6.25-meter ramming coke oven SCP machine
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Question: 1. The height of the coal cake in the SCP unit is 6000 mm, leaving 170 mm of space at the top of the furnace – is this reasonable? 2. The width of the coal cake is 470 mm; on the machine side of the coke oven it is 520 mm, and on the coke side it is 560 mm. Is this reasonable? 3. How is the effective volume calculated? 4. What does a higher heating level than a lower one represent? All I know is that our coke oven heating level is 700 mm, which is the distance from the top of the carbonization chamber to the top of the combustion chamber. If you all can, please feel free to share your thoughts. If there are any books, papers, or lectures that provide detailed explanations, I would appreciate it if you could recommend them. Thank you everyone!
1. The 6.25m rammed coke oven has a cold-chamber height of 6170 mm and a hot-chamber height of 6250 mm; the coal loading height is 6000 mm, and the roof space is 250 mm. These values meet the requirements of 200–400 specified in the \"Technical Specifications for Rammed Coke Production\". As for the 6.25-meter ramming coke ovens that are currently in operation, there are no problems. 2. The width of the coal cake is 470 mm; on the machine side of the coke oven it is 520 mm, and on the coke side it is 560 mm. This value is reasonable and meets the requirement specified in the \"Technical Specifications for Ramming Coke Production\", which calls for the coal cake to be located at a distance of 28–40 mm from the mouth of the furnace on the machine side. 3. How is the effective volume calculated? Average width * effective height * effective length = effective volume. 4. The heating level is a key parameter; a too high level prevents the coke from maturing evenly within the designed coking time, while a too low level results in high temperatures in the roof area of the furnace, severe graphitization there, and increased gas cracking.
Thank you, the reply was very comprehensive; I’ve learned a lot.