Patent Description:
Various different types of cooking appliance are known, such as table-top cooking appliances that are positionable by the consumer on a table-top or kitchen work-top.

Examples of table-top cooking appliances include so-called air cookers, food steamers and air fryers. Air cookers may be regarded, for instance, as mini convection ovens, owing to having a fan for circulating heated air in the cooking appliance's cooking chamber.

Air cookers may combine heated air circulation with food steaming functionality. Such air cookers have been found to promote nutrient preservation in the food being cooked, as well as achieving favorable taste results for various different types of food.

Such heated air circulation and/or steaming functionalities can, for example, be combined in so-called top-loaded table-top cooking appliances, in which the cooking chamber is accessible in a way that enables food to be received in the cooking chamber from above, such as via a lid.

Air cookers can be distinguished from air fryers at least partly in terms of the direction of heated air circulation in the cooking chamber. In air fryers, air delivery and extraction vents are arranged so that heated air traverses a height of the cooking chamber, and in this way passes upwardly (and/or downwardly) through the food received in the cooking chamber. The penetration of heated air into the food associated with this arrangement of the air delivery and extraction vents provides a frying-type cooking effect.

Existing air cookers, which may have an air circulation system, e.g. fan, and heating system beside the cooking chamber rather than above or below the cooking chamber, may not achieve the same kind of heated air penetration into the food that is associated with air fryers. This may be due to the air circulation system and air delivery vent arranged to deliver heated air from sidewall vent position(s) laterally, in other words horizontally, into the cooking chamber.

Thus, the architecture of conventional cooking appliances, such as air cookers, may place limitations on cooking effects that are achievable and/or on food types that can be effectively cooked using such cooking appliances.

<CIT> discloses a hot-air cooker comprising: a housing including a first cavity and a second cavity, as well as an air inlet and an air outlet connecting the two cavities; an inner container installed inside the first cavity; an upper cover installed above the inner container and including a deflector assembly; a resistor installed inside the second cavity; and a fan installed inside the second cavity. The deflector assembly directs the forced hot air from the fan into the inner container.

According to examples in accordance with an aspect of the invention, there is provided a cooking apparatus comprising: a cooking chamber for receiving food, the cooking chamber being at least partly delimited by a base and a sidewall upstanding from the base; a heating system; an air circulation system; an air delivery vent through which air heated by the heating system is moveable into the cooking chamber by the air circulation system, the air delivery vent being provided at least at one or more sidewall vent positions of the sidewall, each of the one or more sidewall vent positions being elevated relative to the base; and at least one air guide member arranged or arrangeable in the cooking chamber to guide the heated air delivered into the cooking chamber from said one or more sidewall vent positions downwardly towards the base.

By the air guide member(s) directing the heated air from the sidewall vent position(s) downwardly towards the base, penetration of the heated air into the food received in the cooking chamber may be enhanced in spite of the heated air being initially delivered into the cooking chamber via a sidewall-positioned air delivery vent.

In some embodiments, an air fryer-like cooking effect may be achievable in spite of the air delivery vent being provided at the sidewall vent position(s) of the cooking chamber's sidewall.

In some embodiments, the sidewall comprises a rear portion and a front portion facing the rear portion, with the air delivery vent being provided at least at the rear portion, and the at least one air guide member extending between the rear portion and the front portion.

By the air guide member(s) extending between the rear portion and the front portion, the heated air may be guided from the rear portion towards the front portion, as well as downwardly towards the base.

This may assist penetration of the heated air into the food received in the cooking chamber.

The sidewall may comprise a first lateral portion and a second lateral portion that faces the first lateral portion, with each of the first and second lateral portions extending between the rear portion and the front portion of the sidewall.

In such embodiments, the at least one air guide member may comprise at least one first air guide member extending adjacent to the first lateral portion and/or at least one second air guide member extending adjacent to the second lateral portion.

The first air guide member(s) and/or the second air guide member(s) being respectively adjacent to the first lateral portion and the second lateral portion may mean that the heated air initially guided by the first and/or second air guide member(s) along side(s) of the cooking chamber can subsequently be introduced into the food received more centrally in the cooking chamber, e.g. during passage of the heated air back towards an air extraction vent provided at the rear portion of the cooking chamber's sidewall. This can assist penetration of heated air into the food received in the cooking chamber.

In embodiments in which both the first air guide member(s) and the second air guide member(s) are included, a relatively uniform penetration of heated air into the food, and thus a more even cooking result, may be achievable, in particular relative to the scenario in which only one of the first and second air guide members is provided.

At least one of the air guide member(s) may extend to reach a position at or proximal to the front portion. This extension of the air guide member(s) can be regarded as meaning that the air guide member(s) extend(s) over a majority of the cooking chamber's lateral extent between the rear portion and the front portion.

In some embodiments, at least one of the first air guide member(s) extends along the first lateral portion to reach a position at or proximal to the front portion. Alternatively or additionally, at least one of the second air guide member(s) may extend along the second lateral portion to reach a position at or proximal to the front portion.

