How to deal with coke collapse on the coke side of a 4.3-meter ramming coke oven
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Dear fellow shipyard workers, how should one deal with the collapse of the coke side in a 4.3-meter ramming coke oven?
It’s better to check whether your coal support plate is deformed, or to see if it is parallel to the bottom surface of the carbonization chamber
1. Check whether the coal has been loaded properly (no collapse of the coal, and it is neatly arranged); otherwise, inspect the coal loading system. 2. Furnace temperature control is crucial; too high a temperature can lead to coke collapse, while too low a temperature can result in the formation of unripe coke. It needs to be carefully explored.
We have carried out the following tasks: 1) Controlled the temperature of the burners (1, 2, 27, 28) between 1300 and 1100 degrees Celsius； 2) Adjust the vertical distance between the coal support plate and the carbonization chamber to be less than 30 millimeters ； 3) Improve the quality of tamping to basically ensure that the coal cake does not collapse or become disintegrated ； 4) Adjust the height of the coal cake on the coke side, as well as the distance between the coal feeding plate and the coke side furnace door.
Maintain the verticality of 1-2 hammers on the focused side to compact the coal in the dead corners as well
The layered tamping method can completely prevent coal collapse
I’m sorry, I misread it just now. Is production at full capacity there right now? What is the coking time? If it’s 20 hours or more, then the temperature of the furnace tip you are controlling is too high; try reducing it to 1000–1100 degrees Celsius to see if that resolves the issue.
If it’s a collapse on the side where the coke is located, it might be caused by excessively high temperatures on that side! If that’s the case, a lower temperature on the Anxious side will suffice. I’ve just started working in fire tuning, and I’m not sure if my answer is on point