Air fryer

Abstract

Provided in the present disclosure is an air fryer. The air fryer comprises a main chamber, a circulation line, a power device, and a heating element. The main chamber has an area in which food is placed, and has an air inlet and an air outlet. The circulation line is arranged outside the main chamber, and two ends of the circulation line are respectively connected to the air inlet and the air outlet. The power device is arranged in the circulation line, and is configured to drive air to enter the circulation line from the air outlet and flow along the circulation line to the air inlet to enter the main chamber. The heating element is arranged in an air flow path to heat the air flowing in circulation. Part of the air flow path extends to the outside of the main chamber, which reduces the static pressure in the main chamber, increases the air flow rate, accelerates the heat transfer, and improves the food heating efficiency. Air is more evenly distributed in the main chamber, which solves the problem of the temperature of the main chamber being low in the center and high at the edges, and the main chamber has more space therein and is convenient to clean. Same is conducive to the implementation of various design forms of products.

Description

air fryer

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This disclosure is based on and claims priority to an application with CN application number 202311814800.2 and filing date December 25, 2023. The disclosure content of this CN application is hereby incorporated into this disclosure as a whole. Technical Field

[0003] The present disclosure relates to the technical field of cooking appliances, and in particular to an air fryer. Background Art

[0004] Current air fryers generally utilize a stacked burner assembly and frying tub assembly. The burner assembly, which includes key components such as a motor, centrifugal fan, heating elements, and a reflector, provides the heat source and power for forced air convection. The centrifugal fan within the burner assembly blows heat from the heating elements into the frying tub assembly from all sides, drawing it back to the fan through the center. This repetitive cycle circulates the hot air within the frying tub, allowing the heat carried by the air to quickly remove moisture from the food surface, creating a deep-frying effect.

[0005] It should be noted that the statements in this background technology section only provide background technology related to the present disclosure and do not necessarily constitute prior art.

[0006] Summary of the Invention

[0007] Therefore, the task of the present disclosure is to provide an air fryer, which can reduce the adsorption of oil and dirt on the power device, facilitate cleaning and improve heating efficiency.

[0008] To achieve the above-mentioned objectives, the present disclosure provides an air fryer comprising a main chamber, a circulation duct, a power unit, and a heating element. The main chamber has an area for placing food and has an air inlet and an air outlet. The circulation duct is disposed outside the main chamber, with its ends connected to the air inlet and the air outlet, respectively. The power unit is disposed within the circulation duct and is configured to drive air to circulate within the main chamber and the circulation duct. The heating element is disposed in the air flow path.

[0009] According to the present disclosure, on the one hand, a circulation duct is provided on the outside of the main chamber, and the air is circulated in the main chamber by external circulation. Such forced convection of external circulation can not only make the food cooked more evenly, but also make the cleaning of the air fryer easier, and is conducive to the realization of various forms of products; on the other hand, by hiding the power device in the circulation duct, the power device is less exposed to grease.

[0010] In some embodiments, the power device is disposed within a portion of the circulation conduit on the side of the main chamber.

[0011] In some embodiments, the air fryer further comprises a flow guide disposed in the main chamber, wherein the flow guide is configured to guide at least a portion of the air flowing into the main chamber from the air inlet.

[0012] In some embodiments, the air guide is configured to cause at least a portion of the air flowing from the air inlet into the main chamber to form a rotating airflow.

[0013] In some embodiments, the air guide is provided between the area for placing food and the air inlet.

[0014] In some embodiments, the flow guide comprises a partition and a flow guide channel passing through the partition, wherein the partition divides the main chamber into a first chamber and a second chamber.

[0015] In some embodiments, the guide channel is configured to extend in a direction that forms an angle with respect to the sidewall of the main chamber.

[0016] In some embodiments, the angle is between 30 degrees and 60 degrees.

[0017] In some embodiments, a plurality of guide channels are spaced apart and distributed on the partition plate.

[0018] In some embodiments, the plurality of guide channels are evenly spaced on the partition.

[0019] In some embodiments, the plurality of guide channels are distributed around the center of the partition in a centrally symmetrical manner.

[0020] In some embodiments, the air inlet includes a main air inlet and a secondary air inlet. The main air inlet is arranged on the bottom or top of the main chamber. The secondary air inlet is arranged on the side wall of the main chamber.

