Abstract: The integrated steaming and baking stove has an air frying cooking function, but the baking speed is slow and difficult to meet user needs. In order to improve the frying rate of air frying function, French fries were used as representative frying ingredients. By analyzing the effects of baking temperature, wind speed, air outlet area, humidity, and baking position on the weight loss rate of French fries, the research on the improvement of air-frying rate of integrated steaming and baking stoves was carried out. The experimental results showed that the weight loss rate of French fries was increased by 30% (second layer) and 52% (third layer) respectively after structural optimization (baking net and air outlet area), when baking for 25 minutes at a temperature of 200 ℃ and a speed of 2000 r/min. Opening the dehumidification system at high temperatures has no significant effect on the frying rate of French fries. However, by raising the baking temperature, increasing the motor speed and the outlet area of the hot air deflector, and using a baking net to fry French fries, the frying rate of French fries can be significantly improved.

Key words: Integrated steaming and baking stove, Air frying, French fries, Frying rate