A steam air fryer

Abstract

This application discloses a steam air fryer, comprising: a body having a cooking cavity and an exhaust channel communicating with the cooking cavity; a fan assembly disposed within the body and above the cooking cavity; and an inner pot disposed within the cooking cavity, wherein the center of the bottom of the inner pot protrudes towards the fan assembly to form a raised portion, and the edge of the raised portion and the periphery of the bottom of the inner pot recess towards the direction away from the fan assembly to form a water storage cavity. This application features a reasonable structural design, combining air frying and steam cooking functions. Through the unique structural design of the inner pot, combined with the heating element in the heating assembly, the water in the water storage cavity can be precisely heated to generate steam, achieving a pure steaming function and overcoming the limitation of traditional air fryers having only one function.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and in particular to a steam air fryer. Background Technology

[0002] In the current kitchen appliance market, air fryers have become a popular cooking device among consumers. Conventional air fryers with both top and bottom heating elements primarily cook food through the circulation of hot air. However, these air fryers generally have a limitation: they typically lack a pure steaming function. This is because their bottom heating element usually uses a conventional stainless steel heating tube, which only directly heats the bottom of the fryer. During cooking, the heat generated is only used to raise the air temperature, causing the hot air to circulate within the fryer to "fry" the food, and cannot generate enough steam to achieve a pure steaming function.

[0003] For example, Chinese utility model patent CN212346268U describes an air fryer specifically for making pizza. It includes a pot body, a heating chamber inside the pot body, a circulation chamber around the heating chamber, a fan above the heating chamber, and a baking tray assembly at the bottom of the heating chamber. This design allows for the rational distribution of heat zones across different parts of the pizza, improving the cooking effect and overall taste of the toppings, the crust, and the edges. However, the heating efficiency of the bottom heating element is not high, resulting in a long boiling time and preventing the use of a pure steaming function. Utility Model Content

[0004] The purpose of this application is to provide a steam air fryer, including:

[0005] The body has a cooking chamber and an exhaust passage communicating with the cooking chamber;

[0006] A fan assembly is disposed within the body of the unit and located above the cooking cavity;

[0007] An inner pot is disposed within the cooking cavity. The bottom of the inner pot protrudes towards the fan assembly to form a raised portion, and the edge of the raised portion and the periphery of the bottom of the inner pot sink away from the fan assembly to form a water storage cavity.

[0008] The heating assembly includes a heating element and a temperature sensing element. The heating element is used to heat the air in the cooking cavity and the water in the water storage cavity to form steam. The temperature sensing element is used to detect the temperature in the cooking cavity to control the start and stop of the fan assembly and the heating element, respectively.

[0009] This application combines air frying and steam cooking methods, increasing the functionality of the equipment and meeting more cooking needs. The cooperation between the temperature sensing element and the fan assembly / heating element can effectively control the temperature and steam discharge during the cooking process, improving cooking results and safety.

[0010] As an optional embodiment, the bottom of the inner pot includes an annular first bottom wall, a circular second bottom wall, and an annular first side wall for connecting the two.

[0011] The outer edge of the first bottom wall is connected to the side wall of the inner pot, the inner edge of the first bottom wall is connected to the lower edge of the first side wall, the space between the side wall of the inner pot, the first bottom wall and the first side wall constitutes the water storage cavity, and the upper edge of the first side wall is connected to the outer edge of the second bottom wall to form the protrusion.

[0012] The design of the pot bottom structure in this application clearly defines the composition of the water storage cavity, making more rational use of the space in the water storage cavity, which is conducive to the stable generation of steam and can better guide the steam to the food, thereby improving cooking efficiency and effect.

[0013] As an optional embodiment, the first sidewall is inclined, and the first sidewall and the second bottom wall are connected to form a frustum structure, the diameter of the frustum structure increasing along the direction from the upper edge to the lower edge.

[0014] The design of the first sidewall of the frustum structure in this application facilitates the rise and diffusion of steam, making the steam distribution in the cooking cavity more uniform and further improving the uniformity and effect of cooking.

