An air fryer

Abstract

The utility model discloses an air fryer, include: fuselage, it is equipped with containing cavity, machine head, machine head is equipped with the hot -blast subassembly of being located containing cavity top, inner pot, it is taken out and is arranged in containing cavity, and the inner pot includes the pot body of being equipped with cooking cavity and is equipped with a plurality of through -hole's fryer tray, and the hot -blast gap is formed between the pot body outside wall and containing cavity inboard wall, and the fryer tray is established in the pot body to divide the cooking cavity into upper cavity and lower cavity, and the first vent is equipped with on the side wall opposite with lower cavity of pot body to communicate lower cavity and hot -blast gap. The utility model discloses through setting up the hot -blast gap between the inner pot and containing cavity's inboard wall, and setting up the first vent on the pot body, makes air fryer when working, the hot blast that hot -blast subassembly blows is divided into two parts to respectively blow to the upper and lower two surfaces of the food material placed on the fryer tray, shortens the cooking time, and simultaneously, need not carry out the turning over, can make the upper and lower two surfaces of food material even heat, improves the use experience of user.

Description

Technical Field

[0001] This utility model belongs to the field of cooking appliances, specifically relating to an air fryer. Background Technology

[0002] An air fryer is a cooking appliance that uses hot air to bake food. Due to its low-oil and low-fat cooking characteristics, it has gradually gained popularity among consumers in recent years. Current air fryers generally consist of a pot and a hot air assembly located above the pot. The hot air assembly includes heating elements and a fan. The air generated by the fan is heated by the heating elements and then blown onto the food inside the pot to bake it. However, because the hot air flows from top to bottom, very little hot air reaches the bottom of the food, resulting in uneven heating between the top and bottom surfaces. This necessitates opening the pot to flip the food during cooking, which is not only inefficient but also cumbersome and poses a risk of burns, leading to a poor user experience. Utility Model Content

[0003] The technical problem to be solved by this utility model is to provide an air fryer to solve the problem of needing to flip food during cooking.

[0004] To solve the above-mentioned technical problems, this utility model adopts the following technical solution: an air fryer, comprising: a body having a receiving cavity; a head located on the top of the body, with a hot air assembly positioned above the receiving cavity on the head; and an inner pot removably disposed within the receiving cavity, the inner pot comprising a pot body having a cooking cavity and a frying plate having multiple through holes, a hot air gap being formed between the outer wall of the pot body and the inner wall of the receiving cavity, the frying plate being disposed within the pot body to divide the cooking cavity into an upper cavity and a lower cavity, and a first ventilation hole being provided on the side wall of the pot body opposite to the lower cavity to connect the lower cavity and the hot air gap. This technical solution has the following technical effects: This invention features a hot air gap between the inner pot and the inner wall of the accumulating cavity, and a first ventilation hole on the pot body connecting the hot air gap and the lower cavity. During operation, the hot air generated by the hot air assembly flows downwards. A portion of this hot air directly enters the upper cavity to heat the upper surface of the food, while the other portion enters the hot air gap, then, guided by the gap, flows through the first ventilation hole into the lower cavity, and finally flows upwards into the upper cavity through the holes on the frying plate. This portion of hot air, flowing upwards, heats the lower surface of the food. In other words, the hot air gap and the first ventilation hole divide the hot air from the hot air assembly into two parts, which are then directed onto the upper and lower surfaces of the food placed on the frying plate. This shortens cooking time and eliminates the need for flipping, ensuring even heating of both surfaces and preventing burns from manual flipping, thus improving the user experience.

[0005] In the aforementioned air fryer, multiple first ventilation holes are provided, and these multiple first ventilation holes are evenly distributed along the circumference of the fryer body. The multiple first ventilation holes enhance the ventilation effect between the hot air gap and the lower cavity. The even distribution of the multiple first ventilation holes along the circumference of the fryer body avoids excessive concentration of the first ventilation holes, which could lead to localized low strength of the fryer body, thus ensuring the overall strength of the fryer body.

