Cooking utensil

Abstract

The utility model provides a cooking utensil, which comprises a cooking cavity, a heating device and a heating device, the hot air assembly is mounted on the side, deviating from the inner bottom wall, of the cooking cavity in the height direction of the cooking cavity and used for forming hot air flow in the cooking cavity; wherein one or more guide ribs are arranged on the inner side wall of the cooking cavity, and the one or more guide ribs are obliquely arranged relative to the height direction of the cooking cavity. By means of the guide ribs on the inner side wall, air flow can be pressed downwards, the flow speed of the air flow is increased, and therefore the air flow can be distributed in the cooking cavity more evenly, and food materials can be heated more evenly.

Description

[0001] The applicant claims priority to the Chinese patent application No. 2024230258384, filed on December 06, 2024, and entitled "Cooking appliance", the content of which is incorporated herein by reference in its entirety. TECHNICAL FIELD

[0002] The present application relates to the technical field of household appliances, in particular to a cooking appliance. BACKGROUND

[0003] In the related art, the cooking appliance with hot air heating is prone to uneven distribution of air flow in the cooking cavity, which leads to poor cooking effect of food materials.

[0004] Therefore, how to design a cooking appliance capable of making air flow more evenly distributed in the cooking cavity is an urgent problem to be solved at present. SUMMARY

[0005] The present application aims to at least solve the problem of the cooking appliance with hot air heating in the prior art or related art, which is prone to uneven distribution of air flow in the cooking cavity, which leads to poor cooking effect of food materials.

[0006] The present application aims to provide a cooking appliance.

[0007] The embodiment of the present application provides a cooking appliance, which comprises a cooking cavity comprising an inner bottom wall; a hot air assembly installed on one side of the cooking cavity away from the inner bottom wall in the height direction of the cooking cavity, used for forming a hot air flow in the cooking cavity; wherein one or more guide ribs are arranged on the inner side wall of the cooking cavity, and the one or more guide ribs are arranged obliquely relative to the height direction of the cooking cavity.

[0008] The cooking appliance provided by the embodiment of the present application can be an air fryer and the like. The cooking appliance comprises a shell, and a containing cavity is formed in the shell. The shell is the outer shell of the entire cooking appliance. The shell is provided with a cooking cavity which can be taken out and placed, and a hot air assembly for heating to form a hot air flow. The hot air assembly can be installed on one side of the cooking cavity away from the inner bottom wall in the height direction of the cooking cavity, for example, for a side-pull type air fryer, the hot air assembly can be installed on the top of the shell. The hot air generated by the hot air assembly can enter the cooking cavity to heat the food materials in the cooking cavity.

[0009] The inner side wall of the cooking cavity is provided with a guide rib, which is inclined in the height direction. The inclination direction of the guide rib can be consistent with the direction of the air flow, or opposite to the direction of the air flow. The guide rib can increase the pressure, speed up the air flow, and cause turbulence. For example, when the inclination direction of the guide rib is consistent with the direction of the air flow, the air flow can be pressurized, and when the inclination direction of the guide rib is opposite to the direction of the air flow, the air flow can be accelerated.

[0010] The cooking cavity comprises a food material inlet and outlet, which is arranged opposite to the inner bottom wall in the height direction.

[0011] In any of the above embodiments, optionally, the guide rib comprises: a first guide rib gradually approaching the inner bottom wall in a first direction, the first direction being a clockwise direction around the cooking cavity.

[0012] In any of the above embodiments, optionally, the guide rib further comprises: a second guide rib gradually approaching the inner bottom wall in a second direction, the second direction being an anticlockwise direction around the cooking cavity.

[0013] In any of the above embodiments, optionally, the cooking cavity comprises a plurality of inner side wall surfaces, each inner side wall surface is provided with a plurality of guide ribs, and the plurality of guide ribs located on the same inner side wall surface are arranged in parallel.

[0014] In any of the above embodiments, optionally, the guide rib further satisfies one or more of the following conditions: the guide rib comprises a straight line type guide rib or an arc-shaped guide rib; the plurality of guide ribs located on the same inner side wall surface comprise guide ribs of at least two lengths; the side wall of the cooking cavity and the guide rib are of an integrated structure.

[0015] In any of the above embodiments, optionally, the hot air assembly comprises a hot air fan and a heating device, the hot air fan is used to circulate the air flow in the cooking cavity, and the heating device is used to heat the circulating air flow to form a hot air flow, the cooking appliance further comprises: a housing, the housing forms an accommodation cavity therein, and the cooking cavity is installed in the accommodation cavity; a food material carrier, which is installed in the cooking cavity and is provided with a flow guide gap between the inner bottom wall of the cooking cavity and the food material carrier, and the food material carrier is provided with a ventilation hole; a flow guide member located between the inner bottom wall of the cooking cavity and the food material carrier, used to guide the air flow in the flow guide gap to the side of the cooking cavity away from the inner bottom wall in the height direction thereof; wherein the flow guide member comprises at least one flow guide portion, the first end of the flow guide portion is arranged close to the center of the inner bottom wall of the cooking cavity, and the second end of the flow guide portion extends to the edge of the inner bottom wall of the cooking cavity.

[0016] In any of the above embodiments, optionally, the number of flow guide portions is a plurality, the first ends of the plurality of flow guide portions are connected to each other; and the second ends of the plurality of flow guide portions are arranged in a circumferential direction of the cooking cavity.

[0017] In any of the above embodiments, optionally, the flow guide member further comprises: a protrusion and / or a recess, disposed on the flow guide portion, located on at least one of two sides of the flow guide portion opposite to each other in the circumferential direction of the cooking cavity, and the number of the protrusion and / or the recess on each flow guide portion is one or more.

[0018] In any of the above embodiments, optionally, along the extension trajectory of the flow guide portion, the distance between the protrusion and / or the recess and the first end of the flow guide portion is a first value, the distance between the first end and the second end of the flow guide portion is a second value, and the ratio between the first value and the second value is less than or equal to three quarters.

[0019] In any of the above embodiments, optionally, the two sides of the flow guide portion opposite to each other in the circumferential direction of the cooking cavity are a first side and a second side, respectively; wherein the same flow guide portion is provided with a protrusion on the first side and the second side, or is provided with a recess on the first side and the second side; or the same flow guide portion is provided with a protrusion on one of the first side and the second side, and is provided with a recess on the other one of the first side and the second side; or the same flow guide portion is provided with a protrusion or a recess on one of the first side and the second side.

[0020] In any of the above embodiments, optionally, the protrusion comprises an arc-shaped protrusion disposed on the flow guide portion, and / or the recess comprises an arc-shaped recess disposed on the flow guide portion.

[0021] In any of the above embodiments, optionally, the protrusion comprises a bent portion bent by the flow guide portion towards the circumferential direction of the cooking cavity.

[0022] In any of the above embodiments, optionally, the protrusion comprises a convex hull disposed on one of the two sides of the flow guide portion opposite to each other in the circumferential direction of the cooking cavity and protruding from the flow guide portion.

[0023] In any of the above embodiments, optionally, the flow guide portion gradually extends in the clockwise direction or the counterclockwise direction of the cooking cavity from the first end to the second end.

[0024] In any of the above embodiments, optionally, the flow guide portion is inclined relative to the height direction of the cooking cavity.

[0025] In any of the above embodiments, optionally, the flow guide member is rotatably installed between the inner bottom wall of the cooking cavity and the food material bearing member.

[0026] In any of the above embodiments, optionally, the plurality of flow guiding portions separate the flow guiding gap into a plurality of flow guiding passages along the circumference of the cooking cavity, the cooking cavity comprises a plurality of inner side wall surfaces, each of the inner side wall surfaces is provided with a plurality of guide ribs, the plurality of guide ribs on the same inner side wall surface enclose a group of guide channels, each group of guide channels comprises one or more guide channels, any guide channel is enclosed by two guide ribs arranged in parallel to each other, and the plurality of flow guiding passages are arranged in one-to-one correspondence with the plurality of groups of guide channels.

[0027] Additional aspects and advantages of the present application will become apparent from the following description, taken in conjunction with the accompanying drawings, or may be learned by practice of the application. BRIEF DESCRIPTION OF DRAWINGS

[0028] The above and / or additional aspects and advantages of the present application will become apparent and be readily understood from the following description, taken in conjunction with the accompanying drawings, in which:

[0029] Figure 1 is one of the structure schematic diagrams of the cooking utensil in the embodiment of the present application;

[0030] Figure 2 is one of the exploded structure schematic diagrams of the partial structure of the cooking utensil in the embodiment of the present application;

[0031] Figure 3 is one of the structure schematic diagrams of the reflecting cover of the cooking utensil in the embodiment of the present application;

[0032] Figure 4 is one of the structure schematic diagrams of the flow guiding member of the cooking utensil in the embodiment of the present application;

[0033] Figure 5 is the second of the structure schematic diagrams of the flow guiding member of the cooking utensil in the embodiment of the present application;

[0034] Figure 6 is the third of the structure schematic diagrams of the flow guiding member of the cooking utensil in the embodiment of the present application;

[0035] Figure 7 is the fourth of the structure schematic diagrams of the flow guiding member of the cooking utensil in the embodiment of the present application;

[0036] Figure 8 is the second of the exploded structure schematic diagrams of the partial structure of the cooking utensil in the embodiment of the present application;

[0037] Figure 9 is the fifth of the structure schematic diagrams of the flow guiding member of the cooking utensil in the embodiment of the present application;

[0038] Figure 10 is the sixth of the structure schematic diagrams of the flow guiding member of the cooking utensil in the embodiment of the present application;

[0039] Figure 11 is a structure schematic view of the cooking utensil in the embodiment of the utility model;

[0040] Figure 12 is a path schematic view of the hot air flow in the cooking cavity in the embodiment of the utility model;

[0041] Figure 13 is a structure schematic view of the reflecting cover of the cooking utensil in the embodiment of the utility model;

[0042] Figure 14 is a schematic view of multiple other structure forms of the flow guiding part and the convex part and / or the concave part of the cooking utensil in the embodiment of the utility model;

[0043] Figure 15 is an assembly structure schematic view of the cooking cavity, the food material bearing part and the drainage part of the cooking utensil in the embodiment of the utility model;

[0044] Figure 16 is a cooperation structure schematic view of the cooking cavity and the flow guiding part of the cooking utensil in the embodiment of the utility model;

[0045] Figure 17 is a cooperation structure schematic view of the cooking cavity and the flow guiding part of the cooking utensil in the embodiment of the utility model;

[0046] Figure 18 is a cooperation structure schematic view of the cooking cavity and the flow guiding part of the cooking utensil in the embodiment of the utility model;

[0047] Figure 19 is a principle schematic view of breaking the boundary layer for the convex part and / or the concave part in the application;

[0048] Figure 20 is a disassembly structure schematic view of the part structure of the cooking utensil in the embodiment of the utility model.

