Usually cooking will always emit smoke, so many people's kitchen chimneys, what are black, then what are the hazards of soot? In fact, soot is a large amount of thermal oxidative decomposition products produced by cooking oil and food at high temperature.
When cooking, heating oil, when the temperature reaches the oil smoke point of 170 DEG C, the early decomposition of blue smoke, as the temperature continues to rise, the decomposition speed, when the temperature reaches 250 DEG C, appeared a lot of smoke, and accompanied by the pungent odor of smoke particle size of 0.01 micron in 0.3 micron.
有关部门从居民家庭收集的经常煎炸食物的油烟样品进行分析，共测出220 多种化学物质，其中主要有醛、酮、烃、脂肪酸、醇、芳香族化合物、酯、内酯、杂环化合物等。在烹调油烟中还发现挥发性亚硝胺等已知突变致癌物。 油烟气被人体吸入后使呼吸道粘膜损伤，并降低人体免疫功能。油烟刺激人们的眼睛，诱发心血管疾病。有关资料显示，在致肺癌因素中，烹调油烟是仅次于“深度吸烟”烟雾到达呼吸道深部的危险因素。如果消除吸烟和烹调油烟的危害，可使肺癌减少85%。
Relevant departments to collect from households often fried food smoke samples were analyzed by 220 kinds of chemical substances, which are mainly aldehydes, ketones, hydrocarbons, fatty acids, alcohols, aromatic compounds, esters, lactones, heterocyclic compounds. Volatile known carcinogens such as nitrosamines have also been found in cooking oil fumes. When the smoke and fumes are inhaled by the human body, the respiratory tract mucosa is damaged and the immune function of the human body is lowered. Soot stimulates people's eyes and induces cardiovascular diseases. Relevant data show that, in the cause of lung cancer, cooking fume is second only to the "deep smoking" smoke into the deep respiratory tract risk factors. If the harm of smoking and cooking fume is eliminated, lung cancer can be reduced by 85%.
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