Air cooking utensil

Abstract

The utility model provides an air cooking utensil, which comprises a food material bearing part, a cooking utensil body and a cooking utensil cover, the food material bearing part comprises a bottom wall, the bottom wall is provided with a plurality of through holes penetrating through the bottom wall, the through holes comprise a first through hole and a second through hole, the first through hole is located on the inner side of the second through hole in the radial direction of the food material bearing part, and the area of the first through hole is larger than that of the second through hole; the food material bearing part is installed in the frying barrel, an air passing gap is formed between the food material bearing part and the inner side wall of the frying barrel, and / or an air passing hole is formed in the side, close to the frying barrel in the radial direction, of the food material bearing part. By means of the structure, more airflow can reach the center of the bottom of the food material bearing part, the gas flow speed of the inner side area of the food material bearing part is increased, the phenomenon that the temperature of the center area of the food material bearing part is low and the temperature of the outer side area of the food material bearing part is high is improved, hot air airflow can be distributed at uniform temperature after passing through the food material bearing part, and the food material bearing part is more uniform in temperature distribution. And the temperature uniformity of the whole air cooking utensil is improved.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and more specifically, to an air-cooking appliance. Background Technology

[0002] Air fryers use high-speed circulating hot air to heat food, and their temperature uniformity is one of the most important performance characteristics. If the air fryer does not reach the food at an even temperature, some parts of the food will be overcooked while others are undercooked, which will affect the taste and quality of the food.

[0003] Therefore, improving the temperature uniformity of air fryers has become an urgent problem to be solved. Utility Model Content

[0004] The present invention aims to at least solve the technical problem of poor temperature uniformity in air fryers in the prior art or related technologies.

[0005] Therefore, the first objective of this utility model is to provide an air cooking appliance.

[0006] To achieve the above objectives, an embodiment of the first aspect of this utility model provides an air cooking appliance, comprising: a food carrier, the food carrier including a bottom wall, a plurality of through holes penetrating the bottom wall, the plurality of through holes including a first through hole and a second through hole, the first through hole being located inside the second through hole along the radial direction of the food carrier, and the area of ​​the first through hole being larger than the area of ​​the second through hole; and a frying drum, the food carrier being installed inside the frying drum, a ventilation gap being formed between the food carrier and the inner side wall of the frying drum, and / or, a ventilation hole being provided on the side of the food carrier near the frying drum along the radial direction.

[0007] This utility model provides an air-cooking appliance, including a frying drum and a food carrier. The frying drum forms a cooking cavity for cooking food. The frying drum has a circulating airflow. After the food carrier is installed inside the frying drum, an air gap is formed between the outer wall of the food carrier and the inner wall of the frying drum, or air holes are provided on the edge of the food carrier. This allows at least a portion of the hot airflow generated by the air-cooking appliance to be guided vertically from top to bottom to the bottom of the food carrier through the air gap or air holes. A through-hole is provided on the bottom wall of the food carrier, allowing the hot airflow from the outer side of the bottom of the food carrier to enter the interior of the food carrier.

[0008] The food carrier includes a bottom wall with at least two types of through holes: a first through hole of a first specification and a second through hole of a second specification. The first through hole is located on the inner side of the bottom wall and has a larger area, while the second through hole is located on the outer side of the bottom wall and has a smaller area. When the air-heating appliance is operating, the hot airflow typically reaches the bottom edge of the food carrier first and then diffuses inward from the bottom edge. Therefore, the airflow velocity is higher at the bottom edge of the food carrier and lower at the center. This results in higher airflow velocity and temperature at the edges of the food carrier and lower airflow velocity and temperature in the center, leading to poor temperature uniformity throughout the product. By making the area of ​​the outer through-hole smaller, more airflow can reach the bottom center of the food carrier. By making the area of ​​the inner through-hole larger, the gas flow rate in the inner area of ​​the food carrier can be increased. This can improve the phenomenon that the temperature in the center of the food carrier is lower and the temperature in the outer area is higher, so that the hot air flow can be evenly distributed after passing through the food carrier, thus improving the temperature uniformity of the entire air cooking appliance.

[0009] In the case of a frying basket used as the food carrier, the airflow generated by the air-cooking appliance spirals downwards to the bottom of the basket. The temperature difference between the bottom edge and the center of the basket is more pronounced. Therefore, setting the opening at the bottom of the basket to be larger on the inner side and smaller on the outer side can significantly improve the temperature uniformity of the entire product.

[0010] In any of the above embodiments, optionally, the area of ​​the plurality of through holes increases from the outside to the inside along the radial direction of the food carrier.

[0011] In this embodiment, in order to ensure that the area of ​​the inner through hole is small and the area of ​​the outer through hole is large, two types of through holes can be set (each type of through hole can be set in one or more circles), or three or more types of through holes can be set. In this case, through holes of multiple types can be set from the inside to the outside in sequence, and the area increases in sequence. This can make the airflow distribution at the bottom of the food carrier more uniform, thereby making the overall temperature uniformity of the product better.

[0012] In any of the above embodiments, optionally, the plurality of through holes includes a central hole and non-central holes, the central hole being located at the center of the bottom wall, the number of central holes being at least one, and the area of ​​each central hole being larger than the area of ​​the non-central holes.

