JP2011254803A - Continuous leaf roasting apparatus, and equipment for manufacturing kettle roasted tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enhance tea making quality by again roasting leaves at a high temperature in a leaf re-roasting cylinder by utilizing the remaining heat of the combustion gas of a cylinder for carrying out oxidase deactivation and by incorporating the continuous rough rubbing device effectively utilizing the combustion gas from a leaf roasting process to enhance not only heat efficiency but also leaf roasting processing capacity.SOLUTION: A continuous leaf roasting apparatus is constituted so that the leaf re-roasting cylinder 10 is arranged above a cylinder 8 for carrying out oxidase deactivation in the heating chamber 14; a plurality of gun type burners 15 for heating the cylinder 8 for carrying out oxidase deactivation from below are arranged to the lower part of the heating chamber 14 so as to leave an interval; the heating chamber 14 and the continuous rough rubbing device 9 are allowed to internally communicate with each other by a communication duct 16 so as to be capable of introducing the hot air in the heating chamber 14 into the continuous rough rubbing device 9; the cylinder 8 for carrying out oxidase deactivation and the continuous rough rubbing device 9 are connected by a first vertical bucket conveyor 12 for feeding the roasted leaves, which are subjected to oxidase deactivation in the cylinder 8, to the continuous rough rubbing device 9; and the continuous rough rubbing device 9 and the leaf re-roasting cylinder 10 are connected by a second vertical bucket conveyor 13 for feeding the roughly rubbed leaves in the continuous rough robbing device 9 to the leaf re-roasting cylinder 10.

Description

  The present invention relates to a continuous roasted leaf device for roasting raw tea leaves and roasting leaves, and a kettle roasted tea production facility in which this continuous roasted leaf device is arranged.

  Kama roasted tea is a tea characterized by a refreshing and fragrant aroma and a refreshing throat, obtained by roasting fresh tea leaves in a kettle heated to 300 ° C or higher and making tea. For example, Patent Documents 1 to 3 disclose the technology for producing kettle roasted tea.

FIG. 9 is a block diagram showing an example of conventional tea making equipment for roasted tea.
(1) Stir-fry process Fresh tea leaves are fried in the first cylinder 51 and enzyme-killed. Next, the squeezing device 52 squeezes them. After the pressure, the second cylinder 53 is dried. Next, after heat treatment and leaf shaking, powder is removed.
(2) Twist process The tea leaves that are powdered and discharged after the leaf shaking process are put into the twister 54, pressure is applied to the tea leaves, and they are swirled to remove the unevenness of the fried leaf water.
(3) Middle rice cake process The tea leaves after the twisting process are put into the middle rice cake machine 55 and stirred while applying hot air in a rotating drum, and at the same time, the tea leaves are dried while being squeezed by a hand.
(4) Water-drying process The tea leaves after the middle bran treatment are put into a direct-fired water dryer 56 and molded while being stirred and dried in a rotating drum heated to a high temperature.
(5) Fastening process The tea leaves after the water-drying process are put into a direct-fire type tightening machine 57, and the tea leaves are fastened while being stirred and dried in a rotating drum heated to a high temperature.
(6) Drying process The tea leaves after the roasting process are put into the dryer 58, and the tea leaves are continuously ventilated by hot air heated to a high temperature.

Japanese Examined Patent Publication No. 4-69980 Japanese Patent No. 2958295 Japanese Patent No. 3689404

  The conventional roasted leaf device has a large processing capacity, and therefore requires a long time for processing, which has been a major factor in preventing the production of kettle roasted tea from expanding.

  In addition, since the burners are used independently as the heating sources for the first cylinder and the second cylinder, respectively, the heat efficiency is poor and the temperature control is difficult, so smoke odors and kogation during roasting leaves are likely to occur. There was also a decline in quality, such as the scent of the kettle roasted tea flying away during the drying process.

