Improved tea frying machine

Abstract

The invention discloses an improved tea frying machine, which comprises a bracket, a frying pan, a heating furnace, an electric control unit and a rolling machine, wherein the frying pan is arranged on the middle part of the bracket; a fire outlet of the heating furnace is positioned at the bottom of the frying pan; the electric control unit is fixedly connected to the bracket; the rolling machine is arranged from the electric control unit to the frying pan, and is suspended in the frying pan; the electric control unit comprises a timer, a rotating speed controller and a motor; and the rolling machine is connected with the motor of the electric control unit by a connecting rod. The improved tea frying machine is characterized in that: the round bottom surface of the frying pan is connected with the bracket by a hinge; the other part of the bottom surface of the frying pan is idly positioned on the horizontal net surface of the bracket; and the frying pan is provided with at least one heat insulation handle used for overturning the frying pan, and is overturned by holding the heat insulation handle to easily dump high temperature tealeaves out. After being put into use, the improved tea frying machine can realize the rapid taking-out of the tealeaves after a tealeaf green removing process, and simultaneously avoids a user being scalded.

Description

technical field [0001] The invention relates to a tea processing equipment, in particular to an improved tea frying machine capable of rapidly separating all finished tea leaves from a high-temperature frying pan after the tea leaves are greened and roasted, and capable of preventing high-temperature damage and significantly improving processing efficiency. Background technique [0002] In the process of tea processing and production, the following key steps are usually involved: Stirring (also known as finishing), is to use high temperature to make water diffuse from the water holes on the edge of the leaf and the stomata on the bottom of the leaf until every part of the cells of the leaf is Disappear the required water and keep the true color of the leaf cells; kneading, the green tea that has been killed must be kneaded to break the leaf cells and knead them into a curled shape. Because the leaf cells are not kneaded, the ingredients of the tea are not easy to brew and no...

AI Technical Summary

Problems solved by technology

Therefore, there are not many people who can skillfully operate the whole process, which directly leads to low tea production efficiency.

In addition, since the temperature of the wok after frying is generally high, in order to take out the tea as soon as possible for subsequent screening and separation operations, the temperature of the wok during the greening and rolling process is quite high, and the operator is often scalded.

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