[0049] Corresponding relationship between the reference signs and the component names in the drawings is: Figures 1 to 20

[0050] ​100 cooking utensil, 1 housing, 12 accommodation cavity, 2 cooking cavity, 20 inner side wall surface, 22 food material inlet and outlet, 24 guide rib, 242 first guide rib, 244 second guide rib, 26 inner bottom wall, 28 groove, 29 guide channel, 3 hot air fan, 4 reflector cover, 42 pressure boosting part, 422 inner wall surface, 424 starting end, 426 ending end, 44 flow guide structure, 46 reflector cover top, 48 reflector cover side, 5 heating device, 6 heat dissipation fan, 7 food material bearing member, 72 ventilation hole, 74 support bottom, 76 rim, 8 flow guide member, 82 flow guide part, 820 outer convex side, 822 inner concave side, 824 first flow guide section, 826 second flow guide section, 842 protruding part, 8422 bending part, 8424 convex bump, 844 recessed part, 86 connecting part, 88 flow guide passage, 89 flow disturbance part, 892 first arc surface, 894 first bending section, 896 second bending section, 9 flow guide member. DETAILED DESCRIPTION

[0051] In order to enable the above-mentioned purpose, features and advantages of the present application to be more clearly understood, the present application will be described in further detail below with reference to the drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0052] In the following description, many specific details are set forth in order to provide a thorough understanding of the present application. However, the present application can be practiced in other manners different from those described herein. Therefore, the scope of the present application is not limited by the specific embodiments disclosed below.

[0053] The embodiments of the present application will be described below with reference to Figures 1 to 20 to describe a cooking utensil 100 provided by the embodiments of the present application.

[0054] As shown in Figures 1 to 20 , the embodiments of the first aspect of the present application provide a cooking utensil 100, comprising: a cooking cavity 2 comprising an inner bottom wall 26; a hot air assembly installed on a side of the cooking cavity 2 along a height direction of the cooking cavity 2 away from the inner bottom wall 26, for forming a hot air flow in the cooking cavity 2. As shown in Figure 2 , Figure 8 and Figure 20 , one or more guide ribs 24 are arranged on the inner side wall of the cooking cavity 2, and the one or more guide ribs 24 are arranged obliquely relative to the height direction of the cooking cavity 2.

[0055] The cooking utensil 100 according to the embodiment of the utility model can be an air fryer or the like. The cooking utensil 100 comprises a shell 1, and the shell 1 is provided with a receiving cavity 12. The shell 1 is the outer shell of the cooking utensil 100. The shell 1 is provided with a removable cooking cavity 2 and a hot air assembly for heating to form a hot air flow. The hot air assembly can be mounted on the side of the cooking cavity 2 away from the inner bottom wall 26 along the height direction, for example, for a side-pull air fryer, the hot air assembly can be mounted on the top of the outer shell. The hot air generated by the hot air assembly can enter the cooking cavity 2 to heat the food in the cooking cavity 2.

[0056] The inner side wall of the cooking cavity 2 is provided with a guide rib 24, and the guide rib 24 is inclined along the height direction. The inclination direction of the guide rib 24 can be consistent with the direction of the air flow, or opposite to the direction of the air flow. The guide rib 24 can realize the effects of pressure boosting, speed increasing, turbulence and the like on the air flow.

[0057] When the inclination direction of the guide rib 24 is consistent with the direction of the air flow, the guide rib 24 can guide the hot air flow in the air fryer. When the air fryer is working, the fan pushes the hot air to circulate in the cavity. Without the guide rib 24, the hot air may flow more disorderly. The presence of the guide rib 24 provides a specific flow path for the hot air, so that the hot air flows along the channel determined by the guide rib 24, and more hot air can flow directionally to the lower part, thereby increasing the air flow in the lower part, and the increase in flow will cause the wind pressure to increase to a certain extent. At the same time, the guide rib 24 will cause turbulence in the air flow. When the hot air meets the guide rib 24, a complex air flow state is formed around the guide rib 24, and vortex and turbulence are generated. These turbulence phenomena can on the one hand disrupt the originally smooth flow state of the air, making the collision between air molecules more frequent, and on the other hand, the turbulence can change the speed and pressure distribution of the air in the local area, forming a relatively low pressure area in the lower area, and the pressure is small in the place with high flow rate, so the surrounding air will flow to the low pressure area, thereby enhancing the wind pressure in the lower part, and making the hot air act more powerfully on the food. In addition, the side wall guide rib 24 of the air fryer can play a role similar to that of a "guide plate", reducing the friction and energy loss between the air and the pot wall during the flow process. If there is no guide rib 24, the hot air near the pot wall may slow down due to direct contact and friction with the pot wall, resulting in a decrease in wind pressure. The presence of the guide rib 24 provides a certain buffer and isolation between the air and the pot wall, so that the air can flow more smoothly along the side wall to the lower part, reducing the energy loss of the air flow, thereby ensuring that the lower part can obtain a relatively large wind pressure and maintaining the efficient circulation of the hot air.

[0058] When the guide rib 24 is tilted in the opposite direction to the airflow, it can accelerate the airflow. When the airflow flows along a sidewall with guide rib 24 and the tilt direction of guide rib 24 is opposite to the airflow, the airflow tends to adhere to the surface of guide rib 24 and flow along its shape. Due to the tilted arrangement of guide rib 24, the airflow is guided in a specific direction during the adhesion flow process. In this process, the airflow is constrained on the path defined by guide rib 24, reducing airflow diffusion and disordered flow, thereby relatively increasing the airflow velocity in that direction. At the same time, when the airflow encounters the tilted guide rib 24 in the opposite direction to the airflow, guide rib 24 will narrow the airflow path in a local area, increasing the airflow velocity and thus causing a decrease in pressure in that area. The surrounding airflow with relatively higher pressure will be attracted, further supplementing and enhancing this accelerated airflow, forming a continuous acceleration process. In addition, the momentum of the airflow changes when it interacts with guide rib 24. The guide ribs 24, tilted in the opposite direction to the airflow, obstruct and reflect the airflow. When the airflow collides with the guide ribs 24, some of its momentum is redirected, causing a velocity component perpendicular to the surface of the guide ribs 24 upon contact. This velocity component, combined with the original airflow velocity, results in an overall acceleration of the airflow. Simultaneously, due to the presence of the guide ribs 24, small vortices and turbulent regions are formed near them during reflection and momentum exchange. The mixing and interaction of airflow in these regions further accelerates the airflow locally and drives the surrounding airflow to accelerate as well, thereby increasing the overall airflow velocity.

[0059] The cooking cavity 2 includes a food inlet / outlet 22, which is positioned opposite to the inner bottom wall 26 along the height direction.

[0060] Optionally, such as Figure 2 As shown, the guide rib 24 includes: a first guide rib 242, which gradually approaches the inner bottom wall 26 along a first direction, which is a clockwise direction around the cooking cavity 2.

[0061] In these embodiments, the clockwise direction can specifically refer to the windward direction. In this case, the first guide rib 242 on the inner wall can press the airflow downwards, increasing the airflow velocity so that the airflow can flow more quickly to the bottom of the cooking cavity 2. This allows more airflow to flow directly to the bottom of the cooking cavity 2 and then upwards onto the food. This arrangement can accelerate the airflow speed and increase the heating efficiency of the cooking appliance 100. Simultaneously, the first guide rib 242 can further define the airflow path, allowing the airflow to circulate better along the designed path, thereby further reducing turbulent airflow.

[0062] Optionally, as shown in Figure 8 The guide ribs 24 include: a second guide rib 244 gradually approaching the inner bottom wall 26 in a second direction, the second direction being a counterclockwise direction around the cooking cavity 2.

[0063] In the embodiments, the second direction can be specifically the upwind direction, and at this time, the second guide rib 244 is a wind-blocking rib. Through the wind-blocking effect of the second guide rib 244, the hot air flow that has been distributed and shunted can be guided to the bottom of the cooking cavity 2, so that the hot air flow can be prevented from circulating around the cooking cavity 2 and colliding to increase wind loss.

[0064] In any of the above embodiments, optionally, as shown in Figure 2 and Figure 8 The cooking cavity 2 has different inner side wall surfaces 20, but the guide ribs 24 are arranged on each inner side wall surface 20. The guide ribs 24 arranged in parallel on the same inner side wall surface 20 can guide the air flow in the same direction, and can ensure that the cross-sectional area of the guide flow channel formed between any two adjacent guide ribs 24 is constant, so that the air flow can be guided to the bottom of the cooking cavity 2 relatively smoothly, and wind energy loss caused by the change of the cross-sectional area of the guide flow channel can be avoided.

[0065] In any of the above embodiments, optionally, as shown in Figure 2 and Figure 8 The guide ribs 24 also satisfy one or more of the following conditions: the guide ribs 24 include straight guide ribs or arc-shaped guide ribs; the plurality of guide ribs 24 located on the same inner side wall surface 20 include guide ribs 24 of at least two lengths; and the side wall of the cooking cavity 2 and the guide ribs 24 are in an integrated structure.

[0066] In this embodiment, the guide ribs 24 can be arranged in an inclined straight line from top to bottom, or can be arranged in an arc shape, as long as the guide ribs 24 are gradually inclined downward along the direction of the air flow.

[0067] The lengths of the plurality of guide ribs 24 on the same inner side wall surface 20 are not completely the same, some are longer and some are shorter. In the design, the lengths of the guide ribs 24 can be reasonably set according to the positions of the guide ribs 24, so that the lengths of the guide ribs 24 at each position can be the longest.

[0068] The side wall of the cooking cavity 2 and the guide ribs 24 are in an integrated structure. Integrating the guide ribs 24 and the side wall of the cooking cavity 2 can improve the connection reliability of the guide ribs 24 on the side wall, so that the guide ribs 24 can be prevented from falling off.

[0069] In any of the above embodiments, optionally, as shown in Figure 2 and Figure 8As shown, the outer side wall of the cooking cavity 2 is provided with a groove 28 corresponding to the guide ribs 24; and / or the guide ribs 24 are protrusions formed by bending the side wall of the cooking cavity 2 inward. In actual processing, the side wall of the cooking cavity 2 can be deformed inward to form the protrusions, and after the side wall is bent inward, the corresponding groove 28 can be formed on the outer side wall of the cooking cavity 2. This kind of arrangement can more conveniently process the required protrusions on the side wall of the cooking cavity 2, thereby simplifying the processing process of the cooking cavity 2 and reducing the processing cost of the cooking cavity 2.

[0070] Optionally, the height of the guide ribs 24 protruding from the inner side wall of the cooking cavity 2 is greater than or equal to 1.5 mm.

[0071] In this embodiment, the height of the guide ribs 24 protruding from the inner wall of the cooking cavity 2 cannot be too low, otherwise it cannot play the role of guiding and shunting. Therefore, the height of the guide ribs 24 needs to be greater than or equal to 1.5 mm.

[0072] Optionally, the number of guide ribs 24 along the extension direction of any guide rib 24 is one.

[0073] In this embodiment, only one guide rib 24 is provided in a particular direction, that is, the guide rib 24 is not segmented in this direction, so that the guide rib 24 can be longer and avoid interruption of the airflow.

[0074] In any of the above embodiments, optionally, as shown in Figure 1 and Figure 2 The hot air assembly includes a hot air fan 3 and a heating device 5. The hot air fan 3 is used to circulate the airflow in the cooking cavity 2, and the heating device 5 is used to heat the circulating airflow to form a hot air flow. The cooking appliance 100 further includes a housing 1, wherein the housing 1 forms an accommodation cavity 12, and the cooking cavity 2 is installed in the accommodation cavity 12; a food material carrier 7 installed in the cooking cavity 2, and a flow guiding gap is provided between the food material carrier 7 and the inner bottom wall 26 of the cooking cavity 2, and the food material carrier 7 is provided with a ventilation hole 72; a flow guiding piece 8 located between the inner bottom wall 26 of the cooking cavity 2 and the food material carrier 7, used to guide the airflow in the flow guiding gap to the side of the cooking cavity 2 away from the inner bottom wall 26 in the height direction. The flow guiding piece 8 includes at least one flow guiding portion 82, and the first end of the flow guiding portion 82 is arranged close to the center of the inner bottom wall 26 of the cooking cavity 2, and the second end of the flow guiding portion 82 extends to the edge of the inner bottom wall 26 of the cooking cavity 2.

