An automatic loading and unloading shaker

Abstract

The invention relates to an automatic feeding-discharging green leaf rocking machine comprising a green leaf rocking barrel. Barrel openings of the two ends of the green leaf rocking barrel form a feed inlet and a discharge outlet correspondingly. The feed inlet of the green leaf rocking barrel is provided with a supply device. The discharge end of the supply device extends into a cavity of the green leaf rocking barrel. The barrel wall of the discharge end of the green leaf rocking barrel is hinged to a rotary seat. A hinged shaft is horizontal and is perpendicular to the length direction ofthe green leaf rocking barrel. The green leaf rocking barrel is connected with an unloading mechanism. The unloading mechanism drives the green leaf rocking barrel to rotate around the hinged shaft, and the barrel opening of the discharge end is downward. Fresh leaves are put into the supply device, the supply device guides the fresh leaves into the green leaf rocking barrel, and a driving mechanism is started to rotate the green leaf rocking barrel so as to achieve green leaf rocking operation of the fresh leaves. After green leaf rocking operation is completed, the unloading mechanism is started, thus the green leaf rocking barrel rotates around the rotary seat in the position of the discharge end, the corresponding barrel opening of the green leaf rocking barrel is obliquely downward, so that automatic discharge operation of the fresh leaves obtained after green leaf rocking treatment is achieved, and processing efficiency of the fresh leaves can be improved significantly through the automatic feeding-discharging green leaf rocking machine.

Description

technical field [0001] The invention relates to the technical field of tea machinery, in particular to an automatic loading and unloading shaker. Background technique [0002] As a kind of fermented tea, oolong tea needs to go through processes such as picking, shaking, frying, rolling, and baking during actual processing. When the fresh leaves are processed by the shaker, the mechanical friction of the fresh leaves in the roller of the shaker will damage the leaf cells, enzymatically oxidize the tea polyphenols, and induce the aroma, so that the tea can form the unique fragrance and taste of tea. alcohol quality. Most of the existing green shakers are horizontally arranged drum equipment. When the fresh leaves are actually put in, the door on the outer wall of the drum is opened, and then the fresh leaves are put into the drum, and the motor is started, so as to realize the rotation of the drum, and the drum reciprocates. After turning for a period of time, the drum door ...

AI Technical Summary

Problems solved by technology

Most of the existing shakers are horizontally arranged drum equipment. When the fresh leaves are actually put in, the door on the outer wall of the drum is opened, and then the fresh leaves are put into the drum, and the motor is started, so as to realize the rotation of the drum, and the drum reciprocates. After turning for a period of time, the drum door needs to be opened, and then the leaves that have been shaken in the drum are exported from the opening where the door is located; the above-mentioned operation is very inconvenient for tea shaking, and the processing efficiency of traditional shaking green equipment is low.

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