Cooking utensil

Abstract

The utility model provides a cooking utensil. The cooking utensil comprises a frying barrel; the food material bearing part is mounted in the frying barrel, and the food material bearing part comprises a first bottom wall; the bulge protrudes towards the direction far away from the bottom wall of the frying barrel relative to the first bottom wall along the height direction of the frying barrel; the ventilation holes are formed in the first bottom wall or the first bottom wall and the protrusions; the hot air assembly can convey hot air flow into the frying barrel so as to heat the food materials in the frying barrel; the first bottom wall comprises a middle area and a circumferential area, the protrusion is located in the middle area, and the highest point of the upper surface of the circumferential area is lower than the highest point of the upper surface of the protrusion in the height direction of the frying barrel. By means of the arrangement, food materials can be prevented from being stacked in the middle area through the protrusions in the middle area, the thickness of the food materials in the middle area is reduced, the food materials in the middle area are few, the heating effect of hot air flow on the food materials in the middle area can be improved, and the whole food materials in the frying barrel are heated more evenly; therefore, the cooking uniformity of the whole cooking utensil is improved.

Description

Technical Field

[0001] This application relates to the field of household appliances, and more specifically, to a cooking appliance. Background Technology

[0002] In related technologies, the airflow speed in the middle area of ​​the baking tray or frying basket of an air fryer is slower, which makes the food in the middle area of ​​the baking tray or frying basket prone to uneven heating.

[0003] Therefore, improving the evenness of heating of food in the central area of ​​a baking pan or frying basket has become an urgent problem to be solved. Utility Model Content

[0004] The present invention aims to at least solve the technical problem in the prior art or related technologies that the airflow speed in the middle area of ​​the baking tray or frying basket of an air fryer is too slow, which makes the food in the middle area of ​​the baking tray or frying basket prone to uneven heating.

[0005] The first aspect of this utility model is to provide a cooking utensil.

[0006] To achieve the above objectives, this utility model provides a cooking appliance, comprising: a frying drum; a food carrier installed inside the frying drum, the food carrier including a first bottom wall; a protrusion protruding from the bottom wall of the frying drum relative to the height direction of the frying drum; a plurality of ventilation holes disposed on the first bottom wall or on the first bottom wall and the protrusion; and a hot air assembly capable of delivering hot air flow into the frying drum for heating the food inside the frying drum; wherein the first bottom wall includes a central region and a circumferential region surrounding the central region, the protrusion is located in the central region, and the highest point of the upper surface of the circumferential region is lower than the highest point of the upper surface of the protrusion along the height direction of the frying drum.

[0007] The cooking appliance provided by this utility model includes a frying bucket, a food carrier, and a hot air assembly. The frying bucket forms a cooking cavity for cooking food. The hot air assembly delivers a circulating hot airflow into the frying bucket to heat the food inside. After the food carrier is installed inside the frying bucket, an air passage gap is provided between the edge of the food carrier or between the outer wall of the food carrier and the inner wall of the frying bucket. This air passage gap allows at least a portion of the hot airflow generated by the cooking appliance to be guided vertically from top to bottom to the bottom of the food carrier. The food carrier has ventilation holes, through which the hot airflow from the outer bottom of the food carrier can enter the upper part of the food carrier.

[0008] Furthermore, the food-bearing component includes a first bottom wall. The first bottom wall includes a central region centered on the center of the first bottom wall. The area of ​​the first bottom wall excluding the central region is a circumferential region. The central region has a protrusion that protrudes upwards relative to the first bottom wall, and the highest point of the upper surface of the circumferential region is lower than the highest point of the upper surface of the protrusion. In the design, the circumferential region can be roughly flat, so that the height of the upper surface of the circumferential region is relatively low. This arrangement creates a structure that is high in the middle and low around the edges. The protrusion in the central region prevents food from piling up in the central region, reducing the thickness of the food in the central region and thus reducing the amount of food in the central region. This improves the heating effect of the hot airflow on the food in the central region, resulting in more even heating of the food throughout the fryer and improving the overall cooking uniformity of the cooking appliance.

[0009] The raised section may or may not have ventilation holes. However, including ventilation holes ensures adequate ventilation area and prevents a reduction in ventilation area due to the raised section. Furthermore, this structure allows the food in the central area to be suspended above the inner wall of the food support, ensuring that the bottom surface of the food in the central area directly contacts the hot air. This increases the surface area of ​​the food exposed to the hot air flow, enabling faster heating of the food in the central area and improving the overall temperature uniformity of the cooking process.

[0010] In any of the above embodiments, optionally, at least half of the upper surface of the circumferential region lies on the same height plane.

[0011] In this embodiment, most of the upper surface of the first bottom wall (e.g., more than half) is located at the same height. Furthermore, the surface of the first bottom wall corresponding to the circumferential region is designed to be flat, that is, the upper surface of the circumferential region is a flat surface (or a flat surface). This arrangement makes the food carrier relatively flat around its perimeter, except for the central region, thus facilitating the carrying of food.

[0012] The upper surface of the circumferential area is located on the same height plane, which means that the upper surface appears relatively flat when used by the user, but the upper surface may also have some textured structures.

[0013] In any of the above embodiments, optionally, the protrusion is disposed on the first bottom wall and is an integral structure with the first bottom wall, or is detachably connected to the first bottom wall.

[0014] In this embodiment, the protrusion is directly disposed on the first bottom wall. The protrusion and the first bottom wall can be an integral structure, such as being molded as a single piece. The protrusion and the first bottom wall can also be detached, thereby facilitating the removal of the protrusion and allowing the first bottom wall to form a larger flat surface for cooking large areas of food, thus meeting different cooking needs of users.

[0015] Furthermore, the protrusion is a bend formed by bending the first bottom wall away from the bottom of the frying tank. This design allows for quick and easy formation of the protrusion on the first bottom wall, resulting in a simpler and easier-to-manufacture structure for the food carrier.

[0016] In addition, the protrusions can also be installed on the first bottom wall by welding, screw connection, snap-fit ​​connection, etc.

[0017] In any of the above embodiments, optionally, the protrusion is detachably connected to the first bottom wall, and the protrusion has a first installation state and a second installation state relative to the first bottom wall. In the first installation state, along the height direction of the frying barrel, the protrusion protrudes away from the bottom wall of the frying barrel relative to the first bottom wall. In the second installation state, along the height direction of the frying barrel, the protrusion protrudes towards the bottom wall of the frying barrel relative to the first bottom wall.

