Baking tray assembly, frying barrel assembly and air fryer
By setting raised sections and heat-concentrating areas on the air fryer's baking tray, the airflow is optimized, solving the problems of low cooking efficiency and uneven heating caused by the large contact area between the food and the baking tray, and achieving faster and more even food heating.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-10
- Publication Date
- 2026-03-03
AI Technical Summary
In existing air fryers, the contact area between the food and the baking tray is relatively large, which reduces the contact area between the hot airflow and the food, affecting cooking efficiency and the evenness of heating of the food. This can easily result in the food being burnt at the edges while remaining uncooked in the center.
A first protrusion and a second protrusion are set on the baking tray to form a first heat-gathering area and a second heat-gathering area, increasing the gap between the food and the baking tray, and optimizing the airflow through the support design to improve the smoothness of the hot airflow.
It effectively improves the heating speed and uniformity of ingredients, reduces the situation where the edges of the ingredients are burnt while the center is not cooked through, and improves the cooking efficiency of the air fryer and the synchronous cooking of ingredients.
Smart Images
Figure CN223958712U_ABST
Abstract
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. 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 cooking efficiency. Furthermore, the hot airflow primarily acts on the edges of the tray, resulting in less heat reaching the center and reducing even heating. This can easily lead to the edges of the food burning while the center remains uncooked, reducing the synchronization and consistency of cooking. Utility Model Content
[0004] This application provides a baking tray assembly, a frying bucket assembly, and an air fryer, which can effectively improve the heating speed of food, thereby effectively improving the cooking efficiency of the air fryer, and can also effectively improve the uniformity of food heating, and improve the synchronization and consistency of food cooking.
[0005] The first aspect of this application provides a baking pan assembly, including...
[0006] A baking pan, the baking pan including a bottom wall and side walls surrounding the edge of the bottom wall, the horizontal height of the middle position of the bottom wall being higher than the edge position;
[0007] The bottom wall has ventilation holes, a first protrusion and a second protrusion. Both the first protrusion and the second protrusion extend around the center of the baking pan, and the first protrusion surrounds the outer periphery of the second protrusion.
[0008] Both the first protrusion and the second protrusion are raised relative to the bottom wall; the first protrusion forms a first heat-gathering area, and the second protrusion forms a second heat-gathering area.
[0009] This application, by providing a first and a second 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 air to flow through the gap and into the food, effectively increasing the contact area and thus accelerating the heating and cooking of the food, thereby improving the cooking efficiency of the air fryer. Furthermore, by forming a first and a second heat-gathering area around the first and second protrusions, heat is concentrated in the center of the baking tray, effectively increasing the heat in that area and allowing the food in the center to receive concentrated heat, 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 enhancing the cooking efficiency of the air fryer.
[0010] In one possible implementation, the first protrusion has a first end and a second end, with a first opening between the first end and the second end;
[0011] The second protrusion has a third end and a fourth end, and a second opening is provided between the third end and the fourth end. The opening direction of the second opening is offset from the opening direction of the first opening.
[0012] This design, with the first and second openings, effectively directs heat to the center of the baking pan, significantly increasing heat concentration there. Furthermore, by staggering the opening directions of the first and second openings, heat loss from the openings is reduced or prevented, ensuring better heat retention in both the first and second heat-concentrating areas. This enhances the stability of heat distribution in the center of the baking pan, thereby improving the stability of food heating and increasing the cooking efficiency of the air fryer.
[0013] In one possible implementation, the first protrusion faces downwards towards the baking pan. By making the first protrusion protrude downwards, the corresponding part of the first protrusion is moved away from the food, creating a gap between the food and the baking pan surface. This effectively reduces the contact area between the food and the baking pan, and effectively increases the contact area between the food and the hot airflow, thereby effectively improving the cooking efficiency of the air fryer. Moreover, the portion corresponding to the first protrusion is sloped, allowing the hot airflow to flow along the slope when passing through the vents on the first protrusion, thus allowing the hot airflow to flow at an angle to the bottom wall of the baking pan. This effectively increases the flow range of the hot airflow, allowing it to fully contact the food, helping to improve the uniformity of heating and thus effectively improving the cooking effect.