[0015] As an optional embodiment, the first bottom wall includes a first annular portion, a second annular portion, and a second sidewall for connecting the two. The outer periphery of the first annular portion is connected to the sidewall of the inner pot, the inner periphery of the first annular portion is connected to the upper edge of the second sidewall, the lower edge of the second sidewall is connected to the outer periphery of the second annular portion, and the inner periphery of the second annular portion is connected to the lower edge of the first sidewall. The space between the second sidewall, the second annular portion, and the first sidewall constitutes the water storage cavity.

[0016] This application refines the structure of the first bottom wall and further optimizes the structure of the water storage cavity, making the space allocation of the water storage cavity more reasonable, which can better control the storage of water and the generation of steam, and improve the stability and effect of cooking.

[0017] As an optional embodiment, the first annular portion is positioned higher than the second bottom wall, and the second bottom wall is positioned higher than the second annular portion.

[0018] This application clarifies the height relationship of each part of the pot bottom, optimizes the structure of the inner pot, makes the function of the water storage cavity more complete, and improves the safety and stability of the steam air fryer during use.

[0019] As an optional embodiment, the water level in the water storage cavity is lower than the plane where the first annular portion is located.

[0020] This application limits the liquid level in the water storage chamber, improving the safety of using the steam air fryer and preventing excessive water from affecting the cooking effect and the normal operation of the equipment.

[0021] As an optional embodiment, the inner pot is provided with a mesh frame, and the bottom of the mesh frame is located on the first annular portion.

[0022] This application increases the space between the food and the bottom of the inner pot by setting up a wire mesh frame, which is conducive to the circulation of steam and hot air, improves the uniformity and effect of food cooking, and makes the food taste better.

[0023] As an optional embodiment, the first bottom wall, the second bottom wall, and the first side wall have the same wall thickness.

[0024] The design of the same wall thickness in this application makes the heat transfer of the inner pot more uniform, improves the stability of the inner pot structure and the stability of steam generation, and is conducive to improving the cooking effect and the service life of the inner pot.

[0025] As an optional embodiment, the heating element includes an upper heating unit and a lower heating unit. The lower heating unit is disposed in the body of the machine and corresponds to the position of the protrusion. A radiation gap is provided between the lower heating unit and the protrusion.

[0026] The arrangement of the upper and lower heating units and the presence of the radiation gap in this application make the heating in the cooking cavity more comprehensive and uniform, improving heating efficiency and cooking effect, meeting the cooking needs of different foods, and enhancing the quality of food.

[0027] As an optional embodiment, the machine body is provided with a control component, which is connected to the heating element and the temperature sensing element respectively. The temperature sensing element includes an upper temperature sensing unit and a lower temperature sensing unit, and the upper temperature sensing unit sends the detected temperature inside the cooking cavity to the control component.

[0028] When the temperature reaches a first threshold, the controller controls the fan assembly to turn on so as to discharge the steam through the exhaust channel. When the temperature reaches a second threshold, the controller controls the lower heating unit to stop heating, wherein the first threshold is less than the second threshold.

[0029] The control components, temperature sensing components, and set thresholds of this application work together to achieve intelligent control of the steam air fryer cooking process. It can automatically adjust the working status of the fan assembly and heating element according to the temperature, thereby improving the safety and effect of cooking and making food cooking more precise and reliable.

[0030] The beneficial effects of the embodiments of this application are as follows:

[0031] This application features a rationally designed structure that combines air frying and steam cooking functions. Through the unique structural design of the inner pot, the heating element in the heating assembly precisely heats the water in the storage chamber, generating steam for pure steaming. This overcomes the limitation of traditional air fryers with limited functionality, enriching cooking methods and meeting consumers' diverse food preparation needs. Simultaneously, the lower heating unit heats only the raised section and the water storage chamber, significantly improving energy efficiency and avoiding unnecessary heat loss. Attached Figure Description

[0032] Figure 1 This is a schematic diagram of the separation of the body and the inner pot in an embodiment of this application;

[0033] Figure 2 This is a cross-sectional view of the steam air fryer according to an embodiment of this application;

[0034] Figure 3 This is a schematic diagram of the inner pot structure according to an embodiment of this application;

[0035] Figure 4 This is a partial structural cross-sectional view of the inner pot according to an embodiment of this application;

[0036] Figure 5 This is a schematic diagram of steam flow in the pure steam mode of the steam air fryer according to an embodiment of this application;

[0037] Figure 6 This is a schematic diagram of steam flow in the micro-steam mode of the steam air fryer according to an embodiment of this application.

