I am thinking maybe can place my two AX40 inside the kitchen when cooking,,,but the filter life span will shortened very quickly...
Pls dont do that. Just get a 18 inch air circulator and pump fresh air into the kitchen.
Light frying (eg vegetables) gets you ard 200-300 ug/m3 range). Maybe 5 mins peak exposure. Bell curve.
Deep and heavy frying goes deep into the 1000ug/m3 range in an enclosed kitchen space.
Kitchen cooking oil fumes contain PAHs, aldehydes and acrolein. Google the link, it's pretty well established.
However you would need quite a lot of it and over the years exposure. That said, it does not mean that you shd not care about that "mere" 1200 ug/m3 15-min exposure to your baby coz it's a mindset thingy, bochup once and you will bochup for years and for everyone incld people with stroke/heart attack risk. Eg, i would not ask someone who has had strokes before to go have smokey korean BBQ, his life is messed up enough.
Some pro cooks in not well ventilated kitchen facilities suffer from this also. So do folks in rural areas.
Kids and infants are going to be even more susceptible.