  Compared to the current situation of roasted tea as described above, the ability to process roasted leaves, stable supply of roasted tea, and the quality of the tea has the original fragrance and no defects such as smoke The development of a stir-fried leaf machine that improves the quality has been desired.

  Therefore, the present invention uses the residual heat of the combustion gas of the blue killing treatment cylinder so as to re-fry the leaf again at a high temperature in the re-fried leaf cylinder, and further, continuous rough rice cake effectively utilizing the combustion gas from the roasting leaf process The purpose is to improve the thermal efficiency of continuous roasted leaf equipment and improve the tea making quality by improving the tea making quality by incorporating the device between the blue-killing cylinder and the re-fried leaf cylinder. And

  The invention of claim 1 is a continuous roasting leaf device arranged in a kettle roasted tea production facility, a rotatable cylindrical blue-killing treatment cylinder for roasting green tea leaves and killing them, and for the blue-killing treatment Continuous roasting device that roasts roasted leaves that have been killed by a cylinder and a rough hand with a smooth hand, and a rotatable cylindrical re- roasting roasting roasted leaves that have been roasted with a continuous roaring device A cylinder for leaves, and a cylinder for blue-killing treatment and a cylinder for re-fried leaves are arranged in a heating chamber with a cylinder for re-fried leaves on top of a cylinder for blue-killing treatment. A plurality of gun type burners for heating from the inside are arranged at intervals, and the heating chamber and the continuous roughing device are connected by a communication duct so that hot air in the heating chamber can be introduced into the continuous roughing device, and a blue killing treatment Stir-fried leaves that have been subjected to blue-killing treatment with a cylinder for blue-killing treatment and a continuous rough crusher Connected by a first vertical bucket conveyor that transports to a continuous roughing device, the continuous roughing device and the re-fried leaf cylinder transport the rough straw leaf that has been rough-fried by the continuous roughing device to the re-fried leaf cylinder. It is a continuous fried leaf device characterized by being connected by two vertical bucket conveyors.

  The invention according to claim 2 is the continuous fried leaf device according to claim 1, characterized in that the air duct is connected to the communication duct and takes in air with a blower fan.

  A third aspect of the invention is the continuous fried leaf device according to the first or second aspect, wherein an exhaust pipe with a damper is provided in an upper part of the heating chamber.

  The invention according to claim 4 is characterized in that a blower for blowing air into the cylinder for re-fried leaves is arranged at the opening on the side of the rough straw leaf supply of the cylinder for re-fried leaves. It is a continuous fried leaf apparatus of crab.

  Invention of Claim 5 is a downstream of the continuous fried leaf apparatus in any one of Claims 1-4, a twisting machine, a 1st water dryer, a middle rice cake machine, a 2nd water dryer, a stirrer, and a dryer Is a kettle roasted tea production facility characterized by being sequentially arranged.

  The invention of claim 6 is the kettle roasted tea production facility according to claim 5, wherein an infrared radiation thermometer for measuring tea leaf temperature is arranged in the water dryer.

  In the continuous fried leaf device according to the present invention, a blue-killing cylinder and a re-fried leaf cylinder are accommodated in the heating chamber, and the hot air in the heating chamber is sent to the continuous roughing device and used as a heat source. Therefore, since it is not necessary to provide a heating source in each of the re-fried leaf cylinder and the continuous rough kneading device, the thermal efficiency can be increased.

  In addition, the continuous fried leaf device according to the present invention is a combination of a rational combination of a cylinder for blue-killing treatment, a cylinder for re-fried leaves, and a continuous roughing device, and the exhaust gas (heat) is effectively utilized. Since the number is reduced, the device can be made compact and energy-saving.

  In addition, the continuous fried leaf device according to the present invention controls the gun type gas burner for heating the cylinder for blue-killing treatment with high accuracy by means of a temperature sensor and an indicating controller. A high-quality roasted leaf treatment without any flaws such as smoke odor and koge becomes possible.

