Baking tray assembly, frying barrel assembly and air fryer

Abstract

The utility model provides a baking tray assembly, a frying barrel assembly and an air fryer, and relates to the technical field of air fryers, the baking tray assembly comprises a baking tray, the baking tray comprises a bottom wall and a side wall surrounding the edge of the bottom wall, the bottom wall of the baking tray is provided with vent holes, and the horizontal height of the middle position of the bottom wall is higher than that of the edge position. The bottom wall is provided with first protruding parts and second protruding parts, the first protruding parts and the second protruding parts are in a protruding shape relative to the wall face of the bottom wall, the first protruding parts are arranged around the center of the baking tray at equal angles, and one second protruding part is arranged between at least one set of two adjacent first protruding parts. According to the baking tray assembly provided by the embodiment of the invention, the contact area between the hot air flow and the food materials can be effectively increased, so that the heating speed of the food materials is effectively increased, the cooking speed of the food materials is increased, the heating uniformity and consistency of the food materials can be effectively improved, and the cooking efficiency of the air fryer is effectively improved.

Description

Technical Field

[0001] This application relates to the field of air fryer technology, and more particularly to a baking tray assembly, a frying bucket assembly, and an air fryer. Background Technology

[0002] With the development of technology and the improvement of people's living standards, all kinds of cooking utensils are increasingly used in people's lives. For example, the application of air fryers has brought people a richer cooking experience.

[0003] An air fryer includes a baking tray. During operation, food is placed on the tray, and the hot airflow from the air fryer passes through the tray and the food to heat it, thus cooking it. However, in current air fryers, the contact area between the food and the tray is relatively large, reducing the contact area between the hot airflow and the food, thereby affecting the cooking efficiency. Furthermore, the hot airflow mainly acts on the edges of the tray, resulting in less heat reaching the center of the food and reducing the evenness of heating. This can easily lead to the edges of the food burning while the center remains uncooked, reducing the synchronous and consistent cooking process. Utility Model Content

[0004] This application provides a baking tray assembly, a frying bucket assembly, and an air fryer, which can effectively increase the contact area between the hot airflow and the food, accelerate the cooking speed of the food, and effectively improve the uniformity of heating of the food, improve the synchronicity and consistency of the food cooking, thereby effectively improving the cooking efficiency of the air fryer.

[0005] The first aspect of this application provides a baking pan assembly, comprising:

[0006] A baking pan, the baking pan including a bottom wall and side walls surrounding the edge of the bottom wall, the bottom wall of the baking pan having ventilation holes, the horizontal height of the middle position of the bottom wall being higher than the edge position;

[0007] The bottom wall has a first protrusion and a second protrusion, both of which are raised relative to the wall surface of the bottom wall. The first protrusion is arranged at equal angles around the center of the baking pan, and at least one second protrusion is located between two adjacent pairs of the first protrusions.

[0008] This embodiment of the application provides a first protrusion and a second protrusion on the baking tray, both of which are raised relative to the bottom wall of the baking tray. This effectively increases the gap between the food and the baking tray, reducing the contact area between them. This allows hot air to flow through the gap and into the food, further increasing the contact area and thus accelerating the heating and cooking process. Furthermore, the hot air can flow to the center of the baking tray, concentrating heat on the food in that area and improving its heating speed. This also enhances the uniformity and consistency of heating, reducing or preventing the edges from burning while the center remains uncooked, thus improving the synchronization and consistency of cooking and increasing the efficiency of the air fryer.

[0009] In one possible implementation, the first protrusion and the second protrusion protrude in opposite directions. This further increases the gap between the food and the baking pan, effectively reducing the contact area between the food and the baking pan, thereby effectively increasing the heating area of ​​the food and improving cooking efficiency.

[0010] In one possible implementation, the first protrusion protrudes upwards towards the bottom wall, and the second protrusion protrudes downwards towards the bottom wall. By making the first protrusion protrude upwards, it can support the food and elevate it. This creates a gap between the food and the baking pan surface, effectively reducing the contact area between the food and the baking pan. The second protrusion protrudes downwards, moving away from the food, creating a larger gap between the food and the baking pan surface. This effectively increases the contact area between the food and the hot airflow, thereby significantly improving the cooking efficiency of the air fryer.

[0011] In one possible implementation, each of the first protrusions extends from the edge of the bottom wall toward the center of the bottom wall. This effectively improves the uniformity of the distribution of the first protrusions on the bottom wall of the baking pan, contributing to better overall heating uniformity of the food. Furthermore, it enhances the aesthetics of the baking pan.

