Air fryer

Abstract

The utility model discloses an air fryer which comprises a machine body and a fryer body, a hot air assembly is arranged in the machine body, the hot air assembly comprises a heating piece and a hot air fan, the fryer body is provided with a cooking cavity, the hot air assembly conveys hot air to the cooking cavity to heat food materials, and a reflecting cover arranged above the cooking cavity in a covering mode is further arranged in the machine body. The side wall of the reflection cover is provided with an air inlet, fresh air entering from the air inlet blows to the heating piece, electric fan blades and an air guide cover extending up and down are further arranged in the machine body, and the air guide cover and the reflection cover define a fresh air channel with the cross section being large in the upper portion and small in the lower portion. The utility model provides an air fryer which achieves the effect of actively conveying fresh air into a cooking cavity.

Description

Technical Field

[0001] This utility model relates to the field of small kitchen appliances, and in particular to an air fryer. Background Technology

[0002] Air fryers heat food by circulating high-temperature air. During cooking, the air inside the cooking chamber expands due to heat, causing a decrease in the initial oxygen and nitrogen content. Simultaneously, the food reacts chemically with the remaining oxygen at high temperatures, further reducing the oxygen content within the cooking chamber. Heating food in this high-temperature, low-oxygen, and nitrogen-deficient environment makes it more prone to producing substances such as acrylamide and heterocyclic amines. These substances reduce food safety.

[0003] For example, the prior art publication number CN222367573U mentions "an air fryer" which includes a fan located inside the air duct. During the cooking process, due to the pressure difference between the inside and outside of the cooking chamber, outside air is forced into the mounting chamber through the second air inlet and flows towards the through hole. In this process, the outside air can drive the fan to rotate. The faster the airflow speed, the faster the fan rotates. Users can observe the status of the internal fan through the air inlet on the lid. By setting an observable fan, the external airflow effect can be achieved, allowing users to judge whether outside airflow is being introduced by observing whether the fan is rotating, and to judge the intensity of the introduced outside airflow by observing the fan speed, thus providing convenience for users.

[0004] The aforementioned application utilizes the pressure difference between the inside and outside of the cooking cavity to passively allow fresh air to flow into the cooking cavity. The main function of the fan is to allow users to intuitively judge whether fresh air has entered the cooking cavity, rather than directly driving the fan to rotate and draw in air. Since the suction generated by the negative pressure is weak, the airflow acceleration effect is weak, and the air intake efficiency is poor, the actual improvement effect on the cooking effect of the food is relatively weak.

[0005] In addition, the above-mentioned fresh air duct is relatively complex, which increases the risk of blockage and makes it unreliable. Furthermore, the fresh air entering from the air inlet can easily blow directly onto the food, causing the food temperature to drop, which can have a negative impact on the cooking effect. Utility Model Content

[0006] The purpose of this invention is to solve the problems of existing air fryers having complex fresh air intake structures, poor air intake efficiency, and poor cooking results caused by the air being blown directly onto the food.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: an air fryer, comprising a body and a pot body, wherein the body is provided with a hot air assembly, which includes a heating element and a hot air fan, and the pot body is provided with a cooking chamber. The hot air assembly delivers hot air to the cooking chamber to heat the food. The body is also provided with a reflector covering the cooking chamber. The reflector is characterized in that an air inlet is provided on the side wall of the reflector, and the fresh air entering through the air inlet is blown toward the heating element. The body is also provided with an electric fan blade and an air guide hood extending vertically. The air guide hood and the reflector together form a fresh air channel with a larger cross-section at the top and a smaller cross-section at the bottom.

[0008] After adopting the above technical solution, this utility model has the following advantages: The machine body is equipped with a hot air assembly for supplying hot air to the cooking cavity. It also has a reflector covering the cooking cavity, with an air inlet on its side wall. The air inlet is connected to the atmosphere through a fresh air duct. Fresh air entering through the air inlet is blown towards the heating element. When the air fryer is working, the electric fan blades rotate to actively draw in fresh air from outside, allowing it to be transported to the cooking cavity through the fresh air duct-air inlet. This active air intake method, through the electric fan blades, forcibly introduces fresh air into the cooking cavity, ensuring a stable supply of fresh air during the air fryer's operation. Because air contains a high content of oxygen and nitrogen (oxygen accounts for approximately 78% of the air content, and nitrogen accounts for approximately 21%), the stable introduction of fresh air makes the chemical reactions of the food more stable. This not only improves the taste of the food but also reduces the production of harmful substances due to insufficient oxygen and nitrogen in the cooking cavity, making the cooked food healthier.

