FOOD SUPPORT FOR AN AIR BASED FRYER AND AIR-BASED FRYER PROVIDED WITH SUCH FOOD SUPPORT

Abstract

Food support for use in an air-based flyer, comprising an air-permeable bottom for supporting food to be prepared and a mounting structure for detachably mounting the food support in a food preparation chamber of the air-based flyer, such that hot air that in use is circulated in the food preparation chamber can flow through the air-permeable bottom. The air-permeable bottom comprises a peripheral zone having an average air-permeability that is lower than the average air-permeability of the remainder of the bottom. The invention further relates to an air-based flyer equipped with such a food support.

Claims

1. A food support for use in an air-based fryer, the food support comprising: an air-permeable bottom for supporting food to be prepared; and a mounting structure for detachably mounting the food support in a food preparation chamber of the air-based fryer, such that hot air that in use is circulated in the food preparation chamber can flow through the air-permeable bottom; characterized in that the air-permeable bottom comprises a peripheral zone having an average air-permeability that is lower than the average air-permeability of the remainder of the bottom.

2. The food support of claim 1, wherein the peripheral zone is air-impermeable.

3. The food support of claim 1, wherein the peripheral zone has an openness factor of less than 30%, preferably less than 20%, more preferably less than 10%.

4. The food support of claim 1, wherein the bottom is at least partly made of a meshed or grid material.

5. The food support of claim 1, wherein a width W of the peripheral zone, measured between its outer and inner perimeter, is more than 3% of the total width of the bottom, preferably more than 4%, more preferably about 5%.

6. The food support of claim 1, wherein the food support is a basket, with the air-permeable bottom being surrounded, at least partly, by a wall segment.

7. The food support of claim 6, wherein the width W of the peripheral zone measures between about 5% and about 50% of the height H of the wall segment.

8. The food support of claim 1 wherein the surface area of the peripheral zone covers between about 15% and about 35% of the total surface area of the bottom.

9. The food support of claim 1, wherein the peripheral zone or at least its upper surface is inclined downward from the outer perimeter of the peripheral zone towards the inner perimeter.

10. The food support of claim 1, wherein at least a part of the air-permeable bottom is detachably connected to the food support.

11. The food support of claim 1, wherein the peripheral zone is formed as a separate insert.

12. The food support of claim 1, wherein the air-permeability or openness factor of the peripheral zone and/or the remainder of the bottom is adjustable.

13. An air-based fryer comprising a food support according to claim 1.

14. The air-based fryer of claim 13, comprising: a food preparation chamber; a system for circulating air inside said food preparation chamber; a heating element for heating the circulating air; an air circulation channel delimited between the food support and the food preparation chamber, for guiding the circulating air around the food support and through the air permeable bottom, wherein a total flow through area of the bottom of the food support is at least equal to the total flow through area of the smallest cross section of the air circulation channel.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Embodiments of the invention will now be described, by way of example only, with reference to the accompanying drawings, in which:

[0036] FIG. 1 schematically shows an embodiment of an air-based fryer in cross sectional view;

[0037] FIG. 2 schematically shows a further embodiment of an air-based fryer in cross sectional view; and

[0038] FIGS. 3 to 7 show embodiments of a food support according to the invention, in top plan view.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0039] FIGS. 1 and 2 each schematically show an air-based fryer 1 in cross-sectional view. The air-based fryer 1 comprises a food preparation chamber 2 with sidewalls 3, a bottom wall 4 and a top wall 5. A food support 10 is disposed within the food preparation chamber 2 to support food F to be cooked.

[0040] The food support 10 comprises an air-permeable bottom 12. It may further comprise a wall segment 14 that may at least partly surround the air-permeable bottom 12. The wall segment 14 may be closed or air-permeable.

[0041] A mounting structure 15 may be provided to detachably mount the food support 10 in the food preparation chamber 2. The mounting structure 15 may be designed to allow air to circulate all around the food support 10 in mounted condition. Advantageously, the mounting structure 15 is designed such that in mounted condition a bottom gap 18 is provided between the air-permeable bottom 12 and the bottom wall 4 of the food preparation chamber 2. Furthermore, a lateral gap 16 may be provided between the sidewalls 3 of the preparation chamber 2 and the perimeter of the air-permeable bottom 12 and, where present, the wall segment 14. The bottom gap 18 and lateral gap 16 may together form part of an air circulation channel. Advantageously, the mounting structure 15 is designed to minimize obstruction of said air circulation channel.

[0042] In some embodiments, as illustrated in FIG. 1, the mounting structure 15 may include a handle 17, with which the food support 10 may be suspended from a sidewall 3 of the food preparation chamber 2. The handle 17 may further advantageously allow a user to easily remove the food support 10 from the food preparation chamber 2.

