Air fryer

Abstract

The air fryer comprises a shell, a fryer body and a water tank, a reflecting cover and a cooking cavity located below the reflecting cover are arranged in the shell, the fryer body is arranged in the cooking cavity, a baking tray is arranged in the fryer body, an overflowing gap exists between the outer periphery of the baking tray and the side wall of the fryer body, and the water tank is provided with a water supplementing pipe for conveying water into the cooking cavity. A water outlet of the water supplementing pipe faces the side wall of the reflecting cover or is formed in the side wall of the reflecting cover, and water flowing out of the water outlet flows to the bottom of the pot body through the overflowing gap along the side wall of the reflecting cover. Water is drained by means of the structural trend of the side wall of the reflecting cover, the probability of water splashing is greatly reduced, and when water flows through the side wall of the reflecting cover, the water flows are preheated by the reflecting cover, so that when the water drops to the bottom of the pot body, the steam generation efficiency can be improved, and the cooking effect on food materials is improved.

Description

Technical Field

[0001] This application belongs to the field of household appliance technology, specifically relating to an air fryer. Background Technology

[0002] Air fryers use high-temperature hot air heating instead of deep-frying. During the heating process, the hot air easily removes moisture from the food, resulting in a dry and tough texture and negatively impacting the user experience. To address this issue, existing air fryers humidify the food during cooking by adding water, preventing excessive evaporation and achieving a tender, baked result.

[0003] There are many ways to achieve water replenishment in existing technologies:

[0004] Patent document CN202111222999.0 discloses an instant steam cooking appliance, including a water tank assembly, a shell assembly with a accommodating chamber, and a steam generator located within the accommodating chamber. The steam generator includes a heating element and a steam pipe fixedly connected as one unit. The water outlet of the water tank assembly is connected to the steam pipe to obtain liquid water. The liquid water in the steam pipe is heated by the heating element to form steam, which is then output. An inner pot assembly located below the steam generator receives the steam to increase the humidity inside the inner pot assembly. To extend the heating path and provide sufficient time for steam production, the steam pipe in this instant steam cooking appliance has a disc-shaped structure. Combined with the matching design of the heating element, this not only increases production costs but also leads to increased space requirements, resulting in a bulky cooking appliance that is not conducive to miniaturization. Furthermore, with prolonged use, scale easily adheres to the inner wall of the steam pipe. Over time, this not only affects steam generation efficiency but also easily clogs the steam pipe, causing the steam generator to malfunction.

[0005] Patent document CN202221018906.2 discloses a steam air fryer, including a cooking cavity, a water supply component, and a vaporization structure built into the cooking cavity. The water supply component is used to supply water to the vaporization structure, and the vaporization structure is used to receive water from the water supply component and vaporize the water into steam. The vaporization structure is located on the inner wall of the cooking cavity and gradually tilts into the cooking cavity from top to bottom along the height direction of the cooking cavity to receive the water supply from the water supply component. This steam air fryer has the following defects: While the inclined arrangement of the vaporization structure increases the water-receiving area and facilitates vaporization, its inclination towards the cooking cavity actually occupies valuable cooking space, reducing the available space for the baking tray and significantly decreasing space utilization. Furthermore, the inclination of the vaporization structure towards the cooking cavity alters the direction of hot air circulation, resulting in less uniform cooking. When water drips vertically from the water delivery component onto the vaporization structure, the inclined arrangement causes splashing, which directly lands on the food surface, increasing its moisture content and even causing it to become soggy, ultimately making it difficult to achieve a crispy exterior and tender interior. Utility Model Content

[0006] This application provides an air fryer to solve the technical problems of existing air fryers that, when using a method of directly supplying water into the cooking cavity to vaporize the water with the high temperature inside the cooking cavity, have design defects in the water flow and vaporization methods, resulting in reduced effective space utilization inside the cooking cavity and water easily splashing directly onto the surface of the food, affecting the final baked taste of the food.

[0007] The technical solution adopted in this application is as follows:

[0008] An air fryer includes a shell, a pot body, and a water tank. The shell has a reflector and a cooking chamber located below the reflector. The pot body is disposed in the cooking chamber and has a baking tray inside. There is a flow gap between the outer periphery of the baking tray and the side wall of the pot body. The water tank has a water supply pipe for supplying water into the cooking chamber. The outlet of the water supply pipe faces the side wall of the reflector or is disposed on the side wall of the reflector. The water flowing out of the outlet falls along the side wall of the reflector and through the flow gap to the bottom of the pot body.

[0009] In this application, the outlet of the water supply pipe faces the side wall of the reflector or is located on the side wall of the reflector. Water flowing from the outlet of the water supply pipe falls onto the side wall of the reflector, flows downward under the guidance of the side wall of the reflector, and drips to the bottom of the pot body through the flow gap. On the one hand, this application does not require the addition of a special structure for water diversion, but instead uses the structural orientation of the reflector side wall itself to divert water. This not only avoids increasing the overall cost of the machine, but also avoids increasing the installation space requirement due to the addition of an extra diversion structure. In particular, it does not occupy the space inside the cooking cavity, thus ensuring the efficient use of the space inside the cooking cavity for food cooking. On the other hand, the reflector is usually made of a metal material with good thermal conductivity. When water flows through the side wall of the reflector, the water is preheated by the reflector, and some of the water turns into steam. This not only increases the humidity in the cooking cavity beforehand, preventing the food from drying out, but also improves energy efficiency and avoids wasting the reflector's own heat. Some water flows down the side wall of the reflector and falls to the bottom of the pot through the flow gap. Because the water has been preheated, when the water droplets fall to the bottom of the pot, it can promote the efficiency of steam generation and improve the cooking effect on the food. Furthermore, the design of the reflector's side wall and the flow gap can form a proper water flow, greatly reducing the probability of water splashing, thereby reducing the probability of the food getting wet.