[0014] In one possible implementation, the second protrusion faces downwards towards the baking pan. This keeps the portion corresponding to the second protrusion away from the food, creating a gap between the food and the baking pan surface. This effectively reduces the contact area between the food and the baking pan, while increasing the contact area between the food and the hot airflow, thus significantly improving the air fryer's cooking efficiency. Furthermore, the portion corresponding to the second protrusion is sloped, allowing the hot airflow to flow along the slope when passing through the vents on the second protrusion, creating an angled flow between the hot airflow and the bottom wall of the baking pan. This effectively increases the flow range of the hot airflow, ensuring sufficient contact between the hot airflow and the food, improving the evenness of heating and ultimately enhancing the cooking effect.
[0015] In one possible implementation, the first protrusion is arranged to form a first polygonal structure or a first C-shaped structure with the first opening; this can improve the uniformity of the first protrusion on the baking tray and help improve the overall aesthetics of the baking tray.
[0016] The second protrusion forms a second polygonal structure or a second C-shaped structure with the second opening. This improves the uniformity of the second protrusion on the baking tray, further enhancing the overall aesthetics of the baking tray.
[0017] One possible implementation also includes:
[0018] 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.
[0019] 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.
[0020] 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.
[0021] In one possible implementation, an operating hole is provided in the center of the bottom wall; this makes it easier for the user to take the baking tray, effectively reducing or preventing situations such as the tray falling during the process of taking it away, which is beneficial to improving the user experience.
[0022] From the edge of the bottom wall to the operating hole, the horizontal height of the bottom wall gradually increases. 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.
[0023] 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.
[0024] In one possible implementation, the first protrusion has a first reinforcing portion, which is a non-perforated structure. This improves the structural strength of the reinforcing portion, thus enhancing the overall structural strength of the baking pan. It effectively reduces or prevents deformation of the baking pan, thereby significantly improving its overall structural stability.
[0025] In one possible implementation, the second protrusion has a second reinforcing portion, which is a non-perforated structure. This further enhances the structural strength of the reinforcing portion, thereby improving the overall structural strength of the baking pan. It effectively reduces or prevents deformation of the baking pan, thus significantly improving its overall structural stability.
[0026] 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:
[0027] A frying bucket having a cooking cavity, wherein the baking tray is located within the cooking cavity;
[0028] The baking tray is spaced apart from the bottom of the frying bucket by a support member.
[0029] In one possible implementation, an airflow channel is formed between the notch on 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.
[0030] 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.
[0031] In one possible implementation, the bottom of the air fryer gradually rises from its edge to its center. This allows airflow to move along the raised section of the bottom, reaching the center of the air fryer. This effectively increases the heat in the center of the air fryer, thereby increasing the heat received by the food in that area and improving the cooking speed and efficiency of the air fryer.
[0032] 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.
[0033] 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.
[0034] A fourth aspect of this application provides a baking pan assembly, including...
[0035] A baking pan, the baking pan including a bottom wall and side walls surrounding the edge of the bottom wall, the baking pan having a plurality of vent holes, the horizontal height of the middle position of the bottom wall being higher than the edge position;
[0036] The bottom wall of the baking pan has a first protrusion, which extends around the center of the baking pan, and a first heat-gathering area is formed inside the first protrusion.
[0037] The support has a notch on the side away from the center of the baking pan. The support is used to guide part of the airflow to the first heat-gathering area and guide another part of the airflow through the notch and flow along the outer periphery of the baking pan.
[0038] This embodiment of the application features a first protrusion on the baking tray, forming a first heat-gathering area. This protrusion effectively increases the gap between the food and the baking tray, reducing the contact area. This allows hot airflow to pass through the gap and into the food, significantly increasing the contact area and thus accelerating the heating and cooking of the food, thereby improving the air fryer's efficiency. The first heat-gathering area concentrates heat in the center of the baking tray, increasing the heat concentration at that center and allowing the food in that area to receive concentrated heat, further enhancing the heating speed and improving the air fryer's cooking efficiency. Furthermore, by creating notches in the support members, the obstruction of airflow is reduced or avoided, improving the smoothness of hot airflow and enhancing the air fryer's heating efficiency.
[0039] In one possible implementation, the first protrusion is arranged to form a first polygonal structure or a first C-shaped structure. This can improve the uniformity of the distribution of the first protrusion on the baking tray, thus enhancing the overall aesthetics of the baking tray.
[0040] In one possible implementation, the baking pan further includes a second protrusion surrounding the interior of the first protrusion, and the second protrusion forming a second heat-concentrating area. This second heat-concentrating area further concentrates heat in the center of the baking pan. This effectively increases the heat at the center of the baking pan, allowing food located in the center to receive concentrated heat, thus significantly increasing the heating speed and improving the cooking efficiency of the air fryer.
