What is the reason why the cooking smoke is so big, it is useless to turn on the exhaust fan and ran

1. Solve the problem from the source and select high-quality range hoods.

Solve the problem from the source, if the kitchen smoke is too large, then it must be that the range hood does not work, when buying a range hood, you can't buy a flashy range hood because you are greedy for good looks, you must install a range hood with high power and strong suction.

According to the cooking habits of Chinese people, it is more suitable to choose a Chinese-style range hood. For Chinese families who often cook and like to fry, stir-fry, cook and fry, the Chinese deep hood with strong degreasing power and easy to disassemble and wash is more practical. Of course, it is better to choose a model that is triple silent.

2. The simplest and most practical method: partition.

If it is true that the oil smoke has a greater impact on the whole space, then you can try to make the kitchen partially open, you can add a bar counter in between, or make a curtain or something like a semi-partition. It is recommended to use glass when the material is done, and use them to block them when cooking, so that they can be restored to their original state after cooking, and its permeability is relatively good and will not be affected.

3. Change your cooking habits.

It is not easy to eat more frying, and we can usually try to take the way of steaming and stewing, so that the oil smoke produced is much less. When stir-frying, you don't need to wait for the oil to smoke before serving.

4. Ventilation.

If you're already planning to create an open kitchen, you'll want to keep it as close to the window as possible. This ensures good ventilation, reduces the smell of oil smoke in the room, and makes the room brighter.

It is better to have larger windows, which can ensure good ventilation, reduce the smell of oil smoke in the room, and make the room brighter.

5. Choose smokeless cookware.

Stoves in open kitchens should consider choosing kitchen utensils that do not produce too much fumes, and smokeless cookware such as microwave ovens, induction cookers, and smokeless pots are the best choice. This type of cookware does not produce oil smoke when used, it is relatively clean, and cooking with it will not produce too much smoke and dust.

6. The semi-open kitchen can be followed by the glass door.

The transparent glass door not only does not make the semi-open kitchen lose its original decoration style, it is both transparent and can play a blocking role, but it is also very soundproof, and the noise in the kitchen is basically inaudible outside. At the same time, it can also play the role of isolating oil smoke in traditional closed kitchens when cooking. Of course, there are also disadvantages, the glass needs to be cleaned frequently, otherwise the oil smoke is larger, and it is not easy to clean it after a long time.

If the glass wall is too large, it will be more troublesome to clean.

7. Choose easy-to-clean materials.

The walls and floors of the dining room and living room should be made of the same easy-to-clean materials as the kitchen, and the floor should be made of floor tiles, laminate flooring and other materials.

The open kitchen is really good, if you cook less friends, you can choose the open kitchen, but if you cook every day, you must pay attention to the problem of oil smoke, don't finish a meal, the room is full of oil smoke.

Reason: The range hood can not be turned on and all the fumes can be sucked away, only most of the fumes can be inhaled into the pipe, and some of the fumes will be transmitted to other parts of the home through the air; It may also be because the range hood has been used for a long time, and then the effect of oil absorption is not particularly good. Expansion:

Matters that should be paid attention to in range hoods. 1. The power cord socket must use a reliable special socket and the plug must not be changed without authorization, in case of leakage grounding, a current circuit can be provided to avoid electric shock. 2. The power supply voltage and frequency used should be consistent with the requirements of the product.

The three-core power socket must be reliably grounded, and the distance between the power socket and the body should be greater than or equal to 1000 mm, and the grounding wire must not be overlapped on the water pipe and gas pipe. 3. The left and right sides of the installed range hood body should be kept horizontal, and the air outlet should be slightly lower when the air duct is installed to prevent oil backflow. And the distance to the body should be short, and the turns should be few (it is better to make only one turn).

4. During use, if there is abnormal noise, rotor does not rotate, smell, smoke, etc., the power supply should be cut off immediately for inspection and repair. If the electrical appliance is faulty, it must not be disassembled and assembled without authorization, and must be repaired by the maintenance department, if the power cord is damaged, it must be replaced with a special flexible cord or a special component purchased by its manufacturer or maintenance department.

It is possible that the range hood has not been cleaned for a long time and is clogged.

