An air fryer with high cooking efficiency

Abstract

The utility model relates to kitchen home appliance technical field, and its specific disclosure is an air fryer with high cooking efficiency, including the fryer main part, and the fryer main part includes: the cooking cavity, is limited in the inside of the fryer main part, the air source cavity is limited in the side portion of the fryer main part, and the first centrifugal fan that provides the air flow power is equipped in the air source cavity, the hot air channel is limited in the top of the fryer main part, the hot air channel is communicated with the air source cavity, and the power of first centrifugal fan is used to guide the hot air into the cooking cavity, the fryer main part still includes the exhaust cavity limited in its bottom, and the second centrifugal fan is equipped in the exhaust cavity, the bottom wall of cooking cavity is equipped with the air outlet, and the exhaust cavity is communicated with the air outlet, and the second centrifugal fan is configured to generate low air pressure at the air outlet, make the hot air in the cooking cavity flow out from the air outlet, to improve the hot air flow smoothness in the cooking cavity, so that the hot air can more evenly contact each part of food, accelerate the heating speed of food, shorten the cooking time, and greatly improve the cooking efficiency.

Description

Technical Field

[0001] This utility model relates to the field of kitchen appliance technology, and in particular to an air fryer with high cooking efficiency. Background Technology

[0002] Air fryers, as a new type of kitchen cooking appliance, have been widely used in the market in recent years. Their core principle is to heat and cook food using hot air circulation technology. The rapid flow of high-temperature hot air creates a crispy surface similar to deep-frying, while avoiding the high oil intake associated with traditional frying methods, aligning with modern healthy eating concepts. However, despite the technological advancements in air fryers, some problems still need to be addressed in practical use, particularly regarding the smooth flow of hot air within the cooking chamber.

[0003] Traditional air fryers typically consist of a cooking chamber, a heat exchange chamber, and a hot air duct at the top of the cooking chamber. A centrifugal fan is installed in the heat exchange chamber; its rotation generates airflow that propels the air from the heat exchange chamber through the hot air duct into the cooking chamber to heat the food, before exhausting it from the cooking chamber's vents. While this structure achieves basic hot air heating, it suffers from significant shortcomings in terms of hot air flow path and uniformity. The flow of hot air within the cooking chamber is often not smooth, easily forming eddies or stagnation in localized areas, resulting in uneven temperature distribution. This uneven temperature not only affects the cooking results, leading to inconsistent doneness and texture, but also negatively impacts the user experience. Utility Model Content

[0004] The technical problem to be solved by this utility model is to overcome the shortcomings of the prior art and provide an air fryer with high cooking efficiency, which aims to overcome the shortcomings of existing air fryers in terms of the smooth flow of hot air.

[0005] To achieve the above objectives, the technical solution adopted by this utility model is as follows:

[0006] An air fryer with high cooking efficiency includes an air fryer body, the air fryer body comprising:

[0007] A cooking cavity is defined inside the fryer body;

[0008] An air source cavity is defined on the side of the fryer body, and a first centrifugal fan is provided in the air source cavity to provide airflow power;

[0009] A hot air duct is defined at the top of the fryer body. The hot air duct is connected to the air source cavity and uses the power of the first centrifugal fan to introduce hot air into the cooking cavity.

[0010] The fryer body also includes an exhaust chamber defined at its bottom, and a second centrifugal fan is provided in the exhaust chamber;

[0011] The bottom wall of the cooking cavity is provided with an air outlet, and the exhaust cavity is connected to the air outlet. The second centrifugal fan is configured to generate low air pressure at the air outlet, so that the hot air in the cooking cavity flows out from the air outlet, thereby improving the smooth flow of hot air in the cooking cavity.

[0012] Furthermore, the air source cavity is connected to the exhaust cavity so that at least part of the hot air flowing out of the air outlet flows back into the air source cavity for hot air circulation.

[0013] Furthermore, the bottom side wall of the fryer body is provided with an exhaust vent that connects to the outside, and the exhaust cavity is connected to the exhaust vent.

[0014] Furthermore, the side wall of the cooking cavity is provided with a return air vent that connects to the air source cavity. The return air vent is configured to allow at least a portion of the hot air in the cooking cavity to flow back into the air source cavity for hot air circulation.

[0015] Furthermore, a heating tube is provided in the air source cavity and / or the hot air channel.

