更新时间：12-20 （勤劳小蜜蜂）提供原创文章
摘要:本设计涉及一种龙井茶自动炒制机，主要针对市面上龙井茶自动炒制机进行改造。现有的炒茶机无法实现炒制过程全自动，效率较低。它具有生产效率高，能有效的降低炒制茶叶的劳动强度，能有效提高茶叶批量生产的一致性特点。
传统炒茶工艺多采用手工炒制，在高温的炒锅中，用手掌进行抓、压、捺、抖等动作，很难保证茶叶的卫生，同时高温很容易使手受伤很不安全。更大的缺陷在于：手工炒茶的效率很低，在新茶上市季节，炒制任务十分繁重，从而导致工人积劳成疾，茶叶浪费等现象；同时，各阶段的时间、温度和压力等参数全靠炒茶工人的经验掌控。
为提高工作效率，降低劳动强度，必须快速推进制茶机械化和自动化。本设计设计的炒制机构能够完成自动称重给料，大大减少了手工称重给料的这一系列过程。此设计炒制机械手采用了压板机械手和翻版机械手两个机械手，每个机械手完成自己相应的功能，使茶叶的扁度和里条效果更好。
关键词：自动炒茶机，档位调节，自动进料装置，炒制机械手
ABSTRACT:This design is concerned with a longjing tea craft automatic machine, mainly in automatic machine on the market reform longjing tea craft. The existing fry machine can't implement process tea by multiple-refined treatments.and fully automatic, low efficiency. It has high efficiency, the craft can effectively reduce the labor intensity of tea, can effectively improve the tea batch production of the consistency of the characteristics.
Traditional fry tea more use manual process craft, in the high temperature in the fry pan, with the palm to catch, pressure, and shi na, shaking and so on the movement, it is difficult to ensure the health, the high temperature at the same time makes it easy to hand injury is not safe. More of the defects in the: manual fry the efficiency of the tea is very low, in XinCha listed season, the craft is very heavy task, leading to JiLaoChengJi workers, the phenomenon such as tea waste; At the same time, each phase of the time, temperature and pressure in the parameters such as Fried tea workers control experience.
In order to improve the work efficiency and reduce labor intensity, must rapidly advancing tea mechanization and automation. This design design craft of agencies can complete automatic weighing the feeding, greatly reducing the manual feeding this series weighing process. This design using the linking piece by multiple-refined treatments.and manipulator manipulator and counterpart manipulator two manipulator, each manipulator to finish their corresponding function, make tea's degrees and article in effect is better.
Keywords: Automatic machine craft longjing tea, gear adjustment, automatic feeding device, robot craft
选题的意义与目的
为提高炒茶的机械化程度，经过长期的探索与改进，已经有很多关于炒茶机的产品。传动的手工炒制茶叶，每小时只能炒制60-100g鲜叶，成型茶叶15-25g左右，炒制效率极低。而采用茶叶炒制机每小时可炒制1500g-2000g，成型茶叶375-500g，极大的提高了生产效率。
由于炒锅温度在150℃—250℃之间，传统的手工炒茶设备温度控制基本靠炒茶工人的经验来判断和调节，误差大，不精确。尤为重要的是，传统的手工炒茶为了保证茶叶质量，炒茶工人戴上手套后就直接接触炒锅进行抓茶叶，压磨茶叶等一系列动作，工人耐热能力有限，有时为了安全，需调低炒锅温度，使得茶叶质量不好；而有的工人为了保证茶叶质量，长时间在高温下工作，极其不安全，尤其有时为了赶制茶叶，长时间炒制后产生疲劳打盹，有很大的不安全因素。