Baking tray and air cooking utensil

Abstract

The utility model provides a baking tray and an air cooking utensil, the baking tray is used for the air cooking utensil, the air cooking utensil comprises a frying barrel and a baking tray, the baking tray is used for being installed in the frying barrel to bear food materials, at least one notch is formed in the edge of the baking tray, and the notch penetrates through the baking tray from the first side to the second side of the baking tray. When the baking tray is installed in the frying barrel, an air passing gap is formed between the baking tray and the inner side wall of the frying barrel so that airflow in the frying barrel can penetrate through the baking tray from the first side of the baking tray to flow to the second side of the baking tray, and the first side and the second side are the two opposite sides of the baking tray. According to the structure, a part of the edge of the baking tray forms an outward convex structure, and a part of the edge of the baking tray forms an inward concave structure, so that a larger gap can be prevented from being formed between the baking tray and the inner side wall of the frying barrel, the probability that food materials fall off is reduced, and the condition that the food materials fall off from the baking tray easily is effectively improved.

Description

Technical Field

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

[0002] The air fryer in the relevant solution includes a frying drum and a baking tray inside the drum to hold the food. To ensure air circulation within the frying drum, the solution incorporates an air duct gap between the baking tray and the side wall of the frying drum. Airflow from the frying drum can pass through this duct from one side of the baking tray to the other. A larger air duct gap results in better ventilation and cooking efficiency, but food is more likely to fall off the edge of the baking tray; conversely, a smaller gap significantly reduces hot air circulation efficiency.

[0003] Therefore, designing a baking pan with good ventilation and that prevents food from falling off the pan has become an urgent problem to be solved. Utility Model Content

[0004] This invention aims to at least solve the technical problem in existing or related technologies that air fryer baking trays cannot simultaneously achieve high hot air circulation efficiency and ensure that food does not easily fall off the baking tray.

[0005] Therefore, the first objective of this utility model is to provide a baking pan.

[0006] The second objective of this invention is to provide an air cooking appliance.

[0007] To achieve the above objectives, an embodiment of the first aspect of this utility model provides a baking tray for an air-cooking appliance. The air-cooking appliance includes a frying drum and a baking tray. The baking tray is installed inside the frying drum to hold food. At least one notch is provided on the edge of the baking tray, extending from a first side to a second side of the baking tray. This notch creates an air gap between the baking tray and the inner wall of the frying drum when the baking tray is installed inside the frying drum, allowing airflow from the first side of the baking tray to pass through the baking tray to the second side of the baking tray. The first side and the second side are two sides of the baking tray that are opposite to each other.

[0008] This utility model provides a baking tray for an air-cooking appliance, which includes an frying drum and a baking tray. The frying drum forms a cooking cavity for cooking food. The frying drum has a circulating airflow. After the baking tray is installed inside the frying drum, a gap is formed between the edge of the baking tray and the inner wall of the frying drum. This gap allows airflow to pass through the baking tray from one side to the other, ensuring airflow circulation within the frying drum. The first and second sides of the baking tray are two sides spaced apart along the height of the frying drum when the baking tray is installed inside; that is, the first and second sides are the upper and lower sides of the baking tray. A food-supporting surface is provided on either the first or second side of the baking tray.

[0009] Specifically, the notch creates an airflow gap between the baking tray and the inner wall of the frying bucket, allowing airflow within the bucket to circulate through the tray at least through the notch. Of course, besides the notch, other parts of the baking tray can also create airflow gaps with the side walls of the frying bucket. This structure, by incorporating the notch, increases the airflow gap between the frying bucket and the baking tray, thereby improving airflow efficiency. Simultaneously, the notch also brings the other parts of the baking tray closer to the inner wall of the frying bucket; that is, the notch design makes the outer contour of the baking tray curved, resulting in some edges forming an outward convex structure and others a concave structure. This avoids creating large gaps between the baking tray and the inner wall of the frying bucket, reducing the probability of food falling off and effectively improving the situation where food easily falls off the baking tray.

[0010] The baking pan includes a top side and a bottom side, with the top side serving as the surface for holding the food. The notch extends from the top side to the bottom side, meaning it runs through the entire baking pan along its thickness, allowing hot air to flow from the back of the baking pan to the front, or vice versa.

[0011] In any of the above embodiments, the notch may optionally include at least one of a triangular notch, a square notch, or an arc-shaped notch.

[0012] In this embodiment, the shape of the notch can be set according to actual needs. For example, all notches can be set to a uniform shape, or multiple shapes can be used in combination. The specific shape is not specifically limited in this application, but it can include common shapes such as triangles, squares, arcs, and trapezoids.

[0013] In any of the above embodiments, optionally, the baking pan is rectangular, and the edges on the same side of the baking pan include a first edge and a second edge. The edge of the baking pan corresponding to the notch is the first edge, and the edge of the baking pan not corresponding to the notch is the second edge. The vertical distance from at least one point on the first edge to the center line of the baking pan is less than the vertical distance from at least one point on the second edge to the center line of the baking pan. That is, the vertical distance from at least one point on the notch on the edge of the same side of the baking pan to the center point is different from that from at least one point on the non-notch.

[0014] In this embodiment, when the baking pan is rectangular, the vertical distances from at least two points on the same side edge of the baking pan to the center point are different, thereby creating a textured structure on the edge of the baking pan. Specifically, the vertical distance from at least one point on the first edge to the center line of the baking pan is less than the vertical distance from at least one point on the second edge to the center line of the baking pan. This arrangement, because the first edge is recessed towards the center of the baking pan, prevents the first and second edges from being on the same circumference of the baking pan, thus creating a textured structure on the edge of the baking pan. This increases the airflow gap between the fryer and the baking pan, thereby improving airflow efficiency.

[0015] In any of the above embodiments, optionally, the baking pan is circular, and the edge of the baking pan includes a third edge and a fourth edge. The edge of the baking pan corresponding to the notch is the third edge, and the edge of the baking pan not corresponding to the notch is the fourth edge. The straight-line distance from at least one point on the third edge to the center point of the baking pan is less than the straight-line distance from at least one point on the fourth edge to the center point of the baking pan. That is, the straight-line distance from at least one point on the notch on the edge of the baking pan to the center point of the baking pan is different from that from at least one point on the non-notch.