This extension of the first and/or second air guide member(s) to the position at or proximal to the front portion of the sidewall may, for example, effectively extend the distance across which the heated air guided by the first and/or second air guide member(s) to the base of the cooking chamber is required to travel when reverting to the air extraction vent provided at the rear portion of the cooking chamber's sidewall. This may assist to ensure that the food received in the cooking chamber between the front and rear portions is penetrated, rather than being bypassed, by the heated air reverting to the air extraction vent.

In some embodiments, the at least one air guide member comprises one or more gradient surfaces that decline(s) from at or proximal to the sidewall vent position(s) towards the base of the cooking chamber.

Such gradient surface(s), in other words sloping surface(s), may, for example, comprise curves and/or undulations to control guiding of the heated air by the air guide member(s) towards the base of the cooking chamber.

In some embodiments, the at least one air guide member comprises an upper air guide member and a lower air guide member, with the upper and lower air guide members being spaced apart from each other to define a flow path for the heated air between the upper and lower air guide members.

In other words, a channel for the heated air may be provided between the upper air guide member and the lower air guide member.

In such embodiments, the flow path may extend from an upper sidewall vent position downwardly towards the base of the cooking chamber.

Such a flow path/channel may, for example, have a lateral side that is open to the cooking chamber, e.g. open to the cooking chamber between the rear portion and the front portion.

In some embodiments, the lower air guide member is arranged to define a further flow path, underneath the lower air guide member, that extends from a lower sidewall vent position downwardly towards the base of the cooking chamber.

In other words, a further channel for the heated air may be provided beneath the lower air guide member, for example between an underside of the lower air guide member and the base of the cooking chamber.

Such a further flow path/channel may, for example, have a lateral side that is open to the cooking chamber, e.g. open to the cooking chamber between the rear portion and the front portion.

In some embodiments, the first air guide member that extends adjacent to the first lateral portion may comprise a first upper air guide member and a first lower air guide member.

Alternatively or additionally, the second air guide member that extends adjacent to the second lateral portion may comprise a second upper air guide member and a second lower air guide member.

In a particularly preferred embodiment, the at least one air guide member comprises the first upper air guide member, the first lower air guide member, the second upper air guide member, and the second lower air guide member.

Such an arrangement may make for a particularly effective and uniform penetration of the heated air into the food received in the cooking chamber.

In some embodiments, the at least one air guide member is configurable to enable switching between a first air guiding configuration and a second air guiding configuration that is different from the first air guiding configuration, with one of the first and second air guiding configurations enabling the above-described guiding of the heated air from the sidewall vent position(s) downwardly towards the base of the cooking chamber.

The capability to switch between the first and second air guiding configurations may enable the cooking apparatus to be used in different ways, and in particular ways that do not involve enhanced penetration of the heated air into the food received in the cooking chamber as a consequence of the guiding of the heated air from the sidewall vent position(s) downwardly towards the base of the cooking chamber.

Such configurability may be implemented in any suitable manner, for example by the air guide member(s) being collapsible, for example foldable against the sidewall of the cooking chamber.

In some embodiments, the at least one air guide member is removably receivable in the cooking chamber.

For example, when the air guide member(s) is or are received in the cooking chamber, the air guide member(s) may be in a first air guiding configuration that enables guiding of the heated air from the sidewall vent position(s) downwardly towards the base of the cooking chamber. When the air guide member(s) is or are removed from the cooking chamber, the air guide member(s) may be in a second air guiding configuration that provides different heated air circulation in the cooking chamber compared to that provided when the air guide member(s) is or are in the first air guiding configuration.

In some embodiments, the cooking apparatus comprises a food support having a bottom on which food is supportable when received in the cooking chamber.

The food support may support the food above the base of the cooking chamber.

In some embodiments, one or more apertures is or are defined in the bottom of the food support.

Alternatively or additionally, the food support may comprise, e.g. be in the form of, a basket and/or a grille.

The above-mentioned aperture(s) may have any suitable shape. When the food support comprises, e.g. is defined by, a grille, the aperture(s) may include elongate openings between bars or wires that constitute the grille. When the food support comprises, e.g. is defined by, a basket, the aperture(s) may include interstices between solid portions of the basket.

In some embodiments, the food support is arranged or arrangeable in the cooking chamber such that a gap is provided between the bottom of the food support and the base of the cooking chamber.

In such embodiments, the at least one air guide member may be arranged to guide the heated air delivered into the cooking chamber from said sidewall vent position(s) into the gap. The heated air may thus penetrate the food supported on the food support from underneath the food support via the gap.

This may assist to provide an air fryer-like cooking effect.

In some embodiments, the at least one air guide member is configured to cooperate with the food support, with the cooperation between the at least one air guide member and the food support enabling arrangement of the at least one air guide member in the cooking chamber.

This cooperation between the air guide member(s) and the food support may assist positioning of the air guide member(s) in the cooking chamber.

In some embodiments, the food support and the at least one air guide member are attached or attachable to each other to define a cooking assembly that is removably receivable in the cooking chamber.