[0013] In this embodiment, one or more large central holes are provided at the center of the bottom wall, and other through holes are distributed around the central holes. The area of ​​the other through holes gradually decreases as the distance from the central holes increases.

[0014] The central hole can be one or more. When there are multiple central holes, they can be arranged in a circle on the food carrier.

[0015] In other embodiments, a largest central hole may not be provided. In this case, a larger ring of through holes may be provided around the center.

[0016] In any of the above embodiments, optionally, the area of ​​the outer end of the through hole is smaller than the area of ​​the inner end of the through hole along the radial direction of the food carrier.

[0017] In this embodiment, a single through hole can be either a regular hole or an irregular hole structure. When it is an irregular hole, the area of ​​the outer end of the through hole can be set to be smaller and the area of ​​the inner end to be set to be larger. This also helps to increase the airflow temperature at the center of the bottom wall of the food carrier, thereby improving the temperature uniformity of the product.

[0018] In any of the above embodiments, optionally, the area of ​​the through hole gradually increases from the outer end to the inner end of the through hole along the radial direction of the food carrier.

[0019] In this embodiment, by setting the area of ​​the outer end of the through hole to be smaller and the area of ​​the inner end to be larger, the area of ​​the through hole can gradually increase from the outer end to the inner end, thereby making the structure of the through hole more aesthetically pleasing and less obtrusive. Of course, the area of ​​the through hole can also increase in a stepped manner from the outer end to the inner end.

[0020] In any of the above embodiments, optionally, along the height direction of the frying drum, the outer wall surface of the bottom wall of the food carrier gradually extends from the edge to the center towards the bottom of the frying drum.

[0021] In this embodiment, the bottom wall of the food carrier protrudes outward. This allows the channel between the bottom wall of the food carrier and the bottom of the frying drum to gradually decrease from the edge to the inside after the food carrier is installed inside the frying drum. This enhances the negative pressure of the flow field near the center of the food carrier, allowing the gas in the central area of ​​the bottom of the food carrier to flow upward quickly. This increases the airflow velocity in the central area of ​​the food carrier, thereby improving the uniformity of airflow distribution above the bottom wall of the food carrier. In other words, compared to a food carrier with a flat bottom, this structure strengthens the negative pressure towards the center and improves the temperature uniformity of air-fried food.

[0022] In any of the above embodiments, optionally, the bottom wall of the food carrier protrudes towards the bottom of the frying drum along the height direction of the frying drum.

[0023] In this embodiment, the entire bottom wall of the food carrier can be arched downward to form a convex outer wall surface. This method can quickly process a convex outer wall surface on the food carrier, thereby simplifying the structure of the food carrier and reducing the processing cost of the food carrier.

[0024] In any of the above embodiments, optionally, at least two baffle ribs are provided on the outer wall surface of the bottom wall. Along the height direction of the frying bucket, the baffle ribs protrude from the outer wall surface of the bottom wall towards the bottom of the frying bucket. The first end of the baffle rib is located near the center of the bottom wall, and the second end of the baffle rib extends towards the edge of the bottom wall. The second ends of at least two baffle ribs are arranged at circumferential intervals along the food carrier.

[0025] In this embodiment, the bottom of the food carrier is provided with downward-protruding baffles. When the product is in operation, as the hot airflow spirals downward to the bottom of the food carrier, part of the airflow encounters the sidewall of the baffles, causing the airflow direction to change and its spiral component to be weakened. Another part of the airflow is redirected towards the center, increasing the centripetal velocity. A portion of the airflow flows along the baffles towards their bottom, reaching the food after encountering the through-holes. This balances the velocity and flow rate of the hot air near the outer periphery and near the center of the bottom of the food carrier, improving the overall temperature uniformity of the product.

[0026] In any of the above embodiments, optionally, the first ends of the plurality of bleed ribs are connected to each other at the center of the bottom wall.

[0027] In this embodiment, by connecting the inner ends of multiple bleed ribs to each other, the airflow at the center of the bottom wall can be effectively enhanced.

[0028] In any of the above embodiments, optionally, a support protrusion is provided on the inner wall surface of the bottom wall, and a through hole is provided on the support protrusion.

[0029] In this embodiment, a support protrusion is provided on the inner side of the bottom wall of the food carrier. This support protrusion allows the food to be suspended relative to the inner wall of the food carrier. For example, for whole chickens, pizzas, or flatbreads, the entire food is supported, and the bottom surface of the food can directly contact the hot air. However, if the food is placed in a food carrier with only flat openings, only the openings will be in contact with the hot air. This design increases the area of ​​the food that can be exposed to the hot airflow, allowing more parts of the food to be heated quickly. This accelerates the heating process and improves the temperature uniformity of the food.

[0030] Meanwhile, the support protrusions are equipped with through holes to ensure ventilation area and prevent the ventilation area from being reduced due to the design of the support protrusions.

[0031] In any of the above embodiments, optionally, the support protrusion is a bend formed by bending the bottom wall away from the bottom of the frying barrel.

[0032] In this embodiment, the bottom of the food carrier can be bent upwards to form a bent portion, thereby creating a supporting protrusion on the bottom wall. This structure allows for a more uniform thickness of the bottom wall of the food carrier, which is more conducive to the processing of the food carrier.

