The hot air circulation oven is a general-purpose drying equipment, which is widely used for tray-type intermittent drying equipment, and is applied to raw materials of pharmaceutical, chemical, food, light industry, heavy industry, heating and dehumidification of products.

Heating in tea baking
Mainly dry heat. At a certain temperature, the electricity is rotated at a high speed around the electron core using a hot air circulation drying box, resulting in collision, dislocation, and remodeling changes, such as isomerization of polyphenols, decomposition of sugars into monosaccharides, and reheating to caramel. The porosity increases and the tea leaves become loose.

Different temperatures have different effects: low temperature 60 °C ~ 85 °C called "micro-fire", mainly to remove water, while tea aroma and emerald green, can be basically maintained; medium temperature 100 ° C ~ 120 ° C in the heat. 100 ° C ~ 120 ° C is the main temperature of baking, can be used for a long time; high temperature of 130 ° C, is the critical temperature, there is a risk of coking, pay attention to coke; high temperature heavy fire 140 ° C ~ 150 ° C should pay attention to master.

Hot air circulation oven baking tea has heating wave phenomenon
Hot air circulation oven baking tea can control the temperature in modern times, master the heating wave, and can be more standardized baking. Every wave of tea has changes, including brown, fire, water, water, and water. If the wavelength is not correct, the odor is not pure; the degree of wave that reaches a certain degree of heating can improve the quality. In a certain temperature range, the higher the temperature, the higher the heating wave, the longer the wave line, and the deeper the fire. When the temperature is too low, the heating wave is not obvious, and the tea does not have a deep fire.

Hot air circulation oven baking method:

The baking fire temperature masters the wavy mode, which can make the heating effect have a undulating way, and it can eat more fire, so that various internal material changes can take many forms. The form generally adopted is high-medium-high, that is, the high temperature removes moisture and miscellaneous, and the “water taste is eliminated”, and the aroma is pure; the medium temperature is for the tea to slowly absorb the heat energy sufficiently, and the material in the leaf changes smoothly; Short-term high temperature, can further promote the use of hot air circulation oven should pay attention to matters, consolidate the baking heatification results, and further improve the aroma, after the baking is completed, the tea should be quickly cooled, using cold or wet wind or cold wind to cool the leaves The substance has a sudden change in function.

Hot air circulation oven baking has a heating wave effect, with the temperature, the length of time, the baking side
The tea is continuously heated and gradually deepened, causing the dissimilation (maturing) of the tea.

Fire classification method:

1-2 level micro-fire (water fire), the rope is tight, the color is dark green, the sand green is still obvious, the smell is pure, and there is aroma of hairy tea. After brewing once, the leaves turn into brown tea color, and the soup color is golden yellow;

The baked items should not be arranged too densely. The bottom of the hot air circulation oven (heat sink) should not be placed, so as not to affect the hot air circulation, and it is forbidden to bake flammable, explosive materials and volatile and corrosive items. After baking, cut off the power before opening the studio door. Remember not to touch the baked items directly. Use special tools or insulated gloves to remove the baked items to avoid burns.