[0006] In the aforementioned air fryer, the first ventilation hole is a waist-shaped hole that extends circumferentially along the fryer body. The waist-shaped hole increases the communication area between the hot air gap and the lower cavity, while preventing the height of the first ventilation hole from exceeding that of the frying plate, thus avoiding some of the hot air from the hot air gap blowing directly into the upper cavity, thereby ensuring effective heating of the lower surface of the food.

[0007] In the aforementioned air fryer, the housing cavity is provided with an air guide surface inclined towards the pot body. The air guide surface extends from the inner side wall of the housing cavity to the outer side wall of the pot body below the first ventilation hole, so as to guide the hot air in the hot air gap to the first ventilation hole. The air guide surface can guide the hot air to the first ventilation hole, so that the hot air in the hot air gap can flow more smoothly into the first ventilation hole, avoiding the hot air from colliding with the inner bottom wall of the housing cavity and causing backflow when flowing vertically downward, thus preventing turbulence in the airflow within the hot air gap.

[0008] In the aforementioned air fryer, an air guide is provided inside the housing cavity. The air guide is arranged around the outer periphery of the pot body and is integrally formed with the main body. The air guiding surface is located on the air guide. By integrating the air guide with the main body, the connection between the main body and the air guide enhances the overall strength of the air guide, making it less prone to deformation and ensuring that the air guiding surface on the air guide can stably guide the hot air.

[0009] In the aforementioned air fryer, the air guide surface is recessed in the direction away from the pot body to make the air guide surface arc-shaped, thereby enhancing the air guiding effect of the air guide surface.

[0010] In the aforementioned air fryer, the inner pot includes a pot body with a cooking cavity and a flange that bends outward from the top of the pot body. A supporting step is provided inside the cavity, and the bottom of the outer ring of the flange abuts against the supporting step. A second ventilation hole is provided on the flange, extending longitudinally through the flange to communicate with the hot air gap. During the process of placing the pot body into the cavity, the supporting step guides and limits the pot body. When the pot body is placed in the cavity, the bottom of the outer ring of the flange abuts against the supporting step, and the second ventilation hole is aligned with the hot air gap to avoid hot air entering the gap. This allows hot air blown out by the hot air assembly to enter the hot air gap through the second ventilation hole, resulting in smoother hot air flow.

[0011] In the aforementioned air fryer, the frying tray includes a tray body and support legs. A through hole extends longitudinally through the tray body, and the support legs are located at the bottom of the tray body to form a lower cavity between the tray body and the inner bottom wall of the pot. When the frying tray is placed in the cooking cavity, the support legs abut against the inner bottom wall of the pot body to form a lower cavity between the bottom of the tray body and the inner bottom wall of the pot body. The structure is simple and reliable, and provides good support.

[0012] In the aforementioned air fryer, the hot air assembly includes a fan and a heating element, with the heating element arranged around the fan. The air generated by the fan is heated by the heating element and becomes hot air, which then flows downwards, saving space while ensuring a stable flow of hot air.

[0013] In the aforementioned air fryer, the hot air assembly also includes a deflector, which arches upward to form an air guide cavity at its bottom for housing the fan and heating element. The outer edge of the deflector abuts against the outer ring of the housing body. The deflector guides the hot air blown outward by the fan, directing it into the hot air gap. This allows the hot air to flow more smoothly into the hot air gap, preventing it from accumulating above the gap and improving the heating efficiency of the food.

[0014] The features and advantages of this utility model will be disclosed in detail in the following specific embodiments and accompanying drawings. Attached Figure Description

[0015] The present invention will be further described below with reference to the accompanying drawings and specific embodiments: Figure 1 This is a perspective view of an air fryer according to the present invention; Figure 2 A 3D view of the frying pan; Figure 3 This is a cross-sectional view of an air fryer according to the present invention; Figure 4 A schematic diagram showing the air guide component located inside the housing cavity of the fuselage; Figure 5 A 3D view of the inner pot; Figure 6 This is a schematic diagram showing the inner pot located inside the housing cavity of the machine body.