[0075] In this embodiment, the hot air assembly comprises a hot air fan 3 and a heating device 5. The hot air fan 3 is rotatably installed in the accommodating cavity 12, and is used to circulate the air flow in the cooking cavity 2. The heating device 5 is installed in the accommodating cavity 12, and is used to heat the air flow. The cooperation of the hot air fan 3 and the heating device 5 can generate a continuously circulating hot air, so that the heating of the food material can be achieved through the hot air flow.

[0076] The cooking appliance 100 further comprises a housing 1, and the accommodating cavity 12 is formed in the housing 1. The housing 1 is the outer shell of the entire cooking appliance 100. The cooking cavity 2 and the hot air assembly for heating the hot air flow are arranged in the housing 1.

[0077] As shown in Figure 1 , Figure 2 and Figure 11 , the cooking appliance 100 further comprises a food material carrier 7 and a flow guide 8. The food material carrier 7 is installed in the cooking cavity 2, and forms a flow guide gap with the inner bottom wall 26 of the cooking cavity 2. The flow guide 8 is installed in the flow guide gap formed by the food material carrier 7 and the cooking cavity 2. The air flow in the flow guide gap can enter the upper part of the cooking cavity 2 from the ventilation hole 72 on the food material carrier 7 under the action of the flow guide 8, that is, the flow guide 8 can guide the food material upward from the bottom of the cooking cavity 2.

[0078] The flow guide 8 comprises one or more flow guide portions 82, and the flow guide portions 82 extend from the center of the inner bottom wall 26 of the cooking cavity 2 to the edge of the inner bottom wall 26 of the cooking cavity 2. The air flow entering the bottom of the cooking cavity 2 can be divided by the one or more flow guide portions 82, so that the air flow can be more evenly distributed in the bottom of the cooking cavity 2, and the uniformity of the heating of the food material by the cooking cavity 2 can be improved. In addition, the food material at the bottom of the cooking cavity 2 can also be guided upward by the one or more flow guide portions 82, so that the wind resistance of the air flow can be reduced, the upward flow speed of the food material can be improved, and the hot air circulation efficiency can be improved.

[0079] The cooperation of the flow guide 8 and the guide ribs 24 can realize downward air guiding while optimizing the upward air guiding capability of the flow guide 8, so that the circulation effect of the air flow in the cooking cavity 2 is better. For example, when the guide ribs 24 are arranged in the wind direction, the cooperation of the flow guide 8 and the guide ribs 24 can increase the downward air pressure while optimizing the upward air guiding capability of the flow guide 8. When the guide ribs 24 are arranged against the wind, the upward air guiding capability of the flow guide 8 can also be optimized.

[0080] The flow guide portions 82 can be straight ribs or curved ribs.

[0081] In any of the above embodiments, optionally, as shown in Figure 4 , Figure 5 , Figure 6 ,Figure 7 、 Figure 9 and Figure 10 As shown in

[0082] In the embodiments, in order to ensure the flow guiding effect of the flow guiding piece 8, the flow guiding part 82 can be provided in plurality. The inner ends of the plurality of flow guiding parts 82 are connected to each other, and the outer ends are arranged at intervals. The flow gap can be divided along the circumference.

[0083] The traditional air cooking appliance uses a frying barrel and a frying plate to form a cooking space. The bottom of the frying barrel and the space of the frying plate are not divided, and the airflow forms a complete vortex (also known as a cold zone). Due to the vortex structure, the flow speed in the center region of the vortex is low, and the heat exchange capacity is low, resulting in a large area of low heat exchange zone in the center region of the food. This makes the heating uniformity of the food poor. After the flow guiding piece 8 divides the airflow, the large vortex (also known as the cold zone) formed at the bottom of the cooking cavity 2 can be reduced, that is, the area of the vortex at the bottom of the cooking cavity 2 can be reduced. Specifically, by dividing, the large vortex (also known as the cold zone) can be dispersed in zones, thereby forming a plurality of small vortices. In this way, the wind loss can be reduced, and a large area of low heat exchange zone can be avoided in the center region of the food. After zoning, the cold zone is distributed to the center of each region with a smaller area, dispersing the large cold zone in the middle of the original cooking cavity without the flow guiding piece 8. The influence of the large cold zone on the food in the middle of the cooking cavity 2 is reduced, and the airflow distribution at the bottom of the cooking cavity 2 is more uniform, thereby the food can be heated more uniformly, the cooking efficiency is improved, and the cooking time is reduced.

[0084] As shown in Figure 7 and Figure 10 The first ends of the plurality of flow guiding parts 82 are connected to each other through the connecting part 86, that is, the plurality of flow guiding parts 82 are directly connected to the connecting part 86, and there is no direct connection between the flow guiding parts 82. In addition, the plurality of flow guiding parts 82 can also be directly connected. At this time, the plurality of flow guiding parts 82 at least partially intersect, that is, the orthographic projection of the plurality of flow guiding parts 82 along the height direction of the cooking cavity 2 at least partially overlaps. For example, the orthographic projection of the plurality of flow guiding parts 82 along the height direction of the cooking cavity 2 can intersect at a point or a line. Due to the cancellation of the connecting part 86 between the plurality of flow guiding parts 82, the airflow can reach the center of the flow guiding piece 8, so that the airflow can be more uniformly distributed at the bottom of the cooking cavity 2.

[0085] In any of the above embodiments, optionally, as shown in Figure 4As shown, the flow guide 8 further comprises: a protruding portion 842 and / or a recessed portion 844 arranged on the flow guide portion 82 and located on at least one side of the flow guide portion 82 arranged opposite along the circumference of the cooking cavity 2, the protruding portion 842 and / or the recessed portion 844 comprises the protruding portion 842 and / or the recessed portion 844 arranged on the flow guide portion 82, and the number of the protruding portion 842 and / or the recessed portion 844 on each flow guide portion 82 is one or more.

[0086] In this embodiment, the protruding portion 842 and / or the recessed portion 844 is arranged on the windward side and / or the leeward side of the flow guide portion 82, and the protruding portion 842 and / or the recessed portion 844 can be specifically the protruding portion 842 and / or the recessed portion 844. The number of the protruding portion 842 and / or the recessed portion 844 on each flow guide portion 82 can be arranged as needed, and the protruding portion 842 and / or the recessed portion 844 on the same flow guide portion 82 can be arranged on the same side or different sides, and the protruding portion 842 and / or the recessed portion 844 on different flow guide portions 82 can be arranged on the same side or different sides, for example, the protruding portion 842 and / or the recessed portion 844 on part of the flow guide portions 82 is arranged on the windward side, and the protruding portion 842 and / or the recessed portion 844 on part of the flow guide portions 82 is arranged on the leeward side. By arranging the protruding portion 842 and / or the recessed portion 844, the heat exchange capacity and flow speed of the airflow can be improved, so that the heating effect of the fluid on the food material can be improved.

[0087] Wherein, the fluid heat exchange process involves three dimensionless parameters, respectively, the Reynolds number Re, the Prandtl number Pr and the Nusselt number Nu. By arranging the protruding portion 842 and / or the recessed portion 844, the fluid boundary layer is changed, the Reynolds number Re and the Prandtl number Pr of the fluid are changed, and the Nusselt number Nu is changed. In this embodiment, the arrangement of the protruding portion 842 and / or the recessed portion 844 increases the Nusselt number and improves the heat exchange capacity. In addition, the arrangement of the protruding portion 842 and / or the recessed portion 844 also improves the fluid speed around the protruding portion 842 and / or the recessed portion 844. Of course, in another embodiment, the protruding portion 842 and / or the recessed portion 844 can not be arranged on the flow guide portion 82. At this time, the flow guide 8 only has the effect of guiding the flow, and has no energy increasing effect.

[0088] In any of the above embodiments, optionally, along the extension track of the flow guide portion 82, the distance between the protruding portion 842 and / or the recessed portion 844 and the first end of the flow guide portion 82 is a first value, the distance between the first end and the second end of the flow guide portion 82 is a second value, and the ratio between the first value and the second value is less than or equal to three quarters.

[0089] In the embodiments, the protrusions 842 and / or the recesses 844 should be arranged slightly closer to the center position, so that the energy increasing effect is better. The positions of the protrusions 842 and / or the recesses 844 can be arranged as required, but in order to ensure the effect of the protrusions 842 and / or the recesses 844, the protrusions 842 and / or the recesses 844 are preferably located at the front three quarters of the flow guide portion 82, and not located at the rear quarter of the flow guide portion 82.

[0090] The distance between the protrusion 842 and / or the recess 844 and the first end of the flow guide portion 82 is the distance along the track of the flow guide portion 82 from the protrusion 842 and / or the recess 844 to the first end of the flow guide portion 82. The distance of the flow guide portion 82 from the first end to the second end is the distance along the track of the flow guide portion 82 from the first end to the second end.

[0091] In any of the above embodiments, optionally, as shown in Figure 4 and Figure 5 The two sides of the flow guide portion 82 arranged opposite along the circumference of the cooking cavity 2 are respectively a first side and a second side; the first side and the second side of the same flow guide portion 82 are both provided with protrusions 842, or both provided with recesses 844; or one of the first side and the second side of the same flow guide portion 82 is provided with protrusions 842, and the other is provided with recesses 844, or one of the first side and the second side of the same flow guide portion 82 is provided with protrusions 842 or is provided with recesses 844.

[0092] In the embodiments, the two sides of the flow guide portion 82 arranged opposite along the circumference of the cooking cavity 2 are respectively a first side and a second side, wherein one of the first side and the second side is a windward surface, and the other is a leeward surface. When the protrusions 842 and / or the recesses 844 are arranged, the protrusions 842 or the recesses 844 can be arranged on both the windward surface and the leeward surface of the flow guide portion 82 to increase energy. Of course, the protrusions 842 and / or the recesses 844 arranged on the windward surface and the leeward surface of the flow guide portion 82 can be different, such as one is provided with protrusions 842, and the other is provided with recesses 844.

[0093] In any of the above embodiments, optionally, the shape of the protrusion 842 and / or the recess 844 comprises at least one of an arc shape, a trapezoidal shape, a triangular shape, or a square shape.

[0094] In the embodiments, the shape of the protrusion 842 and / or the recess 844 can be arranged in various shapes as required, such as an arc shape, a trapezoidal shape, a triangular shape, or a square shape. However, preferably, the protrusions 842 are arranged on the flow guide portion 82, such as arc-shaped protrusions.

[0095] In any of the above embodiments, optionally, as shown inFigure 4 and Figure 5 As shown in FIGS. 8A and 8B, the protruding portion 842 and / or the recessed portion 844 comprises an arc-shaped protrusion and / or an arc-shaped recess arranged on the flow guide portion 82.

[0096] In the embodiments, the protruding portion 842 and / or the recessed portion 844 is arc-shaped, such as an arc-shaped protrusion and / or an arc-shaped recess. Arranging the protruding portion 842 and / or the recessed portion 844 as arc-shaped can make the air flow smoother and avoid unnecessary obstruction of the air flow by the protruding portion 842 and / or the recessed portion 844.

