An air fryer left uncleaned for even a few uses starts to smoke lightly on later cooks and can carry over smells from one meal to the next — both problems are almost always down to built-up fat residue rather than a fault with the machine, and both are easy to prevent with a short routine.
After Every Use
Let the basket cool, then wash in warm soapy water, paying particular attention to the mesh or holes in the base where the basket sits over the drawer — this is where fat most commonly builds up unnoticed, since it's out of direct sight during a normal wipe-down.
Dishwasher vs Hand Wash
Most baskets and crisper plates from Ninja, Tower, Tefal and Philips are dishwasher-safe, but check your specific model's manual — a small number of budget models have non-stick coatings that degrade faster under a dishwasher's higher heat and detergent strength than they would with gentle hand washing.
The Heating Element
Splashes and grease can build up on the heating element at the top of the unit over time, which is the most common cause of visible smoke on later cooks. Unplug the unit, let it cool completely, then wipe the element gently with a damp cloth — never submerge the main unit or spray water directly at the element, as this is an electrical safety risk.
Removing Smells
A deep clean with a mix of warm water and a splash of white vinegar or lemon juice, left to soak in the basket for 15–20 minutes before washing, lifts stubborn odours from strongly flavoured cooks (fish, curry-marinated meat) better than washing-up liquid alone. Running the empty air fryer for 3–4 minutes at a moderate temperature after cleaning helps dry any residual moisture and clear lingering smells before the next cook.
Weekly Deep Clean
Once a week with regular use, remove and check the drawer beneath the basket (on models with a separate drawer) for pooled fat, and wipe down the exterior housing, which can pick up a light film of grease from steam escaping during cooking even if the unit itself looks clean.