[0016] In this embodiment, when the baking pan is circular, the edge corresponding to the notch is the third edge, and the edge not corresponding to the notch is the fourth edge. At least one point on the third edge and at least one point on the fourth edge are at different distances. This can be understood as at least two points on the outer edge of the baking pan having different vertical distances to the center point, thus creating a concave-convex structure on the edge of the baking pan. Specifically, the straight-line distance from at least one point on the third edge to the center point of the baking pan is less than the straight-line distance from at least one point on the fourth edge to the center point of the baking pan. With this arrangement, since the third edge is recessed towards the center of the baking pan, the third and fourth edges are not located on the same circumference, thus creating a concave-convex structure on the edge of the baking pan. This increases the airflow gap between the fryer and the baking pan, thereby improving airflow efficiency. In any of the above embodiments, optionally, the edge of the baking pan includes at least one recessed segment, and the notch is formed by the recessed segment.

[0017] In this embodiment, a portion of the edge of the baking pan is recessed inwards to form a recessed section, thereby creating a notch. Creating the notch through a recess allows for a simpler structure of the baking pan.

[0018] In any of the above embodiments, optionally, the edge of the baking pan includes multiple recessed sections, and any two adjacent recessed sections are connected to form a raised section.

[0019] In this embodiment, the edge of the baking pan includes raised sections and recessed sections. The raised sections separate the different recessed sections, thus forming gaps. This prevents multiple gaps from connecting with each other, thereby avoiding the formation of large spaces around the baking pan. This design, with the raised sections, can provide some obstruction to the food, thereby significantly improving the situation of food falling off the baking pan without significantly affecting the airflow efficiency.

[0020] Furthermore, there are multiple raised segments, with multiple raised segments and multiple notches spaced apart.

[0021] In this embodiment, the raised sections and notches are spaced apart, making the distribution of the notches and raised sections relatively uniform, thereby enabling more uniform airflow around the baking pan.

[0022] In any of the above embodiments, optionally, the multiple recessed segments are connected in a wavy shape along the circumference of the baking pan.

[0023] In this embodiment, the baking tray has a wavy circumference, which makes the multiple notches appear more continuous, resulting in a more symmetrical structure and ensuring a consistent appearance. Furthermore, this design allows the notches to be evenly distributed along the circumference of the baking tray, resulting in a more uniform airflow around the tray when used in the fryer, thus promoting even airflow distribution within the fryer.

[0024] In any of the above embodiments, optionally, the multiple recessed segments are connected in a square wave, a triangular wave, or an arc-shaped wave along the circumference of the baking pan.

[0025] In this embodiment, the edge of the baking pan is provided with a wavy textured structure, and the specific shape of the wavy shape can be set as a triangular wave, an arc wave, or a square wave as needed.

[0026] In any of the above embodiments, optionally, there are multiple notches, which are symmetrically distributed on the baking tray. The symmetrical distribution of the notches ensures that the airflow efficiency of the baking tray is consistent in all directions, thereby ensuring the uniform distribution of airflow inside the fryer.

[0027] In any of the above embodiments, the baking tray may optionally be a circular structure or a rectangular structure.

[0028] In this embodiment, the shape of the baking tray can be reasonably set according to the shape of the fryer to ensure that the two can be adapted to each other. Specifically, the baking tray can be set to be circular or rectangular.

[0029] In any of the above embodiments, optionally, the baking pan includes a bottom wall and a side wall, the side wall is disposed on the edge of the bottom wall and extends along the thickness direction of the bottom wall, and the outer contour line of the projection of the side wall along the thickness direction coincides with the outer contour line of the projection of the bottom wall along the thickness direction.

[0030] In this embodiment, the baking pan includes not only a bottom wall but also side walls, with the side walls surrounding the bottom wall. By providing side walls, the baking pan gains a certain height, allowing some air to enter above and some to enter below when used in an air fryer, thus achieving double-sided baking of the food. Furthermore, the side walls confine some air above the bottom wall, effectively separating the air above and below, resulting in better overall heating of the food from both sides.

[0031] In addition, by setting up side walls on the baking tray, the food can be held in place and prevented from falling.

[0032] In any of the above embodiments, optionally, the baking pan is a rectangular structure, wherein: the depth of the notch extending inward relative to the edge of the baking pan is a first value, the length of the side of the baking pan corresponding to the notch is a second value, and the ratio of the first value to the second value is greater than or equal to 1:25 and less than or equal to 1:15.

[0033] In this embodiment, the depth of the notch affects the airflow efficiency and also determines whether the food is prone to falling off. Therefore, when the baking pan is designed with a rectangular structure, the depth of the notch can be reasonably set based on the side length of the baking pan. Specifically, the ratio of the depth of the notch to the side length of the baking pan can be set in the range of 1:25 to 1:15, for example, the ratio of the depth of the notch to the side length of the baking pan can be set to 1:20.

[0034] In addition to rectangles, baking pans can also be designed with other regular polygonal structures, such as squares. Of course, pentagonal structures are also possible.

[0035] In this application, the term "rectangular baking pan" refers to a baking pan that is roughly rectangular in shape. Of course, the baking pan can also be a standard rectangular shape.

[0036] In any of the above embodiments, optionally, the ratio of the width of the notch along the circumferential direction of the baking pan to the length of the corresponding edge of the notch on the baking pan is greater than or equal to 1:6 and less than or equal to 1:2.

[0037] In this embodiment, if the notch width is too small, it will affect airflow; if the notch width is too large, food will easily fall out. Therefore, the circumferential width of the notch can be reasonably set according to the actual size of the baking pan. Specifically, experiments show that when the baking pan is designed with a rectangular structure, the ratio of the circumferential width of the notch to the length of the side containing the notch is approximately 1:4, which yields the best results. Therefore, in the design, the ratio of the circumferential width of the notch to the side length of the corresponding side of the baking pan can be set in the range of 1:6 to 1:2.

[0038] In any of the above embodiments, optionally, the baking pan is circular, half of the circumference of the baking pan is the third value, the depth of the notch extending inward relative to the edge of the baking pan is the fourth value, and the ratio of the fourth value to the third value is greater than or equal to 1:25 and less than or equal to 1:15.

[0039] In this embodiment, the depth of the notch affects the airflow efficiency and also determines whether the food is prone to falling off. Therefore, when the baking pan is circular, the depth of the notch can be reasonably set based on half the circumference of the baking pan. Specifically, the ratio of the depth of the notch to half the circumference of the baking pan can be set in the range of 1:25-1:15, for example, the ratio of the depth of the notch to half the circumference of the baking pan can be set to 1:20.

