WO2023165498A1 - 一种立体热风循环的空气炸锅 - Google Patents

一种立体热风循环的空气炸锅 Download PDF

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Publication number
WO2023165498A1
WO2023165498A1 PCT/CN2023/078912 CN2023078912W WO2023165498A1 WO 2023165498 A1 WO2023165498 A1 WO 2023165498A1 CN 2023078912 W CN2023078912 W CN 2023078912W WO 2023165498 A1 WO2023165498 A1 WO 2023165498A1
Authority
WO
WIPO (PCT)
Prior art keywords
air
hot air
fryer
baking pan
pot body
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2023/078912
Other languages
English (en)
French (fr)
Inventor
朱泽春
楼伟
陈龙
郭红伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Joyoung Co Ltd
Original Assignee
Joyoung Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Joyoung Co Ltd filed Critical Joyoung Co Ltd
Priority to EP23762897.9A priority Critical patent/EP4487741A4/en
Priority to AU2023227272A priority patent/AU2023227272B2/en
Priority to KR1020247031750A priority patent/KR20240151846A/ko
Priority to US18/843,408 priority patent/US20250194853A1/en
Publication of WO2023165498A1 publication Critical patent/WO2023165498A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0664—Accessories
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

Definitions

  • the present application relates to the field of household appliances, in particular to an air fryer.
  • the air fryer is a cooking device that uses hot air to bake food, and has been favored by consumers in recent years.
  • the air fryer usually includes a pot body and a hot air component arranged above the pot body, and the hot air component generates hot air to bake the food in the pot body.
  • the forced airflow is preferentially in contact with the lower surface of the ingredients, which can make the lower surface of the ingredients get a better baking effect, but because the upper surface of the ingredients cannot (or is difficult) directly Blown by hot air, it is easy to have a big difference in the baking effect between the upper surface and the lower surface of the ingredients, that is, an excessively forced circulating air flow is formed in the air fryer, and the lower surface of the ingredients has the problem of over-baking, but it is easy to appear up and down of the ingredients There is an uneven baking effect on the surface. In severe cases, because the lower surface of the ingredients receives too much circulating air, over-baking the lower surface of the ingredients will also cause burnt burns on the lower surface of the ingredients.
  • the air fryer needs to use the fryer basket to form an air duct in the pot body, the space between the fryer basket and the pot body cannot be used for cooking, and the volume space of the fryer basket itself is intelligently used for food baking, so the space utilization rate is low.
  • the applicant's patent CN202120635445.2 discloses a baking pan with a flanging height of 10-50 mm
  • the air fryer of the grill pan has a gap of 3-20 mm between the flange 36 and the side wall of the pot body, forming a short air duct form, which does not force hot air (or a large Part of the hot air) is blown upwards from the bottom of the pot body along the air duct, the problem of over-baking the lower surface of the ingredients has been significantly improved, and the space occupation of the pot body by the short side of the baking pan has also been solved, making the space of the air fryer Utilization has been improved.
  • the air duct enters the bottom of the baking pan to heat the lower surface of the food, and another part of the hot air blows to the upper surface of the food. Therefore, the size and placement of the baking pan greatly affect the distribution of hot air on the upper and lower sides of the baking pan. In view of this, it is urgent to find out the optimal size and placement of the baking pan. When the requirements are met, the hot air can be reasonably distributed on the upper and lower sides of the baking pan. The baking effect of the surface under the action of hot air is close, and both sides of the ingredients can be heated evenly.
  • this application associates the size and placement of the baking pan with the size of the pot body, Air fryers with different volumes can all be baked uniformly by using the baking pan of the present application, and the cooking effect of the ingredients is better.
  • the application provides an air fryer with three-dimensional hot air circulation, including:
  • the baking pan the baking pan is placed in the pot body, the baking pan includes a baking pan body and short sides extending upward from the edge of the baking pan body, the baking pan body is provided with a through air return port, the The ratio of the distance between the top of the short side and the bottom wall of the pot to the height of the pot is 0.2-0.45;
  • the first air channel, the short side and the side wall of the pot body form a first air channel, the ratio of the width of the first air channel to the radius of the pot body is 0.05-0.2;
  • the second air passage, the baking pan body and the bottom wall of the pot body form a second air passage, and a flow guide is arranged in the second air passage, when the hot air generated by the hot air component flows through the short side of the baking pan, A part of the hot air is separated by the short sides and blows to the upper surface of the baking pan, and a part of the hot air enters the second air channel from the first air channel, and is guided by the deflector in the second air channel to blow to the lower surface of the grill pan.
  • the hot air generated by the hot air assembly will rotate and flow along the side wall of the pot body under the effect of the Coanda effect. Splitting, part of the hot air blows to the upper surface of the food, and part of the hot air enters the second air channel from the first air channel, and is guided by the guide ribs in the second air channel to blow to the upper surface of the food.
  • the top edge plays the role of dividing the hot air. The position of the top edge of the short side of the baking pan determines the distribution of hot air at the upper and lower ends of the baking pan.
  • This application reasonably sets the position and size of the baking pan (position: the top of the short side and the bottom wall of the pan body
  • the ratio H1/H of the distance to the height of the pot body is 0.2-0.45, and the size: the ratio L/R of the first air duct to the radius of the pot body is between 0.05-0.2), that is, the top of the short side of the baking pan is reasonably set
  • the position of the edge allows the short-side baking pan to separate the hot air to ensure a reasonable distribution of hot air on the upper and lower sides of the baking pan.
  • the baking effect of the upper surface of the food under the action of hot air and heat radiation is close to the baking effect of the lower surface of the food under the action of hot air. , the ingredients are evenly heated on both sides.
  • the installation position and size of the short-side baking pan are related to the size of the pot body, the technical effect of uniform heating can be achieved by using the baking pan of the present application to gather energy for pot bodies with different volumes.
  • a wind deflector for interrupting the rotation of the hot air is provided in the first air passage, and the hot air entering the first air passage is interrupted by the wind deflector before entering the second air passage.
  • a windshield that interrupts the hot air circulation is installed in the first air duct to reduce the circulating wind entering the second air duct, avoid turbulence, and improve the efficiency of the bottom air intake.
  • the air guide is connected to the grill pan, and the air guide extends into the first air channel to form the wind shield.
  • the deflector is connected to the baking pan, and the part of the deflector extending into the first air channel acts as a windshield, and the hot air blocked by the deflector in the first air channel will enter the second air channel along the deflector.
  • the rising hot air is formed in the second air duct, which can effectively reduce the hot air disturbance and improve the air intake efficiency.
  • the wind deflector extends obliquely along the rotation direction of the hot air.
  • Set the windshield It is inclined along the direction of hot air rotation, and the windshield can slowly change the direction of hot air to prevent turbulence and improve air intake efficiency.
  • the windshield is set separately from the baking tray.
  • the windshield and the baking pan are set separately, and the windshield and the baking pan can be disassembled and cleaned to improve the user experience.
  • the deflector and the wind deflector are arranged on the inner wall of the pot body, and the baking tray is positioned between the deflector and the wind deflector.
  • the deflector and the windshield are arranged on the inner wall of the pot body, and the baking pan is now placed in the space formed by the deflector and the windshield.
