The original operation process of the microwave tea dryer

Microwave tea dryer is the current tea processing equipment.
In the two key steps of greening and drying in tea production, it makes full use of the characteristics of microwave rapid and overall heating and the principle of penetration, so that tea can quickly heat up to the critical point temperature of polyphenol oxidase.
In order to passivate its activity, accelerate the migration of tea structure water to evaporate part of the water, volatilize the smell of grass, and maintain more amino acid and vitamin C content in green tea, making the processed tea more green in color, natural and beautiful in appearance; The processing time is short, and the drying efficiency is high; the microwave can be used for the second time to improve the color of the tea leaves, especially for the old tea, which can greatly improve the quality of the tea leaves; and the PLC automatic control technology is adopted.
The key parameters of each step in the process, such as running time, conveying speed, temperature, etc.
, are automatically controlled to improve the quality and efficiency of tea processing, improve the tea production environment, and improve the level of hygienic image
.

The microwave tea extraction equipment has the characteristics of more effective extraction of active ingredients in tea, short extraction time and high extraction rate
.

Microwave tea sterilization and insecticide is mainly used to prevent the phenomenon of mold and insects in the process of tea preservation
.

The operation process of the microwave tea dryer: Before each startup, check whether there are any obstacles in the moving parts of the tea dryer, and whether there are any hard debris left in the tea dryer
.

When the hot air generator is heated to the temperature required for baking tea, it can be turned on.
The tea dryer should be fully preheated before leaf feeding
.

There should not be too many opponents when the upper leaves are used, nor should there be empty boards
.

The tea leaves to be baked must be deblocked and sieved to remove the hard debris such as bamboo whistle
.

The thickness of the leaves and the time for the whole process of tea baking are selected according to the drying degree of the tea leaves (that is, the moisture content requirements).
Generally, it is better to spread thinly and quickly
.

The position of the movable damper handle should be at the place where the tea leakage is blown
.

When working, the upper leaf conveying device should return to the tea bucket, and it is better to open it slightly, and it should be opened regularly for cleaning
.

Adjusting the air door can control the total air intake air volume, and adjust the selection of the position of the air door handle, so as not to cause the object to be baked to be seriously blown away
.

The stoker should be added less and more frequently to ensure the constant temperature of the hot air
.

After the drying operation is completed, when the temperature of the hot air drops below 60 degrees Celsius, turn off the fan, let the remaining tea leaves in the tea dryer be removed, and then stop the rotation of the main machine
.