Air Fryer Forced-Convection Cooling for Low Shell Temperature
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Solution Overview
Problem
Existing air fryers suffer from poor heat dissipation, leading to increased shell temperatures, potential user scalding, and reduced service life due to inadequate heat management.
Innovation Solution
An air fryer design incorporating a middle shell with an air supply duct, exhaust fan, and strategically placed air suction structures to facilitate airflow and heat dissipation, including an air guide cover to direct heat away from the upper and bottom covers, and a second air suction structure to manage heat in the electrical installation area.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the heating cavity is used to cook food, then the cooking function is achieved, but the shell temperature increases causing scalding risk
Solution Approach 1:
The patent introduces air as an intermediary cooling medium that flows through the air supply duct and air guide area. This air acts as a heat carrier, absorbing heat from the heating cavity and electrical components, and transporting it to the exhaust area for discharge, thereby preventing shell temperature increase and scalding risk
Solution Approach 2:
The patent uses pneumatic principles by creating a forced air circulation system. The exhaust fan generates negative pressure to draw air through the air supply duct, and the air guide cover directs this airflow to form a cooling flow field around the heating cavity, achieving active heat dissipation through controlled air movement
2Productivity
If the heating cavity operates at high temperature, then cooking efficiency is improved, but heat dissipation effect deteriorates
Solution Approach 1:
The patent segments the internal space into distinct functional zones: air supply duct for cooling air intake, air guide area for directed airflow, heating cavity for cooking, and exhaust area for hot air discharge. This segmentation allows simultaneous high-temperature cooking and efficient heat dissipation by separating the heating and cooling pathways
Solution Approach 2:
The patent adds a thermal management dimension to the cooking system by introducing a three-dimensional airflow path that wraps around the heating cavity. The air guide cover creates a volumetric cooling flow field that multiplies the heat dissipation surface area, enabling efficient heat removal without compromising cooking temperature
3Duration of action of moving object
If the fryer operates for long term, then cooking capacity increases, but service life decreases due to heat damage
Solution Approach 1:
The patent establishes continuous heat dissipation action through the air circulation system. Air continuously flows from the air supply duct, through the air guide area surrounding the heating cavity and electrical components, to the exhaust area. This continuous cooling action prevents heat accumulation and protects components during long-term operation, maintaining reliability
Solution Approach 2:
Air serves as a continuous intermediary cooling medium that constantly absorbs heat from the heating cavity and electrical components. This continuous heat transfer through the air medium prevents thermal damage to components, enabling long-term operation without compromising service life
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The design effectively maintains the outer walls at normal temperatures, preventing scalding and prolonging the machine's service life by efficiently dissipating heat and protecting electrical components.
Implementation Method 1
an exhaust fan is arranged in the exhaust area I. The air guide area II communicated with the exhaust area I is formed between the air guide cover and the top wall of the motor cover, the air guide area II is communicated with the air supply duct
Implementation Method 2
the external air is entered into the electrical installation area III from the second air suction structure driven by the exhaust fan, and is entered into the air guide area II from the electrical installation area III, and finally is discharged from the exhaust area I to the outside
Data Source
AI summary
The disclosure discloses an air fryer with cooling function. By setting the first air suction structure on the bottom wall of the bottom cover, an air supply duct is set on the side wall of the bottom cover, and an air guide cover is added on the middle shell. When the exhaust fan is started, the external air flows in from the first air suction structure, enters the air guide area through the air supply duct, and then enters the exhaust area, and finally is discharged from the exhaust area to the outside. As the outside air continuously flows along the side wall of the bottom cover, the heat radiated from the side wall of the heating cavity can be taken away during heating. The side wall of the bottom cover is in the normal temperature state. Similarly, the bottom wall of the bottom cover can take away a large amount of heat when the air continuously flows in, and the bottom wall is in the normal temperature state. Due to the barrier effect of the air guide cover, the upper cover can avoid a large amount of heat radiated from the heating cavity, and by setting a second air suction structure, the outside air can continuously flow into the electric appliance holding cavity to take away a small part of the heat radiated from the heating cavity to the electric appliance holding cavity, the upper cover is in the normal temperature state, and the outer wall of the air fryer is in the normal temperature state.