[0016] Furthermore, the fryer body also includes a heat dissipation cavity defined at its top and a cold air cavity defined at its side. The cold air cavity is connected to the heat dissipation cavity. A third centrifugal fan is provided in the cold air cavity. The third centrifugal fan shares a drive motor with the first centrifugal fan.

[0017] Furthermore, a frying basket is detachably provided inside the cooking cavity. The bottom of the frying basket is provided with a ventilation hole communicating with the cooking cavity. The frying basket is also provided with a movable part. The movable part is provided with through holes corresponding to the ventilation holes one by one. The through holes are configured such that their relative positions with the ventilation holes change as the movable part rotates, thereby changing the ventilation area of ​​the ventilation holes.

[0018] Furthermore, the movable component is a turntable rotatably disposed on the inner side of the bottom wall of the frying basket, the bottom wall of the frying basket is provided with a support column, and the turntable is rotatably sleeved on the top of the support column.

[0019] Furthermore, a compression spring is wound around the support column, and the compression spring is configured to support the bottom surface of the adjustment plate and the bottom wall of the frying basket so that the adjustment plate remains stable after the position is adjusted.

[0020] Furthermore, the movable component is configured as a sleeve rotatably disposed on the outer side of the bottom of the frying basket, and the bottom wall of the sleeve is provided with the through hole.

[0021] Due to the adoption of the above technical solutions, this utility model has the following beneficial effects:

[0022] 1. This utility model incorporates an exhaust chamber and a second centrifugal fan at the bottom of the fryer body, with an air outlet communicating with the exhaust chamber on the bottom wall of the cooking chamber. The low air pressure generated at the air outlet by the second centrifugal fan accelerates the exhaust of hot air from the cooking chamber. This design not only optimizes the flow path of the hot air, allowing it to circulate more quickly within the cooking chamber, but also effectively reduces stagnation and eddy currents in localized areas, significantly improving the smoothness of hot air flow within the cooking chamber. The hot air can then more evenly contact all parts of the food, accelerating heating, shortening cooking time, and greatly improving cooking efficiency, thus meeting users' needs for rapid cooking.

[0023] 2. This invention further optimizes the hot air circulation system, allowing the hot air flowing from the cooking chamber to at least partially return to the air source chamber for recycling through the connection structure between the air source chamber and the exhaust chamber. This design accelerates the hot air circulation efficiency, enabling the hot air exhausted from the cooking chamber to return to the air source chamber for circulation more quickly. By accelerating the hot air circulation efficiency, not only is the energy consumption of the heating element reduced, but the stability and uniformity of the temperature within the cooking chamber are also maintained, further improving the cooking effect. In addition, the hot air circulation system also reduces the heat radiation emitted by the air fryer to the external environment during operation, lowering the rise in kitchen ambient temperature, enhancing the user experience, and also conforming to the concept of energy conservation and environmental protection. Attached Figure Description

[0024] To more clearly illustrate the technical solutions of the embodiments of this utility model, the accompanying drawings of the embodiments will be briefly introduced below. Obviously, the drawings described below only involve some embodiments of this utility model, and are not intended to limit this utility model.

[0025] Figure 1 This is a schematic diagram of the overall structure of the air fryer in this embodiment of the present invention;

[0026] Figure 2 This is a cross-sectional view of the air fryer in an embodiment of the present invention, wherein the exhaust chamber is connected to the air source chamber;

[0027] Figure 3 for Figure 2 Enlarged view of section A;

[0028] Figure 4 This is a cross-sectional view of the air fryer in an embodiment of the present invention, wherein the exhaust chamber is connected to the exhaust port;

[0029] Figure 5 This is a cross-sectional view of the air fryer in an embodiment of the present invention, wherein the exhaust chamber is connected to both the air source chamber and the exhaust port.

[0030] Figure 6 This is a schematic diagram of the structure of the frying basket in an embodiment of this utility model;

[0031] Figure 7 This is a schematic diagram of the turntable in an embodiment of the present invention.

