With the accelerating process of urbanization in our country, urban residential buildings are increasingly developing to multi-storey or high-rise building. For many high-rise residential users, the daily cooking time will encounter a problem: smoke is not smooth.
Whenever the cooking rush time arrives, the public flue will be concentrated into a large number of fumes, resulting in a high pressure in the flue, so it will form a smoke channel congestion and oil fume and other problems.
Chinese cooking features: stir-fried smoke more Chinese cooking in various forms, stir-fry is the most common one of the cooking techniques, the resulting soot is the most. Stir fry generally include hot pot, under oil, hot oil, under the food, stir fry, seasoning and serve the steps, and produce the largest amount of lampblack for the next ingredients, stir fry and out of the pot. Cooking oil fume particles can be divided into two categories: the first type of mechanical dispersion (explosive pot) produced by the sedimentation particles, will be settled to the ground, will not cause persistent pollution of the atmosphere; the second type is the particulate matter produced by the volatile condensation of oils, which is in the form of 0.01-1.0 microns and is floating in the air for a long time,
Belongs to the typical PM2.5. Lampblack gas contains carbon monoxide, carbon dioxide, nitrogen oxides, and has a strong carcinogenicity of acrolein, benzene and pyrene and many other serious harmful substances. The condensation of oil fume adsorbed on the skin can lead to cell chromosome damage and accelerate skin aging. Lampblack will not only cause skin problems, but also have adverse effects on our health, such as loss of appetite, lethargy, annoyance, fatigue, weakness and other symptoms, medically known as ' lampblack syndrome '.
The kitchen fume is a ' stealth killer '. According to the WHO study, in 2012, 4.3 million of the global deaths from kitchen air pollution accounted for 34% of strokes, chronic obstructive pulmonary disease and ischemic heart disease were 22% and 26%, compared with about 6% per cent of deaths from lung cancer.
There has been a survey in the United Kingdom, in the oil fume suction and discharge in the space to do one hours of rice, the lampblack produced by the fume material, about the equivalent of 2 packets of cigarettes, can be said kitchen fume has become entangled in Chinese family healthy life an important issue.
A congested flue
Smoke channel congestion, oil fume You might say, isn't there a hood? Indeed, now the kitchen hood is standard, but why still appear so much soot problem? The crux of the matter lies in the smoke and smoke lanes in the buildings. Modern houses often have only one public flue, up to 10 households, and even dozens of families rely on the long narrow flue smoke.
The 15-21-storey high-rise building, for example, the construction standards stipulate that the circulation section of the flue is only 12.8 square centimeters, in the limited space, want to concentrate on solving the problem of the smoke of dozens of families, obviously powerless. According to the National Residential Building Code, the ventilation or flue of the house is not allowed to be brick-lined, must use the finished flue. and the outer section size and the number of layers of the kitchen finished flue are related, the higher the number of layers, the larger the size.
According to the relevant provisions of the following specifications:
Below layer 6:
Below layer 12:340x300
Below layer 18:430x300
Below layer 24:460x400
Below layer 30:600x400
Below layer 36:600x500 It can be seen that although the size of the duct has increased in design, but compared to the air duct over a long stroke and the resulting aerodynamic resistance, such a design for smoke exhaust effect will not play a decisive role.
This is like the late peak of the car will be congested in a narrow road, when the same building has 1/2 of the kitchen began to produce fumes, the flue may cause serious congestion, resulting in the lampblack can not be ruled out in time, even because the hood internal pressure is much smaller than the pressure of the flue smoke to cause problems.
As the smoke discharge capacity of the public flue is constant and the external conditions cannot be changed, only by relying on the kitchen to solve the problem of poor exhaust fumes, the only thing people can do is to improve the performance of the Lampblack machine.