[0033] In any of the above embodiments, optionally, the support protrusion includes multiple support ribs arranged in a ring along the circumference of the food carrier, and the multiple support ribs are arranged at intervals along the radial direction of the food carrier, and each support rib is provided with a through hole.

[0034] In this embodiment, multiple rings of supporting ribs can be arranged from the inside to the outside on the inner side of the bottom wall of the food carrier to provide support for the food. This structure makes the food carrier relatively simple and facilitates its processing.

[0035] In any of the above embodiments, optionally, the supporting protrusion includes multiple protrusions spaced apart, each protrusion having a through hole. The dispersed multiple protrusions can also elevate the food, ensuring efficient heating.

[0036] Multiple convex hulls can be arranged in multiple rows and columns, in a square array, or in a circular array.

[0037] In any of the above embodiments, optionally, the food carrier includes a sidewall, the sidewall of the food carrier surrounds the edge of the bottom wall of the food carrier, and a first drainage rib is provided on the outer wall surface of the sidewall of the food carrier. One end of the first drainage rib is disposed close to the bottom wall of the food carrier, and the other end of the first drainage rib is disposed away from the bottom wall of the food carrier.

[0038] In this embodiment, the food carrier also includes a sidewall. By providing a first airflow guide rib on the sidewall, during product operation, the hot airflow spirals downwards around the channel between the frying drum and the food carrier to the first airflow guide rib. Most of the hot air, guided by the first airflow guide rib, quickly reaches the bottom of the food carrier, accumulates at the bottom, and rapidly heats the food through the through-holes in the food carrier. This increases the airflow velocity, allowing the airflow to more easily reach the center of the food carrier, thereby improving the product's temperature uniformity. Furthermore, increasing the airflow velocity also improves the hot air heating efficiency.

[0039] Optionally, the sidewall and the first drainage rib are an integral structure. This can improve the connection strength between the two.

[0040] Optionally, the number of first drainage ribs may be one or more, and the number may be set reasonably as needed.

[0041] Optionally, the length of the first drainage rib is greater than or equal to half the height of the sidewall. The length of the first drainage rib can be set to be relatively long to ensure drainage effect.

[0042] Optionally, the first drainage rib may include a straight rib and / or a curved rib. Its specific shape can be set as needed.

[0043] Optionally, the food container includes a frying basket and / or a baking tray.

[0044] In any of the above embodiments, optionally, the food carrier includes a side wall, the side wall of the food carrier surrounds the edge of the bottom wall of the food carrier, and a second guide rib is provided on the inner side of the frying bucket, one end of the second guide rib is provided close to the bottom of the frying bucket, and the other end of the second guide rib is provided away from the bottom of the frying bucket.

[0045] In this embodiment, by providing a second airflow guide rib on the inner side of the frying drum and on the side wall, during product operation, the hot airflow spirals downwards around the channel between the frying drum and the food carrier to the second airflow guide rib. Most of the hot air, guided by the second airflow guide rib, quickly reaches the bottom of the food carrier, accumulates at the bottom, and rapidly heats the food through the through-holes in the food carrier. This increases the airflow velocity, allowing the airflow to more easily reach the center of the food carrier, thereby improving the product's temperature uniformity. Furthermore, increasing the airflow velocity also improves the hot air heating efficiency.

[0046] Optionally, air cooking appliances include air fryers.

[0047] Optionally, the air cooking appliance includes: a housing having a receiving cavity formed therein; a frying drum assembly detachably installed in the receiving cavity, with a food inlet / outlet on one side of the frying drum assembly; a hot air fan rotatably installed in the receiving cavity and located on the side of the frying drum assembly with the food inlet / outlet, the hot air fan being used to circulate the airflow within the frying drum assembly; a reflector installed in the receiving cavity and located on the side of the hot air fan away from the frying drum assembly; and a heating device installed in the receiving cavity and located on the side of the reflector near the frying drum assembly, for heating the airflow.

[0048] In this embodiment, the air fryer includes a housing with a receiving cavity formed within it. The housing serves as the outer shell of the entire air fryer. A removable frying drum assembly 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 installed on the side of the frying drum assembly with a food inlet / outlet. The hot air generated by the hot air assembly can enter the frying drum assembly to heat the food inside. Simultaneously, a reflector is provided on the side of the hot air fan away from the frying drum assembly. The reflector reflects and guides the airflow discharged by the hot air fan, allowing the airflow to enter the frying drum assembly.

