PConline Tips Some time ago, northern China was plagued by hazy weather. Some cities even announced alarms for suspension of classes for several days. Not only in the outdoors, but also in the interior there is a serious area of ​​“smoke”, which is our kitchen! Facing the smoke in the kitchen, how can we fight these "fog and haze" at home?

Kitchen fumes in the end there is no harm?

According to relevant reports, although most women do not smoke, the incidence of lung cancer is still relatively high. Experts have analyzed that high fumes in Chinese kitchens are a major factor. Kitchen fumes increased 1,4-3,8 times the risk of lung cancer; over 60% of female patients had long-term exposure to kitchen fumes. When edible oil is burned to 150°C, glycerin will produce acrolein, the main component of soot. It has a strong pungent taste and has strong stimulation to nose, eyes and throat mucosa. Kitchen fumes also contain a carcinogen known as benzopyrene. Benzopyrene can cause chromosome damage in human cells. Long-term inhalation can induce lung cancer.

In recent years, the proportion of women with lung cancer has increased.

In recent years, the proportion of women with lung cancer has become increasingly high. In particular, people over the age of 40 account for about 80% of female lung cancers. Among them, more than 60% of female lung cancer patients have long been exposed to kitchen fumes, and 32% of female lung cancer patients prefer to use high-temperature frying food while the kitchen doors and windows are closed. Today, the increase in female lung cancer patients in China is significantly higher than that of men.

The kitchen often smokes

Experts studied and analyzed the oil smoke extract produced by salad oil and fried pork. It was found that the main carcinogens produced by this substance were DNP (Nitro Polycyclic Aromatic Liquids), which is a carcinogen of lung cancer. When a housewife prepares a meal in the kitchen, the amount of DNP inhaled is more than 100 times that of fresh outdoor air.

Kitchen fumes have become more and more closely linked to people's health. Kitchen fumes have had to regain attention. So, how to prevent soot in this kitchen killer?

How to prevent kitchen fumes?

Range hoods are definitely indispensable

The ventilation effect of the kitchen directly affects the concentration of smoke, and a range hood with a good anti-fume effect is a kitchen essential. Moreover, whether the range hood is selected correctly has a certain influence on the concentration of soot.

Fight smoke fumes from range hoods

High net absorption rate. National standards require ≥ 90%, of course, the higher the better. The range hood is good or bad, and the net absorption rate is the final indicator. The net absorption rate, ie, the odor reduction degree, refers to the degree of purification of indoor air quality by a range hood and the ability to reduce abnormal indoor odors under specified test conditions. The higher the index, the higher the efficiency of smoke extraction and the cleanliness of the indoor air.

Low noise. Range hoods operate at the highest speed range at rated power and rated frequency, producing louder sounds, especially with many conventional range hoods. The national standard for range hoods requires that the measured value of noise be ≤ 72dB, but the lower the better.

Easy to clean. The cleaning of the range hood has always been the highlight of the cleanliness of the home kitchen, mainly including the cleanliness of the oil net and the appearance of the two major parts. Some humanized and easy-to-clean design range hoods are relatively easy to handle.

Suitable style. If cooking is often done in Chinese style, range hoods should be side-mounted, nearer to cooking appliances, and motors with more than 210 watts of power should be used, and the deep exhaust range hoods with deeper air inlets will have relatively higher smoke evacuation. it is good.

Range hoods also have tips

Hood installation (use) also have skills

Range hoods should be installed by professionals. Before purchasing a range hood, conduct professional measurement of embedded pipes and cabinets. At the time of installation, the European-style hood and the side-smoking machine are different. Different brands of hoods have different installation heights. It is also necessary to consider the height and breathing zone of the user. Therefore, whether or not the installation is professional will directly affect the effectiveness of the range hoods. It must be requested by a brand professional team to install them, and do not let the decoration workers install them.

Once the hood is turned on, don't rush to close it. Many people only turn on the range hood when cooking and fry the dish and close it immediately. In fact, the gas itself will produce a variety of exhaust gas combustion, the correct use of the method is as long as the ignition of the gas should be opened until the end of the entire cooking to open for 5 minutes, and then closed.

Clean hoods in a timely manner. In the soot filter, most of the oil filter network is used, if the smoke machine because of oil fouling, resulting in a large number of oil and plug the fan and machine cavity, it will affect the effect of the fumes.

Cooking also requires skill

Don't wait for the oil to smoke and put the dish. It is a habit of the crude oil era that oil smokes and then dishes. The oil used in the past was dull and smoke began at 130 degrees. Now the cooking oil is pure and transparent, and the smoke point is generally around 200 degrees. The proper temperature for daily cooking is 180 degrees, so you can put vegetables without smoking. This not only reduces soot, but also preserves the vitamins in the dish.

Choose cooking oil with less fumes. Vegetable oils on the market are divided into four grades by quality: primary oil, secondary oil, advanced cooking oil, and salad oil. Which senior cooking oil is better, light yellow, basically no fumes. The best is salad oil, which is light in color, almost free from impurities and fumes, but it has a shorter shelf life at room temperature.

Use steamed, boiled, fried and other cooking methods as much as possible. The oil temperature required for cooking varies from 200 degrees to produce a strong, spicy acrolein that can irritate the respiratory mucosa. When the oil burns, the temperature of the oil exceeds 300°C, and in addition to the generation of acrolein, agglomerates are formed, and cancer of the respiratory system is easily induced.

Cook with fresh oil. The fried oil should not be used for the second time. The repeatedly heated oil produces more soot than the first heated oil.

Suitable cooking tools are also necessary

Cooking is preferably a thick pot. The temperature of the thin-bottomed cooking pot rises too quickly and it is very easy to smoke. The thickness of the cooking pot is preferably 4 mm. Such a pan can store heat, the temperature will not be quenched and hot, and it is also conducive to keeping the overall temperature stable.

Pan

Replace the gas stove with an induction cooker. Do not think that the fumes are all produced from the cooking pan. Another source of fumes is the harmful substances produced during the combustion process of the gas. Using an electromagnetic oven instead of a gas stove can reduce the indoor air pollution in the kitchen.

Induction cooker

Summary: In recent years, the incidence of female respiratory diseases, especially lung cancer, has remained high. Apart from smog, secondhand smoke and kitchen fumes are also important culprits. Facing the thick smoke in the kitchen, in addition to the above methods, we can also try other methods, such as wearing a mask, strengthening the ventilation of the kitchen, and adding an air purifier in the kitchen, in order to reduce inhalation fumes as much as possible. Let us start from now on, pay attention to the hazards of kitchen fumes, refuse to enter the body and stay away from respiratory diseases.

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