[0021] In some embodiments, the secondary air inlet is configured to project air in a direction that is angled relative to a sidewall of the primary chamber.

[0022] In some embodiments, the circulation pipeline includes a main pipeline and a bypass pipeline. The two ends of the main pipeline are respectively connected to the air outlet and the main air inlet. The two ends of the bypass pipeline are respectively connected to the main pipeline and the auxiliary air inlet.

[0023] In some embodiments, the bypass pipe is connected to the main pipe at a location close to the main air inlet.

[0024] In some embodiments, the heating element is disposed within the circulation conduit.

[0025] In some embodiments, the main cavity includes a cooking cavity and a heating cavity, the cooking cavity and the heating cavity are arranged in gas communication, the area for placing food is located in the cooking cavity, and the heating element is arranged in the heating cavity.

[0026] In some embodiments, the heating element is disposed in the first chamber.

[0027] Other features and advantages of the present disclosure will become apparent from the following detailed description of exemplary embodiments of the present disclosure with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The drawings described herein are used to provide a further understanding of the present disclosure and constitute a part of the present disclosure. The exemplary embodiments of the present disclosure and their descriptions are used to explain the present disclosure and do not constitute an improper limitation of the present disclosure. In the drawings:

[0029] FIG1 is a schematic diagram of an air fryer with a power device located next to a main chamber according to some embodiments of the present disclosure.

[0030] FIG2 is a schematic diagram of an air fryer in which a power device is located beside a main chamber according to another embodiment of the present disclosure.

[0031] FIG3 is a schematic diagram of an air fryer in which a power device is located on the upper side of a main chamber according to some embodiments of the present disclosure.

[0032] FIG4 is a schematic diagram of an air fryer in which a power device is located on the upper side of the main chamber according to another embodiment of the present disclosure.

[0033] FIG5 is a schematic diagram of an air fryer in which a power device is located on the lower side of a main chamber according to some embodiments of the present disclosure.

[0034] FIG6 is a schematic diagram of an air fryer in which a heating element is located in a circulation duct according to some embodiments of the present disclosure.

[0035] FIG7 is a schematic diagram of an air fryer provided with a flow guide according to some embodiments of the present disclosure.

[0036] FIG8 is a top view of the flow guide member in FIG7 .

[0037] FIG9 is a top view of flow guides according to yet other embodiments of the present disclosure.

[0038] FIG10 is a top view of flow guides according to other embodiments of the present disclosure.

[0039] FIG11 is a cross-sectional view of a flow guide according to some embodiments of the present disclosure.

[0040] FIG12 is a schematic diagram of an air fryer provided with a bypass duct according to some embodiments of the present disclosure.

[0041] FIG13 is a top view of the air fryer in FIG12 . DETAILED DESCRIPTION

[0042] The following will be combined with the drawings in the embodiments of the present disclosure to clearly and completely describe the technical solutions in the embodiments of the present disclosure. Obviously, the described embodiments are only part of the embodiments of the present disclosure, rather than all the embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is in no way intended to limit the present disclosure and its application or use. Based on the embodiments in the present disclosure, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present disclosure.

[0043] Unless otherwise specifically stated, the relative arrangement of the parts and steps, numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present disclosure. At the same time, it should be understood that, for ease of description, the sizes of the various parts shown in the drawings are not drawn according to actual proportional relationships. The technology, methods and equipment known to those of ordinary skill in the relevant art may not be discussed in detail, but in appropriate cases, the technology, methods and equipment should be considered as part of the specification. In all examples shown and discussed here, any specific value should be interpreted as being merely exemplary, rather than as a limitation. Therefore, other examples of the exemplary embodiments may have different values. It should be noted that similar numbers and letters represent similar items in the following figures, and therefore, once an item is defined in one figure, it does not need to be further discussed in subsequent figures.

[0044] For ease of description, spatially relative terms such as "above", "above", "on the upper surface of", "above", etc. may be used herein to describe the spatial positional relationship of a device or feature to other devices or features as shown in the figures. It should be understood that spatially relative terms are intended to include different orientations of the device in use or operation in addition to the orientation described in the figures. For example, if the device in the drawings is inverted, the device described as "above other devices or structures" or "above other devices or structures" will be subsequently positioned as "below other devices or structures" or "below other devices or structures". Thus, the exemplary term "above" can include both "above" and "below". The device may also be positioned in other different ways, and the spatially relative descriptions used herein are interpreted accordingly.