[0010] Furthermore, water flows through the gaps to the bottom of the pot and evaporates under high temperature. Utilizing the upward movement of steam and the circulation of hot air, the steam evenly covers the food as it rises, improving cooking results. When cooking certain foods, such as meat and sweet potatoes, grease or caramelized residue may drip to the bottom of the pot, adhere to it, and dry. The water supply in this application drips to the bottom of the pot, forming a water film that hinders the adhesion of these greases or caramelized residues. Moreover, when a certain amount of water accumulates, it soaks these residues, preventing them from drying and solidifying on the bottom of the pot. This significantly reduces the cleaning burden on the user and improves the user experience.

[0011] Preferably, the water flowing down the sidewall of the reflector falls directly into the flow gap.

[0012] After the water flows out of the outlet, it is guided by the side wall of the reflector and flows downward under the action of gravity. After dripping from the lower end of the side wall of the reflector, the falling water flows directly into the flow gap between the baking tray and the side wall of the pot. It can be quickly evaporated by the high temperature at the bottom of the pot to form water vapor. The steam generation speed is relatively fast. Moreover, since there is no obstruction from the time the water flows down from the reflector to the flow gap, the risk of water splashing onto the food is further reduced.

[0013] Preferably, the water flowing down the side wall of the reflector falls onto the side wall of the pot body, and then flows into the flow gap along the side wall of the pot body.

[0014] Water flowing down the side wall of the reflector first drips onto the side wall of the pot. Guided vertically by the side wall of the pot, it flows into the flow gap along the side wall of the pot. The guidance of the side wall of the pot can reduce the risk of water splashing. Moreover, the side wall of the pot is at a higher temperature. As the water flows along the side wall of the pot, it is gradually heated and evaporated, which increases the steam generation rate and improves the uniformity of steam distribution in the height direction of the cooking cavity.

[0015] Preferably, the water supply pipe extends through the reflector into the cooking cavity, the water outlet faces the side wall of the reflector, and the distance between the water outlet and the side wall of the reflector gradually increases from top to bottom.

[0016] Water drips downwards under gravity after flowing out of the outlet. The gap between the outlet and the side wall of the reflector can be designed in various ways. However, if the gap is wider at the top and narrower at the bottom, or if the top and bottom are the same size, the water will directly impact the side wall of the reflector at a high speed after flowing out of the outlet. There is not enough space between the outlet and the side wall of the reflector to buffer and disperse the speed and flow of the water. When the water impacts the reflector at a high speed, it will generate a large impact force. This impact force reacts on the water, which can easily cause water to splash. As a result, some water does not fall into the flow gap between the baking tray and the side wall of the pot, but splashes onto other parts of the air fryer, or even onto the food. This wastes water, resulting in a reduction in steam production, and also affects the cooking effect of the food.

[0017] In this technical solution, the distance between the water outlet and the side wall of the reflector gradually increases from top to bottom. This not only provides sufficient space to buffer and disperse the speed and flow of water, reducing the impact force of water on the side wall of the reflector and thus reducing the probability of water splashing, but also allows more water to flow down the side wall of the reflector and through the flow gap to the bottom of the pot, further reducing the probability of water splashing onto the food surface. It also ensures sufficient steam output, contributing to improved cooking results. Furthermore, after flowing out of the outlet, the water drips downwards under gravity. During this descent, the acceleration due to gravity causes a change in the water flow velocity. Combined with the gradually increasing distance between the water outlet and the side wall of the reflector from top to bottom, this helps to distribute the water flow more evenly on the side wall of the reflector, reducing water concentration. This not only improves water replenishment efficiency but also reduces water splashing caused by turbulence.

[0018] Preferably, the air fryer also includes a fan located below the reflector, the fan being positioned at a height higher than the water outlet.

[0019] Air fryers typically have a hot air assembly above the cooking cavity. This assembly includes a fan and an upper heating element located below the fan. During operation, the fan blows the heated air from the upper heating element downwards, and combined with the heat-gathering and reflective functions of the reflector, ensures that the food below is heated evenly. In this application, water flowing out of the outlet flows downwards due to its own gravity and the guiding effect of the reflector's sidewall. This technical solution, by optimizing the height of the fan and outlet within the air fryer, allows the water to adhere better to the reflector's sidewall after flowing out, thanks to the hot air. This allows more water to slide down the reflector's sidewall, further reducing the probability of splashing. Furthermore, setting the fan height higher than the outlet prevents the airflow generated by the fan from directly impacting the water surface, further reducing splashing. The lower outlet position also reduces the risk of water vapor being drawn into the fan, preventing damage or disruption to its operation.

[0020] Preferably, a support member is provided in the flow gap between the outer periphery of the baking pan and the side wall of the pot body. The top of the support member is provided with a flow guide surface, which is inclined downward from the inside to the outside. Water dripping from the reflector flows into the bottom of the pot body through the flow guide surface.