[0049] 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

[0050] 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:

[0051] Figure 1 This is one of the structural schematic diagrams of the air cooking appliance in the embodiments of this utility model;

[0052] Figure 2 This is one of the structural schematic diagrams of the food carrier in an embodiment of this utility model;

[0053] Figure 3 This is the second structural schematic diagram of the food carrier in an embodiment of this utility model;

[0054] Figure 4 This is the third structural schematic diagram of the food carrier in the embodiments of this utility model;

[0055] Figure 5 This is the second structural schematic diagram of the air cooking appliance in the embodiments of this utility model;

[0056] Figure 6 This is the fourth structural schematic diagram of the food carrier in the embodiments of this utility model;

[0057] Figure 7 This is the third structural schematic diagram of the air cooking appliance in the embodiments of this utility model;

[0058] Figure 8 This is the fifth structural schematic diagram of the food carrier in the embodiments of this utility model;

[0059] Figure 9 This is the fourth structural schematic diagram of the air cooking appliance in the embodiments of this utility model;

[0060] Figure 10This is the sixth structural schematic diagram of the food carrier in the embodiments of this utility model;

[0061] Figure 11 This is the fifth structural schematic diagram of the air cooking appliance in the embodiments of this utility model;

[0062] Figure 12 This is the seventh structural schematic diagram of the food carrier in the embodiments of this utility model;

[0063] Figure 13 This is the eighth schematic diagram of the structure of the food carrier in the embodiments of this utility model;

[0064] Figure 14 This is the sixth structural schematic diagram of the air cooking appliance in the embodiments of this utility model;

[0065] Figure 15 This is the ninth structural schematic diagram of the food carrier in an embodiment of this utility model;

[0066] Figure 16 This is the seventh structural schematic diagram of the air cooking appliance in the embodiments of this utility model.

[0067] in, Figures 1 to 16 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0068] 1. Ingredient carrier, 12. Bottom wall, 122. Through hole, 1222. First through hole, 1224. Second through hole, 1226. Center hole, 124. Baffle rib, 126. Support protrusion, 1262. Support rib, 1264. Protrusion, 14. Side wall, 16. First guide rib, 2. Frying drum, 22. Second guide rib, 3. Outer shell, 4. Hot air fan, 5. Heating element. Detailed Implementation

[0069] 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.

[0070] 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.

[0071] The following reference Figures 1 to 16 This application describes the air cooking appliance provided by the embodiments of this application.

[0072] like Figures 1 to 16As shown, an embodiment of the first aspect of this utility model provides an air cooking appliance, including: a food carrier 1, the food carrier 1 including a bottom wall 12, the bottom wall 12 having a plurality of through holes 122 penetrating the bottom wall 12, the plurality of through holes 122 including a first through hole 1222 and a second through hole 1224, the first through hole 1222 being located inside the second through hole 1224 along the radial direction of the food carrier 1, and the area of ​​the first through hole 1222 being larger than the area of ​​the second through hole 1224; and a frying bucket 2, the food carrier 1 being installed inside the frying bucket 2, a ventilation gap being formed between the food carrier 1 and the inner side wall 14 of the frying bucket 2, or, a ventilation hole being provided on the side of the food carrier 1 near the frying bucket 2 along the radial direction (i.e., the outer side of the food carrier 1 along the radial direction).

[0073] The food carrier 1 provided by this utility model is used in an air-cooking appliance, which includes a frying drum 2 and the food carrier 1. The frying drum 2 forms a cooking cavity for cooking food. The frying drum 2 has a circulating airflow. After the food carrier 1 is installed inside the frying drum 2, an air passage gap is formed between the outer wall of the food carrier 1 and the inner wall of the frying drum 2, or an air passage hole is provided on the edge of the food carrier 1. This allows at least a portion of the hot airflow generated by the air-cooking appliance to be guided vertically from top to bottom to the bottom of the food carrier 1 through the air passage gap or air passage hole. A through hole 122 is provided on the bottom wall 12 of the food carrier 1, allowing the hot airflow from the outer side of the bottom of the food carrier 1 to enter the interior of the food carrier 1.

[0074] The outer wall of the food carrier 1 may partially contact the inner wall of the frying drum 2, while partially not, to create an air passage gap. For example, an inwardly recessed notch may be provided on the outer wall of the food carrier 1 to create an air passage gap. Alternatively, the outer wall of the food carrier 1 may not contact the inner wall of the frying drum 2 most of the time, so that a larger gap can be formed between the outer wall of the food carrier 1 and the inner wall of the frying drum 2, thereby creating an air passage gap.

[0075] When an air passage hole is provided on the edge of the food carrier 1, the inner wall of the food carrier 1 and the frying bucket 2 can fit together or a certain gap can be reserved to form an air passage gap. At this time, at least part of the hot air flow generated by the air cooking appliance can flow to the bottom of the food carrier 1 through the air passage gap and the air passage hole at the same time.

[0076] The food carrier 1 includes a bottom wall 12, and the through holes 122 on the bottom wall 12 have at least two specifications: a first through hole 1222 of a first specification and a second through hole 1224 of a second specification. The first through hole 1222 is located on the inner side of the bottom wall 12 and has a larger area, while the second through hole 1224 is located on the outer side of the bottom wall 12 and has a smaller area. When the air-heating appliance is working, the hot airflow generally reaches the bottom edge of the food carrier 1 first, and then diffuses inward from the bottom edge of the food carrier 1. Therefore, the airflow velocity at the bottom edge of the food carrier 1 is higher, while the airflow velocity reaching the center of the food carrier 1 is lower. This results in a higher airflow velocity and temperature at the edge of the food carrier 1 and a lower airflow velocity and temperature in the center of the food carrier 1, which leads to poor temperature uniformity of the entire product. By setting the area of ​​the outer through hole 122 to be smaller, more airflow can reach the bottom center of the food carrier 1. By setting the area of ​​the inner through hole 122 to be larger, the gas flow rate in the inner area of ​​the food carrier 1 can be increased. This can improve the phenomenon that the temperature in the center area of ​​the food carrier 1 is low and the temperature in the outer area is high, so that the hot air flow can be evenly distributed after passing through the food carrier 1, thus improving the temperature uniformity of the entire air cooking appliance.

