Hot air cooking equipment

Abstract

The utility model discloses hot air cooking equipment which comprises a shell, a heating device and a heating device. The heating piece is arranged in the cooking space; the first fan blades are rotatably arranged on the upper side of the interior of the cooking space so as to disturb air in the cooking space; the food material bearing part is arranged in the cooking space, and the food material bearing part is provided with a food material space; wherein the shell is enclosed to form a circulation space communicated with the external space, the circulation space is communicated with the food material space, and air flow in the circulation space can enter the food material space. The circulation space is arranged to be communicated with the external space and the food material space, the local or overall temperature of the food material space is lowered in a targeted mode through air, the temperature consistency of all parts in the food material space is higher, cooking uniformity is improved, it is guaranteed that cooking is conducted in the same pot at the same time, oxygen is added into the food material space, the fragrance of food is improved, and the cooking effect is improved. The generation of harmful substances in the cooking process of the food materials is inhibited.

Description

Technical Field

[0001] This utility model relates to the field of cooking appliances, and in particular to a hot air cooking device. Background Technology

[0002] In related technologies, air fryers have centrifugal fan blades and heating elements. The centrifugal fan blades circulate hot air heated by the heating elements into the cooking space, where the hot air heats the food. However, due to the arrangement of the centrifugal fan, heating elements, and cooking space, air fryers often cook unevenly. Food farther from the heating elements and centrifugal fan is harder to cook, requiring users to shake the food during use to ensure it cooks evenly. Utility Model Content

[0003] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a hot air cooking device to improve cooking uniformity.

[0004] A hot air cooking device according to an embodiment of the present invention includes: a housing having a cooking space; a heating element disposed in the cooking space; a first fan blade rotatably disposed on the upper side inside the cooking space to agitate the air within the cooking space; and a food carrier disposed within the cooking space, the food carrier having a food space; wherein the housing encloses a circulation space communicating with an external space, the circulation space communicating with the food space, and airflow within the circulation space flowing into the food space.

[0005] According to the embodiments of the present invention, the hot air cooking device connects the external space and the food space by setting up a circulation space. It uses air to specifically reduce the temperature of the local area or the whole of the food space, so that the temperature of each part of the food space is more consistent, thereby improving the cooking uniformity, ensuring that the food cooks in the same pot at the same time. At the same time, it adds oxygen to the food space, enhances the aroma of the food, and inhibits the generation of harmful substances in the food during the cooking process.

[0006] In some embodiments, the housing includes: an outer shell, the outer shell having a first through hole communicating with the external space, and one end of the circulation space communicating with the first through hole; and an inner shell, the inner shell being disposed inside the outer shell, the inner shell defining the cooking space, the inner shell having a second through hole communicating with the food space and communicating with the other end of the circulation space.

[0007] In some embodiments, the circulation space is disposed between the outer shell and the inner shell, and the hot air cooking device further includes: a second fan blade disposed within the circulation space to guide at least a portion of the air from the outside space into the circulation space.

[0008] In some embodiments, the hot air cooking device further includes: a drive motor, the output end of which is connected to the first fan blade and the second fan blade respectively, the second fan blade having an upstream side and a downstream side, the second fan blade guiding air from the upstream side to the downstream side, the main body of the drive motor being disposed on the upstream side, and the second through hole being disposed on the downstream side.

[0009] In some embodiments, the food carrier is a frying drum, the side wall of the frying drum is provided with a third through hole, and a guide pipe is provided between the frying drum and the inner shell, one end of the guide pipe is connected to the second through hole, and the other end is connected to the third through hole.

[0010] In some embodiments, the food space includes at least a first food space and a second food space, wherein the first food space is closer to the heating element than the second food space.

[0011] In some embodiments, the first food space is connected to the circulation space via a first air duct, the first air duct being selectively open; and / or, the second food space is connected to the circulation space via a second air duct, the second air duct being selectively open.

[0012] In some embodiments, the second food space is located on the side of the first food space away from the heating element, the heating element is located above the first food space, and the second food space is located below the first food space.