[0038] in,

[0039] 1. Body; 11. Cooking cavity; 12. Exhaust channel; 2. Fan assembly; 3. Inner pot; 31. Protrusion; 32. Water storage cavity; 33. First bottom wall; 331. First annular part; 332. Second annular part; 333. Second side wall; 34. Second bottom wall; 35. First side wall; 41. Upper heating unit; 42. Lower heating unit; 43. Radiation gap; 51. Upper temperature sensing unit; 52. Lower temperature sensing unit; 6. Mesh frame. Detailed Implementation

[0040] Various embodiments and features of this application are described herein with reference to the accompanying drawings.

[0041] It should be understood that various modifications can be made to the embodiments described herein. Therefore, the above description should not be considered as limiting, but merely as an example of embodiments. Other modifications within the scope and spirit of this application will be apparent to those skilled in the art.

[0042] The accompanying drawings, which are included in and form part of this specification, illustrate embodiments of the present application and, together with the general description of the present application given above and the detailed description of the embodiments given below, serve to explain the principles of the present application.

[0043] These and other features of this application will become apparent from the following description of preferred forms of embodiments given as non-limiting examples, with reference to the accompanying drawings.

[0044] It should also be understood that although this application has been described with reference to some specific examples, those skilled in the art can certainly implement many other equivalent forms of this application.

[0045] The above and other aspects, features and advantages of this application will become more apparent when taken in conjunction with the accompanying drawings and in view of the following detailed description.

[0046] Specific embodiments of this application are described thereafter with reference to the accompanying drawings; however, it should be understood that the claimed embodiments are merely examples of this application, which can be implemented in various ways. Well-known and / or repeated functions and structures are not described in detail to avoid unnecessary or redundant details that could obscure the application. Therefore, the specific structural and functional details claimed herein are not intended to be limiting, but merely serve as the basis and representative basis for the claims to teach those skilled in the art to use this application in a variety of substantially any suitable detailed structures.

[0047] This specification may use the phrases “in one embodiment,” “in another embodiment,” “in yet another embodiment,” or “in other embodiments,” all of which may refer to one or more of the same or different embodiments according to this application.

[0048] An embodiment of this application provides a steam air fryer, such as... Figures 1-3 As shown, it includes a main body 1, a fan assembly 2, an inner pot 3, and a heating assembly.

[0049] The body 1 has a cooking chamber 11 and an exhaust channel 12 communicating with the cooking chamber 11. The cooking chamber 11 is a space for placing food for cooking. The exhaust channel 12 is used to discharge steam and other gases generated during the cooking process.

[0050] The fan assembly 2 is located inside the body 1 and above the cooking chamber 11. The fan assembly 2 is used to drive airflow to assist cooking and exhaust steam.

[0051] The inner pot 3 is disposed in the cooking cavity 11. The bottom center of the inner pot 3 protrudes towards the fan assembly 2 to form a protrusion 31. The edge of the protrusion 31 and the periphery of the bottom of the inner pot 3 are recessed away from the fan assembly 2 to form a water storage cavity 32.

[0052] The heating assembly includes a heating element and a temperature sensing element. The heating element is used to heat the air in the cooking cavity 11 and the water in the water storage cavity 32 to form steam. The temperature sensing element is used to detect the temperature in the cooking cavity 11 to control the start and stop of the fan assembly 2 and the heating element, respectively.

[0053] In this embodiment, food is placed in the inner pot 3, which is placed inside the cooking chamber 11. The heating element can heat the air in the cooking chamber 11 to air-fry the food, or it can heat the water in the water storage chamber 32 to generate steam to steam-cook the food. The temperature sensor detects the temperature inside the cooking chamber 11 in real time and controls the working status of the fan assembly 2 and the heating element according to the temperature. For example, the fan assembly 2 is activated to discharge steam when the temperature reaches a certain value.

[0054] This application combines air frying and steam cooking methods, increasing the functionality of the equipment and meeting more cooking needs. The cooperation between the temperature sensor, fan assembly 2, and heating element can effectively control the temperature and steam discharge during the cooking process, improving cooking results and safety.

[0055] In one embodiment, such as Figures 2-4 As shown, the bottom of the inner pot 3 includes an annular first bottom wall 33, a circular second bottom wall 34, and an annular first side wall 35 for connecting the two.