Such a cooking assembly may facilitate the user in configuring the cooking apparatus according to the desired cooking result. For example, when enhanced penetration of the heated air into the food, e.g. an air fryer-like cooking effect, is desired, the cooking assembly may be received in the cooking chamber. When a different type of cooking effect is desired, only the food support, without the air guide member(s), may be received in the cooking chamber, or a different type of food support may be received in the cooking chamber without the air guide member(s).

In at least some embodiments, an extraction vent is provided in the sidewall, with the air circulation system being arranged to extract air from the cooking chamber via the extraction vent and expel air towards the air delivery vent.

In some embodiments, the bottom of the food support is arranged or arrangeable beneath the extraction vent such that a path of the heated air between the bottom of the food support and the extraction vent comprises an upward component.

Such an upward component of the path of the heated air between the bottom of the food support and the extraction vent may assist passage of the heated air through food supported on the food support.

Thus, the arrangement of the extraction vent can assist to enhance penetration of the heated air into the food, e.g. so as to provide an air fryer-like cooking effect.

In some embodiments, the cooking apparatus comprises a table-top cooking appliance, e.g. a top-loaded table-top cooking appliance.

Such a table-top cooking appliance is positionable by the consumer on a table-top or kitchen work-top.

The table-top cooking appliance may be, for example, a so-called air cooker.

When the table-top cooking appliance is an air cooker, the air circulation system and the air delivery vent may be arranged to deliver heated air from sidewall vent position(s) laterally into the cooking chamber.

The air guide member(s) may nonetheless direct the heated air from the sidewall vent position(s) downwardly towards the base, as previously described.

In embodiments in which the cooking apparatus includes a top-loaded cooking appliance, e.g. a top-loaded table-top cooking appliance, the cooking chamber may be accessible in a way that enables food to be received in the cooking chamber from above.

In such embodiments, the cooking chamber may be accessible by moving a lid arranged above the base of the cooking chamber.

The invention relates to an air guide member arrangeable in a cooking chamber of a cooking appliance to guide heated air delivered into the cooking chamber from one or more sidewall vent positions downwardly towards a base of the cooking chamber. Further provided is a cooking assembly comprising such an air guide member or members, and a food support having a bottom on which food is supportable when received in the cooking chamber.

<FIG> shows an interior of part of a cooking apparatus <NUM> according to an example. The cooking apparatus <NUM> comprises a cooking chamber <NUM> for receiving food. The cooking chamber <NUM> is at least partly delimited by a base <NUM>. The base <NUM> may define a bottom of the cooking chamber <NUM> when the cooking apparatus <NUM>, e.g. a cooking appliance included in the cooking apparatus <NUM>, is orientated for use.

In some embodiments, such as shown in <FIG>, the cooking apparatus <NUM> includes a lid <NUM> for closing and accessing the cooking chamber <NUM>. The lid <NUM> may be arranged above the base <NUM>.

As shown in <FIG>, a sidewall <NUM> upstands from the base <NUM>. Thus, the cooking chamber <NUM> is at least partly delimited by the base <NUM> and the sidewall <NUM>.

When the cooking chamber <NUM> is closed by the lid <NUM>, the cooking chamber <NUM> is at least partly, and in some embodiments fully, delimited by the lid <NUM> together with the base <NUM> and the sidewall <NUM>.

The lid <NUM> may be supported above the base <NUM> by the sidewall <NUM>.

In some embodiments, such as shown in <FIG>, the lid <NUM> comprises a lid handle <NUM> for assisting a user to move the lid <NUM> in order to close or access the cooking chamber <NUM>.

The lid <NUM> may be movable to close or access the cooking chamber <NUM> in any suitable manner, for example by being mounted via a hinge such that pivoting of the lid <NUM> enables closing and accessing of the cooking chamber <NUM> and/or by being detachably mounted such that detaching the lid <NUM> enables accessing of the cooking chamber <NUM> and replacement of the lid <NUM> enables closing of the cooking chamber <NUM>.

In some embodiments, such as shown in <FIG>, the cooking apparatus <NUM> comprises a top-loaded cooking appliance. In such embodiments, the cooking chamber <NUM> may be accessible in a way that enables food (not visible in <FIG>) to be received in the cooking chamber <NUM> from above.

In such embodiments, the cooking chamber <NUM> of the top-loaded cooking appliance may be accessible by moving the lid <NUM> arranged above the base <NUM> of the cooking chamber <NUM>.

The cooking apparatus <NUM> comprises a heating system <NUM>. The heating system <NUM> can be regarded as an air heater for heating air.

The heating system <NUM> can have any suitable design. In some embodiments, such as depicted in <FIG>, the heating system <NUM> comprises a resistive heating element <NUM>.

Such a resistive heating element <NUM> may, for example, comprise coils spaced apart from each other to enable heating of air passing across and between the coils.

