Overview
The tea fixation and stripping machine is a critical piece of equipment in tea production, particularly for green and oolong teas. It performs two key functions: fixation (杀青) to halt enzymatic oxidation by applying heat, and stripping (理条) to shape the leaves mechanically. This process preserves the tea's color, aroma, and taste while eliminating grassy flavors. Modern machines integrate automation to ensure consistent quality and reduce labor costs. They are widely used in tea factories and cooperatives, with capacities ranging from small-scale (50–100 kg/hour) to industrial (500+ kg/hour). Their design prioritizes hygiene, efficiency, and adaptability to different tea varieties.
Structure and Working Principle
The machine typically consists of a feeding hopper, heating chamber (electric, gas, or steam-powered), rotating drum or conveyor belt, and adjustable stripping rollers. Leaves are fed into the heating zone, where temperatures of 200–300°C deactivate enzymes rapidly. The stripping mechanism then aligns and shapes the leaves uniformly. Advanced models feature PLC controls for precise temperature and speed adjustments, ensuring optimal processing for delicate tea types. The closed-loop design minimizes heat loss, while food-grade stainless steel construction prevents contamination. Some machines include moisture sensors to automate drying stages.
Key Features
1. **Temperature Control**: Precision thermostats maintain optimal heating ranges (±5°C) to prevent scorching or under-processing. 2. **Energy Efficiency**: Insulated chambers and heat recovery systems reduce energy consumption by up to 30% compared to traditional methods. 3. **Hygienic Design**: Smooth surfaces and easy disassembly facilitate cleaning, meeting food safety standards like ISO 22000. Additional features may include vibration sorting to remove broken leaves, integrated cooling zones, and IoT connectivity for remote monitoring. These enhancements cater to large-scale producers seeking consistency and traceability.
Application Areas
Primarily used for: - **Green Tea**: Fixation prevents oxidation, preserving chlorophyll and fresh flavors. - **Oolong Tea**: Partial fixation (10–30% oxidation) requires precise temperature modulation. - **Dark Tea**: Some varieties use repeated fixation during pile fermentation. The machine suits both traditional loose-leaf processing and modern CTC (crush-tear-curl) methods. Export-oriented factories often invest in high-capacity models to meet international demand for standardized products.
Maintenance and Precautions
Daily maintenance includes removing tea residues from rollers and inspecting heating elements for carbon buildup. Monthly checks should verify belt tension and lubrication of moving parts. Operators must avoid overloading the machine, which can cause uneven heating or mechanical strain. For gas-powered models, ventilation and leak detectors are critical safety measures. Always power off before cleaning to prevent electrical hazards.
B2B Procurement Guide
When sourcing, consider: 1. **Capacity**: Match throughput to your annual production volume (e.g., 200 kg/hour for small estates). 2. **Energy Source**: Electric models offer cleaner operation; gas/steam may lower costs in fuel-rich regions. 3. **After-Sales**: Prioritize suppliers providing spare parts, technician training, and warranty coverage. Request samples of processed tea to verify machine performance. For reference, mid-range models (100–300 kg/hour) cost approximately $5,000–$7,000. Used machines should undergo thorough inspection for wear in critical components like heating coils.
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