In daily life, when cooking in the kitchen, a lot of smoke will be produced. On the one hand, smoke comes from carbohydrates such as carbon monoxide and carbon dioxide produced when fuel is burned. After inhalation, it is easy to cause dizziness, foaming at the mouth and other poisoning symptoms, and in severe cases, it can lead to suffocation and death.

In recent years, China has intensified its environmental governance and adopted various governance methods. Especially in the kitchen management, constantly update and improve energy and fuel, and try to achieve zero pollution and zero emission. In fact, cooking fume will still be produced during the cooking operation, although it is purified by the fume purifier.

To some extent, the problem of oil fume emission is solved. However, the installation position of the lampblack purifier is relatively high, which can only play the role of discharging lampblack to the outside, but in the kitchen, the harm of the cooker to the chef has not been solved. We went into the kitchen together, turned on the stove and lit a fire.

Put the washed wok on the gas stove and put a small amount of cooking oil. After a while, the wok will beep and a thick smoke will come out. Careful observation shows that this smoke rise is formed after the residual water at the edge of the pot flows into the hot oil.

When the oil temperature rises, pour the washed vegetables into the pot. At this time, there will be a "poof, poof", and then a thick smoke will rise. The food dances in the pot and keeps turning over, but every time it is stir-fried, a small smoke comes out. With the passage of time, the temperature in the pot keeps rising, and the smoke produced is getting thicker and thicker. Ok, I'll stop heating now, pour out the vegetables, and the fumes will disappear at the same time.

It is the most ideal way to control oil to prevent the generation of lampblack, kill lampblack in the cradle and control it around the gas stove. If it is an open kitchen, we should pay special attention to oil control. 1. range hood-Choosing a good enough range hood is the most effective way to control oil. Different smoking postures (top suction, side suction, bottom suction), motor power, shell size, etc. , have an impact on the smoke exhaust effect of the range hood.

2. Pot-The more evenly the pot is heated, the less likely it is to spill oil fume. The so-called "oil-fume-free pot" on the market, although it can't be 100% oil-fume-free, is really better than ordinary pots and pans. Oil prevention When the oil fume is out of control around the gas stove, we must take the next step-to make the oil fume splashed into the air not cause too much harm.