  In addition, drying efficiency is increased by re-sintering the re-fried leaf cylinder at a higher temperature than before using the residual heat of the blue-killing cylinder, compared to the conventional Mori-style kettle roasted tea equipment. Leaf processing capacity can be greatly improved.

  In addition, in the processing after the roasting leaf process, the conventional water-drying machine and tightening machine indirectly controlled the tea leaf processing temperature while measuring the exhaust temperature, but the new model machine used a radiation thermometer to control the tea leaf temperature inside the machine. By precisely controlling the heating temperature with a gun-type gas burner while directly measuring the temperature, it is possible to efficiently produce high-quality kettle roasted tea with excellent color and flavor.

It is a block diagram which shows the kettle roasted tea manufacturing equipment of this invention. It is a top view of the continuous fried leaf apparatus of this invention. It is a side view of the continuous fried leaf apparatus of this invention. It is a front view of the continuous fried leaf device of the present invention. It is a vertical sectional view of the continuous fried leaf device of the present invention. It is longitudinal direction sectional drawing of the continuous fried leaf apparatus of this invention. It is longitudinal direction sectional drawing of the water dryer of this invention. It is a vertical sectional view of the water dryer of the present invention. It is a block diagram which shows the conventional pot roasted tea manufacturing equipment.

  In the block diagram shown in FIG. 1, the kettle roasted tea production equipment in which the continuous roasted leaf device of the present invention is arranged includes the continuous roasted leaf device 1, the twister 2, the first water dryer 3, the intermediate pot 4 and the second water dried The machine 5, the stirrer 6, and the dryer 7 are arranged sequentially.

  In the continuous fried leaf device 1, fresh tea leaves are subjected to oxidative enzyme blue-killing in the cylinder 8 for blue-killing treatment, and the roasted leaves that have been subjected to blue-killing are dried while coarsely crushing in the continuous rough-brown device 9. The coarse cocoon leaves are introduced into the re-fried leaf cylinder 10 to be re-fried, and the re-fried leaves are passed through the cooling powder take-off device 11 to remove scraps and burnt portions of the leaf stem.

  The stir-fried leaves of the continuous stir-fried leaf device 1 are squeezed with a twisting machine 2 and then dried directly with a water dryer 3. Next, warm air molding is performed by the intermediate machine 4. Next, it is directly dried with a water dryer 5. After water-drying, direct-fire molding is performed with a tightening machine 6 and then final drying is performed with a dryer 7.

  In the continuous fried leaf device shown in FIGS. 2 to 6, the continuous fried leaf device 1 has a blue-killing treatment cylinder 8 on the lower side on one side of the machine frame, a re-fried leaf cylinder 10 on the upper side, and a middle stage on the other side. A continuous roughing device 9 is arranged. The blue-killing cylinder 8 and the continuous rough culling device 9 are connected by a first vertical bucket conveyor 12, and the continuous rough culling device 9 and the re-fried leaf cylinder 10 are connected by a second vertical bucket conveyor 13. The fresh tea leaves supplied to the continuous roasting leaf device 1 sequentially pass through the blue-killing treatment cylinder 8, the first vertical bucket conveyor 12, the continuous rough kneading device 9, the second vertical bucket conveyor 13, and the re-frying leaf cylinder 10. Then fried leaves.

  A cylindrical and steel-made blue-killing cylinder 8 is disposed so as to be inclined and rotatable so that the tea leaves move by their own weight from the entry side to the exit side. The blue-killing treatment cylinder 8 and the re-fried leaf use cylinder 10 are arranged one above the other inside a heating chamber 14 surrounding them. The blue-killing cylinder 8 and the re-fried cylinder 10 are made of steel and have good thermal efficiency without coating the inner surface with ceramics as in the conventional cylinder, and reduce the manufacturing cost and running cost of the cylinder. Can do.