[0041] In one possible implementation, the second protrusion has second openings at both ends, and these second openings communicate with the first heat-gathering area. Heat from the first heat-gathering area can enter the second heat-gathering area formed by the second protrusion through the second openings, thereby concentrating heat at the center of the baking pan. This effectively increases the heat at the center of the baking pan, improving the heating efficiency of the food in the center of the baking pan.
[0042] In one possible implementation, the first protrusion has a first opening at both ends, the opening direction of the first opening being offset from the opening direction of the second opening. By offsetting the opening directions of the first and second openings, heat loss from the first and second openings due to their relative positions can be reduced or avoided, resulting in better heat retention in both the first and second heat-gathering areas. This effectively improves the heat stability at the center of the baking pan, thereby enhancing the stability of food heating and increasing the cooking efficiency of the air fryer.
[0043] In one possible implementation, the second protrusion is arranged to form a second polygonal structure or a second C-shaped structure. This can improve the uniformity of the distribution of the second protrusion on the baking tray, contributing to the overall aesthetics of the baking tray.
[0044] 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:
[0045] A frying bucket having a cooking cavity, wherein the baking tray is located within the cooking cavity;
[0046] The baking tray is spaced apart from the bottom of the frying bucket by a support member.
[0047] 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.
[0048] The sixth aspect of this application provides an air fryer, including a pot body, a heating element, and the aforementioned frying bucket assembly.
[0049] This application includes an air fryer comprising the aforementioned frying drum assembly and the aforementioned 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, and having the first and second protrusions respectively surround and form a first heat-gathering area and a second heat-gathering area, the first protrusion effectively increases the gap between the food and the baking tray, 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. The first and second heat-gathering areas concentrate heat at the center of the baking tray, effectively increasing the heat at the center of the baking tray. This allows the food located at the center of the baking tray to receive concentrated heat, effectively increasing the heating speed of the food at 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 synchronization and consistency of food cooking and improving the cooking efficiency of the air fryer.
[0050] Moreover, 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
[0051] 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.
[0052] Figure 1 This is a schematic diagram of the structure of a frying barrel assembly provided in an embodiment of this application;
[0053] Figure 2 An exploded view of a frying barrel assembly provided in an embodiment of this application;
[0054] Figure 3 A front view of a frying barrel assembly provided in an embodiment of this application;
[0055] Figure 4 for Figure 3 Sectional view of AA;
[0056] Figure 5 A front view of a baking pan provided in an embodiment of this application;
[0057] Figure 6 for Figure 5 BB section view in the middle;
[0058] Figure 7 This is a schematic diagram of the structure of a baking pan provided in an embodiment of this application;
[0059] Figure 8 A front view of a frying barrel provided in an embodiment of this application;
[0060] Figure 9 for Figure 8 CC section view in the image.
[0061] Figure label:
[0062] 100-Baking Pan Assembly;
[0063] 110 - Baking tray; 111 - First protrusion; 1111 - First end; 1112 - Second end; 1113 - First opening; 1114 - First reinforcing part;
[0064] 112-Second protrusion; 1121-Third end; 1122-Fourth end; 1123-Second opening; 1124-Second reinforcing part;
[0065] 113-First heat-gathering zone; 114-Second heat-gathering zone; 115-Operating hole; 116-Third protrusion; 117-Ventilation hole; 118-Supporting rib; 1101-Bottom wall; 1102-Side wall;
[0066] 120 - Support component; 121 - Notch;
[0067] 130-gap;
[0068] 10-Ball fryer assembly;
[0069] 200 - Frying bucket; 210 - Cooking chamber. Detailed Implementation
[0070] 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.
[0071] 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 the cooking speed, thus effectively improving the cooking efficiency of the air fryer. Moreover, by forming a first heat-gathering area and a second heat-gathering area around the first and second protrusions, heat can be concentrated at the center of the baking tray, effectively increasing the heat at the center of the baking tray. This allows the food located at 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 improving the cooking efficiency of the air fryer.
[0072] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.
[0073] 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.
[0074] 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.
[0075] See Figure 1 and Figure 2 As shown, the fryer assembly 10 may include a fryer 200 and a baking tray assembly 100. The fryer 200 may have a cooking cavity 210, and the baking tray assembly 100 may be located within the cooking cavity 210 of the fryer 200. Specifically, as shown in the figure, 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 within the cooking cavity 210 of the fryer 200 via the support member 120.