  • the position of the baking pan is fixed, the air duct is fixed, and the baking effect is stable.
  • the deflector and the windshield are arranged on the pot body, and the baking pan has a simple structure and is easy to clean.
  • the first air passage includes an upper circulation area and a lower turning area, the hot air flows in rotation in the circulation area, and the wind deflector in the turning area can completely interrupt the hot air rotation.
  • the first air duct includes the upper circulation area and the lower turning area.
  • the upper circulation area can ensure that enough hot air enters the first air duct, and the lower turning area is set to interrupt the hot air circulation to avoid the second wind. There is rotating and flowing hot air in the duct, which improves the efficiency of air intake.
  • the height of the turning area is H3, H3 ⁇ 5mm.
  • Reasonably set the height of the diversion area so that enough hot air can enter the first air duct and effectively block the rotation of hot air.
  • H3 ⁇ 0.5mm the turning area is too small, the rotation of the hot air cannot be completely blocked by the windshield, and there is rotating hot air in the second air duct, which makes it difficult to form an upward airflow, and the lower surface of the ingredients is difficult to be evenly heated, and the cooking effect is not good. good.
  • the height of the second air duct is H2, 5mm ⁇ H2 ⁇ 25mm.
  • H2 ⁇ 5mm the second air duct is too narrow, the air intake resistance is large, the air intake volume is small, and the thermal efficiency of the food is low;
  • H2>25mm the second air duct, the air intake volume of the second air duct is too large, The hot air is prone to turbulence in the second air channel, and it is difficult to form rising hot air, which affects the heating effect of the ingredients.
  • the windshield area of the windshield gradually increases from top to bottom.
  • the area of the windshield gradually increases from top to bottom.
  • the circulating wind of the rotating flow gradually decreases. Compared with the sudden interruption of the circulation, the hot air The gradual interruption of the rotation can reduce the occurrence of turbulence and improve the efficiency of air intake.
  • the hot air generated by the hot air assembly will Under the action of the Coanda effect, it rotates and flows along the side wall of the pot body.
  • the short side of the baking pan divides the hot air.
  • the first air channel enters the second air channel, and is guided by the guide ribs in the second air channel to blow to the upper surface of the ingredients. Since the top edge of the short side of the baking pan acts to divide the hot air, the top edge of the short side of the baking pan The position determines the distribution of hot air at the upper and lower ends of the baking pan.
  • This application reasonably sets the position and size of the baking pan (position: the ratio of the distance between the top of the short side and the bottom wall of the pot body to the height of the pot body H1/H is 0.2-0.45 , size: the ratio L/R of the first air channel to the radius of the pot body is between 0.05-0.2), that is, the position of the top edge of the short side of the baking pan is reasonably set, so that the short side baking pan can separate the hot air, ensuring The hot air on the upper and lower sides of the baking tray is reasonably distributed.
  • the baking effect of the upper surface of the ingredients under the action of hot air and heat radiation is similar to that of the lower surface of the ingredients under the action of hot air. Both sides of the ingredients are evenly heated.
  • the installation position and size of the short-side baking pan are related to the size of the pot body, the technical effect of uniform heating can be achieved by using the baking pan of the present application to gather energy for pot bodies with different volumes.
  • FIG. 1 is a schematic structural diagram of an air fryer according to an embodiment of the present application (flow guides omitted).
  • Fig. 2 is a schematic structural view of the air fryer (with the deflector omitted) in Embodiment 2 of the present application.
  • Fig. 3 is a schematic top view structure diagram of the air fryer according to Embodiment 2 of the present application.
  • Fig. 4 is a schematic structural view of the air fryer according to Embodiment 3 of the present application.
  • Fig. 5 is a schematic diagram of the installation state of the baking pan and the deflector in the third embodiment of the present application.
  • FIG. 6 is a schematic structural diagram of a flow guiding member according to Embodiment 3 of the present application.
  • FIG. 7 is a schematic structural view of the baking pan of Embodiment 4 of the present application.
  • Fig. 8 is a schematic structural view of the fifth embodiment of the flow guide of the present application.
  • the names of the components marked in the figure are as follows: 1. Pot body; 2. Hot air component; 21. Fan; 22. Heating pipe; 3. Baking tray; 31. Short side; 32. Baking pan body; 321. Air return port; 33. Flange; 331. Ventilation hole; 4. Windshield; 5. First air duct; 51. Circulation area; 52. Turning area; ; 7, diversion piece; 71, diversion rib; 711, support foot; 72, fixed ring.
  • first, second, etc. are used for descriptive purposes only, and should not be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, a feature defined as “first” or “second” may explicitly or implicitly include one or more of these features.
  • “plurality” means two or more, unless otherwise specifically defined.
  • a first feature being "on” or “under” a second feature may mean that the first and second features are in direct contact, or that the first and second features are indirect through an intermediary. touch.
  • descriptions referring to the terms “one embodiment”, “some embodiments”, “example”, “specific examples”, or “some examples” mean that specific features described in connection with the embodiment or example , structure, material or characteristic is included in at least one embodiment or example of the present application.
  • the schematic representations of the above terms are not necessarily directed to the same embodiment or example.
  • the described specific features, structures, materials or characteristics may be combined in any suitable manner in any one or more embodiments or examples.
  • this embodiment provides an air fryer, including a pot body 1 and a hot air assembly 2, the hot air assembly 2 is arranged above the pot body 1, and a baking pan 3 for accommodating food is arranged inside the pot body 1, and the baking pan 3 includes the baking pan body 32 and the short side 31 extending upward from the edge of the baking pan body 32, the short side 31 and the side wall of the pot body 1 form the first air channel 5, and the baking pan body 32 and the bottom wall of the pot body 1 form The second air passage 6, the bottom wall of the baking pan body 32 is also provided with a return air outlet 321, the distance between the short side 31 of the baking pan 3 and the bottom wall of the pot body 1 is H1, and the height of the pot body 1 is H, 0.2 ⁇ H1 /H ⁇ 0.0.45, the width of the first air duct 5 is L, the radius of the pot body 1 is R, 0.05 ⁇ L/R ⁇ 0.2.
  • the hot air generated by the hot air assembly 2 will rotate and flow along the side wall of the pot body 1 under the effect of the Coanda effect.
  • the short side 31 of the baking pan 3 divides the hot air, a part of the hot air blows to the upper surface of the food, and a part enters from the first air channel 5 to the second air channel and blows to the lower surface of the food.
  • baking tray 3 Because the position and the size of baking tray 3 are reasonably set in the present application (position: the ratio H1/H of the distance between the top of short side 31 and the bottom wall of pot body 1 and the height of pot body 1 is 0.2-0.45, size: the first wind
  • the ratio L/R of the radius of the road 5 to the pot body 1 is between 0.05-0.2)
  • the short-side baking pan 3 can separate the hot air, ensuring that the hot air on the upper and lower sides of the baking pan 3 is reasonably distributed, and the upper surface of the ingredients is between the hot air and the hot air.
  • the baking effect under the action of heat radiation is close to that of the lower surface of the ingredients under the action of hot air, and both sides of the ingredients are evenly heated.
  • the setting position and size of the short side 31 of the baking pan 3 are related to the size of the pot body 1 , the technical effect of uniform heating can be achieved by using the baking pan 3 of the present application to gather energy for pot bodies 1 with different volumes.