[0056] The outer edge of the first bottom wall 33 is connected to the side wall of the inner pot 3, the inner edge of the first bottom wall 33 is connected to the lower edge of the first side wall 35, the space between the side wall of the inner pot 3, the first bottom wall 33 and the first side wall 35 constitutes the water storage cavity 32, and the upper edge of the first side wall 35 is connected to the outer edge of the second bottom wall 34 to form the protrusion 31.

[0057] In this embodiment, water is stored in a water storage cavity 32 between the side walls of the inner pot 3, the first bottom wall 33, and the first side wall 35. When the heating element heats the water in the water storage cavity 32, the water evaporates to generate steam, which rises to cook the food. The first bottom wall 33, the first side wall 35, and the second bottom wall 34 together constitute the special bottom structure of the inner pot 3, which is beneficial for the generation and distribution of steam.

[0058] The design of the pot bottom structure in this application clearly defines the composition of the water storage cavity 32, making more reasonable use of the space in the water storage cavity 32, which is conducive to the stable generation of steam and can better guide the steam to the food, thereby improving cooking efficiency and effect.

[0059] In one embodiment, such as Figure 4 As shown, the first sidewall 35 is inclined so that the first sidewall 35 and the second bottom wall 34 are connected to form a frustum structure, and the diameter of the frustum structure increases along the direction from the upper edge to the lower edge.

[0060] In this embodiment, when heating the water in the water storage cavity 32, the steam rises more smoothly under the guidance of the frustum structure. Due to the change in the diameter of the frustum structure, the steam can diffuse better during the rising process and be evenly distributed in the cooking cavity 11 to cook the food.

[0061] The design of the first sidewall 35 of the frustum structure in this application facilitates the rise and diffusion of steam, making the steam distribution more uniform within the cooking cavity 11, and further improving the uniformity and effectiveness of cooking.

[0062] In one embodiment, such as Figure 4 As shown, the first bottom wall 33 includes a first annular portion 331, a second annular portion 332, and a second side wall 333 for connecting the two. The outer periphery of the first annular portion 331 is connected to the side wall of the inner pot 3. The inner periphery of the first annular portion 331 is connected to the upper edge of the second side wall 333. The lower edge of the second side wall 333 is connected to the outer periphery of the second annular portion 332. The inner periphery of the second annular portion 332 is connected to the lower edge of the first side wall 35. The space between the second side wall 333, the second annular portion 332, and the first side wall 35 constitutes the water storage cavity 32.

[0063] In this embodiment, water is stored in a water storage cavity 32 formed by the second sidewall 333, the second annular portion 332, and the first sidewall 35. When heated, the water turns into steam and rises. The structure of the first annular portion 331, the second annular portion 332, and the second sidewall 333 guides the flow of steam, and this structure can better control the space of the water storage cavity 32 and the amount of water stored.

[0064] This application refines the structure of the first bottom wall 33 and further optimizes the structure of the water storage cavity 32, making the space allocation of the water storage cavity 32 more reasonable, which can better control the storage of water and the generation of steam, and improve the stability and effect of cooking.

[0065] In one embodiment, such as Figure 4As shown, the first annular portion 331 is positioned higher than the second bottom wall 34, and the second bottom wall 34 is positioned higher than the second annular portion 332.

[0066] In this embodiment, since the first annular portion 331 is higher than the second bottom wall 34, and the second bottom wall 34 is higher than the second annular portion 332, this height difference makes the spatial distribution of the water storage cavity 32 more reasonable. During the heating process, water is heated in the water storage cavity 32 to generate steam. This height difference structure is beneficial for the planning of the steam's upward path and can also prevent water from overflowing during cooking.

[0067] This application clarifies the height relationship of each part of the pot bottom, optimizes the structure of the inner pot 3, makes the function of the water storage cavity 32 more complete, and improves the safety and stability of the steam air fryer during use.

[0068] In one embodiment, the water level in the water storage cavity 32 is lower than the plane where the first annular portion 331 is located.

[0069] In this embodiment, when water is stored in the water storage cavity 32, the liquid level is lower than the plane where the first annular part 331 is located. This ensures that during the heating process, the water will not easily overflow into other parts of the inner pot 3, and allows steam to be generated and rise smoothly in the water storage cavity 32 and enter the cooking cavity 11 to cook the food.