[0016] Figure label: 100. Fuselage; 110. Receiving cavity; 120. Air guide component; 121. Air guide surface; 130. Support step; 200. Head unit; 210. Hot air assembly; 211. Fan; 212. Heating element; 213. Air deflector; 300. Inner pot; 310. Pot body; 311. Cooking cavity; 3111. Upper cavity; 3112. Lower cavity; 312. First ventilation hole; 320. Flipped edge; 321. Second ventilation hole; 330. Frying tray; 331. Tray body; 3311. Through hole; 332. Support leg; 400. Hot air gap. Detailed Implementation

[0017] This utility model proposes an air fryer, comprising: a body having a receiving cavity; a head located on the top of the body, with a hot air assembly located above the receiving cavity on the head; and an inner pot removably disposed within the receiving cavity. The inner pot includes a pot body having a cooking cavity and a frying plate having multiple through holes. A hot air gap is formed between the outer wall of the pot body and the inner wall of the receiving cavity. The frying plate is disposed within the pot body to divide the cooking cavity into an upper cavity and a lower cavity. A first ventilation hole is provided on the side wall of the pot body opposite to the lower cavity to connect the lower cavity and the hot air gap. This invention features a hot air gap between the inner pot and the inner wall of the accumulating cavity, and a first ventilation hole on the pot body connecting the hot air gap and the lower cavity. During operation, the hot air generated by the hot air assembly flows downwards. A portion of this hot air directly enters the upper cavity to heat the upper surface of the food, while the other portion enters the hot air gap, then, guided by the gap, flows through the first ventilation hole into the lower cavity, and finally flows upwards into the upper cavity through the holes on the frying plate. This portion of hot air, flowing upwards, heats the lower surface of the food. In other words, the hot air gap and the first ventilation hole divide the hot air from the hot air assembly into two parts, which are then directed onto the upper and lower surfaces of the food placed on the frying plate. This shortens cooking time and eliminates the need for flipping, ensuring even heating of both surfaces and preventing burns from manual flipping, thus improving the user experience.

[0018] The technical solutions of the present utility model will be explained and described below with reference to the accompanying drawings. However, the following embodiments are only preferred embodiments of the present utility model and not all of them. Other embodiments obtained by those skilled in the art based on the embodiments in the implementation methods without creative effort are all within the protection scope of the present utility model.

[0019] In the description of this utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "clockwise", "counterclockwise", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. 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. Therefore, they should not be construed as limitations on this utility model.

[0020] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this utility model, unless otherwise stated, "a plurality of" means two or more, unless otherwise expressly defined.

[0021] In this utility model, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral 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 according to the specific circumstances.

[0022] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature. Example 1

[0023] An air fryer, such as Figures 1 to 6As shown, the device includes a body 100, a head 200, and an inner pot 300. The body 100 has a receiving cavity 110. The head 200 is located on the top of the body 100 and has a hot air assembly 210 located above the receiving cavity 110. The inner pot 300 is placed inside the receiving cavity 110. The inner pot 300 is separate from the body 100, so that the inner pot 300 can be inserted into or removed from the receiving cavity 110. The inner pot 300 includes a pot body 310 and a frying tray 330. The pot body 310 has a cooking cavity 311 for holding food. The frying tray 330 is placed inside the pot body 310 for holding food. The frying tray 330 divides the cooking cavity 311 into upper and lower cavities, namely an upper cavity 3111 located above the frying tray 330 and a lower cavity 3112 located below the frying tray 330. The frying tray 330 has multiple through holes 3311 for connecting the upper cavity 3111 and the lower cavity 3112. When the inner pot 300 is placed inside the receiving cavity 110, a hot air gap 400 is formed between the outer side wall of the pot body 310 and the inner side wall of the receiving cavity 110. A first ventilation hole 312 is provided on the pot body 310, located on the side wall of the pot body 310 opposite to the lower cavity 3112, for connecting the lower cavity 3112 and the hot air gap 400.

