Pressure measurement at the bottom of the carbonization chamber
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This post was last edited by Qingxin on 2010-6-6 08:23. Is the pressure measurement at the bottom of the carbonization chamber the same for top-mounted coke ovens and rammed coke ovens? Should the end of the pressure gauge tube be inserted 300 mm away from the furnace door, or between the coal cake and the furnace door lining bricks? Which one is more reasonable?
The pressure at the bottom of the carbonization chamber is maintained at a slight positive pressure or 5 pascals at the end of coking. Measurements are taken using the standard methods for coke ovens; however, it is important to ensure that the pressure measurement holes in the oven door are angled, so that steel pipes can be inserted directly between the coke and the oven walls. So, how can we prevent damage to the furnace wall? Can anyone share some experience?
The pressure measurement at the bottom of the carbonization chamber in top-mounted coke ovens should be the same as that in tamped coke ovens, but the access holes should be located in the carbonization chamber corresponding to the lower part of the gas collection pipe, and at the end stage of coking.
For pressure measurement at the bottom of the carbonization chamber, in top-loading coke ovens, the pressure sensor tube is inserted to a depth of 300 mm from the furnace door, while in rammed coke ovens it is placed between the coal cake and the furnace door lining bricks.