[0070] This application limits the liquid level in the water storage chamber 32, improving the safety of using the steam air fryer and preventing excessive water from affecting the cooking effect and the normal operation of the equipment.

[0071] In one embodiment, such as Figure 2 As shown, the inner pot 3 is provided with a mesh frame 6, and the bottom of the mesh frame 6 is located on the first annular part 331.

[0072] In this embodiment, the bottom of the wire mesh rack 6 is located on the first annular portion 331, and the food is placed on the wire mesh rack 6. During cooking, steam rises from the water storage chamber 32, passes through the wire mesh rack 6, and heats the food. The wire mesh rack 6 separates the food from the bottom of the inner pot 3, preventing the food from directly contacting the heat of the water storage chamber 32 and preventing the food from being affected by overheating or excessive moisture, thus ensuring a better texture. At the same time, the wire mesh rack 6 provides a certain distance between the food and the bottom of the inner pot 3, which facilitates the circulation of steam and hot air, resulting in more even cooking.

[0073] By setting up the wire mesh 6, this application increases the space between the food and the bottom of the inner pot 3, which is conducive to the circulation of steam and hot air, improves the uniformity and effect of food cooking, and makes the food taste better.

[0074] In one embodiment, such as Figure 4As shown, the first bottom wall 33, the second bottom wall 34, and the first side wall 35 have the same wall thickness.

[0075] In this embodiment, since the first bottom wall 33, the second bottom wall 34, and the first side wall 35 have the same thickness, the heat transfer in each part is relatively uniform during the heating process, which is beneficial to the stable generation of steam and the stability of the inner pot 3 structure. When the water storage cavity 32 is heated, the heating conditions of each part are similar, and local overheating or undercooling will not occur due to differences in wall thickness.

[0076] The design of the same wall thickness in this application makes the heat transfer of the inner pot 3 more uniform, improves the stability of the inner pot 3 structure and the stability of steam generation, avoids local overheating or undercooling due to differences in wall thickness, and is conducive to improving the cooking effect and the service life of the inner pot 3.

[0077] In one embodiment, such as Figure 2 As shown, the heating element includes an upper heating unit 41 and a lower heating unit 42. The lower heating unit 42 is disposed inside the body 1 and corresponds to the position of the protrusion 31. A radiation gap 43 is provided between the lower heating unit 42 and the protrusion 31.

[0078] In this embodiment, the upper heating unit 41 and the lower heating unit 42 heat different areas of the cooking cavity 11, respectively. The lower heating unit 42 corresponds to the protrusion 31, and when heating water in the water storage cavity 32, the lower heating unit 42 can more directly heat the water to generate steam. Simultaneously, the radiation gap 43 between the lower heating unit 42 and the protrusion 31 facilitates heat radiation transfer, improving heating efficiency. The upper heating unit 41 heats the upper part of the cooking cavity 11, and in conjunction with the lower heating unit 42, makes the temperature within the cooking cavity 11 more uniform.

[0079] This application enables the heat generated by the lower heating unit 42 to be more concentratedly transferred to the protrusion 31 and the water storage cavity 32, quickly heating the water to form steam and improving steam generation efficiency. At the same time, the setting of the radiation gap 43 can avoid direct contact between the heating unit and the inner pot 3, preventing local overheating and damage to the inner pot 3, and extending the service life of the product.

[0080] In another embodiment, the lower heating unit 42 uses a light wave tube as the heating element, which can efficiently utilize the principle of far-infrared thermal radiation. Compared with traditional heating methods, far-infrared thermal radiation has stronger penetrating power and can act more deeply on the object being heated. This not only significantly improves the efficiency of thermal radiation but also makes the bottom of the pot heated more evenly.

[0081] This application improves the shape of the bottom of the inner pot 3 by designing it with a unique structure where the center protrudes to form a raised portion 31, and the edge is recessed between the inner pot and the periphery to form a water storage cavity 32. This achieves precise focusing of the heating area of ​​the lower heating unit 42, meaning that the lower heating unit 42 only heats the raised portion 31 and the water storage cavity 32. This design greatly improves energy efficiency and avoids unnecessary heat loss.