[0040] In any of the above embodiments, optionally, the ratio of the straight width of the notch along the circumferential direction of the baking pan to one-quarter of the circumference of the baking pan is greater than or equal to 1:6 and less than or equal to 1:2.

[0041] In this embodiment, if the notch width is too small, it will affect airflow; if the notch width is too large, food will easily fall out. Therefore, the circumferential width of the notch can be reasonably set according to the actual size of the baking pan. Specifically, experiments show that when the baking pan is circular, the best effect is achieved when the ratio of the sum of the circumferential straight widths of the notch to one-quarter of the circumference of the baking pan is approximately 1:4. Therefore, in the design, the ratio of the circumferential straight width of the notch to one-quarter of the circumference of the baking pan can be set in the range of 1:6 to 1:2.

[0042] The straight-line width of the notch along the circumferential direction of the baking pan refers to the straight-line span (or straight-line distance) occupied by the notch in the circumferential direction of the baking pan. This width is not the circumferential width of the notch itself, but rather the straight-line distance between the two sides of the notch along the circumferential direction. When the edge of the baking pan is recessed inwards to form a notch, the width of this notch can also be understood as the straight-line distance between the two ends of the recessed section along the circumferential direction, or the chord length between the two ends of the recessed section along the circumferential direction.

[0043] A second aspect of this utility model provides an air cooking appliance, including a frying drum; and a baking tray provided in any embodiment of the first aspect, wherein the baking tray is installed inside the frying drum to hold food, and the airflow inside the frying drum can flow through the baking tray from one side of the baking tray to the other side of the baking tray through a notch.

[0044] An air-cooking appliance according to an embodiment of the present invention includes a frying drum and a baking tray. The frying drum forms a cooking cavity for cooking food. The frying drum has a circulating airflow. After the baking tray is installed inside the frying drum, a gap is formed between the edge of the baking tray and the inner wall of the frying drum. This gap allows airflow to pass through the baking tray from one side (e.g., the front) to the other side (e.g., the back), ensuring that the airflow inside the frying drum circulates through the baking tray. Specifically, the edge of the baking tray at the corresponding notch forms a gap with the inner wall of the frying drum, allowing the airflow inside the frying drum to circulate at least through the notch. Of course, in addition to the notch, other parts of the baking tray can also form gaps with the side walls of the frying drum.

[0045] Meanwhile, since the air cooking appliance provided in the embodiments of this utility model includes the baking pan provided in any embodiment of the first aspect, all the beneficial effects of the air cooking appliance including the baking pan provided in any embodiment of the first aspect will not be repeated here.

[0046] In any of the above embodiments, optionally, the minimum distance between the baking tray and the inner wall of the frying bucket is greater than 0 mm and less than or equal to 5 mm.

[0047] In this embodiment, an excessively large minimum distance between the baking tray and the inner wall of the frying bucket results in a smaller overall size of the baking tray, which is detrimental to the space utilization of the frying bucket. Simultaneously, an excessively large minimum distance also leads to an excessive distance between the notch in the baking tray and the side wall of the frying bucket, making it easier for food to fall off the baking tray. Therefore, setting the minimum distance between 0mm and 5mm ensures a suitable size for the baking tray, thereby improving the space utilization of the frying bucket and reducing the probability of food falling off. Furthermore, providing a certain gap between the protruding section and the inner wall of the frying bucket can also prevent the baking tray from scratching the frying bucket.

[0048] In any of the above embodiments, optionally, the baking tray is rectangular, and the edges on the same side of the baking tray include a first edge and a second edge. The edge of the baking tray corresponding to the notch is the first edge, and the edge of the baking tray not corresponding to the notch is the second edge. The vertical distance from at least one point on the first edge to the inner wall of the frying bucket is greater than the vertical distance from at least one point on the second edge to the inner wall of the frying bucket.

[0049] In this embodiment, the vertical distance between at least one point on the first edge and the inner wall of the frying drum is greater than the vertical distance between at least one point on the second edge and the inner wall of the frying drum. This arrangement allows a gap to form between the baking tray and the frying drum after the baking tray is used for frying, facilitating the flow of hot air through this gap to the area below the baking tray. Simultaneously, this arrangement, based on the different vertical distances between the first and second edges and the inner wall of the frying drum, also prevents a wide gap from forming between the baking tray and the frying drum, thus preventing food from falling out.

[0050] In any of the above embodiments, optionally, the baking tray is circular, and the edge of the baking tray includes a third edge and a fourth edge. The edge of the baking tray corresponding to the notch is the third edge, and the edge of the baking tray not corresponding to the notch is the fourth edge. The radial distance from at least one point on the third edge to the inner wall of the frying bucket is greater than the radial distance from at least one point on the fourth edge to the inner wall of the frying bucket. This arrangement allows a gap to be formed between the baking tray and the frying bucket after the baking tray is used, facilitating the flow of hot air from the gap between the baking tray and the frying bucket to the bottom of the baking tray. Simultaneously, this arrangement, based on the different vertical distances between the first edge and the second edge and the inner wall of the frying bucket, also avoids the formation of a wide gap between the baking tray and the frying bucket, thereby preventing food from falling out.

[0051] In any of the above embodiments, optionally, the baking tray is rectangular, and at least two points on the second edge are at the same vertical distance from the inner wall of the frying bucket; or the baking tray is circular, and along the radial direction of the baking tray, at least two points on the fourth edge are at the same distance from the inner wall of the frying bucket.

[0052] In this technical solution, the baking tray can be either rectangular or circular. Regardless of whether it is rectangular or circular, at least two points on the non-notched edge are equidistant from the inner wall of the frying bucket. This ensures that at least some structures on both sides of the notch are not recessed, allowing the distance between the baking tray and the frying bucket to vary. This avoids creating a large gap between the inner wall of the baking tray and the frying bucket, thus ensuring efficient airflow while reducing the probability of food falling off, effectively improving the situation where food easily falls off the baking tray.

[0053] Optionally, air cooking appliances include air fryers.

[0054] Optionally, multiple raised sections and multiple recessed sections are evenly spaced along the circumference of the baking pan. This makes the airflow around the baking pan more uniform.

[0055] In any of the above embodiments, optionally, the baking tray has a rectangular structure, and among the multiple raised sections on the same side of the baking tray, the distance between any two adjacent raised sections along the circumference of the baking tray is equal, and the distance between any two adjacent notches along the circumference of the baking tray is also equal. This ensures that the raised and recessed sections on the same side of the baking tray are evenly spaced, resulting in a more uniform airflow gap between the baking tray and the side wall of the frying tub, thus making the circumferential airflow of the baking tray more uniform.

