Multi-section continuous tea baking machine and control method thereof

Abstract

The invention relates to a multi-section continuous tea baking machine and a control method thereof. The baking machine comprises a PLC control unit and a primary drying and feeding unit, a primary drying unit, a spread-cooling and feeding unit, a spread-cooling unit, a re-drying and feeding unit and a re-drying unit which are sequentially arranged according to the tea processing direction, wherein the primary drying and feeding unit comprises a first vertical elevator and a first weighing mechanism; the primary drying unit comprises a first tea leaf baking machine; the spread-cooling and feeding unit comprises a second vertical elevator; the spread-cooling unit comprises a tea leaf spread-cooling machine; the re-drying and feeding unit comprises a third vertical elevator and a second weighing mechanism; the re-drying unit comprises a second tea leaf baking machine; each of the first tea leaf baking machine and the second tea leaf baking machine comprises a tea leaf conveying belt, a far infrared ceramic heating plate arranged above the tea leaf conveying belt and used for baking tea leaves, and a tubular burner arranged below the tea leaf conveying belt and used for baking the tealeaves. By adopting the multi-section continuous tea baking machine and the control method thereof, quantitative feeding and automatic processing are achieved, the tea leaf baking efficiency is high,and the quality is good.

Description

technical field [0001] The invention belongs to the field of tea processing equipment, and in particular relates to a multi-stage continuous tea roasting machine and a control method thereof. Background technique [0002] Baking is an important process for making various teas, which is closely related to the quality of tea making and is one of the most important links in the tea processing process. In addition to removing water to make the tea dry enough for long-term drinking, the tea baking process can also further form the unique color, aroma, taste and shape of the tea on the basis of the previous processes. The roasting of tea leaves is mainly done by tea roasters. Traditional tea roasters require manual assistance for weighing and loading and unloading tea. The degree of automation is low and continuous production cannot be realized. According to the different baking structures, there are two main types of tea roasting machines: drum-type tea roasting machines and mul...

AI Technical Summary

Problems solved by technology

The far-infrared electric heating type has weak penetrating ability, and the heat radiation is not easy to penetrate the tea leaves during the baking process, and the baking effect is not good; the gas heating type generally adopts the upper heating method, and a large amount of hot air generated is concentrated on the upper part of the drum. Long-term in the lower part of the drum, resulting in low baking efficiency and uneven heating of tea

The existing tea baking process is a stand-alone mode. There is no cooling link in the middle of the baking process. The moisture inside the tea cells has not been precipitated in time, and the cells on the surface of the tea lose water and shrink rapidly, which is not conducive to the water analysis inside the cells and affects the baking quality. Produce burnt flakes and burnt smell

The above problems hinder the application of roasting machines in tea production lines

Images