[0012] In one possible implementation, each of the second protrusions extends from the edge of the bottom wall toward the center of the bottom wall. This effectively improves the uniformity of the distribution of the second protrusions on the bottom wall of the baking pan, thereby improving the overall uniformity of heating of the food. Furthermore, it also enhances the aesthetics of the baking pan.

[0013] One possible implementation also includes:

[0014] A support member is located on the outer periphery and bottom of the baking tray, and the edge of the baking tray is connected to the support member. The support member can support the baking tray, allowing it to be positioned at the bottom of the fryer.

[0015] In one possible implementation, the support has a notch on the side away from the center of the baking pan, the support being used to guide part of the airflow to the center of the baking pan and guide another part of the airflow through the notch and flow along the outer periphery of the baking pan.

[0016] By creating notches in the support components, the obstruction of airflow by the support components can be effectively reduced or avoided, thereby improving the smoothness of hot airflow and enhancing the heating efficiency of the air fryer for food.

[0017] In one possible implementation, an operating hole is provided in the center of the baking pan; this makes it easier for the user to take the baking pan away, effectively reducing or preventing situations such as the pan falling during the process of taking it away, which is beneficial to improving the user experience.

[0018] The height of the baking pan gradually increases from its edge to the operating hole. This effectively improves the uniformity and consistency of the baking pan structure, enhances its aesthetics, and improves the overall stability of the baking pan structure.

[0019] In one possible implementation, the vents are polygonal in shape, with multiple vents evenly distributed and supporting ribs between adjacent vents. This increases the number of vents on the baking tray, improving airflow and effectively increasing the heat received by the food, thus accelerating the air fryer's cooking speed. The supporting ribs also support the food, reducing or preventing it from falling off the baking tray.

[0020] In one possible implementation, the first protrusion has a reinforcing portion, which is a non-perforated structure. This increases the structural strength of the reinforcing portion, thus improving the overall structural strength of the baking pan. It effectively reduces or prevents deformation of the baking pan, thereby significantly enhancing its overall structural stability.

[0021] A second aspect of this application provides a frying bucket assembly, including any of the baking tray assemblies described above, the frying bucket assembly further comprising:

[0022] A frying bucket having a cooking cavity, wherein the baking tray assembly is located within the cooking cavity;

[0023] The baking tray is spaced apart from the bottom of the frying bucket by a support member.

[0024] In one possible implementation, an airflow channel is formed between the notch of the support and the side wall of the frying bucket, the support being used to guide part of the airflow to the center of the baking pan and guide another part of the airflow through the airflow channel and flow along the side wall of the frying bucket.

[0025] This effectively reduces or avoids obstruction of airflow by the support components, thereby improving the smoothness of hot airflow and enhancing the heating efficiency of the air fryer for food.

[0026] In one possible implementation, a groove is provided at the center of the bottom of the air fryer drum to hold humidifying liquid. This makes the food surface more moist, reducing or preventing it from becoming too dry and improving its texture. The bottom of the air fryer drum gradually rises from the edge to the groove. This allows airflow to flow along the raised direction as it moves along the bottom of the drum, reaching the center. This effectively increases the heat in the center of the drum, thereby increasing the heat received by the food there, improving cooking speed and efficiency, and enhancing the overall cooking efficiency of the air fryer.

[0027] In one possible implementation, there is a gap between the edge of the baking tray and the inner wall of the frying drum. This allows the hot airflow generated by the heating element at the top of the frying drum, as it spirals along the inner wall, to flow through the gap between the baking tray and the inner wall of the frying drum to the bottom wall of the baking tray. This allows the hot airflow to flow from the bottom of the baking tray towards the top of the baking tray.

[0028] A third aspect of this application provides an air fryer, including a pot body, a heating element, and any of the above-described frying bucket components.

[0029] A fourth aspect of this application provides a baking pan assembly, comprising:

[0030] A baking pan, the baking pan including a bottom wall and side walls surrounding the edge of the bottom wall, the bottom wall of the baking pan having ventilation holes, the horizontal height of the middle position of the bottom wall being higher than the edge position;

[0031] The bottom wall has a first protrusion, which extends from the center of the bottom wall toward the edge of the bottom wall;

[0032] A support member is located on the outer periphery and bottom of the baking pan, and the edge of the baking pan is connected to the support member;

[0033] The support member has a notch on the side away from the center of the baking pan. The support member is used to guide part of the airflow to the center of the baking pan and guide another part of the airflow through the notch and flow along the inner wall of the baking pan.