[0021] To ensure even heating of the food on the baking tray, a certain height distance is needed between the bottom of the tray and the bottom wall of the pot. This allows hot air to pass through the food during its return stroke, ensuring the bottom of the food is also heated. Therefore, a support structure is often required to elevate the baking tray. The support component in this technical solution not only provides mechanical support to maintain a certain height between the baking tray and the bottom of the pot, but also features a guide surface at its top to divert dripping water to the bottom of the pot. This dual function simplifies the number of components, reduces costs, and minimizes the impact on the effective cooking space within the cooking cavity, thus improving space utilization. Furthermore, the guide surface design allows more water to flow to the bottom of the pot more promptly, ensuring sufficient water flow and maximizing steam generation efficiency, thereby helping to maintain stable humidity within the pot.

[0022] Preferably, the guide surface extends into the outer periphery of the baking pan, and a vertically extending first baffle is provided at the inner end of the guide surface.

[0023] After water flows out of the outlet, its flow trajectory is affected by various factors, such as gravity, wall resistance on the reflector sidewall, and hot air circulation within the cooking cavity. Therefore, the range of water dripping and splashing after exiting the outlet is uncertain. This technical solution extends the guide surface to the outer periphery of the baking pan, increasing its coverage area and thus its water-receiving area. Even if some water splashes outside the flow gap and near the food on the baking pan, the extended design of the guide surface can still catch these droplets and guide them further into the flow gap, reducing the probability of the food on the baking pan getting wet. Furthermore, a vertically extending first baffle at the inner end of the guide surface effectively prevents water droplets from splashing onto the food on the baking pan after landing on the guide surface, further reducing the probability of the food getting wet.

[0024] Preferably, the top of the support member is further provided with a second baffle that is located on both sides of the first baffle, and the first baffle, the second baffle, and the guide surface work together to form a splash-proof space.

[0025] This technical solution further incorporates second baffles on the support component, positioned on either side of the first baffle. The first baffle, second baffle, and guide surface work together to create a splash-proof space. This space effectively prevents water dripping onto the guide surface from splashing onto the food in the baking pan. Combined with the guiding effect of the guide surface, it ensures water flows accurately to the flow gap and ultimately to the bottom of the pot, improving water replenishment efficiency. This, in turn, ensures steam output and efficiency, helps maintain humidity within the cooking cavity, and enhances the cooking effect on the food.

[0026] Preferably, the support member includes a support portion connected to the flow guide surface and extending downward, the support portion having a protrusion extending toward the side wall of the pot body to abut against the side wall of the pot body.

[0027] To facilitate thorough cleaning of baking pans, existing models are designed to be removable from the pot. However, this removable design makes it challenging to ensure a proper flow gap exists between the pan and the pot's side wall after repositioning, corresponding precisely to the water droplet's location. If the pan shifts after placement, this gap disappears, causing water to drip directly onto the food. This not only affects steam output and efficiency but also soaks the food, impacting its cooking outcome. This new solution addresses this by incorporating a protrusion on the support component that abuts against the pot's side wall. This ensures precise positioning and stable support for the pan upon placement, preventing deviation and maintaining a stable flow gap. This provides a consistent path for water droplets, allowing them to flow smoothly to the bottom of the pot, maximizing steam output and efficiency, and significantly reducing the likelihood of food becoming wet.

[0028] Preferably, the support member includes a support portion connected to the guide surface and extending downward, the baking tray includes a tray body and a support leg disposed on the outer periphery of the tray body and extending downward, one of the support portion and the support leg is provided with a positioning protrusion, and the other of the two is provided with a positioning hole adapted to the positioning protrusion, and the support member is fixed to the baking tray by the insertion and engagement of the positioning protrusion and the positioning hole.

[0029] Air fryers can be used to cook a variety of ingredients and perform diverse cooking methods, such as grilling marinated meats, applying sauces and liquid seasonings during grilling, and cooking ingredients with high sugar and oil content. During cooking, there is a possibility that substances from these additives or the ingredients themselves may flow to the outer edge of the grill pan and enter the gap between the grill pan and the support frame. If these residues or greases are not cleaned in time, bacteria will grow. Moreover, with the extension of use, the grill pan or support frame may be damaged or reach the end of its lifespan. If the two are not detachable or difficult to disassemble, the user can only replace the entire unit, which greatly increases the user's maintenance costs.

[0030] The design of the positioning protrusion and positioning hole in this technical solution makes the installation process between the baking tray and the support simple and quick. During assembly, simply align the positioning protrusion with the positioning hole and insert it to complete the installation. There is no need for complicated alignment or fixing operations. Therefore, this technical solution greatly reduces the assembly difficulty between the baking tray and the support, making it convenient for users to freely disassemble and assemble the baking tray and the support. Attached Figure Description

[0031] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0032] Figure 1 This is a cross-sectional view of an air fryer according to one embodiment of this application;

[0033] Figure 2 This is a schematic diagram illustrating the state of water droplets falling inside an air fryer according to one embodiment of this application.

[0034] Figure 3 This is a schematic diagram of the water supply pipe according to one embodiment of this application;

[0035] Figure 4 This is a perspective view of the support member according to one embodiment of this application;

[0036] Figure 5 This is a cross-sectional view of the support member according to one embodiment of this application;

[0037] Figure 6 This is a schematic diagram of the assembly of the support member and the baking tray according to one embodiment of this application.

