餐廳燃氣灶燃燒產生的煙塵會排放廢氣，同時也會產生PM2.5，帶來VOCs污染。從這個角度看，不同類型的廚房或多或少都會產生大氣污染物，把守食品煙霧污染不是小題大做。
The smoke and dust produced by restaurant gas stove combustion will emit exhaust gas, but also produce PM2.5, which will bring VOCs pollution. From this point of view, different types of kitchens will produce air pollutants more or less. Food smoke pollution is not a big deal.
許多城市的調查結果表明，炊煙對空氣污染有很大的影響。通常炒一盤白菜PM2.5的排放量相當于一輛汽車行駛50多公里。
Investigations in many cities show that cooking smoke has a great impact on air pollution. Usually, the emission of a stir-fried cabbage PM2.5 is equivalent to that of a car driving more than 50 kilometers.
普通烹飪如何產生PM2.5?由于燃氣爐燃燒時會產生廢氣，其排放與燃燒效率有關。其次，川菜、湘菜等菜系都有火鍋的民俗，直接產生PM2.5。相比之下，廣東烹飪和烹飪產生的PM2.5排放量相對較小，外國烘焙和生鮮食品的污染也較輕。然而，在美國，面包師仍然包括在排放清單管理。在吐司中添加乙醇使面包變甜也會造成VOCs污染。
How do ordinary cooking produce PM2.5? Because the exhaust gas will be produced when the gas stove burns, its emission is related to combustion efficiency. Secondly, Sichuan cuisine, Hunan cuisine and other cuisines have the folk custom of hot pot, which directly produces PM2.5. In contrast, the PM2.5 emissions from cooking and cooking in Guangdong are relatively small, and the pollution of foreign baked and fresh food is also relatively light. However, in the United States, bakers are still included in emission inventory management. Adding ethanol to toast to sweeten bread can also cause VOCs pollution.
由此可見，不同類型的廚房可能會產生大氣污染物，防范食品煙霧污染并不是小題大做。
Therefore, different types of kitchens may produce air pollutants, so preventing food smoke pollution is not a big deal.
從理論上講，食用油一旦達到蒸發的溫度，就會形成氣體，并與其他成分一起形成油煙。他們的排放量會累積到什么程度?
In theory, once the cooking oil reaches the evaporating temperature, it will form gas and fume together with other components. To what extent will their emissions accumulate?
炊煙對身體有害
Smoke is harmful to health
當餐飲業的油加熱到200℃以上，就會產生油煙的主要成分丙烯醛。它具有強烈的辛辣味和對鼻、眼、喉粘膜的強烈刺激，可引起鼻炎、咽炎、氣管炎等呼吸道疾病。油煙引起流淚,令人窒息的咳嗽,也可能是結膜炎,上呼吸道感染,支氣管炎,并有可能頭暈、嗜睡、惡心、石油燃燒時“吐火,油溫超過300℃,然后除了生產丙烯醛,也可以產生凝聚,導致慢性中毒,容易引起呼吸系統和消化系統癌癥,這是餐飲油煙的缺點。要預防油煙的危害，安裝油煙凈化會顯得非常重要。想象一下，沒有油煙凈化設備不需要幾分鐘，廚房就會被嗆死。家家戶戶選擇排在外面，聚沙成塔，總量也驚人。
When the oil in catering industry is heated to more than 200 C, acrolein, the main component of lampblack, will be produced. It has a strong pungent taste and strong irritation to nasal, eye and laryngeal mucosa. It can cause respiratory diseases such as rhinitis, pharyngitis and tracheitis. Oil fume can cause tears, suffocating cough, conjunctivitis, upper respiratory tract infection, bronchitis, dizziness, sleepiness, nausea, and "spitting fire" when oil burns, and then condensation can occur in addition to the production of acrolein, leading to chronic poisoning, which is prone to respiratory and digestive system cancer. Disadvantage of cooking fume. To prevent the hazards of oil fume, it is very important to install oil fume purification. Imagine the kitchen choking to death without soot cleaning equipment in a few minutes. Every household chooses to line up outside, gathering sand to form a tower, and the total amount is astonishing.
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