Kitchen fumes can seriously affect human health. In order to reduce the damage of oil fumes to the human body, an effective way is to quickly eliminate kitchen fumes to achieve the goal. The range hood is one of the indispensable appliances in a modern kitchen.
In addition, improving the kitchen ventilation system and changing cooking habits are also good ways to reduce the hazards of cooking fumes. Let’s take a look at how to reduce cooking oil fumes in the kitchen.
For a long time, it has been generally believed that women are less likely to have lung cancer than men. In fact, this is mainly because the number of women smoking is less than men.
However, in recent years, scientists have found through clinical statistics that, from the perspective of non-smoking women suffering from lung cancer, women are twice as likely to have lung cancer as men.
Why is this happening?
1. Oil fume has become the main culprit of female lung cancer
According to statistics from the China Cancer Prevention and Treatment Office, from 2000 to 2005, the incidence of lung cancer among women was significantly higher than that of men, especially the incidence of lung cancer among housewives.
Experts pointed out that kitchen fume is one of the causes of lung cancer in women.
Studies have shown that only 18% of women suffer from lung cancer because of smoking or long-term passive smoking. Among non-smoking women, more than 60% of women have long-term exposure to kitchen fumes.
2. The hazards of kitchen fumes
The cooking habits of Chinese people like to fry, resulting in a lot of cooking fumes, which will cause respiratory discomfort. If the kitchen door is closed, the oil pollution of the small kitchen environment will be serious.
In addition, some people’s kitchens are connected to the bedroom. In winter, they rarely open windows to cook food.
1. Fume Syndrome: Kitchen fume can invade the human respiratory tract with air, which can cause symptoms such as loss of appetite, upset, lack of energy, drowsiness, fatigue, and other symptoms. It is called fume syndrome in medicine.
Many housewives have been busy in the kitchen for a long time and made many delicious dishes. The family eats and praises, but the “cook” has no “appetite”.
2. Harmful sensory organs: Studies have shown that when edible oil is burned to 150 ℃, the glycerin will generate acrolein, the main component of oil fume, which has a strong spicy taste and has a strong effect on the nose, eyes, and throat mucosa Irritation can cause respiratory diseases such as rhinitis, pharyngitis, and tracheitis.
3. Inducing canceration of lungs and other tissues: Kitchen fume contains a carcinogen called benzopyrene. Benzopyrene can cause damage to human cell chromosomes. Long-term inhalation can induce lung cancerous cancer.
The researchers found in the investigation of the incidence of lung cancer that housewives who have been engaged in cooking for a long time and chefs who have been working in a kitchen with a high oil fume concentration for a long time have a higher incidence of lung cancer.
In addition, the harm of oil fume to the intestines and brain nerves is more obvious.
Conclusion: I understand the harmfulness of kitchen fume, I believe everyone has a certain sense of crisis. So how to reduce the harm of kitchen fumes to people? One of the most effective ways is to reduce kitchen fumes.
Kitchen range hood selection
The range hood is one of the indispensable appliances in a modern kitchen. In order to reduce the damage of oil fumes to the human body, an effective way is to quickly eliminate kitchen fumes to achieve the goal.
In order to eliminate the fume, it is very important to buy a suitable range hood.
Understand the range hood classification
In order to choose a range hood, let’s first look at the classification of the range hood. Range hoods can be divided into many types according to different classification methods, and the functions and applicable kitchens of different types of range hoods are different.
1. According to the installation position: top suction, side suction, down suction
Range hoods can be divided into top suction type, side suction type, and down suction type according to the installation position, which is located above, side, and below the stove.
2. According to the structure of the hood: flat, shallow, deep hood, etc.
The structure of the fume hood has a great influence on the smoking effect of the range hood. The common fume hood structures are flat cover type, shallow cover type, deep cover type, extended wing type, stepped type, and cabinet cover type.
Focus on home cooking methods
For traditional Chinese families who like to fry, fry, cook, and fry, the exhaust function of the range hood is the key, so you should choose a product with strong suction.
For white-collar workers and young families, the kitchen is just to meet the occasional needs. It is more from the perspective of beauty and harmony.
It does not have too high requirements for functions. The dishes with large fume are rarely done. So the lines are simple and the color is light. Including a European-style smoke, machine is more suitable for the taste of these people.
How to choose products with a high fume removal rate
1. It is better to choose deep hood type Chinese range hood
Some shallow European-style range hoods on the market look elegant and more suitable for open kitchens, but the fume extraction rate is only about 40%.
The deep hood type Chinese range hood has a fume extraction rate of 50-60%, which is more than ten percentage points higher. Therefore, if you choose an open kitchen, you should choose a Chinese range hood.
2. Look at the motor power of the range hood
The suction power of the range hood depends on the power of the motor. The power of the range hood motor on the market is generally between 180-220W. Relatively speaking, the greater the motor power, the better the smoking effect.
3. The effect of down smoking is relatively good
Range hoods are also divided into three types: top suction type, side suction type, and down suction type. The top suction type of smoke is easy to diffuse. The side suction type is closer to the oil fume and the smoking effect is relatively good. The down suction type sucks directly under the stove. Absorption is the best.
However, the cost of downrange hoods is relatively high.
Reduce kitchen fumes
In addition to choosing a range hood with strong suction, in addition, there are some ways to reduce kitchen fume from the source. Let’s take a look below.
1. Make kitchen ventilation and decoration
Open kitchens should have larger windows. This will ensure good ventilation, reduce the smell of oily smoke in the room, and make the light in the room brighter.
2. The correct installation of range hoods to reduce oil fumes
Range hood installation location: When choosing the range hood installation location, it should be noted that the closer to the range hood, the better, that is, the shorter the range hood is, the better.
Some owners will lengthen the pipes longer for better appearance. In this way, after turning off the range hood, a lot of oil fumes will accumulate in the pipes and cannot be drained out, and then poured back into the room.
Hood installation height: In order to ensure the use and smoking effect when installing the range hood, the distance between the range hood and the stove is generally between 75-80cm. If the installation height is too high, it will affect the smoking effect.
The range hood should be aligned with the stove when installing the range hood, and the height can be adjusted according to the actual situation.
3. It is recommended to choose smoke-free cookware
It should be considered to use kitchen appliances that do not produce too much oil fumes. Smoke-free cooking utensils such as microwave ovens, induction cookers, and smoke-free pots are the best choices. Such cookware does not produce oil fumes and is relatively clean. Cooking with it will not produce too much. Soot.
4. Change cooking habits
The cooking habits of frying are prone to produce a lot of oil fumes, which will not only cause the problem of oil fumes but also be unhealthy. When cooking, it is best not to have an open flame; at the same time, don’t wait for the oil to smoke before you start serving.
In addition, try to steam, boil, stew as far as possible to produce a lot of oil fumes.
I hope the suggestions above are helpful for everyone so that you can reduce the cooking oil fumes for your family at any time. If you have any questions, please leave them below. I ‘d love to hear that.