An air fryer

Abstract

The utility model discloses an air fryer, include: body; The head is equipped with hot -blast device on the head, and hot -blast device includes fan and upper heating assembly, the inner pot, including the pot bottom and the pot body that enclose the cooking cavity, and the inner pot is located in the containing cavity, and with the inner wall of containing cavity between enclose hot -blast chamber, and hot -blast chamber air inlet is located on the pot bottom, and the air outlet is located on the pot body, and still be equipped with the lower heating assembly of the inner pot below on the body. The utility model discloses through two hot -blast circulation respectively and the heating of the food material upper surface and lower surface on the opposite material rack, through setting lower heating assembly in hot -blast chamber, make the lower heating assembly can heat the hot air of passing through hot -blast chamber secondly, and then make the hot air temperature of second circulation flow direction food material below increase, to improve the cooking temperature of food material lower surface, need not to turn over food material, can make food material two surfaces heat evenly, shorten the cooking time, improve the use experience of user.

Description

Technical Field

[0001] This utility model belongs to the field of kitchen 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 become popular among consumers in recent years.

[0003] Currently, existing air fryers typically include a pot body and a hot air device located above the pot body. The hot air device includes a heating element and a fan. The air generated by the fan is heated by the heating element and then blown onto the food inside the cooking chamber of the pot body below. The hot air circulates within the cooking chamber to bake the food on the rack.

[0004] As the hot air flows downwards, some heat is lost, causing the temperature of the hot air passing over the lower surface of the food to be lower than that passing over the upper surface. At the same time, when there is too much food on the rack, it will block the hot air entering from below, making the airflow over the lower surface of the food less than that over the upper surface. Ultimately, this results in the lower surface of the food being heated much less than the upper surface, leading to uneven heating of the food and poor cooking results. Utility Model Content

[0005] The technical problem to be solved by this utility model is to provide an air fryer to solve the problem of uneven heating of food on both the top and bottom.

[0006] 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, the head having a hot air device located above the receiving cavity, the hot air device including a fan and an upper heating element; an inner pot including a pot bottom and a pot body surrounding a cooking cavity, the bottom of the cooking cavity having a shelf with a gap between the shelf and the pot bottom, the inner pot being disposed in the receiving cavity and forming a relatively closed hot air cavity with the inner wall of the receiving cavity, the hot air cavity having an air inlet and an air outlet connecting the cooking cavity and the hot air cavity, the air inlet being located on the pot bottom and the air outlet being located on the pot body, the body also having a lower heating element located below the inner pot to heat the airflow passing through the hot air cavity. This technical solution has the following technical effects: This invention features a pre-reserved hot air cavity between the inner pot and the inner wall of the accommodating cavity. The air inlet and outlet of the hot air cavity are respectively located at the bottom and body of the pot. When the air fryer is working, a large amount of hot air generated by the hot air device flows downward in the cooking cavity. Part of the hot air is blocked by the upper surface of the food and flows back to the hot air device, forming a first circulation between the hot air device and the upper surface of the food. Another part of the hot air flows down to the rack below through the air outlet on the pot body. Because the gas flow rate in the cooking cavity is fast, the pressure inside the cooking cavity is lower than the pressure outside the hot air cavity. This allows the airflow in the hot air cavity to enter the cooking cavity through the air outlet, and then allows the hot air below the food in the cooking cavity to enter the hot air cavity through the air inlet, forming a second circulation between the hot air cavity and the lower surface of the food. Two hot air circulation systems heat the upper and lower surfaces of the food on the shelf, respectively. When there is too much food or the food is too large, the airflow of the second circulation is easily less than that of the first circulation, causing the cooking temperature of the lower surface of the food to be lower than that of the upper surface. By setting a lower heating component in the hot air cavity, the lower heating component can reheat the hot air passing through the hot air cavity, thereby increasing the temperature of the hot air flowing under the food in the second circulation, thus raising the cooking temperature of the lower surface of the food. This eliminates the need to flip the food, ensuring that both the upper and lower surfaces of the food are heated evenly, shortening the cooking time, and improving the user experience.

