An air fryer

Abstract

The utility model discloses an air fryer, include: body; The head is equipped with hot -blast device on the head, the inner pot, including the pot bottom and the pot body that enclose the cooking chamber, be equipped with the rack in the cooking chamber, and the spacing has between the rack and the pot bottom, and the inner pot is located in the accommodation cavity, and the inner wall of the accommodation cavity is surrounded between and forms the hot -blast chamber, and the hot -blast chamber has the air inlet and the air outlet that communicate cooking chamber and hot -blast chamber, and the air inlet is equipped on the pot bottom, and the air outlet is equipped on the pot body. The utility model will air inlet and air outlet of hot -blast chamber set up on the pot bottom and the pot body respectively, so that the air fryer when working, the large amount of hot blast of hot -blast device flows downward in the hot -blast chamber, and a part of hot blast forms the first circulation between hot -blast device and the upper surface of food material, and another part of hot blast forms the second circulation between hot -blast chamber and the lower surface of food material, and the upper surface and the lower surface of the food material on the rack are heated through two hot -blast circulation respectively to make the food material upper and lower two surfaces even heated.

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 consist of a pot and a hot air unit located above the pot. The hot air unit 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 cooking chamber of the pot. The hot air circulates within the cooking chamber to bake the food on the rack. As the hot air flows downwards, if there is a lot of food on the rack or the food is large, the food will block most of the hot air. This results in a much larger volume of hot air reaching the top of the food than reaching the bottom, leading to uneven heating of the top and bottom surfaces of the food. The food must be opened and flipped during cooking, which is cumbersome and poses a risk of burns to the user. Utility Model Content

[0004] The technical problem to be solved by this utility model is to provide an air fryer to solve the problem of manually flipping food during the cooking process.

[0005] 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 device located above the receiving cavity on the head; and an inner pot including a pot bottom and a pot body surrounding a cooking cavity, with a shelf at the bottom of the cooking cavity and a gap between the shelf and the pot bottom. The inner pot is located 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 connecting the cooking cavity and the hot air cavity, with the air inlet located on the pot bottom and the air outlet located on the pot body. 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. The second cycle increases the volume of hot air passing over the lower surface of the food. When there is too much food on the rack or the food is too large, it ensures that the upper and lower surfaces of the food are heated evenly. That is, the upper and lower surfaces of the food on the rack are heated by two hot air cycles respectively, so that the upper and lower surfaces of the food are heated evenly. There is no need to turn the food over, avoiding burns caused by users turning the food over themselves, shortening cooking time and improving the user experience.

[0006] In the aforementioned air fryer, the hot air device includes a first fan located above the receiving cavity and a second fan located on the body of the unit. The second fan is situated within the hot air chamber below the inner pot, drawing hot air from the cooking cavity into the hot air chamber through an air inlet. When the second fan is operating, it draws hot air from the cooking cavity into the hot air chamber through the air inlet, thereby enhancing the flow of hot air between the lower surface of the food and the hot air chamber. In other words, without changing the airflow over the upper surface of the food, the airflow over the lower surface of the food is increased, making the airflow over the lower surface of the food closer to the airflow over the upper surface, thus ensuring more even heating of both surfaces of the food.

[0007] In the aforementioned air fryer, both the first and second fans are centrifugal fans, and the two centrifugal fans are coaxially arranged. The first fan is a centrifugal fan, allowing hot air to flow downwards from its outer periphery and then return to its center. This prevents the hot air circulation between the first fan and the upper surface of the food from obstructing the hot air circulation between the lower surface of the food and the hot air chamber. The second fan is also a centrifugal fan, enabling it to push the extracted hot air from the cooking chamber into the peripheral hot air chamber, promoting hot air circulation between the hot air chamber and the cooking chamber. The coaxial arrangement of the first and second fans ensures that their pushing effect on the hot air is optimal.

[0008] In the aforementioned air fryer, the bottom of the pot includes a central portion coaxial with a second fan and an outer peripheral portion surrounding the central portion, with the air inlet located on the central portion. By concentrating all air inlets on the central portion and aligning the second fan with the air inlets, when the second fan is operating, hot air flowing from all sides into the space below the food can be gathered at the air inlets and drawn in by the second fan, resulting in good air extraction. This, in turn, makes the hot air flow below the food smoother, increasing the air volume below the food and ensuring more even heating of both the upper and lower surfaces of the food.

