CN212618562U - Smoke exhaust ventilator - Google Patents
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- CN212618562U CN212618562U CN202022085578.5U CN202022085578U CN212618562U CN 212618562 U CN212618562 U CN 212618562U CN 202022085578 U CN202022085578 U CN 202022085578U CN 212618562 U CN212618562 U CN 212618562U
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Abstract
The application relates to a range hood. The range hood includes: the range hood comprises a range hood main body, a smoke suction port arranged on one side of the range hood main body, and a display screen arranged on one side of the range hood main body facing a user and used for displaying dish cooking data corresponding to dish selection operation triggered by the user. The scanning device is arranged on the range hood main body and used for collecting basic data of a user, and the controller connected with the scanning device can generate three-dimensional data corresponding to the user according to the basic data. And the projection equipment is arranged on the range hood main body and connected with the controller and is used for generating virtual projection corresponding to the user according to the three-dimensional data. The accurate cooking teaching of the user is realized through the virtual projection of the projection equipment, the user does not need to additionally search a cooking course, the personalized requirements of different users are met, the waiting time in the cooking process is reduced, and the processing performance and the working efficiency of the range hood in the cooking process are improved.
Description
Technical Field
The application relates to the technical field of electric appliance control, in particular to a range hood.
Background
With the development of electric appliance control technology and the popularization and use of various household appliances in the life of people, the development of the household appliances tends to be intelligent. For example, the use of the range hood provides a healthy cooking environment for family life of people.
The existing intelligent range hood can execute corresponding operations by recognizing voice commands or gestures of a user when the user cooks. For example, when voice control instructions such as "start up", "shut down", "illumination" and "increase/decrease air volume" sent by a user are detected, the range hood can be controlled to be turned on and off, and convenience in use is provided.
However, as the living standard of people is improved, the requirements for the functions provided by the intelligent household electrical appliance are increasingly changed, and the existing intelligent range hood can only provide corresponding healthy cooking environment in the using process of users, but cannot provide customized or personalized requirements for the users. For example, when a user without cooking experience cooks dishes, the user needs to search and view a cooking tutorial in advance, and the cooking operation process is still complicated. Therefore, the functions that current intelligent range hood can provide are still comparatively single, can't satisfy user's diversified demand, then the processing ability in the culinary art process still remains to be promoted.
SUMMERY OF THE UTILITY MODEL
Therefore, it is necessary to provide a range hood capable of satisfying diversified demands of users and improving processing performance of the range hood in view of the above technical problems.
A range hood, the range hood comprising:
a range hood main body;
the smoke suction port is arranged on one side of the range hood main body;
the display screen is arranged on one side, facing the user, of the range hood main body and is used for displaying dish cooking data corresponding to dish selection operation triggered by the user;
the scanning equipment is arranged on the range hood main body and is used for acquiring basic data of a user;
the controller is connected with the scanning equipment and can generate three-dimensional data corresponding to the user according to the basic data;
and the projection equipment is arranged on the range hood main body and connected with the controller and is used for generating a virtual projection corresponding to the user according to the three-dimensional data.
In one embodiment, the scanning device is arranged on one side of the range hood main body facing the kitchen range, and the scanning range of the scanning device at least comprises the working area of the kitchen range;
the scanning equipment is also used for collecting the operation data of the user in the cooking process; the controller is used for comparing the operation data of the user with the guide data of the virtual projection, and controlling the projection equipment to display and adjust the prompt information based on the virtual projection when the operation data is determined to be inconsistent with the guide operation data.
In one embodiment, the range hood further comprises a first detection piece and a second detection piece, wherein the first detection piece and the second detection piece are connected with the controller and arranged on one side of the range hood main body, which is provided with the smoke suction port, the first detection piece is used for detecting the smell of dishes, and the second detection piece is used for detecting the taste of the dishes.
In one embodiment, the controller is further configured to obtain dish smell data corresponding to the first detection piece and dish taste data corresponding to the second detection piece, compare standard dish attribute data corresponding to the dish cooking data with the dish smell data and the dish taste data, generate a corresponding comparison result, and display prompt information corresponding to the comparison result on the display screen.