[0077] In the case where the food carrier 1 is a frying basket, the airflow generated by the air cooking appliance spirals downwards to the bottom of the frying basket. The temperature difference between the bottom edge and the center of the frying basket is more obvious. Therefore, setting the through hole 122 at the bottom of the frying basket to be larger on the inner side and smaller on the outer side can significantly improve the temperature uniformity of the entire product.

[0078] In any of the above embodiments, optionally, as Figures 2 to 4 As shown, the area of ​​the multiple through holes 122 increases from the outside to the inside along the radial direction of the food carrier 1.

[0079] In this embodiment, in order to ensure that the area of ​​the inner through hole 122 is small and the area of ​​the outer through hole 122 is large, two types of through holes 122 can be set (each type of through hole 122 can be set in one or more circles), or three or more types of through holes 122 can be set. In this case, multiple types of through holes 122 can be set from the inside to the outside in sequence, and the area increases in sequence. This can make the airflow distribution at the bottom of the food carrier 1 more uniform, thereby making the overall temperature uniformity of the product better.

[0080] In any of the above embodiments, optionally, as Figure 2 As shown, the plurality of through holes 122 include a central hole 1226 and non-central holes. The central hole 1226 is located at the center of the bottom wall 12. The number of central holes 1226 is at least one, and the area of ​​each central hole 1226 is larger than the area of ​​the non-central holes.

[0081] In this embodiment, a large central hole 1226 or a ring of holes is provided at the center of the bottom wall 12, and other through holes 122 are distributed around the central hole 1226. The area of ​​the other through holes 122 gradually decreases as the distance from the central hole 1226 increases.

[0082] The central hole 1226 can be one or more. When there are multiple central holes 1226, they can be arranged in a circle on the food carrier.

[0083] In any of the above embodiments, optionally, as Figure 4 As shown, along the radial direction of the food carrier 1, the area of ​​the outer end of the through hole 122 is smaller than the area of ​​the inner end of the through hole 122.

[0084] In this embodiment, a single through-hole 122 can be a regular hole (e.g., Figure 2 and Figure 3 As shown), it can also be an irregular hole structure. When it is an irregular hole, it can be as follows: Figure 4 As shown, the area of ​​the outer end of the through hole 122 is set to be smaller and the area of ​​the inner end is set to be larger, which is also conducive to increasing the airflow temperature at the center of the bottom wall 12 of the food carrier 1, thereby improving the temperature uniformity of the product.

[0085] In any of the above embodiments, optionally, as Figure 4 As shown, along the radial direction of the food carrier 1, the area of ​​the through hole 122 gradually increases from the outer end to the inner end of the through hole 122.

[0086] In this embodiment, by setting the area of ​​the outer end of the through hole 122 to be smaller and the area of ​​the inner end to be larger, the area of ​​the through hole 122 can gradually increase from the outer end to the inner end, thereby making the structure of the through hole 122 more aesthetically pleasing and less obtrusive. Of course, the area of ​​the through hole 122 can also increase in a stepped manner from the outer end to the inner end.

[0087] In any of the above embodiments, optionally, as Figure 5 As shown, along the height direction of the frying drum 2, the outer wall surface of the bottom wall 12 of the food carrier 1 gradually extends from the edge to the center towards the bottom of the frying drum 2.

[0088] In this embodiment, the bottom wall 12 of the food carrier 1 is convex outward. Thus, after the food carrier 1 is installed in the frying drum 2, the channel between the bottom wall 12 of the food carrier 1 and the bottom of the frying drum 2 gradually decreases from the edge to the inside. This enhances the negative pressure of the flow field near the center of the food carrier 1, allowing the gas in the central area of ​​the bottom of the food carrier 1 to flow upward quickly. This increases the flow velocity of the air in the central area of ​​the food carrier 1, thereby improving the uniformity of air distribution above the bottom wall 12 of the food carrier 1. In other words, this structure, compared to a food carrier 1 with a flat bottom, strengthens the negative pressure towards the center and improves the temperature uniformity of air-fried food.

[0089] In any of the above embodiments, optionally, as Figure 5 As shown, along the height direction of the frying drum 2, the bottom wall 12 of the food carrier 1 protrudes towards the bottom of the frying drum 2.

[0090] In this embodiment, the entire bottom wall 12 of the food carrier 1 can be arched downward to form a convex outer wall surface. This method can quickly process a convex outer wall surface on the food carrier 1, thereby simplifying the structure of the food carrier 1 and reducing the processing cost of the food carrier 1.

[0091] In any of the above embodiments, optionally, as Figure 6 and Figure 7 As shown, at least two baffle ribs 124 are provided on the outer wall surface of the bottom wall 12. Along the height direction of the frying drum 2, the baffle ribs 124 protrude from the outer wall surface of the bottom wall 12 towards the bottom of the frying drum 2. The first end of the baffle rib 124 is located near the center of the bottom wall 12, and the second end of the baffle rib 124 extends towards the edge of the bottom wall 12. The second ends of the at least two baffle ribs 124 are arranged at intervals along the circumference of the food carrier 1 (uniform or non-uniform).