[0009] The cross-section at the top of the fresh air duct is larger than that at the bottom, causing the bottom of the duct to contract relative to the top. The larger cross-section at the top reduces the resistance to fresh air entering the duct, allowing outside fresh air to be drawn in more smoothly. This increases the air collection area at the duct inlet, enabling the intake of more fresh air. Furthermore, because the cross-section at the bottom of the duct is smaller than that at the top, according to Bernoulli's principle, the bottom contracts relative to the top, increasing the airflow pressure and decreasing the static pressure at the bottom. This creates a localized negative pressure at the duct inlet area, which passively draws in more outside fresh air, increasing the airflow rate. As fresh air flows from the larger cross-section at the top into the air inlet, it passes through the smaller cross-section at the bottom, creating a Venturi effect-like effect. This significantly increases the airflow velocity, helping to accelerate the fresh air through the air inlet and deliver it to the cooking cavity, improving the efficiency of fresh air circulation.

[0010] Furthermore, as fresh air flows into the bottom of the ventilation duct, the airflow, which was originally vertically downward, is redirected to blow horizontally into the cooking cavity. This prevents the vertical airflow from directly hitting the surface of the food, which would cause rapid evaporation of moisture and localized dryness. By reducing the direct airflow onto the food surface, it helps maintain the moisture and texture of the food. Moreover, the horizontal flow of fresh air into the cooking cavity, compared to vertical airflow, facilitates better diffusion within the cavity, resulting in a more even chemical reaction between the fresh air and the food, thus enhancing its flavor.

[0011] Furthermore, a fresh air duct is formed by the combination of a guide hood and a reflector; that is, a portion of the duct wall is composed of a reflector. This design allows the cooler outside air to be pre-heated by the reflector as it enters the cooking chamber, preventing the incoming fresh air from being too cold and causing a rapid drop in the cooking chamber temperature, thus maintaining a balanced temperature within the chamber. Moreover, since the fresh air entering from the air inlet blows directly onto the heating element, the cooler air is heated by the heating element before circulating within the cooking chamber, reducing temperature fluctuations.

[0012] Furthermore, the hot air fan is at least partially located above the air inlet.

[0013] With the aforementioned solution, the hot air fan is located at least partially above the air inlet. The hot air generated by the hot air fan can flow along the side wall of the reflector to the air inlet. After mixing with the incoming fresh air at the air inlet, it circulates in the cooking cavity, increasing the oxygen content of the internally circulated air, improving the cooking effect, and avoiding the problem of fresh air entering from the air inlet blowing directly onto the food, which would lead to a deterioration in the cooking effect.

[0014] Furthermore, the upper edge of the air inlet is higher than the upper edge of the heating element, and the lower edge of the air inlet is lower than the lower edge of the heating element.

[0015] With the aforementioned technical solution, the heating element is located within the coverage area of ​​the air inlet. The fresh air entering from the air inlet can be directly blown onto the heating element, which can be fully heated and carry away the heat of the heating element, thereby improving the heat utilization rate.

[0016] Furthermore, the lower end of the air guide shroud and the reflector shroud enclose an air outlet section with a cross-section that is larger at the top and smaller at the bottom; the reflector shroud has inclined and extended side walls, and the cross-section of the air outlet section gradually decreases from top to bottom; or, the top of the reflector shroud is provided with multiple steps, and the distance from the side of the multiple steps to the center of the reflector shroud decreases from bottom to top, and the cross-section of the air outlet section decreases in stages from top to bottom.

[0017] By adopting the aforementioned technical solution, the air outlet section gradually decreases in size from top to bottom, the speed at which outside air enters the cooking cavity gradually increases, the airflow becomes smoother, the intake of fresh air is guaranteed, and more air is provided to the cooking cavity to improve the cooking effect of the ingredients.