In one embodiment, the scanning device is used for scanning the seasoning thrown in the cooking process, acquiring the light wave quantity and the light wave intensity of the seasoning light waves reflected by the seasoning, determining the type of the seasoning according to the light wave quantity, and determining the seasoning component according to the light wave intensity.
In one embodiment, the range hood further comprises a temperature sensor and a smoke sensor connected with the controller; the range hood is characterized in that the temperature sensor and the smoke sensor are arranged on one side, provided with a smoke suction port, of the range hood main body, the temperature sensor is used for detecting the real-time temperature of a cooker in the cooking process, and the smoke sensor is used for detecting the smoke concentration in the cooking process.
In one embodiment, the controller is connected with the cooker, and when it is determined that the real-time temperature is greater than a preset temperature threshold or the smoke concentration is greater than a preset smoke concentration threshold, an adjusting signal is generated according to a preset target temperature and sent to the cooker, and the adjusting signal is used for indicating the cooker to adjust to the target temperature.
In one embodiment, the range hood further comprises an image acquisition device connected with the controller; the image acquisition equipment is arranged on one side of the range hood main body, which is provided with a smoke suction port, and is used for acquiring dish cooking state information at the bottom of the range hood in a cooking process and generating initial multimedia data according to the dish cooking state information.
In one embodiment, the range hood further comprises a remote communication device connected with the image acquisition device and the display screen, wherein the remote communication device is arranged on one side of the range hood main body facing a user; the remote communication equipment is used for acquiring a connection type of remote connection operation triggered by the user, establishing communication connection with a target terminal according to the connection type, feeding back initial multimedia data acquired by the image acquisition equipment to the connected target terminal based on the communication connection, receiving target multimedia data fed back by the target terminal, and displaying the target multimedia data on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.
In one embodiment, the remote communication equipment comprises a first communication unit corresponding to a remote teaching connection line and a second communication unit corresponding to a remote connection line of the friend;
the first communication unit is used for acquiring a target dish teacher corresponding to a dish teacher selected operation triggered by the user aiming at a dish teacher list, establishing a first real-time communication connection with a first target terminal where the target dish teacher is located, executing a resource transfer operation triggered according to the first real-time communication connection, feeding back the initial multimedia data to the first target terminal, and displaying the first target multimedia data fed back by the first target terminal on the display screen;
the second communication unit is used for displaying pre-stored friend list information acquired from connected mobile terminal equipment on the display screen, acquiring a target friend corresponding to friend selection operation triggered by the user aiming at the friend list information, establishing second real-time communication connection with a second target terminal where the target friend is located, feeding back the initial multimedia data to the second target terminal, and displaying second target multimedia data fed back by the second target terminal on the display screen.
The range hood can generate the virtual projection corresponding to the three-dimensional data of the user according to the projection equipment, and display the virtual projection. Realize the accurate culinary art teaching to the user through the projection mode, need not the user and additionally seek the culinary art tutorial, through providing diversified teaching function, can satisfy different users' individualized demand, reduced preparation and the latency among the culinary art process, promoted range hood in the processing property and the work efficiency of culinary art process.
Drawings
FIG. 1 is a schematic structural diagram of a range hood according to an embodiment;
fig. 2 is a schematic structural diagram of a range hood in another embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
In one embodiment, as shown in fig. 1, there is provided a range hood, referring to fig. 1, the range hood includes a range hood main body 102, a display screen 104, a scanning device 106, a controller 108, and a projection device 110, wherein:
a smoke suction port is arranged on one side of the range hood main body 102, and a display screen 104 is arranged on one side of the range hood main body 102 facing a user and used for displaying dish cooking data corresponding to dish selection operation triggered by the user.
Specifically, dish selection operation triggered by the user for the display screen 104 of the range hood is detected, and the acquired dish cooking data corresponding to the dish selection operation is displayed on the display screen 104. And the guidance data corresponding to the dish cooking data comprises the cooking sequence and the cooking taste of the food materials, and the corresponding target seasoning category and the target seasoning component can be determined according to the cooking taste.
The scanning device 106 disposed on the range hood main body 102 is used for collecting basic data of a user, and the controller 108 connected to the scanning device 106 can generate three-dimensional data corresponding to the user according to the basic data.
Specifically, the basic data of the user collected by the scanning device 106 includes the height, weight and body type of the user, and the controller 108 obtains the three-dimensional data corresponding to the user according to the basic data of the user, and obtains the three-dimensional model corresponding to the user according to the three-dimensional data.
