How to deal with the collapse of red coke when removing the door on the coke side of a rammed coke oven
Thread Content
When preparing to push the coke, the coke stopper vehicle opens its doors, resulting in severe collapse of the red coke
It is related to thermal management to some extent.
It causes delays and takes time; the workers suffer a lot, having to use shovels to remove it in the heat of summer. Sometimes more than a dozen doors collapse, and the workload is extremely heavy
Does it collapse frequently? There are only a few reasons for the collapse of compacted coke into red coke; if the coke collapses on the side, 1... does the coal cake exhibit a \"forward tilting\" phenomenon? If there is a problem, it might be related to the coal bed. 2. What is the temperature at the furnace tip? It should be reduced a bit. 3. What is the standard temperature? If the lower part collapses severely, it’s due to poor upward heating; an excessively high standard temperature causes the coke in the lower area to turn into powder, leading to collapse of the coke.
The impact of collapsed red coke is significant; firstly, a large amount of time is wasted on manually removing the red coke, which leads to an imbalance in the K1 and K2 coefficients. An imbalance in these coefficients results in unstable temperatures, and unstable temperatures in turn lead to a decline in the quality of heat adjustment, thereby affecting the quality of the coke as well. It’s one thing leading to another. This problem must be solved. Even putting it mildly, daily removal of red coke leads to a decline in the health and safety of workers. It is recommended that the original poster patiently work through this issue step by step. Both process technology and equipment need to be addressed simultaneously. I forgot to mention it earlier – the speed of coal loading as well as the coal mixture also have an impact.
Adjusting the travel of the coal-supporting bottom plate, the shape of the coal cake, and the temperature at the coke-side furnace tip leads to increased workload; operations become even more difficult during summer.
We encounter this situation as well; as long as the temperature of the furnace tip isn’t too high, around 1320 degrees, it should not be a problem. You can start by checking the coal loading speed and the compaction of the coal piles in front of it.
The furnace tip temperature is 1080 degrees; no matter how hard I try to compact it, it doesn’t work. Now, when compacting it, I add water in front of it – if I don’t add water, coal fragments fall off, and the red coke collapses even more severely
How should the process parameters be adjusted? Should they be reduced? What shape should the coal pellets be in? The coking time is 24 hours, and the temperature at the furnace tip is around 1080 degrees