 82.

[0187] In this embodiment, the height of the guide members 8 is basically consistent, meaning that the end faces of the guide members 8 along the height direction are basically flat. This arrangement ensures that when the inner bottom wall 26 of the cooking cavity 2 is flat, the top of the guide member 8 is also flat, guaranteeing the stability of the food carrier 7. Furthermore, the consistent height of the guide members 8 allows for the formation of guide channels 88 with a generally consistent height from the inside to the outside on the cooking cavity 2. This ensures that food entering each guide channel 88 can only move forward along the guide channel 88 and cannot continue to rotate circumferentially, thus achieving zoned airflow and improving the airflow guiding effect of the guide members 8. Conversely, if the height of the guide members 8 is lower on the outside and higher on the inside, the hot airflow will be unable to achieve proper airflow at the outer edge of the cooking cavity 2, thus failing to achieve zoned airflow.

[0188] Optionally, such as Figure 15 As shown, the cooking appliance 100 further includes: a guide member 9, used to guide at least a portion of the hot airflow entering the cooking cavity 2 to the guide member 8. The guide member 9 is disposed on the side wall of the cooking cavity 2, or at least a portion of the guide member 9 is disposed on the side wall of the cooking cavity 2, and at least a portion of the guide member 9 is disposed on the bottom wall of the cooking cavity 2.

[0189] In this embodiment, a guide element 9 can be provided inside the cooking cavity 2 to guide the flow of hot air. This ensures that a portion of the hot air flow can pass through the food carrier 7 and reach the area below it. The location of the guide element 9 can be configured as needed; for example, it can be placed on the inner wall of the cooking cavity 2. Alternatively, it can extend to the bottom wall of the cooking cavity 2 to enhance the flow.

[0190] Optionally, the number of guide sections 82 can be set as needed.

[0191] For example, such as Figure 16 As shown, there is one flow guide 82. The flow guide 8 is used to divide the flow guide gap into two regions along the circumference of the cooking cavity 2. At this time, the flow guide 82 is elongated.

[0192] Optionally, such as Figure 17 and Figure 18 As shown, there are multiple flow guides 82. The second ends of the multiple flow guides 82 are spaced apart along the circumference of the cooking cavity 2. The multiple flow guides 82 are used to divide the flow guide gap into multiple flow guide channels 88 along the circumference of the cooking cavity 2, and the number of flow guides 82 is the same as the number of regions.

[0193] In this embodiment, the flow guide 8 can divide the flow guide gap into multiple flow guide channels 88 through multiple flow guide parts 82, thereby realizing the zoned guidance of hot air flow.

[0194] The following section uses an air fryer as an example to further illustrate the cooking appliances in this application.

[0195] Air fryers create airflow by rotating machinery, which in turn generates airflow. Due to the influence of the airflow path, i.e., the air duct, the airflow may be uneven, especially on the underside of the heated food, where the airflow speed is low at the center and high around the edges.

[0196] To increase the uniformity of the airflow beneath the food, related solutions employ a guide structure at the bottom of the cooker to enhance the upward velocity from the center. However, this structure only reduces air loss and does not further increase the heat exchange capacity of the hot air. Therefore, this embodiment proposes a novel air duct structure for air fryers.

[0197] The air duct structure proposed in this embodiment includes a multi-segment pressurized volute-type reflector (reflector 4), a rotating mechanism (such as a hot air fan 3), a heat source (heating device 5), a food carrier (ingredient carrier 7), a flow-guiding and energy-enhancing component (flow guide 8), and a cooking pot body (cooking cavity 2). The flow-guiding and energy-enhancing component consists of a flow-guiding ridge and an energy-enhancing element. During operation, the centrifugal blades rotate at high speed, drawing the airflow upwards from the center of the cooking cavity and then throwing it outwards. Upon encountering the multi-segment pressurized volute-type reflector, the airflow is further pressurized and guided downwards in a rotating manner. The multi-segment pressurized volute-type reflector consists of a pressurization area and a flow-guiding surface. The airflow passes through the flow-guiding side ribs of the cooking pot body, increasing the downward pressure, and then reaches the bottom of the food carrier. After being guided by the flow-guiding and energy-enhancing component and having its convective heat transfer capacity increased, the airflow enters the food carrier to exchange heat with the food, thereby achieving food cooking. This structure allows the food to be heated more evenly and receive more heating energy.

[0198] In this design, the airflow guiding and energy-enhancing component can segment the airflow, resulting in a more uniform airflow distribution and stronger convective heat transfer. Specifically, the airflow guiding and energy-enhancing component divides the airflow duct into sections using several guiding ridges and enhances the airflow through energy-enhancing elements. The key to this airflow duct segmentation technique is that if the vertical gap between the guiding ridges that segment the airflow duct and the cooker or food carrier is less than 5mm, then the airflow duct is considered to be segmented by the airflow guiding and energy-enhancing component. Simultaneously, the guiding ridges have an arc that converges towards the center of the segmented area and forms an angle of less than 90° with the bottom of the cooker, thereby reducing air resistance.