The cooking apparatus <NUM> comprises an air circulation system <NUM> for circulating air. In particular, the air circulation system <NUM> may displace air from the cooking chamber <NUM> towards the heating system <NUM>, e.g. towards the heating element <NUM> of the heating system <NUM>, move the thus heated air to the cooking chamber <NUM>, and repeat this process.

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

In some embodiments, the cooking apparatus <NUM> comprises a cooling fan <NUM> arranged to displace air in an air cooling channel <NUM>. The air cooling channel <NUM> may, for example, be arranged to provide cooling to an electronic control unit <NUM> arranged outside the cooking chamber <NUM>.

Rotation of the cooling fan <NUM> may be driven in any suitable manner. In some embodiments, such as shown in <FIG>, the motor <NUM> that drives rotation of the fan <NUM> is further arranged to rotate the cooling fan <NUM>. For example, both the fan <NUM> and the cooling fan <NUM> may be mounted to a common spindle, in other words shaft, of the motor <NUM>.

More generally, the cooking apparatus <NUM> comprises an air delivery vent <NUM> through which the air heated by the heating system <NUM> is moveable into the cooking chamber <NUM> by the air circulation system <NUM>.

The air delivery vent <NUM> is provided at least at one or more sidewall vent positions of the sidewall <NUM>, with each of the one or more sidewall vent positions being elevated relative to the base <NUM>.

The providing of the air delivery vent <NUM> at least at the sidewall position(s) of the sidewall <NUM> may mean that the heated air is delivered laterally, e.g. horizontally, into the cooking chamber <NUM> via the sidewall-positioned air delivery vent <NUM>.

Referring to <FIG>, this lateral, e.g. horizontal, airflow via the sidewall-positioned air delivery vent <NUM> is represented by the arrows 117A. Such a lateral airflow, e.g. as provided in conventional air cookers, may not be beneficial for cooking certain types of food FD, such as French fries, because the heated air may not be able to penetrate the food FD sufficiently effectively.

The heated air may stream around the food FD, as represented in <FIG> by the arrows 117B, so that outer layers of the food FD absorb significantly more heat energy from the heated air than more central layers. This may lead to relatively poor cooking performance, for example as manifested by a prolonged cooking time and/or an inhomogeneous doneness level of the cooked food FD.

Thus, in conventional air cookers in which there is lateral, e.g. horizontal, airflow via the sidewall-positioned air delivery vent <NUM>, cooking of, for instance, French fries may result in the fries being mostly underdone, in a cooking time which is unacceptably long. The overall performance for cooking foods FD of this type may therefore be unacceptable.

These issues may also be exacerbated by an extraction vent <NUM>, through which air is extracted from the cooking chamber <NUM> by the air circulation system <NUM>, being provided in the sidewall <NUM>, as shown in <FIG>. Such a sidewall-positioned extraction vent <NUM> may mean that air is extracted from the cooking chamber <NUM> laterally, e.g. horizontally, as well as being delivered laterally into the cooking chamber <NUM> via the sidewall-positioned air delivery vent <NUM>.

Referring to <FIG>, such issues may be remedied by changing the direction of the heated airflow so that it is forced to go through the food FD. The heated airflow may be directed into the food FD from a direction normal to a plane of a bottom of a food support, e.g. basket, on which the food FD is supported.

Such a heated airflow directed normal to the plane of the bottom of the food support is represented in <FIG> by the arrows 117C. The passage of the heated air through the food FD is represented by the arrows 117D.

Directing airflow normal to the plane of the bottom of the food support may be inherent to, for instance, an air fryer architecture, in which air delivery and extraction vents are arranged so that heated air traverses a height of the cooking chamber <NUM>, and in this way passes upwardly (and/or downwardly) through the food FD received in the cooking chamber <NUM>.

The present disclosure is concerned, at least in part, with providing heated air penetration into food FD, that is to some extent analogous to that of an air fryer, in a cooking apparatus <NUM> whose air delivery vent <NUM> is arranged to deliver heated air from sidewall vent position(s) laterally into the cooking chamber <NUM>.

To this end, and referring to <FIG> and <FIG>, the cooking apparatus <NUM> includes at least one air guide member 120A, 120B; 122A, 122B that directs the heated air from the sidewall vent position(s) downwardly towards the base <NUM>.

By directing the heated airflow downwardly in this manner, the heated air may be guided directly into the food FD and/or the downwardly directed heated air may revert towards the extraction vent <NUM> with an upward component though the food FD.

Penetration of the heated air into the food FD received in the cooking chamber <NUM> may thus be enhanced, in spite of the heated air being delivered into the cooking chamber <NUM> via the sidewall-positioned air delivery vent <NUM>.

The guiding of the heated airflow by the air guide member(s) 120A, 120B; 122A, 122B and the path of the heated air back towards the extraction vent <NUM> is denoted by the arrows in <FIG>.

The air guide member(s) 120A, 120B; 122A, 122B may be formed from any suitable material. In some embodiments, the air guide member(s) 120A, 120B; 122A, 122B is or are formed from at least one selected from a metal, e.g. aluminum, a metal alloy, e.g. steel, and a polymer.