[0007] In the aforementioned air fryer, the bottom of the pot includes a central portion at the center and an outer peripheral portion surrounding the central portion, with the air inlet located on the central portion. By concentrating all the air inlets on the central portion, when the air fryer is operating, the hot air flows from all sides into the space below the food and gathers at the air inlet, thereby making the food's periphery more evenly heated. At the same time, it makes the hot air flow below the food smoother, increasing the air volume below the food and making the upper and lower surfaces of the food more evenly heated.

[0008] In the aforementioned air fryer, the body includes an outer shell that forms a hot air chamber with the inner pot. The outer shell includes a bottom plate and side plates. The lower heating element is embedded in the bottom plate and is positioned vertically below the center. Because the lower heating element is positioned below the center, the hot air entering the hot air chamber vertically from the air inlet will first contact the lower heating element and then continue to flow within the hot air chamber. That is, the hot air entering the hot air chamber vertically from the air inlet will first be heated by the lower heating element before flowing towards the air outlet. This allows the lower heating element to fully heat the hot air, preventing hot air from accumulating near the lower heating element and improving heating efficiency.

[0009] In the aforementioned air fryer, the top surface of the lower heating element is at the same height as the top surface of the base plate; or, the top surface of the lower heating element is lower than the top surface of the base plate. This is to prevent the lower heating element from obstructing the smooth flow of hot air within the hot air chamber, and also to prevent collision damage to the lower heating element during the installation and removal of the inner pot.

[0010] In the aforementioned air fryer, the lower heating assembly includes a housing, a heating element, and a top cover. The housing has a heating chamber, the heating element is located inside the heating chamber, and the top cover closes to the top of the heating chamber. The housing and top cover isolate the heating element to prevent liquids such as grease from dripping into the heating chamber and damaging the heating element, and also to prevent users from accidentally touching the high-temperature heating element and getting burned when removing the inner pot.

[0011] In the aforementioned air fryer, the body includes an outer shell that forms a hot air chamber with the inner pot. The outer shell includes a bottom plate and side plates. The lower heating element is disposed within the hot air chamber above the bottom plate and is vertically aligned with the center. This eliminates the need for holes in the bottom plate for mounting the lower heating element, simplifying the assembly process.

[0012] In the aforementioned air fryer, an oil baffle is located above the center of the cooking chamber. A ventilation gap is formed between the oil baffle and the bottom of the fryer, connecting the cooking chamber and the air inlet. The projection of the center on the horizontal plane is entirely within the projection of the oil baffle on the horizontal plane. The oil baffle can completely block the center. When grease from the food drips towards the air inlet, the oil baffle can block the air inlet to prevent the dripping grease from the food from dripping onto the lower heating element below.

[0013] In the aforementioned air fryer, a temperature sensing element is also provided on the body for detecting the temperature of the hot air cavity. The temperature sensing element is located on the lower heating assembly, and the opening and closing of the lower heating assembly is controlled by a control element. The temperature sensing element can control the opening and closing of the lower heating assembly through the control element to adjust the temperature of the hot air cavity, so that the upper and lower surfaces of the food are heated more evenly.

[0014] In the aforementioned air fryer, multiple sets of air outlets are distributed circumferentially along the inner pot body. Guide ribs are located on the inner wall of the pot body, with their tops connected above the air outlets. These guide ribs extend diagonally downwards to direct the hot air entering the cooking chamber from the air outlets towards the bottom of the pot. The hot air entering the cooking chamber through the air outlets first contacts the guide ribs, where it is redirected and flows along the pot body towards the bottom. In other words, the guide ribs directly guide the hot air entering the cooking chamber from the air outlets to the bottom of the pot, resulting in better hot air concentration at the bottom of the food, increasing the airflow to the bottom of the food, and thus improving the heating efficiency of the bottom of the food.