[0199] The key technology of the food carrier lies in its use as a frying pan or basket with a ventilated bottom. Traditional air fryer deflectors lack a pressurization zone or guide surface, causing the airflow from the centrifugal blades to directly collide with the deflector and then flow downwards along the sidewalls. During this process, the airflow is unguided, and the drastic change in direction results in significant pressure loss. The designed multi-stage pressurized volute deflector can repressurize the airflow after it is ejected and guide it downwards through the guide surface, allowing the airflow to move downwards with less pressure loss.

[0200] Simulation comparisons between traditional air fryers and air fryers with improved multi-stage pressurized volute reflectors show that the multi-stage pressurized reflectors can repressurize the airflow and guide it downwards, thus enhancing the airflow's ability to penetrate food.

[0201] This application also incorporates pressurized and guide side ribs, which are mounted on the pot body and protrude into the inner cavity of the pot. Multiple ribs form a downward guiding channel. The combination of the pressurized and guide side ribs and the zoned flow guiding components, through their coupled effect, significantly improves the uniformity of cooking.

[0202] Traditional air frying appliances use a frying drum and a frying pan, but the space between the bottom of the drum and the pan is not separated, creating a large, continuous vortex of airflow. Due to the characteristics of the vortex structure, the flow velocity in the center of the vortex is low, resulting in low heat exchange capacity. This leads to a large area of ​​low heat exchange in the center of the food, resulting in poor heating uniformity.

[0203] This invention designs a flow-guiding and energy-enhancing component, which consists of a flow-guiding ridge and an energy-enhancing element. The flow-guiding ridge guides the airflow, reducing the size of the central region of the large vortex or breaking it down into smaller vortices, thereby reducing wind loss. Based on the biomimetic design of the convex bulge on the fin of a humpback whale, this invention also presents an energy-enhancing element, which can increase the gas convection heat transfer capacity.

[0204] The fluid heat transfer process involves three dimensionless parameters: the Reynolds number (Re), the Prandtl number (Pr), and the Nusselt number (Nu). The Reynolds number (Re) characterizes the fluid flow state, reflecting the ratio of inertial forces to viscous forces. Figure 19 A schematic diagram illustrating the principle of the energy-enhancing element (energy-enhancing structure) breaking the boundary layer is shown.

[0205] In this context, the flow of a steady fluid on a smooth surface is affected by the viscous resistance of the wall, forming a boundary layer. The fluid velocity is lower near the wall, such as... Figure 19 As shown, when steady flow passes through a convex hull or a concave pit, the boundary layer is disrupted, and the fluid velocity near the wall increases. The energy-enhancing element (i.e., energy-enhancing structure) designed in this application alters the fluid boundary layer, changing the Reynolds number Re and Prandtl number Pr, and consequently the Nusselt number Nu. In this application, the energy-enhancing element increases the Nusselt number, thereby improving heat transfer capacity. Another intuitive manifestation of the energy-enhancing element is the increased fluid velocity around it.

[0206] In this embodiment, the combination of multi-segment pressurized volute reflector, pressurized flow guiding side ribs, and flow guiding and energy enhancing components significantly improves cooking uniformity through their mutual coupling effect.

[0207] in, Figure 9 , Figure 12 , Figure 19 The arrows in the diagram indicate the flow path of the hot airflow.

[0208] Table 1 shows the experimental data on the water loss rate of French fries cooked in the same time and temperature conditions using ordinary air cooking appliances and air cooking appliances with air guide protrusions and / or recesses.

[0209] Table 1. Water Loss Rate of French Fries

[0210]

[0211] Data shows that when cooking French fries under the same conditions in a conventional air cooker without the use of the protruding and / or recessed sections and the pressurized side ribs, the lower surface of the fries is unevenly heated, and a large number of wet fries are present. In contrast, the coupled structure of the protruding and / or recessed sections and the pressurized side ribs significantly improves the uniformity of heating of the food and the performance of the air cooker.

[0212] The water loss rate in Table 1 is random data from the experiment, and its specific water loss rate varies depending on factors such as the type and quantity of ingredients.

[0213] The above are merely preferred embodiments of this utility model and are not intended to limit the scope of this utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A cooking utensil, characterized in that, include: A housing having a receiving cavity formed within it; A cooking cavity is installed within the receiving cavity, the cooking cavity including an inner bottom wall; A hot air fan is rotatably mounted inside the receiving cavity, located on the side of the cooking cavity away from the inner bottom wall along its height direction, and the hot air fan is used to circulate the airflow inside the cooking cavity; A reflector is installed inside the receiving cavity, located on the side of the hot air fan away from the inner bottom wall. The reflector includes a pressurizing part, which can pressurize the airflow discharged by the hot air fan. A heating device is installed inside the receiving cavity, located on the side of the reflector near the inner bottom wall, for heating the airflow.