If the kitchen fume problem is serious, buy a range hood or open the window to let the fume diffuse, which is also healthier.

If the range hood has a good effect on the range hood, it will also take the smoke away in a timely manner, but the quality of the range hood has nothing to do with the cooking smoke, and the good range hood can only help you smoke the smoke away! If you don't have a range hood, then you have to choose some oil products that produce less oil at high temperatures, such as peanut oil pressed by the farmer himself. Or control the oil temperature and change the cooking method.

This is the second question. Oils rich in polyunsaturated fatty acids, such as sunflower oil, soybean oil and corn oil, have relatively poor heat resistance, so if they are used for stir-frying, be sure to control the temperature of the stir-fry. Blended oil is a mixture of oils, and its smoke point is not easy to determine, and it is not recommended to stir-fry.

1. Kitchen fumes are a problem faced by many families, and it is also a problem that many families have solved now. The emergence of the integrated stove solves the problem of heavy oil smoke in the kitchen, with efficient oil smoke absorption rate, intensive space utilization, and diversified product functions.

Solve the light oil smoke, pay attention to the hot pan and cold oil, the oil temperature wok, when the oil temperature is 240 °, it will be easy to cause cancer, that is, when the smoke is more than 240 °, the pot is hot, put in the oil, add the green onion, ginger and garlic, and so on, there is almost no oil smoke, and there is the reason for the wok, the iron pot oil smoke phase stir-fry oil smoke is normal, especially the Cantonese people talk enough about the pot gas, if there is no oil smoke there are two total solutions, one installs a better, high-power range hood, plus more cleaning, two fried stove head to change some fine fire, Naturally, the oil smoke will be reduced.

No matter what the range hood, after a long time, the smoking effect will get worse and worse, and the smoke will spread everywhere, and it will not take a while to become"Oilman", the key is to suck in the fumes, and it also affects the appetite for food. But if this kind of oil-proof cover is installed, it will not exist, so if new technology is adopted, a negative pressure area will be formed above the oil smoke, and the oil smoke will be actively absorbed, so that the oil smoke can rise vertically, and it will not float randomly.

It is easy to solve the problem of large kitchen smoke.

It's good to change to a better range hood, and then you can open the window when cooking. Keep it ventilated and try to stir-fry the dishes over low heat.

You can install a range hood in the kitchen to remove most of the fumes.

The best way is to install a range hood, so that no matter how big the smoke can be pumped away during the meal.

In the past, we often used exhaust fans to exhaust the fumes generated during stir-frying, but this more primitive smoke exhaust method has poor effect, and most of the fumes are still left in the kitchen and cannot be discharged in time; With the improvement of people's living standards and the emergence and development of range hoods, most people now choose to install range hoods in the kitchen, which is not only more beautiful, but also has a better smoke exhaust effect than traditional exhaust fans.

I don't know if the subject's house has installed a range hood, if it has been installed, the smoke is still very large when cooking, that is the problem of the range hood at home! If the air pressure of the range hood is not strong enough, it will be difficult to exhaust the fumes, and other fumes will pour into your own kitchen, so that you are forced to "smoke second-hand smoke".

ForAvoid the "ineffective smoke exhaust" situation of "installed range hood, kitchen fumes are still very large"., you should pay more attention when buying a range hood! When many people buy a range hood, they still hold the traditional view that "the range hood should have a large suction", blindly pursuing a large suction power and ignoring other key performance indicators of the range hood, resulting in buying an unsuitable range hood. When purchasing a range hood, you can mainly look at the three indicators of wind pressure, air volume and smoke design.

Because, there are three main steps in the smoke exhaust process of the range hood: collecting smoke, smoking and smoke exhaust, and these three can only achieve effective smoke exhaust if they work well together. Smoke collection is to collect the smoke before it spreads, so as to facilitate the intake into the smoke machine, such as the smoke collection design with the bottom double smoke inlet on the side and the smoke collection design with the dome deep cavity for top suction; The larger the air volume, the more the amount of inhalation into the range hood and the faster the smoking speed; Wind pressure is the force to exhaust the fume, the wind pressure directly affects the smoke exhaust ability of the range hood, the greater the wind pressure, the faster and smoother the smoke exhaust of the range hood, and can prevent the smoke from backfilling.