And the projection equipment 110 is arranged on the range hood main body 102 and connected with the controller 108, and is used for generating a virtual projection corresponding to the user according to the three-dimensional data.
Specifically, the projection device 110 constructs a three-dimensional virtual projection corresponding to the user according to the three-dimensional data of the user, and the user can be guided to perform cooking operation according to the dish cooking data based on the virtual projection by displaying the virtual projection.
In the range hood, the virtual projection corresponding to the three-dimensional data of the user can be generated according to the projection equipment, and the virtual projection is displayed. Realize the accurate culinary art teaching to the user through the projection mode, need not the user and additionally seek the culinary art tutorial, through providing diversified teaching function, can satisfy different users' individualized demand, reduced preparation and the latency among the culinary art process, promoted range hood in the processing property and the work efficiency of culinary art process.
In one embodiment, as shown in fig. 2, there is provided a range hood, referring to fig. 2, the range hood includes a range hood main body 202, a display screen 204, a scanning device 206, a controller 208, a projection device 210, a first detection piece 212, a second detection piece 214, a temperature sensor 216, a smoke sensor 218, an image acquisition device 220, and a remote communication device 222, wherein:
the scanning device 206 is arranged on one side of the range hood main body facing the kitchen range, and the scanning range of the scanning device at least comprises the working area of the kitchen range. The scanning device 206 is configured to collect operation data of a user during a cooking process, and the controller 208 is configured to compare the operation data of the user with guidance data of the virtual projection, and control the projection device 210 to display adjustment information based on the virtual projection when it is determined that the operation data is inconsistent with the guidance data.
The operation data of a user in the cooking process are scanned and collected in real time by utilizing the scanning equipment 206 in an ultrasonic scanning mode, wherein the operation data of the user in the cooking process comprise a cooking operation sequence and a seasoning putting operation, the scanning equipment 206 scans seasonings put in according to the seasoning putting operation in the cooking process, the light wave quantity and the light wave intensity of seasoning light waves reflected by the seasonings are obtained, the type of the seasonings is determined according to the light wave quantity, and the seasoning component is determined according to the light wave intensity.
Specifically, the guidance data corresponding to the dish cooking data corresponding to the virtual projected guidance data comprises a food cooking sequence and a cooking taste, and according to the cooking taste, a corresponding target seasoning category and a target seasoning component can be determined.
The cooking operation sequence is compared with the food cooking sequence, and the target seasoning category and the target seasoning amount are respectively compared with the seasoning category and the seasoning amount. When it is determined that the cooking operation sequence of the user is inconsistent with the cooking sequence of the food material, or the seasoning type is inconsistent with the target seasoning type, or the seasoning amount is inconsistent with the target seasoning amount, the projection device 210 is controlled to display adjustment information based on the virtual projection, and the user is guided to perform cooking operation adjustment according to the adjustment information.
Specifically, the first detection piece is used for detecting odor substances corresponding to dishes which have finished cooking operation, determining a corresponding response spectrum according to the category of the odor substances, determining a corresponding sensor array according to the response spectrum, and qualitatively analyzing the odor substances according to the sensor array to generate corresponding dish odor data.
Further, in this embodiment, the first detecting element 212 is an electronic nose, which can detect the odor substance corresponding to the dishes that have finished cooking operation, wherein the electronic nose is also called an artificial olfactory system, simulates the olfactory organ of an animal, combines a plurality of sensors with different properties into a sensor array, forms a response spectrum according to the response of the sensor array to a kind of odor, and processes the response spectrum by a suitable model recognition and analysis method. The corresponding category of each smell is provided with a corresponding specific response spectrum, and when one or more smell substances pass through the electronic nose, the smell fingerprints of the smell substances can be sensed by the sensor and extracted through a specific intelligent pattern recognition algorithm. And qualitatively or quantitatively analyzing different 'smell fingerprint' information of different smell substances by using the sensor array to generate corresponding dish smell data.
Similarly, the second detection piece is used for detecting the interaction between various flavor substances corresponding to the dishes which have finished cooking operation and the second detection piece, the change trend of the generated membrane potential is determined, the basic flavor of the dishes is determined according to the change trend, and the corresponding dish flavor data is obtained.