[0056] 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.

[0057] 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 where the food inlet / outlet is located. 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 furthest 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.

[0058] Additional aspects and advantages of this invention will become apparent in the description that follows, or may be learned by practice of this invention. Attached Figure Description

[0059] 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:

[0060] Figure 1 This is one of the structural schematic diagrams of the frying barrel assembly in an embodiment of this utility model;

[0061] Figure 2 This is the second structural schematic diagram of the frying barrel assembly in an embodiment of this utility model;

[0062] Figure 3 This is one of the structural schematic diagrams of the baking pan in the embodiments of this utility model;

[0063] Figure 4This is the second schematic diagram of the structure of the baking pan in an embodiment of this utility model;

[0064] Figure 5 This is the third schematic diagram of the structure of the baking pan in the embodiments of this utility model;

[0065] Figure 6 This is the fourth schematic diagram of the structure of the baking pan in the embodiments of this utility model;

[0066] Figure 7 This is the fifth schematic diagram of the structure of the baking pan in the embodiments of this utility model;

[0067] Figure 8 This is the sixth schematic diagram of the structure of the baking pan in the embodiments of this utility model;

[0068] Figure 9 This is the seventh schematic diagram of the baking pan in the embodiments of this utility model.

[0069] in, Figures 1 to 9 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0070] 1 Baking tray, 10 Fourth edge, 12 Notch, 14 Recessed section, 16 Raised section, 17 First edge, 18 Second edge, 19 Third edge, 2 Frying bucket assembly, 22 Frying bucket, 3 Air passage gap. Detailed Implementation

[0071] 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.

[0072] 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.

[0073] The following reference Figures 1 to 9 The present application describes the baking pan and air cooking appliance provided in the embodiments.

[0074] like Figures 1 to 9As shown, an embodiment of the first aspect of this utility model provides a baking tray 1 for an air cooking appliance. The air cooking appliance includes a frying drum 22 and a baking tray 1. The baking tray 1 is installed inside the frying drum 22 to hold food. At least one notch 12 is provided on the edge of the baking tray 1. The notch 12 extends from the first side of the baking tray 1 to the second side of the baking tray 1, so as to form an air passage gap between the inner sidewall of the baking tray 1 and the frying drum 22 when the baking tray 1 is installed inside the frying drum 22, so that the airflow inside the frying drum 22 can flow from the first side of the baking tray 1 through the baking tray 1 to the second side of the baking tray 1. The first side and the second side are two sides of the baking tray 1 that are arranged opposite to each other.

[0075] The baking tray 1 provided by this utility model is used in an air-cooking appliance, which includes a frying drum 22 and a baking tray 1. The frying drum 22 forms a cooking cavity for cooking food. The frying drum 22 has a circulating airflow. After the baking tray 1 is installed inside the frying drum 22, an air gap 3 is formed between the edge of the baking tray 1 and the inner wall of the frying drum 22. This air gap 3 allows airflow to pass through the first side of the baking tray 1 and flow to the second side, thus ensuring that the airflow inside the frying drum 22 can circulate through the baking tray 1. The first and second sides of the baking tray 1 are two sides spaced apart along the height direction of the frying drum 22 when the baking tray 1 is installed inside the frying drum 22; that is, the first and second sides of the baking tray 1 are the upper and lower sides of the baking tray 1. A food-supporting surface is provided on either the first or second side of the baking tray 1.

[0076] Specifically, such as Figure 1 and Figure 2 As shown, the edge of the notch 12 forms an air passage gap 3 with the inner wall of the frying bucket 22, allowing the airflow inside the frying bucket 22 to circulate through the baking tray 1 at least through the notch 12. Of course, in addition to the notch 12, other parts of the baking tray 1 can also form air passage gaps 3 with the side wall of the frying bucket 22. This structure, by setting the notch 12, increases the air passage gap 3 between the frying bucket 22 and the baking tray 1, thereby improving air passage efficiency. Simultaneously, by setting the notch 12, the distance between other parts of the baking tray 1 and the inner wall of the frying bucket 22 is also relatively close. That is, the setting of the notch 12 makes the outer contour of the baking tray 1 curved, so that some edges of the baking tray 1 form an outward convex structure and some edges form an inward concave structure. This avoids forming a large gap between the baking tray 1 and the inner wall of the frying bucket 22, thereby reducing the probability of food falling off and effectively improving the situation where food easily falls off the baking tray 1.

[0077] Among them, such as Figures 3 to 5As shown, the baking pan 1 includes an upper side and a lower side, with the upper side serving as the food-bearing surface. The notch 12 extends from the upper side to the lower side, meaning that the notch 12 penetrates the entire baking pan 1 along its thickness direction, thereby allowing hot airflow to flow from the back of the baking pan 1 to the front of the baking pan 1, or from the front of the baking pan 1 to the back of the baking pan 1.

[0078] In any of the above embodiments, optionally, as Figure 6 As shown, the baking pan 1 is rectangular. The edges of the same side of the baking pan 1 include a first edge 17 and a second edge 18. The edge of the baking pan 1 corresponding to the notch 12 is the first edge 17, and the edge of the baking pan 1 not corresponding to the notch 12 is the second edge 18. The vertical distance S1 from at least one point on the first edge 17 to the center line of the baking pan 1 is less than the vertical distance S2 from at least one point on the second edge 18 to the center line of the baking pan 1. That is, the vertical distance from at least one point on the notch 12 on the same side of the baking pan 1 to the center point is different from the vertical distance from at least one point on a point not on the notch 12.

[0079] In this embodiment, when the baking pan 1 is rectangular, the vertical distances from at least two points on the same side edge of the baking pan 1 to the center point are different, thereby creating a concave-convex structure on the edge of the baking pan 1. Specifically, the vertical distance from at least one point on the first edge 17 to the center line of the baking pan 1 is less than the vertical distance from at least one point on the second edge 18 to the center line of the baking pan 1. With this arrangement, since the first edge 17 is recessed towards the center of the baking pan 1, the first edge 17 and the second edge 18 are not located on the same circumference of the baking pan 1, thus creating a concave-convex structure on the edge of the baking pan 1. This increases the air passage gap between the fryer 22 and the baking pan 1, thereby improving air passage efficiency.