[0018] By adopting the aforementioned technical solution, since the air outlet section is formed by multiple steps that gradually decrease in size, fresh air can form a small-area vortex at the step position. The residence time of fresh air at the step is extended, the heating time of fresh air is longer, and the temperature of fresh air entering the cooking cavity is higher, which further avoids temperature fluctuations in the cooking cavity.

[0019] Furthermore, the reflector is also equipped with an exhaust port that connects the cooking chamber to the atmosphere, with the exhaust port positioned opposite the air inlet.

[0020] Using the aforementioned technical solution, the air inlet is used to introduce fresh air, and the exhaust outlet is used to expel air that has circulated within the cooking cavity. This ensures that the food remains in full contact with fresh air. The exhaust outlet and air inlet are positioned opposite each other on the reflector, allowing the fresh air to travel a longer flow path from the air inlet to the exhaust outlet. This prolongs the residence time of the fresh air within the cooking cavity, ensuring that the oxygen and nitrogen in the fresh air fully react with the food, improving its flavor. Furthermore, the opposite arrangement of the exhaust outlet and air inlet prevents fresh air from being directly exhausted from the exhaust outlet after entering the cooking cavity, thus improving the utilization rate of fresh air.

[0021] Furthermore, the electric fan blades are located at the top of the fresh air duct.

[0022] Using the aforementioned technical solution, the electric fan blades are positioned at the top of the fresh air duct, which is closer to the outside compared to other positions. This allows fresh air to be drawn into the fresh air duct without passing through the interior of the unit, effectively preventing the backflow of air from other positions inside the unit and ensuring that the air drawn into the cooking cavity is fresh air from the outside.

[0023] Furthermore, the machine body is equipped with a heat dissipation channel, and a cooling fan is installed inside the heat dissipation channel, with the electric fan blades higher than the cooling fan.

[0024] By adopting the aforementioned technical solution, the electric fan blades are set higher than the cooling fan, so that fresh air can be drawn into the fresh air duct without passing through the cooling duct, effectively avoiding air backflow in the cooling duct and ensuring that the air drawn into the cooking cavity is fresh air from outside.

[0025] Furthermore, the top of the unit is equipped with an air intake structure, which is connected to the fresh air duct.

[0026] Using the aforementioned technical solution, fresh air enters the fresh air duct through the air intake structure, which is located at the top of the unit, ensuring that the air drawn into the cooking cavity is fresh external air.

[0027] Furthermore, the body includes an outer shell and a top cover, with an air intake gap formed between the outer shell and the top cover. The edge of the top cover extends downward to form a folded edge, and an air intake grille is provided on the folded edge. The air intake structure includes the air intake gap and the air intake grille.

[0028] By adopting the aforementioned technical solution, an air intake gap is formed between the outer shell and the top cover, and the folded edge of the top cover is also provided with an air intake grille. Under the premise that both the air intake gap and the air intake grille can intake air together, the intake of fresh external air is increased.

[0029] The use of air intake grilles described above also has the following advantages:

[0030] 1. The blades of the air intake grille guide fresh air from outside into the air in an orderly and efficient manner, avoiding eddies and turbulence. The blades of the air intake grille can block larger particles from entering the fresh air duct, preventing damage to the electric fan blades and reducing the failure rate of the electric fan blades.

[0031] 2. The blades of the air intake grille can block some dust from entering the fresh air duct, preventing dust from being blown into the cooking cavity through the fresh air duct.

[0032] Furthermore, the machine body is equipped with a heat dissipation channel, and a cooling fan is installed inside the heat dissipation channel. The air intake structure is connected to the heat dissipation channel.