Further, the second detecting member 214 is an electronic tongue, which can detect the taste data corresponding to the dishes that have been cooked by the electronic tongue, and the electronic tongue has an artificial fat membrane sensor with wide selection specificity, which can simulate the taste sensation mechanism of a living organism, and can evaluate 5 basic tastes by detecting the change of membrane potential generated by electrostatic interaction or hydrophobic interaction between various taste substances and the artificial fat membrane, so as to obtain the corresponding taste data of the dishes. Wherein the basic taste is sour, sweet, bitter, spicy and salty. In one embodiment, the controller 208 is further configured to obtain dish smell data corresponding to the first detecting part 212 and dish taste data corresponding to the second detecting part 214, compare the standard dish attribute data corresponding to the dish cooking data with the dish smell data and the dish taste data to generate a corresponding comparison result, and display prompt information corresponding to the comparison result on the display screen 204.
Specifically, a first comparison result is generated by comparing the standard dish smell data with the dish smell data, and a second comparison result is generated by comparing the standard dish taste data with the dish taste data. The first comparison result is used for judging whether the dish smell of the dish which is subjected to the cooking operation meets the standard requirement or not, and the second comparison result is used for judging whether the dish taste of the dish which is subjected to the cooking operation meets the standard requirement or not.
And further, generating corresponding first prompt information according to the first comparison result, and generating corresponding second prompt information according to the second comparison result. The first prompt message comprises prompt messages of whether the smell of the dishes meets the standard requirement or not and improvement measures for improving the smell of the dishes under the condition that the smell of the dishes does not meet the standard requirement. The second prompt message comprises prompt messages of whether the taste of the dishes meets the standard requirements or not, and improvement measures for improving the taste of the dishes under the condition that the taste of the dishes does not meet the standard requirements.
The temperature sensor 216 and the smoke sensor 218 which are arranged on one side of the range hood main body 202, where the smoke suction port is arranged, are connected with the controller 208, the temperature sensor 216 is used for detecting the real-time temperature of the cooker in the cooking process, and the smoke sensor 218 is used for detecting the smoke concentration in the cooking process.
Specifically, the real-time temperature of the cooker during the cooking process is detected through the temperature sensor 216, the smoke concentration during the cooking process is detected according to the smoke sensor 218, a preset temperature threshold value and a preset smoke concentration threshold value are obtained, the real-time temperature is compared with the preset temperature threshold value, and the smoke concentration is compared with the preset smoke concentration threshold value. The preset temperature threshold and the preset smoke concentration threshold can be preset according to dish cooking data or determined according to a standard temperature threshold and a standard smoke concentration threshold specified by safe use of cooking equipment. Further, the controller 208 is connected with the kitchen range, and is further configured to obtain a real-time temperature and a smoke concentration, and when it is determined that the real-time temperature is greater than a preset temperature threshold value or the smoke concentration is greater than a preset smoke concentration threshold value, generate an adjustment signal according to a preset target temperature, and send the adjustment signal to the kitchen range, where the adjustment signal is used to instruct the kitchen range to adjust to the target temperature.
When the real-time temperature is determined to be greater than the preset temperature threshold value or the smoke concentration is determined to be greater than the preset smoke concentration threshold value, the current temperature of the cooker is indicated to be not in accordance with cooking requirements, or the current smoke concentration is not in accordance with safe use regulations of cooking equipment, and the temperature of the cooker needs to be adjusted, so that the real-time temperature and the smoke concentration are in value ranges corresponding to the cooking requirements.
When the controller receives a judgment result that the real-time temperature is greater than the preset temperature threshold value or the smoke concentration is greater than the preset smoke concentration threshold value, the preset target temperature is obtained, an adjusting signal is generated according to the preset target temperature and sent to the stove, and the adjusting signal is used for indicating the stove to adjust to the target temperature.
The image collecting device 220 connected with the controller 208 and disposed on one side of the range hood main body 202 where the smoke suction port is disposed is used for collecting cooking state information of dishes at the bottom of the range hood during a cooking process and generating initial multimedia data according to the cooking state information of the dishes. The initial multimedia data comprises video and audio data recorded with cooking states of dishes.