In embodiments in which the air guide member(s) 120A, 120B; 122A, 122B is or are, at least partly, formed from a polymer, the polymer may be, for instance, a heat resistant polymer, such as silicone, polyetherimide, polyphthalamide, and/or polyphenylene sulfide.

In some embodiments, such as shown in <FIG> and <FIG>, the sidewall <NUM> comprises a rear portion <NUM> and a front portion <NUM> facing the rear portion <NUM>, with the air delivery vent <NUM> being provided at least at the rear portion <NUM>, and the at least one air guide member 120A, 120B; 122A, 122B extending between the rear portion <NUM> and the front portion <NUM>.

By the air guide member(s) 120A, 120B; 122A, 122B, e.g. each of the air guide member(s) 120A, 120B; 122A, 122B, extending between the rear portion <NUM> and the front portion <NUM>, the heated air may be guided from the rear portion <NUM> towards the front portion <NUM>, as well as downwardly towards the base <NUM>.

This may assist penetration of the heated air into the food FD received in the cooking chamber <NUM>, for example because the heated airflow may be directed through the food FD in both upwards and rearwards directions through the food FD towards the extraction vent <NUM>.

More generally, the extraction vent <NUM> is preferably provided, together with the air delivery vent <NUM>, in the rear portion <NUM> of the sidewall <NUM>.

In some embodiments, such as shown in <FIG>, <FIG> and <FIG>, the sidewall <NUM> comprises a first lateral portion <NUM> and a second lateral portion <NUM> that faces the first lateral portion <NUM>, with each of the first and second lateral portions <NUM>, <NUM> extending between the rear portion <NUM> and the front portion <NUM> of the sidewall <NUM>.

In such embodiments, the at least one air guide member 120A, 120B; 122A, 122B may comprise at least one first air guide member 120A, 120B extending adjacent to the first lateral portion <NUM>.

Alternatively or additionally, at least one second air guide member 122A, 122B may extend adjacent to the second lateral portion <NUM>.

The first air guide member(s) 120A, 120B and/or the second air guide member(s) 122A, 122B being respectively adjacent to the first lateral portion <NUM> and the second lateral portion <NUM> may mean that the heated air initially guided by the first and/or second air guide member(s) 120A, 120B; 122A, 122B along side(s) of the cooking chamber <NUM> can subsequently be introduced into the food FD received more centrally in the cooking chamber <NUM>, e.g. during passage of the heated air back towards the air extraction vent <NUM> provided at the rear portion <NUM> of the sidewall <NUM>. This can assist penetration of the heated air into the food FD received in the cooking chamber <NUM>.

In embodiments in which both the first air guide member(s) 120A, 120B and the second air guide member(s) 122A, 122B are included, a relatively uniform penetration of heated air into the food FD from both sides, and thus a more even cooking result, may be achievable.

At least one of the air guide member(s) 120A, 122A may extend to reach a position at or proximal to the front portion <NUM>. This extension of the air guide member(s) 120A, 122A can be regarded as meaning that the air guide member(s) 120A, 122A extend(s) over a majority of the cooking chamber's <NUM> lateral extent between the rear portion <NUM> and the front portion <NUM>.

In some embodiments, at least one of the first air guide member(s) 120A extends along the first lateral portion <NUM> to reach a position at or proximal to the front portion <NUM>. Alternatively or additionally, at least one of the second air guide member(s) 122A may extend along the second lateral portion <NUM> to reach a position at or proximal to the front portion <NUM>.

In some embodiments, and as best shown in <FIG>, the at least one air guide member 120A, 120B; 122A, 122B, e.g. each of the at least one air guide member 120A, 120B; 122A, 122B, comprises one or more gradient surfaces that decline(s) from at or proximal to the sidewall vent position(s) towards the base <NUM> of the cooking chamber <NUM>.

Such gradient surface(s), in other words sloping surface(s), may, for example, comprise curves and/or undulations to control guiding of the heated air by the air guide member(s) 120A, 120B; 122A, 122B towards the base <NUM> of the cooking chamber <NUM>.

For example, and with reference to <FIG> and <FIG>, the gradient surface(s) include a first surface that declines relatively shallowly away from the sidewall <NUM>, a second surface that extends from an end of the first surface and declines more steeply than the first surface.

In some embodiments, such as shown in <FIG>, the at least one air guide member 120A, 120B; 122A, 122B comprises an upper air guide member 120A; 122A and a lower air guide member 120B; 122B, with the upper air guide member 120A; 122A and the lower air guide member 120B; 122B being spaced apart from each other to define a flow path <NUM> for the heated air between the upper air guide member 120A; 122A and the lower air guide member 120B; 122B. In other words, a channel for the heated air may be provided between the upper air guide member 120A; 122A and the lower air guide member 120B; 122B.

In such embodiments, the flow path <NUM> may extend from an upper sidewall vent position downwardly towards the base <NUM> of the cooking chamber <NUM>.