[0097] In any of the above embodiments, optionally, as shown in FIGS. 8A and 8B, the protruding portion 842 comprises a bent portion 8422 bent by the flow guide portion 82 in the circumferential direction of the cooking cavity 2. Figure 9 、 Figure 10 and Figure 14 As shown in FIGS. 8A and 8B, the protruding portion 842 comprises a bent portion 8422 bent by the flow guide portion 82 in the circumferential direction of the cooking cavity 2.

[0098] In the embodiments, the protruding portion 842 can be arranged in different forms, for example, the protruding portion 842 can be a bent portion 8422 bent by the flow guide portion 82 in the circumferential direction of the cooking cavity 2, that is, the protruding portion 842 is formed by bending and deforming the flow guide portion 82, which can ensure the connection strength of the flow guide portion 82 and the protruding portion 842 and make the flow guide 8 easier to process.

[0099] In any of the above embodiments, the protruding portion 842 plays a role in accelerating the air flow, and on the other hand, the protruding portion 842 can extrude the newly formed small vortex and reduce its area, thereby reducing the cold area and improving the cooking uniformity.

[0100] The recessed portion 844 can accelerate the air flow and thus improve the cooking uniformity.

[0101] Specifically, in any of the above embodiments, the flow guide portion 82 is provided with the protruding portion 842, which brings significant double effects to the system operation and plays an important role in the process of aerodynamics and heat transfer.

[0102] From a microscopic perspective, when the stable airflow flows through the guide portion 82, it immediately interacts with the protruding portion 842. Due to the special structure of the protruding portion 842, the airflow passage is locally narrowed, thereby causing the cross-sectional area of the airflow passage to decrease. According to the continuity equation of fluid mechanics, under the condition that the airflow flow rate is constant, the decrease in the cross-sectional area necessarily causes the airflow velocity to increase. During heat exchange, the increase in airflow velocity can significantly increase the convective heat transfer coefficient between the fluid and the surrounding environment. This enables heat to be more efficiently transferred from the heating element to the airflow, thereby comprehensively improving the heat exchange capacity of the system, and the improvement in the heat exchange capacity directly manifests as an increase in the heating efficiency. Food materials that originally require a long time to reach a predetermined temperature can now be heated in a shorter time, effectively shortening the cooking time.

[0103] During the airflow circulation process, the guide portion 82 is responsible for disrupting the original airflow to form a plurality of new small vortexes. At this time, the protruding portion 842 exerts a squeezing action on these small vortexes. Under the squeezing action, the rotation space of the small vortexes decreases, and their areas also decrease. In actual cooking utensils, such as air fryers, uneven airflow distribution and unreasonable vortex layout are the main reasons for the formation of cold zones. The protruding portion 842 optimizes the uniformity of airflow distribution in the cooking area by reducing the vortex area. This enables heat to be uniformly distributed in the entire cooking area, avoiding the problem of uneven cooking of food materials caused by local cold zones, thereby improving the uniformity of cooking and ensuring that each part of the food material can achieve the desired cooking effect, thereby ensuring the quality and taste consistency of the dish. On the one hand, the protrusion functions to accelerate the airflow, and on the other hand, the protrusion exerts a squeezing action on the newly formed small vortexes and reduces their areas, thereby reducing the cold zone and improving the cooking uniformity.

[0104] When the recess portion 844 is provided to increase the energy, the recess functions to accelerate the airflow, thereby improving the cooking uniformity.

[0105] When the guide portion 82 is provided with the recess portion 844, the airflow approaches the guide portion 82. Due to the special geometry of the recess portion 844, the internal airflow passage is in a contraction-expansion shape. According to the continuity equation of fluid mechanics, under the condition that the airflow flow rate is constant, when the airflow flows through the contraction section of the recess portion 844, the flow passage cross-sectional area decreases, causing the airflow velocity to increase significantly, thereby significantly increasing the convective heat transfer coefficient between the airflow and the surrounding environment, and reducing the local temperature difference caused by uneven heat exchange. At the same time, the accelerated airflow can quickly and uniformly cover the cooking area, ensuring that each part of the food material absorbs an equal amount of heat, thereby avoiding the situation of a charred edge and a raw center.

[0106] When the protruding portion 842 is arranged on one side of the flow guide portion 82, the recessed portion 844 is arranged on the other side of the flow guide portion 82, and a plurality of flow guide portions 82 are arranged at intervals in the circumferential direction, the air flow passes through the protruding portion 842 of one flow guide portion 82 and the recessed portion 844 of another flow guide portion 82. When the air flow passes through the protruding portion 842, the air flow speed increases due to the change of the air flow passage caused by the protruding portion according to the principle of fluid mechanics. When the air flow passes through the recessed portion 844, the air flow is further accelerated due to the special contraction-expansion structure of the recessed portion. The air flow acceleration caused by the protruding portion 842 and the recessed portion 844 on different flow guide portions is different, which makes the air flow of different flow rates intersect and mix between the circumferentially arranged flow guide portions. This mixing effect breaks the single flow pattern that may exist in the air flow, and makes the air flow form a more complex and uniform flow field distribution in the cooking cavity. At the same time, the increase of the air flow speed and the mixing of the air flow of different flow rates greatly strengthen the heat exchange effect. In the heat transfer process, the convective heat transfer coefficient is closely related to the air flow speed. The convective heat transfer coefficient between the air flow accelerated by the protruding portion 842 and the recessed portion 844 and the surrounding environment is significantly increased, which means that the heat generated by the heating element can be more efficiently transferred to the air flow, and then quickly and uniformly transferred to the surface of the food by the air flow. This composite structure makes the heat distribution in the cooking cavity more uniform, reduces the local overheating or overcooling area, and effectively improves the overall heat exchange efficiency. And in this air flow environment, each part of the bread can receive an equal and stable amount of heat, avoiding the situation that some areas are roasted while some areas are not cooked through due to uneven air flow, thereby improving the uniformity and consistency of cooking. Due to the acceleration, mixing and strengthening of the heat exchange effect of the air flow, the cooking time is shortened. The food can reach the ideal cooking temperature faster, thereby improving the cooking efficiency.

[0107] This unique air flow guiding method also provides the possibility of expanding the cooking mode. By adjusting the arrangement interval of the flow guide portion 82, the shape and size of the protruding portion 842 and the recessed portion 844 and other parameters, different air flow modes can be realized to meet the cooking needs of different types of food. For example, for food that needs to be quickly roasted at high temperature, the structure can be adjusted to make the air flow faster and the heat transfer more rapid; while for food that needs to be slowly roasted at low temperature, the air flow distribution can be optimized to make the heat more uniform and gently transmitted. This provides options for the functional innovation and diversified development of the cooking appliance.

[0108] Optionally, the flow guide piece 8 comprises a plurality of connecting portions 86, and the first ends of the plurality of flow guide portions 82 are connected to each other through the connecting portions 86. That is, the plurality of flow guide portions 82 are all connected to the connecting portions 86 directly, and there is no direct connection between the flow guide portions 82. With this arrangement, the strength of the flow guide piece 8 can be improved through the additionally arranged connecting portions 86.

[0109] As shown in FIG. 6, the flow guide portion 82 comprises a plurality of protruding portions 842 and a plurality of recessed portions 844. The protruding portions 842 and the recessed portions 844 are arranged alternately in the circumferential direction of the flow guide portion 82. The protruding portion 842 is arranged on one side of the flow guide portion 82, and the recessed portion 844 is arranged on the other side of the flow guide portion 82. The protruding portion 842 and the recessed portion 844 are arranged at intervals in the circumferential direction of the flow guide portion 82. Figure 8 ,Figure 9 、 Figure 10 and Figure 20 As shown in FIG. 8, the flow guide part 82 is provided with one or more turbulence parts 89, which are located on at least one of the two sides of the flow guide part 82 opposite to each other along the circumference of the cooking cavity 2. By providing the turbulence parts 89, the central airflow can be disturbed, for example, the airflow going back to the center can be blocked, so that the airflow is reflected to the center, thereby forming a stirring effect on the airflow, so as to break the vortex in the middle part and avoid forming a vortex, thereby reducing the low-speed airflow area and making the airflow more evenly distributed in the cooking cavity 2.

[0110] The flow guide part 82 further includes a first flow guide segment 824 and a second flow guide segment 826 connected to the two ends of the turbulence part 89, and the first flow guide segment 824 and the second flow guide segment 826 are arcuately connected to the turbulence part 89. The turbulence part 89 includes a first bent segment 894 connected to the first flow guide segment 824 and a second bent segment 896 connected to the second flow guide segment 826, and the inner sides of the first bent segment 894 and the second bent segment 896 abut each other or the distance between the inner sides of the first bent segment 894 and the second bent segment 896 is relatively small, thereby forming a narrow gap to avoid the intake airflow entering between the first bent segment 894 and the second bent segment 896.

[0111] Further, the inner sides of the first bent segment 894 and the second bent segment 896 are provided with a weld seam, by which the distance between the inner sides of the first bent segment 894 and the second bent segment 896 can be blocked to avoid the intake airflow entering the gap between the first bent segment 894 and the second bent segment 896.

[0112] In a specific embodiment, the bent part 8422 is formed as a turbulence part 89.

[0113] In any of the above embodiments, optionally, the face of the turbulence part 89 close to the first end of the flow guide part 82 is a first arc face 892, and the end of the first arc face 892 away from the flow guide part 82 extends inwardly.

[0114] In this embodiment, the inner side of the turbulence part 89 provided along the radial direction is arcuately provided, so as to better back up the airflow, so that the airflow flows upwardly, thereby improving the uniformity of the airflow in the cooking cavity 2.

[0115] Optionally, as shown in FIG. 8, the protruding part 842 includes a convex bump 8424 provided on one of the two sides of the flow guide part 82 opposite to each other along the circumference of the cooking cavity 2 and protruding from the flow guide part 82. Figures 4 to 7

[0116] ​In the embodiments, the protruding portion 842 can be provided in different forms. For example, the protruding portion 842 is a convex 8424 protruding from the surface of the flow guide portion 82.

[0117] As shown in Figure 14 , the flow guide portion 82 and the protruding portion 842 and / or the recessed portion 844 thereon can be in various forms. Specifically, the flow guide portion 82 can be a straight rib or a curved rib, and the flow guide portion 82 can be a continuous rib or a plurality of disconnected portions. The protruding portion 842 and / or the recessed portion 844 can be a concave structure or a convex structure.

[0118] In any of the above embodiments, optionally, as shown in Figures 4 to 7 and Figure 9 , Figure 10 , the flow guide portion 82 gradually extends along the clockwise direction or the counterclockwise direction of the cooking cavity 2 from the first end to the second end.

[0119] In the embodiments, the flow guide portion 82 is inclined from the first end to the second end, and the inclination direction can be set according to the airflow direction. Therefore, the flow guide portion 82 can rotate clockwise or counterclockwise from the first end to the second end.

[0120] By means of the inclined extension of the flow guide portion 82, the hot air flow hitting the flow guide portion 82 generates airflow components towards the center and upwards. In this way, the airflow can be concentrated towards the center and the upper part, thereby solving the problem of insufficient airflow in the center of the cooking cavity 2.

[0121] In any of the above embodiments, optionally, as shown in Figures 4 to 7 and Figure 9 , Figure 10 , the second flow guide portion 82 includes a windward surface, at least a portion of the windward surface is inclined relative to the height direction of the cooking cavity 2, and the inclination directions of the windward surfaces of the plurality of second flow guide portions 82 are the same. The angle between the windward surface of the flow guide portion 82 and the horizontal plane can reduce the wind resistance of the upward movement of the airflow, and at the same time, guide the airflow upwards. In this way, the speed of the hot air flow can be further improved.