  In the lower part of the heating chamber 14, a plurality of gun-type gas burners 15 for heating the blue-killing treatment cylinder 8 from the lower part are arranged at intervals. From the gun-type gas burner 15, a flame is injected toward the outer peripheral surface of the blue-killing cylinder 8 in the heating chamber 14, whereby the outer peripheral surface of the blue-killing cylinder 8 is heated, and the heat conduction causes the blue-killing cylinder. The raw tea leaves inside 8 are roasted and enzyme-killed.

  At the same time, the hot air generated by the gun-type gas burner 15 rises in the heating chamber 14 to heat the re-fried leaf cylinder 10, re-fried the rough straw leaves, and rises further to the continuous rough straw apparatus 9. Is done. A temperature sensor (thermocouple) is installed between the blue-killing cylinder 8 and the inner wall of the heating chamber 14 (with a heat-resistant tile), and the heating power of the gun-type gas burner 15 is controlled based on the measured temperature so that the temperature in the heating chamber is predetermined. Heating is controlled so that the temperature is about 450 to 550 ° C.

  The upper part of the heating chamber 14 communicates with the inside of the continuous roughing apparatus 9 via a communication duct 16, and hot air rising in the heating chamber 14 is introduced into the continuous roughing apparatus 9 through the communication duct 16. An exhaust cylinder 17 provided with a damper 17a is provided at the upper part of the heating chamber 14, and during operation, the damper 17a is closed to confine the hot air in the heating chamber 14, and the blue-killing treatment cylinder 8 and the re-fried leaf cylinder 10 are provided. Open when cooling is required.

  The communication duct 16 is connected to a blower duct 18 that takes in air by a blower fan 18a and blows air. The temperature in the continuous roughing device 9 is adjusted by adjusting the air blow (normal temperature) of the blower fan 18a.

  It is also possible to use a heavy oil type gun type burner instead of gas as the heat source for the gun type burner. In this case, since the exhaust gas after combustion cannot be directly introduced into the continuous roughing machine, a heat exchange section is provided at the top of the re-fried leaf cylinder, and the normal-temperature air taken in from outside is heated by a fan whose air volume can be adjusted. After heating in the exchange section, it is introduced into the continuous rough section. Because heavy oil is cheaper, running costs can be reduced.

  The blue-killing cylinder 8 is rotated by a motor through a chain. Plural leaf feed bars 32 are provided at intervals on the inner peripheral surface of the blue-killing cylinder 8, and the tea leaves are stirred by dropping and moving by the leaf-feed bar 19 as the blue-killing cylinder 8 rotates. It is killed by heating uniformly.

  A tea leaf supply chute 20 for supplying fresh tea leaves into the blue killing treatment cylinder 8 is disposed in an opening on one tea leaf supply side of the blue killing treatment cylinder 8, and is disposed in a cylinder 21 below the tea leaf supply chute 20. Fresh tea leaves are supplied into the blue-killing cylinder 8 by the screw 22a of the hollow shaft 22 communicating with the blue-killing cylinder 8. In the opening on the other side of the roasting leaf discharge side of the cylinder 8 for blue-killing treatment, a rotary sieve 23 is disposed to take the powder of the roasted leaf that has been blue-killed and discharged. Is conveyed to the continuous rough crusher 9.

  In addition, a steam exhaust device is disposed near the opening on the tea leaf supply side to discharge the steam generated from the raw tea leaves during the blue killing process from the inside of the blue killing cylinder 8 through the hollow shaft 22 by the exhaust fan 24. The amount of steam is controlled so that the waste heat steam temperature measured by a temperature sensor (thermocouple) installed at the base of the opening on the fried leaf discharge side becomes a predetermined temperature (about 35 to 45 ° C.).

  The continuous rough crusher 9 that fluidly crushes roasted leaves is connected to the heating chamber 14 by a communication duct 16 so that hot air in the heating chamber 14 is introduced.

