Optimum width for coke ovens in batteries

Journal Article · Thu Jan 01 04:00:00 EST 1976 · Coke Chem., USSR (Engl. Transl.); (United States)

OSTI ID:6839559

Syskov, K I

It is concluded that: 1. The width of coke ovens is one of the factors that determine coke quality. 2. Accordingly, oven-width selection must be based on a study of the effects of charge heating rates on the carbonizing process. 3. When the thermal conditions are already at the limit of intensity, reducing the oven width is associated with an increase in the carbonization rate. This leads to increased coke strength and lower lump size, so that it is impossible to evaluate the quality change unequivocally on the basis of the current standard indices. 4. To obtain unequivocal results in comparisons between cokes made in ovens of different widths, one must use indices which relate to the stage reached in the carbonizing process as a whole, such as the bed permeability coefficient. 5. The vast majority of blends carbonized in the Southern and Eastern coking plants are deficient in caking capacity and narrower coke ovens tend to produce a better coke than wider. 6. For the vast majority of blends (very poor caking and low in shrinkage), the standard width for future coke ovens can be set at 410 mm. Wider coke ovens (450 mm, for instance) will produce a coke of lower quality. It should also be noted that narrow coke ovens are less convenient for a variety of maintenance operations.

• OSTI ID: 6839559
• Journal Information: Coke Chem., USSR (Engl. Transl.); (United States), Journal Name: Coke Chem., USSR (Engl. Transl.); (United States) Vol. 6; ISSN COKCA
• Country of Publication: United States
• Language: English

Related Subjects

01 COAL, LIGNITE, AND PEAT
010400* -- Coal
Lignite
& Peat-- Processing
COKE
COKE OVENS
CONTROL
DESIGN
DIMENSIONS
EUROPE
MECHANICAL PROPERTIES
QUALITY CONTROL
SIZE
USSR
WIDTH