How to improve vertical heating
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This post was last edited by wangshaobo on 2019-1-28 at 14:34. The upper part of the coke cakes never matures properly; for existing coke ovens, how can heating from above be improved? Who has good ways to adjust it? Not to mention segmented heating, bricks with different heights for the burners, varying thicknesses of the furnace walls, etc., as these cannot be implemented in coke ovens that are already in operation.
Control the fire hole pressure at an appropriate level to reduce the air excess coefficient
This post was last edited by wangshaobo on 2019-2-5 at 16:20. For a 4.3m ramming coke oven, what pressure is considered appropriate for the observation holes? The book states 0–5 Pa, but is it okay to use 10–15 Pa here? How low should the air excess factor be reduced to? By the way, I have a question: in the past it was generally kept between 1.20 and 1.25. Now that there is an exhaust gas recirculation system, meaning that part of the exhaust gas from the separate flues is drawn out by fans and sent into the smaller flues with upward airflow – what range should the air excess factor be set at in this case?
The standard temperature, main gas pipeline pressure, and orifice plates can be adjusted as appropriate
Could you tell me in detail how to adjust it? The current standard temperature is 1300/1310℃ ； Supervisory pressure 2500 Pa, large orifice plate diameter 48 mm
For dual-type coke ovens heated with coke oven gas, could you explain the specific procedures for operation?