The remote communication device 222 is connected with the image acquisition device 220 and the display screen 204, is arranged on one side of the range hood body facing a user, and is used for acquiring a connection type of remote connection operation triggered by the user, establishing communication connection with a target terminal according to the connection type, feeding back initial multimedia data acquired by the image acquisition device 220 to the target terminal with the connection established based on the communication connection, receiving target multimedia data fed back by the target terminal, and displaying the target multimedia data on the display screen 204. Wherein the target multimedia data carries audio guidance data corresponding to the initial multimedia data.
Further, the remote communication device 222 includes a first communication unit 2220 corresponding to the remote teaching link and a second communication unit 2222 corresponding to the friend remote link.
The connection type of the remote connection operation triggered by the user aiming at the display screen comprises a remote teaching connection and a remote friend connection. The connection type selected by the user is determined by detecting the remote connection operation triggered by the user aiming at the display screen, and specifically, the connection type is connected with remote teaching for communicating with a professional chef or remote friends for communicating with friends.
And when the connection type of the remote connection operation triggered by the user is determined to be remote teaching connection, displaying a preset teacher list on the display screen, wherein the teacher list comprises a plurality of dish teachers corresponding to the dish series, the area and the taste. The first communication unit 2220 is configured to detect a dish teacher selection operation triggered by the teacher list, acquire a target dish teacher corresponding to the dish teacher selection operation, establish a first real-time communication connection with a first target terminal where the target dish teacher is located, execute a resource transfer operation triggered according to the first real-time communication connection, feed back initial multimedia data to the first target terminal, and display the first target multimedia data fed back by the first target terminal on the display screen 204. The resource transfer operation means that the guidance data of the professional chef is obtained, payment operation is needed, and the first target multimedia data carries the audio guidance data of the professional chef on the initial multimedia data. Similarly, when it is detected that the connection type is a buddy remote connection, the second communication unit 2222 is configured to display, on the display screen 204, buddy list information obtained and prestored from the connected mobile terminal device, and obtain a target buddy corresponding to a buddy selection operation triggered by the user with respect to the buddy list information, establish a second real-time communication connection with a second target terminal where the target buddy is located, feed back initial multimedia data to the second target terminal, and display, on the display screen 204, second target multimedia data fed back by the second target terminal, where the second target multimedia data carries audio guidance data of the target buddy on the initial multimedia data.
The mobile terminal can also be pre-stored in a local memory of the range hood, and the friend list information in the local memory of the range hood can be updated in a preset updating period through communication connection with the mobile terminal.
In the range hood, the scanning equipment is used for collecting the operation data of a user in the cooking process, the controller is used for comparing the operation data of the user with the guide data of the virtual projection, and when the operation data is determined to be inconsistent with the guide data, the projection equipment is controlled to display the adjustment information based on the virtual projection. The first communication unit is used for realizing professional guidance of a professional chef to a user, and the second communication unit is used for realizing interaction among friends. Through adopting diversified culinary art teaching or the mode of culinary art interchange, satisfy different users 'individualized demand, and adopt the projected mode, realize the teaching of cooking directly perceived to the user to in time point out and teaching adjustment to user's maloperation, promote range hood in the processing performance and the work efficiency of culinary art in-process.
Those skilled in the art will appreciate that the configurations shown in fig. 1 or fig. 2 are merely block diagrams of some configurations relevant to the present disclosure, and do not constitute a limitation on the computing devices to which the present disclosure may be applied, and that a particular computing device may include more or less components than those shown, or combine certain components, or have a different arrangement of components.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above examples only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A range hood, characterized in that, range hood includes:
a range hood main body;
the smoke suction port is arranged on one side of the range hood main body;
the display screen is arranged on one side, facing the user, of the range hood main body and is used for displaying dish cooking data corresponding to dish selection operation triggered by the user;
the scanning equipment is arranged on the range hood main body and is used for acquiring basic data of a user;
the controller is connected with the scanning equipment and can generate three-dimensional data corresponding to the user according to the basic data;
and the projection equipment is arranged on the range hood main body and connected with the controller and is used for generating a virtual projection corresponding to the user according to the three-dimensional data.