[0045] The air fryers in the related art have the following problems: 1) The inner side of the reflector reflects the heat of the heating tube, while the outer side of the reflector is exposed to cold air for cooling other components, resulting in a large temperature difference between the inside and outside of the reflector, so that grease is easily attached to the reflector; 2) Due to the compact internal structure of the burner, the various components of the burner are tightly connected, and the space is small, resulting in difficult to clean the grease attached to the burner assembly; 3) Since the centrifugal fan forms an internal circulation in a small space, there are too many components in this small space, resulting in excessive static pressure in the system and poor circulation, which affects the utilization rate of the heat energy generated by the heating tube. The fan speed is not high, and the narrow space puts a heavy load on the fan blades, making it difficult to increase the speed further, thereby limiting the wind speed in the oven and affecting the ability of air flow to remove moisture from the surface of the food. In addition, since the layout of existing air fryers is that the centrifugal fan discharges air around and draws air in the middle, the air volume in the center of the oven is the least. Therefore, the temperature in the center of the oven generally differs by 20-30 degrees from the temperature around it, that is, the temperature distribution in the oven is uneven. After putting food in, the air is difficult to flow to the bottom of the food due to the obstruction of the food. Therefore, the temperature difference between the bottom and the surface of the food is very large, resulting in poor cooking effect.

[0046] With reference to FIG1 , the present disclosure provides an air fryer, comprising a main chamber 1, a circulation duct 2, a power device 3, and a heating element 4. The main chamber 1 has an area for placing food, and has an air inlet 11 and an air outlet 12. The circulation duct 2 is arranged outside the main chamber, and the two ends of the circulation duct 2 are respectively connected to the air inlet 11 and the air outlet 12. The power device 3 is arranged in the circulation duct 2, and is configured to drive air from the air outlet 12 into the circulation duct 2 and flow along the circulation duct 2 to the air inlet 11 to enter the main chamber 1, thereby causing the air to circulate in the main chamber 1 and the circulation duct 2. The heating element 4 is arranged on the flow path of the air, and is used to heat the air circulating in the main chamber 1 and the circulation duct 2.

[0047] Here, the main chamber 1, the power device 3 and the heating element 4 are connected by a circulation pipe. The cold air in the main chamber 1 is pumped to the position of the heating element 4 by the power device 3. After the air is heated at the heating element 4, it is transported to the main chamber 1 by the power device 3. In the main chamber 1, the air transfers heat to the food and cools down. Then, it is pumped back to the heating element 4 by the power device 3 to be heated. This cycle is repeated to complete the cooking of the food.

[0048] In the disclosed embodiment, a circulation duct 2 is disposed outside the main chamber 1, connecting the main chamber 1, the power unit 3, and the heating element 4. This extends a portion of the air flow path for heating food outside the main chamber 1. Furthermore, the power unit 3 is separated from the existing burner assembly and placed in the circulation duct 2, providing power for forced convection of air within the main chamber 1. This transforms the conventional internal circulation of an air fryer into an external circulation, allowing air to circulate fully within the circulation duct 2 and the main chamber 1. This reduces static pressure within the main chamber 1, increases the air convection velocity, accelerates heat transfer, and improves food heating efficiency. Furthermore, compared to conventional air fryers, the external circulation method allows for more even distribution of heated air within the main chamber 1, avoiding the problem of low temperatures at the center of the main chamber 1 and high temperatures at the periphery. Placing the power unit 3 in the circulation duct 2 also eliminates the space required for arranging the power unit 3 within the main chamber 1, leaving more space within the main chamber 1 and significantly facilitating cleaning of the air fryer. It is also beneficial for the product to achieve various design forms and is no longer limited to the stacking method of traditional air fryers.

[0049] In some embodiments, the air fryer also includes a grill 6 arranged in the main chamber 1, which is used to support food. The grill 6 is arranged in the main chamber 1 near the air outlet 11 so that the air flows into the main chamber 1 from the air outlet 11 and is blown toward the food.

[0050] Optionally, the power device 3 includes but is not limited to an axial flow fan or a centrifugal fan, as long as it can pump air.