[0013] In some embodiments, the first food space is connected to the circulation space through a first vent, and the second food space is connected to the circulation space through a second vent, wherein the area of ​​the second vent is larger than the area of ​​the first vent.

[0014] In some embodiments, the first food space is connected to the connected space via a first air duct, the first air duct being selectively open; and / or, the second food space is connected to the connected space via a second air duct, the second air duct being selectively open.

[0015] In some embodiments, the cooking space is provided with an exhaust channel, which intersects with the circulation space at an intersection space. At least one movable first member is provided in the intersection space, which is adapted to adjust the gas flow rate in the exhaust channel and / or the circulation space.

[0016] In some embodiments, the second through-hole is provided with a second movable member, which is configured to be movable to adjust the gas flow rate into the cooking space.

[0017] Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0018] 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:

[0019] Figure 1 A cross-sectional view of the hot air cooking device in the first embodiment of this utility model. Figure 1 The arrow indicates the direction of airflow.

[0020] Figure 2 This is a cross-sectional view of the hot air cooking device in the second embodiment of the present invention, wherein the arrow indicates the direction of airflow;

[0021] Figure 3 A cross-sectional view of the hot air cooking device in the first embodiment of this utility model. Figure 2 The arrow indicates the direction of airflow.

[0022] Figure 4 This is a schematic diagram showing the distribution of the guide pipes in the first embodiment of this utility model;

[0023] Figure 5 This is a schematic diagram of the distribution of the exhaust channels in an embodiment of the present invention, wherein the arrows indicate the direction of airflow;

[0024] Figure 6 This is a schematic diagram of the intersection space and the first movable member in an embodiment of this utility model.

[0025] Figure label:

[0026] 100. Hot air cooking equipment;

[0027] 10. Shell; 11. Cooking space; 111. Exhaust channel; 12. Circulation space; 13. Outer shell; 14. First through hole; 15. Inner shell; 151. Second through hole; 16. Divider; 161. Mounting part; 162. Extension part;

[0028] 20. Heating element; 30. First fan blade; 40. Food carrier; 41. First food space; 42. Second food space; 43. Tray; 44. Third through hole; 441. Guide pipe;

[0029] 50. Second fan blade; 60. Drive motor; 70. Intersection space; 71. First moving part. Detailed Implementation

[0030] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this utility model, and should not be construed as limiting this utility model.

[0031] In the description of this utility model, it should be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc., indicating the orientation or positional relationship are based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this utility model and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0032] Furthermore, features specified as "first" or "second" may explicitly or implicitly include one or more of the same feature, used to distinguish and describe features, without any order or distinction of importance.

[0033] In the description of this utility model, unless otherwise stated, "a plurality of" means two or more.

[0034] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0035] The hot air cooking device 100 of this utility model is described below with reference to the accompanying drawings.

[0036] Reference Figures 1 to 3 According to an embodiment of the present invention, the hot air cooking device 100 includes: a housing 10, a heating element 20, a first fan blade 30, and a food carrier 40.

[0037] The housing 10 has a cooking space 11. A heating element 20 is disposed in the cooking space 11. A first fan blade 30 is rotatably disposed on the upper side inside the cooking space 11 to agitate the air inside the cooking space 11. A food carrier 40 is disposed inside the cooking space 11 and has a food space. The housing 10 encloses a circulation space 12 that connects to the external space and the food space, allowing airflow within the circulation space 12 to flow into the food space.

[0038] The hot air cooking device 100 can be an air fryer. The first fan blade 30 inside the air fryer agitates the hot air within the cooking space 11, causing the airflow to move from top to bottom. The hot air cooking device 100 can also be an oven. The heating element 20 heats the surrounding air; for example, the heating element 20 is a heating tube. The first fan blade 30 is located within the cooking space 11, agitating the air to create an airflow, causing the air around the heating element 20 to move, thereby heating the food. The food carrier 40 is used to hold the food.

[0039] In related technologies, air fryers have centrifugal fan blades and heating elements. The centrifugal fan blades circulate hot air heated by the heating element into the cooking space, where the hot air heats the food. However, air fryers often cook unevenly, requiring users to shake the food during use to ensure it cooks evenly.