2. The range hood of claim 1, wherein the scanning device is disposed on a side of the range hood main body facing the kitchen range, and a scanning range of the scanning device at least includes a working area of the kitchen range;
the scanning equipment is also used for collecting the operation data of the user in the cooking process; the controller is used for comparing the operation data of the user with the guide data of the virtual projection, and controlling the projection equipment to display and adjust the prompt information based on the virtual projection when the operation data of the user is determined to be inconsistent with the guide data.
3. The range hood of claim 2, further comprising a first detection member and a second detection member connected to the controller and disposed on a side of the range hood body where the smoke suction port is disposed, wherein the first detection member is configured to detect smell of dishes, and the second detection member is configured to detect taste of dishes.
4. The range hood of claim 3, wherein the controller is further configured to obtain dish smell data corresponding to the first detection element and dish taste data corresponding to the second detection element, compare standard dish attribute data corresponding to the dish cooking data with the dish smell data and the dish taste data, generate a corresponding comparison result, and display prompt information corresponding to the comparison result on the display screen.
5. The range hood of claim 2, wherein the scanning device is configured to scan the seasoning thrown in during the cooking process, obtain the light wave amount and the light wave intensity of the seasoning light wave reflected by the seasoning, determine the type of the seasoning according to the light wave amount, and determine the seasoning component according to the light wave intensity.
6. The range hood of claim 2, further comprising a temperature sensor and a smoke sensor connected to the controller; the range hood is characterized in that the temperature sensor and the smoke sensor are arranged on one side, provided with a smoke suction port, of the range hood main body, the temperature sensor is used for detecting the real-time temperature of a cooker in the cooking process, and the smoke sensor is used for detecting the smoke concentration in the cooking process.
7. The range hood of claim 6, wherein the controller is connected to the cooktop, and when it is determined that the real-time temperature is greater than a preset temperature threshold or the smoke concentration is greater than a preset smoke concentration threshold, generates an adjustment signal according to a preset target temperature, and sends the adjustment signal to the cooktop, wherein the adjustment signal is used for instructing the cooktop to adjust to the target temperature.
8. The range hood of claim 1, further comprising an image acquisition device connected to the controller; the image acquisition equipment is arranged on one side of the range hood main body, which is provided with a smoke suction port, and is used for acquiring dish cooking state information at the bottom of the range hood in a cooking process and generating initial multimedia data according to the dish cooking state information.
9. The range hood of claim 8, further comprising a remote communication device connected to the image capture device and the display screen, the remote communication device being disposed on a side of the range hood body facing a user; the remote communication equipment is used for acquiring a connection type of remote connection operation triggered by the user, establishing communication connection with a target terminal according to the connection type, feeding back initial multimedia data acquired by the image acquisition equipment to the connected target terminal based on the communication connection, receiving target multimedia data fed back by the target terminal, and displaying the target multimedia data on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.
10. The range hood of claim 9, wherein the remote communication device comprises a first communication unit corresponding to a remote teaching link and a second communication unit corresponding to a remote friend link;
the first communication unit is used for acquiring a target dish teacher corresponding to a dish teacher selected operation triggered by the user aiming at a dish teacher list, establishing a first real-time communication connection with a first target terminal where the target dish teacher is located, executing a resource transfer operation triggered according to the first real-time communication connection, feeding back the initial multimedia data to the first target terminal, and displaying the first target multimedia data fed back by the first target terminal on the display screen;
the second communication unit is used for displaying pre-stored friend list information acquired from connected mobile terminal equipment on the display screen, acquiring a target friend corresponding to friend selection operation triggered by the user aiming at the friend list information, establishing second real-time communication connection with a second target terminal where the target friend is located, feeding back the initial multimedia data to the second target terminal, and displaying second target multimedia data fed back by the second target terminal on the display screen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202022085578.5U CN212618562U (en) | 2020-09-21 | 2020-09-21 | Smoke exhaust ventilator |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202022085578.5U CN212618562U (en) | 2020-09-21 | 2020-09-21 | Smoke exhaust ventilator |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN212618562U true CN212618562U (en) | 2021-02-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202022085578.5U Active CN212618562U (en) | 2020-09-21 | 2020-09-21 | Smoke exhaust ventilator |
Country Status (1)
| Country | Link |
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| CN (1) | CN212618562U (en) |
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2020
- 2020-09-21 CN CN202022085578.5U patent/CN212618562U/en active Active
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