[0009] In the aforementioned air fryer, the second fan includes an impeller and a housing. The housing includes a horizontally extending top plate and side plates surrounding the top plate. The side plates extend downwards from the top plate to form an air-collecting chamber below the top plate to accommodate the impeller. An air inlet is located at the center of the top plate, opposite to the air inlet port. Multiple air outlets are spaced circumferentially on the side plates. By aligning the air inlet port with the air outlet, most of the hot air entering the hot air chamber from the air inlet port directly enters the air-collecting chamber of the second fan through the air inlet port. After being accelerated by the second fan, the hot air enters the hot air chamber through the multiple air outlets on the periphery, increasing the air velocity within the hot air chamber and ultimately increasing the amount of hot air flowing to the bottom of the food. The housing protects the impeller, preventing collisions during the installation and removal of the inner pot and avoiding injury to the user from the rapidly rotating impeller, thus improving safety.

[0010] In the aforementioned air fryer, a baffle plate is provided in the cooking cavity below the rack to shield the center of the food. A ventilation gap is formed between the baffle plate and the bottom of the fryer, connecting the cooking cavity and the air inlet. The projection of the center of the food onto the horizontal plane is entirely within the projection of the baffle plate onto the horizontal plane. This allows the baffle plate to completely shield the center of the food. When grease from the food drips onto the air inlet, the baffle plate prevents the dripping grease from falling onto the second fan below, thus preventing damage to the second fan or the motor that drives it, and extending the service life of the second fan and the motor.

[0011] In the aforementioned air fryer, the height of the outer perimeter gradually decreases from the center axis of the bottom of the pot towards the outer edge, so that the top surface of the outer perimeter is inclined towards the pot body. Oil dripping onto the outer perimeter can flow away from the center, preventing oil from accumulating at the air inlet and thus preventing oil from dripping onto the second fan through the air inlet.

[0012] In the aforementioned air fryer, multiple sets of air outlets are provided, which are distributed at intervals along the circumference of the inner pot. By providing multiple sets of air outlets distributed at intervals along the circumference of the inner pot on the pot body, hot air can enter the cooking cavity from multiple positions around the inner pot, resulting in more even heating of the food around its periphery.

[0013] In the aforementioned air fryer, the inner wall of the pot body is equipped with air guide ribs. The top of the air guide ribs is connected above the air outlet, and the air guide ribs extend diagonally downwards to guide the hot air entering the cooking chamber from the air outlet to the bottom of the pot. The hot air entering the cooking chamber through the air outlet first comes into contact with the air guide ribs, and is redirected by the air guide ribs, changing its flow to flow along the pot body towards the bottom of the pot. That is, the air guide ribs can directly guide the hot air entering the cooking chamber from the air outlet to the bottom of the pot, resulting in better hot air concentration at the bottom of the food, increasing the amount of hot air at the bottom of the food, and thus improving the heating efficiency of the bottom of the food.

[0014] 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. The hot air cavity can be formed through a simple structure, which is convenient for production and processing, and easy to operate.

[0015] The features and advantages of this utility model will be disclosed in detail in the following specific embodiments and accompanying drawings. Attached Figure Description

[0016] 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 inner pot; Figure 5 This is a cross-sectional view of the inner pot; Figure 6 This is a 3D view of the fuselage.

[0017] Figure label: 100. Fuselage; 110. Receiving cavity; 120. Supporting rib; 200. Machine head; 300. Hot air device; 310. First fan; 320. 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. Second fan; 610. Impeller; 620. Housing; 621. Top plate; 6211. Air inlet; 622. Side plate; 6221. Air outlet; 623. Air collection chamber; 700. Ingredients. Detailed Implementation

[0018] 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 device located above the receiving cavity on the head; and an inner pot including a pot bottom and a pot body surrounding a cooking cavity, with a shelf at the bottom of the cooking cavity and 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. 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. The second cycle increases the volume of hot air passing over the lower surface of the food. When there is too much food on the rack or the food is too large, it ensures that the upper and lower surfaces of the food are heated evenly. That is, the upper and lower surfaces of the food on the rack are heated by two hot air cycles respectively, so that the upper and lower surfaces of the food are heated evenly. There is no need to turn the food over, avoiding burns caused by users turning the food over themselves, shortening cooking time and improving the user experience.

[0019] 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.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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

[0024] 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 110. The head 200 is located on the top of the body 100 and has a hot air device 300 located on the head 200. The hot air device 300 is located above the receiving cavity 110. The inner pot 400 is placed inside the receiving cavity 110. 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 110. 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 700. 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 700. 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 110 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 110, and a second cavity 540 located between the outer periphery of the pot body 420 and the inner side wall of the receiving cavity 110. 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.