[0051] Referring to Figure 1 , in some embodiments, the air inlet 11 and the air outlet 12 are located at the upper and lower ends of the main chamber 1 in the axial direction, respectively. The air inlet 11 is configured so that the direction of air entering the main chamber 1 is parallel to the axis of the main chamber 1. In other words, hot air enters the main chamber 1 from top to bottom or bottom to top through the circulation duct 2, thereby forming convection within the main chamber 1 and improving the heating efficiency of the food.

[0052] For example, the air inlet 11 is provided at the bottom end of the main chamber 1, and the air outlet 12 is provided at the top end of the main chamber 1, so that air flows from bottom to top in the main chamber 1 to heat the food. Alternatively, the air inlet 11 is provided at the top end of the main chamber 1, and the air outlet 12 is provided at the bottom end of the main chamber 1, so that air flows from top to bottom in the main chamber 1 to heat the food.

[0053] Therefore, the external circulation forced convection path formed by the power device 3 to transport air from the bottom to the top or from the top to the bottom will spread throughout the entire main cavity 1, and the cooking effect on the back of the food can be guaranteed even if there is obstruction from the baking tray and food.

[0054] However, the position design of the air inlet 11 and the air outlet 12 is not limited to the top and bottom ends of the main chamber 1. The air inlet 11 and the air outlet 12 can also be respectively arranged on the top side and the bottom side of the main chamber 1, or respectively arranged on the top side and the bottom of the main chamber 1, or respectively arranged on the top and the bottom side of the main chamber 1, as long as convection can be generated in the main chamber 1.

[0055] Referring to FIG. 2, in some embodiments, the air inlet 11 and the air outlet 12 are respectively located at positions near the upper end and the lower end of the side wall of the main chamber 1. In this embodiment, air flows into or out of the main chamber 1 in a direction perpendicular to the axis of the main chamber 1, which can save the space below and above the main chamber 1 and optimize the layout of the air fryer.

[0056] As some alternative solutions, referring to FIG. 3, both the air inlet 11 and the air outlet 12 are configured to allow air to flow into or out of the main chamber 1 in a direction parallel to the axis of the main chamber 1. Or, referring to FIG. 4, one of the air inlet 11 and the air outlet 12 is configured to allow air to flow into or out of the main chamber 1 in a direction perpendicular to the axis of the main chamber 1, and the other of the air inlet 11 and the air outlet 12 is configured to allow air to flow into or out of the main chamber 1 in a direction parallel to the axis of the main chamber 1. This can change the air circulation path and the heating efficiency.

[0057] Referring to FIG. 1, in some embodiments, the power device 3 is arranged in the pipe portion of the circulation pipe 2 on the side of the main chamber 1.

[0058] Specifically, the circulation pipe 2 includes an upper horizontal section located above the main chamber 1, a vertical section located on the side of the main chamber 1, and a lower horizontal section located below the main chamber 1. The air flow path in the circulation pipe 2 is in a "C" shape. The power device 3 is arranged in the vertical section, which can effectively avoid the main chamber 1. Compared with the related art where the power device is directly connected to the main chamber or arranged in the main chamber, the structure design of the main chamber 1 can be made more concise. It avoids the direct contact between the power device 3 and the main chamber 1, and the high temperature in the main chamber 1 during cooking will not be directly transmitted to the power device 3, reducing the risk of the power device 3 malfunctioning due to high temperature. On the other hand, the power device 3 is arranged on the side of the main chamber 1, which can leave a space for air to flow in the circulation pipe 2. After the air enters the circulation pipe 2 from the air outlet 12, under the continuous action of the power device 3, it enters the main chamber 1 through the air inlet 11 at a higher flow rate, accelerating heat transfer.

[0059] Referring to Figures 3-5 , in other embodiments, the power unit 3 can also be installed in the area of ​​the circulation duct 2 above or below the main chamber 1. That is, the power unit 3 is installed in the upper or lower transverse section. Compared to the solution where the power unit 3 is installed in the vertical section of the circulation duct 2, this can save space on the side of the main chamber 1, making the vertical section of the circulation duct 2 and the main chamber 1 more compact.

[0060] 7 to 11 , in some embodiments, the air fryer further includes a guide member 5 disposed in the main chamber 1 , and the guide member 5 is configured to guide at least a portion of the air flowing into the main chamber 1 from the air inlet 11 .

