There are several issues when loading coal into the coke oven for the first time; seeking advice

Hehe, indeed. For question 1, the time for establishing a partnership is around 19–22 hours; it depends on your factory’s production limits and any temporary adjustments. Question 2: It might be due to red coking; control the water-quenching time for coking. Question 3: Raw gas contains water; the 11% moisture present in the coal ends up in the raw gas. As the gas flows, its temperature gradually decreases, and the moisture continues to precipitate out. There are also tar, naphthalene, and others

1. What is the sequence for loading coal into a coke oven during its initial setup? Is it a 5-2 sequence, with 50 holes and top-loading at 6 meters height? What is the typical coking time? The coal loading sequence for starting up a coke oven follows the principle of loading from both ends of the gas collection pipe toward the center. For a 50-chamber top-loading coke oven, the order of coal loading is chambers 2/22/27/47; after that, chambers 7/12/17/32/37/42 – a total of 10 chambers – are loaded, after which the fan is started or the chemical processing unit is connected. Note that if there are pressure balance valves on the gas collection pipe, they must be closed before starting the coal loading process. The coking time for the first batch depends on the circumstances; under normal conditions it is 36–40 hours. The coal loading for the first batch should be carried out quickly, mainly in order to establish connection with the chemical processing unit as soon as possible or to start using the gas from the fans to feed back into the furnace. 2. After coking, the coke turns black and the moisture content, as measured by testing, is significantly above the standard – what is the reason? A long coking time is caused by low furnace temperatures; as a result, the coke has large pores and high moisture content. Reducing the coking time improves all the quality aspects of the coke. 3. Water accumulated in the gas pipeline before the primary cooler, resulting in poor flow of gas and prompting the automatic vent pipe to discharge gas. I wonder where the water in the pipeline came from. Pay attention to check whether the liquid-phase valve at the bottom of the gas-liquid separator is fully open Are the valves of the de-mechanized tar-ammonia clarifier fully open? Under normal circumstances, when these two valves are fully open, only the gas phase flows through the coal gas pipeline before the primary cooler, so no liquid will accumulate.

The coking time is related to the width of the carbonization chamber and the amount of coal loaded; generally, for a carbonization chamber that is 6 meters long and 450 mm wide, the coking time is around 17 hours； If the coking temperature is not sufficient and the coking time is not adequate, raw coke will be produced; such coke appears black. Generally, coke produced at the furnace tip is black. High moisture content can be controlled to regulate the moisture level in the coke ； The coal fed into the furnace contains a certain amount of moisture, which enters the raw gas during the coking process; this moisture cools down as it travels through the pipelines, forming condensate water……

The poster had better go and check first whether the liquid drain pipe in front of the primary cooler is blocked, and whether there are significant changes in the fan’s suction force

The blower’s suction increases, preventing the gas from being drawn in

Check whether the water circuit behind the gas-liquid separator is damaged, and whether the valve core has fallen inside

I have worked on 5.5-meter ramming coke ovens, and from my experience: 1) Regarding the initial coal charging process for the coke oven, what is the sequence for charging the coal? Is it a 5-2 sequence? Are there 50 holes, with coal being charged from the top at a height of 6 meters? And what is the typical coking time? The coal charging sequence for starting up a coke oven follows the principle of charging from both ends of the gas collection pipe toward the center. For a 50-chamber top-charging coke oven, the order of coal charging is 2-49-7-44-12-39-17-34-22-29-24-26; after charging 12 ovens, pressure is built up and then released in front of the gas pre-cooler. The fans are started, and the system is filled with gas. The coking time for the first series depends on the specific circumstances; generally, it is set at twice the designed coking time to prevent problems related to coking from affecting the sequence in which coals are removed. The first stringing didn’t go well; making adjustments was quite troublesome. 2. After coking, the coke turns black and the moisture content, as measured by testing, is significantly above the standard – what is the reason? A long coking time is caused by low furnace temperatures; as a result, the coke has large pores and high moisture content. Reducing the coking time improves all the quality aspects of the coke. 3. Water accumulated in the gas pipeline before the primary cooler, resulting in poor flow of gas and prompting the automatic vent pipe to discharge gas. I wonder where the water in the pipeline came from. The gas-liquid separator is clogged, or the pipeline leading to the mechanical tar-ammonia water clarification tank is blocked

Where did the ammonia come from at the beginning of operations?

Where did the ammonia come from at the beginning of operations?

When a 6-meter coke oven first starts operating, the coking time is preferably 22 hours. Over a longer period of time, graphite can form and fill the gaps in the furnace walls; thereafter, the coking time can be adjusted according to actual conditions.