[0082] In one embodiment, such as Figure 2 As shown, the body 1 is equipped with a control component, which is connected to the heating element and the temperature sensing element respectively. The temperature sensing element includes an upper temperature sensing unit 51 and a lower temperature sensing unit 52. The upper temperature sensing unit 51 sends the detected temperature inside the cooking cavity 11 to the control component.

[0083] When the temperature reaches a first threshold, the controller controls the fan assembly 2 to turn on so that the steam is discharged through the exhaust channel 12. When the temperature reaches a second threshold, the controller controls the lower heating unit 42 to stop heating, wherein the first threshold is less than the second threshold.

[0084] In this embodiment, the upper temperature sensing unit 51 detects the temperature inside the cooking cavity 11 in real time and sends the temperature information to the controller. When the temperature reaches a first threshold, the controller controls the fan assembly 2 to turn on, expelling steam through the exhaust channel 12 to prevent excessive steam from affecting the cooking effect. When the temperature continues to rise and reaches a second threshold, the controller controls the lower heating unit 42 to stop heating to prevent the food from burning or the equipment from being damaged due to excessive temperature.

[0085] For example, when cooking a cake, the upper temperature sensing unit 51 detects the temperature. When the temperature reaches a first threshold (e.g., 100°C), the fan assembly 2 turns on to expel steam. When the temperature reaches a second threshold (e.g., 180°C), the lower heating unit 42 stops heating to ensure the cake is baked at a suitable temperature and to prevent it from burning.

[0086] This application achieves intelligent cooking control, which reasonably controls steam discharge and heating stop according to the needs of different stages in the cooking process, avoiding overcooking of food or excessive steam affecting the cooking effect, improving the quality of food cooking, and also playing a role in energy saving and equipment protection.

[0087] In summary, the working modes of this application are: air fry mode (heating unit 41 can be heated individually, or two heating units can be heated simultaneously), pure steam mode, microwave steam-baking mode, and pizza baking mode.

[0088] Air fry mode: Install the wire rack 6 inside the inner pot 3, place food on the wire rack 6, and start the air fry mode. The fan assembly 2 starts, and the upper heating unit 41 and / or the lower heating unit 42 starts, causing the temperature inside the cooking cavity 11 to rise rapidly. Hot air is exhausted outside the machine through the exhaust duct, and cold air is exhausted outside the machine through the cold air duct.

[0089] Pure steam mode: such as Figure 5 As shown, inject an appropriate amount of water into the water storage cavity 32 of the inner pot 3 (not higher than the highest line of the water storage cavity 32, i.e., the plane where the first annular part 331 is located), then install the wire rack 6, and place the food in a suitable container on the wire rack 6. Start the pure steam mode, and the lower heating unit 42 starts to heat the bottom of the water storage cavity 32. After the water boils, steam is generated to heat the food. The steam is discharged from the machine through the exhaust duct.

[0090] During pure steaming mode, the upper temperature sensing unit 51 can monitor the temperature inside the pot in real time. When the temperature reaches a certain point, the fan assembly 2 can be activated to accelerate steam discharge. Simultaneously, a dry-burn protection function is set in the pure steaming mode. When the water in the water storage chamber 32 evaporates, the lower heating unit 42 will continue heating for a certain period. When the upper temperature sensing unit 51 detects a significant difference between the temperature inside the pot and the normal operating temperature of pure steaming mode, the dry-burn protection function will be triggered. At this time, an alarm will be triggered, all loads will stop operating, and a notification will be given to the user.

[0091] Microwave, steam, and bake modes: such as Figure 6 As shown, inject an appropriate amount of water into the water storage chamber 32 of the inner pot 3, then install the wire rack 6, place the food on it, and start the microwave-steam-bake mode. The fan assembly 2 starts, and the upper heating unit 41 and the lower heating unit 42 start simultaneously.

[0092] Pizza Baking Mode: The inner pot 3 does not contain a wire rack 6. A pizza of suitable size is placed directly on the water storage cavity 32 and the protrusion 31. The water storage cavity 32 and the protrusion 31 center the pizza and concentrate heat. When the pizza baking mode is activated, the fan assembly 2 starts, and the upper heating unit 41 and lower heating unit 42 start simultaneously. The lower heating unit 42 quickly heats the bottom of the pizza to improve baking efficiency. The second side wall 333 of the inner pot 3 is generally no higher than the pizza dough to ensure easy removal with a pizza spatula after baking.