[0018] In this embodiment, when the protrusion can be detached from the first bottom wall, it can be detached and then reversed (at this time, the protrusion is in the second installation state), with the protrusion facing the lower part of the frying tank. This ensures that the cooking surface of the first bottom wall is flat, thus facilitating the cooking of large areas of food. Of course, the protrusion can also be installed upright (in the first installation state) to prevent food from piling up in the middle area.

[0019] In any of the above embodiments, optionally, a mounting hole is provided in the central region, penetrating the first bottom wall along the height direction of the frying bucket. The protrusion includes a protruding part and a supporting part connected to each other. The supporting part surrounds the protruding part. The protruding part protrudes from one side of the supporting part along the height direction of the frying bucket. In the first installation state, the supporting part is supported on the upper surface of the first bottom wall, and the protruding part is installed above the mounting hole. In the second installation state, the supporting part is supported on the upper surface of the first bottom wall, and the protruding part passes downward through the mounting hole along the height direction of the frying bucket.

[0020] In this embodiment, a mounting hole is provided in the central region, and a protrusion is mounted at the mounting hole, having a first mounting state and a second mounting state. In the first mounting state, the support portion is supported around the mounting hole, and the protrusion protrudes upward relative to the upper surface of the first bottom wall, thus supporting and mounting the entire protrusion above the mounting hole. In the second mounting state, the support portion is supported around the mounting hole, and the protrusion passes downward through the mounting hole, protruding downward relative to the first bottom wall, thus hanging the entire protrusion upside down at the mounting hole. Furthermore, the support portion and the protrusion are an integral structure, with the support portion being a flange formed by bending the protrusion.

[0021] In any of the above embodiments, optionally, a through hole is provided in the central region, and the protrusion is provided on the inner bottom wall of the frying barrel and at least partially passes through the through hole. Further, the protrusion and the frying barrel are an integral structure, or the protrusion and the frying barrel are separate structures.

[0022] In this embodiment, a through hole is provided in the middle region of the first bottom wall, and a protrusion is provided on the bottom wall of the frying drum. After the food carrier is installed in the frying drum, the first bottom wall surrounds the protrusion through the through hole. In this way, the protrusion can also prevent the food from piling up in the middle region, making the food in the middle region thinner, thereby helping to improve the uniformity of food cooking.

[0023] The protrusion and the frying barrel can be a single integrated structure, such as being molded as one piece. Alternatively, the protrusion and the frying barrel can be separate structures that can be detachably connected, or the protrusion can simply be placed inside the frying barrel.

[0024] In any of the above embodiments, optionally, the cross-sectional area of ​​the protrusion gradually increases from top to bottom along the height direction of the frying barrel.

[0025] In this embodiment, the upper part of the protrusion is narrow and the lower part is wide, so that the outer wall surface of the protrusion can form a guide slope, thereby facilitating the guidance of hot airflow. Furthermore, when the protrusion is located on the inner bottom wall of the frying drum, the slope of the protrusion can also limit the height of the food carrier, thereby enabling the installation of the food carrier. This eliminates the need for an additional support structure for the food carrier, simplifying its structure. Optionally, in any of the above embodiments, the protrusion is provided with a receiving groove. The receiving groove is used to hold materials such as seasonings, liquids, and spices.

[0026] Furthermore, the opening of the container is set upwards along the height direction of the frying bucket, which can improve the holding capacity of the container and prevent liquids and other materials from falling out of the container when they are placed through it.

[0027] Optionally, the receiving groove is provided on the top of the protrusion.

[0028] In any of the above embodiments, optionally, the interior of the protrusion is hollow, and the top of the protrusion is provided with an opening communicating with the interior of the protrusion.

[0029] In this embodiment, the protrusion can be configured as a hollow structure, and the top of the protrusion can be left open to form an opening. This allows the protrusion to form a larger holding space, making it convenient to place seasonings and other materials, such as liquids and spices, through the protrusion.

[0030] Specifically, the protrusion can be a hollow structure comprising only side walls and excluding a bottom wall. In this case, the protrusion can be an annular baffle protruding upward relative to the first bottom wall, with the annular baffle and the food carrier forming a receiving space for placing seasonings, etc. In other embodiments, the protrusion can also be configured as a hollow structure including a circumferential wall and a bottom wall to form a receiving space for placing seasonings, etc. Optionally, in any of the above embodiments, the protrusion is provided with at least two ventilation holes, and the central axes of the at least two ventilation holes are arranged along at least two directions.

[0031] In this embodiment, the through holes on the protrusion face at least two directions, so that the hot airflow can pass through the protrusion from different directions and then come into contact with the food, thereby improving the penetration rate of the airflow when passing through the protrusion and increasing the flow speed of the airflow.

[0032] Furthermore, the protrusion includes a top wall and a side wall, and ventilation holes are respectively provided on the top wall and the side wall of the protrusion.

[0033] In this embodiment, the protrusion includes a top and a side wall, both of which are provided with through holes. The ventilation holes on the top and side walls face different directions. The airflow flowing through the ventilation holes on the top wall flows upward and is responsible for penetrating the food above. The airflow flowing through the ventilation holes on the side wall is responsible for penetrating the food on the side. This allows the hot airflow to pass through the protrusion from different directions and then come into contact with the food, thereby improving the penetration rate of the airflow when it passes through the protrusion and increasing the flow speed of the airflow.

[0034] In any of the above embodiments, optionally, the width of the protrusion along the radial direction of the frying barrel is greater than or equal to 10 mm and less than or equal to 40 mm.

[0035] In this embodiment, if the width of the protrusion is too large, the flat surface of the bottom wall of the food carrier will be too small, which will take up too much space for the food and result in less food being cooked. Conversely, if the width of the protrusion is too small, the food will not stack properly in the middle area. Taking all factors into consideration, setting the width of the protrusion to 10mm-40mm prevents food from stacking in the middle area while also avoiding the protrusion being too large and taking up too much space for food.

[0036] In any of the above embodiments, optionally, the height of the protrusion along the height direction of the frying barrel is greater than or equal to 5mm and less than or equal to 30mm.