[0080] In any of the above embodiments, optionally, as Figure 7 , Figure 8 and Figure 9 As shown, the baking pan 1 is circular. The edge of the baking pan 1 includes a third edge 19 and a fourth edge 10. The edge of the baking pan 1 corresponding to the notch 12 is the third edge 19, and the edge of the baking pan 1 not corresponding to the notch 12 is the fourth edge 10. The straight-line distance S3 from at least one point on the third edge 19 to the center point of the baking pan 1 is less than the straight-line distance S4 from at least one point on the fourth edge 10 to the center point of the baking pan 1. That is, the straight-line distance from at least one point on the notch 12 on the edge of the baking pan 1 to the center point of the baking pan 1 is different from that from at least one point on the non-notch 12.

[0081] In this embodiment, when the baking pan 1 is circular, the edge of the baking pan 1 corresponding to the notch 12 is the third edge 19, and the edges not corresponding to the notch 12 are the fourth edge 10. At least one point on the third edge 19 is at a different distance from at least one point on the fourth edge 10. This can be understood as at least two points on the outer edge of the baking pan 1 having different vertical distances to the center point, thus creating a concave-convex structure on the edge of the baking pan 1. Specifically, the straight-line distance from at least one point on the third edge 19 to the center point of the baking pan 1 is less than the straight-line distance from at least one point on the fourth edge 10 to the center point of the baking pan 1. With this arrangement, since the third edge 19 is recessed towards the center of the baking pan 1, the third edge 19 and the fourth edge 10 are not located on the same circumference, thus creating a concave-convex structure on the edge of the baking pan 1. This increases the airflow gap between the fryer bucket 22 and the baking pan 1, thereby improving airflow efficiency.

[0082] In any of the above embodiments, the notch 12 may optionally include a triangular notch (e.g., Figure 6 (as shown), square notch (as shown) Figure 5 (as shown) or an arc-shaped notch (such as) Figure 4 At least one of the following (shown).

[0083] In this embodiment, the shape of the notch 12 can be set according to actual needs. For example, all notches can be set to a uniform shape, or multiple shapes can be used in combination. The specific shape is not specifically limited in this application, but it can include common shapes such as triangles, squares, arcs, and trapezoids.

[0084] In any of the above embodiments, optionally, as Figures 3 to 6 As shown, the edge of the baking pan 1 includes at least one recessed section 14, and the notch 12 is surrounded by the recessed section 14.

[0085] In this embodiment, a portion of the edge of the baking pan 1 is recessed towards the inside of the baking pan 1 to form a recessed section 14, thereby forming a notch 12 through the recessed section 14. Forming the notch 12 by means of a recess allows for a simpler structure of the baking pan 1.

[0086] In any of the above embodiments, optionally, as Figures 3 to 6 As shown, the edge of the baking pan 1 includes multiple recessed sections 14, and any two adjacent recessed sections 14 are connected to form a raised section 16.

[0087] In this embodiment, the edge of the baking pan 1 includes raised sections 16 and recessed sections 14. The raised sections 16 separate the different recessed sections 14, thereby forming gaps 12. This prevents multiple gaps 12 from connecting with each other, thus avoiding the formation of a large space around the baking pan 1. This arrangement, through the raised sections 16, can provide some obstruction to the food, thereby significantly improving the situation of food falling off the baking pan 1 without significantly affecting the airflow efficiency.

[0088] Furthermore, there are multiple protruding segments 16, with multiple protruding segments 16 and multiple notches 12 arranged at intervals.

[0089] In this embodiment, the protrusions 16 and the notches 12 are spaced apart, so that the notches 12 and the protrusions 16 are distributed relatively evenly, thereby making the upward airflow around the baking pan more uniform.

[0090] In any of the above embodiments, optionally, as Figures 3 to 6 As shown, multiple recessed sections 14 are connected in a wave-like pattern along the circumference of the baking pan 1.

[0091] In this embodiment, the baking tray 1 has a wavy circumference, which makes the multiple notches 12 more continuous, thus making the structure of the baking tray 1 more symmetrical and ensuring the consistency of the appearance of the baking tray 1. In addition, this arrangement makes the notches 12 more evenly distributed along the circumference of the baking tray 1, so that the airflow around the baking tray 1 is more uniform when the baking tray 1 is used in the fryer 22, which is beneficial to the uniformity of airflow distribution within the fryer 22.

[0092] In any of the above embodiments, optionally, the plurality of recessed segments 14 are connected in a square wave, a triangular wave, or an arc-shaped wave along the circumference of the baking pan 1.

[0093] In this embodiment, the edge of the baking pan 1 is provided with a wavy textured structure, and the specific shape of the wavy shape can be set as a triangular wave, an arc wave, or a square wave as needed.

[0094] In any of the above embodiments, optionally, there are multiple notches 12, which are symmetrically distributed on the baking tray 1. The symmetrical distribution of the notches 12 ensures that the airflow efficiency of the baking tray 1 is consistent in all directions, thereby ensuring the uniform distribution of airflow within the fryer 22.

[0095] Optionally, baking pan 1 has a circular structure (e.g., ...). Figure 7 , Figure 8 and Figure 9 (as shown) or rectangular structure (such as) Figures 1 to 6 (As shown).

[0096] In this embodiment, the shape of the baking tray 1 can be reasonably set according to the shape of the fryer 22 to ensure that the two can be adapted to each other. Specifically, the baking tray 1 can be set as circular or rectangular.

[0097] In any of the above embodiments, optionally, the baking pan 1 includes a bottom wall and a side wall, the side wall is disposed on the edge of the bottom wall and extends along the thickness direction of the bottom wall, and the outer contour line of the projection of the side wall along the thickness direction coincides with the outer contour line of the projection of the bottom wall along the thickness direction.

[0098] In this embodiment, the baking tray 1 includes not only a bottom wall but also side walls, which surround the bottom wall. By providing side walls, the baking tray 1 gains a certain height, allowing some air to enter above and some to enter below when used in an air fryer, thus achieving double-sided baking of the food. Furthermore, the side walls confine some air above the bottom wall, effectively separating the air above and below, resulting in better overall heating of the food from both sides.

[0099] In addition, by setting a side wall on the baking tray 1, the food can be blocked by the side wall to prevent it from falling.

[0100] In any of the above embodiments, optionally, as Figure 3 As shown, the baking pan 1 has a rectangular structure, wherein: the depth of the notch 12 extending inward relative to the edge of the baking pan 1 is the first value T, the length of the side of the baking pan 1 corresponding to the notch 12 is the second value L2, and the ratio of the first value T to the second value L2 is greater than or equal to 1:25 and less than or equal to 1:15.