[0034] This application, by providing a first protrusion on the baking tray, effectively increases the gap between the food and the baking tray, reducing the contact area between them. This allows hot airflow to pass through the gap and enter the food, effectively increasing the contact area and thus accelerating the heating and cooking speed of the food, thereby improving the cooking efficiency of the air fryer. Furthermore, by creating notches in the support component, the obstruction of airflow by the support component is effectively reduced or avoided, improving the smoothness of hot airflow and enhancing the heating efficiency of the air fryer.

[0035] In one possible implementation, there are multiple first protrusions, which are distributed at equal angles around the center of the baking pan. This effectively improves the uniformity of the distribution of the first protrusions on the bottom wall of the baking pan, helping to improve the overall uniformity of heating of the food. Furthermore, it also enhances the aesthetics of the baking pan.

[0036] In one possible implementation, the baking pan further has a second protrusion located between at least one set of two adjacent first protrusions. The second protrusion can reduce the contact area between the food and the surface of the baking pan, helping to increase the contact effect between the food and the hot airflow, thereby improving the cooking efficiency of the air fryer.

[0037] In one possible implementation, the second protrusion faces the opposite direction to the first protrusion. This further increases the gap between the food and the baking pan, effectively reducing the contact area between the food and the baking pan, thereby increasing the heating area of ​​the food and improving cooking efficiency.

[0038] In one possible implementation, both the first protrusion and the second protrusion extend from the edge of the baking pan toward the center of the baking pan.

[0039] A fifth aspect of this application provides a frying bucket assembly, including any of the baking tray assemblies described above, the frying bucket assembly further comprising:

[0040] A frying bucket having a cooking cavity, a baking tray assembly located within the cooking cavity, and the baking tray being spaced apart from the bottom of the frying bucket;

[0041] The baking tray is spaced apart from the bottom of the frying bucket by a support member.

[0042] In one possible implementation, an airflow channel is formed between the notch of the support and the side wall of the frying bucket, the support being used to guide part of the airflow to the center of the baking pan and guide another part of the airflow through the airflow channel and flow along the side wall of the frying bucket.

[0043] By creating notches in the support components, an airflow channel can be formed between the support components and the inner wall of the frying drum. This effectively reduces or avoids obstruction of airflow by the support components, thereby improving the smoothness of hot airflow and enhancing the heating efficiency of the air fryer for food.

[0044] In one possible implementation, a groove is provided at the center of the bottom of the air fryer drum to hold humidifying liquid. This makes the surface of the food more moist, reducing or preventing it from becoming too dry and improving its texture. The bottom of the air fryer drum gradually rises from its edge to the groove; this allows airflow to follow the raised direction as it flows along the bottom, reaching the center of the drum. This effectively increases the heat in the center of the drum, thereby increasing the heat received by the food there, improving cooking speed and efficiency, and enhancing the overall cooking efficiency of the air fryer.

[0045] In one possible implementation, there is a gap between the edge of the baking tray and the inner wall of the frying drum. This allows the hot airflow generated by the heating element at the top of the frying drum, as it spirals along the inner wall, to flow through the gap between the baking tray and the inner wall of the frying drum to the bottom wall of the baking tray. This allows the hot airflow to flow from the bottom of the baking tray towards the top of the baking tray.

[0046] The sixth aspect of this application provides an air fryer, including a pot body, a heating element, and any of the above-described frying bucket components.

[0047] This application includes an air fryer comprising the aforementioned frying drum assembly and a baking tray assembly, the baking tray assembly comprising a baking tray and a support member. By providing a first protrusion and a second protrusion on the baking tray, both protruding relative to the bottom wall of the baking tray, this effectively increases the gap between the food and the baking tray, reducing the contact area. This allows hot air to flow through the gap and into the food, effectively increasing the contact area and thus accelerating the heating and cooking speed. Furthermore, the hot air can flow through the gap to the center of the baking tray, effectively increasing the heat in the center and concentrating the heat on the food there, thus improving the heating speed. This effectively improves the uniformity and consistency of heating, reducing or preventing the edges from burning while the center remains uncooked, thereby improving the synchronization and consistency of cooking and increasing the efficiency of the air fryer.

[0048] By creating notches in the support components, the obstruction of airflow by the support components can be effectively reduced or avoided, thereby improving the smoothness of hot airflow and enhancing the heating efficiency of the air fryer for food. Attached Figure Description

[0049] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0050] Figure 1 This is a schematic diagram of the structure of a frying barrel assembly provided in an embodiment of this application;

[0051] Figure 2 An exploded view of a frying barrel assembly provided in an embodiment of this application;

[0052] Figure 3 A front view of a frying barrel assembly provided in an embodiment of this application;

[0053] Figure 4 for Figure 3 Sectional view of AA;

[0054] Figure 5 A front view of a baking pan provided in an embodiment of this application;

[0055] Figure 6 for Figure 5 BB section view in the middle;

[0056] Figure 7 A schematic diagram of the structure of a baking pan provided in an embodiment of this application;

[0057] Figure 8 A front view of a frying barrel provided in an embodiment of this application;

[0058] Figure 9 for Figure 8 CC section view in the image.