[0038] in,

[0039] 1. Reflector; 11. Extension section;

[0040] 2. Water supply pipe; 21. Water outlet; 22. Fixing plate;

[0041] 3. Fan;

[0042] 4. Water tank;

[0043] 5. Upper heating device;

[0044] 6. Lower heating device;

[0045] 7. Baking tray; 71. Tray body; 72. Support legs; 73. Positioning holes;

[0046] 8. Support component; 81. Guide surface; 82. First baffle; 83. Second baffle; 84. Support part; 85. Protrusion; 86. Positioning protrusion;

[0047] 9. Pot body; 91. Cooking cavity;

[0048] 10. Water droplets. Detailed Implementation

[0049] To more clearly illustrate the overall concept of this application, a detailed explanation is provided below with reference to the accompanying drawings.

[0050] Many specific details are set forth in the following description to provide a thorough 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. It should be noted that, unless otherwise specified, the embodiments of this application and the features thereof can be combined with each other.

[0051] Furthermore, it should be understood in the description of this application that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application.

[0052] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; 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. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0053] 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.

[0054] like Figure 1 and Figure 2As shown, an air fryer includes a shell, a pot body 9, and a water tank 4. The shell is provided with a reflector 1 and a cooking cavity 91 located below the reflector 1. The pot body 9 is disposed in the cooking cavity 91. A baking tray 7 is disposed in the pot body 9. There is a flow gap between the outer periphery of the baking tray 7 and the side wall of the pot body 9. The water tank 4 supplies water to the cooking cavity through a water supply pipe 2. The water outlet 21 of the water supply pipe 2 is disposed facing the side wall of the reflector 1 or disposed on the side wall of the reflector 1. The water flowing out of the water outlet 21 flows along the side wall of the reflector 1 through the flow gap to the bottom of the pot body 9.

[0055] In one embodiment, water flowing down the side wall of the reflector 1 falls directly into the flow gap. After the water flows out of the outlet 21, it is guided by the side wall of the reflector 1 and flows downward under the action of gravity. After dripping from the lower end of the side wall of the reflector 1, the falling water flows directly into the flow gap between the baking pan 7 and the side wall of the pot body 9. It can be quickly evaporated by the high temperature at the bottom of the pot body 9 to form water vapor. The steam generation speed is relatively fast. Moreover, since there is no obstruction from the time the water flows down from the reflector 1 to the time it drips into the flow gap, the risk of water splashing onto the food is further reduced.

[0056] In another embodiment, water flowing down the sidewall of the reflector 1 falls onto the sidewall of the pot body 9, and then flows into the flow gap along the sidewall of the pot body 9. The water flowing down the sidewall of the reflector 1 first drips onto the sidewall of the pot body 9, and then, guided vertically by the sidewall of the pot body 9, flows into the flow gap along the sidewall of the pot body 9. This guidance by the sidewall of the pot body 9 reduces the risk of water splashing. Furthermore, the sidewall of the pot body 9 has a higher temperature, and the water is gradually heated and evaporated during its flow along the sidewall of the pot body 9, increasing the steam generation rate and improving the uniformity of steam distribution in the height direction of the cooking cavity.

[0057] In addition, this application does not limit the water supply method of the water supply pipe.

[0058] In one embodiment, a water tank 4 is provided on the casing, and a water pump is provided on the water supply pipeline between the water tank 4 and the water supply pipe 2, so as to pump water from the water tank 4 to the water supply pipe 2. In another embodiment, such as Figure 1 As shown, a water tank 4 is provided on the shell. The height of the water tank 4 on the shell is higher than the height of the water supply pipe 2 on the shell. The water in the water tank 4 flows to the water supply pipe 2 through the water supply pipe under its own gravity, which eliminates the need for a water pump and saves costs.

[0059] In another preferred embodiment, the outlet 21 of the water supply pipe 2 faces the side wall of the reflector 1 and is spaced apart from the side wall of the reflector 1. Water flowing from the outlet 21 of the water supply pipe 2 flows to the side wall of the reflector 1, flows downward under the guidance of the side wall of the reflector 1, and drips to the bottom of the pot body 9 through the flow gap. On the one hand, this application does not require the addition of a special structure for water diversion, but uses the structural orientation of the side wall of the reflector 1 itself to divert water. This not only does not increase the overall cost of the machine, but also does not increase the installation space requirement due to the addition of an extra diversion structure. In particular, it does not occupy the space inside the cooking cavity 91, thereby ensuring the efficient use of the space inside the cooking cavity 91 for cooking food. On the other hand, the reflector 1 is typically made of a metal material with good thermal conductivity. When water flows through the side wall of the reflector 1, the water is preheated by the reflector 1, and some of the water turns into steam. This not only increases the humidity in the cooking cavity 91 beforehand, preventing the food from drying out, but also improves energy efficiency and avoids wasting the heat of the reflector 1 itself. Some water flows down the side wall of the reflector 1 and drips through the flow gap to the bottom of the pot body 9. Because the water has been preheated, when the water droplets 10 fall to the bottom of the pot body 9, they can promote the efficiency of steam generation and improve the cooking effect on the food. Furthermore, the design of the side wall of the reflector 1 and the flow gap can form a suitable flow of water, greatly reducing the probability of water splashing, thereby reducing the probability of the food getting wet. In addition, the water flows through the flow gap to the bottom of the pot body 9 and evaporates under high temperature. With the help of the upward rising characteristic of steam and the driving force of hot air circulation, the steam can evenly cover the food during the rising process, thereby improving the cooking effect on the food. When cooking certain ingredients, such as meat and sweet potatoes, grease or caramelized residues may drip onto the bottom of the pot body 9 and adhere to and dry there. The water supplied in this application drips onto the bottom of the pot body 9, where it adheres to the bottom wall and forms a water film. This film is not conducive to the adhesion of grease or caramelized residues. Moreover, when the water accumulates to a certain amount, it can soak these residues, thus preventing them from drying and solidifying on the bottom of the pot body 9. This significantly reduces the cleaning burden on the user and improves the user experience.