[0040] Specifically, the uniformity of cooking in an air fryer can be further broken down into uneven temperature and uneven airflow. In areas with high airflow, food dehydrates faster, and this difference in airflow speed leads to variations in texture. Conversely, in areas with high temperature, food cooks faster, and this temperature difference results in varying degrees of doneness. While some air fryer designs on the market have structurally optimized for airflow differences, temperature variations are difficult to avoid. Because the heating element is located at the top of the air fryer, the heat gradually decreases from top to bottom, leading to significant temperature differences between the upper and lower layers.

[0041] In this embodiment of the utility model, a circulation space 12 is provided on the shell 10. The circulation space 12 connects the external space and the food space. By providing the circulation space 12, external air is introduced into the food space, and the air is used to cool the food space in a targeted manner. For example, the high temperature area in the food space is cooled down, so that the temperature of each part of the food space is more uniform, thereby improving the cooking uniformity and ensuring that the food is cooked in the same pot at the same time.

[0042] Meanwhile, oxygen is present in the air. The inventor's experiments have verified that introducing external air increases the amount of aldehydes in the food space by 20%, making the cooked food more fragrant, while reducing the amount of harmful substances generated, such as acrylamide and heterocyclic amines by 30%.

[0043] Specifically, among the multiple food storage spaces, the food storage spaces closest to the heating element 20 are connected to the circulation space 12 to utilize air cooling, while the food storage spaces farther away from the heating element 20 may or may not be connected to the circulation space 12; no restrictions are imposed here.

[0044] According to the embodiment of the present utility model, the hot air cooking device 100 connects the external space and the food space by setting up a circulation space 12. It uses air to specifically reduce the temperature of the local or overall food space, so that the temperature of each part in the food space is more consistent, thereby improving the cooking uniformity, ensuring that the food is cooked in the same pot at the same time. At the same time, it adds oxygen to the food space, enhances the aroma of the food, and inhibits the generation of harmful substances in the food during the cooking process.

[0045] When an air fryer cooks multiple layers of food, the upper layer is closer to the heating element 20, so it tends to be hotter, while the lower layer is farther away from the heating element 20 and is colder. This results in multiple layers not achieving the same cooking effect or being cooked at the same temperature. By introducing a colder airflow to the upper layer, the temperature of the upper layer can be reduced, making the temperature of multiple layers more consistent and further improving the uniformity of the multiple layers.

[0046] Reference Figures 1 to 3 In some embodiments, the housing 10 includes an outer shell 13 and an inner shell 15.

[0047] The outer shell 13 is provided with a first through hole 14 that connects to the external space, and one end of the circulation space 12 is connected to the first through hole 14. The inner shell 15 is disposed inside the outer shell 13, and the inner shell 15 defines the cooking space 11. The inner shell 15 is provided with a second through hole 151 that connects to the food space and to the other end of the circulation space 12.

[0048] The circulation space 12 is located between the outer shell 13 and the inner shell 15. The outer shell 13 has a first through hole 14 and the inner shell 15 has a second through hole 151. The circulation space 12 is connected to the first through hole 14 and the second through hole 151 respectively, so as to guide the outside air into the food space and reduce the temperature of the food space.

[0049] In the above scheme, by providing a first through hole 14 on the outer shell 13 and a second through hole 151 on the inner shell 15, and using the flow space 12 to connect the first through hole 14 and the second through hole 151, the overall structure is simple and easy to form.

[0050] Specifically, a second fan blade 50 can be installed in the circulation space 12 to accelerate airflow.

[0051] Reference Figures 1 to 3In some embodiments, the circulation space 12 is located between the outer shell 13 and the inner shell 15. The hot air cooking device 100 also includes a second fan blade 50, which is located in the circulation space 12 to guide at least a portion of the air from the outside space into the circulation space 12.

[0052] The second fan blade 50 is located in the circulation space 12. The second fan blade 50 disturbs the air, accelerates the entry of external air into the circulation space 12, dissipates heat for the components inside, and drives the dissipated airflow to the food space.

