Air fryer with uniform baking function

Abstract

The air fryer comprises a long cooking cavity and a reflection cover arranged above the cooking cavity in a covering mode, a metal heating pipe and a fan are arranged in the cooking cavity, the reflection cover comprises a transversely-extending top wall and a first side wall extending downwards from the tail end of the top wall, the lower end of the first side wall transversely extends outwards to form a flow guide wall, and the flow guide wall is communicated with the metal heating pipe. The tail end of the flow guide wall extends downwards to form a second side wall, and the lower end of the second side wall transversely extends outwards to form a supporting wall. The top wall and the first side wall define a fan cavity for containing a fan, a steam exhaust port communicated with the atmosphere is formed in the first side wall, the flow guide wall forms a downward-protruding turbulent flow part at the steam exhaust port, and the cold end of the metal heating pipe is hung on the flow guide wall and is opposite to the turbulent flow part. According to the air fryer, by reasonably setting the shape of the reflecting cover and the arrangement mode of the heating pipes, the cooking uniformity of the air fryer with the long cooking cavity is effectively improved, and the use experience of a user is improved.

Description

[Technical Field]

[0001] This invention relates to the field of kitchen appliance technology, specifically to an air fryer for even baking. [Background Technology]

[0002] Air fryers, a popular household kitchen appliance, have won the favor of many consumers due to their low-fat and healthy cooking methods. They work by circulating hot air for cooking. The appliance typically has a round or square reflector inside, separating the cooking chamber from the electrical cavity. The cooking chamber contains a circulating fan and heating elements, while the electrical cavity houses the drive motor and cooling fan, among other electronic components. When the air fryer is turned on, the drive motor drives the circulating fan to rotate, evenly distributing the heat generated by the heating elements to the food, achieving hot air baking and effectively reducing the oil content of the food, thus meeting modern consumers' demand for healthy eating.

[0003] However, most air fryer cooking chambers on the market currently have a circular or square cross-section, with similar length and width. While this design can meet the cooking needs of most common ingredients, it falls short when dealing with long, thin items. Especially for larger items like sweet potatoes, sea bass, corn, and lamb chops, the size often prevents them from fitting completely into the cooking chamber, forcing users to cut or fold them. This not only damages the integrity of the food but can also affect cooking results and texture. For example, cut sweet potatoes tend to lose moisture, resulting in a dry and hard texture after baking; folded sea bass may heat unevenly, causing some areas to be overcooked while others remain uncooked. These issues severely impact the user experience and limit the potential of air fryers for cooking a wide variety of foods.

[0004] To address this issue, Chinese patent CN218338244U proposed a design for a long air fryer, which solves the problem of placing long, narrow ingredients by extending the length of the cooking chamber. However, while this design improves the placement of ingredients, it introduces new challenges regarding the uniformity of hot air circulation. Because the air fryer's circulating fan is a centrifugal fan, when the length and width of the cooking chamber are not uniform, the hot air has difficulty reaching the corners of the cooking chamber. This results in poor cooking of ingredients in the corners, ultimately causing uneven baking and affecting the cooking effect and taste. [Summary of the Invention]

[0005] To address the issue of uneven cooking in air fryers with elongated cooking cavities, this application optimizes the shape of the reflector and the arrangement of the metal heating tubes, allowing hot air to reach as far as possible into the corners of the cooking cavity, thus improving cooking uniformity and enhancing the user experience.

[0006] This application is achieved through the following means:

[0007] This application provides an air fryer for even baking, including an elongated cooking cavity and a reflector covering the cooking cavity, wherein a metal heating tube and a fan are provided inside the cooking cavity;

[0008] The reflector includes a horizontally extending top wall and a first side wall extending downward from the end of the top wall. The lower end of the first side wall extends horizontally outward to form a flow guide wall, and the end of the flow guide wall extends downward to form a second side wall. The lower end of the second side wall extends horizontally outward to form a support wall.

[0009] The top wall and the first side wall enclose a fan cavity to accommodate the fan. A steam vent that communicates with the atmosphere is provided on one side of the cooking cavity along the length of the first side wall. The guide wall forms a downwardly convex turbulence part at the steam vent. The cold end of the metal heating tube is suspended on the guide wall and is positioned opposite to the turbulence part.