  The interior of the continuous roughing device 9 is similar to the conventional roughing device, and has a structure including a rubbing hand 28 and a wiping hand 29 that are rotated by a rotary shaft 27 in a saddle drum 26 lined with a bottom bamboo 25. The stir-fried leaves introduced from the vertical bucket conveyor 12 to the stir-fried leaf inlet 30 are moved to the rough persimmon leaf outlet 31 while being coarsely sprinkled.

  Adjustment of the degree of drying of tea leaves in the continuous rough kneading device 9 is performed by adjusting the storage amount by the opening / closing lever 31a, the number of rotations of the kneading hands, the air volume of the rough haze leaf air feeding device 30a, the temperature of the hot air, and the air volume.

  The re-fried leaf cylinder 10 for re-fried the coarse litter leaves discharged from the continuous rough kneading device 9 is rotated through a chain by a motor in the same manner as the blue-killing cylinder 8. Plural leaf feed bars 32 are provided at intervals on the inner peripheral surface of the re-fried leaf cylinder 10. As the re-fried leaf cylinder 10 rotates, the leaf feeding bar 32 stirs the tea leaves by dropping and moving and uniformly fried leaves.

  A rough straw leaf supply chute 33 for supplying the rough straw leaves into the re-fried leaf cylinder 10 is disposed at the opening on one rough straw leaf supply side of the re-fried leaf cylinder 10, A fried leaf discharge chute 34 is disposed in the opening.

  In addition, a blower 35 that blows air into the re-fried leaf cylinder 10 is disposed at the opening of the re-fried leaf cylinder 10 on the side of the rough straw leaf supply side. The blower device 35 has a function of promoting discharge of water vapor generated during tea leaf processing in the re-fried leaf cylinder 10 and simultaneously adjusting the degree of drying by blowing the tea leaf. The tea leaves are fed by blowing air from the leaf feed bar 32 and the blower 35.

  In the above-mentioned continuous roasted leaf device 1, a predetermined amount of fresh tea leaves are supplied from the tea leaf supply chute 20 to the blue-killing treatment cylinder 8, subjected to oxidative enzyme blue-killing by the roasted leaves, and continuously discharged from the blue-killing treatment cylinder 8. .

  The tea leaves subjected to the blue-killing treatment are introduced into the roughing device 9 by the first vertical bucket conveyor 12 through the sieve 23 and dried while being roughened.

  The coarsely crushed tea leaves are discharged from the lower part of the coarse culm apparatus 9, introduced into the re-fried leaf cylinder 10 by the second vertical bucket conveyor 13, and again sautéed.

  In order to cool and grind the roasted leaves continuously discharged from the cylinder 10 for re-fried leaves, the leaf stems generated in the enzyme dehydration are passed through a rotary grinder (not shown) used conventionally. Remove scraps and burnt parts.

  Next to the continuous roasting leaf device 1, the roasting leaf 2 is squeezed by the twister 2. As the twisting machine, a known twisting machine that has been conventionally used is used.

  Following the twisting by the twisting machine 2, the first water dryer 3 is directly fire-dried. The water dryer shown in FIGS. 7 and 8 is provided with a tea leaf stirring bar 37 and a discharge bar 38 on the inner periphery of a cylindrical drum-shaped rotary drum 36. The tea leaves are held inside the rotating drum 36 while being stirred, and the tea leaves are discharged by a discharge bar 38 by reverse rotation.

  One of the rotary drums 36 is closed with a circular metal plate, a tea leaf inlet 39 is provided at the center thereof, and a tea leaf outlet 40 is provided beside it. The other end of the rotary drum 36 is closed with a metal net and has an exhaust fan 41 on the outside thereof.

  The periphery of the rotary drum 36 is covered with a heat retaining outer wall 42, and heat is transferred from the lower part of the outer wall 42 by a gun-type burner 43 to transfer heat to the rotary drum 36, followed by waste heat from the upper exhaust cylinder 44. The heating by the gun type burner 43 is controlled by an infrared radiation thermometer 45 arranged beside the tea leaf inlet 39, a combustion gas temperature sensor (thermocouple) 46 installed in the upper exhaust pipe 44, and the vicinity of the duct 47 of the exhaust fan 41. It is possible to select one of the exhaust temperature sensors (thermocouples) 48 attached to the sensor.

