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Stir-fried green tea and Roasted green tea

the processing capacity of the production line is fresh leaf 200 kg/h

Explain:
1. The equipment is painted with light gray paint;
2. The above is a special equipment customized by the Demander, whose code represents the drawing number of the module product, and does not
represent the specification and model of the product. The product name, specification, model, and overall dimensions are
subject to the actual installed product nameplate;
3. The motor power and total power of the product are for reference when setting transformers. The specific motor power of each product is subject
to the motor power on the actual equipment;
4. During installation and commissioning, the Demander shall provide necessary lifting and handling equipment, tools, and coordination manpower, such
as forklift trucks;
5. Strong electricity, gas source, and tap water shall be connected to the wiring bank, air port, and water port of each unit control module of the supplier
according to the supplier's requirements to achieve power on, startup, air supply, and water supply for trial operation, and provide the required
commissioning consumables (fresh tea leaves, electrical energy, and gas source) and personnel;
6. The above prices are ex factory prices, excluding packaging and factory to port freight. The demander shall be responsible for purchasing the wires,
cables, and auxiliary materials required for on-site installation, and the supplier shall provide a list of materials.

Layout plan

Stir-fried green tea and Baking green tea production line

Technical Proposal instructions

Design concept and overall objectives

Design philosophy:

1. Continuation and cleaning: connecting equipment such as vibration tanks, horizontal transportation, oblique transportation, and vertical transportation should
be reasonably used to avoid falling of tea leaves and contact with humans during processing, ensuring the realization of clean and continuous production of tea.
All parts of the production line that come into contact with tea are made of materials that meet food hygiene requirements, ensuring that tea is free from secondary
pollution during processing, and ensuring the processing standard of "a good cup of tea.". Reasonably matching the processing capacity of the production line to
achieve balanced and equal production during the production process, with continuous flow.

2. Energy consumption:

The whole line adopts diesel coal heating energy, with low energy consumption cost and investment;

3. High quality: By adopting optimized processing technology and advanced processing equipment, high-quality tea products are obtained.

Overall objective:

This production line is designed according to the production process and requirements of "green tea baking and frying" and under the overall planning of its factory
building. The overall layout is reasonable, the process is standardized, and the supporting facilities are compact, with strong practicality and accessibility. On the
basis of different production processes and equipment matching, adhere to the idea of different processes, different equipment, compatibility of the same process
equipment, and consideration of large, medium, and small production capacities, and modular integration of specific processes. Automatically select switching e
quipment based on demand to meet customer requirements.

1. Configure the production line according to the purchaser's requirements. The green tea production line has a production capacity of 200 kg/h of fresh leaves,
which can meet the requirements of processing and production, sightseeing tourism, and external training. Equipment matching and layout need to facilitate the
development of production work, and can truly reproduce various processing conditions through equipment parameter adjustment.

2. The equipment needs to be able to stably produce and process tea in batches during the actual tea processing and production process, and be able to set different
processing conditions to adapt to different processing parameters and conditions.

3.The production line should meet the requirements of intelligent, clean, standardized, continuous, and automated production, with stable quality, significant energy
saving, accurate temperature control, simple operation, and high degree of automation.

4. All power lines for equipment in the workshop should adopt a trunking layout, and it is prohibited to expose power lines and network lines to achieve beautiful
appearance without affecting daily production in the workshop.

Introduction to Production Line Design Scheme

1. Suitable production capacity and positioning
Stir-fried green tea: the processing capacity of the production line is 200 kg/h/fresh leaves.
Roasted green tea: the processing capacity of the production line is 200 kg/h/fresh leaf.

2. Process flow:
Stir-fried green tea: Fixing - Cooling - Rolling - Deblocking - Primar baking - Moisture regain - Stir-fried - moisture regain - re Stir-fried.Baking green tea: Fixing -
Cooling - Rolling - Deblocking - Primar baking - Moisture regain - re baking.

3. Introduction to each process module unit and unit

This equipment scheme is mainly composed of the following modules and units: blanching unit module, kneading unit module, primary drying unit module, moisture
regain unit module, primary frying unit module, secondary frying unit module, and secondary drying unit module.

4. Introduction to green tea production line unit module

4-1. Removing green machine unit module

The roller cleaner is a high-efficiency continuous cleaner with a suffocating effect, featuring simple operation, reliable operation, high production efficiency, low
labor intensity, and stable quality of the cleaner leaves.

During operation, when the drum is heated to a certain temperature, fresh leaves can be fed to the drum through the conveying device. Under the action of a spiral
guide vane, the fresh leaves put in move towards the outlet while rolling. When the drum rotates, the fresh leaves are brought to a certain height and then evenly
scattered on the drum wall. As a result, the fresh leaves continuously tumble, toss, and advance from the inlet end to the outlet end of the drum, and emerge in 3-6
minutes.