[0043] The air-based fryer 1 further comprises an air circulation system 6 and an air heater 8 for circulating hot air in the food preparation chamber 2. In some embodiments, as illustrated in FIGS. 1 and 2, the air heater 8 may be disposed above the food support 10. In such case, the air heater 8 may radiate heat directly to the food ingredients F in addition to heating the air in the food preparation chamber 2.

[0044] In some embodiments, as illustrated in FIGS. 1 and 2, the air circulation system 6 may include a fan 7 and a motor 9 for driving said fan 7. The air circulation system 6 may be disposed above the food support 10. In some embodiments, as illustrated in FIGS. 1 and 2, the air circulation system 6 may be disposed above the air heater 8.

[0045] The air circulation system 6 is designed to pass hot air through the air-permeable bottom 12 of the food support 10 such that food F disposed thereon will be prepared by a through-streaming of hot air.

[0046] In some embodiments, as illustrated by the arrows 13 in FIG. 1, the air circulation system 6 may be designed to draw air upward through the food support 10. The air may subsequently be passed along the air heater 8 to heat the air. The air heater 8 may be any appropriate heating source, such as an electric heater which can heat air to, for example, between roughly 100 C. and 250 C. by controlling the power supplied to the air heater.

[0047] In some embodiments, as illustrated by the arrows 11 in FIG. 1, the air circulation system 6 may be designed to pass hot air downward along an inner surface of the food preparation chamber 2 and an outer surface of the food support 10. In some embodiments, the lateral gap 16 and bottom gap 18 may together from an air circulation channel for guiding the flow of hot air from the air circulation system 6 to the bottom 12 of the food support 10.

[0048] In some embodiments, as illustrated in FIG. 2, the bottom wall 4 of the food preparation chamber 2 may be flat. In some embodiments, as illustrated in FIG. 1, the bottom wall 4 may be provided with an air guide member 20 configured to direct the hot air flow towards and/or through the air-permeable bottom 12 of the food support 10.

[0049] In some embodiments, the air guide member 20 may have a substantially conical, or frusto-conical outer contour. In some embodiments, not shown, the air guide member 20 may comprises ribs or arms. The air guide member 20 may be integrally formed in the bottom wall 4 of the food preparation chamber or be provided as a separate insert, as illustrated in FIG. 1.

[0050] In some embodiments, as illustrated in FIGS. 1 and 2, a deflector plate 24 may be provided in an upper part of the food preparation chamber 2, to further enclose a volume enclosed by the food support 10, and to help guiding air from the air circulation system 6 around the food support into the air circulation channel as may be formed by the lateral gap 16 and bottom gap 18.

[0051] In some embodiments, the food preparation chamber 2 may comprise an upper section 2a and a lower section 2b, separable from each other to enable access into the food preparation chamber 2. In some embodiments, the lower section 2b may be arranged stationary and the upper section 2a may be releasably or hingedly arranged, e.g. in the form of a lid. In some embodiments, the upper section 2a may be arranged stationary and the lower section 2b may be releasably arranged, e.g. in the form of a drawer. In such case, the lower section 2b may comprise a handle 22 to aid removal of the lower section 2b from the air-based fryer 1, as illustrated in FIGS. 1 and 2.

[0052] Optionally, the air-based fryer 1 may comprise a vent (not shown), defining an air outlet from the food preparation chamber 2 to outside the air-based fryer 1.

[0053] In use, a variety of food types may be prepared in the air-based fryer 1. In case where the food is a bulk type of food, the individual food ingredients F may form a pile as illustrated in FIGS. 1 and 2, with the height, density and consequently the flow resistance being highest in the centre of the pile and decreasing towards the periphery. Advantageously, the bottom 12 of the food support 10 is designed to have a flow resistance that reversely mirrors the flow resistance of the pile, so is lowest in the centre A1 and increases towards the periphery A2. Thus, the total flow resistance of the bottom 12 and pile together may be more or less constant over the entire cross section of the food support 10, resulting in a more homogeneous air flow through the food support 10 and, ultimately, in more homogeneous cooking results.

[0054] FIG. 3 shows an example of a bottom 12 of a food support 10 according to the invention, in top plan view. The bottom 12 comprises a ring shaped peripheral zone A2 and a centre zone A1 that is surrounded by said peripheral zone A2. In this embodiment, both zones A1, A2 are made of a grid material or a mesh like material. The mesh size 30 of the centre zone A1 is coarser than the mesh size 32 of the peripheral zone A2. Accordingly, the centre zone A1 has an openness factor that is larger than that of the peripheral zone A2. The average air-permeability of the centre zone A1 is larger than that of the peripheral zone A2. In the illustrated embodiment, the mesh has a constant pattern across the peripheral zone A2. Accordingly, the peripheral zone A2 will have a constant air-permeability and this constant air-permeability will be equal to the average air-permeability of the peripheral zone A2. The same is true for the centre zone A1: its mesh has a constant pattern, resulting in a constant air-permeability across the surface area of the zone A1. In other embodiments (not shown), the mesh pattern may differ, e.g. may gradually become coarser towards the centre and gradually become finer towards the perimeter of the bottom 12.