  In conventional water dryers, the temperature of the exhaust was measured to indirectly control the tea leaf drying temperature. However, the control by the exhaust temperature is indirect, so the tea temperature is optimized according to the degree of drying. Although it was difficult to control and there was a problem that the tea production quality (especially color and flavor) was likely to vary, in the present invention, the tea temperature was directly measured using the infrared radiation thermometer 45 and the heating was performed. By controlling it, it became possible to improve the tea-making quality such as color and flavor, and at the same time increase the drying efficiency by optimizing the tea temperature management according to the degree of drying. By incorporating a water dryer having such performance in front of the intermediate machine 4, tea production quality and tea production efficiency are improved.

  Subsequent to the first water dryer 3, an intermediate machine 4 for forming hot air is arranged. As the intermediate machine 4, a known intermediate machine that has been conventionally used is used.

  Next to the intermediate machine 4, a second water dryer 5 that performs direct-fire drying molding is arranged. In the second water dryer 5, as in the first water dryer 3, an infrared radiation thermometer 45 for measuring the tea leaf temperature in the machine is arranged, and by performing heating control by the interlocked gun type burner 43, It becomes possible to increase drying efficiency and improve tea-making quality such as color and flavor.

  Next to the second water dryer 5, a stirrer 6 for direct fire molding is arranged. An infrared radiation thermometer that measures the temperature of the tea leaves in the machine is installed, and by controlling the heating with a linked gun type burner, it becomes possible to increase the drying efficiency and improve the quality of tea making such as irozawa and flavor. .

  Next to the stirrer, a dryer for final drying is arranged. As the dryer, a known dryer that has been conventionally used is used.

  When 60 kg of fresh tea leaves (moisture content of 78% by mass) are put into the cylinder for blue-killing treatment 8 of the continuous stir-fry leaf device 1 and fried at a temperature of 450 to 550 ° C. while being rotated at 37 to 42 rpm, The passing time was 2 to 3 minutes inside and outside, and became a fried leaf with a moisture content of 70% by mass.

  Further, the roasted leaves are introduced into the continuous roughing device 9 by the first vertical bucket conveyor 12, and the roughing hands 28 and the sifting hands 29 are rotated at 40 to 45 rpm, and the passing time is 15 to 20 minutes. It discharged | emitted from the bottom part of the apparatus 9, and obtained the rough bamboo leaf of the moisture content 63 mass%.

  When the discharged crude tea is introduced into the second roasted leaf cylinder 10 by the second vertical bucket conveyor 13 and rotated again at 18 to 20 rpm, the roasted leaf is processed again at a temperature of 250 to 350 ° C. in the heating chamber. Time became a fried leaf with a moisture content of 54% by mass within 3 minutes. After storing the roasted leaves, they are put into a twisting machine (manufactured by Kawasaki Kiko Co., Ltd., 60k type) and twisted for about 30 minutes (moisture content mass 52 mass%).

  The obtained tea leaves were dried for about 30 minutes at a tea leaf temperature of 33 to 36 ° C. by a first water dryer shown in FIGS. 7 to 10 to obtain a first water dry treated leaf having a water content of 42 mass%.

  Water was drained for about 30 minutes (water content 31% by mass) while the first water-dried tea leaves were kneaded with a Nakatoki machine (Kawasaki Kiko Co., Ltd., 60k type), and the second water dryer shown in FIGS. And dried for about 30 minutes (water content 19% by mass).

  Furthermore, it was roasted at a tea leaf temperature of 35 to 38 ° C. for about 30 minutes by a tightening machine to obtain a roasted and processed leaf having a water content of 8% by mass.