[0010] Preferably, the guide wall includes a rear guide wall near the exhaust port and a front guide wall away from the exhaust port, the height of the front guide wall being higher than the height of the rear guide wall, and the front guide wall and the rear guide wall being connected by a vertically extending stepped wall.

[0011] Preferably, the stepped wall is inclined relative to the vertical plane, and the stepped wall transitions with the front guide wall and the rear guide wall through a smooth guide surface.

[0012] Preferably, the lower edge of the fan is lower than the front wall of the airflow guide and higher than the rear wall of the airflow guide.

[0013] Preferably, the fan cavity is volute-shaped, and the guide wall extends to the side away from the exhaust port along the length of the cooking cavity.

[0014] Preferably, the lower edge of the exhaust port is lower than the upper edge of the turbulence section.

[0015] Preferably, both the first sidewall and the second sidewall are inclined downward and outward, and the inclination angle between the first sidewall and the vertical plane is greater than the inclination angle between the second sidewall and the vertical plane.

[0016] Preferably, the distance from the guide wall to the support wall is H, and the height of the stepped wall is H / 4 to H / 3.

[0017] Preferably, the ratio of the length of the cooking cavity to the width of the cooking cavity is not less than 1.25.

[0018] Preferably, the air fryer also has a motor cover disposed above the reflector, the motor cover and the reflector forming a heat dissipation cavity, the heat dissipation fan is installed in the heat dissipation cavity, the hot air discharged from the exhaust port and the cold air generated by the heat dissipation fan mix in the heat dissipation cavity, and the upper surface of the reflector has a downward recessed portion formed at the corresponding position of the turbulence portion.

[0019] Compared with the prior art, this application has at least the following technical effects:

[0020] 1. The air fryer of this application has an elongated cooking cavity, the length of which is greater than its width. This allows it to fully accommodate the cooking needs of long, narrow ingredients such as sweet potatoes and grilled fish, ensuring that the ingredients can be placed intact without cutting or folding, thus maximizing the integrity and texture of the ingredients. Furthermore, the interior of the reflector features a multi-tiered airflow guide structure formed by the top wall, guide wall, support wall, first side wall, and second side wall. This design not only achieves a smooth attenuation of wind speed but also significantly enhances the downward guidance effect of airflow. By optimizing the airflow path, it effectively increases the volume of hot air delivered downwards, thereby improving cooking efficiency. Moreover, by making the guide wall bulge downwards at the exhaust port to form a turbulence section, and by positioning the cold end of the metal heating tube opposite to the turbulence section, the opposing turbulence section and the cold end of the heating tube can interrupt the rotation of hot air from both ends of the cooking cavity, guiding the hot air towards the corners of the cooking cavity. This improves the problem of insufficient airflow at the corners of the cooking cavity and effectively enhances the uniformity of cooking.

[0021] 2. The guide wall includes a rear guide wall near the exhaust port and a front guide wall away from the exhaust port. The rear guide wall is lower than the front guide wall, and the rear and front guide walls are connected by a vertically extending stepped wall. Because the cold end of the metal heating element is relatively thin, its blocking effect on hot air is slightly weaker. By setting a vertically extending stepped wall between the front and rear guide walls, the hot air flowing along the front guide wall is blocked at the stepped wall, thus changing its flow direction. The hot air flowing along the rear guide wall is blocked by the turbulence part, changing its flow direction further, flowing downwards and towards the corners. This ensures that hot air is blown into the corners on both sides of the cooking cavity, improving the overall cooking uniformity. Furthermore, the guide wall of this application is not horizontally extended but has multiple different heights in the vertical direction, which can guide the hot air downwards in layers, forming a "cumulative air curtain," significantly improving cooking uniformity and enhancing the user experience.

[0022] 3. The stepped wall is preferably inclined relative to the vertical plane, and the stepped wall is connected to the front and rear guide walls by a smooth guide wall. Since the hot air flowing along the front guide wall is interrupted and rotated at the stepped wall, if the stepped wall is a vertical wall, the direction of the hot air will be drastically changed, resulting in a large loss of kinetic energy and affecting the efficiency of downward hot air delivery. By setting the stepped wall as an inclined wall relative to the vertical plane, and with a smooth transition between the stepped wall and the front and rear guide walls, the direction of the hot air can be changed slowly, reducing the loss of kinetic energy and allowing more hot air to reach the corners, further improving the uniformity of cooking.