It can be said that smoking is the basic premise, smoking is a necessary condition, and exhausting smoke is the ultimate goal.

At present, the wind pressure of the range hood on the market is mostly about 400pa, and our household hood is a German-Italian side suction model, with a wind pressure of 920pa, and the exhaust smoke is very fast. Recently, they seem to have a 1000pa range hood, with an air volume of 24m min, but ** is more cost-effective, if the subject is interested, you can go to their official flag to take a look

Range hood is an electrical appliance used to absorb oil smoke in the kitchen, but some people forget to turn on the range hood when cooking, resulting in oil smoke in the room, if these oil smoke is not solved in time, the smell in the room will be very unpleasant, and there may be oil accumulation on the wall. So, what should I do if the range hood is full of smoke when I don't turn on the cook?

1. If there is too much oil smoke at home, you can open the doors and windows in the room first, so that the natural air outside can enter the room, which can accelerate the air circulation in the room and let the oil smoke in the room dissipate quickly.

2. And you need to turn on the range hood at home immediately, or the built-in exhaust system, so that the fumes can also be eliminated more quickly.

Here we need to remind everyone that the range hood must be turned on when cooking every day, not only for the sake of the air environment at home, but also related to human health. Because oil smoke contains a lot of harmful gases, if the human body inhales too much, it will have a great impact on internal organs, especially the main parts such as the lungs, and the degree of damage will be very obvious.

In order to make the range hood work normally for a long time, it must be cleaned regularly, and attention should be paid to maintenance and maintenance.

What should I do if I don't turn on the range hood when I cook? That's it for a rough introduction to this issue, and I hope you can get some help from it. If you have other problems with the range hood, you can directly consult the relevant experts, and they will give appropriate advice and help according to your actual problems.

As soon as the exhaust fan is turned on, why does all the oil smoke go outside?

The principle is air convection, only when the exhaust fan in the kitchen is turned on, there will be fresh air in the kitchen, that is, there will be oil smoke discharge.

A It is recommended that you leave the kitchen open and ventilate when cooking, because the range hood will suck the oxygen from the kitchen to generate relative air pressure, and the smell of your toilet will come to your kitchen.

The range hood is the heaviest place in the kitchen. Simple maintenance on weekdays can save you the hassle of year-end cleaning. After cooking, let the range hood continue to run for 30 seconds to 1 minute to extract the oil smoke and water vapor remaining in the air and the unburned carbon monoxide out of the house, reducing the chance of lung cancer for housewives.

While there is still residual heat on the range hood, wipe the surface slightly with a rag to easily wipe off the oil stains on the range hood, and keep it clean and not greasy. When you want to clean the exhaust fan, first cover the gas stove with newspaper, turn on the range hood switch, spray the range hood fan with detergent and let it stand for 3 minutes, then spray warm water into the range hood fan, let the dissolved oil flow into the oil storage box, and then clean the oil storage tank, and clean the fan about once a week.

But the most annoying thing about the range hood is the cleaning of the oil storage box, it is recommended that you may wish to paste a layer of plastic wrap in the box, and the plastic wrap should be part of the outside of the oil storage box, completely covering the original inner surface of the box, so that the oil smoke is adsorbed on the plastic wrap, and it can be replaced every once in a while.

Or you can use the finished plastic pudding cup or paper cup to replace the original oil storage box, as long as you replace it regularly, you can save the trouble of cleaning and not easy to clean.

c The function of installing exhaust fans in the kitchen is mainly to accelerate the discharge of hot gas, keep the air in the kitchen fresh, and discharge the fumes when cooking or use the exhaust hood, the exhaust air volume of the range hood is several times that of the exhaust fan, and the range hood has the effect of adsorption and filtration for the fume, the motor and impeller are also designed to take into account the cleaning and removal after the accumulation of fumes, and the blades and air ducts of the exhaust fan, as well as the rainproof shutters, are basically designed to discharge water vapor and turbidity, and there is basically no defense against the fumes.