[0015] In the aforementioned air fryer, the inner wall of the receiving cavity is provided with supporting ribs, and the top of the pot body is provided with a surrounding edge. The bottom of the surrounding edge abuts against the supporting ribs, so that the inner pot is suspended in the receiving cavity and the top of the hot air cavity is sealed. No additional sealing structure is needed to seal the top of the hot air cavity; the hot air cavity can be formed through a simple structure, facilitating production and processing while ensuring convenient and simple operation.

[0016] The features and advantages of this utility model will be disclosed in detail in the following specific embodiments and accompanying drawings. Attached Figure Description

[0017] 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 This is a 3D view of an air fryer without the inner pot installed. Figure 3 This is a cross-sectional view of an air fryer according to the present invention; Figure 4 An exploded view of the fuselage; Figure 5 An exploded view of the inner pot; Figure 6 This is a cross-sectional view of the inner pot.

[0018] Figure label: 100. Fuselage; 110. Outer shell; 111. Base plate; 112. Side plate; 113. Receiving cavity; 114. Support rib; 200. Machine head; 300. Hot air device; 310. Fan; 320. Upper heating element; 400. Inner pot; 410. Bottom of pot; 411. Center section; 412. Outer perimeter; 420. Pot body; 421. Air guide rib; 422. Surrounding edge; 430. Cooking cavity; 431. Oil baffle; 4311. Plate; 4312. Support leg; 432. Ventilation gap; 440. Shelf; 441. Mesh surface; 442. Frame; 500, Hot air chamber; 510, Air inlet; 520, Air outlet; 530, First chamber; 540, Second chamber; 600. Lower heating element; 610. Box body; 611. Heating chamber; 620. Heating element; 630. Top cover; 631. Sealing ring; 700. Temperature sensing element; 800. Ingredients. Detailed Implementation

[0019] This utility model discloses an air fryer, comprising: a body having a receiving cavity; a head located on the top of the body, the head having a hot air device located above the receiving cavity, the hot air device including a fan and an upper heating component; an inner pot including a pot bottom and a pot body surrounding a cooking cavity, the bottom of the cooking cavity having a shelf with a gap between the shelf and the pot bottom, the inner pot being located in the receiving cavity and forming a relatively closed hot air cavity with the inner wall of the receiving cavity, the hot air cavity having an air inlet and an air outlet connecting the cooking cavity and the hot air cavity, the air inlet being located on the pot bottom and the air outlet being located on the pot body, the body also having a lower heating component located below the inner pot to heat the airflow passing through the hot air cavity. This invention features a pre-reserved hot air cavity between the inner pot and the inner wall of the accommodating cavity. The air inlet and outlet of the hot air cavity are respectively located at the bottom and body of the pot. When the air fryer is working, a large amount of hot air generated by the hot air device flows downward in the cooking cavity. Part of the hot air is blocked by the upper surface of the food and flows back to the hot air device, forming a first circulation between the hot air device and the upper surface of the food. Another part of the hot air flows down to the rack below through the air outlet on the pot body. Because the gas flow rate in the cooking cavity is fast, the pressure inside the cooking cavity is lower than the pressure outside the hot air cavity. This allows the airflow in the hot air cavity to enter the cooking cavity through the air outlet, and then allows the hot air below the food in the cooking cavity to enter the hot air cavity through the air inlet, forming a second circulation between the hot air cavity and the lower surface of the food. Two hot air circulation systems heat the upper and lower surfaces of the food on the shelf, respectively. When there is too much food or the food is too large, the airflow of the second circulation is easily less than that of the first circulation, causing the cooking temperature of the lower surface of the food to be lower than that of the upper surface. By setting a lower heating component in the hot air cavity, the lower heating component can reheat the hot air passing through the hot air cavity, thereby increasing the temperature of the hot air flowing under the food in the second circulation, thus raising the cooking temperature of the lower surface of the food. This eliminates the need to flip the food, ensuring that both the upper and lower surfaces of the food are heated evenly, shortening the cooking time, and improving the user experience.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] 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

