Away From The Threat of PM2.5 Hood into The Kitchen ‘tool’

Experts have found that when frying and stir-frying food, the PM2.5 in the room quickly soared 8 times to nearly 20 times, reaching the level of serious pollution and even burst the table. In order to create a truly healthy, safe living space, more and more people tend to choose a highly efficient, practical hood, so that they and their families completely away from the threat of fumes, so that the work of the home from now on, ‘simplify’.

Kitchen into a ‘dye’ room Chinese cooking to PM2.5 soaring

Can a small kitchen be the source of PM2.5? The answer is yes. Experiments show that Chinese cooking, deep-frying, stir-frying and other ways will produce a large number of PM2.5 in a short period of time, in which stir-frying produces PM2.5 * more than 5 minutes within 5 minutes PM2.5 value from the beginning of the 38ug/m³ increased to 787ug/m³. In addition, benzo(a)pyrene, butadiene, and phenol in high-temperature fumes have been shown to be mutagenic and carcinogenic, and exposure to kitchen fumes increases the risk of lung cancer by 1.4 to 3.8 times.

In such a ‘crisis-ridden’ environment, the role of the hood is not only to remove the smell, fresh air, it also plays a health ‘umbrella’ role. City Express ‘Curiosity Lab’ has done an experiment: in the case of not opening the hood, the experimenter fried a plate of vegetables in the kitchen. As a result, the PM2.5 concentration in the kitchen rose from 140 micrograms per cubic metre to 1400 micrograms per cubic metre. After switching on the cooker hood, the PM2.5 concentration in the kitchen decreased rapidly, and then dropped to 500 micrograms per cubic metre. Opening the kitchen window for ventilation gradually restored it to the initial level. It can be seen that the cooker hood is an effective solution to the problem of PM2.5 in the kitchen.

Healthy and convenient range hoods beat PM2.5

There may be consumers will ask, hood is how to resolve the threat of PM2.5? The reporter specifically contacted the kitchen appliances related technicians, and asked a professional organisation to evaluate a better hood. The data show that through a specific cooking behaviour to create smoke, selected 60 seconds of sampling time, respectively, to measure the cooking without opening the hood and open the hood three minutes after the PM2.5 value changes. Without the hood on, stir-frying for three minutes, the kitchen a choking smoke, PM2.5 concentration soared to 113ug/m3. according to the relevant national environmental assessment standards. The value is between 101-150, which is unhealthy for sensitive people.

Then turn on the hood, open * large wind speed for suction and exhaust after 3 minutes, speed meter measured PM2.5 index from 113ug/m3, down to 33ug/m3, a drop of 71%. On this basis, if coupled with reasonable cooking, proper ventilation and good habits, I believe that the problem of kitchen cooking pollution will naturally be solved.

“Hood, stove market pattern and microwave ovens, air conditioning is completely different, there is no real industry leading brands, a single brand market share * high is less than 20%, the country has more than 1,000 hood, stove brand, hood, stove market share is gradually rising, there is still a very large incremental space. ”Industry insiders pointed out that, unlike traditional large electrical appliances, the international market, kitchen appliances category has no global brand. Many foreign brands, the scale of development and R & D design can not keep up with consumer trends, especially products like hoods, foreign brands are often not well adapted to the needs of Chinese cooking. In this regard, kitchen appliance manufacturers to consumer demand-oriented, driven by product innovation and upgrading, obviously has a greater advantage and more opportunities!