  • the hot air assembly 2 generates hot air and the flow velocity will gradually slow down during the process of rotating and flowing downward along the side wall of the pot body 1, and the hot air will gradually spread to the center of the pot body 1, so the position of the upper end of the short side 31 of the baking pan 3 (also That is, the windward position) is very important for separating the hot air.
  • the value of H1/H is between 0.2-0.45, the hot air can be evenly distributed on the upper and lower sides of the baking tray 3 .
  • the size of the baking pan 3 is constant, if H1/H is too large, that is, the position of the short side 31 of the baking pan 3 is too high, too much hot air enters the first air duct 5, and then flows from the second air duct 6.
  • the baking tray 3 is too small (L/R is too large), the first air duct 5 is too wide, and too much hot air enters the first air duct 5 Furthermore, the food is blown from the second air channel 6 to the lower surface of the food, the lower surface of the food is over-baked, and the food loaded on the baking tray 3 is too small, so the space is not utilized.
  • Table 1 shows the moderate color proportion of French fries corresponding to different L/R values. It can be seen from the table that when L/R ⁇ 0.05, the moderate color proportion of French fries is greater than 50%, and the cooking effect is better .
  • L/R is preferably between 0.05 and 0.2. This is because when L/R ⁇ 0.05, the width of the first air passage 5 is too narrow, and the air entering the first air passage 5 The hot air flow rate is small, the lower surface of the ingredients is likely to be undercooked, and the cooking effect is not good; when L/R>0.2, the carrying area of the baking pan 3 is too small to cook more ingredients.
  • Table 1 The proportion of moderate color of French fries corresponding to different L/R.
  • the hot air assembly 2 includes a heating pipe 22 and a fan 21 arranged below the heating pipe 22.
  • the wind generated by the rotation of the fan 21 is heated by the heating pipe 22 and then blows to the pot body 1 to bake the food in the pot body 1.
  • the fan 21 is a centrifugal fan 21, and the heating pipe 22 is arranged below the fan 21.
  • the centrifugal fan 21 has the characteristics of axial air intake and circumferential blowing. When the fan 21 rotates, it generates circumferentially rotating hot air. "Will flow along the side wall of the pot body 1, then flow radially inward along the bottom wall of the pot body 1, and then be re-inhaled by the fan 21 upwards to form a hot air circulation.
  • a wind guide cover is arranged above the pot body 1, and the wind guide cover can guide the hot air thrown by the fan 21, so that the hot air can flow down along the side wall of the pot body 1, and reduce the hot air turbulence in the pot body 1.
  • the hot air component 2 can also adopt other structures, such as adopting a self-heating fan 21 so as to omit the heating pipe 22 .
  • the grill pan 3 is punched and formed with a cold plate to realize opening and forming, and the opening ratio of the air return port 321 is greater than or equal to 40%. If the opening ratio of the air return port 321 is lower than 40%, the resistance to the upward flow of the hot air is greater, and the lower surface of the food cannot be fully heated, which affects the cooking effect.
  • the height of the second air duct 6 is H2, 5mm ⁇ H2 ⁇ 25mm, and the height of the second air duct 6 is set reasonably so that enough hot air can enter the second air duct 6 .
  • H2 ⁇ 5mm the second air duct 6 is too narrow, the air intake resistance is large, the air intake volume is small, and the thermal efficiency of the food is low;
  • H2>25mm the air intake of the second air duct 6 is too large, the hot air is prone to turbulence in the second air duct 6, and it is difficult to form an upward airflow, which affects the heating effect of the food.
  • the pan body 1 is provided with a grill pan 3 for holding food.
  • the grill pan 3 includes a pan body 32 and a short side 31 extending upward from the pan body 32.
  • the pan body 32 has a through loop.
  • the tuyere 321, the baking pan 3 is semi-suspended inside the pot body 1, the first air channel 5 is formed between the short side 31 and the side wall of the pot body 1, and the second air channel is formed between the baking pan body 32 and the bottom wall of the pot body 1 6.
  • the first air duct 5 and the second air duct 6 are in communication.
  • the short side 31 of the baking tray 3 can separate the hot air, so that part of the hot air is blown to the upper surface of the food, and some of the food is blown to the lower surface of the food. Both the upper and lower surfaces of the food can be blown to the hot air, and the cooking effect is better; moreover, The existence of the short side 31 can block the food, prevent the food from blocking the air duct, and improve the reliability of the cooking process.
  • a deflector is provided in the second air passage, and the deflector can guide the hot air entering the second air passage, so that the hot air blows to the lower surface of the baking pan.
  • the second air duct may or may not be provided with a flow guide, and the arrangement of the flow guide can make the upper and lower surfaces of the ingredients more balanced.
  • H1/H can be 0.2, 0.3, 0.45, etc.
  • L/R may be 0.05, 0.1, 0.15, 0.2, etc.
  • H2 can be 5mm, 10mm, 15mm, 25mm and so on.
  • this embodiment provides a specific structure of the air fryer.
  • a windshield 4 is arranged in the first air duct 5 , and the windshield 4 can interrupt the rotation of hot air in the first air duct 5 .
  • the hot air entering the first air passage 5 is blocked by the windshield 4 and then flows along the windshield 4 into the second air passage 6, and then blows to the ingredients above the baking tray 3 through the air return port 321, shortening the air intake path.
  • the air intake efficiency is improved.
  • the circulating wind entering the second air passage 6 is reduced, an upward airflow is easily formed in the second air passage 6, which further improves the air intake efficiency.
  • the first air duct 5 is divided into a circulation area 51 and a diversion area 52 from top to bottom.
  • the hot air can rotate and flow along the side wall of the pot body 1.
  • the windshield 4 in the diversion area 52 can completely block the rotation of the hot air, and the hot air flows into the diversion area 52 Immediately after being blocked, it can only flow into the second air passage 6 along the windshield 4.
  • the height of the diversion area 52 is H3, H3 ⁇ 5mm, and the height of the diversion area 52 is set reasonably so that enough hot air can enter the first air duct 5 and the hot air circulation can be effectively blocked.
  • H3 ⁇ 0.5mm the turning area 52 is too small, the rotation of the hot air cannot be completely blocked by the windshield 4, there is rotating hot air in the second air duct 6, it is difficult to form rising hot air, and it is difficult to evenly heat the lower surface of the food material , the cooking effect is not good.
  • the windshield 4 is detachably connected to the grill pan 3, and the windshield 4 can be disassembled and cleaned separately after cooking, so as to improve user experience.
  • the windshield 4 can be made of plastic or silicone material. It can be understood that, in other embodiments, the windshield 4 can be installed on the inner wall of the pot body 1, or can be installed in the first air duct 5 as a movable part.
  • the windshield 4 in order to reduce the turbulence of the hot air, is arranged obliquely along the rotation direction of the hot wind.
  • the inclined windshield 4 can slowly change the direction of the hot wind, prevent turbulence from occurring, and improve the air intake efficiency.
  • the area of the windshield 4 gradually increases from top to bottom, and the hot air entering the first air passage 5 is blocked by the windshield 4 during the flow process, and the circulating air of the rotating flow is gradually reduced.
