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TYPE CTC-914 FRAGMENT BLACK TEA PRODUCTION LINE CTC represents Curl, Tear and Crush, while it reflects the technology of making tea. CTC tea making is mainly to destroy the structure of tea through machinery to shorten the time of fermentation, reduce the loss of tea quality, ensure the quality of tea and form granular while destroying the structure of tea. The fermentation time of CTC black tea has shortened by 50% in comparison with traditional black tea and at the same time its inherent quality increases significantly with fresh red color of tea of strong concentration, with rapid making. Therefore, CTC black tea has become a major product in international black tea market. Type CTC-914 complete set of equipment for processing fragment black tea is the first set of tea processing equipment developed by Yunnan Agricultural Machinery Research Institute, with integration of completeness, continuation and course and fine processing into an organic whole. This production line consists of a vibrating and cleaning machine, a rubbing and crushing machine, a triplex rolling and crushing machine, a ventilating continuous fermentation machine, an air-flow type fluidized-bed drying machine, a complete set of electrostatic rubbing and stemming machines (including 1 set of Type 135 stemming machine and 2 sets of Type 99 stemming machines) and an auxiliary belt-conveyor. This production line can treat 1,000kg to 1,200kg of fresh tea leaves per hour and make 300kg of dry black tea per hour, with moisture content below 6.5% for the processed dry black tea.I. Processing Technology1. Processing Route
2. Photos for Processing Route
3. Technical Instructions There is no strict restriction in grading for raw material for CTC fragment black tea. However, there must be no of wood nature for tea, fresh tea leaves should be withered and dehydrated by means of spreading them out for cooling on a withering bed, with ventilation below the withering troughs to avoid the tea heated and deteriorated. The moisture content of the processed tea should be below 85%. The fresh tea leaves after withering cannot directly enter into the rubbing and crushing machine for processing. It should be cleaned through a vibrating and cleaning machine to remove small stones, tea tree stalks and metal articles mixed with the tea leaves when picked up, and with some small non-uniform leaves with poor nutrient being picked out. The fresh tea leaves after cleaned will enter into the cylinder of the rubbing and cleaning machine and will be crushed into broken pieces by means of rubbing and crushing actions of both moving and static cutters to make preparation for next processes. Then, the tea will enter into the triplex rolling and crushing machine to form granular tea, all performed respectively by means of three groups of toothed rolls in succession. This is the most critical step influencing the quality of tea and its granular formation. Each group of toothed rolls consists of fast and slow rolls. While rolling and crushing, the tea leaves are rubbed and curled into granular. After this process, the tea will be fermented on two punched conveyor belts providing ventilation and supplying oxygen to the tea through a blower with hot wind provided during cold weather. With the action of certain time, temperature and humidity as well as mechanical movement, the tea gradually becomes red and brown. After fermentation, the tea enters into the air-flow type fluidized-bed drying machine where with the action of hot air the tea will boil over on the bed surface of the drying machine and move toward the outlet. During this process, the tea loses its moisture and turns dry, while the composition of the tea will not change any more. The dried tea has many ribs and thin hairs that should be picked out through the stemming machine. Through the friction between a wool felt and a PVC cylinder, the stemming machine can pick out tea stems and other foreign matters and confirms the grades of the tea. II. Major Technical Targets1. Production Capacity: Treating standard fresh tea leaves of 1,200kg/h (producing dry black tea of 300kg/h). 2. Power of Part of Special Machines: Approx. 150kW. 3. For the complete set of the equipment, we execute SB222-1985 “Common Universal Specification for Food Machinery: Basic Technical Requirements”, SB223-1985 “Common Universal Specification for Food Machinery: Technical Requirements of Machinery Processing” and SB224-1985 “Common Universal Specification for Food Machinery: Technical Requirements of Assembly”. The quality of the processed black tea products are in conformity with the standard of fragment black tea in China, i.e. GB/T13738-1997 “The First Set of Fragment Black Tea”. 4. The total area occupied by the equipment: 1,350m2. 5. Number of operators: Not less than 15 persons per shift.III. Equipment Details of CTC Production Line1. List of Major Equipment and Their Quotations
2. Complete Set of Auxiliary Maintenance Equipment
IV. Complete Sets of Equipment (Provided by Clients)
Attachment: Plane Layout of Production Building
生产厂房平面布置图 Plane Layout of Production Building 振动清选输送机 Vibrating and cleaning machine 揉切机 Rotovane 三联滚切机 Triplex rolling and crushing machine 透气连续发酵机组 Ventilating continuous fermentation machine 气流式流化床烘干机 Air-flow type fluidized-bed drying machine 摩擦静电拣梗机组 Electrostatic rubbing and stemming machine 生产区 Production area 收鲜车间 Workshop for receiving fresh tea leaves 萎凋车间 Withering workshop 机修车间 Machine repair workshop 更衣室 Change room 周转库 Turnover warehouse 进料大门 Entrance gate for receiving materials出库大门 Gate for transporting products out
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