[0025] An air fryer, such as Figures 1 to 6As shown, the device includes a body 100, a head 200, and an inner pot 400. The body 100 has a receiving cavity 113. The head 200 is located on the top of the body 100 and has a hot air device 300 located above the receiving cavity 113. The hot air device 300 includes a fan 310 and an upper heating component 320. The fan 310 is used to drive the hot air heated by the upper heating component 320 to flow. The inner pot 400 is placed in the receiving cavity 113. The inner pot 400 is separate from the body 100, so that the inner pot 400 can be inserted into or removed from the receiving cavity 113. The inner pot 400 includes a pot bottom 410 and a pot body 420. The pot body 420 is arranged around the pot bottom 410 to form a cooking cavity 430 located above the pot bottom 410. The cooking cavity 430 is used to hold food 800. A shelf 440 is placed inside the cooking cavity 430. The shelf 440 is located at the bottom of the cooking cavity 430 for placing food 800. There is a gap between the shelf 440 and the pot bottom 410. The inner pot 400 and the inner wall of the receiving cavity 113 form a relatively closed hot air cavity 500. The hot air cavity 500 includes a first cavity 530 located between the bottom of the pot 410 and the inner bottom wall of the receiving cavity 113, and a second cavity 540 located between the outer periphery of the pot body 420 and the inner side wall of the receiving cavity 113. The bottom of the second cavity 540 communicates with the first cavity 530, and the top of the second cavity 540 is closed to prevent the hot air in the hot air cavity 500 from flowing to the space where the hot air device 300 is located. The hot air cavity 500 has an air inlet 510 and an air outlet 520. The air inlet 510 is located on the bottom of the pot 410 so that the cooking cavity 430 communicates with the first cavity 530 of the hot air cavity 500, and the air outlet 520 is located on the pot body 420 so that the cooking cavity 430 communicates with the second cavity 540 of the hot air cavity 500. The body 100 is also equipped with a lower heating component 600, which is located below the inner pot 400. After the hot air enters the hot air cavity 500 through the air inlet 510, it exchanges heat with the lower heating component 600 to increase the temperature of the hot air in the hot air cavity 500 and heat the hot air in the hot air cavity 500. Then, it flows back to the food 800 through the air outlet 520 to increase the cooking temperature of the lower surface of the food 800.

[0026] This invention, by pre-reserving a hot air cavity 500 between the inner pot 400 and the inner wall of the receiving cavity 113, and by setting the air inlet 510 and air outlet 520 of the hot air cavity 500 on the bottom 410 and the body 420 of the pot respectively, allows the air fryer to operate as follows: Figure 3As indicated by the arrow, a large amount of hot air generated by the hot air device 300 flows downward in the cooking cavity 430. Part of the hot air is blocked by the upper surface of the food 800 and flows back to the hot air device 300, so that the hot air forms a first circulation between the hot air device 300 and the upper surface of the food 800. When another part of the hot air flows down to the rack 440 through the air outlet 520 on the pot body 420, because the gas flow rate in the cooking cavity 430 is fast, the pressure in the cooking cavity 430 inside the air outlet 520 is less than the pressure in the hot air cavity 500 outside the air outlet 520. This causes the airflow in the hot air cavity 500 to enter the cooking cavity 430 through the air outlet 520, and then causes the hot air below the food 800 in the cooking cavity 430 to enter the hot air cavity 500 through the air inlet 510, so that the hot air forms a second circulation between the hot air cavity 500 and the lower surface of the food 800. Two hot air circulations heat the upper and lower surfaces of the food 800 on the rack 440, respectively. When there are too many or too large food items 800 on the rack 440, the airflow of the second circulation is easily less than that of the first circulation, causing the cooking temperature of the lower surface of the food 800 to be lower than that of the upper surface. By setting a lower heating component 600 in the hot air cavity 500, the lower heating component 600 can reheat the hot air passing through the hot air cavity 500, thereby increasing the temperature of the hot air flowing under the food 800 in the second circulation, thus raising the cooking temperature of the lower surface of the food 800. This eliminates the need to flip the food 800, ensuring that both surfaces of the food 800 are heated evenly, shortening the cooking time, and improving the user experience.

