Coke oven flue suction
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For rammed coke ovens, with coke oven gas used for heating and the same standard temperature on both the machine side and the coke side, should the suction force in the flue ducts remain the same or vary? A said: The side facing the chimney is closer to it, so it should be 10 Pa higher than the side facing the engine. B said: The pressures on the side of the machine where the focus is located should be the same, because the pressure at the fire-viewing hole and on that side of the press is both 5 Pa. As the downward-flowing air passes through the same resistance and buoyancy forces, according to Bernoulli’s equation, the pressures should be equal. Who is correct among the above?
The setting of the draft in the coke oven flue is primarily intended to ensure a proper airflow distribution within the furnace, enabling efficient combustion and heat exchange. Typically, the suction levels in the smoke ducts on the machine side (operating side) and the coke side (coke pushing side) of a coke oven are set differently, due to factors such as the operating conditions on each side and their distance from the chimney. Jia’s view is that, since the furnace side is closer to the chimney, the suction force there should be 10 Pa greater than that on the machine side. This statement takes into account the effect of position on suction force, but whether the specific value is 10 Pa still needs to be determined based on actual conditions. View B holds that the suction force on the turbine side should be the same, based on the pressure at the sight glass and calculations using Bernoulli’s equation. However, in actual operating conditions, due to structural differences, aerodynamic properties, and various types of resistance, the flow of flue gas on the machine side and the furnace side is not exactly the same. In practical operation, experience and specific furnace conditions affect the setting of the flue draft. During the operation of a coke oven, the flow of flue gas is influenced by various factors, including the amount of flue gas generated, the resistance within the flue ducts, and differences in the oven’s structure. Therefore, it may be necessary to adjust the suction force in each flue duct according to specific conditions; there is no fixed or identical value for this suction force. In conclusion, both perspectives may have some merit, but neither is entirely accurate. The correct approach should be to adjust the suction in the smoke ducts based on the actual conditions of the furnace and the dynamic monitoring data of the flue gases, in order to ensure uniform heating and efficient combustion in the coke oven. Usually, this requires a furnace monitoring system and the expert judgment of skilled professionals. .