[0059] Figure label:

[0060] 100-Baking Pan Assembly;

[0061] 110 - Baking tray; 111 - First protrusion; 1111 - Reinforcing part; 112 - Second protrusion; 113 - Operating hole; 114 - Third protrusion; 115 - Vent hole; 116 - Support rib;

[0062] 120 - Support component; 121 - Notch;

[0063] 130-gap;

[0064] 10-Detonating barrel assembly;

[0065] 200 - Frying bucket; 210 - Cooking cavity; 220 - Groove; 230 - Raised ridge. Detailed Implementation

[0066] As described in the background section, in existing air fryers, the contact area between the food and the baking tray is relatively large, which reduces the contact area between the food and the hot airflow, thereby reducing the cooking efficiency of the air fryer.

[0067] To address the aforementioned problems, this application provides a baking tray assembly, a frying drum assembly including the baking tray assembly, and an air fryer including the frying drum assembly. By providing a first protrusion and a second protrusion on the baking tray, the gap between the food and the baking tray can be effectively increased, reducing the contact area between the food and the baking tray. This allows hot airflow to flow through the gap between the food and the baking tray and enter the food, effectively increasing the contact area between the hot airflow and the food, thereby effectively increasing the heating speed of the food and accelerating its cooking speed. Moreover, the hot airflow can flow through the gap between the food and the baking tray to the center of the baking tray, effectively increasing the heat at the center of the baking tray, allowing the food located in the center of the baking tray to receive concentrated heat, effectively increasing the heating speed of the food in the center of the baking tray. This effectively improves the uniformity and consistency of heating of the food, effectively reducing or avoiding the situation where the edges of the food are burnt while the center is not cooked through, thereby effectively improving the synchronicity and consistency of the food's cooking, and thus effectively improving the cooking efficiency of the air fryer.

[0068] The baking tray assembly, frying bucket assembly, and air fryer provided in the embodiments of this application are described in detail below with reference to the accompanying drawings.

[0069] Figure 1 This is a schematic diagram of the structure of a frying barrel assembly provided in an embodiment of this application. Figure 2 This is an exploded view of a frying barrel assembly provided in an embodiment of this application. Figure 3 This is a front view of a frying barrel assembly provided in an embodiment of this application. Figure 4 for Figure 3 Sectional view of AA.

[0070] In this embodiment, the air fryer may include a pot body, a heating element, and a frying drum assembly. The frying drum assembly can be placed inside the pot body, and food can be placed inside the frying drum assembly. The heating element can also be located inside the pot body. During operation, the heating element generates hot airflow, which reaches the food inside the frying drum assembly to heat the food.

[0071] See Figure 1 and Figure 2 As shown, the fryer assembly 10 may include a fryer bucket 200 and a baking tray assembly 100. The fryer bucket 200 may have a cooking cavity 210, and the baking tray assembly 100 may be located within the cooking cavity 210 of the fryer bucket 200. For details, see [link to documentation]. Figure 2 As shown, the baking tray assembly 100 may include a baking tray 110 and a support member 120, wherein the support member 120 may be connected to the baking tray 110, and the baking tray 110 may be placed in the cooking cavity 210 of the fryer 200 through the support member 120.

[0072] The baking tray 110 may include a bottom wall 117 and side walls 118 surrounding the edge of the bottom wall 117. The bottom wall 117 of the baking tray 110 may have vent holes 115. The heating element may be located above the interior of the air fryer. During the operation of the air fryer, the hot airflow generated by the heating element can flow downward along the inner wall of the frying drum 200 and flow from the inner wall of the frying drum 200 to the bottom of the baking tray 110. The hot airflow at the bottom of the baking tray 110 can pass through the vent holes 115 on the bottom wall 117 of the baking tray 110 and reach the food to heat the food.

[0073] See Figure 3 and Figure 4 As shown, the horizontal height of the middle position of the bottom wall 117 of the baking tray 110 can be higher than the edge position, that is, the middle position of the bottom wall 117 of the baking tray 110 is convex relative to the edge. In this way, as the hot airflow flows from the inner wall of the frying drum 200 towards the baking tray 110, it can flow along the convex direction of the bottom wall 117 of the baking tray 110, so that the hot airflow can be concentrated at the center of the baking tray 110, which can effectively increase the heat at the center of the baking tray 110, so that the food located at the center of the baking tray 110 can receive more heat, thereby improving the cooking efficiency of the air fryer.