  • the gradual interruption of the circulation wind can reduce the occurrence of turbulence and improve the efficiency of the air intake. That is, the area of the windshield 4 gradually increases from top to bottom until the area of the windshield 4 in the turning area 52 reaches the maximum and can be in contact with the short side 31 of the baking pan 3 and the side wall of the pot body 1 at the same time, completely opening break circulation.
  • H3 can be 5mm, 8mm, 10mm, etc., as long as H3 ⁇ 5mm is satisfied.
  • this embodiment provides another air fryer structure.
  • a deflector 7 is provided between the baking pan body 32 and the bottom wall of the pot body 1, and the deflector 7 is provided with deflector ribs 71, and the deflector ribs 71 extend into the turning area 52 A windshield 4 is formed.
  • the air guide 7 can guide the hot air in the second air duct 6, so that the hot air in the second air duct 6 can flow in an orderly manner under the action of the air guide 7, reducing turbulence and improving heat exchange efficiency;
  • the part of the guide rib 71 extending into the turning area 52 can serve as the windshield 4, and the windshield 4 can interrupt the rotation of the hot air in the turning area 52, so that there is no rotating hot air in the second air duct 6, and it is easy to form rise hot air.
  • the hot air entering the diversion area 52 cannot rotate and flow under the action of the flow guide rib 71, and will flow along the surface of the flow guide rib 71 under the action of the "Coanda effect", and along the flow guide rib 71 flows into the second air passage 6, and after mixing with the hot air flowing in from other directions in the second air passage 6, it flows upward under the action of the guide rib 71, and blows to the lower surface of the food.
  • the deflector ribs 71 extend into the diversion area 52 and the circulation area 51 in turn, and the part of the diversion rib 71 extending into the diversion area 52 serves as the windshield 4, which can block the flow of hot air in the diversion area 52. swirling flow.
  • the part of the windshield 4 extending to the circulation area 51 (that is, the part where the guide rib 71 extends to the circulation area 51) gradually increases in area from top to bottom, and in the circulation area 51, along with the flow of hot wind, due to the wind-shielding Due to the blocking effect of the plate 4, the air volume of the circulating air gradually decreases until it enters the turning area 52 and the circulating air is completely blocked. Compared with the sudden interruption of the circulating air, the gradual interruption of the circulating air can reduce the occurrence of turbulence and improve the air intake efficiency .
  • the deflector 7 includes a plurality of deflector ribs 71, and the plurality of deflector ribs 71 respectively extend along the radial direction of the pot body 1, and one end of the plurality of deflector ribs 71 is fixedly connected together, and the other One end extends upwards to form a foot for installing the baking pan 3 , and the baking pan 3 can be embedded in the installation space formed by the feet of a plurality of spoiler ribs.
  • the deflector 7 can serve as a support for the grill pan 3 , and the grill pan 3 is installed on the deflector 7 so that the second air channel 6 is formed between the grill pan body 32 and the bottom wall of the pot body 1 .
  • the deflector 7 is detachably connected to the baking pan 3, and the deflector 7 is set independently from the bottom wall of the pot body 1.
  • the user can remove the grill pan 3 together with the deflector 7 from the pot body 1 Take it out for easy cleaning of pot body 1 and baking tray 3 .
  • the deflector 7 may also be connected to the baking pan 3 by buckling, screwing, welding and other means.
  • the deflector 7 can also be arranged on the bottom wall of the pot body 1, and the specific connection structure is not limited.
  • the baking pan 3 is limited in the space surrounded by the deflector 7 and the windshield 4, of course , if the windshield 4 is formed by the extension of the end of the air guide 7, at this time, the baking pan 3 is still determined to be between the windshield 4 and the air guide 7 (the rest of the air guide 7 except the windshield 4). part) in the enclosed space.
  • the deflector 7 abuts against the corner of the pot body 1 and is in contact with the bottom wall and the side wall of the pot body 1 at the same time.
  • the hot air flowing along the bottom wall and side wall of the pot body 1 forms rising hot air under the action of the guide ribs 71, which improves the heat exchange efficiency and improves the cooking effect.
  • the deflector 7 abuts against the bottom wall and the side wall of the pot body 1 at the same time, and the bottom wall and the side wall of the pot body 1 can Limiting the deflector 7 , and then limiting the position of the baking pan 3 , ensures that the baking pan 3 is installed in a proper position.
  • this embodiment provides another air fryer structure.
  • a grill pan 3 is placed inside the pot body 1 of the air fryer.
  • the side wall of the pan body 32 and the bottom wall of the pot body 1 form the second air duct 6, the first air duct 5 and the second air duct 6 communicate, and the baking pan body 32 is also provided with a penetrating
  • the edge of the short side 31 extends outward to form a flange 33 , and the flange 33 is provided with a through ventilation hole 331 .
  • the presence of the flange 33 can at least partially block the first air passage 5, prevent food from blocking the first air passage 5, and improve the reliability of air intake.
  • the hot air can enter the first air passage 5 through the ventilation holes 331, which reduces the hindrance of the flange 33 to the hot air.
  • the hot air direction of the channel 5 weakens the hot air circulation of the first air channel 55, improves the air intake efficiency, and improves the cooking effect of the food.
  • the opening ratio of the ventilation hole 331 on the flange 33 is greater than or equal to 50%.
  • the opening ratio of the ventilation hole 331 is less than 50%, the flange 33 has a strong resistance to the hot air, and the first wind enters.
  • the hot air flow in channel 5 is less, the bottom of the ingredients cannot be fully cooked, and the upper and lower surfaces of the ingredients are cooked unevenly, which affects the user experience.
  • the ventilation holes 331 are arranged obliquely, and the direction of inclination of the ventilation holes 331 is the same as the rotation direction of the hot air.
  • this embodiment provides another structure of the air guide 7 .
  • a flow guide 7 is provided between the baking pan body 32 and the bottom wall of the pot body 1, and the flow guide 7 includes an annular fixed ring 72, on which a plurality of The diversion ribs 71, a plurality of diversion ribs 71 extend radially along the pot body 1, and one end of the diversion ribs 71 is connected to the fixed ring 72 , the other end extends upwards to form a windshield 4 , and the grill pan 3 is installed in the installation space defined by the plurality of windshields 4 .