[0060] In this embodiment, preferably, such as Figure 1 and Figure 3 As shown, the reflector 1 has a through hole for the water supply pipe 2 to pass through. The water supply pipe 2 passes through the reflector 1 and extends into the cooking cavity. The water supply pipe 2 is covered with a fixing plate 22, which has an installation hole. The water supply pipe 2 is fixedly installed on the reflector 1 by fasteners that pass through the installation hole.

[0061] In this embodiment, preferably, such as Figure 1As shown, the air fryer includes an upper heating device 5 and a lower heating device 6. The upper heating device 5 is located above the cooking cavity 91, and the lower heating device 6 is located below the cooking cavity 91. Water dripping to the bottom of the pot body 9 is vaporized at least under the action of the lower heating device 6.

[0062] In this embodiment, the distance between the water outlet and the side wall of the reflector can be designed using any of the following schemes:

[0063] Option 1: This option is not illustrated. In this option, the distance between the water outlet and the side wall of the reflector is consistent from top to bottom. For example, the water outlet's outlet face is vertical, and the reflector's side wall is also vertical, so that the distance between them is consistent vertically. Alternatively, the water outlet's outlet face is inclined, and the reflector's side wall is inclined parallel to the outlet face, so that the distance between them is consistent vertically.

[0064] Option 2: After water flows out of outlet 21, it drips downwards under gravity. The gap between outlet 21 and the side wall of reflector 1 can have various designs. However, if the gap is wider at the top and narrower at the bottom, or if the top and bottom dimensions are the same, the water will directly impact the side wall of reflector 1 at a high speed after flowing out of outlet 21. There is insufficient space between outlet 21 and the side wall of reflector 1 to buffer and disperse the speed and flow of the water. When the water impacts reflector 1 at a high speed, it generates a large impact force. This impact force reacts with the water, easily causing splashing. Consequently, some water does not fall into the flow gap between the baking tray 7 and the side wall of the pot body 9, but splashes onto other parts of the air fryer, or even onto the food. This wastes water, reducing steam production, and also affects the cooking effect. Therefore, if... Figure 2 As shown, in this second embodiment, the distance between the water outlet 21 and the side wall of the reflector 1 gradually increases from top to bottom.

[0065] In this design, the distance between the water outlet 21 and the side wall of the reflector 1 gradually increases from top to bottom. This not only provides sufficient space to buffer and disperse the speed and flow of water, reducing the impact force of water on the side wall of the reflector 1, thus reducing the probability of water splashing, but also allows more water to flow down the side wall of the reflector 1 and through the flow gap to the bottom of the pot body 9, reducing the probability of water splashing onto the food surface. It also ensures the output of steam, which helps improve the cooking effect. Furthermore, after the water flows out of the water outlet 21, it drips downwards under the action of gravity. During the descent, the acceleration due to gravity causes a change in the flow velocity. Combined with the gradually increasing distance between the water outlet 21 and the side wall of the reflector 1 from top to bottom, this helps to distribute the water flow more evenly on the side wall of the reflector 1, reducing water concentration. This not only improves water replenishment efficiency but also reduces water splashing caused by turbulence.

[0066] This solution can be implemented through any of the following embodiments:

[0067] Example 1: As Figure 2 As shown, the water outlet 21 has a vertically oriented water outlet end face, and the side wall of the reflector 1 is inclined from top to bottom and extends in a direction away from the water outlet end face, so that the distance between the water outlet 21 and the side wall of the reflector 1 gradually increases from top to bottom.

[0068] Example 2: This example 2 is not illustrated. In this example 2, the sidewall of the reflector extends vertically from top to bottom, and the water outlet end face slopes from top to bottom and extends in a direction away from the sidewall of the reflector, so that the distance between the water outlet and the sidewall of the reflector gradually increases from top to bottom.

[0069] Example 3: This example 3 is not illustrated. In this example 3, the water outlet end face extends inclined from top to bottom, and the side wall of the reflector extends inclined from top to bottom and in a direction away from the water outlet end face, so that the distance between the water outlet and the side wall of the reflector gradually increases from top to bottom.

[0070] As a preferred embodiment of this application, such as Figure 2 As shown, the distance A between the water outlet 21 and the side wall of the reflector 1 satisfies the condition: 0.5mm ≤ A ≤ 2mm. For example, the distance A between the two can be 0.5mm, 1mm, 1.5mm, or 2mm. This embodiment, by further optimizing the distance between the water outlet 21 and the side wall of the reflector 1, can better balance the relationship between water flow and the effective cooking space within the cooking cavity 91, as well as the relationship between water flow and steam supply. This avoids both the reduction of the effective cooking space within the cooking cavity 91 caused by the synchronous increase in the flow gap due to excessively large distances, and the problem of insufficient water and low steam generation affecting the humidity within the cooking cavity 91 due to excessively small distances.