[0074] See Figure 3 and Figure 4 As shown, the bottom wall 117 of the baking pan 110 may have a first protrusion 111 and a second protrusion 112, both of which may be protruding relative to the bottom wall 117 of the baking pan 110. The first protrusion 111 may be arranged at equal angles around the center of the baking pan 110, that is, the first protrusion 111 may be evenly arranged around the center of the baking pan 110. At least one second protrusion 112 is provided between at least one pair of adjacent first protrusions 111. One pair of first protrusions 111 can be understood as including two first protrusions 111. For example, one second protrusion 112 may be provided between two adjacent first protrusions 111. Alternatively, multiple pairs of adjacent first protrusions 111 may each have a second protrusion 112. Alternatively, every pair of adjacent first protrusions 111 may have a second protrusion 112.

[0075] The first protrusion 111 and the second protrusion 112 can increase the gap between the food and the bottom wall 117 of the baking pan 110, effectively reducing the contact area between the food and the baking pan 110, allowing more heat to pass through the gap and enter the food, thereby accelerating the heating speed of the food and increasing the cooking speed of the air fryer.

[0076] This embodiment of the application, by providing a first protrusion 111 and a second protrusion 112 on the baking tray 110, effectively increases the gap between the food and the baking tray 110, reducing the contact area between them. This allows hot airflow to flow through the gap and enter the food, effectively increasing the contact area and thus accelerating the heating and cooking speed. Furthermore, the hot airflow can flow through the gap to the center of the baking tray 110, effectively increasing the heat at the center and concentrating the heat on the food there, thus improving the heating speed. This also improves the uniformity and consistency of heating, reducing or preventing the edges from burning while the center remains uncooked, thereby enhancing the synchronization and consistency of cooking and improving the efficiency of the air fryer.

[0077] See also Figure 3 and Figure 4 As shown, the baking tray assembly 100 may further include a support member 120, which may be located on the outer periphery and bottom of the baking tray 110, and the edge of the baking tray 110 may be connected to the support member 120. The support member 120 may support the baking tray 110, so that the baking tray 110 may be positioned at the bottom of the fryer bucket 200 via the support member 120.

[0078] For example, the baking tray 110 can be spaced apart from the bottom of the frying bucket 200 by the support 120, so that the hot airflow flows from the top of the frying bucket 200 along the inner wall of the frying bucket 200 to the bottom of the baking tray 110, that is, flows to the space between the bottom of the baking tray 110 and the bottom of the frying bucket 200, so that the hot airflow can flow from the bottom of the baking tray 110 to the top of the baking tray 110 to pass through the food in order to heat the food.

[0079] See Figure 4As shown, the support member 120 may have a notch 121 on the side away from the center of the baking tray 110. When the baking tray assembly 100 is placed inside the frying bucket 200, the notch 121 on the side wall 118 of the support member 120 facing the inner wall of the frying bucket 200 creates an airflow channel between the notch 121 and the inner wall of the frying bucket 200. The support member 120 can be used to guide part of the airflow (i.e., hot airflow) to the center of the baking tray 110 and guide another part of the airflow (i.e., hot airflow) through the notch 121 and flow along the outer periphery of the baking tray 110, that is, guide another part of the airflow through the airflow channel and flow along the inner wall of the frying bucket 200.

[0080] Specifically, the hot airflow generated by the heating element can spiral downwards from the top of the fryer 200 along its inner wall to the bottom of the baking tray 110, and then flow upwards through the bottom of the baking tray 110 to pass through and heat the food. When the hot airflow spirals along the inner wall of the fryer 200 to the support 120 below the baking tray 110, the airflow can be split by the support 120 into two paths. One path can flow towards the center of the baking tray 110 to heat the food at the center of the baking tray 110. The other part can continue to flow along the inner wall of the fryer 200.

[0081] By creating a notch 121 in the support member 120, an airflow channel can be formed between the support member 120 and the inner wall of the frying drum 200. This can effectively reduce or avoid the obstruction of airflow by the support member 120, thereby effectively improving the smoothness of hot airflow and enhancing the heating efficiency of the air fryer for food.