[0037] In this embodiment, the height of the protrusion affects the effectiveness of preventing food from piling up in the central area, and its height can be set from 5mm to 30mm based on requirements. Furthermore, the height of the protrusion can be designed to be higher, so that the protrusion can be used as a handle for the food carrier, allowing the food carrier to be moved.

[0038] In any of the above embodiments, optionally, the top of the protrusion is hemispherical, or the protrusion is cylindrical. The edge of the upper end face of the cylinder is provided with rounded corners.

[0039] In this embodiment, the shape of the protrusion is not limited, but for ease of cleaning, the protrusion can be designed as a regular structure. For example, the top of the protrusion can be hemispherical, or the entire protrusion can be cylindrical. Furthermore, appropriate chamfers or rounded corners can be made according to the structure of the protrusion to ensure the smoothness of the outer surface of the protrusion, thereby making it easy for the user to hold.

[0040] In any of the above embodiments, optionally, at least one ventilation hole has a chamfer or rounded corner at its edge. By chamfering the edge of the ventilation hole, the sharp edges of the ventilation hole can be eliminated, preventing the user from being scratched when holding the protrusion.

[0041] In any of the above embodiments, the shape of the ventilation hole may optionally include at least one of circular, rectangular, and elliptical shapes.

[0042] In this embodiment, the shape of the ventilation hole can be reasonably set according to the shape of the protrusion. However, given that the protrusion has a certain height, in order to adapt to the height of the protrusion, the ventilation hole can be set as an elongated structure, such as an oblong hole.

[0043] In any of the above embodiments, optionally, the total area of ​​the ventilation holes is 15%-80% of the area of ​​the upper surface of the first bottom wall.

[0044] In this embodiment, the total area of ​​the ventilation holes determines the cooking effect of the product. Therefore, the number of ventilation holes cannot be too small. When setting the ventilation holes, the total area of ​​the ventilation holes can be calculated based on the planar area of ​​the first bottom wall according to a certain proportion. Specifically, the total area of ​​the ventilation holes can be 15%-80% of the planar area of ​​the first bottom wall. Ideally, the total area of ​​the ventilation holes is 45%-65% of the planar area of ​​the first bottom wall.

[0045] In any of the above embodiments, optionally, the cooking appliance includes an air passage, which is formed by the food carrier and the inner wall of the frying drum, or the air passage is disposed on the outer edge of the first bottom wall near the first bottom wall. An air passage gap communicating with the air passage is provided between the first bottom wall and the inner bottom wall of the frying drum. At least a portion of the hot airflow can enter the air passage gap through the air passage and then pass through the ventilation holes through the first bottom wall.

[0046] In this embodiment, hot airflow can enter the lower part of the first bottom wall (i.e., within the airflow gap) through the air passage, and then pass through the ventilation holes to cook the food. The air passage can be formed by the food carrier and the inner wall of the frying drum (for example, a notch can be provided on the outer edge of the food carrier, through which the air passage is formed with the inner wall of the frying drum). Alternatively, the air passage can be directly located on the outer edge of the first bottom wall (in this case, both the air passage and the ventilation holes are located on the first bottom wall; during design, multiple holes can be machined on the first bottom wall; the inner holes on the first bottom wall can be used as ventilation holes to allow airflow to pass through the food carrier from bottom to top, and the outer holes on the first bottom wall can be used as air passages to allow airflow to pass through the food carrier from top to bottom).

[0047] In any of the above embodiments, optionally, the food carrier further includes a baffle plate, which surrounds the edge of the first bottom wall, and forms an air passage between the baffle plate and the side wall of the frying barrel.

[0048] In this embodiment, the food carrier also includes a side panel that extends vertically. The height of the side panel can be set as needed. For example, if the side panel is long, the food carrier can be configured as a frying basket. In this case, the hot airflow can only enter the lower part of the first bottom wall (i.e., within the air gap) along the air passage, and then pass through the ventilation holes to cook the food. If the side panel is short, the food carrier can be configured as a baking tray. In this case, part of the hot airflow can directly contact the food from the top of the first bottom wall, thereby heating the food. The remaining part of the airflow can enter the lower part of the first bottom wall (i.e., within the air gap) through the air passage, and then pass through the ventilation holes to cook the food.

[0049] Of course, the food carrier may only include the first bottom wall and not the side panel, in which case the food carrier is set as a baking tray.

[0050] Furthermore, the cooking appliance also includes a hot air assembly for delivering hot airflow into the frying tub.

[0051] Furthermore, the cooking appliance is an air fryer.

[0052] Optionally, the cooking appliance includes: a housing having a cavity inside, a frying bucket being detachably installed in the cavity, and a food inlet / outlet on one side of the frying bucket; a hot air fan rotatably installed in the cavity and located on the side of the frying bucket with the food inlet / outlet, the hot air fan being used to circulate the airflow inside the frying bucket; a reflector installed in the cavity and located on the side of the hot air fan away from the frying bucket; and a heating device installed in the cavity and located on the side of the reflector closer to the frying bucket, for heating the airflow.

[0053] In this embodiment, the cooking appliance includes a housing with a receiving cavity formed within it. The housing serves as the outer shell of the entire cooking appliance. Inside the housing is a removable frying drum (containing a baking tray, frying basket, and other food-carrying components) and a hot air assembly for generating a hot airflow. The hot air assembly specifically includes a hot air fan and a heating device. The hot air assembly is installed on the side of the frying drum where the food inlet / outlet is located. The hot air generated by the hot air assembly can enter the frying drum to heat the food inside. Simultaneously, a reflector is provided on the side of the hot air fan furthest from the frying drum. The reflector reflects and guides the airflow discharged by the hot air fan, allowing the airflow to enter the frying drum.

