The residence time of coke during the semi-coke stage is too short
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In a 5.5m ramming coke oven with a coking time of 22.5 hours, thermocouples were used to measure the temperature changes at the center of the coke cake throughout the coking process. It was found that the center of the coke cake remained below 100°C for about 19 hours, while it spent too little time in the range of 450–650°C. What impact does this have on the quality of the coke? What are the reasons for this phenomenon?
The heating is uneven; it is recommended to conduct some research. Take a look at the curve showing the changes in furnace temperature in the middle
Does moisture have an impact? The moisture content of the blending coal is a bit high, around 13%