[0061] The guide member 5 can change the flow direction of the air entering the main chamber 1 from the air inlet 11, change the flow path of the air in the main chamber 1, and thus change the heating efficiency of the food.

[0062] In some embodiments, the air guide 5 is configured to form a rotating airflow into at least a portion of the air flowing from the air inlet 11 into the main chamber 1 .

[0063] This allows the hot air to be more evenly distributed within the main chamber 1, thereby improving heating efficiency.

[0064] In other words, the design of the air guide 5 causes the airflow in the main chamber 1 to exhibit a rotating or spiral state, thereby making the flow in the main chamber 1 more turbulent. This is more beneficial for cooking food because in the empty state, that is, when there is no food in the main chamber 1, the air convection path is fixed. However, when food is added, the air convection path becomes uncertain due to the obstruction of the food. Moreover, the placement and amount of food are random. Therefore, the spiral airflow path created by the provision of the air guide 5 can effectively avoid this interference, allowing the hot air to circulate to almost all locations in the main chamber 1, greatly improving the temperature uniformity during the cooking process.

[0065] In some embodiments, as shown in FIG. 7 , the air guide 5 is disposed between the area for placing food and the air inlet 11 .

[0066] Specifically, the distance between the guide member 5 and the air inlet 11 is smaller than the distance between the guide member 5 and the air outlet 12. After the air enters the main chamber 1 through the air inlet 1, the flow direction is not directly changed by the guide member 5, but is changed by the guide member 5 after flowing a certain distance inside the main chamber 1. This ensures that the air can enter the main chamber 1 at a higher flow rate, thereby improving the air circulation efficiency.

[0067] Referring to Figures 8-11, in some embodiments, the flow guide 5 includes a partition 51 and a flow guide channel 52 extending through the partition 51. The partition 51 separates the main chamber 1 into a first chamber 1a and a second chamber 1b. The air inlet 11 communicates with the first chamber 1a. The area for placing food is provided in the second chamber 1b. The heating element 4 can be disposed in the first chamber 1a.

[0068] Specifically, under the separating effect of the partition 51, after the air enters the main chamber 1, the flow direction in the first chamber 1a does not change significantly, and remains roughly the same as the exit direction entering the main chamber 1 through the air inlet 11. When the air flows in the first chamber 1a to the position of the guide member 5, it enters the second chamber 1b through the guide channel 52. Under the guiding effect of the guide channel 52, the flow direction and flow rate of the air in the second chamber 1b change to a certain extent compared with the flow direction and flow rate in the first chamber 1a. Through a simple mechanical mechanism, the flow direction and flow rate of the air are adjusted, thereby changing the heating efficiency of the food.

[0069] For example, the air inlet 11 is configured to allow air to enter the main chamber 1 in a direction parallel to the axis of the main chamber 1, and the air guide channel 52 is configured to direct the air at an angle to the axis of the main chamber 1. This reduces the velocity of the air in the second chamber 1b. In other words, after entering the second chamber 1b, the air takes longer to flow to the air outlet 12, increasing the heat exchange time between the air and the food and improving heating efficiency.

[0070] As described above, in the empty state (no food), the air flow path in the second chamber 1b is relatively fixed. However, after food is placed, the food itself blocks the air flow, and the food placement and volume occupied by the food are random. Therefore, creating a chaotic air flow improves heating efficiency. To create a chaotic air flow, reduce blind spots for air convection, and improve food heating efficiency, referring to Figures 8-11, in some embodiments, the guide channel 52 is configured to extend at an angle to the sidewall of the main chamber 1.

[0071] In some embodiments, the angle is between 20 degrees and 70 degrees, and in other embodiments, between 30 degrees and 60 degrees.

[0072] Referring to Figures 8-11 , in some embodiments, the flow guide 5 includes a plurality of flow channels 52. The plurality of flow channels 52 are spaced apart, and in particular, evenly spaced, on the partition 51. This can make the air flow in the second chamber 1b more turbulent and increase the flow rate of air from the first chamber 1a into the second chamber 1b, thereby improving the air circulation efficiency of the air fryer and, in turn, the heating efficiency.

[0073] In some embodiments, a plurality of guide channels 52 are longitudinally or transversely spaced apart on the partition plate 51 to make the flow of air in the second chamber 1 b more turbulent.