[0054] Additional aspects and advantages of this invention will become apparent in the description that follows, or may be learned by practice of this invention. Attached Figure Description

[0055] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0056] Figure 1 This is one of the partial structural schematic diagrams of the cooking utensil in the embodiments of this utility model;

[0057] Figure 2 yes Figure 1 A schematic diagram of the cross-sectional structure along the AA direction;

[0058] Figure 3 This is a second partial structural schematic diagram of the cooking utensil in an embodiment of this utility model;

[0059] Figure 4 yes Figure 3 A schematic diagram of the cross-sectional structure along the BB direction in the middle;

[0060] Figure 5 This is the third partial structural schematic diagram of the cooking utensil in the embodiments of this utility model;

[0061] Figure 6 This is the fourth partial structural schematic diagram of the cooking utensil in the embodiments of this utility model;

[0062] Figure 7This is the fifth partial structural schematic diagram of the cooking utensil in the embodiments of this utility model;

[0063] Figure 8 This is the sixth partial structural schematic diagram of the cooking utensil in the embodiments of this utility model;

[0064] Figure 9 This is the seventh partial structural schematic diagram of the cooking utensil in the embodiments of this utility model;

[0065] Figure 10 This is the eighth partial structural schematic diagram of the cooking utensil in the embodiments of this utility model;

[0066] Figure 11 This is a schematic diagram of the assembly structure of the food carrier and the protrusion of the cooking utensil in an embodiment of this utility model;

[0067] Figure 12 This is a schematic diagram of the structure of the cooking utensil in an embodiment of this utility model.

[0068] in, Figures 1 to 12 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0069] 1 Frying drum, 2 Food carrier, 22 First bottom wall, 222 Central area, 224 Circumferential area, 226 Through hole, 228 Mounting hole, 24 Enclosure, 3 Protrusion, 32 Receiving groove, 322 Opening, 34 Opening, 36 Protrusion, 38 Support, 4 Ventilation hole, 5 Air passage, 6 Air passage gap, 7 Hot air assembly, 72 Heating device, 74 Hot air fan, 8 Shell, 82 Receiving cavity. Detailed Implementation

[0070] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0071] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0072] The following reference Figures 1 to 12 The following describes the cooking appliances provided in the embodiments of this application.

[0073] like Figures 1 to 12As shown, this utility model provides a cooking appliance, including a frying drum 1, a food carrier 2, a protrusion 3, and a hot air assembly 7. The food carrier 2 is detachably installed inside the frying drum 1 and includes a first bottom wall 22. The protrusion 3 protrudes along the height direction of the frying drum 1 in a direction away from the bottom wall of the frying drum 1 relative to the first bottom wall 22. Ventilation holes 4 are provided on the first bottom wall 22, or ventilation holes 4 are provided on both the first bottom wall 22 and the protrusion 3. The hot air assembly 7 can deliver hot air flow into the frying drum 1, and the hot air flow is used to heat the food inside the frying drum 1. The first bottom wall 22 includes a central region 222 and a circumferential region 224 (also referred to as the peripheral region) located around the central region 222. The protrusion 3 is located in the central region 222, and along the height direction of the frying drum 1, the highest point of the upper surface of the circumferential region 224 is lower than the highest point of the upper surface of the protrusion 3.

[0074] The cooking appliance provided by this utility model includes a frying drum 1, a food carrier 2, and a hot air assembly 7. The frying drum 1 forms a cooking cavity for cooking food. The hot air assembly 7 delivers a circulating hot airflow into the frying drum 1 to heat the food inside. After the food carrier 2 is installed inside the frying drum 1, an air passage gap 6 is provided on the edge of the food carrier 2 or between the outer wall of the food carrier 2 and the inner wall of the frying drum 1. This air passage gap 6 allows at least a portion of the hot airflow generated by the cooking appliance to be guided vertically from top to bottom to the bottom of the food carrier 2. A ventilation hole 4 is provided on the bottom wall of the food carrier 2, allowing the hot airflow from the bottom of the food carrier 2 to enter the upper part of the food carrier 2 through the ventilation hole 4.

[0075] Furthermore, the food carrier 2 includes a first bottom wall 22. The first bottom wall 22 includes a central region 222, centered on the center of the first bottom wall 22. The area of ​​the first bottom wall 22 excluding the central region 222 is a circumferential region. The central region 222 has a protrusion 3 that protrudes upwards relative to the first bottom wall 22. The circumferential region is roughly flat, therefore, the upper surface of the first bottom wall 22 corresponding to the circumferential region 224 is relatively low. This arrangement creates a structure that is high in the middle and low around the edges. Since the hot airflow has poor penetration in the middle, the protrusion 3 in the central region 222 prevents food from piling up in the central region 222, reducing the thickness of the food in the central region 222. This results in less food in the central region 222, increasing the penetration rate of the hot airflow in the middle, thereby improving the heating effect on the food in the central region 222. This makes the overall heating of the food in the fryer 1 more uniform, thus improving the cooking uniformity of the entire cooking appliance.

[0076] Meanwhile, ventilation holes 4 are provided on the protrusion 3 to ensure ventilation area and prevent the ventilation area from being reduced due to the protrusion 3. In addition, this structure allows the food in the middle region 222 to be suspended relative to the inner wall of the food carrier 2, so that the bottom surface of the food in the middle region 222 can directly contact the hot air. This increases the area of ​​the food in the middle region 222 that can be exposed to the hot air flow, allowing the food in the middle region 222 to be heated quickly. This speeds up the heating of the food in the middle region 222 and improves the temperature uniformity of the entire product during cooking.

[0077] In any of the above embodiments, optionally, as Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, most or all of the upper surface of the circumferential region 224 lies on the same height plane.

[0078] In this embodiment, the height of the surface of the first bottom wall 22 corresponding to the circumferential region 224 is basically at the same height plane, so that the surface of the first bottom wall 22 corresponding to the circumferential region 224 is flat, that is, the surface of the first bottom wall 22 corresponding to the circumferential region 224 is a flat surface (or flat surface). This arrangement makes the food carrier 2 relatively flat around its perimeter except for the central region 222, which facilitates the carrying of food.

[0079] In any of the above embodiments, optionally, as Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, the protrusion 3 is disposed on the first bottom wall 22 and is an integral structure with the first bottom wall 22, or is detachably connected to the first bottom wall 22.

[0080] In this embodiment, the protrusion 3 is directly disposed on the first bottom wall 22. The protrusion 3 and the first bottom wall 22 can be an integral structure, such as being molded as a single piece. The protrusion 3 and the first bottom wall 22 can also be detached, thereby facilitating the removal of the protrusion 3 and allowing the first bottom wall 22 to form a larger flat surface for cooking large areas of food, thus meeting different cooking needs of users.

[0081] Furthermore, the protrusion 3 is a bend formed by bending the first bottom wall 22 away from the bottom of the frying tub 1. This design allows for quick and easy formation of the protrusion 3 on the first bottom wall 22, making the structure of the food carrier 2 simpler and easier to process.

