Buckwheat processing equipment
Complete set of tartary buckwheat tea equipment: Complete set of tartary buckwheat tea equipment uses tartary buckwheat as raw material to process and produce healthy tartary buckwheat tea.

Tartary buckwheat tea: Tartary buckwheat tea is a brewed drink made by processing the seeds of tartary buckwheat through processes such as screening and baking.

Core equipment: cooking machine, drain dryer, buckwheat dehulling machine, frying machine, cooler, steam heat exchanger, anti-breaking conveying equipment, cleaning and dust removal equipment, etc.

Process introduction
Grain clearing part: The clearing grain part is mainly used to clean up the large, small and light impurities in the raw grain and other non-raw grain impurities;

Soaking part: It adopts automatic control, which is convenient for operation, and can easily soak the cleaned buckwheat, which is convenient for subsequent processing;

Cooking part: The soaked buckwheat is subjected to continuous cooking processing, which plays a role in conditioning the tartary buckwheat to ensure the yield of buckwheat during the hulling, the production process is automated, and there is no steam overflow, which improves the production environment;

Drying part: The steamed buckwheat is dried and dehydrated to provide dry buckwheat for the subsequent section, and increase the production capacity of the subsequent dehulling section;

Screening and grading part: the buckwheat is distinguished between the large and small grains, and then the buckwheat of different sizes is sent into different shelling machines for shelling processing to ensure the yield of whole rice and reduce the crushing loss;

Shelling part: The shelling part is mainly to process the buckwheat to remove the buckwheat husk and buckwheat rice stably. The dehulling equipment is the QMTP-300 buckwheat dehulling machine independently developed by our company. This equipment has the characteristics of stable operation, low crushing rate and high whole rice rate;

Stir-frying part: Stir-frying part is mainly to continuously fry the shelled buckwheat. By adjusting the temperature and speed, the buckwheat of different sizes is fully fryed to produce qualified tartary buckwheat tea;

Buckwheat tea classification part: The fried buckwheat tea is classified according to the particle size to improve the value of the finished product.