[0074] 8 to 11 , in some embodiments, a plurality of guide channels 52 are distributed around the center of the partition plate 51 in a centrosymmetrical manner.

[0075] Such an arrangement allows the air to form a rotating airflow (spiral airflow) under the action of the guide channel 52, thereby making more complete contact with the food and improving the heating efficiency.

[0076] Optionally, the guide member 5 includes four guide channels 52. The four guide channels 52 are centrally symmetrically distributed around the center of the partition 51. After entering the main chamber 1, the air is shaped into a spiral flow under the action of the four guide channels 52, which increases the contact area with the food and thereby improves heating efficiency.

[0077] Furthermore, in the above-mentioned embodiment in which four guide channels 52 are provided, referring to FIG8 , the midpoint of the partition 51 is recorded as point O, and a plane rectangular coordinate system is established based on this, the midpoint of a certain guide channel 52 in the axial direction is recorded as point A, and the acute angle between the line segment OA and the X-axis is defined as α. By making α take different values, the flow path of the airflow in the main chamber 1 can be changed, thereby obtaining different heating effects.

[0078] For example, Figure 8 shows a schematic diagram of α taking 30°, Figure 9 shows a schematic diagram of α taking 45°, and Figure 10 shows a schematic diagram of α taking 60°. It can be seen that as the value of α increases, the outlet of the guide channel 52 is closer to the inner wall of the main chamber 1, which makes it easier for the airflow to blow directly onto the inner wall, resulting in a drop in dynamic pressure and a rapid slowdown in the speed of the airflow, which is not conducive to cooking food. However, when the value of α is too small or too large, for example, when the extreme value of 0° or 90° is taken, there will always be two airflows at the outlets of the four guide channels 52 that are in a parallel state, which is not conducive to the formation of a cyclone.

[0079] In summary, in order to obtain better heating efficiency, α can be 30°, 45°, or 60°. In other embodiments, it is 45°.

[0080] 11 , the acute angle between the axis of the flow channel 52 and the plane of the partition 51 is defined as β. By setting different values ​​of β, the flow path of the airflow in the main chamber 1 can be changed, thereby achieving different heating effects.

[0081] When the value of β is larger, for example, close to 90°, the airflow will blow straight upward, which is not conducive to the formation of a cyclone and cannot achieve the purpose of achieving turbulence. When blowing straight upward, the airflow with high wind speed and high temperature directly acts on the position of the food facing the air outlet, causing the part of the food directly above the air outlet to heat up too quickly or even burn, and the fat in the food is also easy to fall into the air outlet; when the value of β is smaller, for example, close to 0, the wind speed slows down, which is not friendly to the purpose of high-speed hot air, but it can prevent a certain position of the food from being directly blown, overheated, and single-point burnt, and can also minimize the problem of fat dripping into the air outlet.

[0082] In summary, in order to facilitate the formation of a spiral airflow in the main chamber 1 to obtain better heating efficiency and heating effect, β can be 30° or 60°. In other embodiments, 30° is used.

[0083] Referring to Figure 11 , in some embodiments, the deflector 5 further includes a panel 53 positioned at the edge of a partition 51. The partition 51 is a plate-shaped member extending horizontally. The profile of the partition 51 matches the cross-sectional profile of the main chamber 1, so that the partition 51 divides the main chamber 1 into two chambers. The panel 53 extends in height to form a recessed area in conjunction with the partition 51. During cooking, food is placed above the recessed area, where it collects any oil droplets that fall from the food during cooking.

[0084] In some embodiments, the enclosure 53 is provided with a structure for mounting the grill 6. The grill 6 is mounted on the enclosure 53 at a position lower than the enclosure 53. This can improve the effect of the recessed area in collecting oil droplets and reduce the amount of oil droplets adhering to the sidewalls of the main chamber 1.

[0085] Referring to Figure 12, in some embodiments, the air inlet 11 includes a primary air inlet 11a and a secondary air inlet 11b. The primary air inlet 11a is disposed at the bottom or top of the main chamber 1. The secondary air inlet 11b is disposed on the sidewall of the main chamber 1. As described below, under the action of the power device 3, a portion of air enters the main chamber 1 through the primary air inlet 11a, while another portion of air enters the main chamber 1 through the secondary air inlet 11b.