[0033] Using the aforementioned technical solution, the temperature inside the machine head is higher than that of the outside fresh air. Therefore, by connecting the heat dissipation channel with the air intake structure, when the cooling fan is working, the low-temperature fresh air outside is drawn into the machine body by the cooling fan, while the hot air inside the machine body can be discharged through the air outlet structure. This not only reduces the rate of temperature rise inside the machine body, but also avoids the accumulation of heat inside the machine body, thereby improving the heat dissipation efficiency. Attached Figure Description

[0034] The present invention will be further described below with reference to the accompanying drawings:

[0035] Figure 1 This is a schematic diagram of the structure of an air fryer according to the present invention;

[0036] Figure 2 This is an enlarged view of point A in this utility model;

[0037] Figure 3 This is a schematic diagram illustrating the circulation of fresh air according to this utility model;

[0038] Figure 4 This is an enlarged view of section B of this utility model;

[0039] Figure 5 This is a schematic diagram of the top plate of this utility model;

[0040] Figure 6 This is a schematic diagram of the structure of the display panel assembly of this utility model;

[0041] Figure 7 This is a schematic diagram of the structure of the reflector of this utility model. Detailed Implementation

[0042] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments.

[0043] The terms "first," "second," etc. (if present) in the specification and claims of this utility model are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this utility model, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this utility model, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0044] The technical solution of this utility model will be described in detail below with specific embodiments. The following specific embodiments can be selected to be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0045] like Figure 1 , Figure 2 , Figure 3 and Figure 7As shown, this utility model provides an air fryer, including a body 100 and a pot body 200. The body 100 is provided with a hot air assembly, and the pot body 200 is provided with a cooking chamber 210. The hot air assembly delivers hot air to the cooking chamber 210 to heat the food. The body 100 is also provided with a reflector 300 covering the cooking chamber 210. An air inlet 310 is opened on the side wall of the reflector 300. Fresh air entering from the air inlet 310 is directly blown onto the heating element 330 of the hot air assembly. The body 100 is also provided with an electric fan blade 110 and a fresh air channel 121 extending vertically and connecting the air inlet 310 with the atmosphere. The electric fan blade 110 delivers external air to the cooking chamber 210 through the fresh air channel 121. The cross-section of the top end of the fresh air channel 121 is larger than the cross-section of the bottom end.

[0046] Understandably, the air fryer body 100 is equipped with a hot air assembly for supplying hot air to the cooking chamber 210. It also includes a reflector 300 covering the cooking chamber 210, with an air inlet 310 on the reflector 300. A fresh air duct 121 connects to the air inlet 310. When the air fryer is operating, the electric fan blades 110 actively draw in fresh air from outside, delivering it through the fresh air duct 121 and air inlet 310 to the cooking chamber 210. This active air intake method, through the electric fan blades 110, forcibly introduces fresh air into the cooking chamber 210, ensuring a stable supply of fresh air during operation. Since air contains a high concentration of oxygen and nitrogen (oxygen accounts for approximately 78% of air content, and nitrogen accounts for approximately 21%), the stable introduction of fresh air makes the chemical reactions of the food more stable. This not only improves the taste of the food but also reduces the production of harmful substances due to insufficient oxygen and nitrogen in the cooking chamber 210, making the cooked food healthier.

[0047] The cross-section at the top of the fresh air duct 121 is larger than that at the bottom, causing the bottom of the fresh air duct 121 to contract relative to the top. The larger cross-section at the top reduces the resistance to fresh air entering the fresh air duct 121, allowing external fresh air to be drawn into the fresh air duct 121 more smoothly. This increases the air collection area at the inlet of the fresh air duct 121, enabling it to draw in more fresh air. Furthermore, because the cross-section at the bottom of the fresh air duct 121 is smaller than that at the top, according to Bernoulli's principle, the bottom of the fresh air duct 121 contracts relative to the top, increasing the dynamic pressure and decreasing the static pressure at the bottom. This creates a local negative pressure in the area at the inlet of the fresh air duct 121. This negative pressure allows more external fresh air to be passively drawn into the fresh air duct 121, increasing the flow rate of fresh air. Furthermore, as fresh air flows into the air inlet from the top of the fresh air duct 121 with a larger cross-section, it will flow through the bottom with a smaller cross-section. Therefore, a Venturi effect will be formed at the bottom of the fresh air duct 121, at which time the flow rate of fresh air will increase significantly. This helps to accelerate the fresh air through the air inlet 310 and deliver it into the cooking cavity 210, thereby improving the efficiency of fresh air circulation.