[0076] The baking tray 110 may include a bottom wall 1101 and side walls 1102 surrounding the edge of the bottom wall 1101. The bottom wall 1101 of the baking tray 110 may have vent holes 117. The heating element may be located above the interior of the pot. 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 bucket 200 and flow from the inner wall of the frying bucket 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 117 on the bottom wall 1101 of the baking tray 110 and reach the food to heat the food.
[0077] See Figure 3 and Figure 4 As shown, the horizontal height of the middle position of the bottom wall 1101 of the baking tray 110 can be higher than the edge position, that is, the middle position of the bottom wall 1101 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 bucket 200 toward the baking tray 110, it can flow along the convex direction of the bottom wall 1101 of the baking tray 110, so that the hot airflow can be concentrated at the center position of the baking tray 110, which can effectively increase the heat at the center position of the baking tray 110, so that the food located at the center position of the baking tray 110 can receive more heat, thereby improving the cooking efficiency of the air fryer.
[0078] See Figure 3 and Figure 4As shown, the bottom wall 1101 of the baking pan 110 may have a first protrusion 111 and a second protrusion 112. Both the first protrusion 111 and the second protrusion 112 may extend around the center of the baking pan 110, and the first protrusion 111 may surround the outer periphery of the second protrusion 112. Both the first protrusion 111 and the second protrusion 112 may be convex relative to the bottom wall 1101 of the baking pan 110. The first protrusion 111 may form a first heat-concentrating region 113, and the second protrusion 112 may form a second heat-concentrating region 114.
[0079] The first protrusion 111 and the second protrusion 112 can increase the gap between the food and the bottom wall 1101 of the baking pan 110, effectively reducing the contact area between the food and the baking pan 110. This allows more heat to pass through the gap and enter the food, so that more heat can be applied to the food. This can effectively improve the utilization rate of hot airflow, thereby effectively accelerating the heating speed of the food and increasing the cooking speed of the air fryer.
[0080] The first heat-gathering area 113 formed by the first protrusion 111 can concentrate heat within this area, allowing the heat to be concentrated near the center of the baking pan 110. This ensures that the food in the center of the baking pan 110 receives more heat, effectively accelerating the cooking speed and improving the cooking efficiency of the air fryer. Furthermore, it effectively increases the heat received by the food in the center of the baking pan 110, accelerating its cooking speed. This also effectively improves the uniformity and consistency of heating, reducing or preventing the food from burning at the edges while remaining uncooked in the center, thus improving the synchronous and consistent cooking of the food.
[0081] Correspondingly, the second protrusion 112 is located within the first protrusion 111, and the second heat-gathering area 114 formed by the second protrusion 112 is located within the first heat-gathering area 113. The second heat-gathering area 114 can further concentrate heat in the center of the baking pan 110. This effectively increases the heat in the center of the baking pan 110, allowing the food in the center of the baking pan 110 to receive concentrated heat. This effectively increases the heating speed of the food in the center of the baking pan 110, accelerates the cooking speed of the food in the center of the baking pan 110, and improves the uniformity of heating of the food. This effectively improves the synchronicity and consistency of the food's cooking, and enhances the cooking efficiency of the air fryer.
[0082] This embodiment of the application, by providing a first protrusion 111 and a second protrusion 112 on the baking tray 110, can effectively increase the gap between the food and the baking tray 110, and reduce the contact area between the food and the baking tray 110. This allows hot airflow to flow through the gap between the food and the baking tray 110 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, accelerating the cooking speed of the food, and thus effectively improving the cooking efficiency of the air fryer. Furthermore, by forming a first heat-gathering area 113 and a second heat-gathering area 114 around the first protrusion 111 and the second protrusion 112, heat can be concentrated at the center of the baking tray 110, effectively increasing the heat at the center of the baking tray 110. This allows the food located at the center of the baking tray 110 to receive concentrated heat, effectively increasing the heating speed of the food at the center of the baking tray 110. It can effectively improve the uniformity and consistency of heating of food, effectively reduce or avoid the situation where the edges of the food are burnt while the center is not cooked through, thereby effectively improving the synchronization and consistency of food cooking and improving the cooking efficiency of the air fryer.
[0083] 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.
[0084] 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.