Under high temperature and humidity conditions, tea leaves are prone to problems such as weak aroma and yellowing of leaf color. Therefore, a moisture removal
device must be equipped on large roller sterilizers. After being killed, it should be promptly drained and cooled.

4-2. Rolling machine unit module

This unit is a kneading module for the tea processing flow production line. The kneading process is a key process for forming the appearance, color, and taste of tea
during the tea processing process. Through the turning and kneading of the tea in the kneading cylinder, the forming rate and the degree of cell breakage of the tea
can be controlled by the time of kneading and the weight of pressure. The first purpose is to tighten the strip and lay the foundation for forming a certain shape; The
second is to moderately break the bud leaf cell tissue and squeeze out some tea juice, making dry tea both easy to brew and with a certain degree of foam resistance.
For black tea, kneading can also promote chemical changes in it, creating conditions for a good aroma to glow.

According to the uniform and continuous requirements of the continuous mechanized assembly line, according to the characteristics of tea leaves, it can complete
automatic control, frequency conversion speed regulation of drum kneading, and integrated control.

4-3. Primary drying unit module

This unit uses hot air as a drying medium to continuously contact and move with wet materials, allowing the moisture contained in the wet materials to quickly diffuse,
vaporize, and evaporate, thereby achieving the purpose of drying.

The dryer adopts an efficient electric furnace with high heat efficiency, which can save energy while also reducing the ambient temperature of the processing site. The
control system of this unit adopts integrated control. Effectively control the air volume to ensure uniform air intake. The chain plate drive adopts electromagnetic speed
regulation,

The time when materials enter and exit the dryer can be freely controlled to achieve the best drying effect.

This process allows the rolled tea to quickly dehydrate, avoiding a dull yellow color, and achieving the initial baking effect.

4-4. Moisture regain unit module

The moisture regain process is crucial in the tea processing process. After the initial drying of the tea, the outside is dry and the inside is wet. If the tea directly enters
the next process, it is difficult to meet the operational requirements of the next process, and it is easy to produce broken tea, reducing the yield of finished products.
After a period of moisture regain in tea, the moisture in the tea is redistributed through the tendons and veins. The moisture inside and outside of the tea is consistent,
soft, and has a degree of softness, making it easier to shape. The design adopts a food grade polyester mesh belt type, and a fabric mechanism is set at the feeding point
to ensure the balance of the fabric. The polyester mesh belt replaces the metal flap, with low noise and strong flexibility.

This moisture regain unit utilizes the principle of natural spreading and moisture regain of tea leaves. It stacks tea leaves on the mesh belt of the moisture regain machine
and continuously conveys them with stepless speed regulation within a time range of 30-120 minutes. In addition, on the basis of variable frequency speed regulation of
the mesh belt, a device is added to make the upper and lower layers of the mesh take off at different speeds. The lower you go, the slower the mesh belt speed is, and the
thicker the tea leaves pile, in order to meet the requirements for a certain thickness to kill green leaf moisture regain, The goal of redistribution of water in tea has been
achieved.

4-5. Drying unit module

Stir-fried green tea is attractive in shape, with a unique style of thin and tight strands, green and moist color, high and long-lasting aroma, strong and refreshing taste,
clear soup color, and green and bright leaf bottom. The raw material standard and tenderness are between famous tea and great tea, mainly consisting of one bud with
 two leaves, one bud with two leaves, and a small amount of pairs of leaves with the same tenderness.

This unit is the most ideal equipment for stir-frying green tea, and is also one of the special machines for evaporating water. The tea leaves have the functions of flipping
and rubbing in the drum. The initial dehydration and preliminary shaping effect of tea leaves after moisture regain. In order to prevent long rolling operations from
causing gray and white on the tea leaves, it is necessary to first stir fry, regain moisture, and then re fry, completely dehydrate and dry to achieve a setting effect.

4-7. Re drying unit module

This unit uses hot air as a drying medium to continuously contact and move with wet materials, allowing the moisture contained in the wet materials to quickly diffuse,
vaporize, and evaporate, thereby achieving the purpose of drying.

The dryer adopts an efficient electric furnace with high heat efficiency, which can save energy while also reducing the ambient temperature of the processing site. The
control system of this unit adopts integrated control. Effectively control the air volume to ensure uniform air intake. The chain plate drive adopts electromagnetic speed
regulation,The time when materials enter and exit the dryer can be freely controlled to achieve the best drying effect.

This process is to completely dehydrate and dry the tea leaves after moisture regain, achieving a sufficient drying effect.

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