[0101] In this embodiment, the depth of the notch 12 affects the airflow efficiency and also determines whether the food is prone to falling off. Therefore, when the baking pan 1 is designed with a rectangular structure, the depth of the notch 12 can be reasonably set based on the side length of the baking pan 1. Specifically, the ratio of the depth of the notch 12 to the side length of the baking pan 1 can be set in the range of 1:25 to 1:15, for example, the ratio of the depth of the notch 12 to the side length of the baking pan 1 can be set to 1:20.

[0102] The baking pan 1 can be specifically configured as a regular rectangle, such as a square. Alternatively, it can be a pentagonal shape, etc. In any of the above embodiments, optionally, as shown... Figure 3 As shown, the baking pan 1 is rectangular, and the ratio of the width L1 of the notch 12 along the circumferential direction of the baking pan 1 to the length (second value L2) of the side of the baking pan 1 where the notch 12 is located is greater than or equal to 1:6 and less than or equal to 1:2.

[0103] In this embodiment, if the width of the notch 12 is too small, it will affect airflow; if the width of the notch 12 is too large, the food will easily fall out. Therefore, the circumferential width of the notch 12 can be reasonably set according to the actual size of the baking pan 1. Specifically, experiments show that when the baking pan 1 is designed with a rectangular structure, the ratio of the circumferential width of the notch 12 to the length of the side containing the notch 12 is approximately 1:4, which yields the best results. Therefore, in the design, the ratio of the circumferential width of the notch 12 to the side length of the corresponding side of the baking pan 1 can be set in the range of 1:6 to 1:2.

[0104] In any of the above embodiments, optionally, as Figures 7 to 9 As shown, baking pan 1 is circular, and the depth of the notch 12 extending inward relative to the edge of baking pan 1 is the fourth value h. Half of the circumference of baking pan 1 is the third value. The ratio of the fourth value h to the third value is greater than or equal to 1:25 and less than or equal to 1:15.

[0105] In this embodiment, the depth of the notch 12 affects the airflow efficiency and also determines whether the food is prone to falling off. Therefore, when the baking pan 1 is circular, the depth of the notch 12 can be reasonably set based on half the circumference of the baking pan 1. Specifically, the ratio of the depth of the notch 12 to half the circumference of the baking pan 1 can be set in the range of 1:25-1:15, for example, the ratio of the depth of the notch 12 to half the circumference of the baking pan 1 can be set to 1:20.

[0106] In any of the above embodiments, optionally, the baking pan 1 is circular, and the ratio of the straight line width A of the notch 12 along the circumferential direction of the baking pan 1 to one-quarter of the circumference of the baking pan 1 is greater than or equal to 1:6 and less than or equal to 1:2.

[0107] In this embodiment, if the width of the notch 12 is too small, it will affect airflow; if the width of the notch 12 is too large, the food will easily fall out. Therefore, the circumferential straight width of the notch 12 can be reasonably set according to the actual size of the baking pan 1. Specifically, experiments show that when the baking pan 1 is circular, the best effect is achieved when the ratio of the sum of the circumferential straight widths of the notch 12 to one-quarter of the circumference of the baking pan 1 is approximately 1:4. Therefore, in the design, the ratio of the circumferential straight width of the notch 12 to one-quarter of the circumference of the baking pan 1 can be set in the range of 1:6 to 1:2.

[0108] The straight-line width of the notch 12 along the circumferential direction of the baking pan 1 refers to the straight-line span (or straight-line distance) occupied by the notch 12 in the circumferential direction of the baking pan 1. That is, this width is not the circumferential width of the notch 12 on the baking pan 1; its corresponding width can be understood as the straight-line distance between the two sides of the notch 12 along the circumferential direction. Where the edge of the baking pan 1 is recessed inwards to form the notch 12, the width of the notch 12 can also be understood as the straight-line distance between the two ends of the recessed segment 14 along the circumferential direction, or the chord length between the two ends of the recessed segment 14 along the circumferential direction.

[0109] In addition, the depth of the notch 12 can also be reasonably set based on the diameter of the baking pan 1. Specifically, the ratio of the depth of the notch 12 to the diameter of the baking pan 1 can be set in the range of 1:25 to 1:15. For example, the ratio of the depth of the notch 12 to the diameter of the baking pan 1 can be set to 1:20.

[0110] like Figure 1 and Figure 2 As shown, an embodiment of the second aspect of this utility model provides an air cooking appliance, including a frying drum 22; and a baking tray 1 provided in any embodiment of the first aspect. The baking tray 1 is installed inside the frying drum 22 to hold food. A notch 12 on the baking tray 1 is used to form an air passage gap 3 between the baking tray 1 and the inner sidewall of the frying drum 22. The airflow inside the frying drum 22 can at least pass through the air passage gap 3 from one side of the baking tray 1 to the other side of the baking tray 1.

[0111] An air-cooking appliance according to an embodiment of the present invention includes a frying drum 22 and a baking tray 1. The frying drum 22 forms a cooking cavity for cooking food. The frying drum 22 has a circulating airflow. After the baking tray 1 is installed inside the frying drum 22, an air passage gap 3 is formed between the edge of the baking tray 1 and the inner wall of the frying drum 22. This air passage gap 3 allows airflow to pass through the baking tray 1 from one side (e.g., the front) to the other side (e.g., the back), thus ensuring that the airflow inside the frying drum 22 can circulate through the baking tray 1. Specifically, the edge of the baking tray 1 at the notch 12 can form an air passage gap 3 with the inner wall of the frying drum 22, allowing the airflow inside the frying drum 22 to circulate at least through the notch 12. Of course, in addition to the notch 12, other parts of the baking tray 1 can also form an air passage gap 3 with the side wall of the frying drum 22.

[0112] Meanwhile, since the air cooking appliance provided in the embodiments of this utility model includes the baking pan 1 provided in any embodiment of the first aspect, the fryer assembly 2 includes all the beneficial effects of the baking pan 1 provided in any embodiment of the first aspect, which will not be repeated here.

[0113] The baking tray 1 and the frying bucket 22 can be assembled into the frying bucket assembly 2.