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Abstract

本申请提供了一种立体热风循环的空气炸锅，包括锅体和设置于锅体上方的热风组件，锅体内设置有烤盘，烤盘包括烤盘本体和从烤盘本体边缘向上延伸形成的短边，短边与所述锅体的侧壁形成第一风道，烤盘本体与锅体的底壁形成第二风道，第一风道与第二风道连通，烤盘本体具有贯通的回风口，第一风道的宽度与锅体半径的比值为0.05至0.2，短边的顶端与所述锅体底壁的距离与锅体高度的比值为0.2至0.45。本申请的空气炸锅通过合理设置烤盘的放置高度，能保证食材上下两面的受热平衡，实现食材的360度立体加热，烹饪过程中不用翻转食材，实现"免翻"效果，提高了用户体验。

Description

一种立体热风循环的空气炸锅
本申请要求下述专利申请的优先权，其全部内容通过引用结合在本申请中：
1)2022年3月3日提交中国专利局、申请号为202210209889.9、发明名称为“一种立体热风循环的空气炸锅”的发明专利申请；
2)2022年11月17日提交中国专利局、申请号为CN202211462191.4、发明名称为“一种空气炸锅”的发明专利申请。
技术领域
本申请涉及家用电器领域，具体地，涉及一种空气炸锅。
背景技术
空气炸锅是一种利用热空气对食物进行烘焙的烹饪设备，近年来备受消费者青睐。空气炸锅通常包括锅体和设置于锅体上方的热风组件，热风组件产生热风对锅体内的食物进行烘焙。
中国专利CN200780029489.3(国际公开号WO2007144432A1)、CN201822277027.1、CN201880004597.3(国际公开号WO2019032876A1)及其同族专利公开了一种空气炸锅，其设置有双层锅体，热风组件产生的热风从炸篮和锅体侧壁形成风道进入到烤盘的底部对食材进行加热，由于此种空气炸锅强制气流(或绝大部分气流)只能沿着风道从锅体的底部向上吹，上述方案在气流循环上起到了比较好的效果，气流强制优先与食材的下表面接触，能够使得食材的下表面得到较好的烘焙效果，但是由于食材的上表面无法(或者很难)直接被热风吹拂，容易出现食材上表面与下表面烘焙效果差异很大的情况，也即在空气炸锅内形成过分强制的循环气流，食材的下表面存在过渡烘焙的问题，反而容易出现食材的上下表面烘焙效果出现不均匀的问题，严重时，由于食材的下表面接收到过分多循环气流，食材的下表面烘焙过度还会引起食材下表面出现焦糊的问题。而且，空气炸锅由于需要利用炸篮在锅体内形成风道，炸篮和锅体之间的空间无法用于烹饪，食材烘焙智能利用炸篮本身的容积空间，故而使得空间利用率较低。
为了解决双层锅体的空气炸锅在烹饪食物时上表面加热不足以及空间利用率低的问题，申请人的专利CN202120635445.2公开了一种翻边高度为10-50mm的烤盘(即短边烤盘)的空气炸锅，此种烤盘的翻边36通过与锅体的侧壁设置3-20mm的间隙，形成了一种较短的风道形式，并不强制热风(或绝大部分热风)沿着风道从锅体的底部向上吹，食材下表面过度烘焙的问题得到了明显改善，烤盘短边对锅体的空间侵占问题了也得到了解决，使得空气炸锅的空间利用率得到了提升。
虽然现有专利CN202120635445.2公开了一种短边且侧壁小间隙的烤盘，其能改善食材下表面过渡烹饪的问题，但是由于市面上的空气炸锅的容积从3L到8L不等，仅满足上述专利的参数要求无法保证食材的上下表面能够被均匀烹饪。而且，申请人在后续的研究中发现，采用短边烤盘烘焙食物时，热风组件产生的热风在旋转向下流经烤盘的短边时会被烤盘的短边分隔，一部分热风经由侧壁风道进入到烤盘的底部对食材的下表面进行加热，另一部分热风吹向食材的上表面，因此，烤盘的大小及放置位置极大程度的影响了烤盘上下两侧的热风分配。有鉴于此，亟需找出烤盘的最优大小和放置位置，当满足要求时，热风能够在烤盘上下两面合理分配，食材上表面在热辐射和热风作用下的烘烤效果与食材下表面在热风作用下的烘焙效果接近，食材两面能够被均匀加热。
发明内容
为了排除空气炸锅容积对烹饪效果的影响，找出烤盘的最优大小和放置位置以实现均匀烹饪的问题，本申请通过将烤盘的大小和和放置位置与锅体的尺寸相关联，使不同容积的空气炸锅采用本申请的烤盘均能实现均匀烘焙，食材的烹饪效果较好。为了解决上述技术问题，本申请提供一种立体热风循环的空气炸锅，包括：
锅体；
热风组件；
烤盘，所述烤盘放置于锅体内，所述烤盘包括烤盘本体和从所述烤盘本体边缘向上延伸形成的短边，所述烤盘本体上设置有贯通的回风口，所述短边的顶端与所述锅体底壁的距离与所述锅体高度的比值为0.2-0.45；
第一风道，所述短边与所述锅体的侧壁形成第一风道，所述第一风道的宽度与所述锅体的半径的比值为0.05-0.2；
第二风道，所述烤盘本体与所述锅体的底壁形成第二风道，所述第二风道内设置有导流件，热风组件产生的热风流经烤盘的短边时，一部分热风被短边分隔吹向烤盘的上表面，一部分热风从第一风道进入第二风道，在第二风道内被导流件引导吹向烤盘的下表面。
本申请的空气炸锅工作时，热风组件产生的热风会在附壁效应的作用下沿着锅体的侧壁旋转流动，当流经烤盘的短边时，烤盘的短边对热风进行分割，一部分热风吹向食材的上表面，一部分热风从第一风道，进入到第二风道，在第二风道内被导流筋引导吹向食材的上表面，由于烤盘的短边的顶缘起到分割热风的作用，烤盘短边顶缘的位置决定了烤盘上下两端的热风分配，本申请合理的设置了烤盘的位置和大小(位置：短边的顶端与锅体底壁的距离与锅体高度的比值H1/H为0.2-0.45，大小：第一风道与锅体半径的比值L/R为0.05-0.2之间)，也即合理设置了烤盘短边的顶缘位置，使得短边烤盘能够对热风进行分隔，保证烤盘上下两侧的热风合理分配，食材上表面在热风和热辐射作用下的烘焙效果与食材下表面在热风作用下的烘焙效果接近，食材两面被均匀加热。而且，由于短边烤盘的设置位置及大小与锅体的尺寸相关联，不同容积的锅体采用本申请的烤盘聚能实现均匀加热的技术效果。
作为优选，所述第一风道内设有打断热风旋转的挡风板，进入第一风道的热风被挡风板打断旋转后进入所述第二风道。在第一风道内设置打断热风环流的挡风板，减少进入第二风道的环流风，避免发生扰流，提升底部进风效率。
作为优选，所述导流件与所述烤盘连接，所述导流件延伸至所述第一风道内形成所述挡风板。导流件连接于烤盘上，导流件伸入第一风道的部分充当挡风板的作用，第一风道内被导流件阻挡的热风会沿着导流件进入第二风道内，在第二风道内形成上升热风，能够有效减少热风扰动，提升进风效率。
作为优选，所述挡风板沿着热风的旋转方向倾斜延伸。将挡风板设置 成沿着热风旋转的方向倾斜，挡风板能够缓慢改变热风方向，防止发生扰流，提高进风效率。
作为优选，所述挡风板与所述烤盘分体设置。挡风板与烤盘分体设置，能够将挡风板与烤盘进行拆卸清洗，提升用户使用体验。
