Coke Oven Sole Flue Segmentation for Uniform Heating
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Solution Overview
Problem
Existing coke oven designs face issues with non-uniform heating and material destruction due to undefined secondary air addition, leading to high process temperatures and potential melting of construction materials, which affects the quality of coke production and oven longevity.
Innovation Solution
The design incorporates a U-shaped transition region with multiple flow channels and strategically positioned downcomer channels and secondary air supply openings to ensure uniform gas distribution and regulation, preventing local superheating and maintaining efficient heat transfer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If secondary air is added in large quantities to the lower oven for complete combustion of gas, then combustion efficiency is improved, but local superheating occurs leading to temperatures above 1600°C which destroys the oven structure
Solution Approach 1:
The lower oven is divided into multiple combustion zones with separate air supply openings distributed along the sole flues. This segmentation allows controlled distribution of secondary air to prevent localized overheating while maintaining overall combustion efficiency. The patent specifies multiple air supply openings at different positions to distribute the combustion process across several zones rather than one concentrated area.
Solution Approach 2:
Different regions of the lower oven are provided with different quantities of secondary air based on local combustion needs. The patent describes varying the air supply at different positions along the sole flues to match the local gas flow and combustion requirements, ensuring complete combustion without creating temperature peaks that would damage the oven structure.
2Ease of manufacture
If the geometry of sole flues and air supply openings is not optimized, then device complexity is reduced, but heating uniformity deteriorates leading to poor coke quality
Solution Approach 1:
The oven geometry including sole flue configuration and air supply opening positions is pre-optimized during design to ensure uniform heating. The patent specifies particular geometric relationships and positioning of air supply openings that have been determined to provide optimal heating uniformity, eliminating the need for complex real-time adjustments while maintaining high coke quality.
3Productivity
If downcomer channels are positioned closer to the oven center, then gas conduction efficiency is improved, but heating uniformity at the oven edges deteriorates
Solution Approach 1:
Multiple downcomer channels are distributed across the oven width rather than concentrating gas flow through a single central channel. This segmentation of the gas conduction path ensures that combustion gases are distributed more evenly across the oven surface, maintaining both conduction efficiency and heating uniformity at the edges.
Solution Approach 2:
The downcomer channel arrangement is optimized in the lateral dimension across the oven width. The patent specifies positioning channels at different lateral positions to ensure that gas flow and subsequent heating are distributed uniformly across the entire oven surface, addressing the heating uniformity problem in the lateral dimension while maintaining vertical conduction efficiency.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This configuration achieves homogeneous surface heating, avoiding material destruction and maintaining high process efficiency by ensuring consistent heat distribution and preventing excessive temperature peaks, thereby improving coke quality and oven durability.
Implementation Method 1
The partially combusted gas is then conducted out of the upper oven via downwardly directed downcomer channels located in the lateral oven walls below the oven bottom into the lower oven
Implementation Method 2
The partially combusted gas is then conducted out of the upper oven via downwardly directed downcomer channels located in the lateral oven walls below the oven bottom into the lower oven and is completely combusted there in sole flues (heating flues) by repeated addition of secondary air
Implementation Method 3
Heat is transmitted here directly by gas and solid-state radiating processes
Implementation Method 4
The heat thus produced in the lower oven by secondary combustion is indirectly transmitted to the coal in the coking chamber located above said lower oven
Data Source
AI summary
A coke oven may comprise an upper oven and a lower oven beneath the upper oven. Crude gas produced in a coking chamber of the upper oven during a coking process is incompletely combusted in the upper oven and may subsequently be conducted into the lower oven via downwardly directed downcomer channels. The crude gas may flow through an outer sole flue, may be deflected in a transition region, may flow through an inner sole flue, and may exit the lower oven via an exhaust gas collecting channel. The outer and inner sole flues may be supplied with secondary air such that the gas initially partially combusted in the upper oven by means of primary combustion is completely combusted in the lower oven by means of secondary combustion. The transition region in which the gas is deflected in the lower oven may be divided into a plurality of flow channels.