[0023] 4. The lower edge of the fan is preferably lower than the front wall of the air guide and higher than the rear wall of the air guide. This setting ensures that some hot air can be blown directly onto the second side wall away from the air outlet. The hot air can be guided downward by the second side wall and blown towards the edge of the cooking cavity, improving the baking effect at the edge of the cooking cavity. On the side of the exhaust port, the air volume is less due to heat loss. The lower edge of the fan being higher than the rear wall of the air guide ensures that the hot air generated by the fan is fully guided downward by the first side wall, improving the ability of hot air to be delivered downward on the exhaust port side and improving the baking effect of the food on the exhaust port side.

[0024] 5. Both the first and second sidewalls are designed to slope downwards and outwards, with the first sidewall having a greater angle of inclination relative to the vertical plane than the second sidewall. This gradual angle design causes the first and second sidewalls to gradually converge towards the vertical plane. This structure not only effectively reduces the loss of hot air kinetic energy but also enables the gradual downward guidance of hot air, thereby significantly improving the heating efficiency of the hot air.

[0025] 6. By designing the fan cavity in a volute shape, the hot air gradually converts kinetic energy into pressure energy as it rotates within the fan cavity. This pressurization of the hot air allows it to carry more steam out of the exhaust port. However, higher air pressure can lead to excessive hot air loss at the exhaust port. This application addresses this by extending the guide wall to the side of the cooking cavity away from the exhaust port along its length centerline. By increasing the distribution range of the guide wall, more hot air near the exhaust port can be transported downwards along the guide wall, compensating for the insufficient cooking caused by hot air loss on the exhaust port side. [Attached Image Description]

[0026] Figure 1 This is a schematic diagram of the air fryer of this application.

[0027] Figure 2 This is a schematic diagram of the cooking cavity and reflector structure of the air fryer of this application.

[0028] Figure 3 This is a bottom view of the reflector, fan, and heating element structure of the air fryer of this application.

[0029] Figure 4 This is a perspective view of the reflector of the air fryer of this application.

[0030] Figure 5 This is a bottom view of the reflector and fan of the air fryer of this application.

[0031] Figure 6 This is a cross-sectional view of the reflector of the air fryer of this application.

[0032] The markings in the diagram refer to the following: 1. Outer shell; 2. Reflector; 21. Support wall; 22. Guide wall; 221. Turbidity section; 2211. Guide surface; 222. Recessed section; 223. Front guide wall; 224. Rear guide wall; 225. Stepped wall; 23. Top wall; 231. Fan cavity; 24. Second side wall; 25. First side wall; 251. Exhaust port; 3. Heating element; 31. Cold end; 32. Hot end; 4. Fan; 5. Heat dissipation fan blades; 6. Drive motor; 7. Heat dissipation cavity; 8. Motor cover; 100. Cooking cavity.

Detailed Implementation Methods

[0033] To more clearly illustrate the overall concept of this application, a detailed explanation will be provided below with reference to the accompanying drawings.

[0034] To better understand the above-mentioned objectives, features, and advantages of this application, the application will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0035] It should be noted that many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0036] Furthermore, it should be understood in the description of this application that the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0037] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, "a plurality of" means two or more, unless otherwise explicitly specified.

[0038] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "joining," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral unit; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. However, specifying a direct connection indicates that the two connected entities do not establish a connection relationship through a transitional structure, but are connected solely by a connecting structure to form a whole. For those skilled in the art, the specific meaning of the above terms in this application can be understood according to the specific circumstances.

[0039] In this application, unless otherwise expressly specified and limited, the "above" or "below" of the second feature can mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. In the description of this specification, references to terms such as "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in one or more embodiments or examples.

[0040] This application provides an air fryer for even baking. Specifically, the air fryer includes an outer shell 1, inside which a reflector 2 is disposed. The reflector 2 divides the internal space into an upper electrical cavity and a lower cooking cavity 100. A drive motor 6 and a cooling fan 5 are disposed within the electrical cavity. A fan 4 and a heating element 3 are disposed within the cooking cavity 100. When the air fryer is powered on, the drive motor 6 drives the cooling fan 5 and the fan 4 to rotate simultaneously. The cooling fan 5 generates airflow to dissipate heat from the electronic components within the electrical cavity. The airflow generated by the rotating fan 4 is heated by the heating element 3 to form hot air, which bakes the food within the cooking cavity 100. Of course, in some embodiments, the cooling fan 5 and the fan 4 may be driven by different motors, without specific limitation.