2. The cooking utensil according to claim 1, characterized in that, The reflector also includes a flow guiding structure that can guide the pressurized airflow toward the cooking cavity.

3. The cooking utensil according to claim 2, characterized in that, There are multiple pressurization units, which are distributed sequentially along the circumference of the hot air fan, and any two adjacent pressurization units are connected by the flow guiding structure.

4. The cooking utensil according to claim 1, characterized in that, The pressurization section is arranged along the rotation direction of the hot air fan, and along the rotation direction of the hot air fan, the inner wall surface of the pressurization section gradually moves away from the rotation axis of the hot air fan.

5. The cooking utensil according to claim 3, characterized in that, The pressurization section is an arc-shaped structure arranged along the rotation direction of the hot air fan.

6. The cooking utensil according to claim 4, characterized in that, The pressurizing section includes a starting end and a ending end arranged along the rotation direction. Any two adjacent pressurizing sections arranged along the rotation direction are sequentially designated as a first pressurizing section and a second pressurizing section. Along the radial direction of the hot air fan, the ending end of the first pressurizing section is located inside the starting end of the second pressurizing section; and / or Along the circumference of the hot air fan, at least part of any two adjacent pressurization units overlap.

7. The cooking utensil according to claim 4, characterized in that, The pressurization section includes a starting end and a ending end arranged along the rotation direction. The starting end and the ending end are inclined relative to the axial direction of the hot air fan, and along the rotation direction, the starting end and the ending end gradually move closer to the inner bottom wall.

8. The cooking utensil according to claim 2, characterized in that, The airflow guiding structure includes an inclined airflow guiding surface that gradually approaches the inner bottom wall along the rotation direction of the hot air fan.

9. The cooking utensil according to claim 2, characterized in that, The reflector includes a top and a side portion of the reflector connected to each other, at least a portion of the side portion of the reflector surrounds the circumference of the hot air fan, and the side portion of the reflector includes the pressurization section and the airflow guiding structure.

10. The cooking utensil according to any one of claims 1 to 9, characterized in that, Also includes: A food carrier is installed inside the cooking cavity, and a flow guide gap is provided between the food carrier and the bottom of the cooking cavity. The food carrier is provided with ventilation holes. A flow guide is installed between the inner bottom wall of the cooking cavity and the food carrier to guide the airflow in the flow guide gap toward the side of the cooking cavity away from the inner bottom wall along its height direction; The guide member includes at least one guide portion, with a first end of the guide portion disposed near the center of the inner bottom wall of the cooking cavity, and a second end of the guide portion extending toward the edge of the inner bottom wall of the cooking cavity.

11. The cooking utensil according to claim 10, characterized in that, The flow guide is provided with one or more protrusions and / or recesses, and the protrusions and / or recesses are located on at least one side of the two sides of the flow guide that are arranged opposite each other along the circumference of the cooking cavity.

12. The cooking utensil according to claim 11, characterized in that, The two sides of the flow guide section arranged opposite to each other along the circumference of the cooking cavity are the first side and the second side, respectively. In this configuration, both the first and second sides of the same flow guide are provided with protrusions, or both are provided with recesses; or... The protrusion is provided on one of the first and second sides of the same flow guide, and the recess is provided on the other side, or... The protrusion or the recess is provided on one of the first and second sides of the same flow guide.

13. The cooking utensil according to claim 10, characterized in that, The guide portion extends gradually from its first end to its second end along the cooking cavity in a clockwise or counterclockwise direction; and / or The flow guide is inclined relative to the height direction of the cooking cavity.

14. The cooking utensil according to claim 10, characterized in that, The flow guide is rotatably mounted between the inner bottom wall of the cooking cavity and the food carrier.

15. The cooking utensil according to any one of claims 1 to 9, characterized in that, One or more guide ribs are provided on the inner wall of the cooking cavity, and the one or more guide ribs are inclined relative to the height direction of the cooking cavity.

16. The cooking utensil according to claim 10, characterized in that, Multiple flow guides divide the flow guide gap into multiple flow guide channels along the circumference of the cooking cavity. The cooking cavity includes multiple inner wall surfaces, and multiple guide ribs are provided on the inner wall surfaces. Multiple guide ribs on the same inner wall surface form a group of guide channels. Each group of guide channels includes one or more guide channels. Any guide channel is surrounded by two guide ribs arranged in parallel to each other. The multiple flow guide channels are provided in one-to-one correspondence with the multiple groups of guide channels.

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