Reasons for coking of coke cakes
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Dear sea friends, please discuss what the reasons for coke cake coking are How do you prevent it?
The preliminary analysis shows that it is related to the strength of the coke side coal cake, as well as to the gap between the coal cake and the coke side furnace door
What are the heights of the coal carrying plate and the carbonization chamber? A large distance between them can also lead to problems with stepping angles
Personally, I think it is necessary to first summarize whether every class and every individual has a focus issue, and then determine or rule out operational causes. Summarize and analyze each one to identify the root causes of the problems.
If the heating temperature is too high, the coke pieces become too fine, which can easily lead to coke collapse. High-temperature accidents should be prevented.
From the perspective of top loading, stepping on the coke on the coke side can be attributed to several reasons: 1. Excess moisture in the coal fed into the furnace. The reasons for uneven coal distribution are as follows: 2. The depth to which the coal rods reach into the carbonization chamber is insufficient, resulting in uneven distribution of coal on the sides of the coke; 3. There are issues with the sequence in which the coal delivery vehicle releases the coal during coal addition
Excessively high burner temperature is the main cause of burnt toast.
If charring occurs frequently in several furnaces one after another, it is likely due to excessively high temperatures at the furnace tip; if it happens occasionally in a particular furnace, it may be caused by loose door bricks or imperfect coal loading.
It is mainly caused by excessive burner temperature, poor quality of coal, and poor sealing of the furnace door