[0114] In any of the above embodiments, optionally, as Figure 6 As shown, the baking tray 1 is rectangular. The edges on the same side of the baking tray 1 include a first edge 17 and a second edge 18. The edge of the baking tray 1 corresponding to the notch 12 is the first edge 17, and the edge of the baking tray 1 not corresponding to the notch 12 is the second edge 18. The vertical distance from at least one point on the first edge 17 to the inner wall of the frying barrel 22 is greater than the vertical distance from at least one point on the second edge 18 to the inner wall of the frying barrel 22.

[0115] In this embodiment, the vertical distance between at least one point on the first edge 17 and the inner wall of the frying tub 22 is greater than the vertical distance between at least one point on the second edge 18 and the inner wall of the frying tub 22. This arrangement allows a gap to form between the baking tray 1 and the frying tub 22 after the baking tray 1 is used, facilitating the flow of hot air through the gap to the bottom of the baking tray 1. Simultaneously, this arrangement, based on the different vertical distances between the first edge 17 and the second edge 18 and the inner wall of the frying tub 22, also prevents a wide gap from forming between the baking tray 1 and the frying tub 22, thus preventing food from falling out.

[0116] In any of the above embodiments, optionally, as Figure 7 , Figure 8 and Figure 9 As shown, the baking pan 1 is circular, and its edge includes a third edge 19 and a fourth edge 10. The edge of the baking pan 1 corresponding to the notch 12 is the third edge 19, and the edge of the baking pan 1 not corresponding to the notch 12 is the fourth edge 10. The radial distance from at least one point on the third edge 19 to the inner wall of the frying drum 22 is greater than the radial distance from at least one point on the fourth edge 10 to the inner wall of the frying drum 22. For example, along the radial direction of the baking pan 1, the distance between at least one point on the third edge 19 and the inner wall of the frying drum 22 is greater than the distance between at least one point on the fourth edge 10 and the inner wall of the frying drum 22.

[0117] This design allows a gap to form between the baking tray 1 and the frying bucket 22 after the baking tray 1 is used, facilitating the flow of hot air from the gap to the bottom of the baking tray 1. Simultaneously, this design, based on the different vertical distances between the first edge 17 and the second edge 18 and the inner wall of the frying bucket 22, also prevents a wide gap from forming between the baking tray 1 and the frying bucket 22, thus preventing food from falling out.

[0118] In any of the above embodiments, optionally, the baking tray 1 is rectangular, and at least two points on the second edge 18 are at the same vertical distance from the inner wall of the frying barrel 22; or the baking tray 1 is circular, and along the radial direction of the baking tray 1, at least two points on the fourth edge 10 are at the same distance from the inner wall of the frying barrel 22.

[0119] In this technical solution, the baking tray 1 can be rectangular or circular. Regardless of whether it is rectangular or circular, at least two points on the edge of the non-notch 12 are equidistant from the inner wall of the frying bucket 22. This ensures that at least some structures on both sides of the notch 12 are not recessed, allowing the distance between the baking tray 1 and the frying bucket 22 to vary. This avoids the formation of a large gap between the inner walls of the baking tray 1 and the frying bucket 22, thereby ensuring efficient airflow while reducing the probability of food falling off, effectively improving the situation where food easily falls off the baking tray 1.

[0120] In any of the above embodiments, optionally, as Figure 1 and Figure 2 As shown, the minimum distance between the baking tray 1 and the inner wall of the frying bucket 22 is greater than 0 mm and less than or equal to 5 mm.

[0121] In this embodiment, an excessively large minimum distance between the baking tray 1 and the inner wall of the frying bucket 22 results in a smaller overall size of the baking tray 1, which is detrimental to the space utilization of the frying bucket 22. Simultaneously, an excessively large minimum distance between the baking tray 1 and the inner wall of the frying bucket 22 also results in an excessively large distance between the notch 12 of the baking tray 1 and the side wall of the frying bucket 22, making it easier for food to fall off the baking tray 1. Therefore, setting the minimum distance between 0mm and 5mm ensures that the size of the baking tray 1 is appropriate, thereby improving the space utilization of the frying bucket 22 and reducing the probability of food falling off the baking tray 1. Furthermore, providing a certain gap between the protruding section 16 and the inner wall of the frying bucket 22 can also prevent the baking tray 1 from scratching the frying bucket 22.

[0122] The baking pan 1 is provided with one or more ventilation holes, through which airflow from the bottom of the baking pan 1 can enter the top of the baking pan.

[0123] Figure 8 and Figure 9 In order to clearly show the ventilation holes at the bottom of baking pan 1, some side walls have been made transparent, that is... Figure 8 and Figure 9 This is a structural diagram with partial perspective.

[0124] Optionally, air cooking appliances include air fryers.

[0125] Optionally, the multiple raised segments 16 and the multiple recessed segments 14 are evenly spaced along the circumference of the baking pan 1. This makes the airflow around the baking pan 1 more uniform.

[0126] In any of the above embodiments, optionally, the baking tray 1 has a rectangular structure. Among the multiple raised sections 16 located on the same side of the baking tray 1, the distance between any two adjacent raised sections 16 along the circumference of the baking tray 1 is equal. Similarly, among the multiple raised sections 16 located on the same side of the baking tray 1, the distance between any two adjacent notches 12 along the circumference of the baking tray 1 is equal. This ensures that the raised sections 16 and recessed sections 14 on the same side of the baking tray 1 are equally spaced, resulting in a more uniform airflow gap 3 between the baking tray 1 and the sidewall of the frying tub 22, thereby making the circumferential airflow of the baking tray 1 more uniform.

[0127] Optionally, the air cooking appliance includes: a housing having a receiving cavity formed therein; a frying drum assembly 2 detachably installed in the receiving cavity, with a food inlet / outlet on one side of the frying drum assembly 2; a hot air fan rotatably installed in the receiving cavity and located on the side of the frying drum assembly 2 with the food inlet / outlet, the hot air fan being used to circulate the airflow within the frying drum assembly 2; a reflector installed in the receiving cavity and located on the side of the hot air fan away from the frying drum assembly 2; and a heating device installed in the receiving cavity and located on the side of the reflector close to the frying drum assembly 2, for heating the airflow.

[0128] 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 2 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 and a heating device. The hot air assembly is installed on the side of the frying drum assembly 2 where the food inlet / outlet is located. The hot air generated by the hot air assembly can enter the frying drum assembly 2 to heat the food inside. Simultaneously, a reflector is provided on the side of the hot air fan furthest from the frying drum assembly 2. The reflector reflects and guides the airflow discharged by the hot air fan, allowing the airflow to enter the frying drum assembly 2.