[0032] Figure label:

[0033] 100. Fryer body; 101. Vent; 102. Hot air passage; 103. Heating element; 104. Heat dissipation cavity;

[0034] 110. Cooking cavity; 111. Air vent; 112. Frying basket; 1121. Ventilation hole; 1122. Support column; 1123. Compression spring; 113. Turntable; 1131. Through hole; 114. Return air vent;

[0035] 120. Air source chamber; 121. First centrifugal fan;

[0036] 130. Exhaust chamber; 131. Second centrifugal fan;

[0037] 140. Cold air chamber; 141. Third centrifugal fan; 142. Drive motor. Detailed Implementation

[0038] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the utility model will be further described in detail below with reference to the accompanying drawings. The components of the embodiments of this utility model described and shown in the accompanying drawings can be arranged and designed in various different configurations. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without inventive effort are within the scope of protection of this utility model.

[0039] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0040] Unless otherwise defined, the technical or scientific terms used in this patent document shall have the ordinary meaning understood by one of ordinary skill in the art to which this utility model pertains. The terms "first," "second," and similar terms used in this utility model patent specification and claims do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Similarly, the terms "an," "a," or "the" do not indicate a quantity limitation, but rather indicate the presence of at least one. The terms "comprising" or "including" indicate that the element or object preceding "comprising" encompasses the element or object listed following "comprising" or its equivalents, and do not exclude other elements or objects. Terms such as "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer" are used only to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may also change accordingly. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0041] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0042] The following detailed description of some embodiments of the present invention is provided in conjunction with the accompanying drawings. Unless otherwise specified, the features in the following embodiments can be combined with each other.

[0043] Please see Figure 1 and Figure 2This embodiment provides an air fryer with high cooking efficiency, including an air fryer body 100. The air fryer body 100 is divided into multiple functional chambers, including a cooking chamber 110, an air source chamber 120, a hot air channel 102, an exhaust chamber 130, a heat dissipation chamber 104, and a cold air chamber 140. These chambers cooperate with each other and work together to achieve the function of efficient cooking in the air fryer. The cooking chamber 110 serves as the core area for food cooking and is used to place the food to be cooked. The air source chamber 120 is equipped with a first centrifugal fan 121, whose main function is to provide strong power for airflow. The hot air channel 102 connects the air source chamber 120 and the cooking chamber 110, and with the power of the first centrifugal fan 121, it introduces heated hot air into the cooking chamber 110. The exhaust chamber 130 is located at the bottom of the fryer body 100, and a second centrifugal fan 131 is installed inside the chamber. The heat dissipation chamber 104 is located at the top of the fryer body 100, and the cold air chamber 140 is on the side. The two are connected to each other, and a third centrifugal fan 141 is installed inside the cold air chamber 140.

[0044] The exhaust chamber 130 plays a crucial role in improving the smooth flow of hot air within the cooking chamber. The exhaust chamber 130 is located at the bottom of the fryer body 100, and the second centrifugal fan 131 installed inside it is the core power component of the entire exhaust system. An air outlet 111 is provided on the bottom wall of the cooking chamber 110, and the exhaust chamber 130 communicates with the air outlet 111.

[0045] When the air fryer is working, the second centrifugal fan 131 rotates at high speed, generating a strong low-pressure airflow at the air outlet 111. According to the principles of fluid dynamics, gas always flows from a high-pressure area to a low-pressure area. In this situation, the relatively high-pressure hot air in the cooking chamber 110 will flow rapidly from the air outlet 111 to the exhaust chamber 130 under the influence of the pressure difference. This design changes the traditional method of air fryers where hot air relies solely on natural exhaust or the driving force of the first centrifugal fan 121 in the air source chamber 120, effectively optimizing the flow path of hot air in the cooking chamber 110. Previously, hot air in the cooking chamber 110 was prone to forming eddies or stagnation in local areas, resulting in uneven temperature distribution. Even with the driving force of the first centrifugal fan 121, the airflow speed was greatly weakened because the air from the air source chamber 120 passed through the hot air channel 102 before entering the cooking chamber 110. In this embodiment, the active exhaust of the second centrifugal fan 131 greatly reduces the stagnation and eddy phenomena of hot air in local areas, significantly improving the smoothness of hot air flow. Hot air can reach all parts of the food more evenly, thus speeding up the heating process and significantly reducing cooking time.

[0046] For example, when cooking chicken wings, a traditional air fryer may take 25-30 minutes to cook the chicken wings to the ideal state, while using the air fryer of this embodiment, the cooking time can be shortened to 18-22 minutes due to the smoother flow of hot air, which significantly improves cooking efficiency.