[0041] In this application, the air fryer has an elongated cooking cavity 100, meaning the length of the cooking cavity 100 is greater than its width. It is understood that, since the reflector 2 is positioned above the cooking cavity 100, the shape of the reflector 2 often matches the cross-section of the cooking cavity 100. That is, the projection of the reflector 2 onto the horizontal plane generally covers the projection of the cooking cavity 100 onto the horizontal plane, so that the reflector 2 can completely isolate the cooking cavity 100 from the appliance cavity. Furthermore, the air fryer of this application can be a flip-top type or a drawer type, without specific limitations. In this application, the cooking cavity 100 is elongated, and the reflector 2 includes a horizontally extending top wall 23 located in the middle. The outer edge of the top wall 23 extends downward to form a first side wall 25. The lower end of the first side wall 25 extends horizontally outward to form a guide wall 22. The outer edge of the guide wall 22 extends downward to form a second side wall 24. The lower end of the second side wall 24 extends horizontally outward to form a support wall 21. That is, the top wall 23, the first side wall 25, the guide wall 22, the second side wall 24, and the support wall 21 work together to form a multi-stage stepped reflector 2. The reflector 2 is installed on the outer shell 1 or cooperates with the cooking container in the cooking cavity 100 through the support wall 21 below.

[0042] The reflector 2 in this application adopts a one-piece molded metal cover structure, which achieves efficient hot air guidance through a multi-segment design. Specifically, the structure is composed of a horizontally extending top wall 23, a guide wall 22, a support wall 21, and vertically extending first side walls 25 and second side walls 24, forming a unique stepped inner surface. This multi-segment stepped design not only enhances the structural strength, but more importantly, achieves progressive hot air guidance and optimizes the airflow distribution. It should be noted that the extension direction of each wall is not strictly required to be horizontal or vertical. In addition, the inner surfaces of the top wall 23, the guide wall 22, and the support wall 21 can be designed as smooth or non-smooth shapes according to actual needs.

[0043] In this application, the top wall 23 and the first side wall 25 enclose a fan 4 cavity 231 to accommodate the fan 4. That is, the fan 4 is installed inside the fan 4 cavity 231. The first side wall 25 surrounds the outer periphery of the fan 4. An exhaust port 251 communicating between the cooking cavity 100 and the atmosphere is opened on one side of the cooking cavity 100 along the length direction of the first side wall 25. The hot air overflowing from the fan 4 cavity 231 flows along the guide wall 22 and flows downward under the guidance of the second side wall 24 to cook the food below. By setting multiple stepped reflectors 2, the rotating hot air generated by the fan 4 can be guided step by step, which can effectively improve the overall downward delivery efficiency of the hot air and improve the problem of insufficient airflow along the length direction of the cooking cavity 100.

[0044] To further improve the uneven cooking problem caused by insufficient airflow on the side of the exhaust vent 251, the height of the guide wall 22 on the side near the exhaust vent 251 is lower than the height on the side away from the exhaust vent 251. By making the guide wall 22 on the side of the exhaust vent 251 lower, the hot air on the side of the exhaust vent 251 can be guided to a lower position, compensating for the uneven baking phenomenon caused by the reduced downward airflow at the exhaust vent 251 due to the exhaust of hot air.

[0045] It is understandable that baking uniformity is mainly affected by the downward distribution of hot air. Due to the "wall effect", the first sidewall 25 can guide the hot air downward, thereby reducing air volume loss. When the hot air flows out of the range of the first sidewall 25, the lack of downward guidance will cause the air volume and wind speed of the downward flowing hot air to begin to decrease. That is, the guide wall 22 is the position where the air volume and wind speed of the hot air begin to decrease rapidly. Because the guide wall 22 and the first side wall 25 are lower on the side closer to the exhaust port 251, although the air volume is slightly less on this side due to exhaust loss, the lower guide wall 22 and the first side wall 25 can guide the hot air to a lower position before it begins to decay, and the ability to deliver hot air downwards is strong. On the side farther from the exhaust port 251, the guide wall 22 and the first side wall 25 are higher, the path for guiding hot air downwards is shorter, the air volume and speed of the hot air decay earlier, and the ability to deliver hot air downwards is slightly weaker. By reasonably setting the height of the guide wall 22, the air volume of the hot air delivered downwards at both ends of the reflector 2 in the length direction is balanced, which improves the uniformity of cooking.