[0053] In the above scheme, by setting a second fan blade 50 in the circulation space 12, the second fan blade 50 is used to accelerate the air flow, thereby quickly guiding the air to the circulation space 12, accelerating the flow, and improving the cooling efficiency.

[0054] Specifically, the drive motor 60 can be placed in the flow space 12, and the drive motor 60 is connected to the first fan blade 30 and the second fan blade 50 to drive the first fan blade 30 and the second fan blade 50 to rotate. The air disturbed by the second fan blade 50 is used to cool the drive motor 60. Alternatively, the space where the drive motor 60 is located can be separated from the flow space 12 to make the flow path clear.

[0055] Reference Figures 1 to 3 In some embodiments, the hot air cooking device 100 further includes a drive motor 60, the output end of which is connected to a first fan blade 30 and a second fan blade 50 respectively. The second fan blade 50 has an upstream side and a downstream side. The second fan blade 50 guides air from the upstream side to the downstream side. The main body of the drive motor 60 is located on the upstream side, and the second through hole 151 is located on the downstream side.

[0056] The drive motor 60 is connected to the first fan blade 30 and the second fan blade 50. The drive motor 60 drives the first fan blade 30 and the second fan blade 50 to rotate. The second fan blade 50 disturbs the air, and the airflow flows from the upstream side to the downstream side. The main body of the drive motor 60 is located on the upstream side, and the flowing airflow reduces the temperature of the main body.

[0057] In the above scheme, the drive motor 60 is connected to the first fan blade 30 and the second fan blade 50 respectively, and the two fan blades are driven by the same drive device, which reduces the number of parts. At the same time, the main body of the drive motor 60 is arranged on the upstream side and the second through hole 151 is arranged on the downstream side to cool the main body first, thereby avoiding the high-temperature airflow from contacting the drive motor 60.

[0058] Specifically, the second fan blade 50 is a centrifugal fan blade that draws in airflow from the shaft center and discharges airflow from both sides, with the drive motor 60 located at the shaft center for easy distribution; or, the second fan blade 50 is an axial fan blade.

[0059] Reference Figures 1 to 4 In some embodiments, a separator 16 is provided between the outer shell 13 and the inner shell 15, the main body is provided on the separator 16 and between the outer shell 13 and the separator 16, and the second fan blade 50 is provided between the separator 16 and the inner shell 15.

[0060] The separator 16 is disposed between the outer shell 13 and the inner shell 15. The separator 16 divides the flow space 12 into two parts. The main body of the drive motor 60 is located in one of the spaces, and the second fan blade 50 is located in the other fan blade, thereby separating the main body and the second fan blade 50.

[0061] In the above scheme, by setting a separator 16 in the flow space 12, the second fan blade 50 and the main body are separated by the separator 16, so as to avoid mutual interference between the two, and at the same time make the airflow path clearer and improve the smoothness of airflow.

[0062] Specifically, the partition 16 is provided with a flow hole, which connects the spaces on both sides of the partition 16.

[0063] Reference Figures 1 to 4 In some embodiments, the separator 16 includes a mounting portion 161 and an extension portion 162.

[0064] Mounting part 161 is located above inner shell 15, and main body is mounted on mounting part 161. Extension part 162 is located at the edge of mounting part 161 and extends downward to cover the second through hole 151.

[0065] The mounting part 161 is located above the inner shell 15, the main body is fixed on the mounting part 161, the extension part 162 is connected to the edge of the mounting part 161, the extension part 162 extends downward, and the extension part 162 covers the second through hole 151, guiding the airflow to the second through hole 151.

[0066] In the above solution, by setting the mounting part 161 and the extension part 162, the downwardly extending extension part 162 covers the second through hole 151, guiding the airflow to the second through hole 151. The airflow flows in one direction, making the airflow path clearer and improving the overall efficiency.

[0067] Specifically, there are two extensions 162, which are respectively located on opposite sides of the mounting portion 161 to guide the airflow to flow to both sides; or, the extension 162 is generally barrel-shaped, the mounting portion 161 is generally circular, and the barrel-shaped extension 162 is connected to the edge of the mounting portion 161.