[0082] In addition, the protrusion 3 can also be installed on the first bottom wall 22 by welding, screw connection, snap-fit ​​connection or other methods.

[0083] In any of the above embodiments, optionally, as Figure 1 , Figure 6 and Figure 7 As shown, the protrusion 3 is detachably connected to the first bottom wall 22. The protrusion 3 has a first installation state and a second installation state relative to the first bottom wall 22. In the first installation state (e.g. Figure 6 In the state shown, along the height direction of the frying barrel 1, the protrusion 3 protrudes away from the bottom wall of the frying barrel 1 relative to the first bottom wall 22, in the second installation state (as shown) Figure 7 In the state shown, along the height direction of the frying barrel 1, the protrusion 3 protrudes relative to the first bottom wall 22 towards the bottom wall of the frying barrel 1.

[0084] In this embodiment, when the protrusion 3 can be detached from the first bottom wall 22, the protrusion 3 can be detached and then reversed (at this time, the protrusion 3 is in the second installation state). The protrusion 3 faces the lower part of the frying tub 1, which can ensure that the cooking surface of the first bottom wall 22 is flat, thereby facilitating the cooking of large areas of food. Of course, the protrusion 3 can also be installed upright (the protrusion 3 is in the first installation state) to prevent food from piling up in the middle area 222.

[0085] In any of the above embodiments, optionally, as Figure 2 , Figure 6 and Figure 7 As shown, a mounting hole 228 is provided in the central region 222, which penetrates the first bottom wall 22 along the height direction of the frying bucket 1. The protrusion 3 includes a protruding part 36 and a supporting part 38 connected to each other. The supporting part 38 surrounds the protruding part 36. The protruding part 36 protrudes from one side of the supporting part 38 along the height direction of the frying bucket 1. In the first installation state, the supporting part 38 is supported on the upper surface of the first bottom wall 22, and the protruding part 36 is installed above the mounting hole 228. In the second installation state, the supporting part 38 is supported on the upper surface of the first bottom wall 22, and the protruding part 36 passes downward through the mounting hole 228 along the height direction of the frying bucket 1.

[0086] In this embodiment, a mounting hole 228 is provided on the central region 222, and the protrusion 3 is installed at the mounting hole 228. The protrusion 3 has a first installation state and a second installation state at the mounting hole 228. In the first installation state, the support part 38 is supported around the mounting hole 228, and the protrusion 36 protrudes upward relative to the upper surface of the first bottom wall 22, so that the entire protrusion 3 can be supported and installed above the mounting hole 228. In the second installation state, the support part 38 is supported around the mounting hole 228, and the protrusion 36 passes downward through the mounting hole 228 and protrudes downward relative to the first bottom wall 22, so that the entire protrusion 3 can be installed upside down at the mounting hole 228.

[0087] Furthermore, the support part 38 and the protrusion 36 are an integral structure, and the support part 38 is a flange formed by bending the protrusion 36.

[0088] In any of the above embodiments, optionally, as Figure 10 As shown, a through hole 226 is provided in the central region 222, and a protrusion 3 is provided on the inner bottom wall of the frying barrel 1, and at least partially passes through the through hole 226. Furthermore, the protrusion 3 and the frying barrel 1 are an integral structure, or the protrusion 3 and the frying barrel 1 are separate structures.

[0089] In this embodiment, a through hole 226 is provided in the central region 222 of the first bottom wall 22, and a protrusion 3 is provided on the bottom wall of the frying tub 1. After the food carrier 2 is installed in the frying tub 1, the first bottom wall 22 surrounds the protrusion 3 through the through hole 226. In this way, the protrusion 3 can also prevent the food from piling up in the central region 222, making the food in the central region 222 thinner, thereby improving the uniformity of food cooking.

[0090] The protrusion 3 and the frying barrel 1 can be an integral structure, such as being molded as a single piece. Alternatively, the protrusion 3 and the frying barrel 1 can be separate structures that can be detachably connected, or the protrusion 3 can simply be placed inside the frying barrel 1.

[0091] In any of the above embodiments, optionally, as Figure 10 As shown, along the height direction of the frying barrel 1, the cross-sectional area of ​​the protrusion 3 gradually increases from top to bottom.

[0092] In this embodiment, the protrusion 3 is narrow at the top and wide at the bottom, so that the outer wall surface of the protrusion 3 can form a guide slope, which facilitates the guidance of hot airflow. In addition, when the protrusion 3 is set on the inner bottom wall of the frying drum 1, the slope of the protrusion 3 can also limit the height of the food carrier 2, thereby realizing the installation of the food carrier 2. In this way, there is no need to set up an additional support structure for installing the food carrier 2, thus simplifying the structure of the food carrier 2.

[0093] In any of the above embodiments, optionally, as Figure 5 As shown, a receiving groove 32 is provided on the protrusion 3. The receiving groove 32 is used to hold materials such as seasonings, liquids, spices, etc.

[0094] Furthermore, such as Figure 5 As shown, the opening 322 of the receiving tank 32 is set upward along the height direction of the frying bucket 1, which can improve the holding capacity of the receiving tank 32, so that when liquid or other materials are placed through the receiving tank 32, the materials will not fall out of the receiving tank 32.

[0095] Optionally, the receiving groove 32 is provided on the top of the protrusion 3.

[0096] In any of the above embodiments, optionally, as Figure 11As shown, the inside of the protrusion 3 is hollow, and the top of the protrusion 3 is provided with an opening 34 that communicates with the inside of the protrusion 3.

[0097] In this embodiment, the protrusion 3 can be configured as a hollow structure, and the top of the protrusion 3 can be opened to form an opening 34. This allows the protrusion 3 to form a larger accommodating space, making it convenient to place seasonings and other materials, such as liquids and spices, through the protrusion 3.

[0098] Specifically, the protrusion 3 can be a hollow structure that includes only the side walls and excludes the bottom wall. In this case, the protrusion 3 can be an annular baffle protruding upward relative to the first bottom wall 22. The annular baffle and the food carrier 2 form a receiving space for placing seasonings, etc. In other solutions, the protrusion 3 can also be set as a hollow structure including a circumferential wall and a bottom wall to form a receiving space for placing seasonings, etc.

