Patent Description:
Air fryers are already common kitchen appliances but their popularity continues to grow. Air fryers may, for example, take the form of portable ovens which are designed to fit on a kitchen work surface.

Air fryers can be distinguished from, for example, convection ovens at least partly by the direction of air circulation through the cooking chamber. The air fryer's cooking chamber has, when orientated for use, a top and a bottom. A circulation system, e.g. in the form of a fan driven by a motor, is arranged to circulate air upwardly through food received in the cooking chamber in the direction of the top and/or downwardly through food received in the cooking chamber in the direction of the bottom.

By, for instance, mounting the air fryer's heating element proximal to the top of cooking chamber, air having passed upwardly through the food can be reheated by the heating element before being passed around a duct and being introduced back into the food at the bottom.

Such an arrangement has various advantages, particularly in terms of the frying effect which can be achieved with no or only a relatively small amount of cooking oil being required.

As well as this frying effect, various modifications have been proposed to enable air fryers to cook a more diverse range of foods and to achieve different cooking results.

In particular, accessories for baking dough-comprising items, such as pizzas, in the air fryer's cooking chamber have been introduced. Various challenges have nonetheless been encountered with such accessories. One issue is that the bottom of pizza supported by such an accessory may lack crispiness due to receiving insufficient heat during baking in the air fryer, particularly when the pizza dough has not been pre-baked, e.g. as in the case of homemade pizza. This may be due to the pizza's relatively large area spanning a significant fraction of the cooking chamber, and thus blocking almost all of the airflow provided by the circulation system. The main airflow may therefore merely contact the upper side of the pizza, at which the pizza's toppings are provided, and then return to the circulation system. Only a small amount of air, for instance turbulent air sporadically thrown underneath the pizza, may pass around the pizza in order to heat the bottom of the pizza. This may be via relatively small gaps between the pizza and corners of the cooking chamber. The lack of constant airflow passing underneath the pizza may result in relatively inefficient heating of the bottom of the pizza.

A few prior arts, e.g. <CIT>, <CIT>, or <CIT>, discloses a fluid permeable food support for supporting food thereon in the cooking chamber of an air fryer, and its peripheral portion surrounding its central portion has a larger open area than that of the central portion.

A further issue is that the direction of airflow through the cooking chamber can lead to a compromised baking result even when a dedicated accessory, e.g. food support, is employed for baking such dough-comprising items.

According to examples in accordance with an aspect of the invention, there is provided an air fryer comprising: a cooking chamber; a heating element; a circulation system for circulating air heated by the heating element in the cooking chamber; a fluid permeable food support for supporting food thereon in the cooking chamber; and one or more flow channels extending beneath the food support and into which air heated by the heating element is deliverable by the circulation system, wherein the food support comprises: a central portion at a center of the food support and arranged to extend from the center over the one or more flow channels to shield food supported on the central portion from the heated air in the one or more flow channels; a peripheral portion on which food is supportable, the peripheral portion surrounding the central portion and having a larger open area than that of the central portion; and a sidewall upstanding away from and extending around only a fraction of an outer edge of the food support.

Whilst the flow channel(s) extending beneath the food support may facilitate upward and/or downward airflow in the air fryer's cooking chamber, this airflow can lead to a compromised baking result. In particular, a central region of dough supported in the cooking chamber may be caused to dome/bulge during baking, and holes may even be formed in the central region of the dough.

The present invention is partly based on the realization that arranging a relatively low permeability or impermeable central portion of the food support over the flow channel(s) can assist to minimize the risk of upwards doming/bulging of, and hole formation in, the central region of the dough.

The heated air can still reach the dough by passing through the food support primarily or exclusively via a peripheral portion surrounding the central portion, since the open area of the peripheral portion is larger than that of the central portion. Heated air accessing the dough peripherally in this way may nonetheless entail less risk of such doming/bulging of, and hole formation in, the dough.

The sidewall upstands away from and extends around only a fraction of an outer edge of the food support, which can assist to provide a controlled, e.g. uniform, heated airflow to the food supported on the food support, with concomitant enhancement of the cooking/baking result.

It is noted that the open area is a ratio known in the art that indicates how much of the area of a plate or sheet is occupied by holes, expressed as a percentage. For example, if the open area of the central portion is <NUM>%, it means that <NUM>% of the central portion is holes and <NUM>% of the central portion is material, e.g. metal-comprising material.

The central portion is at a center, in other words at a centroid of the food support when viewed in plan.

The central portion extends outwardly from the center to an inner boundary defined between the central portion and the peripheral portion. The central portion is accordingly delimited by this inner boundary, with the peripheral portion being defined between the inner boundary and an outer boundary.

In some embodiments, aperture(s) in the central portion each have a maximum dimension of at most <NUM>.

This can avoid or at least assist to minimize the risk of excessive hanging of dough through the central portion, and thereby enhance the baking result achievable using the air fryer.

Should more than one aperture be delimited by the central portion, closest edges of nearest neighbor apertures may be spaced from each other by at least <NUM>, for example at least <NUM>, e.g. by about <NUM>.

The open area of the central portion may be <NUM> to <NUM>%.

This may assist to minimize airflow through the central portion.

In some embodiments, the central portion has an open area of <NUM>%. In such embodiments, no aperture is delimited by the central portion, e.g. no such aperture is delimited by metallic material forming the food support in the central portion.

Thus, the central portion may block heated air underneath the central portion from passing through the central portion to reach food supported on the central portion. Moreover, hanging of dough through the central portion may be alleviated, with concomitant enhancement of the baking result achievable using the air fryer.

Alternatively, the central portion may have an open area that is greater than <NUM>% but less than or equal to <NUM>%. In other words, the central portion may be permeable, although airflow therethrough may be minimized due to the open area of the central portion being limited to a maximum of <NUM>%.

In some embodiments, the central portion spans at least <NUM>% of a total area of the food support. Such a minimum area for the central portion has been found to be particularly effective in minimizing the risk of doming/bulging of, and hole formation in, the central region of the dough.

In such embodiments, the peripheral portion may span at most <NUM>% of the total area of the food support.