[0048] The electric fan blade 110 mentioned above is driven by a fan blade motor and is preferably located at the top of the fresh air duct 121. Compared with other positions, it is closer to the outside, so that fresh air can be drawn into the fresh air duct 121 without passing through the inside of the body 100. This effectively avoids the backflow of air from other positions inside the body 100 and ensures that the air drawn into the cooking cavity 210 is fresh air from the outside.

[0049] In this embodiment, the fresh air duct 121 extends vertically from top to bottom. The cross-sectional shape of the fresh air duct 121 can be a regular shape such as a circle, rectangle, or triangle, or it can be an irregular shape.

[0050] Preferably, the machine body 100 is provided with a vertically extending air guide shroud 120, which, together with the reflector 300, forms a fresh air channel 121. The fresh air channel 121 is formed by the cooperation of the air guide shroud 120 and the reflector 300; that is, a portion of the channel wall of the fresh air channel 121 is formed by the reflector 300. With this arrangement, as external air enters the cooking chamber 210 through the fresh air channel 121, the cooler air can be initially heated by the reflector 300, preventing the incoming fresh air from being too cold and causing a rapid drop in the temperature of the cooking chamber 210, thus facilitating the maintenance of temperature balance within the cooking chamber 210. The formation of the fresh air channel 121 by the cooperation of the air guide shroud 120 and the reflector 300 is simple and convenient for actual production operations.

[0051] Preferably, the fresh air duct 121 includes an air inlet section at the upper end surrounded by an air guide shroud 120 and an air outlet section at the lower end surrounded by a reflector 300 and an air guide shroud 120, with the cross-section of the air outlet section being larger at the top and smaller at the bottom.

[0052] The upper air intake section formed by the air guide shroud 120 itself can increase the length of the fresh air duct 121, which is not affected by the size of the reflector 300, ensuring a longer air intake path and preventing air from overflowing from the cooking cavity 210 when the electric fan blades are not working, thus avoiding safety hazards. The lower air outlet section is formed by the reflector 300 and the air guide shroud 120. The reflector 300 can heat the incoming fresh air, reducing temperature fluctuations in the cooking cavity 210.

[0053] Preferably, the reflector 300 has inclined sidewalls, and the cross-section of the air outlet section gradually decreases from top to bottom.

[0054] As the air outlet gradually narrows from top to bottom, the speed at which outside air enters the cooking chamber 210 gradually increases, resulting in smoother airflow. This ensures a sufficient intake of fresh air, providing more air to the cooking chamber 210 and improving the cooking effect of the ingredients.

[0055] Preferably, the top of the reflector 300 is provided with multiple steps, and the distance from the side of the multiple steps to the center of the reflector 300 decreases from bottom to top, and the cross-section of the air outlet section decreases in stages from top to bottom.

[0056] Because the air outlet section has a progressively smaller structure formed by multiple steps, fresh air can form small-area vortices at the step positions. The residence time of fresh air at the steps is extended, the heating time of fresh air is longer, and the temperature of fresh air entering the cooking cavity 210 is higher, which further avoids temperature fluctuations in the cooking cavity 210.

[0057] Preferably, the hot air fan 320 is located at least partially above the air inlet 310.

[0058] The hot air fan 320 is located at least partially above the air inlet 310. The hot air generated by the hot air fan 320 can flow along the side wall of the reflector 300 to the air inlet 310. After being mixed with the incoming fresh air at the air inlet 310, it circulates in the cooking chamber 210, which increases the oxygen content of the internally circulated air, improves the cooking effect, and avoids the problem of the fresh air entering from the air inlet 310 blowing directly onto the food, which would cause the cooking effect to deteriorate.

[0059] Preferably, the upper edge of the air inlet 310 is higher than the upper edge of the heating element 330, and the lower edge of the air inlet 310 is lower than the lower edge of the heating element 330.

[0060] The heating element 330 is located within the vertical coverage area of ​​the air inlet 310. Fresh air entering from the air inlet 310 can be directly blown towards the heating element 330, and can be fully heated by the heating element 330, effectively removing the heat from the heating element 330 and improving the heat utilization rate.

