The ventilation effect of the kitchen directly affects the concentration of the soot. A range hood with good smoke resistance is a must-have for the kitchen. Moreover, whether the range hood is selected correctly, whether it is installed in the breathing zone, whether it is used correctly or not, has a certain influence on the concentration of soot.
The basic quality of a good range hood
1 high absorption rate
National standards require ≥ 90%, of course, the higher the better. The quality of the range hood is the final indicator of the suction rate. The suction rate, that is, the degree of odor reduction, refers to the degree of purification of the indoor air quality by the range hood and the ability to reduce the abnormal odor in the room under the specified test conditions. The higher the indicator, the higher the efficiency of soot removal and the cleanliness of the indoor air.
2 low noise
Range hoods operate at the highest speed in rated power and rated frequency, which will produce a large sound, especially many traditional range hoods are very noisy. The national standard for range hoods requires that the measured value of noise be ≤ 72dB, of course, the lower the better.
3 easy to clean
The cleaning of range hoods has always been the highlight of home kitchen cleaning, mainly including the cleaning of the oil net and the exterior. Some humanized, easy-to-clean design range hoods are more convenient.
4 style is suitable
If Chinese cooking is often done, the range hood should be side-mounted, close to the cooker, use a motor with a power of 210 watts or more, and the deep smoke cooker with deep air inlet will have a relatively low smoke exhaustivity. it is good.
To reduce soot, there are also tips for using a hood
1 Range hoods should be installed by professionals. Before purchasing a range hood, professional pre-buried pipes and cabinets should be measured. The height of the installation, the European hood and the side smoking machine are different, the recommended installation height of different brands of range hoods is also different, but also consider the height and breathing belt of the user. Therefore, whether the installation is professional will directly affect the effect of the range hood, be sure to ask the brand professional team to install, do not let the decoration workers install.
2 Don't rush to close the cooker hood once it is turned on. Many people open the range hood when cooking, and close the cooking. In fact, when the gas is burned, it will produce a variety of exhaust gases. The correct method of use is to turn on the gas as soon as it is ignited, until the end of the cooking is continued for 5 minutes, then shut down.
3 Clean the range hood in time. In the aspect of soot filtration, most of them use the oil filter net method. If the smoke machine is fouled by oil, causing a large amount of oil and blockage in the fan and the machine cavity, it will affect the effect of the oil smoke.
If you want less smoke, you have skills in cooking.
1 Don't wait for the oil to smoke and then put the vegetables. It is the habit of the crude oil era to smoke the oil and then release the vegetables. The oil used in the past is dull and smokes at 130 degrees. Now the cooking oil is pure and transparent. The smoke point is generally around 200 degrees. The proper temperature for daily cooking is 180 degrees, so you can put the vegetables without smoking. This will not only reduce the fumes, but also the vitamins in the dishes.
2 Choose cooking oil with less fumes. Vegetable oils on the market are divided into 4 grades according to their quality: primary oil, secondary oil, advanced cooking oil and salad oil. Among them, the high-grade cooking oil is better, it is light yellow, and there is basically no fumes. The best is salad oil, the color is light like water, almost no impurities, no fumes, but the shelf life is shorter at normal temperature.
3 Try to use steaming, boiling, frying and other cooking methods. The oil temperature required for various cooking is different. When the stir-fry is more than 200 degrees, acrolein with a strong spicy taste is formed, which will irritate the respiratory mucosa. When the oil is burnt to "spitfire", the oil temperature exceeds 300 ° C. In addition to the production of acrolein, aggregates are formed, which easily induce respiratory cancer.
4 Stir fry with new oil. The fried oil should not be used twice, and the repeatedly heated oil produces more fumes than the first heated oil.
Good cooking tools, soot
1 Cooking is preferably a thick pan. The temperature of the thin-bottomed wok rises too fast and it is very easy to smoke. The thickness of the wok is preferably 4 mm. Such a pot can store heat, the temperature will not be quenched and hot, and it will also help to maintain the stability of the overall temperature.
2 Replace the gas stove with an induction cooker. Do not think that the fumes are all produced from the wok. Another source of fumes is the harmful substances generated during the combustion of the gas. Replacing the gas stove with the induction cooker can reduce indoor air pollution in the kitchen.
Buy an air purifier in the kitchen
Many households have added air purifiers because of air pollution. Now I have purchased air purifiers from "one room, one set" to "one room, one set". The first one is mostly in the bedroom, and many families put the second one in the living room. According to Zhi Xiuyi, director of the Lung Cancer Clinic, in fact, the second air purifier should be placed in the kitchen.
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