[0122] In any of the above embodiments, optionally, as shown in Figures 4 to 7 and Figure 9 , Figure 10 , the flow guide portion 82 gradually extends along the clockwise direction or the counterclockwise direction of the cooking cavity 2 from the first end to the second end in a curve, one side of the flow guide portion 82 arranged along the circumferential direction of the cooking cavity 2 is an outer convex side 820, and the other side of the flow guide portion 82 arranged along the circumferential direction of the cooking cavity 2 is an inner concave side 822.

[0123] In the embodiments, the flow guide portion 82 extends along the circumference of the cooking cavity 2 in a curve (such as an arc). For example, the flow guide portion 82 is arranged in an arc. That is, the flow guide portion 82 is a structure protruding from one side to the other side, and can also be understood as a concave structure concave from one side to the other side, so that the flow guide portion 82 includes an outer convex side 820 and an inner concave side 822, so that the flow guide portion 82 is relatively smooth, thereby reducing the resistance of the flow guide portion 82 to the airflow.

[0124] In any of the above embodiments, optionally, as shown in Figures 4 to 7 and Figure 9 , Figure 10 The protruding portion and / or the concave portion are located on the outer convex side 820. This arrangement can achieve speed-up and extrusion of the airflow.

[0125] Specifically, when the convex side of the arc-shaped flow guide portion 82 is combined with the protruding portion 842, the arc-shaped flow guide portion 82 itself is more consistent with the direction of airflow, can avoid forming a large resistance to the airflow like a special-shaped rib, can effectively guide the airflow to move to the middle, reduce flow loss, and make the airflow flow more smoothly in the cooking cavity. At the same time, the protruding portion 842 and the concave portion 844 change the airflow channel, respectively increase the speed of the airflow flowing through, the increase of the airflow speed and the mixing of the airflow with different flow rates greatly strengthen the heat exchange effect, and the convective heat transfer coefficient with the surrounding environment is significantly increased. The heat generated by the heating element can be more efficiently transferred to the airflow, and then quickly and uniformly transferred to the surface of the food material, reducing the local overheating or overcooling area in the cooking cavity, effectively improving the overall heat exchange efficiency, and maximizing the utilization of heat.

[0126] In some embodiments, the hot air assembly includes a hot air fan 3 rotating in a clockwise direction, and the first flow guide portion 82 gradually extends in an arc shape along the counterclockwise direction of the cooking cavity 2 from the first end to the second end, the arc-shaped convex side forms the outer convex side 820 and is provided with the protruding portion 842, and the arc-shaped concave side is provided with the inner concave side 822 and is provided with the concave portion 844. In this case, the hot air is guided to the arc-shaped concave side of the first flow guide portion 82, the arc-shaped concave side has small flow resistance, the hot air is speeded up, and then moves into the cooking cavity 2 through the opposite protruding portion 842. The protruding portion 842 speeds up the airflow again while extruding the cold area to reduce its area, sufficiently reduces the influence of the cold area and greatly increases the wind speed, and effectively improves the cooking uniformity.

[0127] In any of the above embodiments, optionally, the plurality of flow guiding portions 82 divide the flow guiding gap into a plurality of flow guiding passages 88 along the circumference of the cooking cavity 2. The cooking cavity 2 comprises a plurality of inner side wall surfaces 20, and the inner side wall surfaces 20 are provided with a plurality of guide ribs 24, and the guide ribs 24 on the same inner side wall surface 20 enclose a group of guide channels 29, and each group of guide channels 29 comprises one or more guide channels 29, and any guide channel 29 is enclosed by two guide ribs 24 arranged in parallel to each other. The outlet of the one or more guide channels 29 on the same inner side wall surface 20 is arranged corresponding to the inlet of a flow guiding passage 88. The plurality of flow guiding passages 88 are arranged corresponding to the plurality of groups of guide channels 29, for example, the outlets of the plurality of groups of guide channels 29 are arranged facing the inlets of the plurality of flow guiding passages 88.

[0128] In this embodiment, the cooking cavity 2 has different inner side wall surfaces 20, but each inner side wall surface 20 is provided with guide ribs 24. The plurality of guide ribs 24 can form guide channels 29 on the inner side wall of the cooking cavity 2 to downwardly guide the airflow, and through the guidance of the airflow through the guide channels 29, the airflow can be smoothly flowed to the bottom of the food material carrier 7. Specifically, the guide channels 29 on each inner side wall surface 20 form a group, and the outlet of each group of guide channels 29 is arranged corresponding to the region formed by any two adjacent flow dividing portions, so that the airflow can directly enter the different sub-regions enclosed by the flow guiding member 8 along each group of guide channels 29, and thereafter, the airflow flows upwardly after being guided by the flow guiding portion 82, so as to act on the food material. With such an arrangement, the guide ribs 24 on each inner side wall surface 20 are matched with the flow guiding member 8, and the effects of the two are coupled with each other, so that the air resistance of the hot air airflow is smaller and the downward air pressure is larger, so as to reduce the along-path loss of the hot air airflow and make the heat exchange performance of the hot air decay less, which can obviously improve the cooking uniformity. Moreover, the guide ribs 24 on each inner side wall surface 20 form a group of guide channels 29, so that the direction of each group of guide channels 29 is the same, thereby making each group of guide channels 29 correspond to the plurality of sub-regions formed by the plurality of flow guiding portions 82 one by one, avoiding the case that a group of guide channels 29 corresponds to a plurality of sub-regions or a plurality of groups of guide channels 29 correspond to the same sub-region.

[0129] In any of the above embodiments, optionally, as shown in Figures 4 to 7 and Figure 9 , Figure 10 shown, the flow guiding portion 82 is arranged in an inclined manner relative to the height direction of the cooking cavity 2. Optionally, the angle between the leeward side of the flow guiding portion 82 and the bottom of the cooking cavity 2 is the inclination angle of the flow guiding portion 82. The inclination angle is less than 90°, and can be specifically 10°-80°, for example, the inclination angle can be specifically 30°-60°, and exemplarily, the inclination angle is about 45°.

[0130] In this embodiment, the guide portion 82 is obliquely arranged, i.e. the guide portion 82 is not vertically arranged. And the guide portion 82 is obliquely arranged along the rotation direction of the hot air fan 3 from the bottom to the top, i.e. the guide portion 82 is obliquely arranged along the rotation direction of the air flow from the bottom to the top, so that the guide portion 82 is arranged backward along the rotation direction of the hot air fan 3, so that the windward side of the guide portion 82 is relatively flat (i.e. the angle between the windward side of the guide portion 82 and the bottom of the cooking cavity 2 is greater than 90°), so that the air flow can move upward along the guide portion 82, so as to reduce the resistance of the guide portion 82 to the wind and improve the speed of the air flow when flowing upward.

[0131] In any of the above embodiments, optionally, the height of the protruding portion 842 protruding from the guide portion 82 is greater than or equal to 3 mm, or the depth of the recessed portion 844 recessed relative to the guide portion 82 is greater than or equal to 3 mm.

[0132] In this embodiment, the height of the protruding portion 842 and / or the recessed portion 844 is greater than or equal to 3 mm. The height H of the protruding portion 842 and / or the recessed portion 844 is defined as the maximum distance between the surface of the protruding portion 842 and / or the recessed portion 844 and the projection of the guide portion 82 in the normal direction, and the normal direction is defined as the normal direction of the radius of curvature of the guide portion 82 at the position of the protruding portion 842 and / or the recessed portion 844. By limiting the height of the protruding portion 842 and / or the recessed portion 844, the Nusselt number can be further increased, the heat exchange capacity is improved, and the fluid velocity around the protruding portion 842 and / or the recessed portion 844 is also improved. The height of the protruding portion 842 is the height of the protruding portion protruding from the guide portion 82, and the height of the recessed portion 844 is the depth of the recessed portion recessed relative to the guide portion 82.

[0133] In any of the above embodiments, optionally, the width of the guide gap in the height direction of the cooking cavity 2 is greater than 0 mm and less than or equal to 5 mm. The width can be reasonably set as needed.

[0134] In any of the above embodiments, optionally, the width of the guide gap in the height direction of the cooking cavity 2 is greater than or equal to 1 mm and less than or equal to 5 mm.

[0135] In this embodiment, the height of the flow guiding gap between the food material carrier 7 and the bottom of the cooking cavity 2 can be specifically 1mm-5mm, so that the flow guiding gap is moderate, avoiding that the flow guiding gap is too large, resulting in space waste. The flow guiding gap is too large, which will also result in poor flow guiding effect of the flow guiding piece 8. At the same time, the flow guiding gap should not be too small, otherwise, it is easy to cause poor air flow. Considering comprehensively, setting the height of the flow guiding gap between the food material carrier 7 and the bottom of the cooking cavity 2 to 1mm-5mm can make the size of the air flow channel moderate, so as to ensure the air flow velocity and the flow guiding effect of the flow guiding piece 8, and at the same time, the space of the cooking cavity 2 for accommodating food materials is larger.

[0136] Exemplarily, the flow guiding piece 8 is fixedly installed between the inner bottom wall 26 of the cooking cavity 2 and the food material carrier 7.

[0137] Among them, the cooking cavity 2 or the food material carrier 7 is provided with a limiting part, and the limiting part is used for circumferentially (i.e. circumferentially of the cooking cavity 2) limiting the flow guiding piece 8, so that the flow guiding piece 8 cannot rotate along the circumference of the cooking cavity 2. Through the limiting part of the cooking cavity 2 or the food material carrier 7, the flow guiding piece 8 can be circumferentially limited, so as to avoid the flow guiding piece 8 from rotating along the circumference of the cooking cavity 2 under the action of the air flow. Due to the fact that the flow guiding piece 8 does not need to rotate, the plurality of flow guiding parts 82 can be arranged along the diagonal line of the cooking cavity 2 during design, so as to increase the size of the flow guiding part 82, so that the flow guiding effect of the flow guiding piece 8 is better.

[0138] In any of the above embodiments, optionally, at least part of the inner side wall surface 20 of the cooking cavity 2 can circumferentially limit at least one of the plurality of flow guiding parts 82.

[0139] In this embodiment, the shape of the inner side wall of the cooking cavity 2 can be reasonably set to limit the flow guiding part 82 through the inner side wall of the cooking cavity 2, for example, a limiting protrusion or a limiting groove can be arranged on the inner side wall of the cooking cavity 2 to realize the circumferential limitation of the flow guiding part 82.

[0140] In any of the above embodiments, optionally, the cooking cavity 2 comprises a plurality of inner side wall surfaces 20, and at least one flow guiding part 82 is limitedly installed between two adjacent inner side wall surfaces 20.

[0141] In this embodiment, the limiting portion is composed of two mutually connected inner side wall surfaces 20, the two mutually connected inner side wall surfaces 20 form a limiting angle, and the flow guide portion 82 is limitedly installed in the limiting angle formed by the two mutually connected inner side wall surfaces 20, so that a set of two adjacently arranged inner side wall surfaces 20 can circumferentially limit one flow guide portion 82. Due to the fact that the cooking cavity 2 is mostly square in structure, a plurality of limiting angles exist in the conventional cooking cavity 2 itself, and in the present application, the limiting angle of the conventional cooking cavity 2 can be used to limit the flow guide portion 82, so that the structure of the cooking cavity 2 does not need to be changed, thereby simplifying the structure of the cooking cavity 2 and reducing the processing cost of the product.