[0061] like Figures 1 to 3 As shown, in a preferred embodiment, the top of the reflector 300 is provided with two steps, wherein the distance from the side of the two steps to the center of the reflector 300 decreases from bottom to top, and the bottom end of the air guide shroud 120 abuts against multiple steps of the reflector 300 and forms a constriction structure 121a with the cross-section decreasing from top to bottom, forming an air outlet section that is larger at the top and smaller at the bottom.

[0062] In this embodiment, when fresh air flows along the fresh air channel with a progressively smaller cross-section, a Venturi effect is formed, which increases the flow velocity of the fresh air and prevents airflow from accumulating at the entrance of the fresh air channel 121, thus affecting the amount of fresh air entering. Since the contraction structure 121a is formed by multiple steps with progressively smaller cross-sections, the airflow can form small-area vortices at the step positions. These vortices can preheat the fresh air through the heat of the reflector 300, preventing the fresh air, which is too cold compared to the temperature inside the cooking cavity 210, from directly entering the cooking cavity 210 and causing temperature fluctuations inside the cooking cavity 210.

[0063] Both of the aforementioned reflector 300 structural forms are designed to create a tapering opening that decreases in size from top to bottom when the air guide shroud 120 and reflector 300 are fitted together. The main purpose of this is to ensure that the cross-section at the top of the air outlet section is larger than the cross-section at the bottom. Therefore, in other embodiments, any structural form that achieves the above objective is within the scope of protection and will not be elaborated upon further.

[0064] It should be noted that, in this embodiment, a drawer-type air fryer is used as an example, and the pot body 200 is detachably connected to the body 100. The pot body 200 of the air fryer is provided with a handle 220 for easy removal. However, the above technical solution is not limited to drawer-type air fryers and is only used for illustrative purposes.

[0065] The reflector 300 divides the interior of the machine head into upper and lower spaces (the direction described in the embodiment is consistent with the direction indicated in the figure). A hot air assembly is installed below the reflector 300. The hot air assembly includes a hot air fan 320 and a heating element 330. The heating element 330 is installed below the hot air fan 320. The hot air fan 320 is used to circulate the heat generated by the heating element 330 in the cooking cavity 210, so that the heat is more evenly distributed in the cooking cavity 210.

[0066] A cooling fan 340 is provided above the reflector 300. A motor 360 and a motor bracket 350 are provided above the cooling fan 340. The motor 360 is mounted above the motor bracket 350, and the motor bracket 350 covers the cooling fan 340. The motor shaft 361 of the motor 360 passes through the motor bracket 350, and the hot air fan 320 and the cooling fan 340 are mounted on the motor shaft 361. The cooling fan 340 draws in fresh air with a lower external temperature into the machine body 100 to dissipate heat from the motor 360 and other electrical components inside the machine body 100.

[0067] Heating elements can be selected from heating tubes, heating wires, etc.

[0068] like Figure 1 , Figure 3 and Figure 5 As shown, the top of the unit 100 is provided with an air intake structure, which is connected to the fresh air duct 121. Fresh air enters the fresh air duct 121 through the air intake structure. The air intake structure is located at the top of the unit 100 to ensure that the air drawn into the cooking cavity 210 is fresh air from the outside.

[0069] Specifically, the body 100 includes an outer shell 130 and a top cover 140. In order to achieve the best air intake effect, the air intake structure includes an air intake gap and an air intake grille 141.

[0070] An air intake gap is formed between the outer shell 130 and the top cover 140; the edge of the top cover 140 extends downward to form a folded edge, and an air intake grille 141 is provided on the folded edge, and the air intake grille 141 is evenly arranged around the circumference of the top cover 140.

[0071] This increases the intake of fresh outside air while allowing air to enter through both the air intake gap and the air intake grille 141.

[0072] The use of the air intake grille 141 described above also has the following advantages:

[0073] 1. The blades of the air intake grille 141 can guide the orderly and efficient intake of fresh external air, avoiding eddies and turbulence. The blades of the air intake grille 141 can block larger impurity particles from entering the fresh air duct 121, avoiding damage to the electric fan blade 110 by larger impurity particles and reducing the failure rate of the electric fan blade 110.

