Which parts of the coke oven have expansion joints
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The temperature inside the coke oven is high, and expansion joints need to be provided in certain areas. Which areas require these expansion joints, and why are they necessary? I know that some coke oven chutes have expansion joints, while others do not and use a counterstep structure to eliminate the need for expansion joints. Which parts must be kept? I’d appreciate some opinions from fellow netizens.
Each layer of the inclined channel area in a coke oven contains hundreds of expansion joints, making this the part of the oven with the most such joints. This area is not as simple as other parts; the bricks used there are complex in structure and closely packed. When the oven reaches a temperature of 300 degrees, severe expansion occurs, and to prevent deformation due to compression, many expansion joints are provided in this area. In contrast, the roof of the oven does not have as many expansion joints as the inclined channels – it is mostly filled with expansion-resistant material. This is because there are many clay bricks in this area, resulting in a low coefficient of expansion. Additionally, the retaining walls at both ends also have many expansion joints, which are wider than those in other areas, as the oven expands outward in those directions. These are just my personal opinions; I hope they are useful to you
Each part of the furnace is made from those bricks; please provide an introduction according to the type of furnace