[0047] This embodiment comprehensively optimizes the hot air circulation system, mainly through the connection between the air source chamber 120 and the exhaust chamber 130, and the setting of the return air vent 114 on the side wall of the cooking chamber 110. Please refer to... Figure 2 The air source chamber 120 and the exhaust chamber 130 are interconnected, so that at least part of the hot air flowing out of the air outlet 111 can flow back into the air source chamber 120, realizing the recycling of hot air.

[0048] The specific workflow is as follows: The first centrifugal fan 121 draws air from the air source chamber 120 into the cooking chamber 110 via the hot air channel 102 to heat the food. The heated hot air, under the action of the second centrifugal fan 131, flows from the air outlet 111 of the cooking chamber 110 into the exhaust chamber 130. Part of the hot air flows back to the air source chamber 120 through the connection between the exhaust chamber 130 and the air source chamber 120. Inside the air source chamber 120, the hot air mixes with fresh air and is reheated by the heating element 103 to form hot air that meets cooking requirements. This hot air then re-enters the cooking chamber 110 via the hot air channel 102, and the cycle repeats continuously.

[0049] In addition, you can continue to refer to Figure 2 The cooking chamber 110 has a return air vent 114 connected to the air source chamber 120 on its side wall, further improving the hot air circulation path. When the hot air in the cooking chamber 110 approaches the return air vent 114 during its flow, it will be at least partially returned to the air source chamber 120 under the action of wind pressure, participating in the circulation together with the hot air returning from the exhaust chamber 130. This dual-path hot air circulation design ensures the high efficiency of hot air circulation and accelerates the hot air circulation efficiency. Experimental tests show that compared with traditional air fryers, the hot air circulation efficiency of this invention is improved by about 30%, which not only reduces the energy consumption of the heating element 103, but also maintains the stability and uniformity of the temperature in the cooking chamber 110. When cooking pizza, traditional air fryers may result in the edges of the pizza being burnt while the center is still uncooked. However, the air fryer of this invention, due to its uniform hot air circulation, can ensure that all parts of the pizza are heated evenly, resulting in a better-tasting pizza.

[0050] In some embodiments, an adjustment plate (not shown in the figure) can be provided at the return air vent 1012. The adjustment plate can be a rotary structure, and its shape is adapted to the return air vent 1012. Its size is slightly larger than the return air vent 1012 so that it can completely cover the return air vent 1012 and effectively adjust the ventilation area of ​​the return air vent 1012. The adjustment plate has a rotating shaft at its center, and the rotating shaft is rotatably connected to the side wall of the cooking cavity 101 through a bearing or other rotating connecting component to ensure that the adjustment plate can rotate flexibly. The adjustment plate has through holes corresponding to the return air vent 1012. The number, size, and position of the through holes can be designed according to the actual ventilation requirements. For example, in order to achieve more precise ventilation volume adjustment, multiple through holes of different sizes and evenly distributed can be provided. In addition, the adjustment plate can be adjusted manually or electrically, and this embodiment is not limited to this.

[0051] In some embodiments, see Figure 4 The exhaust chamber 130 is connected to the exhaust port 101, and the air source chamber 120 circulates the hot air inside the cooking chamber 110 through the return air port 114.

[0052] In some embodiments, see Figure 5 The exhaust chamber 130 can be connected to the air source chamber 120 and the exhaust port 101 at the same time. That is, part of the hot air discharged from the exhaust chamber 130 is discharged through the exhaust port 101, and part of it enters the air source chamber 120 for recycling. In this case, it is not necessary to set up a return air port in the cooking chamber 110.

[0053] Regarding the heating components, heating tubes 103 are provided in the air source cavity 120 and / or the hot air channel 102. The arrangement of the heating tubes 103 can be flexibly adjusted according to actual needs. For example, in some embodiments, heating tubes 103 are only provided in the air source cavity 120. When the first centrifugal fan 121 draws air into the air source cavity 120, the air is directly heated by the heating tubes 103 to form hot air, which then enters the cooking cavity 110 through the hot air channel 102. In other embodiments, heating tubes 103 are only provided in the hot air channel 102. The air is first accelerated by the first centrifugal fan 121 in the air source cavity 120, and then heated by the heating tubes 103 as it flows through the hot air channel 102. In some other embodiments, heating tubes 103 are provided in both the air source cavity 120 and the hot air channel 102. This dual heating method can heat the air to the required temperature more quickly, meeting the needs of rapid cooking.

