Relationship between Coke Quality and Width of Coke Oven Chamber

Abstract

Extending of a length and height of a coke oven chamber resulted in high coke productivity. And recently, it is noteworthy to extend a width of a coke oven chamher
This report describes the relationship between coke quality and width of coke oven chamber. Three kinds of blended coal which differ from each other mainly in caking property were carbonized with the heat pattern simulated to an actual coke oven by a movable wall test oven with daily capacity of 250kg. The test chamber width was changed in the range of 250 to 600mm.
In spite of increased coal charge density, the specific coke productivity decreased with the ex-tending of the chamber width, and width index n was determind experimentally to be about 1.4.
In use of the blended coal which has normal caking proporty, the chamber width did not affect the coke strength meaningfully. The blended coal with low caking property gave lower strength than usual with the extending the coke oven chamber.
It is considered that in more wider coke oven chamber, heating rate decreases in plastic zone of the chamber center compared with normal or narrower chamber, and consequently blended coal with low caking property gave low quality coke.