[0046] As shown in the figure, when the cooking cavity 100 of the air fryer is in the front-to-back direction, and the exhaust port 251 is located on the rear side of the first side wall 25, the height of the rear side of the guide wall 22 must be lower than the height of the front side of the guide wall 22. Of course, there may not be a clear dividing line between the guide wall 22 on the side near the exhaust port 251 and the guide wall 22 on the side away from the exhaust port 251. For example, the guide wall 22 can extend and transition at an angle from the side near the exhaust port 251 to the side away from the exhaust port 251. Alternatively, it can be separated by a vertical stepped wall 225. For example, the guide wall 22 on the side near the exhaust port 251 and the guide wall 22 on the side away from the exhaust port 251 can be connected by a vertical stepped wall 225.

[0047] In a preferred embodiment of this application, the guide wall 22 includes a rear guide wall 224 near the exhaust port 251 and a front guide wall 223 away from the exhaust port 251, and also includes a stepped wall 225. The front guide wall 223 and the rear guide wall 224 are connected by the vertically extending stepped wall 225. After some hot air overflows from the fan chamber 231, it flows along the front guide wall 223 and the rear guide wall 224. Due to the presence of the stepped wall 225, the hot air rotating and flowing on the front guide wall 223 is blocked by the stepped wall 225 and cannot continue to rotate and flow. Under the action of the stepped wall 225, the hot air is guided downward, changing the direction of the hot air and improving the downward delivery capacity of the hot air, thereby improving the baking effect on the food.

[0048] Preferably, the front guide wall 223 and the rear guide wall 224 are transitioned by an inclined stepped wall 225, and the stepped wall 225 is smoothly transitioned to the front guide wall 223 and the rear guide wall 224 by a smooth, arc-shaped guide surface 2211. Since the hot air flowing along the front guide wall 223 is interrupted and rotated at the stepped wall 225, if the stepped wall 225 were a vertical wall, the direction of the hot air would be drastically changed, resulting in significant kinetic energy loss and affecting the efficiency of the downward-delivered hot air. By setting the stepped wall 225 as an inclined wall relative to the vertical surface, and ensuring a smooth transition between the stepped wall 225 and the front guide wall 223 and the rear guide wall 224, the direction of the hot air can be gradually changed, reducing kinetic energy loss.

[0049] Preferably, the distance from the front guide wall 223 to the support wall 21 is H, and the height of the stepped wall 225 is 1 / 4H-1 / 3H. That is, the front guide wall 223 is at least 1 / 4H-1 / 3H lower than the height of the rear turbulence wall. Specifically, it can be 1 / 4H, 3 / 10H, 1 / 3H lower, etc., as long as the above requirements are met. The lower rear guide wall 224 can enhance the downward guidance of hot air, making up for the problem of insufficient hot air volume at the exhaust port 251, which leads to less downward hot air delivery. Although the hot air volume on the exhaust port 251 side is less, the downward delivery capacity of hot air is stronger, which can deliver more hot air to the lower side of the cooking cavity 100, improving the problem of uneven cooking on the exhaust port 251 side. It is understandable that if the height difference between the front guide wall 223 and the rear guide wall 224 is greater (greater than 1 / 3H), the height of the stepped wall 225 will be too high and difficult to form. If the height difference between the front guide wall 223 and the rear guide wall 224 is smaller (less than 1 / 4H), the rear guide wall 224 will be shorter, reducing the downward delivery capacity of hot air. The problem of uneven cooking due to insufficient air volume will still exist on the exhaust port 251 side.

[0050] It is understandable that the front guide wall 223 and the rear guide wall 224 can be horizontally extending planes. In this case, the height difference between the front guide wall 223 and the rear guide wall 224 is the height difference between the lower surfaces of the front guide wall 223 and the rear guide wall 224. Of course, the front guide wall 223 and the rear guide wall 224 can also be non-horizontal planes. In this case, the height difference between the front guide wall 223 and the rear guide wall 224 is the height difference between the highest point of the front guide wall 223 and the lowest point of the rear guide wall 224.