[0054] The heating element 103 can be of various types, such as the common resistance wire heating element and halogen heating element. Resistance wire heating elements have the advantages of low cost and mature technology; halogen heating elements have the characteristics of fast heating speed and high heating efficiency. Users can choose the appropriate heating element type according to product positioning and cost budget.

[0055] In some embodiments, the heat dissipation cavity 104 defined at the top of the air fryer body 100 and the cold air cavity 140 defined on the side constitute the heat dissipation and cold air system of the air fryer. The cold air cavity 140 is connected to the heat dissipation cavity 104, and a third centrifugal fan 141 is provided inside the cold air cavity 140. The third centrifugal fan 141 and the first centrifugal fan 121 share a drive motor 142. This design achieves efficient utilization of motor resources and reduces production costs and equipment space occupation.

[0056] When the air fryer is running, the drive motor 142 drives the first centrifugal fan 121 and the third centrifugal fan 141 to rotate simultaneously. The third centrifugal fan 141 draws in cold air from the outside into the cold air chamber 140, where it flows through the heat dissipation chamber 104. Inside the heat dissipation chamber 104, the cold air exchanges heat with the components inside the air fryer that generate heat (such as the heating element 103 and the drive motor 142), carrying away the heat generated by these components and thus dissipating heat from the inside of the air fryer. The cooled hot air is then discharged from the heat dissipation chamber 104, ensuring that the air fryer operates within its normal operating temperature range and extending the lifespan of the equipment.

[0057] In some embodiments, see Figure 6 The cooking cavity 110 is equipped with a detachable frying basket 112, the design of which fully considers the cooking needs of different foods. The bottom of the frying basket 112 is provided with a ventilation hole 1121 that communicates with the cooking cavity 110, and is equipped with a movable part. By rotating the movable part, the ventilation area of ​​the ventilation hole 1121 can be changed, so as to flexibly adjust the ventilation volume.

[0058] Active parts can take many forms, see [link / reference] Figure 3 and Figure 7 One embodiment involves a turntable 113 rotatably mounted on the inner side of the bottom wall of the frying basket 112. The bottom wall of the frying basket 112 has a support column 1122, and the turntable 113 is rotatably fitted onto the top of the support column 1122. A compression spring 1123 is wound around the support column 1122, supporting the bottom surface of the turntable 113 and the bottom wall of the frying basket 112. When the user needs to adjust the ventilation area, simply rotate the turntable 113, and the relative position between the through hole 1131 and the ventilation hole 1121 on the turntable 113 will move. This adjustment can be done manually or by an electric device. When the through hole 1131 and the ventilation hole 1121 are perfectly aligned, the ventilation area is at its maximum; as the turntable 113 rotates, the through hole 1131 and the ventilation hole 1121 gradually misalign, and the ventilation area gradually decreases. After adjustment, the elastic force provided by the compression spring 1123 can keep the turntable 113 stable, ensuring that the ventilation area does not change during cooking.

[0059] Another implementation is a sleeve (not shown in the figure) that is rotatably mounted on the outer side of the bottom of the frying basket 112, with a through hole on the bottom wall of the sleeve. By rotating the sleeve, the user can also change the relative position between the through hole and the ventilation hole 1121, thereby adjusting the ventilation area.

[0060] For example, when cooking French fries, because of their small size, a large amount of ventilation is needed to ensure rapid dehydration and crisping, so the ventilation area can be set to the maximum. However, when cooking steak, the steak needs a relatively low airflow and temperature to keep the meat tender, so the ventilation area can be reduced to decrease the flow of hot air.

[0061] The working process and principle of this embodiment are as follows:

[0062] When a user uses the air fryer of this utility model for cooking, first adjust the position of the movable part at the bottom of the frying basket 112 according to the type of food and cooking needs to determine a suitable ventilation area, then put the food to be cooked into the frying basket 112, and then put the frying basket 112 into the cooking chamber 110.

[0063] Next, the user sets the cooking temperature and time via the control panel and starts the air fryer. The drive motor 142 starts working, driving the first centrifugal fan 121 and the third centrifugal fan 141 to run simultaneously. The first centrifugal fan 121 guides the air in the air source chamber 120 into the cooking chamber 110 through the hot air channel 102. The air is heated as it flows through the heating tube 103, forming high-temperature hot air to heat the food.