Alternatively or additionally, the central portion may have a minimum dimension of at least <NUM>, preferably at least <NUM>, with the minimum dimension extending across the center of the food support from a first point on the inner boundary that delimits the central portion to an opposing second point on the inner boundary.

Such a minimum dimension for the central portion has been found to be particularly effective in minimizing the risk of doming/bulging of, and hole formation in, the central region of the dough.

In some embodiments, e.g. in combination with the above-mentioned minimum area and/or minimum dimension of the central portion, the central portion spans at most <NUM>% of the total area of the food support.

The <NUM>% maximum area for the central portion may assist to ensure that sufficient airflow reaches the food, primarily or exclusively via the peripheral portion.

In such embodiments, the peripheral portion may span at least <NUM>% of the total area of the food support.

In some embodiments, the open area of the peripheral portion is at least <NUM>%. Such a minimum open area of the peripheral portion can facilitate airflow therethrough to reach the food supported on the food support.

In some embodiments, the one or more flow channels comprise neighboring flow channels separated from each other by a dividing rib. In such embodiments, the central portion may be arranged to extend over the dividing rib and the neighboring flow channels.

In this case, the central portion may comprise, e.g. be in the form of, an apertureless plate portion disposed over the flow channels and dividing rib(s).

In some embodiments, the air fryer comprises an air guide member beneath the food support and configured to guide the heated air towards the food support, with the one or more flow channels being at least partly defined by the air guide member.

The air guide member may, for example, comprise a so-called star-fish shape. The star-fish shape comprises a plurality of radial dividing ribs that separate neighboring flow channels from each other.

In some embodiments, the central portion is arranged or arrangeable over a central area of the air guide member, for example with the central portion spanning at most <NUM>% of the total area of the food support.

In this way, the central portion can assist to shield the central region of dough supported on the central portion from relatively forceful airflows directed from the central area of the air guide member.

It is noted that the central area of the air guide member may be aligned with an inlet area of a fan included in the circulation system through which inlet area air is axially drawn from the cooking chamber and into the fan.

In some embodiments, a single flow channel is provided. In such embodiments, the single flow channel may be defined by a space between a bottom of the cooking chamber, e.g. a flat base portion of the cooking chamber wall, and an underside of the food support.

It is noted that the above-mentioned flat base portion of the cooking chamber wall may mean that no air guide member, e.g. star-fish shaped air guide member, may be provided on the base portion of the cooking chamber wall beneath the food support.

In some embodiments, the air fryer comprises a handle for coupling to the food support, with the handle assisting movement of the food support into and out of the cooking chamber.

In such embodiments, the food support may be supportable via the handle above the one or more flow channels.

In some embodiments, the sidewall upstands away from the outer edge of the food support at an angle such that the sidewall extends inwardly towards the central portion of the food support. Such angling of the sidewall can further assist to control heated airflow to the food supported on the food support.

In some embodiments, the air fryer comprises a further food support for supporting food thereon in the cooking chamber, with the further food support being arranged or arrangeable above the food support in the cooking chamber. This may facilitate cooking, e.g. baking, of more food in the cooking chamber.

In some embodiments, the further food support comprises: a further central portion arranged to shield food supported on the further central portion from heated air between the food support and the further food support; and a further peripheral portion on which food is supportable, with the further peripheral portion surrounding the further central portion and having a larger open area than that of the further central portion.

The further central portion can assist to minimize the risk of upwards doming/bulging of, and hole formation in, a central region of dough supported on the further food support. The heated air can still reach the dough via the further peripheral portion surrounding the further central portion but with less risk of doming/bulging of, and hole formation in, the dough.

An open area of the further central portion may be <NUM> to <NUM>%. This may assist to minimize airflow through the further central portion.

In some embodiments, the further central portion has an open area of <NUM>%. In other words, the further central portion may be impermeable so as to block heated air underneath the further central portion from passing through the further central portion to reach food supported on the further central portion.

Alternatively, the further central portion may have an open area that is greater than <NUM>% but less than or equal to <NUM>%. In other words, the further central portion may be permeable, although airflow therethrough may be minimized due to the open area of the further central portion being limited to a maximum of <NUM>%.

In some embodiments, aperture(s) delimited by the further central portion each have a maximum dimension of at most <NUM>.

This can avoid or at least assist to minimize the risk of excessive hanging of dough through the further central portion. This can assist to enhance the baking result achievable using the air fryer.

Alternatively or additionally to aperture(s) delimited by the further central portion each having the maximum dimension of at most <NUM>, and should more than one aperture be delimited by the further central portion, closest edges of nearest neighbor apertures of the further central portion may be spaced from each other by at least <NUM>, for example at least <NUM>, e.g. by about <NUM>.

In some embodiments, the central portion of the food support and the further central portion of the further food support are aligned with each other so that the further central portion extends over, e.g. eclipses, the central portion.

In some embodiments, a further sidewall upstands away from and extending around only a fraction of a further outer edge of the further food support. The further sidewall can assist to provide a controlled, e.g. uniform, heated airflow to the food supported on the further food support, with concomitant enhancement of the cooking/baking result.

In embodiments in which the sidewall and the further sidewall are included, the fraction of the outer edge along which the sidewall extends may align with a remainder of the further outer edge along which the further sidewall does not extend. Alternatively or additionally, opposing regions of the sidewall and the further sidewall may face each other across the further food support.

In this way, both the sidewall and the further sidewall can cooperate with each other to control the heated airflow through the cooking chamber.

In some embodiments, the sidewall and the further sidewall can be mutually arranged such that heated air is guided across the food support in a first direction towards the sidewall and then across the further food support in a second direction, e.g. opposite to the first direction, towards the further sidewall.

In some embodiments, a cover member is arranged or arrangeable between the heating element and the food support, with one or more flow paths being provided for the heated air through and/or past the cover member. The cover member can assist to lessen the risk of food being blown by the airflow against the heating element. In some embodiments, the cover member can comprise, e.g. be in the form of a perforate cover, such as a mesh.

In some embodiments, the cover member is arranged or arrangeable between the heating element and the food support such that radiation from the heating element is incident on a heat shielding portion of the cover member. In such embodiments, food supported by the food support and/or the further food support (when present) may be shielded from radiation from the heating element.