[0099] In any of the above embodiments, optionally, the protrusion 3 is provided with at least two ventilation holes 4, and the central axis of the at least two ventilation holes 4 is arranged in at least two directions.

[0100] In this embodiment, the through holes on the protrusion 3 face at least two directions, so that the hot airflow can pass through the protrusion 3 from different directions and then come into contact with the food, thereby improving the penetration rate of the airflow when passing through the protrusion 3 and increasing the flow speed of the airflow.

[0101] Furthermore, the protrusion 3 includes a top wall and a side wall, and ventilation holes 4 are respectively provided on the top wall and the side wall of the protrusion 3.

[0102] In this embodiment, the protrusion 3 includes a top and a side wall, both of which are provided with through holes. The ventilation holes 4 on the top and side walls face different directions. The airflow flowing through the ventilation holes 4 on the top wall flows upward and is responsible for penetrating the food above. The airflow flowing through the ventilation holes 4 on the side wall is responsible for penetrating the food on the side. This allows the hot airflow to pass through the protrusion 3 from different directions and then come into contact with the food, thereby increasing the penetration rate of the airflow when it passes through the protrusion 3 and increasing the flow speed of the airflow.

[0103] In any of the above embodiments, optionally, as Figure 2 and Figure 4 As shown, along the radial direction of the frying barrel 1, the width T of the protrusion 3 is greater than or equal to 10 mm and less than or equal to 40 mm.

[0104] In this embodiment, if the width of the protrusion 3 is too large, the flat surface of the bottom wall of the food carrier 2 will be too small, which will occupy too much space for the food and result in a smaller amount of food to be cooked. The width of the protrusion 3 should also not be too small, as this will lead to poor stacking of food in the central area 222. Taking all factors into consideration, setting the width of the protrusion 3 to 10mm-40mm can prevent food from stacking in the central area 222 while also avoiding the protrusion 3 being too large and occupying too much space for food placement.

[0105] In any of the above embodiments, optionally, as Figure 2 and Figure 4 As shown, along the height direction of the frying barrel 1, the height H of the protrusion 3 is greater than or equal to 5mm and less than or equal to 30mm.

[0106] In this embodiment, the height of the protrusion 3 affects the effectiveness of preventing food from stacking in the central area 222, and its height can be set to 5mm-30mm based on requirements. Furthermore, the height of the protrusion 3 can be designed to be higher, so that the protrusion 3 can be used as a handle for the food carrier 2 to move the food carrier 2.

[0107] In any of the above embodiments, optionally, as Figure 3 and Figure 4 As shown, the top of protrusion 3 is hemispherical, or as... Figure 1 and Figure 2 As shown, protrusion 3 is cylindrical. The edge of the upper end face of the cylinder is rounded.

[0108] In this embodiment, the shape of the protrusion 3 is not limited, but for ease of cleaning, the shape of the protrusion 3 can be set to a regular structure. For example, the top of the protrusion 3 can be set to a hemispherical shape, or the entire protrusion 3 can be set to a cylindrical shape. Furthermore, appropriate chamfers or rounded corners can be made according to the structure of the protrusion 3 to ensure the smoothness of the outer surface of the protrusion 3, thereby making it easy for the user to hold.

[0109] In any of the above embodiments, optionally, at least one ventilation hole 4 has a chamfer or rounded corner at its edge. By chamfering the edge of the ventilation hole 4, the sharp edges of the ventilation hole 4 can be removed, preventing the user from being scratched when holding the protrusion 3.

[0110] Optionally, the shape of the ventilation hole 4 includes at least one of the following: circular, rectangular, and elliptical.

[0111] In this embodiment, the shape of the ventilation hole 4 can be reasonably set according to the shape of the protrusion 3. However, given that the protrusion 3 has a certain height, in order to adapt to the height of the protrusion 3, the ventilation hole 4 can be set as an elongated structure, such as an oblong hole.

[0112] In any of the above embodiments, optionally, the total area of ​​the ventilation holes 4 is 15%-80% of the area of ​​the upper surface of the first bottom wall 22.

[0113] In this embodiment, the total area of ​​the ventilation holes 4 determines the cooking effect of the product. Therefore, the number of ventilation holes 4 cannot be too small. When setting the ventilation holes 4, the total area of ​​the ventilation holes 4 can be calculated based on the planar area of ​​the first bottom wall 22 according to a certain ratio. Specifically, the total area of ​​the ventilation holes 4 can be 15%-80% of the planar area of ​​the first bottom wall 22. Ideally, the total area of ​​the ventilation holes 4 is 45%-65% of the planar area of ​​the first bottom wall 22.

[0114] In any of the above embodiments, optionally, as Figure 10 As shown, the cooking appliance includes an air passage 5. The air passage 5 is formed by the food carrier 2 and the inner wall of the frying tub 1, or the air passage 5 is disposed on the first bottom wall 22 and near the outer edge of the first bottom wall 22. An air passage gap 6 communicating with the air passage 5 is provided between the first bottom wall 22 and the inner bottom wall of the frying tub 1. At least a portion of the hot airflow can enter the air passage gap 6 through the air passage 5, and then pass through the first bottom wall 22 through the ventilation hole 4.

[0115] In this embodiment, hot air can enter the lower part of the first bottom wall 22 (i.e., the air gap 6) through the air passage 5, and then pass through the ventilation hole 4 to cook the food.

[0116] The air passage 5 can be formed by the food carrier 2 and the inner wall of the frying bucket 1 (for example, a notch can be set on the outer edge of the food carrier 2, and the air passage 5 can be formed by the notch and the inner wall of the frying bucket 1). The air passage 5 can also be set directly on the outer edge of the first bottom wall 22 (in this case, the air passage 5 and the ventilation hole are both set on the first bottom wall 22. During the design, multiple holes can be processed on the first bottom wall 22. The holes set on the inner side of the first bottom wall 22 can be used as ventilation holes so that the airflow passes through the food carrier 2 from bottom to top. The holes set on the outer side of the first bottom wall 22 can be used as air passage 5 so that the airflow passes through the food carrier 2 from top to bottom).

[0117] In any of the above embodiments, optionally, as Figure 8 and Figure 9 As shown, the food carrier 2 also includes a surrounding plate 24, which surrounds the edge of the first bottom wall 22, and forms an air passage 5 between the surrounding plate 24 and the side wall of the frying barrel 1.