[0064] During the heating process, the second centrifugal fan 131 generates low air pressure at the air outlet 111, causing the hot air in the cooking chamber 110 to flow out of the air outlet 111 quickly and enter the exhaust chamber 130. Some of the hot air flows back to the air source chamber 120 through the connection structure between the exhaust chamber 130 and the air source chamber 120, mixes with fresh air, and is heated again by the heating tube 103; at the same time, the return air vent 114 on the side wall of the cooking chamber 110 also allows some hot air to flow back to the air source chamber 120, participating in the hot air circulation together.

[0065] The third centrifugal fan 141 draws in outside cold air into the cold air chamber 140. The cold air flows through the heat dissipation chamber 104, carrying away the heat generated inside the air fryer and ensuring the normal operation of the equipment.

[0066] Once the preset cooking time is reached, the air fryer will automatically stop working. Users can then remove the frying basket 112 and enjoy the cooked food.

[0067] The above description is merely a specific embodiment of this utility model, but the protection scope of this utility model is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in this utility model should be included within the protection scope of this utility model. Therefore, the protection scope of this utility model should be determined by the scope of the claims.

Claims

1. An air fryer with high cooking efficiency, comprising an air fryer body, the air fryer body comprising: A cooking cavity is defined inside the fryer body; An air source cavity is defined on the side of the fryer body, and a first centrifugal fan is provided in the air source cavity to provide airflow power; A hot air duct is defined at the top of the fryer body. The hot air duct is connected to the air source cavity and uses the power of the first centrifugal fan to introduce hot air into the cooking cavity. Its features are: The fryer body also includes an exhaust chamber defined at its bottom, and a second centrifugal fan is provided in the exhaust chamber; The bottom wall of the cooking cavity is provided with an air outlet, and the exhaust cavity is connected to the air outlet. The second centrifugal fan is configured to generate low air pressure at the air outlet, so that the hot air in the cooking cavity flows out from the air outlet, thereby improving the smooth flow of hot air in the cooking cavity.

2. The air fryer according to claim 1, characterized in that, The air source chamber is connected to the exhaust chamber so that at least part of the hot air flowing out of the air outlet flows back into the air source chamber for hot air circulation.

3. The air fryer according to claim 1 or 2, characterized in that, The bottom side wall of the fryer body is provided with an exhaust vent that connects to the outside, and the exhaust chamber is connected to the exhaust vent.

4. The air fryer according to claim 3, characterized in that, The cooking cavity has a return air inlet on its side wall that connects to the air source cavity. The return air inlet is configured to allow at least a portion of the hot air in the cooking cavity to flow back into the air source cavity for hot air circulation.

5. The air fryer according to claim 1, characterized in that, Heating pipes are provided in the air source cavity and / or the hot air channel.

6. The air fryer according to claim 1, characterized in that, The fryer body also includes a heat dissipation cavity defined at its top and a cold air cavity defined at its side. The cold air cavity is connected to the heat dissipation cavity. A third centrifugal fan is provided in the cold air cavity. The third centrifugal fan shares a drive motor with the first centrifugal fan.

7. The air fryer according to claim 1, characterized in that, The cooking cavity is detachably equipped with a frying basket. The bottom of the frying basket is provided with a ventilation hole communicating with the cooking cavity. The frying basket is also provided with a movable part. The movable part is provided with through holes corresponding to the ventilation holes. The through holes are configured such that their relative positions with the ventilation holes change as the movable part rotates, thereby changing the ventilation area of ​​the ventilation holes.

8. The air fryer according to claim 7, characterized in that, The movable component is a turntable rotatably disposed on the inner side of the bottom wall of the frying basket. The bottom wall of the frying basket is provided with a support column, and the turntable is rotatably fitted onto the top of the support column.

9. The air fryer according to claim 8, characterized in that, A compression spring is wound around the support column. The compression spring is configured to support the bottom surface of the adjustment plate and the bottom wall of the frying basket so that the adjustment plate remains stable after the position is adjusted.

10. The air fryer according to claim 7, characterized in that, The movable component is configured as a sleeve rotatably disposed on the outer side of the bottom of the frying basket, and the bottom wall of the sleeve is provided with the through hole.

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