[0085] See Figure 4 As 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 1102 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.
[0086] 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.
[0087] 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.
[0088] See also Figure 3 and Figure 4 As shown, there can be a gap 130 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 to flow through the gap 130 between the baking tray 110 and the inner wall of the frying drum 200 to the bottom wall 1101 of the baking tray 110 as it spirals along the inner wall of the frying drum 200. This allows the hot airflow to flow from the bottom of the baking tray 110 toward the top of the baking tray 110.
[0089] See also Figure 3 As shown, the baking tray 110 may also be provided with a third protrusion 116. The third protrusion 116 may be spaced apart on the edge of the baking tray 110, and the third protrusion 116 may protrude towards the inner wall of the frying bucket 200. The third protrusion 116 can reduce the gap 130 between the baking tray 110 and the inner wall of the frying bucket 200 in this part, and the third protrusion 116 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.
[0090] 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.
[0091] See Figure 5As shown, the first protrusion 111 may have a first end 1111 and a second end 1112, and a first opening 1113 may be present between the first end 1111 and the second end 1112. That is, the first protrusion 111 can be understood as an annular structure with an opening. In this way, the heat from the bottom of the baking pan 110 can enter the first heat-gathering area 113 through the first opening 1113, as shown in the figure, so that the heat can be concentrated in the first heat-gathering area 113 by the first protrusion 111.
[0092] The second protrusion 112 may have a third end 1121 and a fourth end 1122, and a second opening 1123 may be present between the third end 1121 and the fourth end 1122, meaning the second protrusion 112 is also an annular structure with an opening. The opening direction of the second opening 1123 may be offset from the opening direction of the first opening 1113. Heat from the bottom of the baking pan 110, after entering the first heat-gathering region 113, can enter the second heat-gathering region 114 along the path shown in the figure through the second opening 1123, so that heat can be concentrated in the second heat-gathering region 114, that is, concentrated in the center of the baking pan 110.
[0093] In this way, heat can be smoothly guided to the center of the baking pan 110 through the first opening 1113 and the second opening 1123, effectively increasing the heat concentration in the center of the baking pan 110. Furthermore, by staggering the opening directions of the first opening 1113 and the second opening 1123, heat loss from the two openings (first opening 1113 and second opening 1123) can be reduced or avoided, allowing the first heat-gathering area 113 and the second heat-gathering area 114 to have a better heat-locking effect. This effectively improves the heat stability in the center of the baking pan 110, thereby improving the stability of food heating and increasing the cooking efficiency of the air fryer.
[0094] See Figure 6 and Figure 7 As shown, the first protrusion 111 can protrude downwards toward the bottom wall 1101 of the baking pan 110. Here, the direction and downwards of the baking pan 110 refer to the top and bottom of the baking pan 110 in its normal use state. For example, it can be understood that the top of the baking pan 110 is the side of the baking pan 110 where the food is placed, and the bottom of the baking pan 110 is the side of the baking pan 110 facing the bottom wall 1101 of the fryer 200.
[0095] By making the first protrusion 111 protrude downwards, the corresponding part of the first protrusion 111 is moved away from the food, creating a gap between the food and the surface of the baking tray 110. This effectively reduces the contact area between the food and the baking tray 110 and effectively increases the contact area between the food and the hot airflow, thereby effectively improving the cooking efficiency of the air fryer.
[0096] Furthermore, the portion corresponding to the first protrusion 111 is sloped. When the hot airflow passes through the vent 117 on the first protrusion 111, it can flow along the vent 117 on the slope, allowing the hot airflow to flow at an angle to the bottom wall 1101 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.
[0097] See Figure 6 and Figure 7 As shown, the second protrusion 112 can also protrude downwards toward the bottom wall 1101 of the baking pan 110. This allows the corresponding part of the second protrusion 112 to be away from the food, creating a gap between the food and the surface of the baking pan 110. This effectively reduces the contact area between the food and the baking pan 110 and effectively increases the contact area between the food and the hot airflow, thereby effectively improving the cooking efficiency of the air fryer.
[0098] Furthermore, the portion corresponding to the second protrusion 112 is sloped. When the hot airflow passes through the vent 117 on the second protrusion 112, it can flow along the vent 117 on the slope, allowing the hot airflow to flow at an angle to the bottom wall 1101 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.