[0051] Preferably, the air guide cavity is volute-shaped (i.e., the projection of the first sidewall 25 on the horizontal plane is volute-shaped, and the exhaust port 251 is located at the opening position where the pressurization of the volute ends), and the rear wall 224 of the air guide extends to the side away from the exhaust port 251 along the centerline of the cooking cavity 100 in the length direction. Because the air guide cavity is volute-shaped, the hot air generated by the fan 4 will rotate and flow along the first sidewall 25. The volute shape of the first sidewall 25 allows the kinetic energy of the hot air to be slowly converted into pressure energy, and the air pressure gradually increases until the pressurization is completed at the opening of the volute. The higher air pressure allows the hot air to be discharged more smoothly from the exhaust port 251, carrying more moisture out of the cooking cavity 100, making the food crispier. However, excessive hot air discharged from the exhaust port 251 will further exacerbate the lack of hot air on the side of the exhaust port 251. Therefore, how to ensure the exhaust effect while avoiding poor food baking due to the lack of hot air on the side of the exhaust port 251 needs to be carefully considered. In this embodiment, by extending the guide wall 224 to the side away from the exhaust port 251 along the centerline of the cooking cavity 100 in the length direction, the extension area of ​​the guide wall 224 is increased, allowing more hot air to be delivered downward along the guide wall 224 on the exhaust port 251 side. This further enhances the downward delivery capacity of the hot air on the exhaust port 251 side. When the air volume on the exhaust port 251 side is relatively small, by strengthening its downward delivery capacity, more hot air can flow onto the food below the cooking cavity 100, thus improving the problem of insufficient cooking of the food on the exhaust port 251 side.

[0052] In this embodiment, preferably, the lower edge of the fan 4 is set below the front guide wall 223 (lower surface) and above the rear guide wall 224 (lower surface). Setting the lower edge of the fan 4 below the front guide wall 223 ensures that some hot air can be directly blown onto the second side wall 24 on the side away from the air outlet. The hot air can be guided downward by the second side wall 24 and blown towards the edge of the cooking cavity 100, improving the baking effect at the edge of the cooking cavity 100. On the side of the exhaust port 251, the air volume is less due to heat loss. The lower edge of the fan 4 being above the rear guide wall 224 ensures that the hot air generated by the fan 4 is fully guided downward by the first side wall 25, improving the ability of the hot air to be delivered downward on the side of the exhaust port 251 and improving the baking effect of the food on the side of the exhaust port 251.

[0053] In a preferred embodiment of this application, the guide wall 22 forms a downwardly convex guide portion 221 at the exhaust port 251. Since the hot air loss at the exhaust port 251 is relatively large, forming a downwardly convex guide portion 221 at the exhaust port 251 can allow more hot air to be interrupted from rotating and flow downward under the action of the guide portion 221, further enhancing the downward delivery capacity of hot air on the side of the exhaust port 251 and compensating for the problem of uneven cooking caused by air volume loss.

[0054] In this embodiment, preferably, the inner surface of the guide section 221 has a smooth transition surface. The guide section 221 is connected and transitioned to other parts of the guide wall 22 through the smooth transition surface. The smooth transition surface can reduce the kinetic energy loss when hot air flows through the guide section 221. At the same time, the smooth transition surface can gently guide the hot air downward, improve the downward delivery capacity of the hot air, and improve the problem of insufficient cooking of food on the side of the exhaust port 251.

[0055] In this embodiment, preferably, the heating element 3 is a metal heating tube. The cold end 31 of the metal heating tube is positioned opposite to the guide section 221. The cold end 31 of the metal heating tube is suspended on the guide wall 22. On the side away from the exhaust port 251, the cold end 31 of the metal heating tube can interrupt the rotation of the hot air and guide the hot air towards the corner of the cooking cavity 100. On the side closer to the exhaust port 251, the guide section 221 can also interrupt the rotation of the hot air and guide the hot air towards the corner of the cooking cavity 100. Through the combined action of the cold end 31 of the metal heating tube and the guide section 221, the baking effect in the corner of the cooking cavity 100 is improved, and the baking uniformity within the cooking cavity 100 is enhanced. Moreover, since the cold end 31 of the metal heating tube is opposite to the guide section 221, the hot end 32 of the metal heating tube will be closer to the exhaust port 251. The temperature of the hot end 32 of the metal heating tube is higher, which can compensate for the insufficient cooking caused by the loss of hot air on the side of the exhaust port 251, and improve the cooking uniformity.