[0093] The above embodiments are merely exemplary embodiments of this application and are not intended to limit this application. The scope of protection of this application is defined by the claims. Those skilled in the art can make various modifications or equivalent substitutions to this application within its substance and scope of protection, and such modifications or equivalent substitutions should also be considered to fall within the scope of protection of this application.

Claims

1. A steam air fryer characterized in that, include: The body (1) has a cooking chamber (11) and an exhaust passage (12) communicating with the cooking chamber (11); A fan assembly (2) is disposed inside the body (1) and located above the cooking cavity (11); The inner pot (3) is disposed in the cooking cavity (11). The bottom center of the inner pot (3) protrudes towards the fan assembly (2) to form a protrusion (31). The edge of the protrusion (31) and the periphery of the bottom of the inner pot (3) sink away from the fan assembly (2) to form a water storage cavity (32). The heating assembly includes a heating element and a temperature sensing element. The heating element is used to heat the air in the cooking cavity (11) and the water in the water storage cavity (32) to form steam. The temperature sensing element is used to detect the temperature in the cooking cavity (11) to control the start and stop of the fan assembly (2) and the heating element, respectively.

2. The steam air fryer of claim 1, wherein, The bottom of the inner pot (3) includes an annular first bottom wall (33), a circular second bottom wall (34), and an annular first side wall (35) for connecting the two. The outer edge of the first bottom wall (33) is connected to the side wall of the inner pot (3), the inner edge of the first bottom wall (33) is connected to the lower edge of the first side wall (35), the space between the side wall of the inner pot (3), the first bottom wall (33) and the first side wall (35) constitutes the water storage cavity (32), and the upper edge of the first side wall (35) is connected to the outer edge of the second bottom wall (34) to form the protrusion (31).

3. The steam air fryer as described in claim 2, characterized in that, The first sidewall (35) is inclined and is connected to the second bottom wall (34) to form a frustum structure. The diameter of the frustum structure increases along the direction from the upper edge to the lower edge.

4. The steam air fryer as described in claim 3, characterized in that, The first bottom wall (33) includes a first annular portion (331), a second annular portion (332), and a second side wall (333) for connecting the two. The outer periphery of the first annular portion (331) is connected to the side wall of the inner pot (3). The inner periphery of the first annular portion (331) is connected to the upper edge of the second side wall (333). The lower edge of the second side wall (333) is connected to the outer periphery of the second annular portion (332). The inner periphery of the second annular portion (332) is connected to the lower edge of the first side wall (35). The space between the second side wall (333), the second annular portion (332), and the first side wall (35) constitutes the water storage cavity (32).

5. The steam air fryer as described in claim 4, characterized in that, The first annular portion (331) is positioned higher than the second bottom wall (34), and the second bottom wall (34) is positioned higher than the second annular portion (332).

6. The steam air fryer as described in claim 5, characterized in that, The water level in the water storage cavity (32) is lower than the plane where the first annular part (331) is located.

7. The steam air fryer as described in claim 5, characterized in that, The inner pot (3) is provided with a mesh frame (6), and the bottom of the mesh frame (6) is located on the first annular part (331).

8. The steam air fryer as described in claim 2, characterized in that, The first bottom wall (33), the second bottom wall (34), and the first side wall (35) have the same wall thickness.

9. The steam air fryer as described in claim 1, characterized in that, The heating element includes an upper heating unit (41) and a lower heating unit (42). The lower heating unit (42) is located inside the body (1) and corresponds to the position of the protrusion (31). A radiation gap (43) is provided between the lower heating unit (42) and the protrusion (31).

10. The steam air fryer as described in claim 9, characterized in that, The body (1) is provided with a control component, which is connected to the heating element and the temperature sensing element respectively. The temperature sensing element includes an upper temperature sensing unit (51) and a lower temperature sensing unit (52). The upper temperature sensing unit (51) sends the detected temperature in the cooking cavity (11) to the control component. When the temperature reaches a first threshold, the controller controls the fan assembly (2) to turn on so as to discharge the steam through the exhaust channel (12). When the temperature reaches a second threshold, the controller controls the lower heating unit (42) to stop heating, wherein the first threshold is less than the second threshold.

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