[0086] Specifically, the emission direction of the main air inlet 11a and the emission direction of the auxiliary air inlet 11b are different, so that when the air enters the main cavity 1, it enters the main cavity 1 from the bottom and side wall through the main air inlet 11a and the auxiliary air inlet 11b respectively, thereby evenly heating the food from the bottom or top and side of the food, thereby improving the heating efficiency and heating effect.

[0087] 13 , in some embodiments, the secondary air inlet 11 b is configured to eject air in a direction that is angled with respect to the sidewall of the main chamber 1 .

[0088] This can make the flow of air entering the main chamber 1 from the secondary air inlet 11b more turbulent, thereby improving the heating efficiency of food.

[0089] In order to achieve the diversion of the air in the circulation duct 2 intended to enter the main chamber 1, so that part of the air enters the main chamber 1 through the main air inlet 11a and the other part of the air enters the main chamber 1 through the secondary air inlet 11b, referring to Figures 12 and 13, in some embodiments, the circulation duct 2 includes a main duct 21 and a bypass duct 22. The first end of the main duct 21 is connected to the air outlet 12. The second end of the main duct 21 is connected to the main air inlet 11a. The first end of the bypass duct 22 is connected to the main duct 21. The second end of the bypass duct 22 is connected to the secondary air inlet 11b.

[0090] 12 , in some embodiments, a first end of the bypass pipe 22 is connected to a position of the main pipe 21 close to the main air inlet 11 a .

[0091] This allows the air in the main duct 21 to begin diverting when it approaches the main air inlet 11a, ensuring a higher air velocity in the area between the air outlet 12 and the connection with the bypass duct 22. This improves the overall air circulation efficiency of the air fryer, thereby enhancing heating efficiency. Furthermore, this location can reduce heat loss from the air in the bypass duct 22 more than other locations.

[0092] 12-13 , in some embodiments, the air inlet 11 includes multiple auxiliary air inlets 11b, and the circulation pipe 2 includes multiple bypass pipes 22. Each bypass pipe 22 has a first end connected to the main pipe 21 and a second end connected to one of the auxiliary air inlets 11b.

[0093] Specifically, the first ends of the multiple bypass pipes 22 are connected to the main pipe 21, and the second ends of the multiple bypass pipes 22 are respectively connected to different positions of the side wall of the main chamber 1, so that air enters the main chamber from different positions of the side wall of the main chamber, thereby heating the sides of the food in multiple directions, thereby improving the heating efficiency.

[0094] Optionally, the circulation duct 2 includes four bypass ducts 22, which extend from the main duct 21 to corresponding secondary air inlets 11b arranged at equal intervals on the side wall of the main chamber 1, so that the air passes through the four bypass ducts 22 to heat the sides of the food in four directions, thereby improving the heating efficiency.

[0095] 6-7 , in some embodiments, the heating element 4 is disposed in the circulation pipe 2 .

[0096] Specifically, the heating element 4 can be set at any position of the circulation pipe 2, so as not to occupy the space of the main chamber 1, and the structure of the main chamber 1 can be optimized, and the structure design of the main chamber 1 can be more streamlined, which facilitates the disassembly and cleaning of the main chamber 1.

[0097] Optionally, the heating element 4 includes a heating tube.

[0098] Different from the embodiment in which the heating element 4 is arranged in the circulation pipe 2, referring to Figure 1, in some embodiments, the main cavity 1 includes a cooking cavity and a heating cavity, the cooking cavity and the heating cavity are arranged in gas communication, the area for placing food is located in the cooking cavity, and the heating element 4 is arranged in the heating cavity.

[0099] In this embodiment, the main chamber 1 is divided into two chambers, allowing the food and heating element to be located in separate chambers. This streamlines the food compartment structure and improves cleaning convenience. The air inlet 11 is provided in one of the cooking chamber and the heating chamber, and the air outlet 12 is provided in the other.

[0100] 6 , in some embodiments, heating elements 4 are provided in both the heating chamber and the circulation duct 2. This allows the air to be fully heated during its flow, thereby improving the heating efficiency of the food.

