Tea-leaf forming parching machine

Abstract

A tea forming and roasting machine structurally includes a frame, a drum, a tea-receiving funnel, a moisture-discharging cover, a heat-source device and a transmission drive. The drum is arranged on the friction pulley and the jockey pulley of the frame, the tea-receiving funnel and the moisture-discharging cover are respectively arranged on the left and the right ends of the drum at intervals; a plurality of guide-blade plates are axially arranged on the inner cavity wall of the drum and are characterized in that each guide-blade plate is divided into an entering blade section, a forming section, and an exiting blade section, wherein the entering blade section is a first spiral lamina helically arranged on the inner cavity wall of the drum, the trailing edge of the first spiral lamina transits to the forming section, the forming section is an undulation lamina helically arranged on the inner cavity wall of the drum, and the trailing edge of the forming section transits to the exiting blade section arranged on the inner cavity wall of the drum. Compared with prior art, the tea forming and roasting machine improves the prior roasting machine structure which is applicable to flow line production, and enables the roasted tea-leaves to be deformed into round tea-leaves during the process of drying.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This new design allows an improved roller guided filter (RG) plate used during production lines to improve its performance without requiring modifications or replacement parts at any stage. Instead, instead of having one entire plate made up entirely of metal, these plates are designed to have two different shapes - wavy ones called concave sections where water flows smoothly when hot air passes over them while leaving impurities behind; flat ones called convex sections which act more slowly than those placed above they. These designs allow the tea to form curved slices before being transferred onto another container. By changing the position between concasistently inclined surfaces within each segment, the resulting slice may become taller towards the end, allowing for better heat transfer efficiency compared to traditional methods. Overall, this innovation enhance the functionality and usability of rolling machines such as drums.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the efficiency and flexibility of producing tea products while reducing costs associated therewith. Current methods involve manually creating shapes or wrapping materials around traditional drums used during manufacturing processes. However these techniques require significant effort and may lead to inconsistencies between different types of tea product forms due to variations caused by human factors such as skill level differences and environmental conditions like humidity levels. Therefore, it would benefit greatly advancing the field towards automated production systems capable of efficiently assembling various tea products without compromising their quality and conformation requirements.

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