[0142] For example, the cooking cavity 2 is a square cavity, and the flow guide portion 82 is four, and the four flow guide portions 82 are arranged along the diagonal lines of the square cavity, so that the four flow guide portions 82 can be limited in the four corners of the square cavity, thereby avoiding the rotation of the flow guide 8 following the airflow.

[0143] In any of the above embodiments, optionally, each flow guide portion 82 is limitedly installed between a set of two adjacently arranged inner side wall surfaces 20.

[0144] In this embodiment, a set of limiting side walls can be arranged for each flow guide portion 82, so that each flow guide portion 82 can be limitedly installed between two adjacently arranged inner side wall surfaces 20, thereby achieving multiple circumferential limitations of the entire flow guide 8.

[0145] In any of the above embodiments, optionally, the two sides of the flow guide 8 arranged along the height direction of the cooking cavity 2 are respectively in abutment with the food material bearing member 7 and the inner bottom wall 26 of the cooking cavity 2.

[0146] In this embodiment, the upper and lower end faces of the flow guide 8 are in abutment with the food material bearing member 7 and the inner bottom wall 26 of the cooking cavity 2, so as to further fix the flow guide 8. In actual process, the friction between the flow guide 8 and the food material bearing member 7 and the inner bottom wall 26 of the cooking cavity 2 can be appropriately increased, so that the flow guide 8 cannot rotate following the airflow. At this time, at least part of the food material bearing member 7 and the inner bottom wall 26 of the cooking cavity 2 constitutes a limiting portion, so that the rotation of the flow guide 8 can be limited by the food material bearing member 7 and the inner bottom wall 26 of the cooking cavity 2, thereby not needing to additionally arrange other limiting structures.

[0147] In some embodiments, the flow guide 8 is rotatably installed between the inner bottom wall 26 of the cooking cavity 2 and the food material bearing member 7, and through the rotation of the flow guide 8, the airflow can be more uniformly distributed in the cooking cavity 2.

[0148] In any of the above embodiments, optionally, the food material carrier 7 is detachably installed in the cooking cavity 2, and / or the flow guide 8 is detachably installed between the inner bottom wall 26 of the cooking cavity 2 and the food material carrier 7, or the flow guide 8 is integrated with the inner bottom wall 26 of the cooking cavity 2, or the flow guide 8 is integrated with the food material carrier 7.

[0149] In this embodiment, the food material carrier 7 is detachably arranged, facilitating the cleaning of the bottom of the cooking cavity 2. The detachable flow guide 8 also facilitates the cleaning and replacement of the flow guide 8. Of course, the flow guide 8 can also be directly installed on the food material carrier 7 or directly installed on the inner bottom wall 26 of the cooking cavity 2. For example, the flow guide 8 and the food material carrier 7 can be arranged in an integrated structure to ensure the connection reliability between them. Or the flow guide 8 and the cooking cavity bottom wall can be arranged in an integrated structure to ensure the connection reliability between them.

[0150] In a specific embodiment, optionally, the two sides of the flow guide 8 arranged along the height direction of the cooking cavity 2 abut against the food material carrier 7 and the inner bottom wall 26 of the cooking cavity 2, respectively.

[0151] In this embodiment, the upper and lower end faces of the flow guide 8 are abutted by the food material carrier 7 and the inner bottom wall 26 of the cooking cavity 2, forming a complete partitioned channel, ensuring that the hot air flow flows along the predetermined partitioned path and forms a small cold zone in the middle of each region as predetermined, and additionally, the flow guide 8 can be fixed. In actual process, the friction between the flow guide 8 and the food material carrier 7 and the inner bottom wall 26 of the cooking cavity 2 can be appropriately increased, so that the flow guide 8 cannot rotate with the air flow. At this time, at least part of the food material carrier 7 and the inner bottom wall 26 of the cooking cavity 2 constitutes a limiting part, so that the flow guide 8 can be limited from rotating by the food material carrier 7 and the inner bottom wall 26 of the cooking cavity 2, thereby not needing to additionally set other limiting structures.

[0152] In any of the above embodiments, optionally, the shape of the flow guide part 82 can be set as a sheet, a strip or a rib structure as needed. That is, the flow guide part 82 can include a flow guide sheet and / or a flow guide rib and / or a flow guide strip.

[0153] In any of the above embodiments, optionally, along the height direction of the cooking cavity 2, a gap is provided between at least part of the flow guide part 82 and the food material carrier 7, and / or a gap is provided between at least part of the flow guide part 82 and the inner bottom wall 26 of the cooking cavity 2. This can make a small part of the air flow flow freely while making most of the air flow flow along the predetermined partition, thereby producing a certain heat supplement effect. In addition, it can also reduce the friction between the flow guide part 82 and the food material carrier 7 and the inner bottom wall 26 of the cooking cavity 2 when the flow guide 8 rotates.

[0154] In any of the above embodiments, optionally, the guide gap is greater than 0 mm and less than or equal to 5 mm in the height direction of the cooking cavity 2.

[0155] In this embodiment, the guide gap cannot be too large, otherwise the upper space for food materials will be insufficient. Therefore, the guide gap can be less than or equal to 5 mm. Of course, the lower limit of the guide gap can be reasonably set according to needs.

[0156] Further, as shown in Figure 2 , Figure 8 and Figure 11 , the cooking appliance 100 further comprises a reflection cover 4 installed in the accommodation cavity 12 and located on the side of the hot air fan 3 away from the cooking cavity 2. The reflection cover 4 comprises a pressure boosting portion 42 and a guide structure 44. The pressure boosting portion 42 is capable of boosting the airflow discharged by the hot air fan 3, and the guide structure 44 is capable of guiding the boosted airflow towards the cooking cavity 2.

[0157] In this embodiment, the reflection cover 4 is provided on the side of the hot air fan 3 away from the cooking cavity 2. The reflection cover 4 is used to reflect and guide the airflow discharged by the hot air fan 3, so that the airflow can enter the cooking cavity 2.

[0158] In the conventional cooking appliance 100 with a hot air assembly, the reflection cover 4 has no pressure boosting area and guide surface. This makes the airflow discharged by the hot air fan 3 directly hit the reflection cover 4 and then move downward along the side wall. In this process, the airflow has no guidance and the airflow direction changes dramatically, resulting in a large pressure loss of the airflow. Based on this, in the present embodiment, the pressure boosting portion 42 and the guide portion 82 are provided on the reflection cover 4. The pressure boosting portion 42 is capable of boosting the airflow, and the guide portion 82 is capable of guiding the airflow. This can make the change of the airflow direction relatively smooth, reduce the pressure loss when the airflow direction changes, and make the airflow move downward with a smaller pressure loss. This can improve the flow speed of the airflow and make the airflow flow farther, so as to improve the uniformity of the distribution of the airflow in the cooking cavity 2.

[0159] In addition, as shown in Figure 11 and Figure 12As shown, the plurality of guide ribs 24 can form a guide channel 29 on the inner side wall of the cooking cavity 2 to downwardly guide the air flow, and through the guide of the guide channel 29, the air flow can be smoothly flowed to the bottom of the food material bearing member 7. Exemplarily, the outlet of the guide channel 29 is arranged corresponding to the area formed by any two adjacent flow dividing portions, so that the air flow can directly enter into different sub-zones surrounded by the flow guiding member 8 along the guide channel 29, and then, after the air flow is guided by the flow guiding portion 82, the air flow flows upwardly to act on the food material. With such arrangement, the guide ribs 24 and the flow guiding member 8 are matched, and under the mutual coupling effect of the effects of the two, the air flow resistance of the hot air flow is smaller, and the downward air pressure is larger, so that the air flow loss along the way can be reduced, and the heat exchange performance decay of the hot air is less, which can obviously improve the cooking uniformity.

[0160] As shown in Figure 2 , Figure 3 and Figure 13 , the cooking appliance 100 further comprises a reflection cover 4 installed in the accommodation cavity 12 and located on the side of the hot air assembly away from the inner bottom wall 26, and the reflection cover 4 comprises a pressurizing portion 42 capable of pressurizing the air flow discharged by the hot air fan 3.

[0161] In this embodiment, the reflection cover 4 is further provided for the hot air assembly, and the reflection cover 4 is used for reflecting the air flow discharged by the hot air fan 3 so that the air flow can enter the cooking cavity 2.

[0162] In the traditional cooking appliance 100 with a hot air assembly, the reflection cover 4 has no pressurizing area and flow guiding surface. This makes the air flow discharged by the hot air fan 3 directly hit the reflection cover 4 and then flow downwardly along the side wall. In this process, the air flow has no guide, and the air flow direction changes sharply, which results in a large pressure loss of the air flow. Based on this, in the present embodiment, the pressurizing portion 42 is arranged on the reflection cover 4, and the air flow can be pressurized through the pressurizing portion 42. This can make the change of the air flow direction relatively smooth, so as to reduce the pressure loss when the air flow direction changes, and make the air flow move downwardly with smaller pressure loss. This can improve the flow speed of the air flow, and make the air flow flow farther, so as to improve the distribution uniformity of the air flow in the cooking cavity 2, thereby effectively improving the phenomenon that the central wind speed at the bottom of the cooking cavity 2 is low and the wind speed around is high in the prior art.

[0163] In the cooking appliance 100, the cooking appliance 100 can be an air fryer or an oven-type air fryer.

[0164] In any of the above embodiments, optionally, as shown in Figure 2 , Figure 3 and Figure 13 , the reflection cover 4 further comprises a flow guiding structure 44 capable of guiding the pressurized air flow to the direction of the cooking cavity 2.

[0165] In the embodiments, the flow guide portion 82 is arranged on the reflector 4, and the flow guide portion 82 can guide the pressurized air flow to flow more orderly into the cooking cavity 2, so as to avoid the pressurized air flow from colliding with each other and being wasted, thereby improving the flow speed of the air flow, making the air flow flow farther, and improving the uniformity of the air flow in the cooking cavity 2, so as to effectively improve the phenomenon that the central wind speed at the bottom of the cooking cavity 2 is low and the wind speed around the cooking cavity 2 is high in the prior art.

[0166] In any of the above embodiments, optionally, as shown in Figure 2 、 Figure 3 and Figure 13 , the pressurizing portion 42 is a plurality of pressurizing portions 42, and the plurality of pressurizing portions 42 are sequentially arranged along the circumferential direction of the hot air fan 3, and any two adjacent pressurizing portions 42 are connected by the flow guide structure 44.

[0167] In the embodiment, the pressurizing portion 42 is a plurality of pressurizing portions 42, and the plurality of pressurizing portions 42 are uniformly arranged along the circumferential direction of the hot air fan 3, and the flow guide structure 44 is formed between any two pressurizing portions 42. The pressurized air flow is guided into the cooking cavity 2 along the flow guide structure 44 after passing through the pressurizing portion 42. The plurality of pressurizing portions 42 can pressurize the air flow in different zones and make the air flow flow in different zones, so that the air flow flows more orderly, and the direction of the air flow does not change greatly, so that the air flow can move downward with smaller pressure loss. In addition, the air flow is pressurized and guided in different zones, so that the air flow is more uniformly distributed along the circumferential direction, thereby improving the uniformity of the air flow in the cooking cavity 2, and the food can be heated more uniformly.

[0168] In any of the above embodiments, optionally, as shown in Figure 2 、 Figure 3 and Figure 13 , the pressurizing portion 42 is arranged along the rotation direction of the hot air fan 3, and the inner wall surface 422 of the pressurizing portion 42 gradually moves away from the rotation axis of the hot air fan 3 along the rotation direction of the hot air fan 3.

