Has anyone calculated how terrible kitchen fumes are?

Suppose a family is in 8m2 (about 20m? A dish of shredded potatoes and a dish of pork were fried in the kitchen. When 60% of the oil fume is discharged, the harmful component (original value *0.4/20) in the kitchen oil fume is 2mg/m? Fine particles, 0.26ug/m? Polycyclic aromatic hydrocarbons, 0.24mg/m? Volatile organic compounds, the total amount of the three increases several times a year; The potential impact of these harmful substances on human body can not be ignored.

Fortunately, the integrated stove represented by Yitian made the oil fume problem a thing of the past: in order to keep people away from the kitchen oil fume, Yitian integrated stove took the lead in adopting the technology of "side suction and down discharge", so that the kitchen oil fume entered the golden tobacco control zone as soon as it was produced, and the oil fume was truly realized. After the oil fume enters the smoke exhaust channel below, it is instantly sucked away by "low-altitude whale suction" to keep the kitchen air clean; At the same time, Yitian also adopted the innovative patented "under fan" technology, so that the oil fume can be exhausted indoors to the maximum extent, thus making the net smoke rate of integrated stove reach 99.95% a reality. Want to know more, you can Baidu.