How to avoid fumes when cooking in the room

We use cooking oil when we stir-fry, so there is often oil smoke, especially when stir-frying, because the heat is very large, the oil smoke will be very large, and even make the whole house smoky, making people unable to open their eyes. So how do we avoid oil smoke when we cook in the room?

1. Stir-fry vegetables with fresh oil. Do not use fried or heated fats for stir-frying. Once frying grease or grease mixed with impurities is used once, its smoke point will be significantly lower, which means that there will be more oil smoke and more damage to the health of the operator.

2. Don't choose dishes that are fried, fried, overoiled, or overheated. The oil temperature required for each type of cooking varies. For example, the temperature of stir-frying is close to 300°C.

This temperature will inevitably make the oil in the pan smoke a lot. Those pots that are on fire will have a temperature of more than 300°C. At this point, the temperature has been reached to produce large amounts of benzopyrene carcinogens.

3. Throw the vegetables in when the fumes are not obvious when stir-frying. Vegetables stored at room temperature will cool the cooking oil quickly, thus avoiding the problem of overheating. Throw a small piece of green onion into the pot and see the surrounding bubbling but the color does not change, indicating that the oil temperature is suitable for stir-frying.

4. Turn on the range hood while cooking, turn it on for 5 minutes after cooking, and then turn off the heat. When gas is burned, a variety of exhaust gases will be generated, which should be eliminated in time.

5. Use a thick-bottomed pan. A wok with too thin a bottom is prone to emit a lot of fumes because the temperature rises too quickly. Using a thick-bottomed wok will heat up for a longer time, so you can reduce the amount of fumes.

1.Prepare a set of kitchen clothes and a hat, and change special kitchen clothes when cooking to avoid the smell of oil smoke on the original clothes. After all, it is still more convenient to clean clothes and hats in the kitchen.

2.Turn on the range hood to exhaust the smoke, and open the window or door for ventilation to avoid black smoke from the kitchen, and all the oil smoke sticks to the body.

3.Choose a better oil. The taste of low-quality oils is particularly strong. In addition, the stir-fry pot also chooses a smokeless pan, and there are many such pots on the market now.

4.Try to choose less oil when cooking, if the heat is not well controlled, the temperature of the oil pan is too high, it is easy to produce oil smoke, and it is too late to discharge, and a large amount of oil smoke will be stained on the clothes.

5.If your clothes are already stained with fumes, you should dry them in the sun and in a ventilated place. Shake off the clothes vigorously when drying, and the smell of oil smoke will dissipate after drying.

When cooking, oil smoke invades the human respiratory tract with the air, causing symptoms such as oil smoke syndrome, loss of appetite, lack of energy, drowsiness, fatigue, etc., and oil smoke contains a carcinogen benzopyrene, which is harmful to the human body if inhaled. A month of Sundays. Substances can induce cancer in lung tissue.

Epidemiological findings have shown that oil smoke is a suspicious factor for nasopharyngeal and lung cancers, and catering chefs are more likely to suffer from lung, nasopharyngeal and esophageal cancers.

just cooking will produce fumes , avoiding it is unavoidable , but we can use a range hood to solve this problem , after all we need a range hood to be powerful enough , then all the fumes will be sucked up without any residue . take my home siemens upper and lower double suction range hood l s 7 8 f c 9 c 1 w for example, using the german original intelligent high-displacement inverter motor, 2 6 m 3 m i n large suction, 1 2 0 0 p a maximum static pressure , whether it is frying and frying , or a building where it is difficult to exhaust smoke , it can do smoke exhaust easily and freely , and after the upper and lower flaps are opened , the fumes are sucked away before they can get on the face , no longer need to suffer from choking . In terms of operation, the second-generation intelligent environmental sensor equipped with the full range intelligent control system can detect the smell, humidity, temperature of the oil smoke and the back pressure of the common flue in real time. The automatic precision matching air volume, combined with the smoke stove linkage function, completely unleashing both hands, can be much easier to use than any wave control.

The patented hot air self-cleaning function can melt oil and sterilize with one button, and also save the cost of dismantling and cleaning every year. so if you want to avoid the suffering of oil smoke , you still have to buy a good smoke machine to get it