作为优选，所述导流件和所述挡风板设置于所述锅体的内壁上，所述烤盘被定位在所述导流件和所述挡风板之间。导流件和挡风板设置于锅体的内壁上，烤盘被现在在导流件和挡风板形成的空间内，烤盘的放置位置固定，风道固定，烘烤效果稳定，同时，导流件和挡风板设置于锅体上，烤盘结构简单，便于清洗。
作为优选，所述第一风道包括上方的环流区和下方的转向区，所述环流区内所述热风旋转流动，所述转向区内所述挡风板能够完全打断热风旋转。第一风道包括上方的环流和下方的转向区，上方的环流区能够保证足够多的热风进入到第一风道，下方的转向区内通过设置挡风板打断热风环流，避免第二风道内存在旋转流动的热风，提升进风效率。
作为优选，所述转向区的高度为H3，H3≥5mm。合理设置转向区的高度，使得能有足够多的热风进入第一风道且能有效阻断热风旋转。当H3＜0.5mm时，转向区过小，热风的旋转无法被挡风板完全阻断，第二风道内存在旋转的热风，难以形成上升气流，食材的下表面难以被均匀加热，烹饪效果不好。
作为优选，所述第二风道的高度为H2，5mm≤H2≤25mm。合理设置第二风道的高度，使得能够有足够多的热风进入第二风道。当H2＜5mm时，第二风道过窄，进风阻力较大，进风量小，食材的较热效率低；当H2＞25mm时，第二风道，第二风道的进风量过大，热风在第二风道内容易发生扰流，难以形成上升热风，影响食材的加热效果。
作为优选，所述挡风板的挡风面积从上至下逐渐增大。挡风板的面积从上至下逐渐增大，进入第一风道的热风在流动过程中由于挡风板的阻隔作用，旋转流动的环流风逐渐减少，相比于突然被打断环流，热风的旋转逐渐被打断可以减少扰流的发生，提升进风效率。
本发明有益效果：本申请的空气炸锅工作时，热风组件产生的热风会 在附壁效应的作用下沿着锅体的侧壁旋转流动，当流经烤盘的短边时，烤盘的短边对热风进行分割，一部分热风吹向食材的上表面，一部分热风从第一风道，进入到第二风道，在第二风道内被导流筋引导吹向食材的上表面，由于烤盘的短边的顶缘起到分割热风的作用，烤盘短边顶缘的位置决定了烤盘上下两端的热风分配，本申请合理的设置了烤盘的位置和大小(位置：短边的顶端与锅体底壁的距离与锅体高度的比值H1/H为0.2-0.45，大小：第一风道与锅体半径的比值L/R为0.05-0.2之间)，也即合理设置了烤盘短边的顶缘位置，使得短边烤盘能够对热风进行分隔，保证烤盘上下两侧的热风合理分配，食材上表面在热风和热辐射作用下的烘焙效果与食材下表面在热风作用下的烘焙效果接近，食材两面被均匀加热。而且，由于短边烤盘的设置位置及大小与锅体的尺寸相关联，不同容积的锅体采用本申请的烤盘聚能实现均匀加热的技术效果。
附图说明
图1是本申请实施例一空气炸锅(省略导流件)的结构示意简图。
图2是本申请实施例二空气炸锅(省略导流件)的结构示意见图。
图3是本申请实施例二空气炸锅的俯视结构简图。
图4是本申请实施例三空气炸锅的结构示意图。
图5是本申请实施例三烤盘和导流件的安装状态示意图。
图6是本申请实施例三导流件的结构示意图。
图7是本申请实施例四的烤盘结构示意图。
图8是本申请实施例五导流件的结构示意图。
图中所标各部件名称如下：
1、锅体；2、热风组件；21、风扇；22、加热管；3、烤盘；31、短边；
32、烤盘本体；321、回风口；33、翻边；331、通风孔；4、挡风板；5、第一风道；51、环流区；52、转向区；6、第二风道；7、导流件；71、导流筋；711、支脚；72、固定圈。
具体实施方式
为了更清楚的阐释本申请的整体构思，下面结合说明书附图以示例的方式进行详细说明。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的其他方式来实施，因此，本申请的保护范围并不受下面公开的具体实施例的限制。
另外，在本申请的描述中，需要理解的是，术语“中心”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”、“轴向”、“径向”、“周向”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本申请和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。而对于“上游”、“下游”等位置关系，是基于流体正常流动时位置关系。
此外，术语“第一”、“第二”等仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有“第一”、“第二”的特征可以明示或者隐含地包括一个或者更多该特征。在本申请的描述中，“多个”的含义是两个或两个以上，除非另有明确具体的限定。
在本申请中，除非另有明确的规定和限定，术语“安装”、“相连”、“连接”、“固定”等术语应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或成一体；可以是机械连接，也可以是电连接，还可以是通信；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通或两个元件的相互作用关系。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本发明中的具体含义。
在本申请中，除非另有明确的规定和限定，第一特征在第二特征“上”或“下”可以是第一和第二特征直接接触，或第一和第二特征通过中间媒介间接接触。在本说明书的描述中，参考术语“一个实施例”、“一些实施例”、“示例”、“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不必须针对的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任一个或多个实施例或示例中以合适的方式结合。
实施例一。
如图1所示，本实施例提供一种空气炸锅，包括锅体1和热风组件2，热风组件2设置于锅体1上方，锅体1内设置有容纳食物的烤盘3，烤盘3包括烤盘本体32和从烤盘本体32边缘向上延伸形成的短边31，短边31与锅体1的侧壁形成第一风道5，烤盘本体32与锅体1的底壁形成第二风道6，烤盘本体32的底壁上还设置有回风口321，烤盘3的短边31距离锅体1底壁的距离为H1，锅体1的高度为H，0.2≤H1/H≤0.0.45，第一风道5的宽度为L，锅体1的半径为R，0.05≤L/R≤0.2。
本申请的空气炸锅工作时，热风组件2产生的热风会在附壁效应的作用下沿着锅体1的侧壁旋转流动，当流经烤盘3的短边31时，烤盘3的短边31对热风进行分割，一部分热风吹向食材的上表面，一部分从第一风道5进入到第二风道吹向食材的下表面。由于本申请合理的设置了烤盘3的位置和大小(位置：短边31的顶端与锅体1底壁的距离与锅体1高度的比值H1/H为0.2-0.45，大小：第一风道5与锅体1半径的比值L/R为0.05-0.2之间)，使得短边烤盘3能够对热风进行分隔，保证烤盘3上下两侧的热风合理分配，食材上表面在热风和热辐射作用下的烘焙效果与食材下表面在热风作用下的烘焙效果接近，食材两面被均匀加热。而且，由于短边31烤盘3的设置位置及大小与锅体1的尺寸相关联，不同容积的锅体1采用本申请的烤盘3聚能实现均匀加热的技术效果。