This can assist to minimize the risk of burning of food. This may be particularly beneficial in embodiments in which the further food support is included, since the further food support may be arranged or arrangeable closer to the heating element, proximal to a top of the cooking chamber, than the food support.

In particularly preferred embodiments, the cover member comprises the heat shielding portion and this heat shielding portion delimits a central opening that defines a flow path directed toward the inlet area of the fan.

Such a central opening delimited by the heat shielding portion may align with the inlet area of the fan when the food support, the cover member, and optionally the further food support, are received in the cooking chamber.

Provided is an air fryer accessory. The air fryer accessory comprises a fluid permeable food support for supporting food thereon at least when the food is inside an air fryer's cooking chamber. The food support comprises a central portion for shielding food supported on the central portion from heated air beneath the central portion. The food support also comprises a peripheral portion. The peripheral portion surrounds the central portion, with the heated air being deliverable through the food support to reach food supported on the food support mainly or exclusively via the peripheral portion. Further provided is an air fryer comprising the cooking chamber, a heating element, a circulation system and the air fryer accessory.

<FIG> schematically depicts an air fryer <NUM> according to an example. The air fryer <NUM> has a cooking chamber <NUM> that is at least partly delimited by a cooking chamber wall <NUM>.

The air fryer <NUM> may include a casing (not visible in the Figures), for example a plastic casing, in which at least part of the cooking chamber wall <NUM> is arranged.

The air fryer <NUM> includes a heating element <NUM> and a circulation system <NUM>, <NUM> for circulating air heated by the heating element <NUM> in the cooking chamber <NUM>.

In some embodiments, such as shown in <FIG>, the heating element <NUM> is arranged to irradiate food (not visible in <FIG>) received in the cooking chamber <NUM>, as well as heating air that is circulated by the circulation system <NUM>, <NUM>.

The heating element <NUM> can have any suitable design. In some embodiments, the heating element <NUM> comprises, e.g. is defined by, a resistive heating element <NUM>. Particular mention is made of a spiral resistive heating element <NUM> being included in the heating element <NUM>. Air can, for example, be circulated by the circulation system <NUM>, <NUM> through space(s) between coils of such a spiral resistive heating element <NUM> in order to heat the air. Such coils are schematically depicted in <FIG>.

In at least some embodiments, the circulation system <NUM>, <NUM> comprises a fan <NUM> and a motor <NUM>, with rotation of the fan <NUM> by the motor <NUM> causing the circulating of air.

A fluid permeable food support <NUM> supports food thereon in the cooking chamber <NUM>. The food support <NUM> can be formed of any suitable material. In some embodiments, the food support <NUM> comprises a metallic material, in other words a metal or a metal alloy. Such a metallic material is preferably coated with a non-stick coating, such as a fluoropolymer coating. In other embodiments, the food support <NUM> comprises, e.g. is formed from, a heat resistant polymer, such as silicone.

In some embodiments, such as shown in <FIG>, the air fryer <NUM> comprises a drawer 103A that is slidable to provide access to the cooking chamber <NUM>, with the food support <NUM> being included or arrangeable in the drawer 103A.

The drawer 103A may be mounted in any suitable manner that enables the drawer 103A to slide, e.g. relative to the rest of the air fryer <NUM>, to provide access to the cooking chamber <NUM> and to (re-)close the cooking chamber <NUM>. In some embodiments, the drawer 103A is mounted on rails, with sliding of the drawer 103A on the rails in a first direction enabling the cooking chamber <NUM> to be accessed and sliding of the drawer 103A on the rails in a section direction opposite to the first direction enabling the cooking chamber <NUM> to be closed.

It is noted that the cooking chamber <NUM> may be accessed in other ways, such as via a moveable lid (not visible in the Figures) that can be moved, e.g. by lifting, to enable the cooking chamber <NUM> to be accessed. Such a moveable lid may, for example, be pivotally mounted so that pivoting of the lid enables the cooking chamber <NUM> to be accessed.

The food support <NUM> can be arranged, e.g. mounted, in the cooking chamber <NUM> in any suitable manner. In some embodiments, such as shown in <FIG>, a handle <NUM> is coupled or couplable to the food support <NUM>, with the handle <NUM> assisting movement of the food support <NUM> into and out of the cooking chamber <NUM>.

As well as enabling lifting and lowering of the food support <NUM>, the handle <NUM> may additionally assist the user, via lateral pulling or pushing of the handle <NUM>, to slide the drawer 103A to access or (re-)close the cooking chamber <NUM>.

To this end, and referring to <FIG> and <FIG>, a handle support 111A may be included in the drawer 103A, with the handle <NUM> and the handle support 111A being cooperable with each other to enable sliding of the drawer 103A by lateral pulling or pushing the handle <NUM> when the handle <NUM> and the handle support 111A are cooperating with each other.

More generally, and irrespective of inclusion or otherwise of such a handle <NUM>, the food support <NUM> may be removable from the cooking chamber <NUM>.

Such removability may assist loading or unloading of food onto or from the food support <NUM>, and can also assist with cleaning the food support <NUM> and the cooking chamber <NUM>. Alternatively or additionally, removal of the food support <NUM> from the cooking chamber <NUM> may enable another type of food support <NUM> to be arranged in the cooking chamber <NUM>, e.g. for cooking a different type of food and/or for implementing a different type of cooking.

It is noted that the food support <NUM> can be supplied separately from the rest of the air fryer <NUM>. The food support <NUM> may be included in an air fryer accessory that is suitable for an air fryer <NUM>, which air fryer <NUM> comprises a cooking chamber <NUM> in which the food support <NUM> is receivable, a heating element <NUM>, and a circulation system <NUM>, <NUM>.

It is also noted that the food support <NUM> can be used to support various different types of food thereon, such as fish, chicken, flammkuchen, etc. Pizza is used herein as a representative example for such food, which may be too large to fit into a conventional air fryer basket.

Referring again to <FIG>, one or more flow channels <NUM> extend(s) beneath the food support <NUM>. Air heated by the heating element <NUM> is deliverable by the circulation system <NUM>, <NUM> into the flow channel(s) <NUM>. At least partly owing to the fluid permeability of the food support <NUM>, heated air in the flow channel(s) <NUM> may access food supported on the food support <NUM> from underneath.