[0068] In some embodiments, the food carrier 40 is a baking tray, a baking rack, a steamer, a steaming basket, etc.

[0069] Reference Figures 1 to 3In some embodiments, the food carrier 40 is a frying basket, and the frying basket is provided with multiple trays 43. The multiple trays 43 are arranged in sequence at intervals to separate the first food space 41 and the second food space 42.

[0070] The frying basket is used to place food. Multiple trays 43 are placed inside the frying basket. By using the trays 43 to place food, the large space inside the frying basket is divided into multiple small spaces, allowing for the placement of multiple layers of food.

[0071] In the above solution, by setting multiple trays 43, the larger space inside the frying basket is divided into multiple smaller spaces, thereby placing multiple layers of food, increasing the amount of food cooked at one time, and allowing the airflow heated by the heating element 20 to better contact more food, thereby improving the cooking effect.

[0072] For example, there are two trays 43 arranged vertically, with the heating element 20 located above them. The upper tray 43 has a first food space 41, and the lower tray 43 has a second food space 42. Of course, there can be more trays 43, such as three, four, or more, which will not be elaborated here.

[0073] Reference Figures 1 to 4 In some embodiments, the food carrier 40 is a frying bucket, the side wall of which is provided with a third through hole 44, and a guide pipe 441 is provided between the frying bucket and the inner shell 15. One end of the guide pipe 441 is connected to the second through hole 151, and the other end is connected to the third through hole 44.

[0074] The guide pipe 441 is connected to the second through hole 151 at one end and to the third through hole 44 at the other end, guiding the airflow in the flow space 12 into the frying barrel.

[0075] In the above scheme, by setting a guide pipe 441 between the frying barrel and the inner shell 15, the guide pipe 441 connects the flow space 12 and the inside of the frying barrel, thereby directionally guiding the airflow to the inside of the frying barrel and preventing the airflow from flowing around, thus improving the cooling speed.

[0076] In some other embodiments, the hot air cooking device 100 is an air fryer, the food carrier 40 is an inner pot or frying drum, the inner pot or frying drum is provided with a vent, the frying drum or baking tray is placed inside the inner pot or frying drum, the frying drum is provided with a hole, and the food is cooked.

[0077] It should be noted that there is a gap between the inner pot or frying bucket and the inner shell 15 or the lid of the air fryer, allowing hot air to enter the food space through the gap.

[0078] In other embodiments, the hot air cooking device 100 is an air oven, with vents directly located on the inner wall of the air oven, allowing hot air to directly cook the food.

[0079] Reference Figures 1 to 3 In some embodiments, the food space includes at least a first food space 41 and a second food space 42, with the first food space 41 being closer to the heating element 20 than the second food space 42.

[0080] The food carrier 40 is used to carry food. The food carrier 40 has multiple food spaces. Compared with the second food space 42, the distance between the first food space 41 and the heating element 20 is smaller.

[0081] In this embodiment of the present invention, a circulation space 12 is provided on the shell 10. The circulation space 12 connects the external space and the first food space 41. The first food space 41 is closer to the heating element 20 and has a higher heat. By providing the circulation space 12, external air is introduced into the first food space 41, and the air is used to cool the first food space 41, so that the temperature of each part of the cooking space 11 is more uniform, and the temperature of the first food space 41 and the second food space 42 is the same or approximately the same, thereby improving the cooking uniformity and ensuring that the food is cooked in the same pot at the same time.

[0082] As can be understood, the first ingredient space 41 and the second ingredient space 42 are examples. A third ingredient space, a fourth ingredient space, or more can also be set, which will not be elaborated here.

[0083] Specifically, among the multiple food storage spaces, the food storage spaces closest to the heating element 20 are connected to the circulation space 12 to utilize air cooling, while the food storage spaces farther away from the heating element 20 may or may not be connected to the circulation space 12; no restrictions are imposed here.