The flow path/channel <NUM> may, for example, have a lateral side that is open to the cooking chamber <NUM>, e.g. open to the cooking chamber <NUM> between the rear portion <NUM> and the front portion <NUM>. Examples of this are illustrated in <FIG> and <FIG>.

In some embodiments, such as shown in <FIG>, the lower air guide member 120B; 122B is arranged to define a further flow path <NUM>, underneath the lower air guide member 120B; 122B, that extends from a lower sidewall vent position downwardly towards the base <NUM> of the cooking chamber <NUM>. In other words, a further channel for the heated air may be provided beneath the lower air guide member 120B; 122B, for example between an underside of the lower air guide member 120B; 122B and the base <NUM> of the cooking chamber <NUM>.

Providing the flow path <NUM> and the further flow path <NUM> may assist to allocate the heated air as homogeneously as possible.

The further flow path/channel <NUM> may, for example, have a lateral side that is open to the cooking chamber <NUM>, e.g. open to the cooking chamber <NUM> between the rear portion <NUM> and the front portion <NUM>. Examples of this are illustrated in <FIG> and <FIG>.

Whilst two flow paths <NUM>, <NUM> are shown in <FIG>, this should not be regarded as being limiting. In other embodiments, further air guide members can be included, in addition to the upper and lower air guide members 120A; 122A, 120B; 122B so as to provide more than two flow paths, e.g. at a given side of the cooking chamber <NUM>, that extend downwardly towards the base <NUM> of the cooking chamber <NUM>.

In some embodiments, such as shown in <FIG>, the first air guide member 120A, 120B that extends adjacent to the first lateral portion <NUM> may comprise a first upper air guide member 120A and a first lower air guide member 120B.

Alternatively or additionally, the second air guide member 122A, 122B that extends adjacent to the second lateral portion <NUM> may comprise a second upper air guide member 122A and a second lower air guide member 122B.

In a particularly preferred embodiment, the at least one air guide member 120A, 120B; 122A, 122B comprises the first upper air guide member 120A, the first lower air guide member 120B, the second upper air guide member 122A, and the second lower air guide member 122B.

Such an arrangement may make for a particularly effective and uniform penetration of the heated air into the food FD received in the cooking chamber <NUM>.

In some embodiments, the at least one air guide member 120A, 120B; 122A, 122B is configurable to enable switching between a first air guiding configuration and a second air guiding configuration that is different from the first air guiding configuration, with one of the first and second air guiding configurations enabling the guiding of the heated air from the sidewall vent position(s) downwardly towards the base <NUM> of the cooking chamber <NUM>.

The capability to switch between the first and second air guiding configurations may enable the cooking apparatus <NUM> to be used in different ways, and in particular ways that do not involve enhanced penetration of the heated air into the food FD received in the cooking chamber <NUM> as a consequence of the guiding of the heated air from the sidewall vent position(s) downwardly towards the base <NUM> of the cooking chamber <NUM>.

Such configurability may be implemented in any suitable manner, for example by the air guide member(s) 120A, 120B; 122A, 122B being collapsible, for example foldable against the sidewall <NUM> of the cooking chamber <NUM>.

Alternatively or additionally, the at least one air guide member 120A, 120B; 122A, 122B may be removably receivable in the cooking chamber <NUM>. <FIG> shows the at least one air guide member 120A, 120B; 122A, 122B by itself when removed from the cooking chamber <NUM>.

Removing the air guide member(s) 120A, 120B; 122A, 122B may enable the cooking chamber <NUM> to be used to implement a different cooking function, for example a different cooking function that uses a different food support and/or cooking accessory that may not fit in the cooking chamber <NUM> while the air guide member(s) 120A, 120B; 122A, 122B is or are received in the cooking chamber <NUM>.

In some embodiments, when the air guide member(s) 120A, 120B; 122A, 122B is or are received in the cooking chamber <NUM>, the air guide member(s) 120A, 120B; 122A, 122B is or are in a first air guiding configuration that enables guiding of the heated air from the sidewall vent position(s) downwardly towards the base <NUM> of the cooking chamber <NUM>. When the air guide member(s) 120A, 120B; 122A, 122B is or are removed from the cooking chamber <NUM>, the air guide member(s) 120A, 120B; 122A, 122B may be in a second air guiding configuration that provides different heated air circulation in the cooking chamber <NUM> compared to that provided when the air guide member(s) 120A, 120B; 122A, 122B is or are in the first air guiding configuration.

In some embodiments, such as shown in <FIG>, <FIG> and <FIG>, the cooking apparatus <NUM> comprises, e.g. is in the form of, a table-top cooking appliance, such as a top-loaded table-top cooking appliance. Such a table-top cooking appliance is positionable by the consumer on a table-top or kitchen work-top.

The table-top cooking appliance may be, for example, a so-called air cooker. When the table-top cooking appliance is an air cooker, the air circulation system <NUM> and the air delivery vent <NUM> may be arranged to deliver heated air from sidewall vent position(s) laterally into the cooking chamber <NUM>. The air guide member(s) 120A, 120B; 122A, 122B may nonetheless direct the heated air from the sidewall vent position(s) downwardly towards the base <NUM> to enhance penetration of the heated air into the food FD, as previously described.

