CN2423734Y

CN2423734Y - Tea frying pan

Info

Publication number: CN2423734Y
Application number: CN 00207037
Authority: CN
Inventors: 过云樵
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-04-04
Filing date: 2000-04-04
Publication date: 2001-03-21
Anticipated expiration: 2010-04-04

Abstract

The utility model relates to a tea frying pan which comprises a pan body and a frame around the pan body. The bottom of the pan body is composed of a plurality of continuous grooves. A longitudinally extending bottom bulge is formed at the bottom of each groove. The cross-sectional shape of each groove is a flat semi-ellipse before the bottom bulge is formed. Tea fried by utilizing the tea frying pan of the utility model is characterized in that the color, the perfume, the taste and the shape of the tea can all reach a manual frying level. The defects of insufficient air dispersing and dark color of the tea fired by the existing machinery can be solved.

Description

Tea stir-frying pot

The utility model relates to tea stir-frying pot, and tea stir-frying pot is a critical piece of frying tea machinery.

Tealeaves is now formed by manual frying or mechanical frying, and the tea quality of manual frying is better, but manual frying tealeaves need drop into more labour, yields poorly, and broken end is many after making, and wastes blue or green tealeaves.Fry the tea technology for machinery, all be to be welded into tea stir-frying pot with some metal troughs, with the motor of certain power as power source, mix draw-gear and thermal source, affect tea stir-frying pot on thermal source, to move back and forth, make the exsiccation of being heated of blue or green tealeaves, then waddy is placed in the tea stir-frying pot, it is rolled, stem tea press forming gradually with tealeaves.As on Xinchang, Zhejiang Province, Shengzhou, huge state and other places, the tea stir-frying pot that is adopted mainly comprises several grooves, and width of rebate generally between 11-14cm, is formed with the lower projection that extends longitudinally in the bottom of each groove, be commonly called as " end muscle ".But because end muscle is too low, the flute profile of groove is too round too narrow, thereby in the process of frying tealeaves, leafiness is too intensive, just horizontally slips with tea stir-frying pot, is difficult to effectively stir diffusing gas, the area of heat radiation, the gas that looses is again little, almost vexed ripe just being reversed afterwards of leafiness fried and done the back press forming, will lose more than half natural colour and fragrance.Improved efficient though machinery therefore of the prior art is fried tea machinery with respect to manual frying, but the tea quality of frying out is very undesirable.

The purpose of this utility model is the shape of each groove of tea stir-frying pot and structure are improved, to improve the quality of mechanical frying tealeaves.

The purpose of this utility model is achieved through the following technical solutions: comprise one pot of body and enclose frame around this pot body according to tea stir-frying pot of the present utility model, this pot body is made up of a plurality of continuous grooves, each groove is formed with the bottom protrusion of longitudinal extension in its bottom, wherein, the shape of cross section of each groove before bottom protrusion forms is flat half elliptic.

In tea stir-frying pot of the present utility model, the width of rebate of each groove is between 14-19cm, and the depth capacity of each groove is between 7-9cm before forming bottom protrusion, and width of rebate is greater than the twice of groove depth capacity.

In tea stir-frying pot of the present utility model, the shape of cross section of bottom protrusion is the semicircle of radius between 0.5-0.7cm.

Because it is long half elliptic groove substantially that tea stir-frying pot of the present utility model has adopted cross section, blue or green tealeaves disperses loosening in the frying process in pot relatively, along with the blue or green tealeaves of the reciprocating motion of tea stir-frying pot is subjected to stopping of end muscle, it is nimble to overturn, loose gas, heat radiation is smooth and easy, the tealeaves that shape is made in stir-fry dry-pressing like this can both reach the level of manual frying in color, shape each side, and efficient is much higher than manual tea making, and has solved the diffusing unsaturated vapor of tealeaves, the gloomy shortcoming of color and luster of mechanical frying again.

Below engage accompanying drawing, the utility model is further detailed.In the accompanying drawings:

Fig. 1 is the stereogram according to tea stir-frying pot of the present utility model.

Fig. 2 is as shown in Figure 1 according to the vertical view of tea stir-frying pot of the present utility model.

Fig. 3 is the cutaway view along A-A line among Fig. 1.

As shown in Figure 1 and Figure 2, according to tea stir-frying pot 1 of the present utility model comprise one pot of body 10 and around this pot body enclose frame 11, the bottom of this pot body 10 is made up of plurality of continuous groove 12, for example is welded by three grooves.Each groove 12 is formed with the bottom protrusion 13 of longitudinal extension in its bottom.

As shown in Figure 3, the cross section of each groove of tea stir-frying pot 1 was half-oval shaped before end muscle 13 forms, the width W of notch preferably is 14-19cm, semielliptical depth capacity D preferably is between the 7-9cm, width of rebate W is greater than the twice of depth D simultaneously, to form a comparatively flat half-oval shaped.End muscle 13 is than the end muscle height of existing tea stir-frying pot, and for easily manufactured and make blue or green tealeaves be easy to upset in the frying process, the cross section of end muscle 13 can be semicircle, and its radius is preferably between 0.5-0.7cm.

Frying the tea time, tea stir-frying pot 1 is bearing on the thermal source, as power source, can control tea stir-frying pot 1 with perpendicular to the direction of groove 12 axis thermal source on reciprocating by means of draw-gear with the adjustable motor of rotating speed.The inventor finds that through test the tealeaves of frying will reach higher standard in color, shape each side, and key is in the frying process control to heat radiation, the gas that looses.According to tea stir-frying pot of the present utility model tealeaves can effectively be stirred in the frying process, be heated evenly, this tea stir-frying pot has bigger gas, heat is distributed area, control the reciprocating speed and the stroke of tea stir-frying pot by motor and draw-gear, just can make gentle, the hot emission of stirring of blue or green tealeaves remain on suitable degree, therefore tealeaves can can't not become flat real shape because of the gas that looses, too fast and cold the doing of heat radiation, can be because of the gas that looses yet, dispelling the heat is lark slowly, thereby make the manufactured goods of tealeaves meet or exceed the color and luster and the fragrance standard of manual frying.

Adopting common iron sheet is raw material, promptly can be made into each groove of the present utility model with the general means of suppressing, and some slot weldings are connected together, and surrounds with chase again, has just formed tea stir-frying pot of the present utility model.To carry conveniently in order carrying, also a flexible handle 14 can be set on chase.

Below in conjunction with the accompanying drawings the utility model has been done detailed description, but this does not limit protection domain of the present utility model, the various variations and the remodeling of making according to design of the present utility model all should be considered as being within the protection domain of the present utility model.

Claims

1. a tea stir-frying pot (1), it comprises one pot of body (10), and the bottom of this pot body is made up of a plurality of continuous grooves (12), and each groove is formed with the bottom protrusion (13) of longitudinal extension in its bottom, it is characterized in that:

The shape of cross section of each groove (12) before bottom protrusion (13) forms is flat half elliptic.

2. tea stir-frying pot as claimed in claim 1, the width of rebate that it is characterized in that each groove (12) is between 14-19cm, and the depth capacity of each groove is between 7-9cm.

3. tea stir-frying pot as claimed in claim 2, the shape of cross section that it is characterized in that described bottom protrusion (13) are the semicircle of radius between 0.5-0.7cm.

4. tea stir-frying pot as claimed in claim 3 is characterized in that also being provided with a flexible handle (14) on the frame (11) described enclosing.