Delivery by the circulation system <NUM>, <NUM> of the air heated by the heating element <NUM> into the flow channel(s) <NUM> can be implemented in any suitable manner. In some embodiments, such as shown in <FIG>, an air duct <NUM> may be defined between an outlet of the fan <NUM>, from which outlet air is expelled, towards or to inlet(s) of the flow channel(s) <NUM>. Providing/defining such an air duct <NUM> will be described in more detail herein below.

With reference to <FIG>, heated air in the flow channel(s) <NUM> being able to access dough-comprising items, such as pizza PZ, from underneath can assist with efficient dough baking.

Moreover, in embodiments in which the heating element <NUM> is arranged to irradiate food received in the cooking chamber <NUM>, the pizza's PZ toppings TP may be heated from above by being irradiated by the heating element <NUM>, as well as the dough being heated by the heated air delivered thereto via the flow channel(s) <NUM>. This may make for effective and efficient pizza baking.

However, delivery of heated air to the food supported by the food support <NUM> from underneath can in some cases lead to a compromised baking result. In particular, a central region of dough may be caused to dome/bulge during baking, and holes may even be formed in the central region of the dough. In the worst case, doming of the dough can cause the dough to reach, and therefore be burned by, the heating element <NUM>. This burning can result in excessive smoke production.

Referring to <FIG>, the food support <NUM> comprises a central portion <NUM> at a center <NUM> of the food support <NUM> and arranged to extend from the center <NUM> over the, e.g. each of the, one or more flow channels <NUM> to shield food supported on the central portion <NUM> from the heated air in the flow channel(s) <NUM>. The food support <NUM> also comprises a peripheral portion <NUM> on which food is supportable, with the peripheral portion <NUM> surrounding the central portion <NUM>.

In order to shield the food supported thereon from the heated air in the flow channel(s) <NUM>, the central portion <NUM> is impermeable or at least is a relatively low permeability central portion <NUM>, particularly in comparison with the peripheral portion <NUM>.

Thus, the central portion <NUM> can be regarded as a wind shield. Such a wind shield can, for instance, have a diameter of about <NUM>, and/or may not have any aperture(s).

More generally, the differing permeabilities of the central portion <NUM> and the peripheral portion <NUM> can be defined in terms of the peripheral portion <NUM> having a greater open area than that of the central portion <NUM>, for example with the central portion's <NUM> open area being <NUM>% to <NUM>%.

The heated air can still reach the dough by passing through the food support <NUM> primarily or exclusively via the peripheral portion <NUM> surrounding the central portion <NUM>. Heated air accessing the dough peripherally in this way may nonetheless entail less risk of such doming/bulging of, and hole formation in, the dough.

It is noted that the open area is a ratio known in the art that indicates how much of the area of a plate or sheet is occupied by holes, expressed as a percentage. For example, if the open area of the central portion <NUM> is <NUM>%, it means that <NUM>% of the central portion <NUM> is holes and <NUM>% of the central portion <NUM> is material, e.g. metallic material or silicone.

The open area can be measured from an image of the food support <NUM> in plan, for example as per the views provided in <FIG>, <FIG>, <FIG> and <FIG>. Apertures and material of the food support <NUM> may be distinguished in the image, and an area corresponding to the apertures determined. Dividing the latter by an overall area of the relevant portion <NUM>, <NUM> of the food support <NUM> and multiplying by <NUM> gives the open area of that portion <NUM>, <NUM>.

The center <NUM> of the food support <NUM> can be regarded as a centroid, in other words a geometric center, of the food support <NUM> when viewed as a two-dimensional shape in plan, for example as per the views provided in <FIG>, <FIG>, <FIG> and <FIG>.

The central portion <NUM> extends outwardly from the center <NUM> to an inner boundary defined between the central portion <NUM> and the peripheral portion <NUM>. The central portion <NUM> is accordingly delimited by this inner boundary, with the peripheral portion <NUM> being defined between the inner boundary and an outer boundary.

The inner boundary between the central portion <NUM> and the peripheral portion <NUM> is definable by a notional line that meets innermost apertures 117A of the peripheral portion <NUM> at a point on a perimeter of each innermost aperture 117A, which point is closest to the center <NUM> of the food support <NUM>. The notional line defines the shortest distance connecting the points of the innermost apertures 117A, but without passing across innermost apertures 117A, to surround the central portion <NUM>.

The outer boundary around the peripheral portion <NUM> is definable by a notional envelope line that meets outermost apertures 117B of the peripheral portion <NUM> at a point on a perimeter of each outermost aperture 117B, which point is furthest from the center <NUM> of the food support <NUM>. The notional envelope line defines the shortest distance connecting the points of the outermost apertures 117B, but without passing across outermost apertures 117B, to surround the peripheral portion <NUM>.

The outermost apertures 117B of the peripheral portion <NUM> can be regarded as the apertures of the peripheral portion <NUM> lying closest to a periphery PER of the food support <NUM> when viewed in plan, for example as per the views provided in <FIG>, <FIG> and <FIG>.

In some embodiments, such as shown in <FIG>, outermost aperture(s) 117B may be at the periphery PER of the food support <NUM>, in which case the point of the respective perimeter through which the notional envelope line passes is defined on the periphery PER of the food support <NUM>.

In other embodiments, such as shown in <FIG>, <FIG> and <FIG>, an apertureless outermost region is provided between the outer boundary of the peripheral portion <NUM> and the periphery PER of the food support <NUM>.

In some embodiments, such as shown in <FIG>, only one set of apertures 117A, 117B is provided in the peripheral portion <NUM>. In such embodiments, the innermost apertures 117A are the same as the outermost apertures 117B.

More generally, and referring to <FIG> and <FIG>, the innermost apertures 117A of the peripheral portion <NUM> are distinguishable from aperture(s) 117C of the central portion <NUM> by the innermost apertures 117A of the peripheral portion <NUM> belonging to a set of apertures whose dimensions and/or spacing from each other causes them to provide greater air permeability than inboard aperture(s) 117C closer to the center <NUM> of the food support <NUM>.