[0071] Air fryers typically have a hot air assembly above the cooking chamber 91. This assembly includes a fan 3 and an upper heating element located below the fan 3. During operation, the fan 3 blows the heated air from the upper heating element downwards, and combined with the heat-gathering and reflecting function of the reflector 1, ensures that the food below is heated evenly. Therefore, as a preferred embodiment of this application, such as... Figure 1 As shown, the air fryer also includes a fan 3 located below the reflector 1, and the height of the fan 3 is higher than the height of the water outlet 21.

[0072] In this application, after the water flows out of the outlet 21, it flows downwards due to its own gravity and the guiding effect of the side wall of the reflector 1. However, by rationalizing the height of the fan 3 and the outlet 21 inside the air fryer, this embodiment allows the water to adhere to the side wall of the reflector 1 more effectively after flowing out of the outlet 21, thanks to the blowing of hot air. This allows more water to slide down the side wall of the reflector 1, further reducing the probability of water splashing. Moreover, setting the height of the fan 3 higher than the outlet 21 avoids the airflow generated by the fan 3 from directly impacting the water surface, further reducing water droplet splashing. At the same time, the lower position of the outlet 21 reduces the risk of water vapor being sucked into the fan 3, preventing damage to the fan 3 or affecting its operation.

[0073] As a preferred embodiment of this application, such as Figure 1 , Figure 2 , Figures 4 to 6 As shown, a support member 8 is provided in the flow gap between the outer periphery of the baking tray 7 and the side wall of the pot body 9. The top of the support member 8 is provided with a guide surface 81, which is inclined downward from the inside to the outside. Water dripping from the reflector 1 flows into the bottom of the pot body 9 through the guide surface 81.

[0074] To ensure even heating of the food placed on the baking tray 7, a certain height distance is required between the bottom of the baking tray 7 and the bottom wall of the pot body 9. This allows hot air to pass through the food during its return stroke, ensuring the bottom of the food is also heated. Therefore, a support structure is often needed to elevate the baking tray 7. In this embodiment, the support member 8 not only provides mechanical support to maintain a certain height between the baking tray 7 and the bottom of the pot body 9, but also has a guide surface 81 at its top to divert dripping water to the bottom of the pot body 9. This makes the support member 8 also a guide, simplifying the number of components, reducing costs, and minimizing the impact on the effective cooking space within the cooking cavity 91, thus improving the utilization rate of the space within the cooking cavity 91. Furthermore, the design of the guide surface 81 allows more water to flow to the bottom of the pot body 9 more promptly, ensuring sufficient water reaches the bottom of the pot body 9, guaranteeing steam generation and efficiency, and thus helping to maintain stable humidity within the pot body 9.

[0075] After water flows out of outlet 21, its flow trajectory is affected by various factors, such as gravity, wall resistance on the side wall of reflector 1, and hot air circulation within cooking cavity 91. Therefore, the range of water dripping and splashing after flowing out of outlet 21 is uncertain. Thus, as a preferred embodiment of this method, such as... Figures 4 to 6 As shown, the guide surface 81 extends into the outer periphery of the baking pan 7, and a vertically extending first baffle 82 is provided at the inner end of the guide surface 81.

[0076] In this embodiment, the guide surface 81 extends into the outer periphery of the baking pan 7, increasing its coverage area and thus its water-receiving area. This ensures that even if some water splashes outside the flow gap and gets close to the food on the baking pan 7, the extended design of the guide surface 81 can still catch the water droplets 10 and guide them further into the flow gap, reducing the probability of the food on the baking pan 7 getting wet. Furthermore, the guide surface 81 has a vertically extending first baffle 82 at its inner end, which effectively prevents water droplets 10 from splashing onto the food on the baking pan 7 after hitting the guide surface 81, further reducing the probability of the food getting wet.

[0077] Furthermore, such as Figure 4 and Figure 5As shown, the top of the support member 8 is also provided with a second baffle 83, which is located on both sides of the first baffle 82. The first baffle 82, the second baffle 83, and the guide surface 81 work together to form a splash-proof space. The splash-proof space can effectively prevent water dripping onto the guide surface 81 from splashing onto the food on the baking tray 7. With the guiding effect of the guide surface 81, it can ensure that the water flows accurately to the flow gap and finally flows to the bottom of the pot body 9, improving the water replenishment efficiency. This ensures the steam output and output efficiency, helps to maintain the humidity in the cooking cavity 91, and improves the cooking effect on the food.

[0078] In one example, the two second baffles are arranged in parallel. In another example, as... Figure 4 As shown, one end of the two second baffles 83 is fixed to the first baffle 82, and the other end extends in a direction away from each other, so that the splash-proof space is bulging from the inside out, thereby further increasing the receiving space for water droplets 10 and further reducing the probability of water splashing onto food when it falls onto the guide surface 81.