  Finally, drying was performed for about 30 minutes at an exhaust temperature of 70 ° C. (water content: 4% by mass) using a hot air permeation dryer (manufactured by Terada Manufacturing Co., Ltd., 120-2 type).

1: Continuous stir-foil device 2: Spiral machine 3: First water dryer 4: Medium-thickness machine 5: Second water dryer 6: Stir-fry machine 7: Dryer 8: Cylinder for blue-killing treatment 9: Continuous roughing machine 10 : Cylinder for re-fried leaves 11: Cooling powder removing device 12: First vertical bucket conveyor 13: Second vertical bucket conveyor 14: Heating chamber 15: Gun type burner 16: Communication duct 17: Exhaust pipe 18: Air duct 19 : Leaf feed bar 20: Tea leaf supply chute 21: Cylinder 22: Hollow shaft
23: Sieve 24: Fumigation fan 25: Sole bamboo 26: Shaft body 27: Rotating shaft 28: Grazing hand 29: Fraying hand 30: Frying leaf inlet 31: Rough leaf leaf outlet 32: Leaf feed bar 33: Rough leaf Supply chute 34: Fried leaf discharge chute 35: Blower 36: Rotating drum 37: Tea leaf stirring bar 38: Discharge rail 39: Tea leaf inlet 40: Tea leaf outlet 41: Exhaust fan 42: Outer wall for heat insulation 43: Gun type burner 44: Upper exhaust pipe 45: Infrared radiation thermometer 46: Combustion gas temperature sensor
47: Duct 48: Exhaust temperature sensor 51: First cylinder 52: Saddle pressure device 53: Second cylinder 54: Spiral screwing machine 55: Intermediate hook machine 56: Water dryer 57: Cincher 58: Dryer

Claims (6)

It is a continuous fried leaf device placed in the kettle roasted tea production facility,
A rotatable cylindrical blue-killing cylinder that stirs fresh tea leaves and kills them, and a continuous rough crusher that grinds the roasted leaves that have been killed by the blue-killing cylinder, A rotatable cylindrical re-stirring leaf cylinder that re-sautions the rough straw leaf that has been coarsely crushed by the continuous rough crusher,
In the heating chamber, the cylinder for re-fried leaves is arranged on the cylinder for blue-killing treatment, and a plurality of cylinders for heating the cylinder for blue-killing treatment from the bottom are provided in the lower part of the heating chamber. Gun type burners are arranged at intervals,
The heating chamber and the continuous roughing apparatus are connected by a communication duct so that hot air in the heating chamber can be introduced into the continuous roughing apparatus.
The blue killing treatment cylinder and the continuous rough culling device are connected by a first vertical bucket conveyor that conveys the roasted leaves blue-killed by the blue killing treatment cylinder to the continuous rough culling device,
The continuous roasting device is characterized in that the continuous roasting device and the re-fried leaf cylinder are connected by a second vertical bucket conveyor that conveys the rough roasted leaf obtained by the continuous roasting device to the re- roasting leaf cylinder. Leaf equipment.   The continuous fried leaf device according to claim 1, wherein a blower duct that takes in air by a blower fan and blows air is connected to the communication duct.   The continuous fried leaf device according to claim 1 or 2, wherein an exhaust pipe with a damper is provided in an upper part of the heating chamber.   The continuous roasted leaf according to any one of claims 1 to 3, wherein a blower for blowing air into the re-roasted leaf cylinder is disposed in the opening of the rough roast leaf supply side of the re-roasted leaf cylinder. apparatus.   A twister, a first water dryer, a middle rice dryer, a second water dryer, a stirrer, and a dryer are sequentially arranged downstream of the continuous fried leaf device according to any one of claims 1 to 4. A kettle roasted tea production facility.   An infrared radiation thermometer for measuring tea leaf temperature in the machine is arranged in the first water dryer, the second water dryer and the stirrer, and the heating is controlled by an interlocked gun type burner. Item 6. A fried tea making facility for pots according to item 5.

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