Different from ordinary ball  type dryer, this product is equipped with stepless speed change mechanism,  non-stop amplitude modulation mechanism and strong hot air drainage  structure.  The prepared tea has the  characteristics of tight knot, tight curl, green color, white revealing, high  aroma, elegant taste.
  
 
This machine is featured by reliable performance and adjustable  temperature. It is used in shaping and drying of curly and spherical teas, used  for all kinds of curled and spherical famous teas.
 
This product is one of the drying equipment. The stove body is heated by  the stove, the tea leaves absorb heat in the pot, and the tea leaves are  evaporated until it is dry and formed.
 
During the work, the spatula reciprocates to apply mechanical force to  the tea leaves, and at the same time, the wall of the pot exerts a reaction  force on the tea leaves. Therefore, under the action of the reciprocating  centripetal thrust of the spatula and various squeezing forces, the tea leaves  gradually dry and tight, forcing bending into Spiral or even spherical.
 
(1) After the machine runs idling normally, it  can be heated . When the pot temperature reaches the predetermined process  requirements, start the motor and fry the plate, and carry out the leafing and  frying operation.  When frying, be sure  to master the pot temperature, the temperature of the fire (small pot) is 90-110 °C, and the pot is placed in  the second leaf (such as the first drying leaf) 4-6kg, the (cauldron) pot temperature is 60 At -80 ° C, the amount of leaves per  pot is 4-6 kg (small pot leaves). When the tea leaves to be fried reach the  shape and dryness required by the process, they can be removed from the pots.

(2) When frying, the frying speed and rotation speed can be adjusted  according to the situation, such as the beginning of the fire (small pot) or  the beginning of the frying, while using the high temperature, the high-speed  gear is used for low-speed frying, and then the temperature drops to the  process requirements. The temperature is high first and then low. As the tea  loses water, it is high first and then low, low temperature long fry, and small  low speed for frying.