[0099] See also Figure 7 As shown, the first protrusion 111 can be configured to form a first polygonal structure or a first C-shaped structure with a first opening 1113. For example, the first protrusion 111 can be configured to form a pentagonal or hexagonal structure with the first opening 1113, or the first protrusion 111 can also be configured to form a circular structure with the first opening 1113, i.e., a first C-shaped structure. This can improve the uniformity of the first protrusion 111 on the baking tray 110, and help improve the overall aesthetics of the baking tray 110.
[0100] The second protrusion 112 can be configured to form a second polygonal structure or a second C-shaped structure with a second opening 1123. For example, the second protrusion 112 can be configured to form a pentagonal or hexagonal structure with a second opening 1123, or the second protrusion 112 can be configured to form a circular structure with a second opening 1123, i.e., a second C-shaped structure. This can improve the uniformity of the second protrusion 112 on the baking pan 110, and help to further enhance the overall aesthetics of the baking pan 110.
[0101] See also Figure 7 As shown, an operation hole 115 can be provided in the center of the baking pan 110, that is, an operation hole 115 is provided in the center of the bottom wall 1101 of the baking pan 110. During use, the user can take the baking pan 110 through the operation hole 115. For example, the user can take the baking pan 110 by inserting a finger into the operation hole 115. 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.
[0102] The height of the baking pan 110 can gradually increase from the edge of the baking pan 110 to the operating hole 115. 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.
[0103] See also Figure 7 As shown, the shape of the vent 117 can be polygonal, such as pentagonal or hexagonal. Multiple vents 117 can be evenly distributed on the bottom wall 1101 of the baking pan 110, increasing the number of vents 117 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.
[0104] A supporting rib 118 may be provided between two adjacent vent holes 117. The supporting rib 118 can support the food and reduce or prevent the food from falling off the baking tray 110.
[0105] See also Figure 7 As shown, the first protrusion 111 may have a first reinforcing part 1114. The position of the first reinforcing part 1114 can be a non-perforated structure, that is, no ventilation hole 117 is opened in the reinforcing part. This can improve the structural strength of the reinforcing part, 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.
[0106] See also Figure 7 As shown, the second protrusion 112 may have a second reinforcing part 1124. The position of the second reinforcing part 1124 can be a non-perforated structure, that is, no ventilation hole 117 is opened in the reinforcing part. This can improve the structural strength of the reinforcing part, 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.
[0107] 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.
[0108] The bottom wall of the air fryer 200 gradually rises from its edge to its center. This allows airflow to move along the raised section of the bottom wall, reaching the center of the air fryer. This effectively increases the heat in the center of the air fryer, thus improving the heating of the food in that area and accelerating cooking, thereby increasing the overall efficiency of the air fryer.
[0109] A groove (not shown in the figure) can be provided in the center of the bottom wall of the frying tub 200. The groove 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.
[0110] 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.
[0111] 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 grill plate assembly comprising: The grill (110) comprises a bottom wall (1101) and a side wall (1102) surrounding the edge of the bottom wall (1101), the middle position of the bottom wall (1101) is higher than the edge position; The bottom wall (1101) is provided with a ventilation hole (117), a first protruding part (111) and a second protruding part (112), the first protruding part (111) and the second protruding part (112) both extend around the center of the grill (110), and the first protruding part (111) is arranged outside the second protruding part (112); The first protruding part (111) and the second protruding part (112) are both protruding relative to the bottom wall (1101); the first protruding part (111) forms a first heat gathering area (113), and the second protruding part (112) forms a second heat gathering area (114). The first protruding part (111) has a first end (1111) and a second end (1112), and a first opening (1113) is arranged between the first end (1111) and the second end (1112); 2. The griddle assembly of claim 1, wherein, The second protruding part (112) has a third end (1121) and a fourth end (1122), and a second opening (1123) is arranged between the third end (1121) and the fourth end (1122), the opening direction of the second opening (1123) is staggered with the opening direction of the first opening (1113). The first protruding part (111) is protruding towards the bottom of the grill (110).
3. The griddle assembly of claim 1 or 2, wherein, The second protruding part (112) is protruding towards the bottom of the grill (110).
4. The griddle assembly of claim 1 or 2, wherein, The first protruding part (111) forms a first polygonal structure or a first C-shaped structure with the first opening (1113); 5. The griddle assembly of claim 2, wherein, The second protruding part (112) forms a second polygonal structure or a second C-shaped structure with the second opening (1123). Further comprising:
6. The griddle assembly of claim 1 or 2, wherein, A support (120) is arranged at the outer periphery side and the bottom of the grill (110), and the edge of the grill (110) is connected with the support (120). The side of the support (120) away from the center of the grill (110) is provided with a notch (121), the support (120) is used for guiding part of the air flow to the center position of the grill (110), and guiding another part of the air flow to flow through the notch (121) and along the outer periphery of the grill (110).