[0074] 2. The blades of the air intake grille 141 can block some dust from entering the fresh air duct 121, preventing dust from being blown into the cooking chamber 210 through the fresh air duct 121.

[0075] Furthermore, the body 100 is equipped with a heat dissipation channel, and the aforementioned cooling fan 340 is located within the heat dissipation channel, with the air intake structure connected to the heat dissipation channel.

[0076] Because the temperature inside the machine head is higher than that of the outside fresh air, the heat dissipation channel is connected to the air intake structure. When the cooling fan 340 is working, the low-temperature fresh air outside is drawn into the machine body 100 by the cooling fan 340, while the hot air inside the machine body 100 can be discharged through the air outlet structure. This not only reduces the rate of temperature rise inside the machine body 100, but also prevents heat from accumulating inside the machine body 100, thereby improving heat dissipation efficiency.

[0077] In other words, the air inlet gap and air inlet grille 141 can not only be used to introduce fresh air into the fresh air duct 121, but also to dissipate heat inside the unit 100.

[0078] And in order to promote the circulation of heat dissipation channels (such as...) Figure 3 The dotted line path shown is the airflow path within the heat dissipation channel. The outer casing 130 of the body 100 is also provided with an air outlet 131. Low-temperature fresh air is introduced into the body 100 through the air inlet gap and air inlet grille 141, so that the hot air inside the body 100 is discharged from the air outlet 131, which further reduces the temperature rise rate of the electrical components inside the body 100 and improves the heat dissipation efficiency.

[0079] like Figure 3 and Figure 4 As shown, an air outlet 131 is provided with an air outlet grille 131a. The blades of the air outlet grille 131a can guide the air inside the body 100 to be discharged in an orderly and efficient manner, avoiding the turbulence and eddies that cause the circulated air to remain inside the body 100.

[0080] To prevent air backflow in the heat dissipation channel and ensure that the air drawn into the cooking cavity 210 is fresh air from the outside, the aforementioned electric fan blade 110 is positioned higher than the cooling fan 340, so that fresh air can be drawn into the fresh air channel 121 without passing through the heat dissipation channel.

[0081] It is worth mentioning that, such as Figure 3 , Figure 5 and Figure 6 As shown, the main body 100 also includes a display panel assembly 150. The display panel assembly 150 is mounted on the inner surface of the center of the top cover 140 via a display panel bracket 152. The top cover 140 has a fan icon 142. The display panel assembly 150 includes a light strip 151, which is positioned to correspond to the fan icon 142. When the electric fan blade 110 is started, the light strip 151 illuminates the fan icon 142. To facilitate user observation, the top cover 140 is made of a semi-transparent material. When the light strip 151 is lit, the user can see the fan running indicator directly through the top cover 140, thus knowing that the electric fan blade 110 is working.

[0082] like Figure 3 and Figure 7 As shown, in this embodiment, the reflector 300 preferably has a vertical air inlet 310, and the bottom end of the air guide shroud 120 abuts against the reflector 300 and covers the air inlet 310. Therefore, when fresh air flows into the bottom end along the fresh air channel 121 (as shown in the image), the air inlet 310 is blocked. Figure 3 The solid line shown represents the flow path of fresh air. This transforms the original vertically downward airflow into a horizontal flow into the cooking cavity 210. This avoids the vertical airflow directly hitting the surface of the food, preventing rapid evaporation of moisture and localized dryness. Reducing direct airflow onto the food surface helps maintain its moisture and texture. Furthermore, the horizontal flow of fresh air into the cooking cavity 210, compared to a vertical flow, promotes more even diffusion within the cavity, resulting in a more uniform chemical reaction between the fresh air and the food, thus enhancing its flavor.

[0083] By setting a vertical air inlet 310 and combining it with the aforementioned constriction structure 121a, the combination of these two structures not only helps fresh air to pass through the air inlet 310 more quickly, but also forces the fresh air to enter the cooking cavity 210 laterally, enhancing the diffusion of fresh air within the cooking cavity 210, forming a wider coverage area, improving the efficiency of fresh air circulation, and promoting the uniform distribution of fresh air within the cooking cavity 210, thereby improving the uniformity of chemical reactions in the food and further optimizing the circulation of fresh air within the cooking cavity 210.