[0079] To facilitate thorough cleaning of the baking tray 7, existing baking trays 7 are designed to be removable from the pot body 9. This removable design also increases the difficulty of ensuring that a flow gap exists between the baking tray 7 and the side wall of the pot body 9, precisely corresponding to the position where the water droplets 10 fall. If the baking tray 7 shifts after placement, causing the flow gap to disappear at the position opposite the water droplets 10, water will drip directly onto the food on the baking tray 7. This will not only affect the steam output and efficiency but also cause the food to become soggy, affecting the cooking effect. Therefore, as a preferred embodiment of this method, such as... Figures 4 to 6 As shown, the support member 8 includes a support portion 84 that is connected to the flow guide surface 81 and extends downward. The support portion 84 has a protrusion 85 that extends toward the side wall of the pot body 9 to abut against the side wall of the pot body 9.

[0080] In this embodiment, by providing a protrusion 85 on the support part 84 of the support member 8 that can abut against the side wall of the pot body 9, the baking tray 7 can be accurately positioned and stably supported when placed into the pot body 9, preventing the baking tray 7 from deviating from the preset position, ensuring the stable existence of the flow gap, thereby providing a stable flow path for water dripping, allowing water to flow smoothly through the flow gap to the bottom of the pot body 9, ensuring steam output and output efficiency, and also greatly reducing the probability of food getting wet.

[0081] Furthermore, the convex bulge 85 is only partially provided along the height direction of the support portion 84. In other words, the height of the convex bulge 85 is less than the height of the support portion 84. On the one hand, this can reduce the contact area between the support portion 84 and the side wall of the pot body 9, reducing the assembly resistance when the baking tray 7 is placed into the pot body 9. On the other hand, it can ensure the existence of sufficient flow gap, so that water can flow to the bottom of the flow gap more quickly and timely, thereby ensuring the water supply and thus ensuring the output and efficiency of steam.

[0082] As a preferred example in this embodiment, such as Figure 4 As shown, the convex bulge 85 is located on the upper part of the support part 84, and is positioned in the middle of the upper circumferential direction of the support part 84. This arrangement ensures that, during the placement of the baking tray 7, there is a gap between the lower part of the support member 8, which preferentially contacts the side wall of the pot body 9, and the side wall of the pot body 9, reducing the assembly resistance of the baking tray 7. On the other hand, the convex bulge 85 being located in the middle position allows water to be diverted when flowing from the guide surface 81 to the flow gap, thus enabling the water to be distributed in a dispersed manner when dripping to the bottom of the pot body 9, avoiding the problem of reduced steam production efficiency caused by centralized distribution.

[0083] Air fryers can be used to cook a variety of ingredients and perform diverse cooking methods, such as roasting marinated meats, applying sauces and liquid seasonings during roasting, and cooking ingredients with high sugar and oil content. During cooking, there is a possibility that substances from these additives or the ingredients themselves may flow to the outer periphery of the baking tray 7 and enter the gap between the baking tray 7 and the support 8. If these residues or greases are not cleaned in time, bacteria will grow. Furthermore, with prolonged use, the baking tray 7 or the support 8 may be damaged or reach the end of its lifespan. If they are not easily disassembled, the user must replace both as a whole, significantly increasing maintenance costs. Therefore, as a preferred embodiment of this method, such as... Figures 4 to 6 As shown, the support member 8 includes a support portion 84 that is connected to the flow guide surface 81 and extends downward. The baking tray 7 includes a tray body 71 and a support leg 72 that is disposed on the outer periphery of the tray body 71 and extends downward. One of the support portion 84 and the support leg 72 is provided with a positioning protrusion 86, and the other of the two is provided with a positioning hole 73 that is adapted to the positioning protrusion 86. The support member 8 is fixed to the baking tray 7 by the insertion and engagement of the positioning protrusion 86 and the positioning hole 73.

[0084] In this embodiment, the design of the positioning protrusion 86 and the positioning hole 73 makes the installation process between the baking tray 7 and the support 8 simple and quick. During assembly, simply align the positioning protrusion 86 with the positioning hole 73 and insert it easily to complete the installation. There is no need for complicated alignment or fixing operations. Therefore, this embodiment greatly reduces the assembly difficulty between the baking tray 7 and the support 8, making it convenient for users to freely disassemble and assemble the baking tray 7 and the support 8.

[0085] Preferably, such as Figure 5 and Figure 6 As shown, one end of the positioning protrusion 86 is tapered to facilitate its smooth insertion into the positioning hole 73, thereby improving the assembly efficiency between the support 8 and the baking tray 7.

[0086] Furthermore, in this embodiment, the support member 8 is made of an elastic material, such as silicone. With the help of the elastic properties of the support member 8 itself, the insertion and positioning of the positioning protrusion 86 and the positioning hole 73 can be further facilitated.

[0087] In a preferred embodiment of this application, the baking pan 7 has a non-circular cross-section, and multiple support members 8 are spaced apart on the outer periphery of the baking pan 7. The non-circular design of the baking pan 7 provides a foolproof function, ensuring that when the baking pan 7 with support members 8 is installed inside the pot body 9, the position of the support members 8 is directly opposite the position where the water droplets 10 fall. Of course, if the baking pan 7 has a circular cross-section, to ensure that the support members 8 are directly opposite the position where the water droplets 10 fall after the baking pan 7 is placed inside the pot body 9, other foolproof designs can be implemented on the side walls of the baking pan 7 and / or the pot body 9, or a continuous ring of support members 8 can be provided along the outer periphery of the baking pan 7, and a flow gap can be created between the support members 8 and the side wall of the pot body 9 through rational design of the support members 8.