7. The griddle assembly of claim 6, wherein, An operation hole (115) is arranged at the center position of the bottom wall (1101); 8. The griddle assembly of claim 1 or 2, wherein, The horizontal height of the bottom wall (1101) gradually increases from the edge of the bottom wall (1101) to the operation hole (115). The ventilation hole (117) is in a polygonal shape, a plurality of ventilation holes (117) are uniformly distributed, and a support rib (118) is arranged between adjacent two ventilation holes (117).
9. The griddle assembly of claim 1 or 2, wherein, The first protruding part (111) is provided with a first reinforcing part (1114), and the position of the first reinforcing part (1114) is a non-punching structure.
10. The griddle assembly of claim 1 or 2, wherein, 11. The griddle assembly of claim 1 or 2, wherein, The second protruding part (112) has a second reinforcing part (1124) on it, and the position of the second reinforcing part (1124) is a non-punching structure.
12. A fryer basket assembly characterized by, The frying barrel assembly further comprises: The frying barrel (200) has a cooking cavity (210), and the baking tray (110) is located in the cooking cavity (210). The baking tray (110) is spaced apart from the bottom of the frying barrel (200) by a support (120).
13. The fryer basket assembly of claim 12, wherein, The gap (121) on the support (120) and the side wall of the frying barrel (200) form an air flow channel, and the support (120) is used to guide part of the air flow to the center of the baking tray (110) and guide another part of the air flow to flow through the air flow channel and along the side wall of the frying barrel (200).
14. The fryer basket assembly of claim 12, wherein, The bottom of the frying barrel (200) gradually increases from the edge of the bottom of the frying barrel (200) to the center of the bottom of the frying barrel (200).
15. The fryer basket assembly of claim 12, wherein, There is a gap (140) between the edge of the baking tray (110) and the inner wall of the frying barrel (200).
16. An air fryer characterized in that, The frying barrel assembly further comprises:
17. A grill plate assembly characterized by, The baking tray (110) comprises a bottom wall (1101) and a side wall (1102) surrounding the edge of the bottom wall (1101), and the baking tray (110) has a plurality of air holes (117) thereon, and the middle position of the bottom wall (1101) is higher than the edge position in terms of horizontal height. The bottom wall (1101) of the baking tray (110) has a first protruding part (111) extending around the center of the baking tray (110), and a first heat gathering area (113) is formed inside the first protruding part (111). The support (120) has a gap (121) on the side away from the center of the baking tray (110), and the support (120) is used to guide part of the air flow to the first heat gathering area (113) and guide another part of the air flow to flow through the gap (121) and along the outer periphery of the baking tray (110). The first protruding part (111) forms a first polygonal structure or a first C-shaped structure.
18. The griddle assembly of claim 17, wherein, The baking tray (110) further has a second protruding part (112) surrounding the inside of the first protruding part (111), and the second protruding part (112) forms a second heat gathering area (114).
19. The griddle assembly of claim 17 or 18, wherein, The two ends of the second protruding part (112) have second openings (1123) which are in communication with the first heat gathering area (113).
20. The griddle assembly of claim 19, wherein, The two ends of the first protruding part (111) have first openings (1113) which are staggered with the opening direction of the second openings (1123).
21. The griddle assembly of claim 20, wherein, The second protruding part (112) forms a second polygonal structure or a second C-shaped structure.
22. The griddle assembly of claim 19, wherein, 23. A fryer basket assembly comprising: The frying basket assembly of any one of claims 17 to 22, further comprising: a frying basket (200) having a cooking cavity (210) in which the grill plate (110) is located; the grill plate (110) is spaced apart from a bottom of the frying basket (200) by a support (120).
24. The fryer basket assembly of claim 23, wherein, a gap (121) of the support (120) forms an airflow passage between the frying basket (200) sidewall, the support (120) is configured to direct a portion of the airflow to a central location of the grill plate (110) and direct another portion of the airflow to flow through the airflow passage and along the frying basket (200) sidewall.
25. An air fryer characterized in that, The frying basket assembly of claim 23 or 24.