Height of the carbonization chamber in a rammed coke oven
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The bulk density of top-fed coal is higher at the bottom and lower at the top, which fits well with the pattern of higher temperatures at the top and lower temperatures at the bottom in the vertical flame channel; in other words, heating from the top facilitates better control. However, since the bulk density of the compacted coke cakes is roughly the same, it is necessary to ensure that the temperatures at the upper and lower parts of the vertical flue are essentially identical. What is the most appropriate height for the carbonization chamber when heating is not done in segments?
Heating without segmentation is available for lengths ranging from 4.3 meters to 6 meters, and food can be cooked in these cases; however, for a length of 7.63 meters, segmentation is required. Could it be understood that heating without segmentation is suitable for lengths up to 6 meters?
I’ve only heard that segmented heating has been used in 7.63-meter coke ovens; the coking plant of Wuhan Iron and Steel Group adopted this technology as well, but it is said that the results were not good. Uniform heating in the vertical direction is generally achieved through circulation holes and exhaust gas recycling
Tamped coke ovens are currently designed only up to 6.25 meters; the 5.5-meter technology is already well-established, while those over 6 meters generally use top-charging.
The 6.3-meter ramming coke oven has been designed by the design institute; it has not yet been put into operation. Wuhan University of Science and Technology’s Design Institute, Zhongliansheng, and the Second Chemical Engineering Institute are all working on the development of the 6.3-meter ramming coke oven