Aperture(s) 117C provided in the central portion <NUM>, if any, may each have a minimum dimension of <NUM> or less.

In some embodiments, such as shown in <FIG>, aperture(s) 117C in the central portion <NUM> each have a maximum dimension of at most <NUM>.

This can avoid or at least assist to minimize the risk of excessive hanging of dough through the central portion <NUM>, and thereby enhance the baking result achievable using the food support <NUM>.

Apertures delimited by the food support <NUM> may have any suitable form, such as slots, circular/elliptical holes or shape(s) defined between mesh members, e.g. wires, of a mesh.

In a non-limiting example, the peripheral portion <NUM> comprises, e.g. is defined by, a metal mesh with for example <NUM> distance between fibers/wires of the mesh.

Such a mesh may be highly air permeable.

A dimension of an aperture is measured in a straight line from a first point on a perimeter of the aperture through the aperture's centroid to a second point on the perimeter. The minimum dimension is the smallest of all distances thus measured across the aperture. The maximum dimension is the largest of all distances thus measured across the aperture.

It is noted that the term "centroid" in this context refers to a geometric center of the respective aperture when viewed as a two-dimensional shape in plan.

In embodiments, such as shown in <FIG>, in which elongate channel-like aperture(s) 117C is or are provided in the central portion <NUM>, the <NUM> or less minimum dimension may correspond to a width of the channel-like aperture 117C extending generally transverse to its length.

In embodiments, such as shown in <FIG>, in which the aperture(s) 117C provided in the central portion <NUM> take the form of hole(s), e.g. circular or elliptical hole(s), the <NUM> or less minimum dimension may correspond to a smallest distance across the respective hole. It is noted that in the case of a circular hole, the minimum dimension and the maximum dimension both correspond to the diameter of the hole.

With continued reference to <FIG>, should more than one aperture 117C be delimited by the central portion <NUM>, closest edges of nearest neighbor apertures 117C of the central portion <NUM> may be spaced from each other by at least <NUM>, for example at least <NUM>, e.g. by about <NUM>.

Such spacing may assist to minimize airflow through the central portion <NUM>, and thus assist to alleviate bulging/doming of, and hole formation in, the central region of the dough.

As an alternative or in addition to closest edges of nearest neighbor apertures 117C of the central portion <NUM> being spaced from each other by at least <NUM>, the spacing between closest edges of nearest neighbor apertures of the peripheral portion <NUM> may be smaller than the spacing between closest edges of nearest neighbor apertures 117C of the central portion <NUM>. For example, the spacing between closest edges of nearest neighbor apertures of the peripheral portion <NUM> may be at most <NUM>.

This aperture spacing differential between the central portion <NUM> and the peripheral portion <NUM> may assist to provide greater permeability in the peripheral portion <NUM>.

In some embodiments, such as shown in <FIG> and <FIG>, the central portion <NUM> has an open area of <NUM>%. In such embodiments, no aperture is delimited by the central portion <NUM>, e.g. no such aperture is delimited by the metallic material forming the food support <NUM> in the central portion <NUM>.

Thus, the central portion <NUM> may block heated air underneath the central portion <NUM> from passing through the central portion <NUM> to reach food supported on the central portion <NUM>. Moreover, hanging of dough through the central portion <NUM> may be alleviated, with concomitant enhancement of the baking result achievable using the air fryer <NUM>.

In some embodiments, such as shown in <FIG> and <FIG>, the central portion <NUM> has an open area that is greater than <NUM>% but less than or equal to <NUM>%. In other words, the central portion <NUM> may be permeable, although airflow therethrough may be minimized due to the open area of the central portion <NUM> being limited to a maximum of <NUM>%.

In some embodiments, the central portion <NUM> spans at least <NUM>% of a total area of the food support <NUM>. Such a minimum area for the central portion <NUM> has been found to be particularly effective in minimizing the risk of doming/bulging of, and hole formation in, the central region of the dough.

In such embodiments, the peripheral portion <NUM> may span at most <NUM>% of the total area of the food support <NUM>.

Alternatively or additionally, and referring to <FIG>, the central portion <NUM> may have a minimum dimension MD of at least <NUM>, preferably at least <NUM>, such as about <NUM> with the minimum dimension MD extending across the center <NUM> of the food support <NUM> from a first point on the inner boundary that delimits the central portion <NUM> to an opposing second point on the inner boundary.

Such a minimum dimension MD for the central portion <NUM> has been found to be particularly effective in minimizing the risk of doming/bulging of, and hole formation in, the central region of the dough.

In some embodiments, e.g. in combination with the above-mentioned minimum area and/or minimum dimension MD of the central portion <NUM>, the central portion <NUM> spans at most <NUM>% of the total area of the food support <NUM>.

The <NUM>% maximum area for the central portion <NUM> may assist to ensure that sufficient airflow reaches the food, primarily or exclusively via the peripheral portion <NUM>.

In such embodiments, the peripheral portion <NUM> may span at least <NUM>% of the total area of the food support <NUM>.

In some embodiments, the open area of the peripheral portion <NUM> is at least <NUM>%. Such a minimum open area of the peripheral portion can facilitate airflow therethrough to reach the food supported on the food support <NUM>.

In some embodiments, such as shown in <FIG>, <FIG> and <FIG>, the one or more flow channels <NUM> comprise neighboring flow channels <NUM> separated from each other by a dividing rib <NUM>. In such embodiments, and referring to <FIG>, the central portion <NUM> may be arranged to extend over the dividing rib <NUM> and the neighboring flow channels <NUM>.

In this case, the central portion <NUM> may comprise, e.g. be in the form of, an apertureless plate portion disposed over the flow channels <NUM> and dividing rib(s) <NUM>.

In some embodiments, the air fryer <NUM> comprises an air guide member <NUM> beneath the food support <NUM> and configured to guide the heated air towards the food support <NUM>, with the one or more flow channels <NUM> being at least partly defined by the air guide member <NUM>.

With continued reference to <FIG>, <FIG> and <FIG>, the air guide member <NUM> may comprise a so-called star-fish shape. The star-fish shape comprises a plurality of radial dividing ribs <NUM> that separate neighboring flow channels <NUM> from each other.

