Online temperature measurement control device and method in ladle baking

Abstract

The invention relates to an online temperature measurement control device and method in ladle baking. The device comprises an optical fiber temperature sensor, a first infrared temperature measurementinstrument, a controller and a second infrared temperature measurement instrument, wherein an optical fiber probe of the optical fiber temperature sensor is mounted on a ladle cover; non-contact typesensing heat signals for heat transfer by radiation are used and transmitted through optical fibers extending outside a ladle; the first infrared temperature measurement instrument is connected withthe optical fibers extending outside the ladle, and receives and converts the heat signals into temperature signals; the controller has a PID feedback control performance, and is connected with the first infrared temperature measurement instrument for processing the temperature signals into gas control signals which control a gas supply device; the gas supply device adjusts the opening degree of agas flow valve according to the gas control signals to realize online control and adjustment in ladle baking; the second infrared temperature measurement instrument consists of multiple infrared temperature measurers positioned near the outer wall of one side of the ladle, and brackets thereof; and output ends of the multiple infrared temperature measurers are correspondingly connected with the controller. The device is high in temperature measurement precision, reduces gas consumption and pollutant discharge, and achieves energy conservation and environmental pollution in ladle baking.

Description

technical field [0001] The invention relates to the temperature measurement technology of high-temperature furnaces and kilns in the metallurgical industry, in particular to an energy-saving online temperature measurement control device and method for ladle baking. Background technique [0002] During the ladle baking process, if the baking temperature is too high, it will not only cause waste of energy and increase pollutant emissions, but also affect the heat insulation effect and service life of the refractory material; if the baking temperature is too low, it will cause molten steel to pour into the When inside the ladle, it will agglomerate and the refractory material of the ladle will also be broken, which will also reduce the service life of the ladle. [0003] The existing ladle baking temperature system is mainly based on the temperature of the atmosphere inside the ladle measured by a thermocouple inserted into the ladle at the top of the ladle cover, combined with...

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Problems solved by technology

[0006] (2) In the heat preservation section of the ladle, the heat storage of the refractory material of the ladle is basically saturated at a certain temperature, and the internal temperature of the refractory material of the working layer of the ladle and the refractory material of the permanent layer should remain unchanged as the standard, but due to the lack of sufficient detection means, The standard cannot be precisely controlled, and steel mills often extend the baking time in practice

This method can indirectly obtain the internal temperature of the ladle refractory material, but it is not the real temperature of the inner wall of the ladle baking layer, nor can it accurately judge whether the heat storage of the refractory material is saturated, so it cannot accurately control the holding time

In addition, the existing classification of ladle status cannot fully and accurately cover the status of ladles. Generally, it is divided into several categories such as hot repair, minor repair, medium repair, major repair, and full repair. However, even minor repairs may have great differences in status. Existing The control method cannot be adjusted in real time according to the actual condition of the ladle

[0009] In view of the fact that the data of the thermocouple measuring the baking temperature in the traditional ladle cannot truly reflect the inner wall temperature of the ladle body, it is easy to cause the maximum baking temperature to be too high or too low, resulting in unstable temperature control, and it is also easy to cause the holding time to be too long or too short , resulting in a waste of energy. In addition, it is impossible to adjust the baking temperature online in real time according to the actual state of the ladle. Therefore, it is necessary to measure the temperature of the ladle body more accurately and comprehensively; on this basis, a more reasonable ladle baking system is formulated. In turn, gas waste and pollutant emissions (especially nitrogen oxides) are reduced, and energy saving and environmental protection for ladle baking are realized

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