[0129] The following section uses an air fryer as an example to further introduce the air cooking appliance in this application.

[0130] The baking tray is one of the mainstream accessories in current air fryers. It is used to hold food inside the frying drum and also to create a circulating air duct. There is an air duct between the baking tray and the side wall of the frying drum. Hot air from the centrifugal blades enters the bottom of the baking tray through the duct and then flows upwards through the tray back to the centrifugal blades. The size of the duct gap significantly affects the airflow through the circulating air duct. When the gap is large, the ventilation is good and the cooking efficiency is high, but food is more likely to fall through the edge of the duct. If the gap is small, the circulating air duct effect will be poor. To balance these two effects, a new baking tray design is proposed.

[0131] The baking pan has a wavy edge. A wavy edge is defined as a varying gap between the edge of the baking pan and the side wall of the fryer bucket. For example, if the fryer bucket is square, the corresponding baking pan body is also square, and its edge is designed to be wavy.

[0132] The design of the baking pan's wavy edge features an amplitude-to-total-length ratio of approximately 1:20 and a wavelength-to-total-length ratio of approximately 1:4. This can be understood as the baking pan's edge being equipped with a grid, consisting of multiple raised points along the edge. The connected curved surfaces on either side of each raised point are far from the fryer's sidewall. Each raised point is very close to the fryer's sidewall; specifically, the closest distance between a raised point and the fryer's sidewall is no more than 5mm.

[0133] When a flat baking pan holds stacked foods like fries, the food can easily fall to the bottom. The wavy edge design creates a fence-like effect, which not only preserves airflow to a greater extent but also effectively prevents food from falling into the space below the baking pan.

[0134] The baking pan can also be round. In this case, the total length of the wavy edge of the round flat baking pan is one-quarter of the circumference.

[0135] The wave shape of the baking pan is not limited to arcs; it can also be triangular or square waves, etc.

[0136] 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.

[0137] 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.

[0138] The above are merely preferred embodiments of this utility model and are not intended to limit the scope of this utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A baking pan for use in an air-cooking appliance, characterized in that, The air-cooking appliance includes a frying drum and a baking tray. The baking tray is installed inside the frying drum to hold food. At least one notch is provided on the edge of the baking tray, which extends from a first side to a second side through the baking tray. This notch creates an air gap between the baking tray and the inner wall of the frying drum when the baking tray is installed inside the frying drum, allowing airflow from the first side of the baking tray to the second side. The first side and the second side are two sides of the baking tray that are opposite to each other.

2. The baking pan according to claim 1, characterized in that, The baking pan is rectangular, and the edges on the same side of the baking pan include a first edge and a second edge. The edge of the baking pan corresponding to the notch is the first edge, and the edge of the baking pan not corresponding to the notch is the second edge. The perpendicular distance from at least one point on the first edge to the center line of the baking pan is less than the perpendicular distance from at least one point on the second edge to the center line of the baking pan; or The baking pan is circular, and the edge of the baking pan includes a third edge and a fourth edge. The edge of the baking pan corresponding to the notch is the third edge, and the edge of the baking pan not corresponding to the notch is the fourth edge. The straight-line distance from at least one point on the third edge to the center point of the baking pan is less than the straight-line distance from at least one point on the fourth edge to the center point of the baking pan.

3. The baking pan according to claim 1, characterized in that, The edge of the baking pan includes at least one recessed section, and the notch is formed by the recessed section.

4. The baking pan according to claim 3, characterized in that, The edge of the baking pan includes multiple recessed sections, and any two adjacent recessed sections are connected to form a raised section. The multiple recessed sections are connected in a wavy shape along the circumference of the baking pan.

5. The baking pan according to claim 1, characterized in that, There are multiple notches, and the multiple notches are symmetrically distributed on the baking pan.

6. The baking pan according to claim 1, characterized in that, The baking pan includes a bottom wall and a side wall. The side wall is disposed on the edge of the bottom wall and extends along the thickness direction of the bottom wall. The outer contour line of the side wall projected along the thickness direction coincides with the outer contour line of the bottom wall projected along the thickness direction.

7. The baking pan according to any one of claims 1 to 6, characterized in that, The baking pan has a rectangular structure, wherein: The depth of the notch extending inward relative to the edge of the baking pan is a first value, and the length of the side of the baking pan corresponding to the notch is a second value. The ratio of the first value to the second value is greater than or equal to 1:25 and less than or equal to 1:15; and / or, the ratio of the width of the notch along the circumferential direction of the baking pan to the length of the side of the baking pan corresponding to the notch is greater than or equal to 1:6 and less than or equal to 1:2; or The baking pan is circular, half of the circumference of the baking pan is the third value, the depth of the notch extending inward relative to the edge of the baking pan is the fourth value, the ratio of the fourth value to the third value is greater than or equal to 1:25 and less than or equal to 1:15; and / or, the ratio of the straight line width of the notch along the circumferential direction of the baking pan to one-quarter of the circumference of the baking pan is greater than or equal to 1:6 and less than or equal to 1:

2.

8. An air cooking appliance, characterized in that, include: Deep-fried bucket; and The baking tray as described in any one of claims 1 to 7, wherein the baking tray is installed inside the frying drum to hold food, and the notch is used to form an air passage gap between the inner sidewall of the baking tray and the frying drum, so that airflow inside the frying drum can at least pass through the air passage gap from one side of the baking tray to the other side of the baking tray.

9. The air cooking appliance according to claim 8, characterized in that, The baking tray is rectangular, and the edges on the same side of the baking tray include a first edge and a second edge. The edge of the baking tray corresponding to the notch is the first edge, and the edge of the baking tray not corresponding to the notch is the second edge. The vertical distance from at least one point on the first edge to the inner wall of the frying drum is greater than the vertical distance from at least one point on the second edge to the inner wall of the frying drum; or The baking tray is circular, and the edge of the baking tray includes a third edge and a fourth edge. The edge of the baking tray corresponding to the notch is the third edge, and the edge of the baking tray not corresponding to the notch is the fourth edge. The radial distance from at least one point on the third edge to the inner wall of the frying barrel is greater than the radial distance from at least one point on the fourth edge to the inner wall of the frying barrel.

10. The air cooking appliance according to claim 9, characterized in that, The baking tray is rectangular, and at least two points on the second edge are equidistant from the inner wall of the frying bucket; or The baking pan is circular, and along the radial direction of the baking pan, at least two points on the fourth edge are equidistant from the inner wall of the frying bucket.

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