Such an air guide member <NUM> may concentrate airflow in its central area and guide the air upwards.

In several tests, the relatively strong airflow directed to the central region of dough has caused damage, and in particular caused hole formation, in thin undercooked dough. This relatively strong airflow has also been observed to lift dough up and stretch it, in the worst case causing dough to reach, and be burned by, the heating element <NUM>, resulting in heavy smoke leaving the air fryer. This issue can be alleviated by the food support <NUM> according to the present disclosure, and this alleviation can be enhanced with a sidewall <NUM>, e.g. air guide, upstanding from the food support <NUM> and guiding heated air beneath the food support <NUM>, as will be described in more detail herein below.

In some embodiments, and as best shown in <FIG>, <FIG>, the central portion <NUM> is arranged or arrangeable over a central area <NUM> of the air guide member <NUM>, for example with the central portion <NUM> spanning at most <NUM>% of the total area of the food support <NUM>.

In this way, the central portion <NUM> can assist to shield the central region of dough supported on the central portion <NUM> from relatively forceful airflows directed from the central area <NUM> of the air guide member <NUM>.

It is noted that the central area of the air guide member <NUM> may be aligned with an inlet area of the fan <NUM> included in the circulation system <NUM>, <NUM> through which inlet area air is axially drawn from the cooking chamber <NUM> and into the fan <NUM>.

In some embodiments, a single flow channel <NUM> is provided. In such embodiments, the single flow channel <NUM> may be defined by a space between the bottom of the cooking chamber <NUM>, e.g. a flat base portion of the cooking chamber wall <NUM>, and an underside of the food support <NUM>.

It is noted that the above-mentioned flat base portion of the cooking chamber wall <NUM> may mean that no air guide member, e.g. star-fish shaped air guide member, may be provided on the base portion of the cooking chamber wall <NUM> beneath the food support <NUM>.

In some embodiments, such as shown in <FIG>, <FIG> and <FIG>, a sidewall <NUM> upstands away from an outer edge of the food support <NUM>.

Such a sidewall <NUM> may, for example, be included, together with the food support <NUM>, in the air fryer accessory.

In such embodiments, the air duct <NUM> may be at least partly defined between the sidewall <NUM> and the cooking chamber wall <NUM>.

Air may be guided in the air duct <NUM> from the outlet of the fan <NUM> towards or to the inlet(s) of the flow channel(s) <NUM>, with air being subsequently guided towards the inlet area of the fan <NUM> located above the food support <NUM> by the air passing through and/or around the food support <NUM>.

The air duct <NUM>, e.g. channel, may assist to provide a relatively constant airflow beneath the food, e.g. pizza PZ, arranged on the food support <NUM>.

More generally, the cooking chamber <NUM> and the circulation system <NUM>, <NUM> may be arranged such that, when the air fryer <NUM> is orientated for use, at least part of the heated air traverses a height of the cooking chamber <NUM>.

The traversing of the height of the cooking chamber <NUM> may mean that the at least part of the heated air passes upwardly and/or downwardly through the cooking chamber <NUM>.

In other words, this traversing of the height of the cooking chamber <NUM> may mean upward and/or downward heated airflow through the food received in the cooking chamber <NUM>. This may assist to provide the frying effect provided by the air fryer <NUM>.

It is noted that such upward and/or downward heated airflow through the cooking chamber <NUM> may not require the sidewall <NUM> and the duct <NUM> defined between the sidewall <NUM> and the cooking chamber wall <NUM>. Thus, in some embodiments the sidewall <NUM> and the duct <NUM> may be omitted.

For example, a food support <NUM> without a sidewall <NUM> may be arranged or arrangeable inside the cooking chamber <NUM> for supporting food thereon. In such embodiments, mass heated air circulation within the cooking chamber <NUM> may be provided, with both upward and downward airflow directions through the cooking chamber <NUM> being possible.

In embodiments in which the sidewall <NUM> is included, the sidewall <NUM> may extend around only a fraction of an outer edge of the food support <NUM>. This can assist to provide a controlled, e.g. uniform, heated airflow to the food supported on the food support <NUM>, with concomitant enhancement of the cooking/baking result.

By arranging the sidewall <NUM>, which can be regarded as an air guide, on one side of the food support <NUM>, a part of the heated air coming from the circulation system <NUM>, <NUM> may be guided by the sidewall <NUM> below the food, e.g. pizza PZ. Heat energy may thus be transferred to the cooler bottom of the food, e.g. pizza PZ.

The sidewall <NUM>, e.g. air guide, may assist to prevent the heated air, coming directly from the circulation system <NUM>, <NUM> from reverting directly back to the inlet area, in other words low pressure suction area, in the center of the fan <NUM>.

Once the heated air is guided beneath the food, e.g. pizza PZ, the air may revert to the inlet area via the remainder of the outer edge along which the sidewall <NUM> does not extend, e.g. by passing around part of the outer edge that opposes the sidewall <NUM>.

There may be no gaps that allow heated air in the air duct <NUM> to escape therefrom prior to the air reaching the inlet(s) of the flow channel(s) <NUM> that extend beneath the food support <NUM>. In this way, heated air in the air duct <NUM> may be forced to pass beneath the food support <NUM>. It is reiterated that the air duct <NUM> may assist to provide a relatively constant airflow beneath the food, e.g. pizza PZ, arranged on the food support <NUM>.

Temperature measurements showed a significant increase in temperature, of about <NUM>%, below a pizza PZ being baked with a gapless sidewall <NUM> upstanding directly from the food support <NUM> compared to a conventional accessory in which a gap is defined in the sidewall <NUM> above the food support <NUM>.

In these experiments, dough was cooked to an adequate doneness, with some browning even being visible, in the case of the gapless sidewall <NUM> upstanding directly from the food support <NUM>, whereas dough was mostly raw underneath with the conventional accessory. The level of browning on the upper side of the pizza PZ was observed to be the same in both cases.