[0092] In this embodiment, a downwardly protruding baffle 124 is provided on the bottom of the food carrier 1. When the product is in operation, when the hot airflow spirals downward to the bottom of the food carrier 1, part of the airflow encounters the side wall 14 of the baffle 124, and the airflow direction changes, its spiral component is weakened, while part of the airflow is redirected towards the center, and the centripetal flow velocity is strengthened. Part of the airflow flows along the baffle towards the bottom of the baffle and can reach the food after encountering the through hole 122. This balances the flow velocity and flow rate of hot air near the outer periphery and near the center of the bottom of the food carrier 1, improving the overall temperature uniformity of the product.

[0093] In any of the above embodiments, optionally, as Figure 6 and Figure 7 As shown, the first ends of the multiple turbulence ribs 124 are connected to each other at the center of the bottom wall 12.

[0094] In this embodiment, by connecting the inner ends of multiple bleed ribs 124 to each other, the airflow at the center of the bottom wall 12 can be effectively enhanced.

[0095] In any of the above embodiments, optionally, as Figures 8 to 11 As shown, a support protrusion 126 is provided on the inner wall surface of the bottom wall 12, and a through hole 122 is provided on the support protrusion 126.

[0096] In this embodiment, a support protrusion 126 is provided on the inner side of the bottom wall 12 of the food carrier 1. This support protrusion 126 allows the food to be suspended relative to the inner wall of the food carrier 1. For example, for whole chickens, pizzas, or flatbreads, the entire food is supported, and the bottom surface of the food can directly contact the hot air. However, if the food carrier 1 only has flat openings, only the openings will contact the hot air. This design increases the area of ​​the food that can contact the hot airflow, allowing more of the food to be heated quickly. This accelerates the heating process and improves the temperature uniformity of the food.

[0097] Meanwhile, a through hole 122 is provided on the support protrusion 126, which penetrates the support protrusion 126, thereby ensuring the ventilation area and avoiding a reduction in the ventilation area due to the setting of the support protrusion 126.

[0098] In any of the above embodiments, optionally, as Figures 8 to 11 As shown, the support protrusion 126 is a bend formed by bending the bottom wall 12 away from the bottom of the frying barrel 2.

[0099] In this embodiment, the bottom of the food carrier 1 can be bent upwards to form a bent portion, thereby forming a supporting protrusion 126 on the bottom wall 12. This structure can make the thickness of the bottom wall 12 of the food carrier 1 more uniform, which is more conducive to the processing of the food carrier 1.

[0100] In any of the above embodiments, optionally, as Figure 8 and Figure 9 As shown, the support protrusion 126 includes multiple support ribs 1262, which are arranged in a ring around the circumference of the food carrier 1. The multiple support ribs 1262 are arranged at intervals along the radial direction of the food carrier 1, and each support rib 1262 is provided with a through hole 122.

[0101] In this embodiment, multiple rings of support ribs 1262 can be provided from the inside to the outside on the inner side of the bottom wall 12 of the food carrier 1 to provide support for the food. This structure makes the structure of the food carrier 1 relatively simple and facilitates its processing.

[0102] In any of the above embodiments, optionally, as Figure 10 and Figure 11 As shown, the support protrusion 126 includes multiple protrusions 1264, which are spaced apart, and each protrusion 1264 has a through hole 122. The multiple protrusions 1264 can also suspend the food, ensuring the heating efficiency of the food.

[0103] Among them, the multiple convex hulls 1264 can be arranged in multiple rows and columns, in a square array, or in a circular array.

[0104] In any of the above embodiments, optionally, as Figure 15 and Figure 16 As shown, the food carrier 1 includes a side wall 14, which surrounds the edge of the bottom wall 12. One or more first drainage ribs 16 are provided on the outer wall surface of the side wall 14 of the food carrier 1. One end of the first drainage rib 16 is located close to the bottom wall 12 of the food carrier 1, and the other end of the first drainage rib 16 is located away from the bottom wall 12 of the food carrier 1.

[0105] In this embodiment, the food carrier 1 also includes a side wall 14. By providing a first airflow guide 16 on the side wall 14 of the food carrier 1, during product operation, the hot airflow spirals downwards around the channel between the frying drum 2 and the food carrier 1 to the first airflow guide 16. Most of the hot air, guided by the first airflow guide 16, quickly reaches the bottom of the food carrier 1 and accumulates there. It then rapidly heats the food through the through-holes 122 on the food carrier 1. This increases the airflow velocity, allowing the airflow to more easily reach the center of the food carrier 1, thereby improving the product's temperature uniformity. Furthermore, increasing the airflow velocity also improves the hot air heating efficiency.

[0106] Optionally, such as Figure 15 and Figure 16 As shown, the side wall 14 and the first drainage rib 16 are an integral structure. This allows for a stronger connection between the two.

[0107] Optionally, the number of first drainage ribs 16 may be one or more, and the number may be set reasonably as needed.

[0108] Optionally, the length of the first drainage rib 16 is greater than or equal to half the height of the sidewall 14. The length of the first drainage rib 16 can be set to be relatively long to ensure drainage effect.