[0027] In this embodiment, as Figure 3 and Figure 5 As shown, the storage rack 440 includes a mesh surface 441 for placing food ingredients 800 and a frame 442 for supporting the mesh surface 441. The mesh surface 441, supported by the frame 442, forms a certain gap with the bottom of the pot 410. Alternatively, in another embodiment, the storage rack may only include a mesh surface for placing food ingredients, with protrusions provided on the inner wall of the pot to support the mesh surface, thus creating a certain gap between the mesh surface and the bottom of the pot.

[0028] The fan 310 can be an axial fan or a centrifugal fan. Preferably, it is a centrifugal fan. Hot air flows downward from the outer periphery of the fan 310 and then flows back to the center of the fan 310. This avoids the hot air circulation between the fan 310 and the upper surface of the food 800 from obstructing the hot air circulation between the lower surface of the food 800 and the hot air chamber 500, resulting in smoother circulation. In this embodiment, the pot bottom 410 includes a central portion 411 and an outer peripheral portion 412 surrounding the central portion 411. The air inlet 510 is located on the central portion 411. By concentrating all the air inlets 510 on the central portion 411, when the air fryer is working, the hot air flows towards the air inlet 510 from all sides into the space below the food 800 and gathers at the air inlet 510. This makes the surrounding area of ​​the food 800 more evenly heated, and at the same time makes the hot air flow below the food 800 smoother, increasing the hot air volume below the food 800 and making the upper and lower surfaces of the food 800 more evenly heated.

[0029] The body 100 includes an outer shell 110, which together with the inner pot 400 forms a hot air cavity 500. The outer shell 110 includes a bottom plate 111 and a side plate 112. A first cavity 530 is located between the bottom plate 111 and the bottom of the pot 410, and a second cavity 540 is located between the side plate 112 and the pot body 420. The lower heating component 600 is embedded in the bottom plate 111 and is arranged vertically and vertically corresponding to the center part 411. Because the lower heating element 600 is located below the center part 411, the hot air that enters the hot air chamber 500 vertically from the air inlet 510 will first come into contact with the lower heating element 600, and then continue to flow in the hot air chamber 500. That is, the hot air that enters the hot air chamber 500 vertically from the air inlet 510 will first be heated by the lower heating element 600, and then flow towards the air outlet 520. This allows the lower heating element 600 to fully heat the hot air, avoids the accumulation of hot air near the lower heating element 600, and improves heating efficiency.

[0030] In order to avoid the lower heating component 600 from obstructing the smooth flow of hot air in the hot air cavity 500, and to avoid collision damage to the lower heating component 600 during the installation and disassembly of the inner pot 400, in this embodiment, the top surface height of the lower heating component 600 is preferably set to be the same as or lower than the top surface height of the bottom plate 111.

[0031] like Figure 3 and Figure 4As shown, in this embodiment, the lower heating assembly 600 includes a housing 610, a heating element 620, and a top cover 630. The housing 610 has a heating cavity 611, and the heating element 620 is disposed within the heating cavity 611. The top cover 630 covers the top of the heating cavity 611, isolating the heating element through the housing 610 and the top cover 630 to prevent liquids such as grease from dripping into the heating cavity 611 and damaging the heating element 620. It also prevents the user from accidentally touching the heating element and getting burned when removing the inner pot 400. In this embodiment, a sealing ring 631 can also be provided on the outer periphery of the top cover 630. When the top cover 630 is closed on the top of the heating cavity 611, the sealing ring 631 seals the gap between the top cover 630 and the bottom plate 111, further enhancing the sealing performance of the heating cavity 611.