[0082] Referring again to the figure, a gap 130 may be present between the edge of the baking tray 110 and the inner wall of the frying drum 200. This allows the hot airflow generated by the heating element at the top of the frying drum 200, as it spirals along the inner wall of the frying drum 200, to flow through the gap 130 between the baking tray 110 and the inner wall of the frying drum 200 to the bottom wall 117 of the baking tray 110. This allows the hot airflow to flow from the bottom of the baking tray 110 toward the top of the baking tray 110.

[0083] Referring again to the figure, a third protrusion 114 can also be provided on the baking tray 110. The third protrusion 114 can be spaced apart along the edge of the baking tray 110, and the third protrusion 114 can protrude towards the inner wall of the frying bucket 200. The third protrusion 114 can reduce the gap 130 between the baking tray 110 and the inner wall of the frying bucket 200 in this area, and the third protrusion 114 can support the food located in the gap 130. This can effectively prevent small food items from falling into the bottom of the frying bucket 200 through the gap 130. This helps to avoid food waste and also helps to improve the cleanliness of the bottom of the frying bucket 200.

[0084] Figure 5 This is a front view of a baking pan provided in an embodiment of this application. Figure 6 for Figure 5 BB section view in Figure 7 This is a schematic diagram of the structure of a baking pan provided in an embodiment of this application.

[0085] See Figure 5 and Figure 6 As shown, the first protrusion 111 and the second protrusion 112 can protrude in opposite directions. This can further increase the gap 130 between the food and the baking pan 110, effectively reducing the contact area between the food and the baking pan 110, thereby effectively increasing the heating area of ​​the food and improving cooking efficiency.

[0086] See Figure 6 and Figure 7 As shown, the first protrusion 111 protrudes upward toward the bottom wall 117 of the baking pan 110, and the second protrusion 112 protrudes downward toward the bottom wall 117 of the baking pan 110. Here, "upward" and "downward" refer to the position of the baking pan 110 during normal use. For example, the "upward" side of the baking pan 110 is the side where food is placed, and the "downward" side is the side facing the bottom wall 117 of the fryer bucket 200.

[0087] By making the first protrusion 111 protrude upwards, it can support the food and elevate it. This creates a gap between the food and the surface of the baking tray 110, effectively reducing the contact area between the food and the baking tray 110. Meanwhile, the second protrusion 112 protrudes downwards, moving away from the food and creating a larger gap between the food and the surface of the baking tray 110. This effectively increases the contact area between the food and the hot airflow, thereby significantly improving the cooking efficiency of the air fryer.

[0088] Furthermore, the portion corresponding to the second protrusion 112 is sloped. When the hot airflow passes through the vent 115 on the second protrusion 112, it can flow along the vent 115 on the slope, allowing the hot airflow to flow at an angle to the bottom wall 117 of the baking pan 110. This effectively increases the flow range of the hot airflow, allowing it to fully contact the food, which helps improve the evenness of heating and thus effectively enhances the cooking effect.

[0089] See also Figure 7As shown, each first protrusion 111 extends from the edge of the bottom wall 117 of the baking pan 110 towards the center of the baking pan 110. That is, the first protrusions 111 extend along the radial direction of the bottom wall 117 of the baking pan 110 and are evenly distributed around the center of the baking pan 110. This effectively improves the uniformity of the distribution of the first protrusions 111 on the bottom wall 117 of the baking pan 110, helping to improve the overall uniformity of heating of the food. Furthermore, it also enhances the aesthetics of the baking pan 110.

[0090] See also Figure 7 As shown, each second protrusion 112 may also extend from the edge of the bottom wall 117 of the baking pan 110 toward the center of the baking pan 110. That is, the second protrusion 112 extends along the radial direction of the bottom wall 117 of the baking pan 110 and is evenly distributed between two adjacent first protrusions 111.

[0091] See also Figure 7 As shown, an operation hole 113 can be provided in the center of the baking pan 110, that is, an operation hole 113 is provided in the center of the bottom wall 117 of the baking pan 110. During use, the user can take the baking pan 110 through the operation hole 113. For example, the user can take the baking pan 110 by inserting a finger into the operation hole 113. This makes it easier for the user to take the baking pan 110 and can effectively reduce or avoid the possibility of the user dropping the baking pan 110 during the process of taking it away, which is conducive to improving the user experience.

[0092] The height of the baking pan 110 can gradually increase from the edge of the baking pan 110 to the operating hole 113. This can effectively improve the uniformity and consistency of the structure of the baking pan 110, enhance the aesthetics of the baking pan 110, and improve the overall stability of the baking pan 110.

