Full-automatic tea spreading machine

Abstract

The invention discloses a full-automatic tea spreading machine. The machine comprises a spreading frame, a feeding frame, a first conveying belt, a second conveying belt and a third conveying belt, wherein one end of the feeding frame is fixedly connected with the top of the spreading frame; a first carrier roller set, a second carrier roller set and a third carrier roller set are arranged in the spreading frame sequentially from bottom to top; a feeding carrier roller set is installed on the feeding frame; the first conveying belt winds around the first carrier roller set, the second conveying belt winds around the second carrier roller set, and the third conveying belt winds around the third carrier roller set and the feeding carrier roller set; the first carrier roller set and the third carrier roller set are connected through a chain; a first driving motor and a second driving motor are arranged at the bottom of the spreading frame, the first driving motor is connected with the second carrier roller set through a chain, and the second driving motor is connected with the first carrier roller set through a chain; a transfer belt conveyor is arranged below the first conveying belt. With the adoption of the machine, the spreading efficiency and the spreading quality can be improved on the premise that tea can be spread quickly, and the machine has the advantage of simple structure.

Description

[0001] technical field [0002] The invention relates to a tea spreading machine, in particular to a fully automatic tea spreading machine, which belongs to the field of mechanical equipment. Background technique [0003] After the fresh tea leaves are spread out for an appropriate time, the nutrients in the fresh leaves will be formed through chemical reactions such as hydrolysis under the action of biological enzymes, which will increase the taste and aroma of the tea. However, if the greening time is too long, the moisture in the tea leaves will decrease. When the temperature is too high and the time is too long, the tea leaves will shrink further, and the moisture in the tea leaves will also decrease. The most important thing is that when the tea leaves are greening , the taste of brewing is very bitter and has no fragrance. So the time can't be too long. When tea leaves are picked, it is usually sunny, and at this time the sun is very strong, and photosynthesis is sti...

AI Technical Summary

Problems solved by technology

[0004] Traditional tea stalls are mostly operated manually, and the tea leaves are placed in a ventilated and shady place for natural air-drying. This process is greatly affected by the weather and the venue, and the temperature and air volume cannot be controlled artificially. Moreover, the stalling time is long and the stalling efficiency is low. At the bottom, as the amount of tea is increasing day by day, the traditional manual spreading method is no longer applicable, so people have developed green spreading machines, most of which traditional green spreading machines use commonly used belt conveyors to transport tea leaves, so that the bottom of the tea leaves It cannot be air-dried, and the way of providing wind is mostly direct blowing by a fan, which is prone to local over-drying problems, and the greening effect is poor

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