The cooking apparatus <NUM>, e.g. air cooker, may include food steaming functionality. In some embodiments, such as shown in <FIG>, <FIG> and <FIG>, the cooking apparatus <NUM> comprises a further heating system <NUM>, e.g. comprising a flat heater, arranged to heat a water evaporation portion <NUM> provided at the base <NUM> of the cooking chamber <NUM>, so as to promote vaporization of water received in the water evaporation portion <NUM>.

The water evaporation portion <NUM> may have any suitable shape. In some embodiments, the water evaporation portion <NUM> comprises a circular recess when viewed in plan from above the base <NUM> of the cooking chamber <NUM>.

To operate the cooking apparatus <NUM> for steam cooking, the user may fill the water evaporation portion <NUM> by supplying water into the base <NUM> of the cooking chamber <NUM>. The heating system <NUM> and/or the further heating system <NUM> may evaporate the water to generate steam.

It is noted that when the cooking apparatus <NUM> is intended to be used for steam cooking, the air guide member(s) 120A, 120B; 122A, 122B may be in the second air guiding configuration that provides different heated air/steam circulation in the cooking chamber <NUM> compared to that provided when the air guide member(s) 120A, 120B; 122A, 122B is or are in the first air guiding configuration. This second air guiding configuration may, for instance, be achieved by simply removing the air guide member(s) 120A, 120B; 122A, 122B from the cooking chamber <NUM>, as previously described.

The cooking apparatus <NUM>, e.g. table-top cooking appliance, can be powered in any suitable manner, such as by one or more batteries and/or via a mains source of power. In embodiments, such as that shown in <FIG>, in which the cooking apparatus <NUM> is powerable by a mains source of power, the cooking apparatus <NUM> can include a plug <NUM> for connecting to a mains power socket (not visible).

In some embodiments, and referring to <FIG>, <FIG>, a food support <NUM> has a bottom on which food FD is supportable at least when the food support <NUM> is received in the cooking chamber <NUM>.

In such embodiments, the food support <NUM> may support the food FD above the base <NUM> of the cooking chamber <NUM>.

One or more apertures may be defined in the bottom of the food support <NUM>. The aperture(s) may permit the heated air to reach the food FD supported on the food support <NUM> from underneath the food FD.

Accordingly, such aperture(s) in the bottom of the food support <NUM> may assist the heated air to penetrate the food FD.

In some embodiments, such as shown in <FIG>, <FIG>, the food support <NUM> comprises, e.g. is in the form of, a basket. Alternatively, and as shown in <FIG>, the food support <NUM> comprises, e.g. is in the form of, a grille.

The above-mentioned aperture(s) may have any suitable shape. When the food support <NUM> comprises, e.g. is defined by, a grille, the aperture(s) may include elongate openings between bars or wires that constitute the grille. When the food support <NUM> comprises, e.g. is defined by, a basket, the aperture(s) may include interstices between solid portions of the basket.

The food support <NUM> is preferably removable from the cooking chamber <NUM>.

Removing the food support <NUM> from the cooking chamber <NUM> may assist with loading and unloading of food FD onto and off the food support <NUM> and/or with cleaning of the cooking chamber <NUM> and the food support <NUM> after use.

In some embodiments, such as shown in <FIG>, <FIG>, the food support member <NUM> comprises one or more handles <NUM> for assisting the user to manipulate the food support <NUM>, for example for assisting the user to lift the food support <NUM> into and out of the cooking chamber <NUM>.

In some embodiments, the food support <NUM> is arranged or arrangeable in the cooking chamber <NUM> such that a gap is provided between the bottom of the food support <NUM> and the base <NUM> of the cooking chamber <NUM>.

In such embodiments, the at least one air guide member 120A, 120B; 122A, 122B may be arranged to guide the heated air delivered into the cooking chamber <NUM> from the sidewall vent position(s) into the gap.

The heated air may thus penetrate the food FD supported on the food support <NUM> from underneath the food support <NUM> via the gap. This may assist to provide an air fryer-like cooking effect.

It is noted, more generally, that the air guide member(s) 120A, 120B; 122A, 122B may be kept in position in the cooking chamber <NUM> in any suitable manner. In some embodiments, the air guide member(s) 120A, 120B; 122A, 122B include(s) one or more attachment members configured to engage with a portion of the sidewall <NUM> that delimits the air delivery vent <NUM>.

For example, the one or more attachment members are arranged to hook the air guide member(s) 120A, 120B; 122A, 122B to the portion of the sidewall <NUM> that delimits the air delivery vent <NUM>.

As an alternative or in addition to the attachment member(s), the at least one air guide member 120A, 120B; 122A, 122B may be configured to cooperate with the food support <NUM>, with the cooperation between the at least one air guide member 120A, 120B; 122A, 122B and the food support <NUM> enabling arrangement of the at least one air guide member 120A, 120B; 122A, 122B in the cooking chamber <NUM>.