[0025] This invention, by pre-reserving a hot air cavity 500 between the inner pot 400 and the inner wall of the receiving cavity 110, 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, ensures that the hot air flows in the following direction during operation: Figure 3As indicated by the arrows, a large amount of hot air generated by the hot air device 300 flows downward within the cooking cavity 430. Part of the hot air is blocked by the upper surface of the food 700 and flows back to the hot air device 300, thus forming a first circulation of hot air between the hot air device 300 and the upper surface of the food 700. Another part of the hot air flows down to the bottom of 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 inside the cooking cavity 430 is lower than the pressure outside the hot air cavity 500. This causes the airflow in the hot air cavity 500 to enter the cooking cavity 430 through the air outlet 520. Consequently, the hot air below the food 700 in the cooking cavity 430 enters the hot air cavity 500 through the air inlet 510 and then enters the cooking cavity 430 through the air outlet 520, thus forming a second circulation of hot air between the hot air cavity 500 and the lower surface of the food 700. The second cycle increases the volume of hot air passing over the lower surface of the food 700. When there are too many or too large food items 700 on the rack 440, it ensures that the upper and lower surfaces of the food 700 are heated evenly. That is, the upper and lower surfaces of the food 700 on the rack 440 are heated separately by two hot air cycles, so that the upper and lower surfaces of the food 700 are heated evenly. There is no need to flip the food 700, avoiding burns caused by users flipping it themselves, shortening cooking time and improving the user experience.

[0026] like Figure 4 As shown, the storage rack 440 in this embodiment includes a mesh surface 441 for placing food ingredients 700 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. Of course, in another embodiment, the storage rack 440 may only include the mesh surface 441 for placing food ingredients 700, with a protrusion provided on the inner wall of the pot body 420 to support the mesh surface 441, thus creating a certain gap between the mesh surface 441 and the bottom of the pot 410.

[0027] like Figure 2 and Figure 3As shown, in this embodiment, the hot air device 300 includes a first fan 310 and a heating element 320. The first fan 310 is located above the receiving cavity 110 to drive the flow of hot air heated by the heating element 320. A second fan 600 is also provided on the body 100. The second fan 600 is located in the hot air cavity 500 below the inner pot 400. When the second fan 600 is working, it can draw the hot air in the cooking cavity 430 into the hot air cavity 500 through the air inlet 510 to enhance the flow of hot air in the cooking cavity 430 between the lower surface of the food 700 and the hot air cavity 500. That is, without changing the air volume passing through the upper surface of the food 700, the air volume of hot air flowing through the lower surface of the food 700 is increased separately, so that the air volume flowing through the lower surface of the food 700 is close to the air volume flowing through the upper surface of the food 700, so that the upper and lower surfaces of the food 700 are heated more evenly.

[0028] The first fan 310 can be an axial fan or a centrifugal fan, and the second fan 600 is a centrifugal fan. In this embodiment, it is preferred that both the first fan 310 and the second fan 600 are centrifugal fans. The centrifugal fan generates centrifugal force by rotating its internal impeller 610, which pushes the air drawn in at the air inlet located at its center radially to the air outlet located at its periphery. The first fan 310 is a centrifugal fan, and the hot air flows downward from the outer periphery of the first fan 310 and then flows back to the center of the first fan 310, so as to avoid the hot air circulation between the first fan 310 and the upper surface of the food 700 from obstructing the hot air circulation between the lower surface of the food 700 and the hot air cavity 500. The second fan 600 is a centrifugal fan, so that the second fan 600 can push the hot air drawn in the cooking cavity 430 into the peripheral hot air cavity 500, promoting the hot air circulation between the hot air cavity 500 and the cooking cavity 430. The first fan 310 and the second fan 600 can be set coaxially or non-coaxially. In order to ensure that the first fan 310 and the second fan 600 have the best effect on pushing hot air, this embodiment preferably sets the first fan 310 and the second fan 600 coaxially.

[0029] In this embodiment, the pot bottom 410 includes a central portion 411 and an outer peripheral portion 412 surrounding the central portion 411. The central portion 411 is coaxially arranged with the second fan 600, and the air inlet 510 is located on the central portion 411. By concentrating all the air inlets 510 on the central portion 411 and placing the second fan 600 directly below the air inlet 510, when the second fan 600 is working, the hot air flowing into the space below the food 700 from all sides can be gathered towards the air inlet 510 and concentratedly drawn by the second fan 600. The good ventilation effect makes the hot air flow below the food 700 smoother, thereby increasing the hot air volume below the food 700 and making the upper and lower surfaces of the food 700 more evenly heated.