In some embodiments, such as shown in <FIG>, the sidewall <NUM> upstands away from the outer edge of the food support <NUM> at an angle θ such that the sidewall <NUM> extends inwardly towards the central portion <NUM> of the food support <NUM>. Such angling of the sidewall <NUM> can further assist to control heated airflow to the food supported on the food support <NUM>.

In some embodiments, a pair of discrete sidewall portions may each upstand away from the food support <NUM> and face each other across the food support <NUM>.

Such discrete sidewall portions may guide heated air underneath the food support <NUM> via opposing edges of the food support <NUM> from which the sidewall portions upstand.

In such embodiments, a handle element, e.g. hand grip, may be provided for assisting lifting of the food support <NUM>, with the handle element forming a bridge that extends over the food support <NUM> from one of the discrete sidewall portions to the other of the discrete sidewall portions.

In some embodiments, such as shown in <FIG>, a further food support <NUM> is provided for supporting food thereon in the cooking chamber <NUM>, with the further food support <NUM> being arranged or arrangeable above the food support <NUM> in the cooking chamber <NUM>. This may facilitate cooking, e.g. baking, of more food in the cooking chamber <NUM>, in other words in one go.

For illustration, <FIG>, <FIG> and <FIG> show a first pizza PZ1 supported on the food support <NUM>, and a second pizza PZ2 supported on the further food support <NUM>. A maximum diameter of the pizzas PZ, PZ1, PZ2 may be limited by the size of the cooking chamber <NUM>, e.g. pan. For example, the maximum diameter of the pizzas PZ, PZ1, PZ2 may be about <NUM>.

It is noted, for the avoidance of doubt, that the further food support <NUM>, in common with the food support <NUM>, can support various different types of food, such as fruit (for drying in the air fryer <NUM>), fish, and so on.

It is noted that the further food support <NUM> may be included, together with the food support <NUM> according to any of the embodiments described herein, in the air fryer accessory.

In some embodiments, the further food support <NUM> is removably fixed to the air fryer accessory.

The further food support <NUM> can be formed of any suitable material. In some embodiments, the further food support <NUM> comprises a metallic material, in other words a metal or a metal alloy. Such a metallic material is preferably coated with a non-stick coating, such as a fluoropolymer coating. In other embodiments, the further food support <NUM> comprises, e.g. is formed from, a heat resistant polymer, such as silicone.

In some embodiments, the further food support <NUM> comprises a further central portion <NUM> arranged to shield food supported on the further central portion <NUM> from heated air between the food support <NUM> and the further food support <NUM>, and a further peripheral portion <NUM> on which food is supportable, with the further peripheral portion <NUM> surrounding the further central portion <NUM> and having a larger open area than that of the further central portion <NUM>.

Similarly to the design of the food support <NUM>, the further central portion <NUM> can assist to minimize the risk of upwards doming/bulging of, and hole formation in, a central region of dough supported on the further food support <NUM>. The heated air can still reach the dough via the further peripheral portion <NUM> surrounding the further central portion <NUM> but with less risk of doming/bulging of, and hole formation in, the dough.

The further central portion <NUM> extends outwardly from a center of the further food support <NUM> to a further inner boundary defined between the further central portion <NUM> and the further peripheral portion <NUM>. The further central portion <NUM> is accordingly delimited by this further inner boundary, with the further peripheral portion <NUM> being defined between the further inner boundary and a further outer boundary.

The further inner boundary between the further central portion <NUM> and the further peripheral portion <NUM> is definable by a notional line that meets innermost apertures of the further peripheral portion <NUM> at a point on a perimeter of each innermost aperture, which point is closest to the center of the further food support <NUM>. The notional line defines the shortest distance connecting the points of the innermost apertures, but without passing across innermost apertures, to surround the further central portion <NUM>.

The further outer boundary around the further peripheral portion <NUM> is definable by a notional envelope line that meets outermost apertures of the further peripheral portion <NUM> at a point on a perimeter of each outermost aperture, which point is furthest from the center of the further food support <NUM>. The notional envelope line defines the shortest distance connecting the points of the outermost apertures, but without passing across outermost apertures, to surround the further peripheral portion <NUM>.

The outermost apertures of the further peripheral portion <NUM> can be regarded as the apertures of the further peripheral portion <NUM> lying closest to a periphery of the further food support <NUM> when viewed in plan. In some embodiments, outermost aperture(s) may be at the periphery of the further food support <NUM>, in which case the point of the respective perimeter through which the notional envelope line passes is defined on the periphery of the further food support <NUM>.

The innermost apertures of the further peripheral portion <NUM> are distinguishable from aperture(s), if any, of the further central portion <NUM> by the innermost apertures of the further peripheral portion <NUM> belonging to a set of apertures whose dimensions and/or spacing from each other causes them to provide greater air permeability than inboard aperture(s) closer to the center of the further food support <NUM>.

Aperture(s) provided in the further central portion <NUM>, if any, may each have a minimum dimension of <NUM> or less.

In some embodiments, aperture(s) in the further central portion <NUM> each have a maximum dimension of at most <NUM>.

This can avoid or at least assist to minimize the risk of excessive hanging of dough through the further central portion <NUM>, and thereby enhance the baking result.

Apertures delimited by the further food support <NUM> may have any suitable form, such as slots, circular/elliptic holes or shape(s) defined between mesh members, e.g. wires, of a mesh.

In a non-limiting example, the further peripheral portion <NUM> comprises, e.g. is defined by, a metal mesh with for example <NUM> distance between fibers/wires of the mesh.

An open area of the further central portion <NUM> may be <NUM> to <NUM>%. This may assist to minimize airflow through the further central portion <NUM>.

In some embodiments, the further central portion <NUM> has an open area of <NUM>%. In other words, the further central portion <NUM> may be impermeable so as to block heated air underneath the further central portion <NUM> from passing through the further central portion <NUM> to reach food supported on the further central portion <NUM>.

Alternatively, the further central portion <NUM> may have an open area that is greater than <NUM>% but less than or equal to <NUM>%. In other words, the further central portion <NUM> may be permeable, although airflow therethrough may be minimized due to the open area of the further central portion <NUM> being limited to a maximum of <NUM>%.