[0088] Water flows out of outlet 21 and along the side wall of reflector 1, dripping from the bottom of the side wall. If the bottom of the side wall of reflector 1 directly contacts the top of the side wall of pot 9, some water will overflow from the contact point, resulting in reduced water utilization. Furthermore, after cooking, the overflowing water may flow into the pot 9 due to inertia and wet the food. Therefore, as a preferred embodiment of this method, if... Figure 2 As shown, the reflector 1 includes an extension section 11 that is fixed to the side wall of the reflector 1 and extends in the horizontal direction. The inner end of the extension section 11 is located inside the extension line of the side wall of the pot body 9.

[0089] In this embodiment, by providing an extension section 11 that is fixed to the side wall of the reflector 1 and extends horizontally, even when water flows along the side wall of the reflector 1, some water will flow through the extended extension section 11 and drip down under the action of gravity, reducing the probability of water overflow. Moreover, the inner end of the extension section 11 is located inside the extension line of the side wall of the pot body 9, so that when water separates at the joint between the side wall of the reflector 1 and the extension section 11, it can naturally fall into the flow gap below, ensuring smooth water flow.

[0090] Of course, the presence of the extension section 11 also helps to improve the structural strength of the reflector 1 and provides support for the installation and fixation of the reflector 1 on the housing.

[0091] This application does not limit the extension method of the pot body's sidewall. In one embodiment, the pot body's sidewall extends vertically, and the bottom end of the reflector's sidewall is located inside the extension line of the pot body's sidewall. Most of the water dripping along the reflector's sidewall can drip directly down to the flow gap under gravity. In this embodiment, the vertical extension design of the pot body's sidewall helps ensure effective cooking space within the cooking cavity. In another embodiment, such as... Figure 2 As shown, the sidewall of the pot body 9 extends at an angle, so that the pot body 9 is flared from bottom to top. Unlike the vaporization structure with a large angle of inclination added to the pot body 9 mentioned in the background art, in this embodiment, the sidewall of the pot body 9 is only tilted by a small amount, so that a small portion of the water dripping along the sidewall of the reflector 1 can contact the sidewall of the pot body 9 during the dripping process and flow downward along the sidewall of the pot body 9. The water flows smoothly to the flow gap through the guiding effect of the sidewall of the pot body 9.

[0092] For any parts not mentioned in this application, existing technologies may be used or referenced.

[0093] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0094] The above descriptions are merely embodiments of this application and are not intended to limit this application. The technical features or structures in the foregoing different embodiments can be arbitrarily combined to form other specific technical solutions as needed. For those skilled in the art, this application can have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of this application should be included within the scope of the claims of this application.

Claims

1. An air fryer, comprising a shell, a pot body, and a water tank, wherein the shell has a reflector and a cooking cavity located below the reflector, the pot body is disposed within the cooking cavity, and a baking tray is disposed within the pot body, characterized in that, There is a flow gap between the outer periphery of the baking pan and the side wall of the pot body. The water tank has a water supply pipe for supplying water into the cooking cavity. The outlet of the water supply pipe faces the side wall of the reflector or is located on the side wall of the reflector. The water flowing out of the outlet flows along the side wall of the reflector through the flow gap to the bottom of the pot body.

2. An air fryer according to claim 1, characterized in that, Water flowing down the sidewall of the reflector falls directly into the flow gap.

3. An air fryer according to claim 1, characterized in that, Water flowing down the side wall of the reflector falls onto the side wall of the pot, and then flows into the flow gap along the side wall of the pot.

4. An air fryer according to claim 1, characterized in that, The water supply pipe extends through the reflector into the cooking cavity, the water outlet faces the side wall of the reflector, and the distance between the water outlet and the side wall of the reflector gradually increases from top to bottom.

5. An air fryer according to claim 1, characterized in that, The air fryer also includes a fan located below the reflector, and the height of the fan is higher than the height of the water outlet.

6. An air fryer according to claim 2, characterized in that, A support member is provided in the flow gap between the outer periphery of the baking pan and the side wall of the pot body. The top of the support member is provided with a guide surface. The guide surface is inclined downward from the inside to the outside. Water flowing down from the reflector falls onto the guide surface and flows into the bottom of the pot body through the guide surface.

7. An air fryer according to claim 6, characterized in that, The guide surface extends to the outer periphery of the baking pan, and a first baffle extending vertically is provided at the inner end of the guide surface.

8. An air fryer according to claim 7, characterized in that, The top of the support member is also provided with a second baffle that is located on both sides of the first baffle. The first baffle, the second baffle, and the guide surface work together to form a splash-proof space.

9. An air fryer according to claim 6, characterized in that, The support member includes a support portion that is connected to the flow guide surface and extends downward, the support portion having a protrusion that extends toward the side wall of the pot body to abut against the side wall of the pot body.

10. An air fryer according to claim 6, characterized in that, The support member includes a support portion connected to the flow guide surface and extending downward. The baking tray includes a tray body and a support leg disposed on the outer periphery of the tray body and extending downward. One of the support portion and the support leg is provided with a positioning protrusion, and the other of the two is provided with a positioning hole adapted to the positioning protrusion. The support member is fixed to the baking tray by the insertion and engagement of the positioning protrusion and the positioning hole.

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