[0024] This invention provides a hot air gap 400 between the inner pot 300 and the inner wall of the receiving cavity 110, and a first ventilation hole 312 on the pot body 310 connecting the hot air gap 400 and the lower cavity 3112. This allows the hot air generated by the hot air assembly 210 to flow downwards during operation, with the flow direction as follows: Figure 3 As shown, a portion of the hot air flows downwards directly into the upper cavity 3111 to heat the upper surface of the food placed on the frying tray 330. Another portion of the hot air flows downwards into the hot air gap 400, and then, guided by the hot air gap 400, enters the lower cavity 3112 through the first ventilation hole 312. Finally, it flows upwards into the upper cavity 3111 through the through hole 3311 on the frying tray 330. This portion of hot air, flowing upwards into the upper cavity 3111, heats the lower surface of the food. In other words, the hot air gap 400 and the first ventilation hole 312 divide the hot air blown out by the hot air assembly 210 into two parts, which are then directed onto the upper and lower surfaces of the food placed on the frying tray 330, heating the food simultaneously and shortening cooking time. Furthermore, the food can be heated evenly on both surfaces without needing to be flipped, preventing burns caused by the user flipping the food and improving the user experience.

[0025] The hot air gap 400 is arranged around the periphery of the pot body 310. In order to enhance the ventilation effect between the hot air gap 400 and the lower cavity 3112, in this embodiment, as follows: Figure 5As shown, multiple first ventilation holes 312 are provided. To avoid the pot body 310 becoming too weak locally due to the excessive concentration of multiple first ventilation holes 312, the multiple first ventilation holes 312 are distributed at equal intervals along the circumference of the pot body 310 to ensure the overall strength of the pot body 310. Preferably, the first ventilation holes 312 are waist-shaped holes. Waist-shaped holes can increase the communication area between the hot air gap 400 and the lower cavity 3112, while preventing the height of the first ventilation holes 312 from being higher than the frying plate 330, which would cause some of the hot air from the hot air gap 400 to blow directly into the upper cavity 3111, thus ensuring the heating effect on the lower surface of the food.

[0026] In this embodiment, a guide vane 120 is provided inside the receiving cavity 110. When the inner pot 300 is located inside the receiving cavity 110, the guide vane 120 is located at the bottom of the hot air gap 400 and surrounds the outer periphery of the pot body 310. A guide surface 121 is provided on the guide vane 120. The guide surface 121 extends from the inner wall of the receiving cavity 110 to the outer wall of the pot body 310 below the first ventilation hole 312. The side of the guide surface 121 near the receiving cavity 110 is higher than the top of the first ventilation hole 312. The guide surface 121 is inclined towards the pot body 310. When the hot air in the hot air gap 400 flows to a position near the first ventilation hole 312, the guide surface 121 can guide the hot air to the first ventilation hole 312, so that the hot air in the hot air gap 400 can flow more smoothly into the first ventilation hole 312, avoiding backflow caused by the hot air colliding with the inner bottom wall of the receiving cavity 110 when flowing vertically downward, thus preventing turbulence in the airflow within the hot air gap 400. To enhance the air guiding effect of the guide surface 121, in this embodiment, it is preferable to recess the guide surface 121 in a direction away from the pot body 310, so that the guide surface 121 is an arc-shaped surface.

[0027] In this embodiment, the air guide 120 is integrally formed with the body 100. The connection between the body 100 and the air guide 120 enhances the overall strength of the air guide 120, making it less prone to deformation and ensuring that the air guide surface 121 on the air guide 120 can stably guide hot air. Alternatively, in another embodiment, the air guide can be separated from the body, allowing it to be detachably connected to the body. By detachably connecting the air guide within the receiving cavity, the user can remove it as needed to clean the air guide surface, ensuring its cleanliness and improving the user experience.

[0028] like Figure 5 As shown, the top of the pot body 310 is bent outward to form a horizontally extending flange 320. Multiple longitudinally penetrating second ventilation holes 321 are provided on the flange 320, such as... Figure 6As shown, the inner wall of the receiving cavity 110 protrudes into the receiving cavity 110 to form a support step 130. During the process of placing the pot body 310 into the receiving cavity 110, the support step 130 can guide and limit the pot body 310. When the pot body 310 is placed in the receiving cavity 110, the bottom of the outer ring of the flange 320 abuts against the support step 130. The second ventilation hole 321 is aligned with the hot air gap 400 to avoid the hot air entering the hot air gap 400, so that the hot air blown out by the hot air assembly 210 can enter the hot air gap 400 through the second ventilation hole 321, and the flow of hot air is smoother.