[0032] like Figure 6 As shown, in this embodiment, an oil baffle 431 is provided in the receiving cavity 113 below the shelf 440. When the oil baffle 431 is placed on the bottom of the pot 410, the projection of the center part 411 on the horizontal plane is entirely within the projection of the oil baffle 431 on the horizontal plane, so that the oil baffle 431 can completely block the center part 411. When the oil on the food 800 drips into the air inlet 510, the oil baffle 431 can block the air inlet 510 to prevent the oil dripping from the food 800 from dripping into the lower heating component 600 below through the air inlet 510. The oil baffle 431 specifically includes a plate body 4311 and support legs 4312. The plate body 4311 and support legs 4312 are integrally formed. Multiple support legs 4312 are located on the periphery of the plate body 4311 and protrude downwards. The support legs 4312 abut against the bottom of the pot 410 to form a ventilation gap 432 between the plate body 4311 and the bottom of the pot 410. Hot air under the rack 440 can flow to the air inlet 510 through the ventilation gap 432. The center of the plate body 4311 is arched upwards, so that the grease dripping onto the plate body 4311 can flow to the periphery and slide onto the outer periphery 412 of the bottom of the pot 410, thereby preventing grease accumulation on the plate body 4311.

[0033] In this embodiment, the height of the outer peripheral portion 412 gradually decreases from the central axis of the pot bottom 410 towards the outer edge of the pot bottom 410, so that the top surface of the outer peripheral portion 412 is inclined towards the pot body 420. The grease dripping onto the outer peripheral portion 412 can flow away from the center portion 411 along the outer peripheral portion 412, avoiding the grease from accumulating at the air inlet 510, thereby preventing the grease from dripping onto the lower heating component 600 through the air inlet 510 and causing damage to the lower heating component 600, thus extending the service life of the lower heating component 600.

[0034] like Figure 5 and Figure 6As shown, multiple sets of air outlets 520 are provided, with at least one air outlet 520 in each set, to increase the communication area between the hot air chamber 500 and the cooking chamber 430. Multiple air outlets 520 in the same set are spaced apart vertically, and these multiple sets of air outlets 520 are spaced apart along the circumference of the inner pot 400 on the pot body 420. By providing multiple sets of air outlets 520 spaced apart along the circumference of the inner pot 400 on the pot body 420, hot air can enter the cooking chamber 430 from multiple locations around the inner pot 400, resulting in more even heating of the food 800 around its periphery.

[0035] In order to guide the hot air entering the cooking cavity 430 through the air outlet 520, this embodiment provides an air guide rib 421 on the inner side wall of the pot body 420. The air guide rib 421 can be a flat plate or an arc plate. The top of the air guide rib 421 is connected above the air outlet 520, and the lower part of the air guide rib 421 extends obliquely downward so that the hot air entering the cooking cavity 430 through the air outlet 520 will first contact the air guide rib 421 and be turned by the obstruction of the air guide rib 421, changing to flow along the pot body 420 towards the bottom of the pot 410. That is, the air guide rib 421 can directly guide the hot air entering the cooking cavity 430 from the air outlet 520 to the bottom of the pot 410, which has a better effect on the hot air gathering at the bottom of the food 800, increases the hot air volume at the bottom of the food 800, and improves the heating efficiency of the bottom of the food 800.

[0036] In this embodiment, a supporting rib 114 protruding from the inner wall of the receiving cavity 113 is provided. A surrounding edge 422 extending laterally outward from the top of the pot body 420 towards the outer periphery of the inner pot 400 is provided. When the inner pot 400 is installed in the receiving cavity 113, the bottom of the surrounding edge 422 abuts against the supporting rib 114, so that the inner pot 400 is suspended in the receiving cavity 113. A first cavity 530 is formed between the bottom 410 of the inner pot 400 and the inner bottom wall of the receiving cavity 113, and a second cavity 540 is formed between the pot body 420 of the inner pot 400 and the inner wall of the receiving cavity 113. The first cavity 530 and the second cavity 540 are connected to jointly form a hot air cavity 500. The surrounding edge 422 abuts against the supporting rib 114 to seal the top of the hot air cavity 500. The hot air cavity 500 can be formed with a simple structure, which is convenient for production and processing and easy to operate. Of course, it is understood that in another embodiment, a support frame can also be provided at the bottom of the pot. When the inner pot is placed in the receiving cavity, the support frame supports the inner pot so that a hot air cavity is formed between the bottom and body of the pot and the inner wall of the receiving cavity.