[0030] like Figure 2 and Figure 6 As shown, the second fan 600 includes an impeller 610 and a housing 620. The housing 620 includes a horizontally extending top plate 621 and a side plate 622 surrounding the top plate 621. The side plate 622 extends downward from the top plate 621 to form an air collecting cavity 623 below the top plate 621. The impeller 610 is disposed in the air collecting cavity 623. An air inlet 6211 is provided at the center of the top plate 621. An air inlet 510 is arranged vertically opposite to the air inlet 6211. A plurality of air outlets 6221 are provided on the side plate 622. The plurality of air outlets 6221 are distributed at intervals along the circumference of the housing 620. By aligning the air inlet 510 with the air inlet hole 6211, most of the hot air entering the hot air chamber 500 from the air inlet 510 will directly enter the air collection chamber 623 of the second fan 600 through the air inlet hole 6211. After being accelerated by the second fan 600, the hot air enters the hot air chamber 500 through multiple air outlets 6221 on the periphery, increasing the air velocity within the hot air chamber 500 and ultimately increasing the hot air volume at the bottom of the food container 700. The impeller 610 is protected by a housing 620 to prevent collisions during the installation and removal of the inner pot 400, and to prevent injury to the user from the rapidly rotating impeller 610, thus improving safety.

[0031] like Figure 5 As shown, in this embodiment, an oil baffle 431 is provided in the receiving cavity 110 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 700 drips into the air inlet 510, the oil baffle 431 can block the air inlet 510 to prevent the oil dripping from the food 700 from dripping into the second fan 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.

[0032] 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. This prevents the grease from dripping onto the second fan 600 through the air inlet 510, causing damage to the second fan 600 or the motor that drives it, and extends the service life of the second fan 600 or the motor that drives it.

[0033] like Figure 5 and Figure 6 As shown, multiple sets of air outlets 520 are provided, with at least one air outlet 520 in each set. Multiple air outlets 520 in the same set are spaced apart vertically to increase the communication area between the hot air chamber 500 and the cooking chamber 430. 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 700 around its periphery. 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 to 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 700, increases the hot air volume at the bottom of the food 700, and improves the heating efficiency of the bottom of the food 700.

[0034] In this embodiment, a supporting rib 120 protruding from the inner wall of the receiving cavity 110 is provided. A surrounding edge 422 extending laterally outward from the top of the pot body 420 is provided towards the outer periphery of the inner pot 400. When the inner pot 400 is installed in the receiving cavity 110, the bottom of the surrounding edge 422 abuts against the supporting rib 120, so that the inner pot 400 is suspended in the receiving cavity 110. A first cavity 530 is formed between the bottom 410 of the inner pot 400 and the inner bottom wall of the receiving cavity 110, 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 110. 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 120 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.

[0035] 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, and a hot air device is installed on the machine head above the receiving cavity; 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.

2. An air fryer according to claim 1, characterized in that: The hot air device includes a first fan located above the receiving cavity, and a second fan is provided on the body. The second fan is located in the hot air cavity below the inner pot to draw hot air from the cooking cavity into the hot air cavity through the air inlet.

3. An air fryer according to claim 2, characterized in that: Both the first fan and the second fan are centrifugal fans, and the two centrifugal fans are arranged coaxially.

4. An air fryer according to claim 2, characterized in that: The bottom of the pot includes a central portion coaxial with the second fan and an outer peripheral portion surrounding the central portion, with the air inlet located on the central portion.

5. An air fryer according to claim 4, characterized in that: The second fan includes an impeller and a housing. The housing includes a horizontally extending top plate and a side plate surrounding the top plate. The side plate extends downward from the top plate to form a wind chamber below the top plate to accommodate the impeller. An air inlet is provided at the center of the top plate, opposite to the air inlet. The side plate has a plurality of air outlets spaced apart circumferentially.

6. An air fryer according to claim 4, characterized in that: The cooking cavity below the shelf is equipped with an oil baffle for shielding the center. A ventilation gap is formed between the oil baffle and the bottom of the pot, connecting the cooking cavity 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.

7. An air fryer according to claim 6, characterized in that: The height of the outer periphery gradually decreases from the center axis of the bottom of the pot towards the outer edge of the bottom of the pot, so that the top surface of the outer periphery is inclined toward the pot body.

8. 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.

9. An air fryer according to claim 8, characterized in that: The inner wall of the pot body is provided with air guide ribs. The top of the air guide ribs is connected above 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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