[0084] According to the embodiment of the present utility model, the hot air cooking device 100 connects the external space and the first food space 41 by setting a circulation space 12, and uses air to reduce the temperature of the first food space 41, so that the temperature of the first food space 41 is close to or equal to the temperature of the second food space 42, thereby improving the cooking uniformity and ensuring that the food is cooked in the same pot at the same time.

[0085] In some embodiments, the first food space 41 is connected to the connecting space through a first air duct, which can be selectively opened.

[0086] In other embodiments, the second food space 42 is connected to the connecting space via a second air duct, which can be selectively opened.

[0087] In some other embodiments, the first food space 41 is connected to the connecting space through a first air duct, which can be selectively opened; the second food space 42 is connected to the connecting space through a second air duct, which can be selectively opened.

[0088] In other words, when there are multiple food storage spaces, the air ducts between the food storage spaces and the cooking space 11 can be selectively connected to achieve targeted cooling and oxygen supply, which improves the targeting and further enhances the cooking effect.

[0089] For example, only the first food space 41 is connected to the cooking space 11 through the first air duct, or only the second food space 42 is connected to the cooking space 11 through the second air duct, or the first food space 41 is connected to the cooking space 11 through the first air duct and the second food space 42 is connected to the cooking space 11 through the second air duct.

[0090] In some specific embodiments, the exhaust duct is provided with a movable sealing element, which can be moved to selectively open the exhaust duct.

[0091] Reference Figures 1 to 3 In some embodiments, the second food space 42 is located on the side of the first food space 41 away from the heating element 20.

[0092] The second food space 42 is located on the side of the first food space 41 away from the heating element 20. The heat from the heating element 20 first diffuses to the first food space 41, and the first food space 41 uses air to cool down.

[0093] In the above scheme, by setting the second food space 42 on the side of the first food space 41 away from the heating element 20, the multiple food spaces are arranged neatly, making it easier to control the diffusion of heat and plan the cooking process.

[0094] Specifically, the heating element 20 is positioned above the multiple food storage spaces, with the first food storage space 41 positioned above the second food storage space 42; or, the heating element 20 is positioned below the multiple food storage spaces, with the first food storage space 41 positioned below the second food storage space 42; or, the heating element 20 is positioned to the left of the multiple food storage spaces, with the first food storage space 41 positioned to the left of the second food storage space 42; or, the heating element 20 is positioned to the right of the multiple food storage spaces, with the first food storage space 41 positioned to the right of the second food storage space 42.

[0095] Reference Figures 1 to 3 In some embodiments, the heating element 20 is located above the first food space 41, and the second food space 42 is located below the first food space 41.

[0096] The first food space 41 is located between the heating element 20 and the second food space 42. Compared with the second food space 42, the first food space 41 is closer to the heating element 20. The heating element 20, the first food space 41, and the second food space 42 are arranged from top to bottom.

[0097] In the above scheme, by arranging the heating element 20, the first food space 41, and the second food space 42 from top to bottom, the overall structure is more reasonable and the center of gravity of the food is lower, thereby making the hot air cooking device 100 more stable.

[0098] For example, the heating element 20 heats the food to 400 to 600 degrees Celsius, while the air in the circulation space 12 is around 70 degrees Celsius. The air then enters the first food space 41 for targeted cooling.

[0099] In some embodiments, the first food storage space 41 is connected to the circulation space 12 through a first vent, and the second food storage space 42 is connected to the circulation space 12 through a second vent, the area of ​​which is larger than that of the first vent. By setting the area of ​​the second vent to be larger than that of the first vent, more heat can enter the second food storage space, improving the uniformity of cooking.

[0100] Reference Figure 1 , Figure 4 and Figure 5 In some specific embodiments, the cooking space 11 is provided with an exhaust duct 111, which connects to the external space to discharge steam.

[0101] Reference Figure 1 In some embodiments, the exhaust channel 111 connects to the flow space 12, and the exhaust channel 111 is used to discharge the airflow flowing through the drive motor 60 out of the hot air cooking device 100.