[0037] In this embodiment, the body 100 is also provided with a temperature measuring element 700, which is located on the lower heating assembly 600 to detect the temperature of the hot air cavity 500. The temperature measuring element 700 can control the opening and closing of the lower heating assembly 600 through the control element to adjust the temperature of the hot air cavity 500, so that the upper and lower surfaces of the food 800 are heated more evenly.

[0038] The difference between this embodiment and Embodiment 1 is that in this embodiment, the lower heating component is directly disposed in the hot air cavity above the base plate and is disposed vertically and vertically corresponding to the center part, eliminating the need to open holes in the base plate for installing the lower heating component, thus simplifying the assembly steps.

[0039] 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 machine head is located on the top of the machine body. The machine head is equipped with a hot air device located above the receiving cavity. The hot air device includes a fan and an upper heating component. The inner pot includes a pot bottom and a pot body that form a cooking cavity. A shelf is provided at the bottom of the cooking cavity, and there is a gap between the shelf and the pot bottom. The inner pot is placed in the receiving cavity and forms a relatively closed hot air cavity with the inner wall of the receiving cavity. The hot air cavity has an air inlet and an air outlet that connect the cooking cavity and the hot air cavity. The air inlet is located on the pot bottom, and the air outlet is located on the pot body. The body is also provided with a lower heating component, which is located below the inner pot to heat the airflow passing through the hot air cavity.

2. An air fryer according to claim 1, characterized in that: The pot bottom includes a central part located at the center and an outer peripheral part surrounding the central part, and the air inlet is located on the central part.

3. An air fryer according to claim 2, characterized in that: The body includes an outer shell that forms the hot air chamber with the inner pot. The outer shell includes a bottom plate and side plates. The lower heating component is embedded in the bottom plate and is arranged vertically and vertically with the center part.

4. An air fryer according to claim 3, characterized in that: The top surface height of the lower heating component is the same as the top surface height of the base plate; or, the top surface height of the lower heating component is lower than the top surface height of the base plate.

5. An air fryer according to claim 3, characterized in that: The lower heating assembly includes a housing, a heating element, and a top cover. The housing has a heating cavity, the heating element is located inside the heating cavity, and the top cover covers the top of the heating cavity.

6. An air fryer according to claim 2, characterized in that: The body includes an outer shell that forms the hot air cavity with the inner pot. The outer shell includes a bottom plate and a side plate. The lower heating component is disposed in the hot air cavity above the bottom plate and is vertically and vertically aligned with the center part.

7. An air fryer according to any one of claims 3 to 6, characterized in that: The cooking cavity is equipped with an oil baffle plate located above the center part. A ventilation gap is formed between the oil baffle plate and the bottom of the pot, connecting the cooking cavity and the air inlet. The projection of the center part on the horizontal plane is entirely within the projection of the oil baffle plate on the horizontal plane.

8. An air fryer according to claim 1, characterized in that: The machine body is also equipped with a temperature measuring element for detecting the temperature of the hot air cavity. The temperature measuring element is located on the lower heating assembly so as to control the opening and closing of the lower heating assembly through a control element.

9. An air fryer according to claim 1, characterized in that: The air outlet is provided in multiple sets, which are distributed at intervals along the circumference of the inner pot on the pot body. The inner side wall of the pot body is provided with air guide ribs, the top of which is connected to the air outlet. The air guide ribs extend obliquely downward to guide the hot air entering the cooking cavity from the air outlet to the bottom of the pot.

10. An air fryer according to claim 1, characterized in that: The inner wall of the receiving cavity is provided with supporting ribs, and the top of the pot body is provided with a surrounding edge. The bottom of the surrounding edge abuts against the supporting ribs, so that the inner pot is suspended in the receiving cavity and the top of the hot air cavity is sealed.

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