热风组件2产生热风沿着锅体1侧壁旋转向下流动的过程中流速会逐渐减缓，热风会逐渐向锅体1中心扩散，因此烤盘3的短边31的上端所处的位置(也即迎风位置)对于分隔热风至关重要，当H1/H取值在0.2-0.45之间时热风能够在烤盘3上下两侧均匀分布。当烤盘3的大小一定时，若H1/H过大，也即烤盘3的短边31的位置过高，过多的热风进入到第一风道5内，进而从第二风道6吹向食材的下表面，食材的下表面会被过渡烘焙；若H1/H过小，也即烤盘3的短边31的位置过低，过多的热风逸散到烤盘3的上表面，进入第一风道5的热风过少，食材的上表面容易被过度烘焙。同样，当烤盘3的放置位置一定时，若烤盘3过大(L/R过小)，第一风道5过窄，热风难以进入第一风道5，食材的下表面容易烘焙不足；若烤盘3过小(L/R过大)，第一风道5过宽，过多的热风进入到第一风道5 进而从第二风道6吹向食材的下表面，食材的下表面被过度烘焙，且烤盘3过小装载的食物过少，不利用空间利用。
表1示出了不同L/R值对应的薯条的适中色占比，从表中可以看出当L/R≥0.05后，薯条的适中色占比均大于50％，烹饪效果较佳。为了兼顾烹饪效果和使用体验，L/R优选在0.05到0.2之间取值，这是因为当L/R＜0.05时，第一风道5的宽度过窄，进入第一风道5内的热风流量较少，食材的下表面容易烤不熟，烹饪效果不佳；当L/R＞0.2时，烤盘3承载面积过小，无法烹饪更多的食材。
表一：不同L/R对应的薯条适中色占比。
在本实施例中，热风组件2包括加热管22和设置于加热管22下方的风扇21，风扇21转动产生的风经加热管22加热后吹向锅体1，对锅体1的食材进行烘烤。具体地，风扇21为离心风扇21，加热管22设置于风扇21下方，离心风扇21具有轴向进风周向吹风的特点，风扇21转动时产生周向旋转的热风，热风由于“附壁效应”会沿着锅体1侧壁流动，再沿着锅体1底壁径向向内流动后向上被重新吸入风扇21，形成热风循环。进一步地，锅体1上方设置有导风罩，导风罩能够引导风扇21甩出的热风，使热风能够沿着锅体1侧壁向下流动，减少锅体1内的热风扰流。值得指出的是，在一些其他的实施例中，热风组件2也可以采用其他结构，比如采用自发热风扇21从而省略加热管22。
在本实施例中，烤盘3采用冷板冲压成型的方式实现开孔和成型，回风口321的开孔率大于等于40％。若回风口321的开孔率低于40％则热风向上流动的阻力较大，食材的下表面无法被充分加热，影响烹饪效果。
在本实施例中，第二风道6的高度为H2，5mm≤H2≤25mm，合理设置第二风道6的高度，使得能够有足够多的热风进入第二风道6。当H2＜5mm时，第二风道6过窄，进风阻力较大，进风量小，食材的较热效率低； 当H2＞25mm时，第二风道6的进风量过大，热风在第二风道6内容易发生扰流，难以形成上升气流，影响食材的加热效果。
在本实施例中，锅体1内设置有盛放食物的烤盘3，烤盘3包括烤盘本体32和从烤盘本体32向上延伸形成的短边31，烤盘本体32具有贯通的回风口321，烤盘3半悬浮于锅体1内部，短边31与锅体1的侧壁之间形成第一风道5，烤盘本体32和锅体1底壁之间形成第二风道6，第一风道5和第二风道6连通。烤盘3的短边31可以对热风进行分隔，使部分热风吹向食材的上表面，部分食材吹向食物的下表面，食物的上下表面均能吹到热风，烹饪效果较好；再者，短边31的存在可以对食物进行阻挡，防止食物堵塞风道，提高烹饪过程的可靠性。
在本实施例中，第二风道内设置有导流件，导流件能够对进入到第二风道的热风进行引导，使热风吹向烤盘的下表面。可以理解的是，第二风道内可以设置导流件也可以不设置导流件，导流件的设置能够使食材上下表面更加均衡。
可以理解的是，H1/H可以为0.2、0.3、0.45等。
可以理解的是，L/R可以为0.05、0.1、0.15、0.2等。
可以理解的是，H2可以为5mm、10mm、15mm、25mm等。
实施例二。
相较于实施例一，本实施例提供一种具体的空气炸锅的结构。
如图2-3所示，在本实施例中，第一风道5内设置有挡风板4，挡风板4能够打断第一风道5内的热风旋转。进入第一风道5的热风被挡风板4阻隔后会沿着挡风板4流动进入第二风道6，进而经回风口321吹向烤盘3上方的食材，缩短了进风路径，提高了进风效率。再者，由于减少了进入第二风道6的环流风，第二风道6内容易形成上升气流，进一步提升了进风效率。
在本实施例中，第一风道5从上至下被分成环流区51和转向区52。环流区51内，热风能够沿着锅体1的侧壁旋转流动，当热风从环流区51进入转向区52后，转向区52内挡风板4能够完全阻断热风旋转，热风流入转向区52后立刻被阻断，只能沿着挡风板4流入第二风道6。
在本实施例中，转向区52的高度为H3，H3≥5mm，合理设置转向区52的高度，使得能有足够多的热风进入第一风道5且能有效阻断热风环流。当H3＜0.5mm时，转向区52过小，热风的旋转无法被挡风板4完全阻断，第二风道6内存在旋转的热风，难以形成上升热风，食材的下表面难以被均匀加热，烹饪效果不好。
在本实施例中，挡风板4与烤盘3可拆卸连接，烹饪结束后能够将挡风板4拆卸下来单独清洗，提升用户体验。在本实施例中，挡风板4可以由塑料或硅胶材料制成。可以理解的是，在其他实施例中，挡风板4可以安装于锅体1的内壁上，也可以作为分件活动的安装于第一风道5内。
在本实施例中，为了减小热风扰流，将挡风板4沿着热风的旋转方向倾斜设置，倾斜的挡风板4能够缓慢改变热风方向，防止发生扰流，提高进风效率。
在本实施例中，挡风板4的面积从上至下逐渐增大，进入第一风道5的热风在流动过程中由于挡风板4的阻隔作用，旋转流动的环流风逐渐减少，相比于突然被打断环流，环流风逐渐被打断可以减少扰流的发生，提升进风效率。也即，挡风板4从上至下面积逐渐增大直至到转向区52内挡风板4的面积达到最大能够同时与烤盘3的短边31和锅体1的侧壁接触，完全打断环流。
可以理解的是，H3可以为5mm、8mm、10mm等，只要满足H3≥5mm即可。
本实施例的空气炸锅的其它结构和效果均与实施例一一致，不再赘述。
实施例三。
相较于实施例二，本实施例提供另一种空气炸锅结构。
如图4-6所示，在烤盘本体32和锅体1的底壁之间设置导流件7，导流件7上设置有导流筋71，导流筋71延伸至转向区52内形成挡风板4。导流件7一方面可以引导第二风道6内的热风，使第二风道6内的热风能够在导流件7的作用下有序流动，减少扰流，提高热交换效率；另一方面，导流筋71伸入转向区52的部分可以充当挡风板4，挡风板4可以打断转向区52内的热风旋转，使得第二风道6内无旋转流动的热风，容易形成上升 热风。空气炸锅使用时，进入转向区52内的热风在导流筋71的作用下无法旋转流动，在“附壁效应”的作用下会沿着导流筋71的表面流动，沿着导流筋71流入第二风道6，在第二风道6内和其他方向流入的热风混合后在导流筋71的作用下向上流动，吹向食材的下表面。