[0101] In contrast to the above-described embodiments, referring to FIG7 , in some embodiments, heating elements 4 are provided in both the main chamber 1 and the circulation duct 2. Specifically, the heating element 4 in the main chamber 1 is positioned near the air inlet 11. This allows the air to be heated in the circulation duct 2 and then enter the main chamber 1 through the air inlet 11, where it is heated again before flowing through the food. This arrangement allows the air to be heated twice consecutively, minimizing cooling of the air after being heated in the circulation duct 2 as it flows toward the food, thereby improving heating efficiency.

[0102] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present disclosure and not to limit it. Although the present disclosure has been described in detail with reference to the preferred embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present disclosure can still be modified or some technical features can be replaced by equivalents without departing from the spirit of the technical solutions of the present disclosure, which should all be included in the scope of the technical solutions requested for protection in the present disclosure.

Claims

1. An air fryer, comprising: A main chamber (1), the main chamber (1) having an area for placing food, and having an air inlet (11) and an air outlet (12); A circulation duct (2), the circulation duct (2) being arranged outside the main chamber, and both ends of the circulation duct (2) being respectively connected to the air inlet (11) and the air outlet (12); A power device (3), the power device (3) being arranged inside the circulation duct (2), and being arranged to drive air to circulate inside the main chamber (1) and the circulation duct (2); And A heating element (4), the heating element (4) being arranged on the air flow path.

2. The air fryer according to claim 1, wherein, The power device (3) is arranged inside the duct portion of the circulation duct (2) on the side of the main chamber (1).

3. The air fryer according to claim 1 or 2, wherein, The air fryer further comprises a flow guide member (5) arranged inside the main chamber (1), the flow guide member (5) being arranged to guide at least part of the air flowing into the main chamber (1) from the air inlet (11).

4. The air fryer according to claim 3, wherein, The flow guide member (5) is arranged to make at least part of the air flowing into the main chamber (1) from the air inlet (11) form a swirling air flow.

5. The air fryer according to claim 3, wherein, The flow guide member (5) is arranged between the area for placing food and the air inlet (11).

6. The air fryer according to any one of claims 3 to 5, wherein, The flow guide member (5) comprises a partition plate (51) and a flow guide channel (52) penetrating through the partition plate (51), the partition plate (51) dividing the main chamber (1) into a first chamber (1a) and a second chamber (1b).

7. The air fryer according to claim 6, wherein, The flow guide channel (52) is arranged to extend in a direction angled with respect to the side wall of the main chamber (1).

8. The air fryer according to claim 6 or 7, wherein, A plurality of the flow guide channels (52) are spaced apart on the partition plate (51).

9. The air fryer according to claim 8, wherein, The plurality of flow guide channels (52) are equally spaced on the partition plate (51).

10. The air fryer according to claim 8, wherein, The plurality of flow guide channels (52) are distributed around the center of the partition plate (51) in a centrally symmetric form.

11. The air fryer according to any one of claims 1 to 10, wherein, The air inlet (11) comprises a main air inlet (11a) and a secondary air inlet (11b), the main air inlet (11a) being arranged at the bottom or top of the main chamber (1), and the secondary air inlet (11b) being arranged on the side wall of the main chamber (1).

12. The air fryer according to claim 11, wherein, The secondary air inlet (11b) is configured to make air eject in a direction angled with respect to the side wall of the main chamber (1).

13. The air fryer according to claim 12, wherein, The angle is between 30 degrees and 60 degrees.

14. The air fryer according to any one of claims 11 to 13, wherein, The circulation duct (2) comprises a main duct (21) and a bypass duct (22), both ends of the main duct (21) being respectively connected to the air outlet (12) and the main air inlet (11a), and both ends of the bypass duct (22) being respectively connected to the main duct (21) and the secondary air inlet (11b).

15. The air fryer according to claim 14, wherein, The connection position of the bypass duct (22) and the main duct (21) is close to the main air inlet (11a).

16. The air fryer according to any one of claims 1 to 10, wherein, The heating element (4) is arranged inside the circulation duct (2).

17. The air fryer according to any one of claims 1 to 10, wherein, The main chamber (1) includes a cooking chamber and a heating chamber, the cooking chamber and the heating chamber are provided in gas communication, the area for placing food is located in the cooking chamber, and the heating element (4) is provided in the heating chamber.

18. The air fryer according to claim 6, wherein, The heating element (4) is provided in the first chamber (1a).

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