[0169] In the embodiment, the pressurizing portion 42 gradually moves away from the rotation axis of the hot air fan 3 along the rotation direction, that is, the radial distance between the pressurizing portion 42 and the hot air fan 3 increases along the rotation direction. The gradually increasing air flow channel formed by the pressurizing portion 42 can re-pressurize the air flow after the air flow is thrown out by the hot air fan 3, so that the air flow can move downward with smaller pressure loss. The pressurizing principle of the pressurizing portion 42 can refer to the principle of the volute pressurization. The pressurizing portion 42 is essentially part of the volute, and therefore, the reflector 4 is also called the volute reflector 4.

[0170] When the radial distance between the pressurization unit 42 and the hot air fan 3 increases, this increasing trend can be continuous or stepwise.

[0171] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 is an arc-shaped structure arranged along the rotation direction of the hot air fan 3.

[0172] In this embodiment, the pressurization section 42 has an arc-shaped structure; for example, the cross-section of the pressurization section 42 can be a part of a spiral. By setting the pressurization section 42 to an arc-shaped structure, the inner wall surface 20 of the pressurization section 42 can be smoother, thereby reducing wind loss.

[0173] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 includes a starting end 424 and a ending end 426 arranged along the rotation direction. Along the rotation direction, any two adjacent pressurization units 42 are sequentially a first pressurization unit 42 and a second pressurization unit 42. Along the radial direction of the hot air fan 3, the ending end 426 of the first pressurization unit 42 is located inside the starting end 424 of the second pressurization unit 42; and / or along the circumferential direction of the hot air fan 3, at least a portion of any two adjacent pressurization units 42 overlap.

[0174] In these embodiments, in any two adjacent pressurizing sections 42, the first pressurizing section 42 is located in front of the second pressurizing section 42 along the rotation direction. Along the rotation direction, the rear pressurizing section 42 (i.e., the second pressurizing section 42) extends circumferentially from the inside of the front pressurizing section 42 (i.e., the first pressurizing section 42), thereby ensuring that there is partial structural overlap between any two adjacent pressurizing sections 42 along the circumferential direction. This results in a larger overall area for the pressurizing section 42, significantly improving the pressurization effect.

[0175] In any of the above embodiments, optionally, as Figure 2 , Figure 3 and Figure 13 As shown, the pressurization unit 42 includes a starting end 424 and a ending end 426 arranged along the rotation direction. The starting end 424 and the ending end 426 are arranged at an angle relative to the axial direction of the hot air fan 3, and along the rotation direction, the starting end 424 and the ending end 426 gradually approach the inner bottom wall 26.

[0176] In this embodiment, the booster portion 42 is arranged along the rotation direction of the hot air fan 3. The two ends of the booster portion 42 arranged in the circumferential direction are respectively a starting end 424 and an ending end 426. The starting end 424 is in front, and the ending end 426 is in back. The booster portion 42 extends from the starting end 424 to the ending end 426. Among them, along the rotation direction, the height of the ending end 426 gradually decreases, that is, the ending end 426 is an inclined structure, and along the rotation direction, the end face of the ending end 426 gradually approaches the cooking cavity 2. At the same time, the starting end 424 is also an inclined structure, but the overall height gradually increases along the reverse rotation direction. And along the rotation direction, the end face of the starting end 424 gradually approaches the cooking cavity 2, that is, along the rotation direction, the end face of the starting end 424 and the end face of the ending end 426 are both lower and lower. Through the arrangement of the starting end 424 and the ending end 426 as an inclined structure, the connecting structure between the two can also be arranged as an inclined structure, so that the air flow can be buffered to some extent, so that the air flow can be guided downward more smoothly, so that the direction of the air flow can be avoided. Sharp change, thereby reducing the wind resistance and improving the heating efficiency.

[0177] In any of the above embodiments, optionally, as shown in Figure 2 , Figure 3 and Figure 13 , the guide structure 44 includes an inclined guide surface, which gradually approaches the inner bottom wall 26 along the rotation direction of the hot air fan 3.

[0178] In this embodiment, the reflection cover 4 is provided with an inclined guide surface, which is gradually inclined downward from front to back along the rotation direction. Through the inclined guide surface, the air flow can be guided to the direction of the cooking cavity 2, so that the food material can quickly enter the cooking cavity 2.

[0179] In any of the above embodiments, optionally, the plane perpendicular to the axial direction of the hot air fan 3 is a first reference plane, and the included angle between the inclined guide surface and the first reference plane is less than or equal to 80°.

[0180] In this embodiment, the inclination angle of the inclined guide surface is less than or equal to 80°. Among them, the inclination angle of the inclined guide surface can be set to different angles according to the needs, such as 60°.

[0181] In any of the above embodiments, optionally, as shown in Figure 2 , Figure 3 and Figure 13 , the reflection cover 4 includes a reflection cover top portion 46 and a reflection cover side portion 48 connected to each other, at least part of the reflection cover side portion 48 is arranged around the hot air fan 3 in the circumferential direction, and the reflection cover side portion 48 includes the booster portion 42 and the guide structure 44.

[0182] In this embodiment, the reflector 4 comprises a top portion and a side portion connected to each other, at least part of the side portion surrounds the hot air fan 3 in the circumferential direction of the hot air fan 3, i.e. along the axial direction of the hot air fan 3, at least part of the reflector side portion 48 is coincident with the hot air fan 3, and the two are not completely staggered in the vertical direction. The side portion of the reflector 4 comprises the booster portion 42 and the flow guide structure 44. Further, the side portion of the reflector 4 is composed of the booster portion 42 and the flow guide structure 44. Of course, the booster portion 42 and the flow guide structure 44 can also be structures additionally provided on the side portion.

[0183] In any of the above embodiments, optionally, as shown in Figure 2 、 Figure 3 、 Figure 13 and Figure 2 , the cooking appliance 100 further comprises: a food material carrier 7 mounted in the cooking cavity 2, and a flow guide gap is provided between the food material carrier 7 and the bottom of the cooking cavity 2, and the food material carrier 7 is provided with ventilation holes 72; a flow guide 8 is mounted between the inner bottom wall 26 of the cooking cavity 2 and the food material carrier 7, for guiding the airflow in the flow guide gap to the side of the cooking cavity 2 away from the inner bottom wall 26 in the height direction thereof; wherein the flow guide 8 comprises at least one flow guide portion 82, the first end of the flow guide portion 82 is arranged close to the center of the inner bottom wall 26 of the cooking cavity 2, and the second end of the flow guide portion 82 extends to the edge of the inner bottom wall 26 of the cooking cavity 2.

[0184] Optionally, the cooking appliance 100 further comprises a drive motor connected to the hot air fan 3 to drive the hot air fan 3 to rotate. The cooking appliance 100 further comprises a heat dissipation fan 6 for dissipating heat from the drive motor.

[0185] Optionally, the cooking appliance 100 comprises a hot air assembly for delivering a hot air flow into the cooking cavity 2, part of the hot air flow can flow to the side of the food material carrier 7 away from the inner bottom wall 26 of the cooking cavity 2, and another part of the hot air flow can flow into the flow guide gap.

[0186] In this embodiment, the food material carrier 7 can be in the form of a baking tray or the like, and the inner side of the cooking cavity 2 does not have a side air duct. After the hot air flow blows to the bottom of the cooking cavity 2, part of the hot air flow blows above the food material carrier 7, and part of the hot air flow blows below the food material carrier 7. In this way, the hot air flow can heat the food on the food material carrier 7 from above and below at the same time, thereby improving the heating efficiency. That is, in this scheme, the hot air flow is not directly guided to the lower side of the food material carrier 7 by an air duct as in the related scheme, but relies on the diffusion of the airflow, so that part of the airflow can directly flow to the upper side of the food material carrier 7. With this arrangement, the food material on the upper and lower sides of the food material carrier 7 can be heated from both sides, thereby making the heating effect of the food material better.

[0187] Optionally, asFigure 3 , Figure 13 , Figure 2 , Figure 3 and Figure 13 As shown, the food carrier 7 includes a supporting bottom 74 and a surrounding edge 76. The surrounding edge 76 surrounds the supporting bottom 74 and extends toward the side opposite to the inner bottom wall 26 of the cooking cavity 2.

[0188] In this embodiment, the food carrier 7 includes a supporting bottom 74 and a surrounding edge 76. The supporting bottom 74 is mainly used to support the food, and the surrounding edge 76 is used to separate a portion of the heat so that after some heat enters the area above the supporting bottom 74, it can be surrounded by the surrounding plate, thereby allowing the hot airflow entering the area above the supporting bottom 74 to better act on the food.

[0189] Optionally, such as Figure 2 as well as Figure 3 and Figure 13 As shown, the dimension of the guide section 82 along the height direction of the cooking cavity 2 is the height of the guide section 82, and at least a portion of the guide section 82 has a consistent height, with the portion of the guide section 82 having a consistent height accounting for more than 80% of the entire guide section 82.

[0190] In this embodiment, the height of the guide members 8 is basically consistent, meaning that the end faces of the guide members 8 along the height direction are basically flat. This arrangement ensures that when the inner bottom wall 26 of the cooking cavity 2 is flat, the top of the guide member 8 is also flat, guaranteeing the stability of the food carrier 7. Furthermore, the consistent height of the guide members 8 allows for the formation of guide channels 88 with a generally consistent height from the inside to the outside on the cooking cavity 2. This ensures that food entering each guide channel 88 can only move forward along the guide channel 88 and cannot continue to rotate circumferentially, thus achieving zoned airflow and improving the airflow guiding effect of the guide members 8. Conversely, if the height of the guide members 8 is lower on the outside and higher on the inside, the hot airflow will be unable to achieve proper airflow at the outer edge of the cooking cavity 2, thus failing to achieve zoned airflow.

[0191] Optionally, such as Figure 2 As shown, the cooking appliance 100 further includes: a guide member 9, used to guide at least a portion of the hot airflow entering the cooking cavity 2 to the guide member 8. The guide member 9 is disposed on the side wall of the cooking cavity 2, or at least a portion of the guide member 9 is disposed on the side wall of the cooking cavity 2, and at least a portion of the guide member 9 is disposed on the bottom wall of the cooking cavity 2.

[0192] In this embodiment, a guide element 9 can be provided inside the cooking cavity 2 to guide the flow of hot air. This ensures that a portion of the hot air flow can pass through the food carrier 7 and reach the area below it. The location of the guide element 9 can be configured as needed; for example, it can be placed on the inner wall of the cooking cavity 2. Alternatively, it can extend to the bottom wall of the cooking cavity 2 to enhance the flow.

[0193] Optionally, the number of guide sections 82 can be set as needed.

[0194] For example, such as Figure 3 As shown, there is one flow guide 82. The flow guide 8 is used to divide the flow guide gap into two regions along the circumference of the cooking cavity 2. At this time, the flow guide 82 is elongated.

[0195] Optionally, such as Figure 13 and Figure 2 As shown, there are multiple flow guides 82. The second ends of the multiple flow guides 82 are spaced apart along the circumference of the cooking cavity 2. The multiple flow guides 82 are used to divide the flow guide gap into multiple flow guide channels 88 along the circumference of the cooking cavity 2, and the number of flow guides 82 is the same as the number of regions.

[0196] In this embodiment, the flow guide 8 can divide the flow guide gap into multiple flow guide channels 88 through multiple flow guide parts 82, thereby realizing the zoned guidance of hot air flow.

[0197] The following section uses an air fryer as an example to further illustrate the cooking appliances in this application.

