Standard temperature for rammed coke ovens
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Is the standard temperature on the machine side of the tamping coke oven the same for everyone? What would happen if the temperature on the machine side were 10 degrees higher than that on the coke side, and would this be beneficial for preventing collapse of the coke on that side?
It is primarily determined based on coking time, moisture content of the blending coal, volatile matter, and the maturity of the coke. If the taper is small, the temperature difference on the machine focus side can be ignored.
Based on our plant’s experience with rammed coke ovens, the temperature on the machine side and the coke side is maintained at the same level, while the temperature at the furnace head can be adjusted appropriately depending on the specific oven
The standard temperature is also determined based on the final temperature of the coke cake, which can reach 950–1050°C. Since the taper is generally less than 20, the temperature difference between the machine and the lens is hardly considered. Depending on the actual production conditions, due to the long opening time of the furnace door on the machine side, the machine side can also be set slightly higher than the coke side (use with caution).
Hehe, from my experience, controlling the temperature difference during coke oven operation helps to address the issue of coke collapse on the coke side; it’s possible to achieve the same result without having to consider the effects of taper
The focal side is always higher than the machine side; the machine side is narrow while the focal side is wide
It’s 5 here. 5 is 1330 1350
The collapse of the coke is not necessarily caused by temperature alone; there may be other reasons. For example, when coal is loaded using a rammer, the coal layer on the side of the coke might already collapse and press against the furnace door on that side. As a result, the furnace door on that side may collapse when the coke is removed
I think it’s better if the machine side is 5 degrees higher than the focusing side, or if they are at the same level! ! The furnace door on the machine side remains open for a longer time than that on the coke side; during coal loading, the coal cakes transfer heat from the machine side to the coke side, which means that heat loss on the machine side is much greater than that on the coke side! !
Our coke ovens have been converted from top-loading to tamping type, with a cone angle of 50. Before the conversion, the standard temperature was around 1300–1350; is it still necessary to make any changes after the conversion?
It must change after the modification, as the coal loading amount has changed. The temperature on the machine and coke sides remains the same