[0029] In this embodiment, as Figure 2 As shown, the frying pan 330 includes a pan body 331 and multiple support legs 332. The pan body 331 is horizontally arranged, and a through hole 3311 extends longitudinally through the pan body 331. The multiple support legs 332 are located at the bottom of the pan body 331. When the frying pan 330 is placed in the cooking cavity 311, the support legs 332 abut against the inner bottom wall of the pot body 310 to form a lower cavity 3112 between the pan body 331 and the inner bottom wall of the pot body 310. The structure is simple and reliable, and the support effect is good.

[0030] like Figure 3 As shown, the hot air assembly 210 in this embodiment includes a fan 211 and a heating element 212. The heating element 212 is arranged around the fan 211. The air generated by the fan 211 is heated by the heating element 212 and becomes hot air, which then flows downward, saving space while ensuring a stable flow of hot air. The hot air assembly 210 also includes a guide shroud 213, which arches upward to form an air guide cavity at its bottom. The fan 211 and the heating element 212 are located at the center of the air guide cavity, and the outer edge of the guide shroud 213 abuts against the body 100 of the outer ring of the receiving cavity 110. The guide shroud 213 can guide the hot air blown out by the fan 211 to the periphery, guiding the hot air to flow into the hot air gap 400, so that the hot air can flow more smoothly into the hot air gap 400, avoiding the accumulation of hot air above the hot air gap 400 and improving the heating efficiency of the food.

[0031] The above description is merely a preferred embodiment of this utility model. The protection scope of this utility model is not limited to the above embodiments. All technical solutions falling within the scope of this utility model's concept are protected. It should be noted that for those skilled in the art, any improvements and modifications made without departing from the principle of this utility model should also be considered within the protection scope of this utility model.

Claims

1. An air fryer, characterized in that, include: The fuselage has a receiving cavity; The head unit is located on the top of the body, and a hot air assembly is located above the receiving cavity on the head unit; The inner pot is removably disposed within the receiving cavity. The inner pot includes a pot body with a cooking cavity and a frying plate with multiple through holes. A hot air gap is formed between the outer wall of the pot body and the inner wall of the receiving cavity. The frying plate is disposed within the pot body to divide the cooking cavity into an upper cavity and a lower cavity. A first ventilation hole is provided on the side wall of the pot body opposite to the lower cavity to connect the lower cavity and the hot air gap.

2. An air fryer according to claim 1, characterized in that: The first ventilation hole is provided in multiple ways, and the multiple first ventilation holes are distributed at equal intervals along the circumference of the pot body.

3. An air fryer according to claim 2, characterized in that: The first ventilation hole is a waist-shaped hole that extends circumferentially along the pot body.

4. An air fryer according to claim 1, characterized in that: The cavity is provided with an air guide surface that is inclined toward the pot body. The air guide surface extends from the inner wall of the cavity to the outer wall of the pot body below the first ventilation hole, so as to guide the hot air in the hot air gap to the first ventilation hole.

5. An air fryer according to claim 4, characterized in that: The cavity is equipped with an air guide, which is arranged around the outer periphery of the pot body and is an integral structure with the body. The air guide surface is provided on the air guide.

6. An air fryer according to claim 5, characterized in that: The air guide surface is recessed in the direction away from the pot body, so that the air guide surface is an arc surface.

7. An air fryer according to claim 1, characterized in that: The inner pot includes a pot body with a cooking cavity and a flange that bends outward from the top of the pot body. A supporting step is provided inside the receiving cavity. The bottom of the outer ring of the flange abuts against the supporting step. A second ventilation hole is provided on the flange, which extends longitudinally through the flange to communicate with the hot air gap.

8. An air fryer according to claim 1, characterized in that: The frying pan includes a pan body and a support leg. The through hole extends longitudinally through the pan body, and the support leg is located at the bottom of the pan body to form the lower cavity between the pan body and the bottom wall of the pot body.

9. An air fryer according to claim 1, characterized in that: The hot air assembly includes a fan and a heating element, the heating element being arranged around the fan.

10. An air fryer according to claim 9, characterized in that: The hot air assembly also includes a shroud that arches upward to form an air guide cavity at the bottom of the shroud for accommodating the fan and the heating element, the outer edge of the shroud abutting against the body of the outer ring of the accommodating cavity.

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