[0109] Optionally, the first drainage rib 16 includes straight ribs and / or curved ribs. Its specific shape can be set as needed.

[0110] Optionally, the food carrier 1 includes a frying basket and / or a baking tray.

[0111] In any of the above embodiments, optionally, as Figure 12 , Figure 13 and Figure 14 As shown, the food carrier 1 includes a side wall 14, which surrounds the edge of the bottom wall 12. A second guide rib 22 is provided on the inner side of the frying bucket 2. One end of the second guide rib 22 is located close to the bottom of the frying bucket 2, and the other end of the second guide rib 22 is located away from the bottom of the frying bucket 2.

[0112] In this embodiment, by providing a second airflow guide 22 on the inner side of the frying drum 2 and on the side wall 14, during product operation, the hot airflow spirals downwards around the channel between the frying drum 2 and the food carrier 1 to the second airflow guide 22. Most of the hot air, guided by the second airflow guide 22, quickly reaches the bottom of the food carrier 1 and accumulates there. It then rapidly heats the food through the through-holes 122 on the food carrier 1. This increases the airflow velocity, allowing the airflow to more easily reach the center of the food carrier 1, thereby improving the product's temperature uniformity. Furthermore, increasing the airflow velocity also improves the hot air heating efficiency.

[0113] Optionally, air cooking appliances include air fryers.

[0114] Optionally, the air cooking appliance includes: a housing having a receiving cavity formed therein; a frying drum assembly detachably installed in the receiving cavity, with a food inlet / outlet on one side of the frying drum assembly; a hot air fan 4 rotatably installed in the receiving cavity and located on the side of the frying drum assembly with the food inlet / outlet, the hot air fan 4 being used to circulate the airflow within the frying drum assembly; a reflector installed in the receiving cavity and located on the side of the hot air fan 4 away from the frying drum assembly; and a heating device installed in the receiving cavity and located on the side of the reflector near the frying drum assembly, for heating the airflow.

[0115] In this embodiment, the air fryer includes a housing with a receiving cavity formed inside. The housing is the outer shell 3 of the entire air fryer. A removable frying drum assembly and a hot air assembly for heating and generating a hot air flow are disposed within the housing. The hot air assembly specifically includes a hot air fan 4 and a heating device. The hot air assembly is installed on the side of the frying drum assembly with a food inlet / outlet. The hot air generated by the hot air assembly can enter the frying drum assembly to heat the food inside. Simultaneously, a reflector is provided on the side of the hot air fan 4 away from the frying drum assembly. The reflector is used to reflect and guide the airflow discharged by the hot air fan 4, allowing the airflow to enter the frying drum assembly.

[0116] The following section uses an air fryer as an example to further introduce the air-cooking appliances described in this application.

[0117] Air fryers use high-speed circulating hot air to heat food, and their temperature uniformity is one of the most important performance characteristics. If the air fryer does not reach the food at an even temperature, some parts of the food will be overcooked while others are undercooked, which will affect the taste and quality of the food.

[0118] In most related solutions, the operating mode of an air fryer involves a heating element that heats the air, a fan drawing in the hot air and dispersing it outwards. The hot air then spirals downwards through a channel between the food carrier and the frying drum, reaching the bottom of the food carrier. Because there are holes at the bottom of the food carrier, the hot air comes into contact with the food through these openings, thus heating it. However, most of these openings are of the same size. The hot air still spirals at the bottom of the food carrier, with the outer ring rotating at a higher speed and reaching a higher temperature, while the inner ring rotates at a lower speed and reaches a lower temperature. This can result in the food being hotter near the outer ring and colder near the center, leading to poor temperature uniformity. This application proposes a new opening method that can improve the temperature uniformity of the air fryer. It has advantages such as simple structure, easy design, and convenient operation.

[0119] The design involved in this embodiment can be used in air fryers and other cooking containers, food processors, heating processors, etc.

[0120] like Figure 1 As shown, the air fryer consists of a main body, a hot air fan 4, a heating element 5, a frying drum 2, and a food carrier 1. The food carrier 1 has openings at its bottom; the outer openings are smaller, while the inner openings are larger. When the heating element 5 heats the air, the fan draws in the hot air and throws it outwards. The hot air then spirals downwards through the channel between the food carrier 1 and the frying drum 2, reaching the bottom of the food carrier 1. Because of the openings at the bottom of the food carrier 1, the hot air comes into contact with the food through these openings, thus heating it. However, since the outer openings are smaller than the central openings, a non-uniform negative pressure is created according to the principle of gas balance. This causes the gas, which would normally escape more easily from the outer ring, to flow to the inner ring and escape. This means that the gas, which would normally easily come into contact with the food through the outer openings, now also easily comes into contact with the food through the central openings, thereby improving temperature uniformity.

[0121] Furthermore, for a single hole, the outer part is narrower, and the inner part is larger.

[0122] Furthermore, the bottom of the food carrier 1 arches downwards, and the flow channel space below the food carrier 1 gradually narrows from the periphery to the center, enhancing the negative pressure in the central flow field and strengthening the upward flow of gas velocity in the central region of the bottom of the food carrier 1. Compared to the bottom of most flat food carriers 1 (where the outer ring rotates at a high speed and has a high temperature, while the inner ring rotates at a low speed and has a low temperature, or where the food is hotter near the outer ring and colder near the center, resulting in poor temperature uniformity), the solution in this application strengthens the negative pressure towards the center, improving the temperature uniformity of air-fried food.

