What are the hazards of kitchen fumes?

Cooking fume is a large number of thermal oxidation decomposition products produced by edible oil and food at high temperature. Oil is heated when cooking. When the temperature reaches the smoking point of edible oil 170℃, blue smoke will decompose in the early stage. With the increasing temperature, the decomposition rate will be accelerated. When the temperature reaches 250℃, there will be a lot of oil smoke, accompanied by a pungent smell. The particle size of oil fume is 0.0 1 micron-100μ m.

The main components of these lampblack are aldehydes, ketones, alcohols and so on. , including benzopyrene, volatile amines, heterocyclic amine compounds and other known high carcinogens, can be harmful to health through skin breathing, swallowing and eye contact.