Should more than one aperture be delimited by the further central portion <NUM>, closest edges of nearest neighbor apertures of the further central portion <NUM> may be spaced from each other by at least <NUM>, for example at least <NUM>, e.g. by about <NUM>.

Such spacing may assist to minimize airflow through the further central portion <NUM>, and thus assist to alleviate bulging/doming of, and hole formation in, the central region of the dough.

In some embodiments, such as shown in <FIG>, the central portion <NUM> of the food support <NUM> and the further central portion <NUM> of the further food support <NUM> are aligned with each other so that the further central portion <NUM> extends over, e.g. eclipses, the central portion <NUM>.

In some embodiments, such as shown in <FIG>, <FIG>, <FIG>, a further sidewall <NUM> upstands away from a further outer edge of the further food support <NUM>.

Such a further sidewall <NUM> may, for example, be included, together with the further food support <NUM> and the food support <NUM>, in the air fryer accessory.

In some embodiments, the further sidewall <NUM> extends around only a fraction of the further outer edge of the further food support <NUM>. The further sidewall <NUM> can assist to provide a controlled, e.g. uniform, heated airflow to the food supported on the further food support <NUM>, with concomitant enhancement of the cooking/baking result.

In embodiments in which the sidewall <NUM> and the further sidewall <NUM> are included, the fraction of the outer edge along which the sidewall <NUM> extends may align with a remainder of the further outer edge along which the further sidewall <NUM> does not extend. Alternatively or additionally, opposing regions of the sidewall <NUM> and the further sidewall <NUM> may face each other across the further food support <NUM>.

In this way, and referring to <FIG>, <FIG>, <FIG>, both the sidewall <NUM> and the further sidewall <NUM> can cooperate with each other to control the heated airflow through the cooking chamber <NUM>.

In some embodiments, and as best shown in <FIG>, the sidewall <NUM> and the further sidewall <NUM> can be mutually arranged such that heated air is guided across the food support <NUM> in a first direction towards the sidewall <NUM> and then across the further food support <NUM> in a second direction, e.g. opposite to the first direction, towards the further sidewall <NUM>.

The further sidewall <NUM>, in other words, second air guide can assist to provide more even browning of food supported on the food support <NUM> and the further food support <NUM>.

The further sidewall <NUM> may be a part that is separate from the further food support <NUM>, and may for assembly reasons be arranged in the cooking chamber <NUM>, e.g. pan, after loading the cooking chamber <NUM> with the air fryer accessory comprising the food support <NUM>, the further food support <NUM> and the food, e.g. pizzas PZ1, PZ2, loaded onto the food support <NUM> and the further food support <NUM>.

The further sidewall <NUM> may provide an alternative to, for instance, baking two pizzas PZ1, PZ2 for ten minutes, following by removing the pizza PZ2 supported by the further food support <NUM> from the air fryer <NUM> prior to baking the pizza PZ1 supported by the food support <NUM> for <NUM> further minutes, or swapping the pizza PZ1 initially supported on the food support <NUM> to the further food support <NUM> and swapping the pizza PZ2 initially supported on the further food support <NUM> to the food support <NUM> after five minutes' baking.

In testing it was found that the further sidewall <NUM> enabled both pizzas PZ1, PZ2 to be baked in ten minutes at <NUM> using the upper airspeed of a Philips air fryer <NUM>, without the above-mentioned swapping between the food support <NUM> and the further food support <NUM>, with acceptable and relatively even browning of both pizzas PZ1, PZ2.

It is noted that a maximum diameter of the pizza PZ2 supported by the further food support <NUM> may be smaller, e.g. about <NUM>, than a maximum diameter of the pizza PZ1 supported by the food support <NUM>, due to the inclusion of the further sidewall <NUM>.

In some embodiments, such as shown in <FIG> and <FIG>, a cover member <NUM> is arranged or arrangeable between the heating element <NUM> and the food support <NUM>, with one or more flow paths <NUM> being provided for the heated air through and/or past the cover member <NUM>. The cover member <NUM> can assist to lessen the risk of food being blown by the airflow against the heating element <NUM>. In some embodiments, the cover member <NUM> can comprise, e.g. be in the form of a perforate cover, such as a mesh.

In some embodiments, such as shown in <FIG>, the cover member <NUM> is arranged or arrangeable between the heating element <NUM> and the food support <NUM> such that radiation from the heating element <NUM> is incident on a heat shielding portion of the cover member <NUM>. In such embodiments, food supported by the food support <NUM> and/or the further food support <NUM> (when present) may be shielded from radiation from the heating element <NUM>.

This can assist to minimize the risk of burning of food and attain a more homogeneous cooking result. This may be particularly beneficial in embodiments in which the further food support <NUM> is included, since the further food support <NUM> may be arranged or arrangeable closer to the heating element <NUM>, proximal to a top of the cooking chamber <NUM>, than the food support <NUM>.

In particularly preferred embodiments, the cover member <NUM> comprises the heat shielding portion and this heat shielding portion delimits a central opening that defines a flow path <NUM> directed toward the inlet area of the fan <NUM>.

Such a central opening delimited by the heat shielding portion may align with the inlet area of the fan <NUM> when the food support <NUM>, the cover member <NUM>, and optionally the further food support <NUM>, are received in the cooking chamber <NUM>.

Superior cooking/baking results were observed in such embodiments, particularly those that include the further food support <NUM>.

Claim 1:
An air fryer (<NUM>) comprising:
a cooking chamber (<NUM>);
a heating element (<NUM>);
a circulation system (<NUM>, <NUM>) for circulating air heated by the heating element in the cooking chamber;
a fluid permeable food support (<NUM>) for supporting food thereon in the cooking chamber; and
one or more flow channels (<NUM>) extending beneath the food support and into which air heated by the heating element is deliverable by the circulation system, wherein the food support comprises:
a central portion (<NUM>) at a center of the food support and arranged to extend from the center over the one or more flow channels to shield food supported on the central portion from the heated air in the one or more flow channels;
a peripheral portion (<NUM>) on which food is supportable, the peripheral portion surrounding the central portion and having a larger open area than that of the central portion; and being characterised by further comprising
a sidewall (<NUM>) upstanding away from and extending around only a fraction of an outer edge of the food support (<NUM>).