[0093] See also Figure 7 As shown, the vent 115 can be polygonal in shape, such as a pentagon or hexagon. Multiple vents 115 can be evenly distributed on the bottom wall 117 of the baking pan 110, increasing the number of vents 115 on the baking pan 110 and thus improving the airflow through the baking pan 110. This effectively increases the heat received by the food, thereby significantly improving the cooking speed of the air fryer.

[0094] A supporting rib 116 may be provided between two adjacent vent holes 115. The supporting rib 116 can support the food and reduce or prevent the food from falling off the baking tray 110.

[0095] See also Figure 7As shown, the first protrusion 111 may have a reinforcing part 1111. The reinforcing part 1111 can be a non-perforated structure, that is, no ventilation hole 115 is opened in the reinforcing part 1111. This can improve the structural strength of the reinforcing part 1111, which is beneficial to improving the overall structural strength of the baking pan 110. It can effectively reduce or avoid deformation of the baking pan 110, thereby effectively improving the overall structural stability of the baking pan 110.

[0096] Figure 8 This is a front view of a frying barrel provided in an embodiment of this application. Figure 9 for Figure 8 CC section view in the image.

[0097] See Figure 8 and Figure 9 As shown, a groove 220 can be provided at the center of the bottom wall 117 of the frying tub 200. The groove 220 can be used to hold a humidifying liquid (e.g., water). This can make the surface of the food more moist, reduce or prevent the food from becoming too dry, and help improve the taste of the food.

[0098] The bottom wall of the air fryer 200 gradually rises from the bottom edge to the groove 220. This allows airflow to move along the raised section of the bottom of the air fryer 200, reaching the center. This effectively increases the heat in the center of the air fryer 200, thus improving the heating of the food in that area and accelerating cooking, thereby increasing the overall cooking efficiency of the air fryer.

[0099] In this embodiment, both the bottom wall 117 of the baking pan 110 and the bottom wall of the frying drum 200 can have six inclined planes, and the inclined planes on the baking pan 110 and the inclined planes on the frying drum 200 can correspond one-to-one. For example, see... Figure 7 As shown, this can be understood as a sloping plane between every two adjacent first protrusions 111 on the baking tray 110. The bottom wall of the frying tub 200 may have protruding ribs 230 corresponding to the first protrusions 111, with a sloping plane between every two adjacent protruding ribs 230. This facilitates the guidance of hot airflow, allowing the hot airflow to flow along the inclination direction of the sloping plane to the center of the baking tray 110, thereby effectively increasing the heat at the center of the baking tray 110.

[0100] The inclined plane on the baking tray 110 can ensure the contact area between the baking tray 110 and the food. It can effectively reduce or avoid the excessive curved structure of the baking tray 110, which would reduce the contact area with the food. Consequently, the food may slip to the edge of the baking tray 110 due to the small contact area between the baking tray 110 and the food, which helps to improve the reliability and stability of the food placed on the baking tray 110.

[0101] In the description of this application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not 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 application.

[0102] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

Claims

1. A baking pan assembly, characterized in that, include: A baking pan (110) includes a bottom wall (117) and a side wall (118) surrounding the edge of the bottom wall (117). The bottom wall (117) of the baking pan (110) has a vent hole (115), and the horizontal height of the middle position of the bottom wall (117) is higher than that of the edge position. The bottom wall (117) has a first protrusion (111) and a second protrusion (112), both of which are protruding relative to the wall surface of the bottom wall (117). The first protrusion (111) is arranged at equal angles around the center of the baking pan (110), and at least one second protrusion (112) is located between two adjacent first protrusions (111).

2. The baking tray assembly according to claim 1, characterized in that, The first protrusion (111) and the second protrusion (112) protrude in opposite directions.

3. The baking pan assembly according to claim 2, characterized in that, The first protrusion (111) protrudes upward toward the bottom wall (117), and the second protrusion (112) protrudes downward toward the bottom wall (117).

4. The baking pan assembly according to any one of claims 1 to 3, characterized in that, Each of the first protrusions (111) extends from the edge of the bottom wall (117) toward the center of the bottom wall (117).

5. The baking pan assembly according to any one of claims 1 to 3, characterized in that, Each of the second protrusions (112) extends from the edge of the bottom wall (117) toward the center of the bottom wall (117).

6. The baking pan assembly according to any one of claims 1 to 3, characterized in that, Also includes: A support member (120) is located on the outer periphery and bottom of the baking pan (110), and the edge of the baking pan (110) is connected to the support member (120).

7. The baking pan assembly according to claim 6, characterized in that, The support member (120) has a notch (121) on the side away from the center of the baking pan (110). The support member (120) is used to guide part of the airflow to the center of the baking pan (110) and guide another part of the airflow through the notch (121) and flow along the outer periphery of the baking pan (110).

