The issue of secondary air volume during roasting
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What other effects are there besides removing sublimed sulfur? What size is generally appropriate?
It is generally 20% of the furnace bottom fan.
Secondary air is not very useful, and it tends to get clogged; once clogged, it is difficult to clear.
From my experience, the air volume of the secondary air should be 10-20% of the air volume at the furnace bottom
Secondary air is definitely useful; otherwise it wouldn’t have been designed. In principle, when secondary air is added, an increase in the furnace top temperature indicates that there isn’t enough secondary air, while a decrease in the furnace top temperature suggests that there is too much secondary air. Adjusting based on the color of the ash also helps ensure the proper operation of the system; gray or black ash indicates insufficient bottom air flow, so increase the bottom air flow. If the ash remains black, then increase the secondary air flow. Grayish-red slag color indicates excessive bottom wind; reduce the bottom wind and adjust further depending on the specific situation. Grayish-black slag, red; secondary air added. It’s grayish-red with black residues; first reduce the secondary air, then make adjustments based on the specific situation.