[0198] Air fryers create airflow by rotating machinery, which in turn generates airflow. Due to the influence of the airflow path, i.e., the air duct, the airflow may be uneven, especially on the underside of the heated food, where the airflow speed is low at the center and high around the edges.

[0199] To increase the uniformity of the airflow beneath the food, related solutions employ a guide structure at the bottom of the cooker to enhance the upward velocity from the center. However, this structure only reduces air loss and does not further increase the heat exchange capacity of the hot air. Therefore, this embodiment proposes a novel air duct structure for air fryers.

[0200] The wind channel structure provided in the embodiment comprises a multi-section pressurized volute type reflector (reflector 4), a rotary machine (such as a hot air fan 3), a heat source (heating device 5), a food carrier (food material carrier 7), a flow guiding and energy increasing component (flow guiding component 8), and a cooking utensil pot body (cooking cavity 2). The flow guiding and energy increasing component is composed of a flow guiding ridge and an energy increasing element. During operation, the centrifugal blades rotate at high speed, sucking the air flow at the center of the cooking cavity upward and then throwing it out to the periphery, colliding with the multi-section pressurized volute type reflector, and the air flow is pressurized again and guided to rotate downward. The multi-section pressurized volute type reflector is composed of a pressurized area and a flow guiding surface. The air flow passes through the flow guiding side ribs of the cooking utensil pot body to increase the downward pressure, then reaches the bottom of the food carrier, is guided by the flow guiding and energy increasing component, and increases the convective heat exchange capacity, and then enters the food carrier to exchange heat with the food material, thereby realizing the cooking of the food. This structure can make the food material be heated more uniformly and the heating energy be more.

[0201] In the scheme, the flow guiding and energy increasing component can guide the air flow in a partitioned manner, so that the air flow is more uniformly distributed and has stronger convective heat exchange capacity. Specifically, the flow guiding and energy increasing component divides the air channel by the flow guiding ridge and increases the energy by the energy increasing element. The technical point of the air channel partition is that the vertical gap between the flow guiding ridge that divides the air channel and the cooking utensil or the food carrier is less than 5 mm in the vertical direction. If the gap is less than 5 mm, it is considered that the space air channel is partitioned by the flow guiding and energy increasing component. At the same time, the flow guiding ridge has an arc that converges to the center of the divided area, and has an angle of less than 90° with the bottom of the cooking utensil in the vertical direction, thereby reducing the wind resistance.

[0202] The technical point of the food carrier is that it is a food carrying structure such as a frying pan or a frying basket with a ventilation structure at the bottom. The traditional air frying reflector has no pressurized area or flow guiding surface. This makes the air flow from the centrifugal blades directly collide with the reflector, and then move downward along the side wall. During this process, the air flow has no guidance and changes direction sharply, resulting in a large pressure loss. The designed multi-section pressurized volute type reflector can pressurize the air flow again after it is thrown out, and guide it downward through the flow guiding surface, which makes the air flow move downward with smaller pressure loss.

[0203] Further, the application also designs a pressurized flow guiding side rib, which is arranged on the pot body, protrudes into the pot cavity, and a plurality of ribs form a downward guiding channel. The pressurized flow guiding side rib and the partitioned flow guiding component are coupled, which significantly improves the cooking uniformity.

[0204] The traditional air cooking appliance uses a frying barrel and a frying pan, and the bottom of the frying barrel and the space of the frying pan are not divided. The air flow forms a complete vortex (also known as a cold area). Due to the vortex structure, the flow velocity in the center region of the vortex is low, and the heat exchange capacity is low, resulting in a large area of low heat exchange region in the center region of the food material, and poor heating uniformity of the food material.

[0205] The utility model discloses a guide flow energy -increasing component, guide flow energy -increasing component constitutes by guide ridge and energy -increasing element. Guide ridge plays the guiding effect to the airflow, reduces the above -mentioned large eddy center area or partitioned and scatters the large eddy to form several small eddy, can reduce the wind loss. Based on the bionic design utility model out energy -increasing element on the seat head whale fin upper convex bundle, can increase the gas convection heat transfer capacity.

[0206] Wherein, Figure 3 The energy -increasing element (energy -increasing structure) breaks the boundary layer principle schematic diagram. Stable fluid flows on the smooth surface and is influenced by the wall surface viscous resistance, forms the boundary layer, and the fluid speed near the wall is low, as Figure 13 When the stable flow passes through the convex bundle or the pit, the boundary layer is destroyed, and the fluid speed near the wall is increased. The energy -increasing element (i.e. energy -increasing structure) designed in the application changes the fluid boundary layer, changes the Reynolds number Re and the Prandtl number Pr, and further changes the Nusselt number Nu. In the application, the Nusselt number is increased by the energy -increasing element, and the heat exchange capacity is improved. Wherein, another intuitive performance of the energy -increasing element is to improve the fluid speed around it.

[0207] Wherein, Figure 2 、 Figure 3 And Figure 13 The arrow in the above formula indicates the flow path of the hot air flow.

[0208] In the embodiment, through the collocation of the multi-section booster volute type reflector cover, the booster guide flow side rib and the guide flow energy -increasing component, the cooking uniformity is obviously improved under the mutual coupling effect.

[0209] Wherein, the ordinary air cooking utensil and the air cooking utensil using the guide flow energy -increasing structure (i.e. convex part 842 and / or recessed part 844) cook the French fries under the same time and same temperature, and the French fries' water loss rate experimental data are as shown in table 1.

[0210] Table 1 French fries water loss rate

[0211] Figure 2 Figure 3 36.1% Figure 13 Figure 1 Figure 2 Figure 8 Figure 11 Figure 1 Figure 2 Figure 8 Figure 11 Figure 15 Figures 3 to 7 Figure 9 Figure 10 Figure 15 Figure 16 Figure 17 Figure 18 Figure 19 Figure 19 Figure 9 Figure 12 Figure 19 Water loss rate Ordinary air cooking appliance Zoned air flow energy enhancing air cooking appliance 51.5%

[0212] The data show that when the ordinary air cooking utensil without using the guide flow energy -increasing structure and the guide flow booster side rib cooks the French fries under the same condition, the lower surface of the French fries is unevenly heated, and there are a large number of wet French fries. On the contrary, the guide flow energy -increasing structure and the guide flow booster side rib coupling structure obviously improve the food heating uniformity and the air cooking utensil performance.

[0213] In the description of the present application, the terms "connection", "installation", "fixation" and the like should be understood broadly, for example, "connection" can be fixed connection, or detachable connection, or integrally connected; can be directly connected, or indirectly connected through intermediate medium. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0214] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "a specific embodiment" and the like means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are contained in at least one embodiment or example of the present application. In the present application, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0215] The above is only the preferred embodiment of the present application and is not used to limit the present application. For those skilled in the art, the present application can have various changes and variations. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A cooking utensil, characterized in that, include: The cooking cavity, including the inner bottom wall; A hot air assembly is installed on the side of the cooking cavity away from the inner bottom wall along its height direction, for creating a hot airflow within the cooking cavity; One or more guide ribs are provided on the inner wall of the cooking cavity, and the one or more guide ribs are inclined relative to the height direction of the cooking cavity; The guide ribs include: A first guide rib, along a first direction, gradually approaches the inner bottom wall, the first direction being a clockwise direction around the cooking cavity; or The second guide rib, along the second direction, gradually approaches the inner bottom wall, and the second direction is a counterclockwise direction around the cooking cavity.

2. The cooking utensil according to claim 1, characterized in that, The cooking cavity includes multiple inner wall surfaces, each inner wall surface is provided with multiple guide ribs, and the multiple guide ribs located on the same inner wall surface are arranged parallel to each other.

3. The cooking utensil according to claim 2, characterized in that, The guide rib also satisfies one or more of the following conditions: The guide ribs include straight guide ribs or curved guide ribs; The plurality of guide ribs located on the same inner wall surface include guide ribs of at least two lengths; The sidewall of the cooking cavity and the guide rib are an integral structure.

4. The cooking utensil according to any one of claims 1 to 3, characterized in that, The hot air assembly includes a hot air fan and a heating device. The hot air fan circulates airflow within the cooking cavity, and the heating device heats the circulating airflow to form the hot airflow. The cooking appliance also includes: A housing having a receiving cavity formed therein, and the cooking cavity being installed within the receiving cavity; A food carrier is installed inside the cooking cavity, and a flow guide gap is provided between the food carrier and the inner bottom wall of the cooking cavity. The food carrier is provided with ventilation holes. A flow guide, located between the inner bottom wall of the cooking cavity and the food carrier, is used to guide the airflow in the flow guide gap toward the side of the cooking cavity away from the inner bottom wall along its height direction; The guide member includes at least one guide portion, with a first end of the guide portion disposed near the center of the inner bottom wall of the cooking cavity, and a second end of the guide portion extending toward the edge of the inner bottom wall of the cooking cavity.

5. The cooking utensil according to claim 4, characterized in that, The number of the flow guides is multiple, and the first ends of the multiple flow guides are connected to each other; The second ends of the plurality of flow guides are spaced apart circumferentially along the cooking cavity.

6. The cooking utensil according to claim 4, characterized in that, The flow guide also includes: A protrusion and / or a recess are provided on the flow guide, located on at least one of the two sides of the flow guide that are arranged opposite each other along the circumference of the cooking cavity, and the number of the protrusion and / or recess on each flow guide is one or more.

7. The cooking utensil according to claim 6, characterized in that, Along the extension trajectory of the guide portion, the distance between the protrusion and / or the recess and the first end of the guide portion is a first value, the distance between the guide portion from its first end to its second end is a second value, and the ratio between the first value and the second value is less than or equal to three-quarters.

8. The cooking utensil according to claim 6, characterized in that, The two sides of the flow guide section arranged opposite to each other along the circumference of the cooking cavity are the first side and the second side, respectively. In this embodiment, the first and second sides of the same flow guide are both provided with the protrusion, or both are provided with the recess; or The protrusion is provided on one of the first and second sides of the same flow guide, and the recess is provided on the other side; or The protrusion or the recess is provided on one of the first and second sides of the same flow guide.

9. The cooking utensil according to claim 6, characterized in that, The protrusion includes an arc-shaped protrusion disposed on the flow guide, and / or the recess includes an arc-shaped groove disposed on the flow guide.

10. The cooking utensil according to claim 6, characterized in that, The protrusion includes a bent portion formed by the flow guide portion bending in the circumferential direction toward the cooking cavity; and / or The protrusion includes a convex bulge, which is disposed on one side of the two sides of the flow guide that are disposed opposite to each other along the circumference of the cooking cavity, and protrudes from the flow guide.

11. The cooking utensil according to claim 4, characterized in that, The guide portion extends gradually from its first end to its second end along the cooking cavity in a clockwise or counterclockwise direction; and / or The flow guide is inclined relative to the height direction of the cooking cavity.

12. The cooking utensil according to claim 4, characterized in that, The flow guide is rotatably mounted between the inner bottom wall of the cooking cavity and the food carrier.

13. The cooking utensil according to claim 4, characterized in that, Multiple flow guides divide the flow guide gap into multiple flow guide channels along the circumference of the cooking cavity. The cooking cavity includes multiple inner sidewalls, and multiple guide ribs are provided on each inner sidewall. Multiple guide ribs on the same inner sidewall form a group of guide channels. Each group of guide channels includes one or more guide channels. Any guide channel is surrounded by two guide ribs arranged in parallel to each other. Multiple flow guide channels are provided in one-to-one correspondence with multiple groups of guide channels.

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