[0118] In this embodiment, the food carrier 2 also includes a surrounding plate 24, which extends vertically. The height of the surrounding plate 24 can be set as needed. For example, when the surrounding plate 24 is longer, the food carrier 2 can be configured as a frying basket. In this case, the hot airflow can only enter below the first bottom wall 22 (i.e., within the air gap 6) along the air passage 5, and then pass through the ventilation holes 4 to cook the food. When the surrounding plate 24 is shorter, the food carrier 2 can be configured as a baking tray. In this case, part of the hot airflow can directly contact the food from above the first bottom wall 22, thereby heating the food. The remaining part of the airflow can enter below the first bottom wall 22 (i.e., within the air gap 6) through the air passage 5, and then pass through the ventilation holes 4 to cook the food.

[0119] Of course, such as Figure 10 As shown, the food carrier 2 may also include only the first bottom wall 22, excluding the side panel 24. In this case, the food carrier 2 is set as a baking tray.

[0120] in, Figure 8 and Figure 9 The arrows in the diagram indicate the flow path of the hot airflow.

[0121] Furthermore, the cooking appliance also includes a hot air assembly 7 for delivering hot airflow into the frying tub 1.

[0122] Furthermore, the cooking appliance is an air fryer.

[0123] Optionally, such as Figure 12 As shown, the cooking appliance includes: a housing 8, with a receiving cavity 82 formed inside the housing 8; a frying drum 1 detachably installed inside the receiving cavity 82; a food inlet / outlet on one side of the frying drum 1; a hot air fan 74 rotatably installed inside the receiving cavity 82 and located on the side of the frying drum 1 with the food inlet / outlet; the hot air fan 74 is used to circulate the airflow inside the frying drum 1; a reflector installed inside the receiving cavity and located on the side of the hot air fan away from the frying drum 1; and a heating device 72 installed inside the receiving cavity and located on the side of the reflector closer to the frying drum 1, used to heat the airflow. The heating device 72 and the hot air fan 74 form a hot air assembly 7. The heating device 72 may specifically be a heating tube.

[0124] In this embodiment, the cooking appliance includes a housing 8, within which a receiving cavity 82 is formed. The housing 8 serves as the outer shell of the entire cooking appliance. Inside the housing 8 is a removable frying drum 1 (containing a baking tray, frying basket, and other food-carrying components 2) and a hot air assembly 7 for generating a hot airflow. The hot air assembly 7 specifically includes a hot air fan 74 and a heating device 72. The hot air assembly 7 is installed on the side of the frying drum 1 where the food inlet / outlet is located. The hot air generated by the hot air assembly 7 can enter the frying drum 1 to heat the food inside. Simultaneously, a reflector is provided on the side of the hot air fan 74 away from the frying drum 1. The reflector reflects and guides the airflow discharged by the hot air fan, allowing the airflow to enter the frying drum 1.

[0125] The following describes a baking tray with ventilated protrusions for use in air fryers.

[0126] This embodiment relates to the field of air fryers, specifically to a baking tray with ventilated protrusions for an air fryer.

[0127] Air fryers, as cooking appliances that use hot air to bake food, have gradually gained popularity among consumers in recent years. In typical designs, an air fryer includes a pot and a hot air unit positioned above the pot. The hot air generated by the hot air unit blows hot air onto the food inside the pot, baking it.

[0128] The design of the air fryer's baking tray has some problems, such as food piling up in the middle of the tray, leading to uneven cooking; and the tray handle has a small operating space, making it inconvenient to hold.

[0129] The relevant solutions for air fryers include the following technical solutions:

[0130] 1. An air fryer, comprising a body, a hot air assembly, a baking pan, and a frying pan. The bottom wall of the baking pan has an opening ratio of not less than 40%, and the baking pan is positioned lower than the frying pan during cooking. While this structure improves the cooking effect of the baking pan, it still has shortcomings in reducing food accumulation in the middle area, improving cooking uniformity, and facilitating user handling of the baking pan.

[0131] 2. An air fryer baking pan, comprising a pan body and a handle, wherein a through hole is stamped in the middle of the pan body and a handle is formed in the middle of the through hole. Although this structure provides a larger operating space and a convenient handle, it still has shortcomings in reducing food accumulation in the middle area and improving cooking uniformity.

[0132] In summary, the design of the baking tray in the related solutions has problems. Food tends to pile up in the middle area of ​​the tray, leading to uneven cooking. The handles in the related solutions also offer limited operating space, making it inconvenient for users to hold and handle the tray. Therefore, this embodiment provides a novel air fryer baking tray with flat edges and a convex center. Ventilation vents are provided throughout the entire tray. The convex center reduces food pile-up in the middle area, improving cooking uniformity; furthermore, the convex structure can be used as a handle, making it easier for users to hold the tray, thus solving the problems of the related solutions. Compared to the related solutions, the air fryer baking tray provided in this embodiment, with its convex center design, reduces food pile-up in the middle area, improving cooking uniformity; the convex center also provides a larger operating space for users to hold and handle the tray.

[0133] The specific technical solution is as follows: The air fryer baking tray includes a tray body with a flat design around its perimeter and a raised central section. The raised section has a moderate height, which not only reduces food accumulation in the central area but also serves as a handle for easy lifting. Multiple ventilation holes are evenly distributed throughout the tray body. These holes can be circular, rectangular, elliptical, etc., and their total area accounts for a certain proportion of the tray's surface area, such as 15%-80%, to ensure sufficient airflow and even baking of the food using hot air.

[0134] To further reduce the stacking of ingredients in the middle area and improve the uniformity of cooking, the top of the raised part can be designed as a hemispherical or other irregular shape, so that the ingredients are more dispersed on the raised part.

[0135] To make it easier for users to hold, the top of the protrusion can be designed with an appropriate width and height, such as a width of 10mm-40mm and a height of 5mm-30mm, and the two corners at the top should be rounded to prevent scratching the user's hands.

[0136] To further improve heat utilization and cooking results, the baking tray can be designed with a high-rimmed structure. Hot air can heat the tray, which retains heat and continuously heats the food, improving even baking and preventing food from falling into the fryer. Alternatively, the baking tray can be frameless, allowing hot air to directly contact the food. Supports can be installed around the circumference of the tray to create a ventilation gap (5mm-40mm) between the tray and the bottom wall of the fryer. Hot air circulates within this gap, ensuring even heating of the food.