[0102] Reference Figure 6 In some embodiments, the cooking space 11 is provided with an exhaust channel 111, which intersects with the circulation space 12 at an intersection space 70. At least one movable first movable member 71 is provided in the intersection space 70, which is adapted to adjust the gas flow rate in the exhaust channel 111 and / or the circulation space 12.

[0103] The first movable member 71 is movable within the confluence space 70. The first movable member 71 and the inner wall of the confluence space 70 together define the communication area. The movement of the first movable member 71 changes the communication area, thereby adjusting the gas flow rate in the exhaust channel 111 and / or the circulation space 12.

[0104] In the above scheme, by setting the first movable component 71 to change the gas flow rate, the heat in the food space is indirectly controlled, thereby further improving controllability and improving the cooking effect.

[0105] In some embodiments, the second through-hole 151 is provided with a second movable member, which is configured to be movable to adjust the gas flow rate entering the food space. In the above solution, by setting the second movable member to adjust the airflow rate, the controllability is further improved and the control is facilitated.

[0106] Other configurations and operations of the hot air cooking device 100 according to embodiments of the present invention are known to those skilled in the art and will not be described in detail here.

[0107] In this specification, the terms "embodiment," "example," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are 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.

[0108] Although embodiments of the present invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A hot air cooking device, characterized in that, include: A housing, wherein the housing is provided with a cooking space; A heating element, wherein the heating element is disposed in the cooking space; The first fan blade is rotatably disposed on the upper side of the interior of the cooking space to disturb the air inside the cooking space; A food ingredient carrier, disposed within the cooking space, includes a food ingredient space; wherein... The shell enclosure forms a circulation space that connects to the external space and the food space, allowing airflow within the circulation space to flow into the food space.

2. The hot air cooking device according to claim 1, characterized in that, The housing includes: The outer casing has a first through hole communicating with the external space, and one end of the flow space is connected to the first through hole; The inner shell is disposed inside the outer shell and defines the cooking space. The inner shell is provided with a second through hole, which connects to the food space and the other end of the circulation space.

3. The hot air cooking device according to claim 2, characterized in that, The circulation space is located between the outer shell and the inner shell. The hot air cooking device further includes a second fan blade, which is located within the circulation space to guide at least a portion of the air from the outside space into the circulation space.

4. The hot air cooking device according to claim 3, characterized in that, Also includes: A drive motor is provided, the output end of which is connected to the first fan blade and the second fan blade respectively. The second fan blade has an upstream side and a downstream side. The second fan blade guides air from the upstream side to the downstream side. The main body of the drive motor is located on the upstream side, and the second through hole is located on the downstream side.

5. The hot air cooking device according to claim 2, characterized in that, The food carrier is a frying bucket. The side wall of the frying bucket is provided with a third through hole. A guide pipe is provided between the frying bucket and the inner shell. One end of the guide pipe is connected to the second through hole, and the other end is connected to the third through hole.

6. The hot air cooking device according to claim 1, characterized in that, The food space includes at least a first food space and a second food space, wherein the first food space is closer to the heating element than the second food space.

7. The hot air cooking device according to claim 6, characterized in that, The first food space is connected to the circulation space through a first air duct, which can be selectively opened; and / or, the second food space is connected to the circulation space through a second air duct, which can be selectively opened.

8. The hot air cooking device according to claim 6, characterized in that, The second food space is located on the side of the first food space away from the heating element, the heating element is located above the first food space, and the second food space is located below the first food space.

9. The hot air cooking device according to claim 8, characterized in that, The first food space is connected to the circulation space through a first vent, and the second food space is connected to the circulation space through a second vent, the area of ​​which is larger than that of the first vent.

10. The hot air cooking device according to claim 2, characterized in that, The cooking space is provided with an exhaust channel, which intersects with the circulation space at an intersection space. At least one movable first component is provided in the intersection space, which is adapted to adjust the gas flow rate in the exhaust channel and / or the circulation space.

11. The hot air cooking device according to claim 10, characterized in that, The second through hole is provided with a second movable member, which is configured to be movable to adjust the gas flow rate entering the food space.

Images