[0123] Furthermore, the bottom of the food carrier 1 is provided with downward-protruding baffles. When the heating element 5 of the air fryer heats the air, the fan draws in the hot air and throws it out in all directions. Then, the hot air spirals downwards through the channel between the food carrier 1 and the frying drum 2, reaching the bottom of the food carrier 1. Part of the airflow changes direction upon encountering the sidewall of the baffle, weakening its spiral component; another part redirects towards the center, increasing the centripetal velocity. A portion of the airflow flows along the baffle towards its bottom, reaching the food after encountering the opening. This balances the velocity and flow rate of the hot air near the outer periphery and near the center of the bottom of the food carrier 1, improving temperature uniformity.

[0124] The food carrier 1 has openings at the bottom and many upward-protruding hemispherical shapes on the bottom to elevate the food. For example, when placing a whole chicken, the entire chicken is elevated, allowing the entire surface to directly contact the hot air. However, if placed in a food carrier 1 with only openings on the surface, only the openings would be in contact with the hot air. The same applies to pizzas and large flatbreads. Having more of the food heated quickly accelerates the heating process and improves the evenness of the temperature distribution.

[0125] In another embodiment, the bottom of the food carrier 1 has two arc-shaped protrusions to support the food.

[0126] Furthermore, each side wall of the food carrier 1 has a baffle rib. When the heating element 5 heats the air, the fan draws in the hot air and throws it out in all directions. The hot air spirals downwards around the channel between the frying drum 2 and the food carrier 1 to the baffle rib. Most of the hot air is guided by the baffle rib to quickly reach the bottom of the food carrier 1, where it gathers and rapidly heats the food through the openings.

[0127] The baffle ribs can be installed on the food carrier 1, or integrated with it. Alternatively, they can be installed on the frying drum 2, or installed as a separate component. The number and shape of the baffle ribs are unlimited. The specific number of baffle ribs can be [number missing]. The baffle ribs can be straight, oblique, at a certain angle to the vertical direction, or curved.

[0128] In the description of this specification, the terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0129] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0130] 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. An air-cooking appliance, characterized in that, include: A food carrier, the food carrier including a bottom wall, the bottom wall having a plurality of through holes penetrating the bottom wall, the plurality of through holes including a first through hole and a second through hole, the first through hole being located inside the second through hole along the radial direction of the food carrier, and the area of ​​the first through hole being larger than the area of ​​the second through hole; A frying drum, wherein the food carrier is installed inside the frying drum, and an air passage gap is formed between the food carrier and the inner side wall of the frying drum, and / or, an air passage hole is provided on the side of the food carrier near the frying drum in the radial direction.

2. The air cooking appliance according to claim 1, characterized in that, The plurality of through holes include central holes and non-central holes, wherein the central holes are located at the center of the bottom wall, and there is at least one central hole, wherein the area of ​​each central hole is larger than the area of ​​the non-central holes.

3. The air cooking appliance according to claim 1, characterized in that, Along the height direction of the frying drum, the outer wall surface of the bottom wall of the food carrier gradually extends from the edge to the center towards the bottom of the frying drum.

4. The air cooking appliance according to claim 3, characterized in that, Along the height direction of the frying drum, the bottom wall of the food carrier protrudes towards the bottom of the frying drum.

5. The air-cooking appliance according to any one of claims 1 to 4, characterized in that, At least two baffle ribs are provided on the outer wall surface of the bottom wall. Along the height direction of the frying barrel, the baffle ribs protrude from the outer wall surface of the bottom wall towards the bottom of the frying barrel. The first end of the baffle rib is located near the center of the bottom wall, and the second end of the baffle rib extends towards the edge of the bottom wall. The second ends of at least two baffles are spaced apart circumferentially along the food carrier.

6. The air cooking appliance according to claim 5, characterized in that, The first ends of the plurality of the turbulence ribs are connected to each other at the center of the bottom wall.

7. The air-cooking appliance according to any one of claims 1 to 4, characterized in that, The inner wall surface of the bottom wall is provided with a support protrusion, and the support protrusion is provided with the through hole.

8. The air cooking appliance according to claim 7, characterized in that, The support protrusion is a bend formed by bending the bottom wall away from the bottom of the frying barrel.

9. The air cooking appliance according to claim 7, characterized in that, The supporting protrusion includes multiple supporting ribs arranged in a ring along the circumference of the food carrier, and the multiple supporting ribs are arranged at intervals along the radial direction of the food carrier. Each supporting rib is provided with a through hole; or, the supporting protrusion includes multiple convex bumps arranged at intervals, and each convex bump is provided with a through hole.

10. The air-cooking appliance according to any one of claims 1 to 4, characterized in that, The food carrier includes a side wall, which surrounds the edge of the bottom wall of the food carrier. A first drainage rib is provided on the outer wall surface of the side wall of the food carrier. One end of the first drainage rib is located close to the bottom wall of the food carrier, and the other end of the first drainage rib is located away from the bottom wall of the food carrier.

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