[0055] FIG. 4 shows a further example of a bottom 12 of a food support 10 according to the invention, in top plan view. In this embodiment, the centre zone A1 is again made of a mesh like material, for instance similar to the one shown in FIG. 3. The peripheral zone A2 is made of a sheet like material, provided with openings 33, 34. The openings 33, 34 may have different shapes and/or dimensions and the openings may be arranged in different patterns, as illustrated. Accordingly, the air-permeability of the peripheral zone A2 will not be constant across its entire surface area, but its average air-permeability is lower than that of the centre zone A1.

[0056] FIG. 5 shows a further example of a bottom 12 of a food support 10 according to the invention, in top plan view. In this embodiment, the centre zone A1 may be made of a mesh like material. The peripheral zone A2 is made of a closed sheet like material. In other words, the peripheral zone A2 has an openness factor of zero. The peripheral zone A2 is air-impermeable.

[0057] FIG. 6 shows a further example of a food support 10 according to the invention, in top plan view. The food support 10 comprises a bottom 12 and a wall segment 14 that entirely surrounds the bottom 12. The bottom 12 comprises a centre zone A1 and a surrounding peripheral zone A2. The centre zone A1 is made from sheet material, perforated with a regular pattern of relatively large, hexagonal openings. The openings are preferably larger than 2 mm by 2 mm and preferably smaller than 6 mm by 6 mm. They may for instance measure 5 mm by 5 mm. Of course, many other shapes, dimensions and/or patterns are possible.

[0058] The peripheral zone A2 is made of a closed sheet material. Thus, like the embodiment of FIG. 5, the peripheral zone A2 is air-impermeable. It has an openness factor of zero. In the illustrated embodiment, the peripheral zone A2 is provided as a separate component that is mounted in the food support 10 so as to lie on top of the bottom 12. In other embodiments, the peripheral zone A2 may be integrally formed with or be connected to or connectable to the centre zone A1.

[0059] In the afore-described embodiments, the peripheral zones A2 all have a substantially constant width w. This width w preferably is more than 3% of the total width W of the bottom 12, preferably more than 4%, more preferably more than 5%.

[0060] FIG. 7 shows a further example of a food support 10 according to the invention, having a bottom 12 and a wall segment 14 that surrounds the bottom 12 entirely. The bottom 12 has a configuration similar to the embodiment of FIG. 5, with a centre zone A1 that is made from a mesh material and a peripheral zone A2 that is made from a closed sheet material. The peripheral zone A2 may be provided as a separate component. Alternatively, it may form integral part of the bottom 12. The embodiment differs from the previous embodiments in that the width w of the peripheral zone A2 is not constant. Instead, the ring shaped peripheral zone A2 has a square shaped outer perimeter with rounded corners, and a circular inner perimeter. As a result, the width w gradually increases towards the corners of the peripheral zone A2.

[0061] The peripheral zones A2 of the afore-described embodiments, or at least the upper surface thereof, may be inclined downward from the outer perimeter of the food support 10 towards the centre, as illustrated in FIG. 2. The inclination angle may for instance range between 10 and 45 degrees. This inclined surface is in particular beneficial where the peripheral zone A2 is air-impermeable or has only very small openings. Any liquids, such as water and/or fat that in use may drop down from the food onto the peripheral zone A2 will flow, under the influence of gravity, along the inclined surface towards the centre zone A2 where the liquids may be discharged from the food support 10 through the larger openings of said zone A1.

[0062] The air-permeability of the centre zone A1 and, where applicable, of the peripheral zone A2, and the surface ratios of the zones A1, A2 are selected such that the total through flow area of the bottom 12 is larger than the smallest through flow area R of the air circulation channel (see FIG. 2). Thus it is prevented that the food support 10 restricts the air flow circulation in the air-based fryer.

[0063] The above embodiments as described are only illustrative, and not intended to limit the technique approaches of the present invention. Although the present invention is described in details referring to the preferable embodiments, those skilled in the art will understand that the technique approaches of the present invention can be modified or equally displaced without departing from the scope of the technique approaches of the present invention, which will also fall into the protective scope of the claims of the present invention. In the claims, the word comprising does not exclude other elements or steps, and the indefinite article a or an does not exclude a plurality.

[0064] Any reference signs in the claims should not be construed as limiting the scope.