在本实施例中，导流筋71依次延伸到转向区52和环流区51内，导流筋71伸入转向区52的部分充当挡风板4的作用，能够阻断转向区52内热风的旋转流动。挡风板4延伸至环流区51的部分(也即导流筋71延伸至环流区51的部分)从上至下面积逐渐增大，在环流区51内，随着热风的流动，由于挡风板4的阻隔作用，环流风的风量逐渐减少，直至进入转向区52被完全阻断环流，相比于突然被打断环流，环流风逐渐被打断可以减少扰流的发生，提升进风效率。
在本实施例中，导流件7包括多个导流筋71，多个导流筋71分别沿着锅体1的径向方向延伸，多个导流筋71的一端固定连接在一起，另一端向上延伸形成用于安装烤盘3的支脚，烤盘3能够嵌入多个扰流筋的支脚形成的安装空间内。导流件7可以充当烤盘3支架的作用，烤盘3安装于导流件7上使烤盘本体32和锅体1的底壁之间形成第二风道6。
在本实施例中，导流件7可拆卸的连接于烤盘3上，导流件7与锅体1的底壁独立设置，用户能够将烤盘3连同导流件7从锅体1内拿出以方便清洗锅体1和烤盘3。在其他的实施例中，导流件7也可以通过卡扣、螺钉、焊接等方式连接于烤盘3上。在一些其他的实施例中，导流件7也可以设置于锅体1的底壁上，具体的连接结构不做限定。在其他实施例中，当导流件7和挡风板4均设置于锅体1的底壁时，烤盘3被限制在导流件7和挡风板4围成的空间内，当然的，如果挡风板4由导流件7的末端延伸形成，此时，烤盘3依然被定为在挡风板4和导流件7(除挡风板4外的导流件7的其余部分)围成的空间内。
在本实施例中，导流件7抵接于锅体1的转角处，并同时与锅体1的底壁和侧壁接触。空气炸锅工作时，沿着锅体1底壁和侧壁流动的热风在导流筋71的作用下形成上升热风，提高热量交换效率，改善烹饪效果。而且，导流件7同时与锅体1的底壁和侧壁抵接，锅体1的底壁和侧壁能够 对导流件7进行限位，进而对烤盘3进行限位，保证烤盘3安装到恰当的位置。
本实施例的空气炸锅的其它结构和效果均与实施例一一致，不再赘述。
实施例四。
相较于实施例一，本实施例提供另一种空气炸锅结构。
如图7所示，空气炸锅的锅体1内放置有烤盘3，烤盘3包括烤盘本体32和从烤盘本体32边缘向上延伸形成的短边31，短边31与锅体1的侧壁形成第一风道5，烤盘本体32和锅体1的底壁形成第二风道6，第一风道5和第二风道6连通，烤盘本体32上还设置有贯穿的回风口321，短边31的边沿向外延伸形成翻边33，翻边33上设置有贯穿的通风孔331。翻边33的存在能够至少部分遮挡第一风道5，防止食物堵塞第一风道5，提高进风可靠性。再者，由于翻边33上开设有通风孔331，热风可以通过通风孔331进入第一风道5中，减少了翻边33对热风的阻碍作用，而且，通风孔331会改变进入第一风道5的热风方向，减弱第一风道55的热风环流，提高了进风效率，改善了食物的烹饪效果。
在本实施例中，翻边33上通风孔331的开孔率大于等于50％，当通风孔331的开孔率小于50％时，翻边33对热风的阻碍作用较强，进入第一风道5内的热风流量较少，食材的底部无法被充分烹饪，食材的上下表面烹饪不均匀，影响使用体验。
在本实施例中，通风孔331倾斜设置，通风孔331的倾斜方向与热风的旋转方向相同。通过将通风孔331设置成沿着热风的旋转方向倾斜，通风孔331对热风的阻碍作用下，能够保证足够多的热风从通风孔331进入第一风道5中，使食材的上下表面能够被均匀加热，食材的加热效果好。
本实施例的空气炸锅的其它结构和效果均与实施例一一致，不再赘述。
实施例五。
相较于实施例四，本实施例提供另一种导流件7结构。
如图8所示，本实施例中，烤盘本体32和锅体1的底壁之间设置有导流件7，导流件7包括环形的固定圈72，固定圈72上连接有多个导流筋71，多个导流筋71沿着锅体1的径向延伸，且导流筋71的一端连接于固定圈 72上，另一端向上延伸形成挡风板4，烤盘3安装于多个挡风板4限定出的安装空间内。
本实施例所述空气炸锅的其它结构和效果均与实施例一一致，不再赘述。
以上所述者，仅为本发明的较佳实施例而已，并非用来限定本发明的实施范围，即凡依本发明所作的均等变化与修饰，皆为本发明权利要求范围所涵盖，这里不再一一举例。

Claims (10)

  1. 一种立体热风循环的空气炸锅，其特征在于，包括：
    锅体；
    热风组件；
    烤盘，所述烤盘放置于锅体内，所述烤盘包括烤盘本体和从所述烤盘本体边缘向上延伸形成的短边，所述烤盘本体上设置有贯通的回风口，所述短边的顶端与所述锅体底壁的距离与所述锅体高度的比值为0.2-0.45；
    第一风道，所述短边与所述锅体的侧壁形成第一风道，所述第一风道的宽度与所述锅体的半径的比值为0.05-0.2；
    第二风道，所述烤盘本体与所述锅体的底壁形成第二风道，所述第二风道内设置有导流件，热风组件产生的热风流经烤盘的短边时，一部分热风被短边分隔吹向烤盘的上表面，一部分热风从第一风道进入第二风道，在第二风道内被导流件引导吹向烤盘的下表面。
  2. 根据权利要求1所述的一种立体热风循环的空气炸锅，其特征在于，所述第一风道内设有打断热风旋转的挡风板，进入第一风道的热风被挡风板打断旋转后进入所述第二风道。
  3. 根据权利要求2所述的一种立体热风循环的空气炸锅，其特征在于，所述导流件与所述烤盘连接，所述导流件延伸至所述第一风道内形成所述挡风板。
  4. 根据权利要求3所述的一种立体热风循环的空气炸锅，其特征在于，所述挡风板沿着热风的旋转方向倾斜延伸。
  5. 根据权利要求2-4任意一项所述的一种立体热风循环的空气炸锅，其特征在于，所述挡风板与所述烤盘分体设置。
  6. 根据权利要求2所述的一种立体热风循环的空气炸锅，其特征在于，所述导流件和所述挡风板设置于所述锅体的内壁上，所述烤盘被定位在所述导流件和所述挡风板之间。
  7. 根据权利要求2所述的一种立体热风循环的空气炸锅，其特征在于，所述第一风道包括上方的环流区和下方的转向区，所述环流区内所述热风旋转流动，所述转向区内所述挡风板能够完全打断热风旋转。
  8. 根据权利要求7所述的一种立体热风循环的空气炸锅，其特征在于，所述转向区的高度为H3，H3≥5mm。
  9. 根据权利要求1所述的一种立体热风循环的空气炸锅，其特征在于，所述第二风道的高度为H2，5mm≤H2≤25mm。
  10. 根据权利要求2所述的一种立体热风循环的空气炸锅，其特征在于，所述挡风板的挡风面积从上至下逐渐增大。
PCT/CN2023/078912 2022-03-03 2023-03-01 一种立体热风循环的空气炸锅 Ceased WO2023165498A1 (zh)

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