In recent years, the rate of lung cancer in China has been on the rise, and lung cancer has become the leading cause of malignant tumor death. The 8th China South-North Summit Forum on Lung Cancer pointed out that the relevant institutions predict that by 2020, the number of lung cancer cases in China will exceed 800,000, and the death toll will be close to 700,000.
Surprisingly, among the many carcinogenic factors, kitchen soot is one of the causes of lung cancer in women. According to the survey, more than 60% of women with non-smoking women have long-term exposure to kitchen fumes, and 32% of them prefer to fry with high-temperature fried foods. It is reported that when the oil temperature is burned to 150 ° C, the glycerin will produce acrolein, which has a strong spicy taste, which is very irritating to the nose, eyes and mucous membranes. When the oil is burnt to "spitfire", in addition to acrolein, condensation will occur. Body, causing cell chromosome damage and canceration.
Then, when cooking the range hood to the maximum, can you avoid the danger of soot? Actually it is not. Experiments have shown that the current range of performance of most range hoods is only 45 cm below the hood. Obviously, the soot around the oil pan, that is, the highest concentration of soot, cannot be sucked away by the hood. In response to this problem, there is an integrated stove on the kitchen power market, claiming that the soot absorption rate is as high as 99% or more; others have introduced a range hood with air purification function to further purify PM2.5 in the soot. However, most brands of range hoods have overlooked a real problem: in China, high-rise residential soot is discharged through public exhaust pipes. At the peak of cooking, there will be a large number of households' soot concentrated in the public flue, resulting in negative flue. If the pressure is too large, the soot emissions are slow, and even have to "return the original way" and pour into the kitchen.
Therefore, to completely solve the problem of kitchen fumes, you can not rely solely on the suction of the range hood, but also whether the range hood is "strong". Nowadays, “open kitchen†has become the home improvement choice of more and more high-end users, which puts high demands on the soot handling capacity of the range hood. Many users have set their sights on the Casa Di Wind Power Range Hood. It uses the original variable frequency direct drive double boost technology to truly achieve the fast and strong exhaustion of the fumes. The cloud wing turbulence supercharging system can quickly suck the fume when the smoke group has just been generated and has not spread. The variable frequency direct drive supercharging system can automatically resist the wind pressure and wind resistance of the public flue, creating a constant air volume and avoiding the soot backflow. In this way, even if the user lives in the upper level, there will be no problem of fume reflow. When there is no fumes in cooking, the kitchen can be opened to the dining room and living room, becoming an open kitchen. The hostess not only does not have to worry about the soot causing cancer, but also can cook while talking with the family in the living room.
It can be said that a fast-moving, well-discharged range hood is about the physical and mental health of a family. When the kitchen becomes clean and sterile, the lifestyle of a family will change.
Incremental encoders provide speed, direction and relative position feedback by generating a stream of binary pulses proportional to the rotation of a motor or driven shaft. Lander offers both optical and magnetic incremental encoders in 4 mounting options: shafted with coupling, hollow-shaft, hub-shaft or bearingless. Single channel incremental encoders can measure speed which dual channel or quadrature encoders (AB) can interpret direction based on the phase relationship between the 2 channels. Indexed quadrature encoders (ABZ) are also available for homing location are startup.
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