[0137] In one specific embodiment: the baking pan includes a pan body. The pan body has a flat design around its edges, with a central portion protruding upwards to form a hemispherical shape. The protrusion is 20mm high and 40mm wide, and the corners of the top holes are rounded to prevent scratching the user's hands. Ventilation holes are designed in the protrusion to allow for more even distribution of food on the protrusion, reducing food accumulation in the central area and improving cooking uniformity.

[0138] The entire pan is evenly dotted with multiple ventilation holes, which cover 50% of the pan's surface area to ensure sufficient airflow for even baking. The pan features a high-rimmed design, allowing hot air to heat the pan itself. This heat retention ensures even baking of the food and prevents it from falling into the fryer.

[0139] The baking tray has a support piece around its perimeter, with a height of 10mm. This creates a 10mm ventilation gap between the baking tray and the bottom wall of the fryer when the tray is placed inside. Hot air circulates within this gap to heat the food evenly.

[0140] Furthermore, all the raised surfaces are equipped with ventilation holes, providing a larger ventilation area compared to a regular flat baking pan, thus improving ventilation in the central area.

[0141] In one specific embodiment: the baking pan includes a pan body. The pan body has a flat design around its edges, with a central portion protruding upwards to form a cylindrical protrusion. The protrusion is 20mm high and 40mm wide, with rounded corners at the top to prevent scratching the user's hands. Ventilation holes are designed at the top of the protrusion to allow for more even distribution of food across the protrusion, reducing food accumulation in the central area and improving cooking uniformity.

[0142] The entire baking pan is evenly dotted with multiple rectangular ventilation holes, each 10mm long and 5mm wide. These holes cover 60% of the pan's surface area to ensure sufficient airflow for even baking. The pan also features a frameless design, allowing hot air to directly contact the surrounding food, further enhancing baking uniformity.

[0143] The baking tray has a support piece around its perimeter, with a height of 15mm. This creates a 15mm ventilation gap between the baking tray and the bottom wall of the fryer when the tray is placed inside. Hot air circulates within this gap to heat the food evenly.

[0144] In one specific embodiment: the protrusion is detachably connected to the baking pan. When the protrusion is in the first position, it faces the inside of the cooking cavity to achieve the function of preventing stacking. When the protrusion is in the second position, it faces the lower part of the cooking cavity to ensure that the cooking surface of the baking pan is flat and can cook a large area of ​​food.

[0145] In one specific embodiment: a groove is provided in the middle of the protrusion, and liquid or fragrance can be stored in the groove.

[0146] In one specific embodiment: a protrusion is provided on the pot body, and a hole is made in the middle of the baking tray, which passes through at least part of the protrusion along the height direction.

[0147] In the description of this specification, the terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0148] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. 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 may be combined in any suitable manner in one or more embodiments or examples.

[0149] The above are merely preferred embodiments of this utility model and are not intended to limit the scope of this utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A cooking utensil, characterized in that, include: Deep-fried bucket; A food carrier is installed inside the frying drum, and the food carrier includes a first bottom wall; The protrusion extends away from the bottom wall of the frying barrel along the height direction of the frying barrel. Multiple ventilation holes are provided on the first bottom wall, or on the first bottom wall and the protrusion; A hot air assembly capable of delivering hot airflow into the frying drum, the hot airflow being used to heat the food inside the frying drum; The first bottom wall includes a central region and a circumferential region surrounding the central region. The protrusion is located in the central region. Along the height direction of the frying barrel, the highest point of the upper surface of the circumferential region is lower than the highest point of the upper surface of the protrusion.

2. The cooking utensil according to claim 1, characterized in that, At least half of the upper surface of the circumferential region lies on the same height plane.

3. The cooking utensil according to claim 1, characterized in that, The protrusion is detachably connected to the first bottom wall. The protrusion has a first installation state and a second installation state relative to the first bottom wall. In the first installation state, the protrusion protrudes away from the bottom wall of the frying barrel along the height direction of the frying barrel. In the second installation state, the protrusion protrudes closer to the bottom wall of the frying barrel along the height direction of the frying barrel.

4. The cooking utensil according to claim 3, characterized in that, A mounting hole is provided in the central region, penetrating the first bottom wall along the height direction of the frying bucket. The protrusion includes a protruding part and a supporting part connected to each other. The supporting part surrounds the protruding part. The protruding part protrudes from one side of the supporting part along the height direction of the frying bucket. In the first installation state, the supporting part is supported on the upper surface of the first bottom wall, and the protruding part is installed above the mounting hole. In the second installation state, the supporting part is supported on the upper surface of the first bottom wall, and the protruding part passes downward through the mounting hole along the height direction of the frying bucket.

5. The cooking utensil according to claim 1, characterized in that, The central region is provided with a through hole, and the protrusion is provided on the inner bottom wall of the frying barrel and at least partially passes through the through hole.

6. The cooking utensil according to claim 5, characterized in that, Along the height direction of the frying barrel, the cross-sectional area of ​​the protrusion gradually increases from top to bottom.

7. The cooking utensil according to claim 1, characterized in that, The protrusion is provided with a receiving groove, or the interior of the protrusion is hollow, and the top of the protrusion is provided with an opening communicating with the interior of the protrusion.

8. The cooking utensil according to claim 7, characterized in that, The opening of the receiving slot is oriented upwards along the height direction of the frying barrel.

9. The cooking utensil according to claim 1, characterized in that, The protrusion is provided with at least two ventilation holes, and the central axes of the at least two ventilation holes are arranged in at least two directions; and / or The protrusion includes a top wall and a side wall, and the ventilation holes are respectively provided on the top wall and the side wall of the protrusion.

10. The cooking utensil according to any one of claims 1 to 9, characterized in that, The cooking appliance includes an air passage, which is formed by the food carrier and the inner wall of the frying bucket, or the air passage is disposed on the first bottom wall near the outer edge of the first bottom wall. An air passage gap communicating with the air passage is provided between the first bottom wall and the inner bottom wall of the frying barrel. At least part of the hot airflow can enter the air passage gap through the air passage and then pass through the ventilation hole through the first bottom wall.

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