Cooking fume purifiers are installed in the kitchen. To solve the soot problem, what other solutions are needed to solve the soot problem?

the first type: diligent in cleaning the range hood.

these families think that no matter what kind of range hoods (Chinese-style range hoods, European-style range hoods and side-suction range hoods) should be cleaned frequently, among which European-style range hoods use multi-layer oil screens for filtration, but the suction is generally insufficient. The deep suction type with smoke collection hood is better, and the one with large outlet diameter is better. Side suction hood is the most popular, it has strong suction and does not meet. These range hoods need to clean the oil stains on the filter screen of the range hood, and remove the residual oil accumulated from the range hood in the oil hopper under the filter screen. Especially the impeller, if it rotates with overload oil for a long time, it will be easily deformed, which will affect the smoking effect and shorten the life of the range hood, which is not conducive to health. The fan impeller of household range hood is easy to store oil dirt, which is thick if it is not cleaned for a long time. The rotation resistance of the range hood motor increases, and the noise increases. Moreover, the oil dirt makes the oil droplets stuck on it unable to be thrown out, and the range hood appears oil dripping phenomenon. Therefore, it should be cleaned irregularly. Residents of the hood of household stoves and range hoods also think that they should be cleaned at least once a month; The oil dirt that can be seen at ordinary times should be removed in time, and the dirty oil in the purifier should be discharged regularly to keep the oil fume exhaust facilities clean. Many families are aware that many range hoods have low ability to treat oil fume, and if they are not cleaned frequently, they will produce large wind resistance, which is inconvenient for long-term operation.

the second type: install an additional exhaust fan in the kitchen.

some families think that in the cooking process, when using liquefied petroleum gas, the range hood should be turned on in time after ignition, and it is best to turn on the range hood first and then ignite, so that the liquefied gas generated at the moment of ignition by unscrewing the angle valve of the steel cylinder can be sucked up. Always turn on the range hood and exhaust fan, and keep the ventilation at all times. When turning off the fire, don't turn off the range hood immediately, but let it suck for a while, and then turn it off after the toxic gas is pumped out, which is safer. If the window of the kitchen at home faces the door, leave the door open, forming air convection and accelerating the discharge of soot. I think this method is good. To avoid the harm of kitchen fume, we should pay attention to the air quality in the kitchen. The kitchen should always keep natural ventilation, and it is necessary to strengthen the ventilation in the kitchen. A British research report recently claimed that cooking for one hour on a cooker with poor ventilation system and extremely low combustion efficiency is equivalent to smoking two packs of cigarettes a day. So it is necessary to strengthen ventilation.

the third type: a healthy and environmentally friendly life.

Almost all families have reached a * * * understanding: first, correct cooking and eating habits, and change "quick cooking". A more scientific cooking method is to pour the oil into the pot, and when the fluctuation of the oil level intensifies, put your hand about 41 cm above the pot. If you feel the heat obviously, you can cook. Don't overheat the oil temperature. When cooking, the oil temperature should not exceed 211℃ as far as possible (taking the smoke in the oil pan as the limit), which can not only alleviate the "oil fume syndrome", but also effectively preserve the vitamins in the next pot of vegetables from the nutritional point of view. It is best not to use repeatedly cooked and fried oil. When choosing edible oil, you should buy products with guaranteed quality to avoid inferior edible oil producing more harmful substances during heating. This can not only alleviate the "lampblack syndrome", but also effectively preserve the vitamins in the next pot of vegetables from the nutritional point of view; When choosing edible oil, you should buy products with guaranteed quality to avoid inferior edible oil producing more harmful substances during heating.

Secondly, we should advocate steaming, boiling and stewing in diet, fry or eat fried food as little as possible, use kitchen appliances such as microwave ovens, rice cookers and electric ovens to cook more, and try to use good quality cooking oil to reduce the generation of lampblack and carcinogens. At the same time, it is best not to cook and fry the oil repeatedly, because the repeatedly heated cooking oil, such as cooking oil used to fry food many times, not only contains carcinogens, but also produces more carcinogens in the lampblack, which is more harmful. Oil smoke, dirty and difficult to clean? This is many people's first impression of the kitchen.

the fourth type: building oil fume exhaust pipes in the corridor.

Some families have advanced ideas. They think that in residential areas where urban residents are concentrated, there must be oil smoke exhaust pipes, and the method of direct discharge outside the window is not allowed. In this way, although the kitchen fume in my home was excluded to the outside, the consequences were more serious. Because the original building flue sucks the oil smoke to the top of the building, it will be distributed quickly under the action of wind and air pressure, and it will not cause great harm to human health. However, if we adopt the method of discharging outside the window, on the one hand, it will cause a lot of harmful gases and lampblack to stay in the air between buildings and pollute the outdoor air of the community. On the other hand, some harmful gases will flow backward from the window to neighbors and their own rooms with the airflow and wind, causing indoor air pollution. Doing so is contrary to low-carbon environmental protection.