[0056] In addition, when the guide wall 22 includes the aforementioned guide front wall 223, guide rear wall 224, and step wall 225, the cold end 31 of the metal heating tube is relatively thin, and its blocking effect on hot air is slightly weaker. By suspending the metal heating tube on the guide front wall 223 and setting a vertically extending step wall 225 between the guide front wall 223 and the guide rear wall 224, the hot air flowing along the guide front wall 223 will be blocked at the step wall 225 and thus change its flow direction. The hot air flowing along the guide rear wall 224 will be blocked by the guide part 221 and change its flow direction, flowing more downward and towards the corners, so that hot air is blown in the corners on both sides of the cooking cavity 100, improving the overall cooking uniformity.

[0057] In this embodiment, preferably, the lower edge of the exhaust port 251 is lower than the upper edge of the guide portion 221, that is, the exhaust port 251 extends to the area where the first side wall 25 is connected to the guide portion 221. By setting it in this way, by lowering the position of the exhaust port 251 and expanding its coverage area, the flow area of ​​the exhaust port 251 is effectively increased, the steam emission capacity is improved, the problem of food taste deterioration caused by steam retention is prevented, and the cooking effect is improved.

[0058] In this embodiment, preferably, a motor cover 8 is also provided inside the electrical cavity. The motor cover 8 is positioned above the reflector 2, and a heat dissipation cavity 7 is formed between the motor cover 8 and the reflector 2. A heat dissipation fan 5 is disposed inside the heat dissipation cavity 7. The cold air generated by the heat dissipation fan 5 mixes with the hot air discharged from the exhaust port 251 and is then discharged from the outer casing 1. A downward recess 222 is formed in the area above the reflector 2 at the guide section 221, corresponding to the guide section 221. The recess 222 can increase the width of the heat dissipation cavity 7 in the vertical direction, thereby increasing the volume of the heat dissipation cavity 7. This allows the hot air discharged from the exhaust port 251 and the cold air generated by the heat dissipation fan 5 to mix thoroughly within the heat dissipation cavity 7, reducing the gas temperature after being discharged from the outer casing 1 and lowering safety risks.

[0059] In this application, preferably, both the first sidewall 25 and the second sidewall 24 are inclined downward and outward, and the inclination angle between the first sidewall 25 and the vertical plane is greater than the inclination angle between the second sidewall 24 and the vertical plane. That is, the second sidewall 24 is closer to the vertical plane. Through the guiding effect of the first sidewall 25 and the second sidewall 24 gradually transitioning to the inclined plane, the direction of the hot air can be improved step by step, reducing the kinetic energy loss of the hot air hitting the first sidewall 25 and the second sidewall 24, increasing the wind speed of the hot air, and improving the heating efficiency of the hot air on the food.

[0060] It is understood that in this application, the length of the cooking cavity 100 is greater than its width, that is, the length of the projection of the cooking cavity 100 on the horizontal plane is greater than its width. The ratio of the length to the width of the cooking cavity 100 is preferably not less than 1.25, and more preferably controlled between 1.25 and 2, such as 1.25, 1.3, 1.5, 1.7, 2, etc. While keeping the volume of the cooking cavity 100 unchanged, by lengthening or widening the cooking cavity 100, the diagonal of the cooking cavity 100 can be effectively extended. However, an excessively long and narrow cooking cavity 100 is not conducive to the uniform distribution of hot air. Controlling the ratio of the length to the width of the cooking cavity 100 between 1.25 and 2 can solve the problem of placing conventional ingredients, and with the optimized configuration of the reflector 2 in this application, it can also achieve a relatively uniform distribution of hot air, ensuring that the food is baked evenly. It is worth noting that even when the ratio of the length to the width of the cooking cavity 100 is not within the above-mentioned preferred range, the reflector 2 structure of this application can still optimize the hot air distribution and improve the uniformity of the cooking cavity 100, although the cooking uniformity is not as good as that within the above-mentioned preferred range.

[0061] It is understood that in this application, the shape of the reflector 2 generally matches the cross-sectional shape of the cooking cavity 100, and the projection of the reflector 2 on the horizontal plane can be elliptical, rectangular, rounded rectangle, etc., without specific limitations.

[0062] It is understood that in this application, the heating element 3 can be a heating element such as a metal heating tube, an infrared heating tube, or a heating film. Preferably, the heating element 3 is a metal heating tube, and the dimension of the metal heating tube in the length direction of the cooking cavity 100 is larger than its dimension in the width direction of the cooking cavity 100.