[0084] Since a hot air assembly is installed below the reflector 300 and the air inlet of the reflector is vertically arranged so that fresh air is forced to enter the cooking chamber 210 laterally, the airflow entering laterally can be heated again by the hot air assembly, thus avoiding the temperature fluctuation in the cooking chamber caused by fresh air that is too cold compared to the temperature inside the cooking chamber 210 directly entering the cooking chamber 210.

[0085] In addition, the reflector 300 is provided with an exhaust port 370 that connects the cooking cavity 210 with the atmosphere, and the exhaust port 370 is arranged opposite to the air inlet 310.

[0086] The air inlet 310 is used to introduce fresh air; the exhaust outlet 370 is used to exhaust air that has circulated within the cooking cavity 210, ensuring that the food remains in full contact with fresh air. The exhaust outlet 370 and the air inlet 310 are positioned opposite each other on the reflector 300. This allows the fresh air to travel a longer flow path from the air inlet 310 to the exhaust outlet 370, extending its residence time within the cooking cavity 210. This ensures that the oxygen and nitrogen in the fresh air fully react with the food, improving its flavor. Furthermore, the opposite arrangement of the exhaust outlet 370 and the air inlet 310 prevents fresh air from being directly exhausted from the exhaust outlet 370 after entering the cooking cavity 210, improving the utilization rate of fresh air.

[0087] It should be noted that the air outlet 131 mentioned above is connected to the exhaust port 370 to exhaust the air that has been circulated in the cooking cavity 210.

[0088] In addition to the preferred embodiments described above, there are other embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without creative effort are within the scope of protection claimed by this utility model.

Claims

1. An air fryer, comprising a main body and a pot body, wherein the main body is provided with a hot air assembly, the hot air assembly including a heating element and a hot air fan, the pot body is provided with a cooking chamber, the hot air assembly delivers hot air to the cooking chamber to heat the food, and the main body is further provided with a reflective cover covering the cooking chamber, characterized in that, The reflector has an air inlet on its side wall, and fresh air entering from the air inlet blows towards the heating element. The machine body is also equipped with an electric fan blade and an air guide shroud extending vertically. The air guide shroud and the reflector together form a fresh air channel with a larger cross-section at the top and a smaller cross-section at the bottom.

2. The air fryer according to claim 1, characterized in that, The hot air fan is located at least partially above the air inlet.

3. The air fryer according to claim 1, characterized in that, The upper edge of the air inlet is higher than the upper edge of the heating element, and the lower edge of the air inlet is lower than the lower edge of the heating element.

4. The air fryer according to claim 1, characterized in that, The lower end of the air guide shroud and the reflector form an air outlet section with a larger cross-section at the top and a smaller cross-section at the bottom; The reflector has inclined sidewalls, and the cross-section of the air outlet section gradually decreases from top to bottom. Alternatively, the top of the reflector has multiple steps, and the distance from the side of the multiple steps to the center of the reflector decreases from bottom to top. The cross-section of the air outlet section decreases in stages from top to bottom.

5. The air fryer according to claim 1, characterized in that, The reflector is also provided with an exhaust port that connects the cooking chamber to the atmosphere, and the exhaust port is positioned opposite to the air inlet.

6. The air fryer according to claim 1, characterized in that, The electric fan blades are located at the top of the fresh air duct.

7. The air fryer according to claim 1, characterized in that, The machine body is also provided with a heat dissipation channel, and a cooling fan is installed in the heat dissipation channel, with the electric fan blades being higher than the cooling fan.

8. The air fryer according to claim 1, characterized in that, The top of the unit is equipped with an air intake structure, which is connected to the fresh air duct.

9. The air fryer according to claim 8, characterized in that, The body includes an outer shell and a top cover, with an air intake gap formed between the outer shell and the top cover. The edge of the top cover extends downward to form a folded edge, and an air intake grille is provided on the folded edge. The air intake structure includes the air intake gap and the air intake grille.

10. The air fryer according to claim 8, characterized in that, The machine body is provided with a heat dissipation channel, and a cooling fan is installed in the heat dissipation channel. The air intake structure is connected to the heat dissipation channel.

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