Baby boilers help in maintaining a hygienic environment within the tea processing units, especially in the manufacturing of Green Tea. These machines help to clean and eradicate bacteria from tea processing areas and machineries.

FRONT VIEW	REAR VIEW
1-3 TEST COCKS	9 FOOT VALVE
4-5 PRESSURE GAUGE	11,12,15 WHEEL VALVE
6-7 SAFETY VALVE	10,19,20 NON-RETURN VALVE
8 WATER GAUGE GLASS	16-18 OUTLET DRAIN

Heating, Charging & Operation
• Start firing the boiler.
• When Pressure gauge (5) reaches 15/20 Lbs/in open test cock (1) for few minutes & then close (1).
• When pressure gauge (5) reaches 70 Lbs/in open steam outlet (12) slowly in stages (3 stages) to warm up the line. Finally when pressure gauge (5) reaches 100 Lbs/in, the system is ready to deliver steam. During steam delivery and operation check water level (8) continuously and add water (open 11 & start pump) until water level in gauge glass (8) is about 1" from top (close 11 & stop pump)

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The green tea roaster from Vikram India is designed in a way that steam enters through both ends of the perforated shaft. The roaster rotates at a speed of 24 rpm. Steaming continues for 6 to 7 minutes and within this time the leaves are boiled. Roasting time depends on the tenderness of the leaves.

Design

Roaster
• It is designed in such a way that steam enters through the both ends of the perforated shaft in which Roaster is fixed. Roaster rotates at a speed of 24 R.P.M. Shaft ends are coupled with rotating Union. Rotating Union is such a Unit that its one end rotates with the staff and other part is fixed with the steam delivery line.
Drive Unit
• This unit is a speed reducing unit. 5 H.P. 440 V. 3 Ph. 1440 R.P.M motor is used in, the unit with different size pulleys with different size belts so as to reduce the speed from 1440 R.P.M. To 24 R.P.M. i.e. 60 : 1 ratio.
Capacity

• In the Roaster 200 kg green leaf can be charged at a time USE
  It is an essential item used in Tea gardens for manufacturing green Tea.
Operation

• After filling the Roaster with green leaves of 200 kg. Directly plucked from garden, doors of the Roaster are closed and switched for rotating, consequently steam lines are opened. Steaming continues for 6 to 7 minutes and within this time the leaves are boiled. If the leaves are not tender i.e. plucking after seven days then time of Roasting will go up by one minute to one and a half minute.
Profitability

• In old days the Tea gardens boiled the green leaves by hot water. Some gardens also follow this procedure till date but in this process quality and percentage of made tea is not up to the mark comparing with the new process. Barring inferior quality only 18% to 19% made tea is achieved in this process, but by using Roaster with steam high quality tea with 25% made tea is achieved, i.e. A gain of 6% to 7% in weight with superior quality.

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