[0063] It is understood that, in this application, preferably, the upper edge of the fan 4 is lower than the upper edge of the exhaust port 251, and the lower edge of the fan 4 is higher than the lower edge of the exhaust port 251. With this arrangement, in the vertical direction, the distribution range of the fan 4 is within the distribution range of the exhaust port 251, ensuring that the hot air generated by the fan 4 can carry more water vapor and be smoothly discharged from the exhaust port 251.

[0064] It is understandable that increasing the steam output of the exhaust vent 251 can remove more moisture from the cooking cavity 100, but it will inevitably lead to a loss of hot air volume on the side of the exhaust vent 251, resulting in insufficient cooking of the food on that side. In other words, there is a contradiction between strengthening the exhaust and the cooking effect of the food on the side of the exhaust vent 251. This application addresses this by rationally designing the shape of the reflector 2 and lowering the guide wall 22 on the side of the exhaust vent 251, thus guiding the hot air on that side of the exhaust vent 251 downwards. In the case of insufficient air volume, the ability to deliver hot air downwards is improved to ensure that more hot air is blown to the food below, thus balancing the contradiction between strengthening the exhaust and the baking effect.

[0065] The technical solutions protected in this application are not limited to the above embodiments. It should be noted that any combination of the technical solutions of any embodiment with one or more other embodiments is within the scope of protection of this application. Although this application has been described in detail above with general descriptions and specific embodiments, some modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of this application are within the scope of protection claimed in this application.

Claims

1. An air fryer for even baking, comprising an elongated cooking cavity and a reflector covering the cooking cavity, wherein a metal heating element and a fan are disposed within the cooking cavity, characterized in that, The reflector includes a horizontally extending top wall and a first side wall extending downward from the end of the top wall. The lower end of the first side wall extends horizontally outward to form a flow guide wall, and the end of the flow guide wall extends downward to form a second side wall. The lower end of the second side wall extends horizontally outward to form a support wall. The top wall and the first side wall enclose a fan cavity to accommodate the fan. A steam vent that communicates with the atmosphere is provided on one side of the cooking cavity along the length of the first side wall. The guide wall forms a downwardly convex turbulence part at the steam vent. The cold end of the metal heating tube is suspended on the guide wall and is positioned opposite to the turbulence part.

2. The air fryer for uniform baking according to claim 1, characterized in that, The guide wall includes a rear guide wall near the exhaust port and a front guide wall away from the exhaust port. The height of the front guide wall is higher than that of the rear guide wall. The front guide wall and the rear guide wall are connected by a vertically extending stepped wall.

3. An air fryer for uniform baking according to claim 2, characterized in that, The stepped wall is inclined relative to the vertical plane, and the stepped wall transitions to the front and rear guide walls through a smooth guide surface.

4. An air fryer for uniform baking according to claim 2, characterized in that, The lower edge of the fan is below the front wall of the airflow guide and above the rear wall of the airflow guide.

5. An air fryer for uniform baking according to claim 2, characterized in that, The fan cavity is volute-shaped, and the rear wall of the air guide extends to the side away from the exhaust port along the length of the cooking cavity.

6. An air fryer for uniform baking according to claim 1, characterized in that, The lower edge of the exhaust port is lower than the upper edge of the turbulence section.

7. An air fryer for uniform baking according to claim 1, characterized in that, Both the first sidewall and the second sidewall are inclined downward and outward, and the inclination angle between the first sidewall and the vertical plane is greater than the inclination angle between the second sidewall and the vertical plane.

8. An air fryer for uniform baking according to claim 2, characterized in that, The distance from the guide wall to the support wall is H, and the height of the stepped wall is H / 4 to H / 3.

9. An air fryer for uniform baking according to claim 1, characterized in that, The ratio of the length to the width of the cooking cavity is not less than 1.

25.

10. An air fryer for uniform baking according to claim 1, characterized in that, The air fryer also has a motor cover disposed above the reflector, the motor cover and the reflector forming a heat dissipation cavity, the heat dissipation fan is installed in the heat dissipation cavity, the hot air discharged from the exhaust port and the cold air generated by the heat dissipation fan mix in the heat dissipation cavity, and the upper surface of the reflector has a downward recessed portion formed at the corresponding position of the turbulence section.

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