Stove temperature

1. The temperature difference between the 1st eye and the standard is 70~120°C. 2. The temperature difference between the 2nd eye and the standard is 50℃

The data you mentioned are all empirical data from coke ovens with a height of less than 4.3 meters in the past. Now, there are coke ovens with a height of over 6.78 meters. If we continue to follow this standard, a large amount of green coke will be produced.

For example, in the case of old small coke ovens, once the turnaround time exceeded 24 hours, the coking time was extended further while the standard temperature remained largely unchanged. However, for modern large-scale coke ovens, the designed (minimum) turnaround time is now 26.5 hours; if this time is increased to 30 hours, the standard temperature cannot remain unchanged.

Those figures were calculated based on the actual production conditions of the Type 58 407mm coke ovens. That’s right; it is based on the 58-2 coke oven, whose average width of the carbonization chamber is 407 mm – 450 mm is not even reached. But once the principle is understood, it’s straightforward to calculate that for a coke oven with a turning time of 25 hours, the standard temperature corresponds to around 1100°C. In my understanding, the standard temperature for any type of furnace is determined based on the complete maturation of the coke in the carbonization chamber. When the turnaround time is excessively long, it is most appropriate for the standard temperature to be 50°C higher than the highest maturity temperature of the coke cake; in other words, the minimum standard temperature should not be lower than 1100°C. No matter how long the coking time lasts, the final temperature of the coke cake in the carbonization chamber cannot exceed the temperature in the combustion chamber; at most it may be equal to it, and even then the temperature is 1100°C. In reality, in the vast majority of coking plants, the temperature of the coke cake at the time of coke extraction also reaches 1100°C. The specified standard temperature of not less than 1200°C is not in conflict with this; what’s a concern is the temperature at the furnace tip. As long as the furnace tip can ensure the minimum standard temperature, it can be set between 1100–1150°C.

It is recommended to measure the temperature at the center of the coke cake in the burner area; 950 degrees is an appropriate value. It is also necessary to assess the degree of carbonization of the coke in the burners on the machine side and the coke side. Since the length, average width, and effective height of the carbonization chamber vary, it is not possible to use these values as a direct reference. The ultimate goal remains to ensure that the coke in the burners on both the machine side and the coke side is properly matured