Are there any new technologies or methods available for adjusting the fire in coke ovens these days?

I’m not sure which aspect the original poster is referring to. Under normal production conditions, flame adjustment is moving towards automation, but in cases of increased production volume, extended coking times, or changes in coal type and other significant factors, manual adjustment is still necessary. You might want to take a look at the flame control methods used by Baosteel – they differ somewhat from those used in ordinary coking plants. There isn’t really a clear answer as to which method is better.

What is the difference between fire fall adjustment and regular adjustment?

“\"Fire fall management\" is actually the determination of when the coke cake is mature. “The term “Kaboroshi” originates from Japan. “\"Fire falling\" is a phenomenon that objectively occurs during the coking production process; it is a sign that the coke cake has basically matured. Japan uses the \"standard fire drop time\" method for coke oven heating management. This method is different from the traditional approach in our country; the traditional method for managing coke oven heating there is the “standard temperature” method. In our country, only Baosteel’s coke ovens use a heating management method based on the \"target fire drop time\". Baosteel employs a thermal management process called \"fire fall management,\" which does not rely on \"standard temperatures.\" Its thermal management for heating the coke ovens is based on the \"target fire fall time.\" By taking advantage of certain inherent characteristics of blended coal during the carbonization process in the carbonization chamber, it is possible to determine the moment when the fire drop phenomenon occurs; this moment is referred to as the \"fire drop time.\" The time that passes from the moment of coal loading until the fire drop time is called the \"fire drop duration.\" Once the coking time of the coke oven is determined, it is necessary to establish the \"target fire drop time\" for heating the coke oven, which serves as the basis for the thermal management of the coke oven. The time that passes from the moment of fire shutdown to the moment of coke pushing is called the \"holding time\". During this holding time, the heating regime of the coke oven remains unchanged; the purpose is to further uniformize the heating across all parts of the coke cake and to gradually raise the temperature at its center to the final temperature required for coke formation.

The methods for adjusting the temperature in coke ovens remain the same, and the principles are still those; it’s just that some new measuring instruments have been added