8. The baking pan assembly according to any one of claims 1 to 3, characterized in that, An operating hole (113) is provided in the center of the baking pan (110); The height of the baking pan (110) gradually increases from the edge of the baking pan (110) to the operating hole (113).

9. The baking pan assembly according to any one of claims 1 to 3, characterized in that, The ventilation holes (115) are polygonal in shape, and the plurality of ventilation holes (115) are evenly distributed, with supporting ribs (116) between two adjacent ventilation holes (115).

10. The baking pan assembly according to any one of claims 1 to 3, characterized in that, The first protrusion (111) has a reinforcing part (1111), and the reinforcing part (1111) is a non-perforated structure.

11. A frying barrel assembly, characterized in that, The frying pan assembly, comprising any one of claims 1 to 10, further comprises: A frying bucket (200) having a cooking cavity (210) and the baking tray assembly located within the cooking cavity (210); The baking tray (110) is spaced apart from the bottom of the frying bucket (200) by a support (120).

12. The frying barrel assembly according to claim 11, characterized in that, The notch of the support member (120) forms an airflow channel between itself and the side wall of the frying barrel (200). The support member (120) is used to guide part of the airflow to the center of the baking tray (110) and guide another part of the airflow through the airflow channel and flow along the side wall of the frying barrel.

13. The fryer assembly according to claim 11, characterized in that, A groove (220) is provided at the center of the bottom of the frying barrel (200). The groove (220) is used to contain humidifying liquid. The bottom of the frying barrel (200) gradually increases from the edge of the bottom to the groove (220).

14. The fryer assembly according to claim 11, characterized in that, There is a gap (130) between the edge of the baking tray (110) and the inner wall of the frying barrel (200).

15. An air fryer, characterized in that, It includes the pot body, the heating element, and the frying bucket assembly as described in any one of claims 11 to 14.

16. A baking pan assembly, characterized in that, include: A baking pan (110) includes a bottom wall (117) and a side wall (118) surrounding the edge of the bottom wall (117). The bottom wall (117) of the baking pan (110) has a vent hole (115), and the horizontal height of the middle position of the bottom wall (117) is higher than that of the edge position. The bottom wall (117) has a first protrusion (111) that extends from the center of the bottom wall (117) toward the edge of the bottom wall (117). A support member (120) is located on the outer periphery and bottom of the baking pan (110), and the edge of the baking pan (110) is connected to the support member (120). The support member (120) has a notch (121) on the side away from the center of the baking pan (110). The support member (120) is used to guide part of the airflow to the center of the baking pan (110) and guide another part of the airflow through the notch (121) and flow along the inner wall of the baking pan (110).

17. The baking tray assembly according to claim 16, characterized in that, The number of the first protrusions (111) is multiple, and the multiple first protrusions (111) are distributed at equal angles around the center of the baking pan (110).

18. The baking tray assembly according to claim 16 or 17, characterized in that, The baking pan (110) also has a second protrusion (112), which is located between at least one set of two adjacent first protrusions (111).

19. The baking tray assembly according to claim 18, characterized in that, The second protrusion (112) has the opposite protrusion direction to the first protrusion (111).

20. The baking tray assembly according to claim 18, characterized in that, Both the first protrusion (111) and the second protrusion (112) extend from the edge of the baking pan (110) toward the center of the baking pan (110).

21. A frying barrel assembly, characterized in that, The frying pan assembly, comprising any one of claims 16 to 20, further comprises: A frying bucket (200) having a cooking cavity (210), a baking tray assembly located in the cooking cavity (210), and the baking tray (110) being spaced apart from the bottom of the frying bucket (200); The baking tray (110) is spaced apart from the bottom of the frying bucket (200) by a support (120).

22. The fryer assembly according to claim 21, characterized in that, The notch (121) of the support member (120) forms an airflow channel between itself and the side wall of the frying barrel (200). The support member (120) is used to guide part of the airflow to the center of the baking tray (110) and guide another part of the airflow through the airflow channel and flow along the side wall of the frying barrel.

23. The fryer assembly according to claim 21, characterized in that, A groove (220) is provided at the center of the bottom of the frying barrel (200). The groove (220) is used to contain humidifying liquid. The bottom of the frying barrel (200) gradually increases from the edge of the bottom to the groove (220).

24. The fryer assembly according to claim 21, characterized in that, There is a gap (130) between the edge of the baking tray (110) and the inner wall of the frying barrel (200).

25. An air fryer, characterized in that, It includes the pot body, the heating element, and the frying bucket assembly as described in any one of claims 21 to 24.

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