This cooperation between the air guide member(s) 120A, 120B; 122A, 122B and the food support <NUM> may assist positioning of the air guide member(s) 120A, 120B; 122A, 122B in the cooking chamber <NUM>.

In other words, the food support <NUM>, e.g. basket or grille, may retain the air guide member(s) 120A, 120B; 122A, 122B in position, e.g. by form closure.

Such retention of the air guide member(s) 120A, 120B; 122A, 122B in position via cooperation with the food support <NUM> may render the air guide member(s) 120A, 120B; 122A, 122B immovable while the food support <NUM> and the air guide member(s) 120A, 120B; 122A, 122B are cooperating with each other within the cooking chamber <NUM>.

The cooperation between the air guide member(s) 120A, 120B; 122A, 122B and the food support <NUM> can be implemented in any suitable manner. In some embodiments, such as shown in <FIG>, the air guide member(s) 120A, 120B; 122A, 122B include an engagement member <NUM>, <NUM> configured to engage the handle(s) <NUM> of the food support <NUM>.

For example, the engagement member <NUM>, <NUM> comprises, e.g. is in the form of, an opening through which the, e.g. each, handle <NUM> is passable in order for the air guide member(s) 120A, 120B; 122A, 122B to cooperate with the food support <NUM>.

In some embodiments, and with continued reference to <FIG>, the food support <NUM> and the at least one air guide member 120A, 120B; 122A, 122B are attached or attachable to each other to define a cooking assembly <NUM> that is removably receivable in the cooking chamber <NUM>.

Such a cooking assembly <NUM> may facilitate the user in configuring the cooking apparatus <NUM> according to the desired cooking result. For example, when enhanced penetration of the heated air into the food FD, e.g. an air fryer-like cooking effect, is desired, the cooking assembly <NUM> may be received in the cooking chamber <NUM>.

When a different type of cooking effect is desired, only the food support <NUM>, without the air guide member(s) 120A, 120B; 122A, 122B, may be received in the cooking chamber <NUM>, or a different type of food support <NUM> may be received in the cooking chamber <NUM> without the air guide member(s) 120A, 120B; 122A, 122B.

In summary, the present disclosure concerns redirecting airflow from a lateral, e.g. horizontal, direction to a vertical direction relative to a plane on which food FD is supported in a cooking chamber <NUM>. This is with the aim of forcing heated air through the food FD, e.g. staple food FD, to increase heat transfer to the food FD and hence enhance cooking performance. Such airflow redirection is via air guide member(s) 120A, 120B; 122A, 122B, which guide the heated air from a sidewall-positioned air delivery vent <NUM> towards a base <NUM> of the cooking chamber <NUM>.

Once the heated air is at or proximal to the base <NUM> of the cooking chamber <NUM>, it may be forced to go through the food FD to reach, for example, a sidewall-positioned extraction vent <NUM>. This may enable an air fryer-type cooking effect to be achieved in, for instance, an air cooker.

When cooking French fries, the cooking time may be decreased by approximately <NUM>% relative to the scenario in which no such air guide member 120A, 120B; 122A, 122B is used.

Alternatively or additionally, grilling performance may be enhanced when using the air guide member(s) 120A, 120B; 122A, 122B. Due to the relatively high temperature and flow velocity, heat transfer to the food FD being grilled is effective, with concomitant desirable browning, including grille stripes, of the food FD being achievable.

Thus, the air guide member(s) 120A, 120B; 122A, 122B may lead to enhanced cooking functions, and in particular air fryer-like, grilling and/or roasting functions.

The air guide member(s) 120A, 120B; 122A, 122B may also improve other existing cooking methods, such as steaming, air steaming, sous vide, etc..

Whilst the air guide member(s) 120A, 120B; 122A, 122B is/are primarily envisaged for cooking with heated air, it may also be contemplated that the air guide member(s) 120A, 120B; 122A, 122B is/are used in steam cooking, for example via use of the water evaporation portion <NUM> for generating steam.

Claim 1:
A cooking apparatus (<NUM>) comprising:
a cooking chamber (<NUM>) for receiving food, the cooking chamber being at least partly delimited by a base (<NUM>) and a sidewall (<NUM>) upstanding from the base;
a heating system (<NUM>);
an air circulation system (<NUM>);
an air delivery vent (<NUM>) through which air heated by the heating system is moveable into the cooking chamber by the air circulation system, the air delivery vent being provided at least at one or more sidewall vent positions of the sidewall, each of the one or more sidewall vent positions being elevated relative to the base; and
at least one air guide member (120A, 120B; 122A, 122B) arranged or arrangeable in the cooking chamber to guide the heated air delivered into the cooking chamber from said one or more sidewall vent positions downwardly towards the base,
characterised in that the sidewall comprises a rear portion (<NUM>) and a front portion (<NUM>) facing the rear portion, the air delivery vent being provided at least at the rear portion, and the at least one air guide member extending between the rear portion and the front portion.