The moisture content in oil fume is generally 5%-11%. Because many professional machines can be measured, and then see how much harm it does to our human body, so we can guess.

calculation formula of flue gas volume: theoretical air volume is 5.1477m? The flue gas volume is 5.2766m under the standard theoretical air volume of /kg standard coal? /kg, coal standard standard actual flue gas quantity = theoretical flue gas quantity+excess air quantity air excess coefficient a = 1. 457. 5481m? /kg。 The total amount of flue gas of coal standard boiler is 111424m? /h system air leakage coefficient k = 1.15 exhaust flue gas temperature t = 165℃ boiler induced draft fan rated air volume q = 171861m3/h.

Hazard of cooking fume:

1. There is not only oil but also smoke in cooking fume. Oil is easy to adsorb on the face, and then adsorb smoke and dust, which has blocked the skin for a long time.

2. The oil fume is very irritating to the eyes, especially for people with dry eyes. When they are washed away by the oil fume, their eyes are painful and congested, and they can't stop crying. I wish I could close my eyes and cook.

3. People with pharyngitis, in particular, tend to keep coughing after coming out of the kitchen, and the fumes are breathed into their throats, which will make their throats more dry, itchy and painful, just like catching a bad cold.

4. It is reported that among the patients with lung cancer, besides smoking, men account for a certain proportion, and a large proportion are housewives who work in the kitchen with oil fumes every day. Long-term breathing in a high-concentration lampblack environment will cause symptoms such as choking, chest tightness and shortness of breath, which will cause irreversible damage to the lungs of these people.

5. It was found that the content of plasma lipid peroxide (LPO) in the occupational population exposed to cooking oil fume increased, while the activity of plasma VitC, erythrocyte SOD and the content of blood glutathione were significantly lower than those in non-exposure. It shows that cooking oil fume can not only cause lipid peroxidation in vivo, but also reduce antioxidant substances, enzymes and activities.

6. At present, there is no direct evidence that human oil fume is carcinogenic. However, some epidemiological investigation results show that oil fume is a suspicious factor of nasopharyngeal carcinoma and lung cancer. Case-control studies in Canada, Britain, the United States and Denmark show that chefs in catering industry are at greater risk of lung cancer, nasopharyngeal cancer and esophageal cancer.