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.

　　许多城市的调查结果表明，炊烟对空气污染有很大的影响。通常炒一盘白菜PM2.5的排放量相当于一辆汽车行驶50多。

　　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.

　　普通烹饪如何产生PM2.5?由于燃气炉燃烧时会产生废气，其排放与燃烧效率有关。其次，川菜、湘菜等菜系都有火锅的民俗，直接产生PM2.5。相比之下，广东烹饪和烹饪产生的PM2.5排放量相对较小，外国烘焙和生鲜食品的污染也较轻。然而，在美国，面包师仍然包括在排放清单管理。在吐司中添加乙醇使面包变甜也会造成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.

　　由此可见，不同类型的厨房可能会产生大气污染物，防范食品烟雾污染并不是小题大做。

　　Therefore, different types of kitchens may produce air pollutants, so preventing food smoke pollution is not a big deal.

　　从理论上讲，食用油一旦达到蒸发的温度，就会形成气体，并与其他成分一起形成油烟。他们的排放量会累积到什么程度?

　　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?

　　炊烟对身体有害

　　Smoke is harmful to health

　　当餐饮业的油加热到200℃以上，就会产生油烟的主要成分丙烯醛。它具有强烈的辛辣味和对鼻、眼、喉粘膜的强烈刺激，可引起鼻炎、咽炎、气管炎等呼吸道疾病。油烟引起流泪,令人窒息的咳嗽,也可能是结膜炎,上呼吸道感染,支气管炎,并有可能头晕、嗜睡、恶心、石油燃烧时“吐火,油温超过300℃,然后除了生产丙烯醛,也可以产生凝聚,导致慢性中毒,容易引起呼吸系统和消化系统癌症,这是餐饮油烟的缺点。要预防油烟的危害，安装油烟净化会显得非常重要。想象一下，没有油烟净化设备不需要几分钟，厨房就会被呛死。家家户户选择排在外面，聚沙成塔，总量也惊人。

　　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.